January 22, 2016

Mr. Bali High

You can't mix rum, pineapple and coffee without acknowledging the classic Mr. Bali Hai.

But I have made a lighter, longer alternative and since it contains caffein I thought Mr. Bali High and appropriate name.

It takes a little work ahead of the cocktail hour to mix this, but both the coffee shrub and the pineapple syrup can be used for other purposes and is well worth the work.

I used the coffee shrub in my version of a White Russian and it's the same batch, it keeps amazingly well. You finde the recipe here.

For the pineapple syrup i reduced 2 dl fresh pineapplejuice to 1 dl and then added 1 dl sugar. I used simple white sugar but a light muscovado would be nice too.

Once the syrup and shrub is ready it's a really easy highball to put together and I think it would be really easy to batch it and the add the tonic when serving to a larger crowd.

  • 1,5 cl coffee shrub - recipe above
  • 1,5 cl pineapple syrup - ditto
  • 3 cl fresh pineapple juice
  • 6 cl golden rum - I used Appleton Signature Blend
  • 8 cl tonic - do spend the money on good stuff like Fever Tree or Fentiman
Add the first four ingredients to a shaker and shake for about 10 seconds. Strain into a highball glass over fresh ice and add the tonic - serve with straws.


Also this drink works really well without the rum - if you want a non-alcoholic alternative for a party. Might not be suitable for kids because of the coffee shrub.



January 18, 2016

Clementina Caliente

With only google translate to guide me, I hope there are no double entendres or offensivenes in the name of my cocktail. It was kindly offered by a friend and seems fitting.

I have to say it's been a long time since a Mixology Monday theme was quite as fitting as this month's.

Sunday morning as I drove home from work my car informed me it was -15 C (5F) outside. I drove through a landscape covered in snow, the moon was out as was all the stars and here and there I passed through frozen mist hovering 10 feet off the ground.

So coming up with a cocktail to brace yourself - the theme Doc Elliot has chosen - seems as natural as scraping ice of the windshield. But I'll let him explain:
Winter usually evokes scenes of roaring fires with glasses or mugs filled with warming liquid fortifying us against the cold and damp. Winter provides the shared universal experience that spans language, geography and the centuries – that moment just before you step out into the cold; to walk to the bus stop, hit the ski slope, shovel the snow or feed the livestock. So what adult beverages can best prepare the body and steel the will for that moment when we  go forth into Winter?

Mind you it really isn't often -15 C in Danmark, that's further north in Scandinavia. And wearing one of these is a much better way to brace yourself keep than drinking alcohol but it also cramps your style.

The Clementina Caliente has the ratio of the Last Word and the same formula of base spirit - citrus juice - Chartreuse - liqueur.

I find that it seldom fails and in this case succeeds.

  • 3 cl mezcal - I used Ilegal Joven
  • 3 cl yellow Chartreuse
  • 3 cl Ancho Reyes chile liqueur
  • 3 cl fresh squeezed clementine juice

Shake it all with ice and strain into cocktail glass garnish with a twist of peel from the clementine


January 8, 2016

Cherry Sour


10 years ago three men had a brilliant idea: The wanted to make wine from cherries. In the land of Cherry Heering that might not sound like such a groundbreaking thing but it was.

They decide to actually make wine from berries picked right at the front door of the winery, berries with different characteristics depending on where they grow.

The resulting Frederiksdal Kirsebærvin is amazing and thankfully they have been hugely succesful. One of the three men is a coworker of mine, and he have supplied me with a few bottles over the years including the cherry liqueur this sour depends on.


  • 6 cl Islay whiskey - I used Ardbeg 10 year old
  • 9 cl freshly squeezed juice from blood oranges
  • 0,75 cl amaretto
  • 0,75 cl simple syrup (maybe less if your oranges are sweet, mine were lovely and sour)
  • 1 cl cherry liqueur
  • 1/2 egg white
Add all but the cherry liqueur to a shaker and shake hard for 10 sekunds without ice, then add ice and shake until the shaker turns icy on the outside. Strain into lowball glass and then add the cherry liqueur - add it in one swift motion so that it settles on the bottom of the glass live a glowing, red January sunset. 




November 13, 2015

White Russian


It took me a while to wrap my mind around the theme for this month's Mixology Monday. Host Shaun and Christa of the BoozeNerds asks for a standoffish cocktail, in other words a cocktail that...hmmm which...oh, better let them explain. From their announcement post:
We’re looking for cocktails that use at least one non-garnish ingredient that is not stirred or shaken with the others. Rinses, floats, foams? Sure! Mists? Why not? We welcome whatever your creative geniuses can come up with.
Okay, I can do that. But whenever I tried to come up with something new I kept seeing a cocktail for my inner eye. A cocktail I had a few weeks ago at the wonderful Copenhagen bar Barking Dog. A cocktail that made my drinking companion and I feel like kids in a very grown up manner. A White Russian served with a cruncy layer og Coco Pops and a spoon.

I realized I couldn't come up with anything better, so here it is:

  • 6 cl vodka - I used the ultra local Den Klodsede Bjørn distilled less than a 2 kilometers away from the barking dog
  • 3 cl coffee liqueur - I used Toussaints
  • 9 cl ice cold organic whole milk - I had let a few Coco Pops steep in it for about 10 minutes
  • 1 dash coffee balsamic shrub - I used this recipe and it makes a wonderful ice coffee too
Add everything to a shaker, fill with ice and shake until well mixed and frothy. Strain into milk glass and garnish with a good layer of Coco Pops. Serve with a spoon for ease of eating the cereal either before drinking or after.




October 18, 2015

Lurking in the Deep Blue


The theme for this month’s MxMo is Spooky Sips. While I tried to think of something scary it dawned on me, that there must be a huge cultural factor in what scares us.

Denmark became a Lutheran country with the stroke of a pen the day before Halloween in 1536.

From that day the church stopped observing saints days - and the king grabbed all property and land from the roman-catholic church.

I’m sure the reformation did not stop common people from putting out lamps cut not from pumpkins but gourds since they were plentiful to fend off evil spirits, but the tradition slowly faded and did not return until about 10-15 years ago.

So if spirits from the dead does not hunt us, what does? Being surrounded on all sides except for 68 kilometer land border with Germany by water anything lurking in the sea will get our blood pumping.

Not that we have many dangerous sea creatures in the cold waters of the northern Atlantic and the Baltic Sea. But the idea is scary.

Denmark send out the worlds first expedition with oceanographic tasks in 1761. And since then there have been several and several brilliant Lego Deep Sea Exploration Sets to inspire future oceanographers. (Yes I want a set)

The most famous expedition was the Galathea II expedition from 1950-1952. The scientists found life at the bottom of the Philippine Trench - at the time thought to be the deepest spot on earth.

So in response to the request from JFL of Rated R Cocktails for spooky sips, mine had to come from the bottom of the sea.

As an interesting Tiki aside - one of the regular sailors on the ship - Ole Reiman - brought home huge amounts of ethnographic and opened a bar called Galatheakroen in Copenhagen that has an amazing Tiki vibe but serves mainly beer and is famous for it’s Rijsttafel.

I don’t know if Reiman visited any tiki bars during Galathea’s circumnavigation - but according to the log the ships was in Honolulu for 3 days in March of 1952 and 10 days in April so it’s not impossible.

And now for the Lurking in the Deep Blue:
  • 6 cl white rum - I used Plantation 3 star
  • 0.75 cl creme de banana - I used Giffard
  • 0.75 cl blue curacao - I used homemade
  • Big dash of creme de menthe - I used Tempus Fugit Spirits Crème de Menthe 
  • 9 cl tonic water - I used Pellegrino
Stir the first four ingredients with ice, serve over ice in a highball glass with the tonic added at the end.

Or go crazy in a fish bowl with Titanic ice cubes, stones and sea shells (I boiled mine for 5 minutes), fish cut from orange peel and blood - I had some thick rhubarb shrub - grenadine would be good too. What ever scares you.
And now I am off to the beach - to quote John Masefield from his poem Sea Fever
I must go down to the seas again, for the call of the running tide
Is a wild call and a clear call that may not be denied;
I will leave you with a couple of nice videos

A 20 minute long film from the actual expedition - unfortunately this is in Danish only but around the 17 minute mark the net is brought up from the deep and life discovered.

A delightful portrait of the now 96 year old scientist who discovered life at the bottom of the Philippine Trench with English subtitles:


The Old Man and the Deep Sea from Natural History Museum Denmark on Vimeo.

October 5, 2015

Java & Brioche


Coffee and bread, you ask? Is this not a cocktail blog? Indeed it is - and todays cocktail is inspired by a late 1800’s early 1900's hangover cure from a cafe in Copenhagen involving coffee and bread.

Café Bernina was a popular hangout for young intellectuals from about 1880 until the 1920’s. At it’s height it was owned and run by two Swiss brothers named Tönjachen but always called Cognacsen (well it's funny in Danish).

Bernina's specialty was a punch called the devils punch made from 17 different types of booze. After a night of drinking the devils punch with people like the Norwegian Knut Hamsun or the Swedish August Strindberg you needed help to get you going the next morning. Bernina had a cure.

Some guests had ham and eggs on rye bread others had brioche and java - bread and coffee - which has always been the way most Danes eat breakfast.

One of the young intellectuals was the Danish author Gustav Wied. He once wrote a short story called Spader Es (sorry in Danish) meaning Ace of Spades -  set at Bernina.

In this story a man orders an Absinthe au Lait as if every cafe in Copenhagen would know that particular drink. And then he goes on to explain that absinthe mixed with milk makes him very mellow and friendly whereas absinthe neat or mixed with water makes him bitter and antagonistic.

So I looked it up - all of google has only references to this particular short story - Absinthe au Lait does not exist in the real world.

So I decided to make it exist - and to work in the brioche and java too (Ham and eggs would have been a step too far, don't you think)

It turns out that the Dutch (not to be confused with the Danish although our languages are equally difficult to understand) have a tradition for drinking warm milk with an anis tablets or blocks dissolved in it.

And back when Bernina existed and the intellectuals had ham and eggs or brioche and java for breakfast in the less affluent parts of Copenhagen workers started their day with a Milk Toddy - warm - or cold - milk and a shot of aquavit. (One such establishment can be seen in the picture at the end of the post)

So it all comes full circle with Java & Brioche:
  • 2 cl absinthe - I used Artemisia's Butterfly 65%
  • 2 dl milk - I used organic full milk
  • half a small brioche bun - I baked my own you can too
  • 1 teaspoon ground java
Start by steeping the brioche and java in the milk for at least a couple of hours in the fridge, then strain and strain and strain until all or most of the coffee and the bread is out of milk.

Pour the absinthe into the bottom of a glass capable of handling a bit of heat and then either steam the milk with an espresso milk frother or gently heat it in a sauce pan but do not bring it too close to boiling - it should only be hot.

Pour milk into absinthe and stir and then garnish with a coffee bean it your drink has a frothy head.

How does it taste you ask? Interesting is the polite word but it actually grew on me as I drank it and I could see it work for a late winter brunch with ham and eggs after a long walk on the beach.

September 20, 2015

Oaxaca Sour



As we enter into the next 100 rounds of Mixology Monday the theme of this months MxMo struck a cord. I haven't thought of it quite the way our host DJ Hawaiian Shirt of the Spirited Remix blog puts it, but I totally agree:

It really irritates me when people dismiss an ingredient.  Whether it’s too ordinary, or difficult, or inconsistent, or overpowering, I can’t help but feel such conclusions are lazy and defeatist.  Your theme this month is “Orange Juice,” an ingredient I too often see derided or ignored when it comes to thoughtful mixology.  Surely an assembly of such mixological brawn as MxMo can find or create a delicious way to mix OJ, right?
So what to do with the badly treated OJ? Since one of my favorit cocktails contains lots of orange juice it was an easy choice for me. I was going to take a good look at Trader Vic's Eastern Sour - a cocktail I found in Beachbum Berry's Total Tiki app a while back - it may even be in it's predecessor Tiki+.

As I understand it Trader Vic adapted his Eastern and Western Sours to any new restaurant he opened, which explains why the Munich Sour is an Eastern Sour made with brandy instead of Bourbon - or maybe not...

I decided to give two different spirits a spin with the recipe and then choose the best. I mixed one with mezcal and later on one with pisco. Both were very nice cocktails - the pisco one a displaced Munich Sour in fact, but after some deliberation I crowned the mezcal edition the winner.

Here is the Oaxaca Sour:

  • 7.5 cl orange juice - and yes it needs to be freshly squeezed
  • 2.25 cl lemon juice - yup fresh...
  • 0.75 cl orgeat - I used Giffard's but one of these days I will make it myself
  • 6 cl mezcal - I used Ilegal Joven
Add the ingredients to a shaker and fill it with ice, shake it hard and long to break up the ice and then pour unstrained into a low ball glass. Garnish with half a wheel of orange, couple og good cocktail cherries, sprig of mint and what ever else tiki stuff you have.

For the test run with the pisco, it substituted the mezcal with 6 cl Waquar for a damn fine drink that lost only after long deliberation. 



 

August 25, 2015

Clover Clubs



It was a dark and stormy night - well Copenhagen nights are never completely dark in the middle of June and the storm was more of a slight drizzle.

But that was the night five years ago I discovered classic cocktails on a tour of Copenhagen bars. One of them impressed me so much that it to this day is my all time favourite gin cocktail.

So when Fred Yarm of Cocktail Virgin Slut asked us to channel our inner Paul Clarke for the 100th Mixology Monday my choice was easy.

Clarke, who started MxMo, has a post about the Clover Club. This was one of the text I read the day after my epiphany to figure out how this amazingly soft, pretty and strong drink was made.

I’ve made it many times since, and I’ve even twisted it a bit. Rhubarb Club is a very fine homage to this classic and today I give you the classic and another fine twist.

I encountered my first Clover Club in the downstairs bar at Ruby’s in Copenhagen. On a busy Friday night with a lot of alpha males roaming the room asking for attention, appreciation, respect, loans and other completely irrelevant stuff in a bar.

In the midst of all that the bartender took time out to mix a Clover Club for my friend and I, and he told us the story of how this cocktail was the signature cocktail in a gentlemans club in Philadelphia at the start of the 20th century. We chuckled at the thought of all these doctors, lawyers, politicians and captains of industry sitting around with their pink, frothy cocktails.

The bartender made our Clover Clubs with raspberries and frankly I have always made it that way - except for the occasional Rhubarb Club - but many recipes call for grenadine instead. My first choice will always be raspberries, they are my favourite berry and about the only thing thriving in my small, sandy garden.

Clover Club

  • 6 cl gin - I used Tanqueray
  • 1,5 cl fresh strained lemon juice
  • 1 table spoon homemade raspberry syrup (I bring about 2 dl of berries to the boil with 0,5 cl sugar and 0,5 cl water. When the mixture is cooled of I strain, pressing as much liquid from the berries as possible and use the solids for pastry)
  • 1 egg white

Add everything to a shaker. Shake hard without ice for a good minute, then add ice and shake again for at least 30 seconds. Strain into cocktail coupe and garnish with fresh raspberries - i threaded them unto a sprig of lavender.

Currant Club

  • 6 cl gin - I used Hernö Juniper Cask gin
  • 1,5 cl fresh strained red grapefruit juice
  • 1 table spoon homemade red currant syrup made the same way ans the raspberry syrup
  • 1 egg white.

As with the classic Clover Club start with a dry shake and then add ice. I strained it into an old fashioned glass and garnished with a since slice of grape floating on the foam of the drink with a small cluster of currants using it as a surf board.

June 15, 2015

The Beach


Ten minutes from my front door is a lovely beach - high dunes overgrown with rugosa roses and wild rye. The only way to get there is on foot or bicycle so it is never crowded not even at the height of summer.

I love walking there and swimming there and most of all I love the smells and the views. I wish I could bottle both, but have instead mixed a cocktail.

With this month's theme for Mixology Monday being local hooch, there was never any doubt I was going to make an aquavit cocktail.

Our host, Stuart of Putney Farm, made it very clear in his announcement post:
Your quest is simple. Create a new cocktail, or refashion a classic, using your favorite “hometown hooch” (and we can expand the definition of “hooch” to include spirits, liqueurs, aperitifs and beer)… A little local flavor or history on your “hometown hooch” is very welcome.
Only aquavit is hometown hooch in Denmark, not that people are not trying to make decent gin, rum and whiskey, but aquavit is what we have made since the 1600's.

The one used for this cocktail is distilled 32 kilometers as the crow flies - or as the google car drives - from my front door. It's a clean, straight forward dill aquavit of the highest quality.

Dill loves cucumber and I wanted both the roses and a bit of the ocean in the mix too, so here is my contribution:

  • 6 cl dill aquavit - I used D Argentum from Den Ny Spritfabrik
  • a third of a young cucumber - should yield about 3 cl of liquid
  • 0.75 rose tincture
  • Nori dust - cut about a quarter of a nori sheet for a maki roll and turn it into dust in a mortar or between you fingers
Cut all of the cucumber into chunks except for a slice for garnish, put them in a shaker with the rose tincture and crush them with a muddler to get all the juice flowing. Then add the aquavit and the nori dust and plenty of ice.

Shake hard and double strain into the kind of drinking vessel you would take to the beach. Garnish with the cucumber slice by cutting it in half and making a slit for the rim of your drinking vessel.

May 17, 2015

Gowanus


I made a rookie mistake with my contribution to this month's MxMo: I didn't do my homework.

Our host Fred of Cocktail Virgin Slut  - they guy who singlehandedly keeps MxMo together - even pointed us in the right direction in his announcement post:
Turning to David Wondrich's Imbibe! for some historical reference, he bandied back and forth about possible creators and locales for this classic's creation. Perhaps it was created many places and many times, for sweet vermouth was the new hot ingredient of the 1870s and 1880s as St. Germain was in 2007 and 2008 (and arguably even to today). Wondrich quoted from the anonymously penned 1898 Cocktails: How To Make Them, "The addition of Vermouth was the first move toward the blending of cocktails." In my mind, the Manhattan takes the Old Fashioned one step further. Not only does it replace the sugar with sweet vermouth, but this sweetener ties its herbal notes to those of the bitters and its spice notes to the barrel-aged whiskey (especially rye whiskey) as well as the bitters again.
So no sugar in a Manhattan and in this Esquire article Wondrich is adamant that a Manhattan on ice is not a Manhattan.

Therefor my offering has an appropriate low brow New York name: The Gowanus - named for a neighbourhood in Brooklyn thru which one of the most polluted canals in the US runs. It's said to be 90 procent guns and the rest is industrial waste.

My cocktail tastes a whole lot better than that, so prepare to be pleasantly surprised:

  • 6 cl rye whisky - I used Rittenhouse 100 proof
  • 0.75 cl Aperol
  • 0.75 cl Zucca
  • 1.5 cl rhubarb-sriracha-syrup (I cooked fresh rhubarb juice with half the amount of sugar and a dollop of the chili sauce for 1 minute and left it to cool off)
Add all ingredients to a mixing glass, add ice and stir. If you want to present this non-Manhattan drink, as a Manhattan - serve it up in a coup - or be a rookie like me and serve it in an old fashioned glass over ice with a garnish of a piece of fresh rhubarb gently poached in the rhubarb-sriracha-syrup.

Should you want to mix a more true riff on a Manhattan, take a look at some of the other contributions in Freds wrap-up.