Alex and Jordan are always working on new cocktail ideas and techniques. Pickles, white rum, creme de cocoa, and popsicles are on their list for 2017. Hopefully you’ll hear about them on future cocktail podcast episodes. What are you working on?
We’ll we’re in the dead of winter, Alex is think warm weather thoughts and playing around with boozy popsicle ideas. Recently, he bought some popsicle molds and has been searching the web for recipes. This Basil Mint Citrus Mojito Popsicle recipe caught his attention and will be on his list of summer projects.
I’ve been trying to broaden my horizons with white rum. It isn’t a liquor I do much with outside of Daiquiris and as an occasional component in Tiki drinks. A couple of new favorites are the Matcha Rum Fizz and El Presidente cocktails.
Match Rum Fizz
- 2 oz. white rum
- ½ oz. agave nectar
- 1 Tbsp. cream of coconut
- 1 Tsp. matcha powder
- 2 oz. soda water
Combine ingredients (except soda) in a shaker, add ice, and shake vigorously. Strain into a highball glass filled with ice and top with soda water and garnish with a lime wheel.
- 2 oz. white rum
- ½ oz. blanc vermouth
- 1 tsp. curacao
- 1 tsp. grenadine
- 2 dashes orange bitters
Combine ingredients in a shaker, add ice, and shake well. Strain into a chilled cocktail glass. Garnish with a lemon twist.
Alex loves pickles, equal to his love of bacon, other pork products and whiskey. That’s whyJohn Currence’s book, Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some, really speaks to him. Alex is currently workshopping an idea for a watermelon rind pickle as a garnish to a watermelon drink. What do you think? Let us know!
Crème de Cocoa
Jordan has been tinkering with homemade Crème de Cocoa after seeing a recipe for in the January/February issue of Imbibe magazine. He hadn’t purchased Crème de Cocoa before, so he went to the liquor store and bought a bottle so he’d know what it was supposed to taste like as a baseline—with the intention of course of making something that hit the same flavors but tastes better. There are recipes online for this that use vodka, but the recipe in Imbibe uses dark rum, and that is his preference.
Brandy Alexander’s here I come.
Jordan was compelled to start researching aged eggnog recipes by a number of articles he read on the subject over the holidays. He is still very much in the research stage of this endeavor, but hopes to have a two or three recipes to age beginning in March or April—to be ready for consumption during the holiday season in a little less than a year.
Jordan is taking more notes on variation in his techniques and what those changes mean for the cocktails he’s making. It’s not enough to have consistent measurement and ingredients, but the stir, the shake, the strain are all important components to finding your best version of a cocktail and being able to replicate it time and time again.
What are you working on? Reach out to us on facebook, twitter, or instagram and let us know. Cheers!