1) Best noggin’ your eggs have ever seen:
1 cold organic whole egg
2 oz 35% cream
1/2 oz B & B (Brandy & Benedictine)
1/2 oz Madeira (I use Broadbent – available at BCL)
1 oz Anejo Rum (I’m a big fan of Barbancourt 15 yr, but for price and availability, go for Bacardi 8 yr, or even a stock Sailor Jerry’s Rum would be awesome)
1 oz Simple Syrup (if you want to remain kinda “healthy” you can try some alternative sweetners: agave syrup, organic cane syrup – at Refinery we use our charred american oak syrup)
1 dash bitters (at Refinery we use a 1/8 oz of house bitters, but you can dash one little smidgen of angostura)
Dry shake without ice. Add ice, shake insanely hard. Make it an uber frothy one.
Double strain into either a chilled cocktail glass or an old fashioned glass. Hit it with freshly grated nutmeg and/or cinnamon.
Yesterday I made 3L at Refinery – pour all the contents in a large jar, combine with hand-blitzer, shake with ice to order (2 portions fit comfortably in a boston shaker)
2) Kick Ass Cider:
you’ll need 7 days for the infusion.
4L Jug organic freshly pressed apple cider
500mL Torres Brandy (that’s how much I’d start with, but you may add more if required)
Toast and add the following:
“Pinch” Star Anise
Lemon/Orange Citrus peels
8-10 dashes angostura bitters
Cane or Raw Sugar Simple Syrup to taste (not sure how sweet the cider will still be after you fortify it)
Store in a cool dark place for a week
After a week, strain the bits out.
Serve to order for 300mL cup add a small knob of butter (optional but tastes amazing, and gives the “mouth feel” x 1/2 oz) and heat to serve – ummm I would avoid using a microwave, that’s just mental – use the old fashioned saucepan. :)
3) Feu de Camp “The Campfire Cocktail”
So, have you ever had squash in a cocktail? Sounds random, but I make random cocktails, using food a lot of the time. Makes the cocktail better for you, and more interesting. Check it:
Prep ahead of time: 1 butternut squash, halves, discard the guts. Brush with highest grade maple syrup, and sprinkle with kosher salt.
Roast until tender. Puree with 250mL Madeira in the food processor. Push through a tami, food mill or fine chinois until smooth.
In your shaker:
2 bar spoons (1 1/2 oz butterbut squash puree)
2 oz Jack Daniel’s Tennessee Whiskey
1/2 oz Mead Honey Wine
1/2 oz Lemon Juice
1/4 – 1/2 oz highest grade maple syrup (to taste, may need to adjust based on the sugar content of the squash)
1/2 oz house bitters (or 3 dashes angostura bitters)
Shake vigorously with ice, double strain into old fashioned glass.
This cocktail has a rich heavy mouth feel from the squash which is awesome.
It’s quite aromatic, and delightfully acidic with the mead and madeira added – as a garnish (optional) you can light the end of a cinnamon stick on fire, and rest it on top of the cocktail for that wintry smokey thingy.
It’s kick ass.
4) Tea Marteani
Pick a gin. Pick a tea. Pick a glass.
This is one of the most successful tea infusion recipes, that I use often whenever I change the tea marteanis on my menu. I have two people to thank for the kick start: Audrey Saunders (NY) and Christopher Flett (Vancouver) – BUT the seasonal inspirations come strictly from my Refinery staff and I.
Gin – giv’er with a good quality one. Just like in cooking, if you weren’t willing to drink the wine, why USE the wine? Tanqueray and Beefeater are good, and reasonably priced choices.
Tea – pick something you’d LIKE to drink. Nothing’s more disgusting then drinking a cocktail with licorice infused “sleepy time” laxative
tea. Gross. Maybe I decide to do a “colon blow” cocktail list it’ll make the top 5… but unlikely.
Here are some suggestions:
Vanilla Oolong (my favourite)
Your infusion times may very between the teas, depending on the tannins in the leaves, and the strength of the tea’s initial flavour.
Quality counts, so pick a good quality, loose or bagged tea (empty the contents). I prefer organic/fair trade but that’s a personal preference.
Infuse 7-8 tsp (or 7-8 bags) into a 750mL bottle, shake once. Strain contents after 3 – 6 hours (again depending on the tea’s strength).
Use this basic recipe:
1 cold organic egg white
1 1/2 oz tea infusion
3/4 oz lemon juice
1 oz organic cane syrup (or simple syrup)
Dry shake, then shake with ice.
Double strain into chilled cocktail glass. No garnish.
All recipes are ©Poivre Media Co. c/o Lauren Mote 2007-2009