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Posts Tagged ‘encanto’

1610834_10152862980905943_61540934822568108_nThe Pisco Sour has been around for nearly 100 years now, but you still rarely see it on cocktail menus outside of metropolitan cities.  Hailing from Lima, Peru, it was created by Victor Morris an ex-patriot American.  Designed as a South American spin on the Whiskey Sour, it became an instant hit.  Originally a simple mix of pisco, simple syrup and lime juice, by 1924 the recipe included the key addition of egg white topped with aromatic bitters.  Sadly, only five years later Morris declared bankruptcy and soon passed from cirrhosis of the liver.  Perhaps too much of a good thing.

If you want the total authentic experience, make sure to use Amargo Chuncho bitters which are made in Peru.

Pisco Sour
1.5oz Peruvian pisco (Porton, Barsol or Encanto are good brands)
0.75oz fresh lemon juice
1oz simple syrup
1 small egg white
Amargo Chuncho Peruvian Cocktail Bitters (use Angostura bitters in a pinch)Combine pisco, juice, syrup and egg white in a shaker; and shake vigorously without ice. Add ice, shake well again and strain neat. Place a few drops of bitters on top of the foam.

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lots-of-rumIn honor of National rum day, here are a few of the original rum based cocktails that I’ve created over the years!

Cheers!

Blair Frodelius – editor

Captain Grey
4 oz piping hot organic Earl Grey tea
1.5 oz Captain Morgan Spiced Rum
0.25 oz fresh squeezed lemon juice
1/2 tsp organic honey

Pre-warm a cognac glass with warm to hot water.  Steep Earl Grey tea for 3-5 minutes in a mug with water just off the boil.  Empty cognac glass, then add tea, rum, lemon juice and honey.  Gently stir and garnish with a lemon wheel.

Cook’s Redemption
2.5 oz El Dorado Special Reserve 15-year-old rum
0.5 oz Bacardi vanilla rum
0.5 oz fresh lime juice
0.5 oz fresh orange juice
0.5 oz cinnamon syrup
1 dash of Fee’s black walnut bitters
1 dash of Fee’s barrel-aged aromatic bitters

Add all ingredients to a goblet filled with crushed ice.  Stir and add more ice to top off and serve with a straw.  Optional: garnish with grated nutmeg.

Encanto
2 oz. Appleton Special Jamaica Rum
1 oz. Barenjager Honey liqueur
0.5oz Lustau Dry Amontillado Los Arcos Sherry
0.5 oz fresh squeezed lemon juice
1 dash Dale Degroff’s Pimento Aromatic Bitters

Add all ingredients to cocktail shaker with ice.  Shake well and strain into chilled cocktail glass.

Flying Monkey
1.5oz Deadhead rum
0.75oz Dekuyper creme de banana liqueur
0.25oz Hiram Walker Original Cinn liqueur
0.25oz Don Q Limon rum
0.25oz Fee brothers vanilla syrup
scant tsp fresh squeezed lemon juice

Fill tiki mug with crushed ice and add all ingredients.  Swizzle and then garnish with baby banana, edible flower and straw.

Kaddū Raj
2 tablespoons of organic pumpkin puree
1.5 oz Malibu rum
0.75 oz Domaine de Canton Ginger Liqueur
2 dashes of The Bitter Truth Jerry Thomas’ Own Decanter Bitters

Stir briskly with cracked ice for ten seconds, then strain into a chilled cocktail glass.  Garnish with a light dusting of mild yellow curry powder.

Peri Banu
2 oz Appleton gold rum
1 oz Absolut vanilla vodka
0.5 oz fresh lime juice
0.5 oz fresh orange juice
0.5 oz Hiram Walker Original Cinn schnapps
0.5 oz simple syrup
2 dashes of Fee’s old-fashioned bitters

Add all ingredients to a goblet filled with crushed ice.  Stir and add more ice to top off and serve with a straw.  Optional: garnish with an edible flower.

Pfeffernüsse
1.5 oz Barenjager
1.5 oz Cruzan Black Strap Rum
1 oz Absolut Peppar
1 tsp St. Elizabeth Allspice Dram

Add all ingredients to mixing glass with ice and stir until well chilled.  Strain into a cocktail glass rimmed with a mix of grated nutmeg and superfine sugar.

Powderkeg
1 oz fresh squeezed lemon juice
0.5 oz fresh squeezed lime juice
0.75 oz Goya passionfruit cocktail
1 oz Orangina
0.75 oz Fee Brothers rock candy syrup
0.25 oz Campari
2 oz Montanya platino rum
1.25 oz Montanya oro rum
0.75 oz Cruzan black strap rum
2 dashes Fee Brothers whiskey-barrel aged aromatic bitters

Add all to mixing glass with ice.  Shake powerfully, pray to your favorite tiki god, and pour into a barrel-shaped mug.  Garnish with sparkling long, thin black candle (made to look like a fuse).

Punch the Monkey
1 750ml bottle gosling’s dark rum
8 oz Chartreuse Green
4 oz Benedictine
8 oz pineapple juice
8 oz lime juice
7 oz orgeat
35 dashes Angostura bitters

Add all to punchbowl with block of ice. Ladle individual servings in half of a Milton Bradley “Barrel of Monkeys” container over crushed ice.

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