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. 

Cherry gin

Cherries, cherries everywhere I look. Cherries and gin that is.

Given that I just bought myself a lovely bottle of Old English Gin on my way home from work, I thought I would try my hand on a concoction of my own making:

• 6 cl gin 
• 1.5 cl cherry wine - I used Frederiksdal Nielstrupmark 2009
• 0.75 cl Amaretto
• 0.75 cl Maraschino liquor
• 5 Maraschino cherries

Muddle cherries with Amaretto, cherry wine and Maraschino liquor in the bottom of a low ball glass. Then add ice and the gin and stir to make the cocktail cold.

My drink almost had too much dilution because I realized too late, that opening a bottle of Old English Gin involves cutting a think seal of the bottle and using a cork screw. But what a lovely gin it is - and this cocktail is a wonderful fall taste of summer.

Seltzers or tonic could easily be added for a highball.

 

Mai Tai

I can feel my hands slightly shaking as I start to write this.

One reason is probably that I just tasted my Mai Tai with a Wray and Nephew over proof float.

The other reason is awe and fear: The history of this legendary Tiki-cocktail is fraught with intrigue and feuding.

In other words it's easy to write something somebody will take in the wrong way, and then I fear a new generation of Tiki-lovers and -connaisseur are ready to cast spells that blows the top of my shaker the next time I fiddle with egg white or replace all the bottles in my liquor cabinet with no name brands.

For Mai Tai lore read this rant.

Putting on a brave face I type what I mixed:

• 6 cl golden rum
• 3 cl lime juice
• 0.75 cl Orgeat
• 0.75 cl Amaretto
• 0.75 cl Orange Curacao

Pour everything in a shaker full of crushed ice including one half of the juiced limes. Shake well and pour into a low wide glass.

Garnish with a sprig of fresh mint and add a small float of either black rum or over proof rum so the first impression is rum and the almond and lime will materialize later.

Amaretto Sour

It's fun to mix cocktails or cook food you have no history with. In other words drink or food where you have no idea how it is supposed to taste.

Amaretto Sour seems to be a cocktail that people have a history with - something sweet, bland nonthreatening served to people who really don't enjoy strong cocktails.

But then Jeffrey Morgenthaler spiced it - and spiked it - up. And he sold me with the claim that he makes the worlds best.

So promptly at 9 a.m. I stood in front of my booze seller as a somewhat tired employee opened the door to let the first customer in.

I went straight for the orange Curacao shelf, where I picked out a bottle of liquid gold: Pierre Ferrand Dry Curaçao Ancienne Méthode.

I tried it last night at an amazing seminar i the fine baroque manor Moltkes Palæ in Copenhagen in a Brandy Cocktail - well a Cognac Cocktail because it's base spirit was Pierre Ferrand 1840 Cognac.

And then I pointed at a middle of the road Amaretto and was promptly chastised: If you go for the best in Curacao, then why not for the best in Amaretto? And then he sold me a bottle of Zuidam Amaretto. So he might have looked tired but he was a good salesman.

So tonight I mixed a Amaretto Sour, inspired by Morgenthaler:

• 4,5 cl Amaretto
• 2 cl whisky - I used Dalwhinnie
• 3 cl fresh lemon juice
• 1 teaspoon maple syrup
• 1 egg white

Put everything in a cocktail shaker but don't add any ice yet. Dry shake for a minute then add ice and shake for another 2 minutes.

Strain in to cocktail coupe over fresh ice and garnish with a lemon twist and an Amarena cherry.