Time again for another Mixology Monday. This time the theme is cherries and hosted by Andrea of Gin Hound. While this could be an interesting opportunity to break out a shrub or a cherry infusion, I've been much more interested in classic cocktail both 'normal' and Tiki. So as I've been reading up and researching classic drinks I kept bumping up against a single ingredient that I didn't have. It was getting annoying. So I finally went out and picked up that ingredient. That mystery ingredient: Maraschino Liqueur. Since most of the people who will read this post already know and love this liqueur it can be easy to forget that it's not that widely known among the commoners. This was well illustrated for me when the cashier at the store, actually asked me what it was and what you do with it. I just smiled and said that it's used in a lot of classic cocktails and left it at that.
Anyway, I have been playing around with finally having a bottle of Luxardo and mixing drinks like Papa Dobles and Aviations because I could all the while chiding myself for not getting it earlier. So when the cherry theme came around this month I knew what I wanted to use for this month. A quick trip through Beachbum Berry's Grogalizer showed me a nice selection of tiki drinks that also used the lovely maraschino liqueur. I chose the Gold Cup recipe from Remixed.
3/4 oz Lime Juice
3/4 oz simple syrup
1/2 oz maraschino
1.5 oz gold Jamaican
teaspoon Pernod
3 drops almond extract
The ice shell for the glass was surprisingly easy to make with a little help from Dr Bamboo's advice on ice cones. I froze my blender to make sure that it was nice and cold so that when I made some snow the ice didn't immediately melt leaving only water and large chunks. This is an amazing drink with a depth that defies the simplicity of the recipe.
It's definitely been useful studying up on the classics to see how just the right mix gets you an amazing drink. Look for more coming forward as part of a project that I'm slowly trying to put together.
No comments:
Post a Comment