Cocktail Night, 28 May 2012

Made an evening out of trying some cocktail recipes.  Here’s two of the ones that stood out:

The Sour Hass cocktail is based on the recipe from Las Canteras Peruvian restaurant in Adams Morgan.

Replaced plain simple syrup with homemade habanero-ginger syrup

Having enjoyed this drink a couple times at Las Canteras, I went searching for the recipe.  I located this recipe for it over at the Connect to Peru blog, courtesy of Las Canteras:

4 tsp ripe avocado

8 mint leaves

2.5 oz Pisco

2 oz pineapple juice

2 tsp simple syrup

Muddle the mint and avocado together, then add the pisco, pineapple juice, and simple syrup.  Shake with ice and strain into a glass.  Garnish with a mint sprig.

I changed up the recipe slightly by adding my homemade habanero-ginger syrup instead of plain simple syrup.  Came out smooth and spicy.  Goes great with Peruvian food.

It even looks smooth…

Next up is the Gunshop Fizz, created by some folks at Cure New Orleans, and posted at the Shake & Strain blog.  I learned about this one while researching the recipe for the Trinidad Sour (my current favorite).  Both drinks use bitters as a base (2 oz Peychaud’s and 1.5 oz Angostura, respectively), making them unique in the mixology world.

This one is a little complex…

This cocktail is complex:

2 oz Peychaud’s bitters

1 oz lemon juice

1 oz simple syrup

2 strawberries

3 cucumber slices

3 swaths of grapefruit

3 swaths of orange

San Pellegrino Sanbittèr apéritif

Muddle everything but the Sanbittèr.  Set aside for two minutes, then add ice, shake, and strain (recommended to double strain through a cocktail strainer and a tea strainer – liquid should be thin).  Top with Sanbittèr.  Garnish with a slice of cucumber.

For one of the versions I made, plain simple syrup got itself replaced by that of the habanero-ginger variety, and Sanbittèr apéritif got replaced with Campari and club soda (essentially the same thing, just with alcohol).

I tried this four ways with another guinea pig tester.  The first used the Campari and soda…very complex flavors between the bitterness of the Campari, the sweetness of the strawberries, the citrus of the orange and grapefruit rinds, and the freshness of the cucumber.  The second just used club soda…this wasn’t bad either, and if you are not a bitter fan it might be the way to go.  Third method replaced the Campari and soda with Schweppes tonic water with quinine…this was the favorite.  The quinine bitterness is lighter than Campari and goes very well with the citrus notes of the drink.  Fourth method was with nothing added after straining.  This was a little sweeter than I’d prefer, but I can see some people liking it.  I could also see this being good blended with ice, and that would lighten up the sweetness.

A tasty and complex drink. You put in some work for this one, but it’s worth it.

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