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Archive for the ‘lime juice’ Category

According to a recent Zagat Survey article, “Bostonians are very aware of the nutritional and environmental impacts of the food they eat… 78% of surveyors like their food to be locally grown or raised..”  — Zagat is referring to your entree, but it follows that we Bostonian/Cantabrigians appreciate environmentally-friendly cocktails as well. With that we high-five Hungry Mother, who won the 2008 “Champions in Recycling” Award from waste management company, Save That Stuff. The award “recognizes clients and partners who consistently demonstrate outstanding recycling practices and innovative approaches to waste management. Hungry Mother… uses sustainable and local ingredients whenever possible. They are committed to recycling as much as they possibly can—recycling over 80% of their waste with us, including organics, bottles and cans, paper and cardboard!”

Even better?  Alon from Hungry Mother reinforces what we’ve read on SaveThatStuff.comrecycling is cheaper than trash pick-up.  From Day 1 HM has been recycling, composting, using non-toxic cleaning supplies, buying organic/sustainably raised produce and using straws and stirrers that are made of corn and are compostable.  HM, we’ll be in shortly to toast you with a No. 49. (See the full list of SaveThatStuff’s recyclers/composters!)

top_backyard_greenAnd finally, we googled the shit out of researched “spirit” + “sustainable” and asked bar managers around the city to name the organic/sustainable spirits on their bars.  To name a few:
GIN: Bluecoat Gin, Juniper Green Organic London Dry Gin

VODKA: 360 Vodka, Rain Organic Vodkas, Crop Organic Tomato Vodka, 888 Organic Vodka, Tru Organic Vodka, 360 Organic Vodka, Reyka Vodka (geothermal production facility), Square One Vodka, Orange V Vodka, Prairie Organic Vodka

ASSORTED: 4 Copas Tequila, Del Maguey Mezcal, Papagayo organic rums, Sparkling Brut (Gruet), VeeV Acai Spirit, Loft Organic Liqueurs, Speyside Single Malt Scotch Whiskey.

The Samurai
From H Ehrmann of Elixir, SF
2 oz. Square One Cucumber
1/2 oz. Sake
1/2 oz. lemongrass syrup*
Shake well with ice and strain into a chilled cocktail glass.
* Lemongrass Syrup – Trim the stalk at the bottom and just past the heart of the stalk (4-5 inches). Cut the heart lengthwise down the middle and with a mallet pound the lemongrass to break it up.  Boil lemongrass in one cup of water for 2-3 minutes then add one cup of sugar slowly, stirring constantly to dissolve.  Bring to a boil then simmer for 3-5 minutes until syrupy.  Remove from heat and cool completely.  Pour through a strainer into a storage bottle.  Refrigerate.

Lawn Mower
from Nicole Aloni of The Backyard Bartender
1 cup diced, ripe honeydew, cantaloupe or seedless watermelon
1 oz vanilla vodka
1/2 oz Cointreau
3/4 oz fresh lime juice
1 tbsp roughly chopped fresh mint
About 1/2 cup cold brut Champagne or dry sparking wine
Puree the melon and strain into a cocktail shaker filled with ice. Add vodka, Cointreau, lime juice and mint. Shake vigorously to infuse. Strain the mixture into chilled glass, top with champagne float.

Cin cin!

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by Pink Lady

Hanky Panky’s column in this week’s Dig advocates building your home bar on a cocktail by cocktail basis: each week, choose a favorite cocktail and purchase the items necessary to mix it at home. With this method, you will never be left wondering what you can mix with the items you have on hand while adding to your encyclopedic knowledge of cocktail recipes. Below are some recipes to help get you started, economically of course — who knows what will happen to the market next.

For gin, we recommended the Hearst. You’ll need all of these ingredients for many other cocktails, so its a great way to invest your money from the start.

HEARST
2 ounces London dry gin
1 ounce Italian vermouth
dash of orange bitters
dash of Angostura bitters

Stir and strain into a chilled cocktail glass. Garnish with lemon oil.

This Boston original gets a bottle of rye in your liquor cabinet, and fresh grenadine in your fridge. Where they both belong.

WARD EIGHT
2 ounces rye whisky
.75 ounce lemon juice
.75 ounce orange juice
1 teaspoon grenadine

Shake ingredients with cracked ice in a cocktail shaker; strain into a chilled cocktail glass and enjoy, or strain it over cracked ice in a highball & top off with seltzer. Refreshing! (This is David Wondrich’s Esquire version of the drink. There is much debate over whether the proper recipe for this drink: I invite you to try on your own and leave feedback!)

The Hibiscus cocktail is a great way to deal with some light rum and make sure you’ve got French vermouth in the cabinet, too.

HIBISCUS
From Trader Vic’s Bartender’s Guide, Revised.
Juice of 1/4 lemon
1 teaspoon French vermouth
1 teaspoon grenadine
1.5 oz light Puerto Rican Rum
Shake with ice cubes. Strain into a chilled cocktail glass.

This LUPEC Boston namesake will trick out your liquor cabinet with a few fun extra ingredients, and make tequila feel quite at home among the other bottles.

PINKY GONZALES
(As adapted from Trader Vic’s recipe by LUPEC Boston member, Pinky Gonzales in the Little Black Book of Cocktails.)
2.5 oz tequila blanco
.5 oz fresh lime juice
.5 os orange Curacao
.25 oz agave nectar
.25 oz orgeat syrup
2 cups crushed ice
1 sprig mint & .5 squeezed lime for garnish

Shake all ingredients and pour into a tiki mug or tall glass filled with crushed ice and the reserved 1/2 lime. Garnish with mint sprig & straw.

Oh, how your liquor cabinet grows!


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tarragone_p2Chartreuse is an enchanting liqueur if there ever was one. As we covered in this week’s Dig, the Chartreuse we drink today is based on a recipe for an “Elixir of Long Life” that was handed down to the Order of Carthusian monks in the 17th century. Reputed since their founding in 1084 as the Catholic Church’s strictest order, the monks “dedicate themselves entirely to the service of God and to spiritual life, in permanent silence.” Sales of chartreuse liqueur, which is most commonly found in green (its original form) and yellow, support the contemplative order.

Though the Carthusian monks were handed the manuscript for the “Elixir of Long Life” in 1605, it took over a century for them to decode it into something drinkable, the Elixir Vegetal de la Grande-Chartreuse which was first distilled in 1737. 130 different botanicals and plant extracts are used as ingredients, and the drink takes is signature color from the chlorophyll therein.frenchmusthavechartreuse-9-1-19041 The original stuff was a 71% alcohol, 147 proof, but recognizing the popularity of chartreuse as more than just a medicine, the monks created a more palatable 55% alcohol, 110 proof version which is what we know and love as green chartreuse today. In 1838 the Carthusians introduced the even milder, sweeter yellow chartreuse, which weighs in at 40% alcohol, 80 proof. A kinder, gentler version of the stuff and where you might want to start if you’re new to drinking/mixing with it. White chartreuse was also produced once upon a time (1860-1900), as was a special V.E.P. in the (1960s.)

The complexity of the recipe is part of what has kept it secret for centuries. When the Carthusians were expelled from the France (along with members of all other religious orders) the recipe was nearly lost. According to the lore, the monk entrusted with the original manuscript was arrested and jailed during this time. He managed to smuggle it out of prison to another Carthusian who was also on the lam, but the recipient could make no sense of the recipe. Befuddled by the complicated instructions and believing the Chartreuse Order shuttered forever, he sold the manuscript to a Grenoblois pharmacist named Monsieur Liotard, who also didn’t “get it”. 120291702He was unable to do anything with the recipe, and his heirs returned it to the Carthusian monks after his death in 1816.
Similarly, the French government was unable reproduce the stuff after they “nationalized” the chartreuse distillery in 1903 causing the monks to flee to Tarragona, Spain. The government’s, Chartreuse-branded product failed in the marketplace within a decade (see right.)

Who wouldn’t want to sip on a liqueur that’s…

1. Made by an order of contemplative monks in the French Alps?
2. Based on an ancient recipe for an Elixir of Long Life?
3. Such a highly guarded secret that only two monks are entrusted with the recipe, and never known to any one person at a time?
4. Made from 130 different herbs and botanicals, secretly processed and mixed?
5. Has its own color scheme named after it?
6. So deliciously complex that its behavior in cocktails can be a total surprise?

Mix up any one of these and you’ll know what we mean:

GYPSY
Adapted by Contessa from a recipe she originally sampled at Bourbon & Branch
2 oz Plymouth Gin
1 oz lime
3/4 oz yellow Chartreuse
3/4 oz St-Germain
Shake in a cocktail shaker, strain into a chilled cocktail glass.

CLOISTER
1.5 oz gin
.5 oz Yellow chartreuse
.5 oz fresh grapefruit juice
.25 oz lemon juice
.25 oz simple syrup
Shake in a cocktail shaker, strain into a chilled cocktail glass.

Cin-cin!

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