Mexican Sweet Limes

Thought I would go with a quick post here. B and I bought a couple of “Mexican Sweet Limes” at the Sacramento Farmers’ Market on Sunday.  They look like a round lemon.  We decided to give them a whirl tonight with a Daiquiri. I even decided to break out a decent rum (Appelton Estates).  I went with the basic daiquiri recipe: 2 oz rum 1 tsp superfine bar sugar juice of half a lime (in this case the Mexican sweet limes) Shake with ice and strain into a cocktail glass. Anyway, the upshot was rather disappointing.  We actually tasted the[…]

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A relaxing Sunday with overly stimulated mint

Apparently spring is upon us.  I looked out an our mint has gone absolutely crazy.  It was Sunday, the weather was fabulous and the only choice B and I had to make was how to drink some mint.  No problem.  Mojitos.  We were headed in that direction when B decided a small course adjustment was in order.  We had tried a drink from Imbibe call the Benton Park Swizzle.  It’s a riff on the Queen’s Park Swizzle by a guy named Ted Kilgore at a place called Taste Bar by Niche in St. Louis and substitutes Fernet Branca for the[…]

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Beachcomber Cocktail

I was in the mood for something new and frivolous.  Plan 1)  that new Porsche Boxter S.  B did point out, however, that it was $56K, would screw up our carpool parking and I would still need to find something for a blog post.   Well, one must be true to the carpool.  So, plan 2)  hunt around for something with rum.  Enter the Beachcomber Cocktail.  I found it in that venerable classic of the bartending world, The Joy of Mixology.  Gary Regan claim that this version is a reformulation of Trader Vic’s 1948 recipe. So, what is it? Beachcomber Cocktail[…]

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The Essence of Simplicity

To quote a recent New York Times article by Pete Wells,  “If it’s purple and looks like it came from Mr. Softee, it’s not a daiquiri, no matter what the bartender says.” David  Wondrich, in his regrettably out-of-print book Esquire Drinks, has the daiquiri as one of his four pillars of the cocktail world.  It is a little odd to write about the daiquiri, the essence of simplicity, a couple of years after writing about the more complicated Hemmingway Daiquiri, which contains two citrus juices and an extra screwball liquor. The magic of the daiquiri (and what makes it a[…]

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When Scientists Drink

M here. We’ll kick this one off with a bit of rhetorical stroll. It begins when I received And a Bottle of Rum: A History of the New World in Ten Cocktails by Wayne Curtis as a birthday gift from our friends the Bob and Nancy. It’s an easy and informative read on a subject that the author is clearly both passionate and well informed (I don’t think people appreciated the amount of dry academic background research that goes into writing). Mr. Curtis traces rum from a recipe for blindness derived from industrial waste sludge on sugar plantations through the[…]

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The Mojito, v. 1.1?

The Mojito Ingredients 2 oz. Rum 3/4 oz. lime juice 6-8 mint leaves (and a sprig) 1 tsp. bar sugar (superfine, not powdered) Soda water (seltzer, not club soda) Mixing Instructions In a tall collins glass, muddle mint leaves, sugar and lime juice. Add rum. Add ice. Top with soda. Stir. Add straw and mint sprig. The Commentary Okay, the first question. What rum? Recipes vary. If the good folks at Bacardi are to be believed, it should be Bacardi (what a long shot there). I personally think a medium bodied rum adds that little complexity that’s needed–maybe an Appelton[…]

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