A vortex of taste greets your pallet - the scent is undefined, but crisp and fiesty. You get a feeling like there is someone waiting behind you, or is that just the hair on the back of your neck standing up as your tongue goes numb with the next sip?
The effervescent cocktail before you beckons you with riches, it's golden shade mocking your impoverished soul, daring you to dream of the riches your hellish desires contain.
You may have just been shown your demonic destiny.
Demon of Destiny
1.5 oz. Gin
.75 oz Sweet Vermouth
.5 oz Absinthe
.25 oz Tequila
.25 oz Agave Syrup
Add all ingredients into a shaker half full with ice. Shake like you want the minions of hell to break out of their fiery (icy) tombs. Double strain to remove all of the small ice chunks - you want this cocktail to glisten. Let the demonic struggle begin as the tequila, absinthe, agave, and gin all fight tooth and horn to be the last taste left in your mouth.
Progenitor: Destiny Cocktail
Showing posts with label Satanic Cocktails. Show all posts
Showing posts with label Satanic Cocktails. Show all posts
Thursday, February 17, 2011
Friday, October 1, 2010
Satanic Cocktails - 吃 火 魔鬼
This installment of Satanic Cocktails is the Meehouland - The Fire Eating Devil.
吃 火 魔鬼
1 1/2 oz Sloe Gin
1/2 oz Sweet Vermouth
1/2 oz Dry Vermouth
1 Dash Orange Bitters
Lime Wedge
Stir and strain.
I would suggest that you pour this into a thin, curvaceous glass, rather than a more angular glass like a rocks glass. I'm not sure about the taste, because of the Sloe Gin, it has that sticky sweetness that a fake colored liqueur gives, and it stays coloring the glass. I've come to love the effect perfect vermouth has on most simple liquor mixtures. I'm glad my distaste for dry vermouth in my martinis (which endures) did not prevent me from learning to love vermouth in all sorts of cocktails.
1 1/2 oz Sloe Gin
1/2 oz Sweet Vermouth
1/2 oz Dry Vermouth
1 Dash Orange Bitters
Lime Wedge
Stir and strain.
I would suggest that you pour this into a thin, curvaceous glass, rather than a more angular glass like a rocks glass. I'm not sure about the taste, because of the Sloe Gin, it has that sticky sweetness that a fake colored liqueur gives, and it stays coloring the glass. I've come to love the effect perfect vermouth has on most simple liquor mixtures. I'm glad my distaste for dry vermouth in my martinis (which endures) did not prevent me from learning to love vermouth in all sorts of cocktails.
Monday, September 6, 2010
A Shark's Tooth
Some days I find that every drink I mix comes out exactly as I imagined. Whether it's an ingredient I've never used before, or one I'm deeply familiar with, there are days where I could plow through half a dozen new recipes without a bad one popping up. Last week I had one of those days with margaritas and Sloe Gin.
Those of you who know me are well aware that I love browsing in a liquor store. I always feel I can get a sense both of the expected clientele, and the personality of the manager/owner of a store based on the layout and wares. The "Wine Bazaar" a block from my house is a little confusing that way. The guy who runs it is exceptional at pairing wines with housewives - most of their clientele is mothers coming in straight after buying groceries at the Stop & Shop next door. I've been disappointed multiple times before at their liquor options, as the liquor seems to cater to the young and trendy crowd rather than the crotchety old man crowd that likes my kind of amber nectar.
One thing they do always have is Eagle Rare at sale prices. If you get a chance, it's buffalo trace's bigger, more mature older brother.
Back to the Sloe Gin - After asking several nicer liquor stores if they had some sloe gin in the last six months, I happened upon it in the "Wine Bazaar" purely by accident. I'd listened to a podcast on midori and was willing to buy a bottle to try it, and right next to the midori was some sloe gin.
After that successful night making a few sloe cocktails - expect a Satanic Cocktail coming soon with sloe gin - including improvising several delicious margaritas with sloe gin, tonight I decided to try the Shark's Tooth.
Shark's Tooth
1.5 oz Dark Rum
.25 oz Lemon Juice
.25 oz Rose's Sweetened Lime
.25 oz Sweet Vermouth
.25 oz Sloe Gin
1 Dash Angostura Bitters
Shake and pour into snifter or cocktail glass
I found the original version to be way too sweet (admittedly, I don't have passion fruit syrup, so I substituted Rose's, and I didn't have gold rum, so I went with some Bacardi Select). It had a nice taste, but way too much sugar. Looking at the alternate version, I can see that someone else must have had that same opinion, as it switches out the sweet vermouth for dry vermouth. I refuse to drop the bitters though...
Shark's Tooth Variation
1.5 oz Dark Rum
.25 oz Lemon Juice
.25 oz Rose's Sweetened Lime
.25 oz Dry Vermouth
.25 oz Sloe Gin
1 Dash Angostura Bitters
Talk about a transformation. From a 'nice taste' but too sweet, to just plain colored dishwater. I'm done with the Shark's Tooth.
Sloe Gin, however, I will keep sampling.
Those of you who know me are well aware that I love browsing in a liquor store. I always feel I can get a sense both of the expected clientele, and the personality of the manager/owner of a store based on the layout and wares. The "Wine Bazaar" a block from my house is a little confusing that way. The guy who runs it is exceptional at pairing wines with housewives - most of their clientele is mothers coming in straight after buying groceries at the Stop & Shop next door. I've been disappointed multiple times before at their liquor options, as the liquor seems to cater to the young and trendy crowd rather than the crotchety old man crowd that likes my kind of amber nectar.
One thing they do always have is Eagle Rare at sale prices. If you get a chance, it's buffalo trace's bigger, more mature older brother.
Back to the Sloe Gin - After asking several nicer liquor stores if they had some sloe gin in the last six months, I happened upon it in the "Wine Bazaar" purely by accident. I'd listened to a podcast on midori and was willing to buy a bottle to try it, and right next to the midori was some sloe gin.
After that successful night making a few sloe cocktails - expect a Satanic Cocktail coming soon with sloe gin - including improvising several delicious margaritas with sloe gin, tonight I decided to try the Shark's Tooth.
1.5 oz Dark Rum
.25 oz Lemon Juice
.25 oz Rose's Sweetened Lime
.25 oz Sweet Vermouth
.25 oz Sloe Gin
1 Dash Angostura Bitters
Shake and pour into snifter or cocktail glass
I found the original version to be way too sweet (admittedly, I don't have passion fruit syrup, so I substituted Rose's, and I didn't have gold rum, so I went with some Bacardi Select). It had a nice taste, but way too much sugar. Looking at the alternate version, I can see that someone else must have had that same opinion, as it switches out the sweet vermouth for dry vermouth. I refuse to drop the bitters though...
Shark's Tooth Variation
1.5 oz Dark Rum
.25 oz Lemon Juice
.25 oz Rose's Sweetened Lime
.25 oz Dry Vermouth
.25 oz Sloe Gin
1 Dash Angostura Bitters
Talk about a transformation. From a 'nice taste' but too sweet, to just plain colored dishwater. I'm done with the Shark's Tooth.
Sloe Gin, however, I will keep sampling.
Sunday, May 16, 2010
Satanic Cocktails, Diabolo Part II
I try to give each drink I make for the first time a fair chance. I've long since discovered that some tastes build on you, and it may take until the second or third try on a cocktail to appreciate the taste. I'm going to do that for the Diabolo - yesterday I made two of them, and was quite unimpressed, so today I am making several more.
My first impression yesterday was that the 2:1 dubonnet rouge to gin was way off. Too much dubonnet, and not enough chance to taste the orgeat. So after the first one, I tweaked the recipe - lowered the dubonnet, increased the gin until it was 1:1. I added a dash or so of peychaud's bitters just for kicks (and because the color without the peychaud's had been close to crimson, and I thought it only fair to make a cocktail named diabolo a more hell-and-brimfire hue.
Diabolo #1 (Cocktaildb.com) Diabolo #2 (Dubonnet Correction)
1 1/4 oz Gin 1 3/4 oz Gin
2 1/4 oz Dubonnet Rouge 1 3/4 oz Dubonnet Rouge
1/2 oz Orgeat 1/2 oz Orgeat
2 Dashes Peychauds Bitters
Yesterday's second try had the distinction of no longer tasting only of dubonnet. However, it also tasted like a dishwater cocktail - no distinct flavor or direction. So, today I decided to try it first with the 1:1 ratio without the peychauds, to see if I could stick to the spirit of the drink, but fix the problem from the first try. The first sip was great, but I soon noticed what the peychauds had covered up on the second try - too much bitter gin flavor.
Diabolo #3 (A New Look)
1 1/2 oz Gin
1 1/2 oz Dubonnet Rouge
1/2 oz Orgeat
Well, next up I decided to push a little more towards the original, but to increase the orgeat presence. So I went with:
Diabolo #4
1 1/4 oz Gin
1 1/2 oz Dubonnet Rouge
2/3 oz Orgeat
This combination did for me what a decent drink often does - it slipped by without note. I fairly slopped it back without hesitation or remark. Almost as though I might have gotten the mixture right. I'm guessing that my orgeat is less sweet than what is usually used. Or, using brown sugar instead of regular sugar changed things up. Either way, this seems to embody what the cocktail was originally.
Just to keep things fresh though, I'm trying it one more time, this time back to the 1:1, but with a spoonful of ouzo floated on the top.
Diabolo #5 (EU Bailout Special)
1 1/2 oz Gin
1 1/2 oz Dubonnet Rouge
1/2 oz orgeat
1/4 oz Ouzo
If only I had a particularly German ingredient in there... Add everything but the ouzo, shake and twirl, strain, then float the ouzo.
Well, that's one good drink with which to finish this installment of Satanic Cocktails. The ouzo completely takes over the scent, and adds a distinctive burn at the end, but the strength of the dubonnet and the gin preserves the Diabolo's original flavor.
My first impression yesterday was that the 2:1 dubonnet rouge to gin was way off. Too much dubonnet, and not enough chance to taste the orgeat. So after the first one, I tweaked the recipe - lowered the dubonnet, increased the gin until it was 1:1. I added a dash or so of peychaud's bitters just for kicks (and because the color without the peychaud's had been close to crimson, and I thought it only fair to make a cocktail named diabolo a more hell-and-brimfire hue.
Diabolo #1 (Cocktaildb.com) Diabolo #2 (Dubonnet Correction)
1 1/4 oz Gin 1 3/4 oz Gin
2 1/4 oz Dubonnet Rouge 1 3/4 oz Dubonnet Rouge
1/2 oz Orgeat 1/2 oz Orgeat
2 Dashes Peychauds Bitters
Yesterday's second try had the distinction of no longer tasting only of dubonnet. However, it also tasted like a dishwater cocktail - no distinct flavor or direction. So, today I decided to try it first with the 1:1 ratio without the peychauds, to see if I could stick to the spirit of the drink, but fix the problem from the first try. The first sip was great, but I soon noticed what the peychauds had covered up on the second try - too much bitter gin flavor.
Diabolo #3 (A New Look)
1 1/2 oz Gin
1 1/2 oz Dubonnet Rouge
1/2 oz Orgeat
Well, next up I decided to push a little more towards the original, but to increase the orgeat presence. So I went with:
Diabolo #4
1 1/4 oz Gin
1 1/2 oz Dubonnet Rouge
2/3 oz Orgeat
This combination did for me what a decent drink often does - it slipped by without note. I fairly slopped it back without hesitation or remark. Almost as though I might have gotten the mixture right. I'm guessing that my orgeat is less sweet than what is usually used. Or, using brown sugar instead of regular sugar changed things up. Either way, this seems to embody what the cocktail was originally.
Just to keep things fresh though, I'm trying it one more time, this time back to the 1:1, but with a spoonful of ouzo floated on the top.
Diabolo #5 (EU Bailout Special)
1 1/2 oz Gin
1 1/2 oz Dubonnet Rouge
1/2 oz orgeat
1/4 oz Ouzo
If only I had a particularly German ingredient in there... Add everything but the ouzo, shake and twirl, strain, then float the ouzo.
Well, that's one good drink with which to finish this installment of Satanic Cocktails. The ouzo completely takes over the scent, and adds a distinctive burn at the end, but the strength of the dubonnet and the gin preserves the Diabolo's original flavor.
Saturday, May 15, 2010
Satanic Cocktails, Diabolo Part I - Orgeat
It always slightly embarrasses me when I think an ingredient I've been reading about but have never used is something totally different than it ends up being. I'd always had this nebulous impression that orgeat was just another orange flavored liqueur, but with some kind of nutty twist.
Well, after I promised that the next Satanic Cocktail would be the Diabolo, I was a little chagrined to be unable to locate orgeat at any local liquor establishments, or in the supermarket. Four or five online recipes later, I was not at all excited about the idea of steeping crushed almonds in hot water for hours on end. So I put off the Diabolo.
That is, until my mom asked me if I had any need for the organic almond butter she'd just gotten for my dad. So now I had the impetus to make some orgeat without the tired process of steeping and draining. What follows is my first attempt at making some orgeat liqueur.
Redface's Orgeat Liqueur #1
2 cups water
2/3 cup brown sugar
2/3 cup organic almond butter
4 oz Vodka
2 oz Brandy
Heat 1 cup water to boil, add the sugar and reduce heat Once sugar is fully mixed, add almond butter. Simmer, adding 1/3 cup water every 15 minutes for 45 minutes. Remove from heat and let cool 30 minutes. Add vodka and brandy, strain thoroughly (and repeatedly).
The taste was quite surprising in the end. I opted for vodka and brandy to minimize the possibility of brandy taste overpowering almond. Probably could have added only brandy, but the result was satisfying. With a mild but persistent almond flavor, the orgeat didn't overpower the taste buds, but certainly has a distinct profile.
I also saved the leftover almond butter mixture. It tasted smooth, with a distinct alcohol aftertaste. It seemed like something I should try on crackers or something with a drink.
Coming next - Bringing together the Diabolo Cocktail, and a Redfacery take on the recipe.
Well, after I promised that the next Satanic Cocktail would be the Diabolo, I was a little chagrined to be unable to locate orgeat at any local liquor establishments, or in the supermarket. Four or five online recipes later, I was not at all excited about the idea of steeping crushed almonds in hot water for hours on end. So I put off the Diabolo.That is, until my mom asked me if I had any need for the organic almond butter she'd just gotten for my dad. So now I had the impetus to make some orgeat without the tired process of steeping and draining. What follows is my first attempt at making some orgeat liqueur.
Redface's Orgeat Liqueur #1
2 cups water
2/3 cup brown sugar
2/3 cup organic almond butter
4 oz Vodka
2 oz Brandy
Heat 1 cup water to boil, add the sugar and reduce heat Once sugar is fully mixed, add almond butter. Simmer, adding 1/3 cup water every 15 minutes for 45 minutes. Remove from heat and let cool 30 minutes. Add vodka and brandy, strain thoroughly (and repeatedly).The taste was quite surprising in the end. I opted for vodka and brandy to minimize the possibility of brandy taste overpowering almond. Probably could have added only brandy, but the result was satisfying. With a mild but persistent almond flavor, the orgeat didn't overpower the taste buds, but certainly has a distinct profile.
I also saved the leftover almond butter mixture. It tasted smooth, with a distinct alcohol aftertaste. It seemed like something I should try on crackers or something with a drink.
Coming next - Bringing together the Diabolo Cocktail, and a Redfacery take on the recipe.
Monday, April 26, 2010
Satanic Cocktails
Last week's newest cocktail: The Satan Cocktail found on cocktaildb.
I was looking for a recipe that used Peychauds and the new bottle of Ouzo I just got, and I wasn't having any luck. Since I'd never heard of Pastis, I didn't think the Satan would be something I could make. However, with a name like the Satan Cocktail, how could I not give it a look...
Turns out the suggested substitute for Pastis is "Ouzo or other anise-flavored liqueur" My immediate response was - how quickly can I whip one of these up? After trying several less-than-spectacular variations on a cocktail starring Ouzo the night before, I was up for it playing a supporting role instead.
For those not in the know on Ouzo (and I count as one of these) a fun intro would be to watch the Lesbos episode of Three Sheets. Ouzo is a anise flavored liquor, and if that doesn't help describe it, think absinthe- and if that still doesn't help, think peppermint mixed with christmas trees mixed with jaegermister. Or something like that. It's a powerful taste, and hard to shove aside. Something I would like to really work with, since I had no luck whatsoever coming up with a cocktail that didn't taste like pungent dishwater.
Anyway, to the Satan Cocktail!
I used the handy-dandy glass size meter to increase the proportion in this drink, so it doesn't quite match the basic version in the database.
2 1/4 oz Bourbon
3/4 oz Sweet Vermouth
1/4 oz Ouzo
2 Dashes Peychaud Bitters
Pour all ingredients over ice in a shaker, shake twice, then twirl shaker and strain into cocktail glass (I like Whiskey glasses, but choose your own)
I found it to be a little harsh with just hardy stirring, and like it much better with the shake and twirl. Your Smilage May Vary.
Coming next in the Satanic Cocktails section: Diabolo Cocktail
I was looking for a recipe that used Peychauds and the new bottle of Ouzo I just got, and I wasn't having any luck. Since I'd never heard of Pastis, I didn't think the Satan would be something I could make. However, with a name like the Satan Cocktail, how could I not give it a look...
Turns out the suggested substitute for Pastis is "Ouzo or other anise-flavored liqueur" My immediate response was - how quickly can I whip one of these up? After trying several less-than-spectacular variations on a cocktail starring Ouzo the night before, I was up for it playing a supporting role instead.
Anyway, to the Satan Cocktail!
I used the handy-dandy glass size meter to increase the proportion in this drink, so it doesn't quite match the basic version in the database.
2 1/4 oz Bourbon
3/4 oz Sweet Vermouth
1/4 oz Ouzo
2 Dashes Peychaud Bitters
Pour all ingredients over ice in a shaker, shake twice, then twirl shaker and strain into cocktail glass (I like Whiskey glasses, but choose your own)
I found it to be a little harsh with just hardy stirring, and like it much better with the shake and twirl. Your Smilage May Vary.
Coming next in the Satanic Cocktails section: Diabolo Cocktail
Subscribe to:
Posts (Atom)