cocktail notes » rangpur

experiments: rangpur caipirinha, pear liqueur cocktail

tyler k — Tue, 29 Dec 2009 04:29:33 +0000

made some rangpur caipirinhas for a thing at my brothers house. i thought i would try swapping out some regular lime for the rangpurs. that was a mistake. lime pith is bitter and nasty. i should have just used the juice.

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jp asked for a light cocktail the other day. i put some pear liqueur, apple cider, and lime in a glass and that made her happy. here is a non-light adaptation, similar to previous pear liqueur experiments:

1 oz pear liqueur (J Pear, 60 proof)
3/4 oz cachaca
1/2 oz lime
1/2 oz apple cider

experiments: rangpur caipirinha; sazerac

tyler k — Mon, 27 Jul 2009 04:48:06 +0000

the owner of the rangpur lime tree said i could harvest to my heart’s content. i think i took down about three pounds today, there’s about 20 times as much left on the tree.

2 oz cachaca
half a rangpur lime, sliced
2 tsp sugar

muddle limes with sugar, add cachaca, shake with ice, double strain.

this is awesome. i would drink this all the time.

i also made a variant with a tiny bit of vanilla bean. i didn’t like it at first but now its growing on me. i’m thinking of maybe adding sichuan pepper, or dried red pepper, maybe as a rim.

re caipirinha, this post cracks me up. “it will not be needed again during the construction of this cocktail”, lolz. there is a decent chance we’ll be taking a trip up to eugene later this year, i am DEFINITELY gonna gay internet stalk jeffrey morgenthaler.

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another experiment with the classics, here is what i did with the sazerac (borrowing the rinse idea from scott beattie’s book):

2 oz rye
1 tsp sugar
3 dashes peychaud bitters
2 dashes ango
drizzle of sambuca

stir or shake all ingredients until the sugar is dissolved. stir with ice.

rinse the chilled glass with the sambuca and a little water, pour out excess. [note: ill try it without water next. or maybe will omit the sugar. or, just spring for a good bottle of absinthe] double strain the drink into the glass. garnish with lemon zest. very nice.

trip report: pizzaiolo; experiment: rangpur pegu; flashcards

tyler k — Sat, 18 Jul 2009 15:15:07 +0000

stopped by pizzaiolo after running some errands as i “just happened” to be in the area.

sfizio alla pesca – rum, lemon, peach, lemon verbena syrup
andina – pisco, lime, drambuie + something else i forgot to write down, maybe orange bitters

of note, cate used a half a peach per drink. that’s commitment!

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as per suggestion from cate, my first rangpur lime experiment was a pegu club. first the original: 2 oz gin, 3/4 lime, 3/4 triple sec, dash of orange bitters, dash of ango. i adjusted for my taste by adding more lime and a dash of agave. then with rangpur: 2 oz gin, 1 oz rangpur, 1/2 triple sec, 1/4 agave. this was really nice though maybe a little sweet. and i’m not yet sure if i like the funky rangpur rind.

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i’ve been working with flashcards a few minutes daily so as to memorize classic cocktail recipes. using ebbinghaus.

experiment: pineapple daiquiri, peach daiquiri; neighborhood fruit trees; pickles

tyler k — Mon, 22 Jun 2009 07:00:54 +0000

2 oz rum
1 oz red grapefruit
1/2 oz lime
version #3: 1″ x 1″ x 2″ very ripe pineapple core, cut into pieces
version #4: 1/8th of a small ripe peach
1 tsp sugar
short drizzle maraschino liqueur
4 drops grapefruit bitters

muddle fruit with sugar. combine remaining ingredients, shake without ice for 20 seconds, shake with ice for 20 seconds.

pineapple: works pretty well. i should have used the flesh instead of the core.
peach: also works pretty well, better than pineapple
grapefruit: red grapefruit is superior to the other shit i got

i also made the strawberry version again. what do you know, its the best of the lot.

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not sure (at all) but–i think there is a huge rangpur lime tree a block from my house! i might call four winds to confirm or deny. the leaves smell great, similar to the kaffir lime. do all fruit free leaves smell and taste good? are any of them toxic? the fruit is as sour as a lemon or lime. the peel is aromatic, maybe like a bergamot.

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shared some of my punt e mes with stuntman b, he loved it as i suspected he might. i also shared some vya which i don’t like nearly as well, though couldn’t tell you why. b could, though: “bread-n-butter pickles.”

yes. spot on. it is true, this top-shelf vermouth that the cocktail world is going nutzo over–is basically the brine from a jar of vlassic bread-n-butter pickles.

idea: scotch and soda; or, the chaser; or, deconstruction

tyler k — Wed, 03 Jun 2009 04:13:26 +0000

awhile ago i went to the zig zag cafe in seattle (where i had a corn n oil for the first time–goddamn, murray kills that drink) and ended up in conversation with a couple of catering chefs each with a taste for high-end scotch. i asked if they’d ever had any of murray’s cocktails (since that is what he’s known for) and they looked haughty and smug and said that mixing drinks is disrespectful to the distillers. they drank scotch straight or up, pure, the way the distillers intended for it to be tasted. i didn’t ask if they were raw food or sashimi chefs, or if they ate ketchup by the spoonful.

but pompous dildodery aside, dudes have a point. for example, as much as i love to mix with hendricks, i sometimes feel that doing so obscures many of the tasty subtleties that makes hendricks so special. but generally i’m not a fan of any straight spirit, much less scotch. so i have to take on faith the appeal of the unadulterated pour.

lately i’ve been considering the ‘deconstructed’ cocktail: base spirit in one glass, mixer in another. thinking: scotch with a chaser of lemonade. or lemon soda. or pineapple soda. or pineapple-rangpur-hibiscus soda dusted with shaved mui.

now who is the pompous dildo?!