Wow, Mixology Monday #99! First, I cannot figure out whether I am more surprised that this event has lasted this long or that the Roman numerals for 99 are not IC. Second, we are not neglecting Mixology Monday due to Tales of the Cocktail; instead, we are sweet spotting Tales in the middle of the 2 week time period for submissions to make sure that people have about a week to participate once they get back. While it worked quite well in years past when I was not attending but acting as MxMo cat herder; this year, I have a vested interest since I am departing tomorrow for the Big Easy! And boy is it hot down there! What better to cool myself down than an icy cold beverage. Frozen Daiquiris (whether or not they have actual rum in them)? Crazy ice shells and Navy Grog cones at Beachbum Berry’s new tiki bar? Boozy popsicles like the delicious Cynar popsicles I had back at Tales of the Cocktail 2011? So many choices just at street level, and this doesn’t include what I could do at my home or work bars! Perhaps introducing our host for MxMo this month, Muse of Doom of the Feu de Vie blog, might make this idea better understood.
This month’s theme slated for July 27th is one that will get you considering all the way that water and flavor water can freeze! Please read the Muse’s full announcement post, but here is a brief description:
And in all this time there hasn’t once been a theme dedicated to that undersung-yet-essential part of nearly any cocktail: ICE. The word says it all. Big ice cubes for Old Fashioneds, pellet ice for juleps and cobblers, shaved ice for adult snowcones, crushed ice molded into a cone for a classic Navy Grog. The art of the blender. Tell us why your selected or invented cocktail needs this particular ice usage. Show us how to make perfectly clear ice at home or what you get to work with as a professional drink-slinger. It doesn’t even have to be pure H2O, either. Flavor it up! Teas, juices, liqueurs, bitters, other frozen edible objects serving as ice. Tell us the nuances of a properly-made Il Palio. Show us why a decorative approach takes your recipe to the next level. Whatever tickles your tastebuds and refreshes you this summer.
I neglected crystal clear ice cubes! Yes, be a protegé of Camper English, clear out your freezer of food, and start insulating and tinkering to make bubble-free ice without a specialty ice machine. Whatever direction you take, don’t do anything stupid with dry ice or liquid nitrogen without some concern for safety though. Some liqueurs and spirits just are too challenging to capture without thinking about sorbets or other. Briefly, here’s how to participate:
- Find or create a recipe for a boozy drink that shows off the ice usage, then post the recipe, and include a photo and your remarks, on your blog, tumblr, or website. If you lack one of those, feel free to post on eGullet’s Spirits and Cocktails forum.
- Include the MxMo logo in your post plus links back to the Mixology Monday and Feu de Vie sites, and the round-up post when that goes up.
- Post a link to your submission in the comment section of the announcement post, tweet her at @MuseOfDoom, or send an email to muse at museofdoom dot com with “MxMo” in the subject. Try to do so by the end of Monday the 27th with stragglers added until the end of July or so.
That gives us all 2 weeks to play along. And if I don’t melt while down in NOLA, I’ll look forward to seeing all the crafty ways liquids can be frozen and utilized to boozy effects! And then MxMo C? Maybe Paul Clarke will come back to us bloggers and host the big one, or more likely, we’ll be a cat birthday party ignoring the cake in the middle to go investigate that brown paper bag over there. You know, business as usual.