Ouzo The Cocktail for September

 COCKTAIL OF THE MONTH is OUZO

The September cocktail of the month is Ouzo. 

Ouzo is a flavored liquor with the  spice anise. It is one of very many "licorice" type liquors made around the world. Is often compared to PERNOD, PASTIS,  which is from France. In Italy, many of us think of Sambuca. Absinthe is similar, but not of the same family group. The base behind all these is usually a function of the country from which it created. The base can range from wine – wine pomace, grain, sugar beets. Following the base these liquors are then infused with a variety of herbs and spices such as anise, and mint, and other unique herbs and spices specific to the recipe used by the distillery.

If you’re not accustomed to drinking Ouzo or Pernod, et cetera there are sometimes some recipes for cocktails that are used in the repreparation. But, be advised, like my girlfriend – if you don’t enjoy the taste of "licorice flavor"then you likely won’t enjoy an Ouzo or Pastis, etc. 

But I would encourage you to broaden your outlook on life and try an any anise se  flavored liquor.

Ouzo can be taken straight or a splash of water or as shown in the picture ice cube. The chemistry behind Ouzo and similar, is that the introduction of water the liquid becomes cloudy. So as you can see from the photograph, the glass has an ice cube or two in it and it has a cloudy or opaque appearance. 

 It is often considered a afternoon or a pre-dinner cocktail.

Drink - Barbayianni Bleu Ouzo, Greece

Appetizer - tomato slices with fleur del sel

Music - "Yianni"

Photo - from Athens Greece with Acropolis in the background. Thanks DM. 

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The BOAC Lounge at Heathrow

Recently I received an email from my extended family member. I'll just call him Richard, for clarity sake. But nevertheless, respectful of privacy  

He thought of me and my blog while sitting in the Heathrow’s London Airport BOAC lounge and he wanted to apprise me of the latest summer cocktail BOAC is offering to their favored customers.

So fortuitously for you and me we are the recipient of this delightful summer, light yet flavorful cocktail.

So here you have it.

The Peach Terrace Spritz

Courtesy of BOAC Heathrow lounge

Beefeater London Dry gin, 1 ounce/ 25ml

Elderflower liqueur, three-quarter ounce/18ml

White peach – 1 ounce/25 ml

Mix with ice and stir. Pour to goblet

Followed by chilled Prosecco 50+ml

and a splash of soda water.

Appetizer: Dubliner cheese with Jacob’s crackers 

Music:  Rehab,  By the esteemed and much missed Amy Winehouse

                Enjoy the end of summer.

Constantine

The July 4th. Cocktail - The George Cocktail

On my journey to Art School Drawing class I  was approached by a “muse”, who inquired “well Constantine …. what’s going to be your cocktail creation for the 4th of July?”  As she says decorating the front of the bank with glorious red, white and blue bunting …

I was slightly taken aback, as it had not dawned on me to do anything of the sort – I’m not sure I understand why I was not motivated to do something like that -  it is of course here in the Colonies the 250th anniversary of our Nation, Declaration of Independence and Constitution. A war for independence that would go on for almost 8 years. Quite unique that it has lasted this long, and will last another 250 plus years.

Prompted by my “Banker Muse” and my Girlfriend’s taste  for the Jack Rose Cocktail, and the historic Laird’s* Apple Brandy, Bottle in Bond 100 proof …

I have created The George Cocktail -                                                                                

Laird’s Apple Brandy Bottled in Bond 100 proof  1 oz.

Bushmills Black Irish Whiskey  .5 oz.                                     

Kentucky Bourbon Elijah Craig Barrel proof 121proof .5 oz. 

Fresh lemon juice 1 oz.

Fresh made Grenadine syrup .6 oz.

           And a Garnish  of Luxardo Maraschino cherry. 

              

Under development is a Non-alcoholic version of The George –

    Apple juice – 1 oz

    Lemon juice – 1/4 ounce

    Black tea, Irish breakfast tea, or strong coffee – three-quarter ounce to taste        

    Simple syrup, 2:1 to taste

    Slice of apple

Music - The National March, By Souza, Written on Christmas Day 1896

    YouTube  https://www.youtube.com/watch?v=1VvP03xdLwI&list=RD1VvP03xdLwI&start_radio=1

Appetizer - 

       Balsamic Cherries and Goat Cheese served on Toasted baguette slices, a thick spread of creamy 

       goat cheese, and a spoonful of cherries simmered with balsamic vinegar and honey

* Laird’s Brandy established …..1698 by a Scotsman …. Holds Federal (USA Liquor License  No. 1) by which it served General George Washington’s troops in the American Revolution.

Voila as French Revolutionary U.S. General Marquis de La Fayette might espouse ….

Constantine

In 1678, In 1678, William Laird, a skilled Scottish distiller, left his homeland amid political upheaval and crossed the Atlantic aboard the Caledonia. He brought with him knowledge of fermentation and distillation that had Constantine

been shaped in Scotland for generations. By 1698, he had settled in Monmouth County, New Jersey. Surrounded by abundant orchards, Laird adapted his craft to the New World, fermenting and distilling apples instead of grain. William Laird, a skilled Scottish distiller, left his homeland amid political upheaval and crossed the Atlantic aboard the Caledonia. He brought with him knowledge of fermentation and distillation that had been shaped in Scotland for generations. By 1698, he had settled in Monmouth County, New Jersey. Surrounded by abundant orchards, Laird adapted his craft to the New World, fermenting and distilling apples instead of grain.

June Cocktail of the month – New York Minute

 This month's Cocktail, A New York Minute.

This cocktail comes to us from England’s Difford’s Guide at www.diffordsguide.com. This has become a go to cocktail for my girlfriend who is especially enchanted, as in this case by tequila.

To make a New York Minute Cocktail you’ll need 
Reposado Tequila  1 3/4 oz.
Luxardo Maraschino liquor 1/2 oz. 
Carpano Antica formula sweet vermouth 2/3 oz.
“Rich” simple syrup (2 to 1) 1/6 oz.
Whiskey barrel aged bitters one drop
Recommended garnish - 

         three coffee beans floated on the surface to represent health, wealth & happiness …

                          Please enjoy judiciously.

To your health!

Music – Frank Sinatra  “New York, NewYork”

Appetizer –American Vermont Cheddar cheese with Ritz crackers 

Monthly Cocktail - Paddy’s Irish Whisky, Gingered

This months cocktail is a celebration of Saint Patrick’s Day, the patron saint of Ireland and of the Irish people all over the world. With that we honour Saint Patrick with Paddy’s Irish whiskey with some ginger.

To mix

WHISKY    

Paddy’s Irish whisky Of county Cork since 1779.  2 ounces

    Add chilled ginger ale or ginger beer, to taste

Appetiser - Colcannon Irish Potatoes

Music - The Chieftains’ Album Boil The Breakfast Early

       Newly featuring Matt Malloy and Kevin Conner

Sla’inte

Constantine

   Of Ulster counties Down & Fermanagh

The Celebration of Saint Valentine’s Day

 The February cocktail of the month -  Champagne.  

Without question I anticipate that you are planning on celebrating Valentine’s Day with your special girlfriend, wife or husband.

Indubitably the special cocktail for the celebration of Saint Valentine’s Day is a …... Oui!

Glass of champagne served with roses and chocolate.

If you read this blog, then I suspect you are and have the background to determine, first does the special someone enjoy champagne. Secondly, you know better than anyone else whether she would like it with or as a champagne cocktail a la Difford’s guide.com,  or a Kir Royale,  or how you might otherwise make it even more special for her.

Those are easy choices to make and easy to do. If you lack some imagination and look for some inspiration, then I would suggest that you go to the website Diffords Guide. It’s a great resource and I’m sure he will stimulate your imagination as we get closer to   Saint Valentine’s Day otherwise known as Valentine’s Day.

On my blog, you’ll find a post titled Wine 101. I would suggest that you pay attention to the appropriate serving temperature of sparkling wines & champagnes (46-50 degrees)  as it is very important to serve your beverages at the appropriate temperature.

Difford’s Guide can be found at www.diffordsguide.com. 

Happy Saint Valentine’s Day. 

For your consideration - 

Boire - Schramsburg blanc de blanc

Appetizer - Truffle Chocolate- See’s Candies 

      Red Roses, mind the candles!

Sound - Madeleine Peyroux, Careless Love Deluxe Ed.

Constantine

Chef David Lebovitz’ Recipe for Bitters

I reduced the recipe in half and still enabled me to have a full small bottle of bitters that will last me for sometime. 

The following recipe is extracted from the blog by David Lebovitz. You can find a link to that blog here. https://www.davidlebovitz.com/. 

I heartily encourage the link to or the subscription to David Lebovitz‘s blog. It’s both entertaining, educational and gives you a window into the world of Paris, France. I particularly enjoyed his article that he created when he and his partner moved from one apartment to another apartment in Paris.

I did research getting his approval for the reposting of his blog. I credit him here. Thank you, monsieur Chef David.

Orange Bitters

You can use vodka or whiskey, if you prefer, in lieu of the rum. Note that the higher the proof (ABV), the better the extraction of flavors, so feel free to use any of those spirits with a higher alcohol level. I made the gentian root optional but it adds a husky bitterness that I find really makes the bitters, better. You can find it at herbalists, natural foods stores, or online at Penn Herb, Mountain Rose Herbs, and Etsy. You can also play around with the spices. A bit of cinnamon, a few cloves, or perhaps a bit of star anise could be added. Be sure to filter the mixture through a coffee filter, rather than cheesecloth, which will insure that you won't have little bits of spices in the finished bitters, which will make it cloudy.

Servings 2 cups (500ml)

• 4 large oranges, preferably unsprayed
• 2 cups (500ml) rum, vodka, or another liquor, (see headnote)
• 12 coriander seeds
• 6 allspice berries
• 12 fennel or anise seeds
• 3 cardamom pods, gently crushed
• 1/2 teaspoon dried gentian root , (not powder), optional
• 1 tablespoon caramel, optional (see note at end of recipe)

Cook ModePrevent your screen from going dark

• Preheat the oven to 200ºF (93ºC). Remove the zest of the oranges using a vegetable peeler, and spread them on a baking sheet. Dry in the oven for about 50 to 60 minutes, stirring them once or twice during drying. They don't need to be bone-dry when done, but should have lost most of their moisture and smell orangey. 
• Pour the liquor into a clean medium jar. Add the orange peels and spices. Cover and shake. Let the jar stand in a cool, dark place for 2 weeks, shaking it once daily. 
• Strain the mixture through a coffee filter. Stir in the caramel, if using, then bottle.

Notes

To make caramel: Heat 1/2 cup (100g) of sugar with 1/4 cup (60ml) water in a skillet with a few drops of lemon juice. Cook, stirring only if necessary, until the mixture turns a deep amber color. Remove from heat and add 2 tablespoons of water. (Careful as it may steam and sputter.) Stir until smooth. If necessary, set the pan back over low heat to help dissolve any lumps of caramel. For details on caramelizing, check out my post: How to make the perfect caramel. This will yield a little more caramel than you need, but extra will keep in the refrigerator for several weeks and you can use it to drizzle over ice cream or oatmeal.

Storage: Bitters will keep for at least a year if stored in a cool, dark place.

Note: Bitters bottles, like the one shown, are available on Amazon, Bar Products and at Cocktail Kingdom.