MxMo LXXXVI, June 23, 2014: Pineapple

May’s Mixology Monday theme of “Aw, Nuts!” got me thinking of orgeat syrup and all things tropical (although it did not need to be that way). Likewise, this month sounds like it will be the same (although it does not need to be that way either). Maybe introducing our host for MxMo this month, Thiago of the BartendingNotes blog, might make this idea better understood.

This month’s theme slated for June 23rd is one that will get you looking at our spiky tropical fruit friends with either a sharp knife or a can opener for the theme is “Pineapple.” Please read Thiago’s full announcement post, but here is a brief description:

Let’s bring the king of fruits back! After being canned, mixed with all sorts of sugary liquids and blended into… some 80s dreadful cocktails, the pineapple needs more respect! Once a symbol of hospitality, the King of Fruits might be know misunderstood. One of the greatest non-citrus souring agents, used for crazy garnish ideas, infusions, old gum syrup flavoring, the pineapple is a fruit to be reckoned. Be in a tiki cocktails, an old school classic like the Algonquin, a crazy flavor pairing or just mixed in a delicious Verdita, get creative and make a cocktail using any part of this delicious, juicy fruit or share you favorite pineapple cocktail with us!

Actually, thinking about the pineapple and how we use it at work, we have one Tiki number, a house original called A Boy and His Dog, one classic, the whiskey and dry vermouth Algonquin, and the neo-mixological herbal liqueur-driven wonder, Stephen Cole’s Broken Shoe Shiner. That is a pretty big expanse of styles right there located on a single restaurant’s cocktail menu! With that range, there is something for everyone to join in on the fun. Briefly, here’s how to participate:

  1. Find or create a recipe that somehow uses pineapple whether as a juice, syrup, infusion, or other, and then post the recipe, including a photo and your remarks, on your blog, tumblr, or website. If you lack one of those, feel free to post on this thread on eGullet’s Spirits and Cocktails forum.
  2. Include the MxMo logo in your post, plus links back to the Mixology Monday and BartendingNotes sites. Once the roundup post is put up, updating your post to include a link to that one as well would be appreciated.
  3. Submit a link one of three ways by midnight on June 23rd: (1) with a comment to the announcement post on BartendingNotes, (2) by a tweet @bartendingnotes (include hashtag #mxmo), or (3) with an email to ducktailsbh (at) gmail (dot) com with Mixology Monday in the subject.

That gives us all 2 full weeks to figure out how to use pineapple leaves as garnish and why that center core of the pineapple makes your tongue feel all rough and raw. Well, that is perhaps side work to the real task at hand, but 19th century style drinks from the Pineapple Julep to 21st century wacky creations (including your own) are all fair game! I am eagerly looking forward to what this herd of cats can conjure up!

MxMo LXXXV, May 19, 2014: Aw, Nuts!

After a rough few weeks including a dry spell for Mixology Monday “Temperance,” it’s time to get off the wagon and pour ourselves a stiff drink. But what sort of libation? Perhaps our host this month, Elana of the Stir and Strain blog, could give us some guidance.

This month’s theme slated for May 19th is a rich one for it is “Aw, Nuts!” No, not kitchen and bartop screw ups, but a whole lot of protein-loaded goodness. Please read Elana’s full announcement post, but here is a brief description:

Nuts? Yes! A few months back I tried, and was wowed by, a peanut-y take on an Old Fashioned at a bar here in L.A. They had infused peanuts in bourbon and with a touch of honey had made magic. Nuts of all sorts make it into cocktails now. Some black walnut bitters here, the sweet almond flavor of orgeat there… circus peanuts. Your challenge is to utilize nuts (and since we’re NOT adhering to the strict rules of what are nuts, peanuts and walnuts both count) in any way you see fit to create a cocktail. Infusions, bitters, almond tinctures are all game. Amaretto, homemade nocino, Frangelico too. Go nuts!

Want to go all Tiki with some orgeat? Get all 70s with some Frangelico and Amareto? Go deep and bitter with Nux Alpina? Or shake up something with a teaspoon or two of peanut butter? Nice. Briefly, here’s how to participate:

  • Find or create a recipe that somehow use a nutty ingredient, then post the recipe (both of the drink and the preserved item), 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. Elana made it easy by starting a thread there already!
  • Include the MxMo logo in your post, plus links back to the Mixology Monday and Stir and Strain sites. Once the roundup post is put up, updating your post to include a link to that one as well would be appreciated.
  • Let the Elana know about your post before midnight on Monday night, May 19th by posting a link to your post in the comment section on her announcement post, by tweeting @stirandstrain with the hashtag #mxmo, or by shooting her an email at elana(at)stirandstrain(dot)com with Mixology Monday as the subject.

That gives us all two full weeks to get those nut crackers in motion and sorting out whether that bottle on your shelf is Mrs. Butterworth’s syrup or an interesting nut cordial. I’m definitely curious to see what you guys can come up with. And if you fear anaphylactic shock from using nuts, circus peanuts or other symbolic gestures will work in a pinch!

MxMo LXXXIV, April 21, 2014: Temperance

March’s theme of “Preserves” came in like a fresh lion and out like a pickled lamb. Speaking of pickled, perhaps not everything should be pickled all the time, including your friend the liver. Wait, isn’t this Mixology Monday after all? Maybe introducing our host for MxMo this month, Scott of the Shake, Strain, & Sip blog, might help to clear things up.

This month’s theme slated for April 21st is one that will get that will get you thinking given the theme of “Temperance.” Please read Scott’s full announcement post with some back history on the “Noble Experiment” and soda shoppes, but here is a brief description:

While many of us today think of overly sweet and unimaginative uses of fruit juice combinations when we hear of nonalcoholic beverages, there is a growing resurgence and movement of creating real craft “mocktails” in cocktail bars around the world… As such, this month’s theme challenges you to create unique craft “mocktails” only limited by your imagination.  Perhaps you have an abundance of that homemade lavender syrup sitting in your fridge?  Maybe you’ve been thinking about creating a non-alcoholic version of your favorite cocktail.  Or maybe you just wanted an excuse to mix up an Angostura Phosphate you saw in Imbibe.  Oh yes, non-potable bitters are fair game here since they are legally classified as nonalcoholic in the states.  However, if the Teetotalist inside of you won’t allow it, you can go without them.  Cheers!

Have a soda recipe you’ve been reeling to try? Or a cool syrup that would satisfy all even without the booze kick? How about some frozen dairy or whipped up egg libation? Nice. Briefly, here’s how to participate:

  1. Find or create a recipe that somehow fits the definition of a Temperance drink (devoid of spirits, liqueurs, and potable bitters) and then post the recipe, including 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.
  2. Include the MxMo logo in your post, plus links back to the Mixology Monday and Shake, Strain, & Sip sites. Once the roundup post is put up, updating your post to include a link to that one as well would be appreciated.
  3. Submit a link to the announcement post on Shake, Strain, & Sip, or send an email to sjdiaz21 (at) gmail (dot) com with Mixology Monday in the subject. Do all this before midnight, Monday night the 21st of April.

That gives everyone about two weeks to start looking around. Perhaps dig up a PDF or reprint of Bertha E. Stockbridge’s seminal work, What to Drink: The Blue Book of Beverages; Recipes and Directions for Making and Serving Non-alcoholic Drinks for all Occasions, or look to the mocktail section of the Food & Wine: Cocktail book series for some recipes. Remember, there is nothing to mock about mocktails. There are times that many of us are the designated driver, on medication, knocked up, or taking a breather for one reason or another. Indeed, I can’t wait to see what your creativity or resourceful research will bring up! And I wouldn’t mind if one of you pays tribute to Shirley Temple or Roy Rogers while we’re at it…

MxMo LXXXIII, March 24, 2014: Preserves

February’s Mixology Monday had us focusing on citrus fruit and other things that were tart with MxMo: Sours. But what about when that fruit isn’t local or in season? Should you neglect those flavors or can you find a way to incorporate them into your drinks? Maybe introducing our host for MxMo this month, Craig of A World of Drinks blog, might help to elucidate matters.

This month’s theme slated for March 24th will get you looking in the basement at those old canning projects or in the back of the fridge for those stray bottles of syrups and shrubs for it is “Preserves.” Please read Craig’s full announcement post, but here is a brief description:

For this month’s challenge I would like to take us back to the humble beginnings of the cocktail bar, the days when bartenders didn’t have the luxury of daily deliveries of ingredients from around the world. In these times bartenders would have been uncertain when they would again have the privilege to work with special ingredients so would naturally try to make the most of them… Such methods of preservation such as syrups and preserves have been staple ingredients behind the bar ever since, while others such as shrubs and sherbets were relatively short lived. The aim of the challenge is to go back to the days of the preserve, pick an ingredient, seasonal or not and treat it as if you won’t be seeing it again for quite some time. Syrups, sorbets, jam, shrubs and the like are all fair game, anything that will preserve the integral character of your favourite ingredient.

Want to get all Smuckered out with some store bought jellies or jams? Or perhaps take some frozen or fresh fruit and make a syrup? Candied or dried produce — why not rehydrate and breath new life into it? Nice. Briefly, here’s how to participate:

  • Find or create a recipe that somehow use an ingredient which has undergone some form of preservation, then post the recipe (both of the drink and the preserved item), 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 A World of Drinks sites. Once the roundup post is put up, updating your post to include a link to that one as well would be appreciated.
  • Let the Craig know about your post before midnight on Monday night, March 24th by posting a link to your post in the comment section on his announcement post (preferable), by shooting him an email at umpleby(at)aworldofdrinks(dot)com with Mixology Monday as the subject.

That gives us all two weeks to start searching for preserved items or items to preserve and mix up a cocktail or two. Want to use pectins like a gum arabic-like smoothing agent for a rough drink? Go for it! Or perhaps a switchel or other Colonial era ingredient… I am definitely intrigued at the possibilities the MxMo community will conjure up!

MxMo LXXXII, February 17, 2014: Sours

January’s Mixology Monday taught us the beauty in simplicity with Highballs, two part drinks of spirit and mixer. These drinks are perfect for the low energy times when you just need to get things done. But for February, maybe we should find the energy for a three part drink (or more)? And with cold season upon us, how about some vitamin C from some fresh citrus? Perhaps I should explain by introducing our hosts for MxMo this month, Andrea of Ginhound blog.

This month’s theme slated for February 17th is one that will get that Boston or Cobbler Shaker a bit of a work out given the theme of “Sours.” Please read Andrea’s full announcement post, but here is a brief description:

Some of the most iconic cocktails are Sours… There is a reason for this: A perfectly balanced sour is a work of art. What has happened to the Margarita shows exactly what is at stake when mixes replace bartender skill. For this month’s MxMo I suggest that we test the sour to the limit: Are there citrus besides lemon, lime and grapefruit that works in a Sour? Is citrus the only possible souring ingredient? Could vinegar or other tart fruits or vegetables be used? Let’s also include the Daisies and the Fizzes – that widens the playing field with eggs and whatever makes you fizz to play with. Let’s play with the garnish – or just take Jerry Thomas’s advice from The Bon Vivant’s Companion: In mixing sours be careful and put the lemon skin in the glass.

Spirit, citrus, and sugar? Or perhaps swap out the sugar or sugar syrup for a fancy liqueur or flavored syrup? Definitely so many options given the citrus and sweeteners out there. Yuzu or Ugli Fruit? Whoa. A dank jaggery or a five-spiced syrup? Nice. Briefly, here’s how to participate:

  1. Find or create a recipe that somehow fits the definition of a Sour, Daisy, or Fizz, and then post the recipe, including 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.
  2. Include the MxMo logo in your post, plus links back to the Mixology Monday and Ginhound sites. Once the roundup post is put up, updating your post to include a link to that one as well would be appreciated.
  3. Submit a link to the announcement post on Ginhound, or send an email to andreadoria56 (at) gmail (dot) com with Mixology Monday in the subject. Do all this before midnight, Monday night the 17th of February.

That gives everyone about two weeks to start shopping in local ethnic markets to see what tart fruits lurk. Perhaps there are things other than citrus such as tamarind or even vinegar? And while you’re at it, look around for some cool spices or other flavorants for the syrup. I’m definitely quite curious to see the range of submissions for this one even if the subject seems so basic and narrow at first glance.