June 28, 2017

Imperial Opal

Danes are up there with the Dutch and the Finnish when it comes to eating licorice as candy. Perhaps unsurprisingly that has given rise to a host of ready mixed shots flavored with the most popular types of licorice.

I wish it would open more peoples tastebuds - and eyes - to a cocktail like the Imperial Opal. Rich in licorice taste from the anise in both absinthe and anisette.

It heralds from Maison Premiere in Brookly, New York.  All though there is an Opal cocktail in William Schmidts The Flowing Bowl from 1891  - only the absinthe seems a common denominator.

And naming an absinth based cocktail anything opal - seems a very obvious thing to do.

  • 3 cl absinthe - I used La Clandestine
  • 1 cl anisette - I used sambuca
  • 1 cl simple syrup
  • 1,5 cl yellow Chartreuse
  • 3 cl water
  • rose tincture or rose water
Measure all but the last ingredient into a shaker, fill it with ice and shake. Strain into a low glass filled with crushed ice and drop a bit of rose tincture or rose water on top. Garnish with lemon, rose and perhaps lavender.

April 2, 2017

The Beachbum

It is time for this ginhound to declare: The Mai Tai is my favorite cocktail.

I often get asked: What's your favorite, and I always say something along the lines of: I have many, it depends on the circumstances...

But if I were to live the rest of my life out on a - somewhat - desert island, where they would only serve me one cocktail, I would choose the Mai Tai over contenders like Last Word, 20th Century, Corpse Reviver Nr. II and Sazerac.

However I am not a Mai Tai fundamentalist - I've come late to the cocktail and have very limited experience of botched versions served at bars with no reverence for the traditions of Tiki - or cocktails.

I have no qualms tweaking it and I find that adding a tiny amount of good Amaretto to the recipe retro engineered by Jeff Berry is my favorite. A true crowd pleaser - I have also had some succes with making a riff - Tøppe aka The ESC has a small following among my friends and coworkers.

So when I came across another riff the Beachbum I hopped to it.

  • 2 cl fresh lime juice
  • 2 cl fresh pineapple juice
  • 1 cl orgeat
  • 1 cl Apricot Brandy
  • 3 cl light rum - I used Plantation 3 Star
  • 3 cl golden rum - I used Mount Gay 1703
Measure everything into a shaker, add ice, shake and strain over ice into a low glass - garnish with spent lime shell and garish cherry.