My first mushroom based cocktail

Mushroom cocktail with mushroom juice in a bottle in the background

A while ago I made my first mushroom cocktail and it was delightful, I always meant to post it but its sat in my drafts for a long while.

I took the recipe from here, and made some changes to cater for my vegan partner.

Ingredients

  • 25ml Dried mushroom
  • 50ml Vodka
  • 25ml Lemon juice
  • 10ml Agave
  • Ice cubes

Method

Boil the Dried mushroom in water for about 45mins. Then pour into a container and put in the fridge to chill.

Later at the party, add 2 shots of vodka (50ml), 1 shot of the mushroom broth/juice (25ml – adjust for strength), 1 shot of lemon juice (25ml), 10ml Algave syrup to a cocktail shaker and add ice cubes. Then shake away.

Once you are done, filter the drink into a martini glass and enjoy!

Black coffee Jupiter vermouth

Black coffee Jupiter vermouth in a small container
Black coffee Jupiter vermouth

During a interesting time in Barcelona recently, me and my partner went to the University of Vermouth. A workshop about vermouth, where you get to learn about it, how its made, where it came from, taste a selection and even make your own. It was really good, as I hadn’t really thought much about Vermouth beyond sweet, dry and rosso (which is just added caramel), in cocktails I make or order.

Like cocktails there is a wealth of differences and unique tastes. (I will be looking out for Noilly Pratt Vermouth), although it was a interesting point of Vermouth as a lower alcohol alternative, especially when mixed with just ice cubes.

Anyway, we got to make our own Vermouth and I got to say, I really enjoyed this part and thought quite a bit about what I’d put into a Vodka or Gin Martini (if you don’t know, its generally 1 part Dry vermouth and 4-6 parts Gin or Vodka)

How to make the black coffee Jupiter vermouth

Making the Vermouth quite important.

So I made Black Coffee Jupiter Vermouth, which includes.

  • 10 droplets of Blueberry
  • 10 droplets of Strawberry
  • 20 droplets of Juniper
  • 5 droplets of Rosemary
  • 10 droplets of Coffee
  • 10 droplets of Chilli
  • 10 droplets of Cinnamon
  • 10 droplets of Black pepper
  • 10 droplets of Hyssop
  • 10 droplets of Black radish

I can’t explain the taste but its smooth and long lasting, I can’t wait for the next party to use the rest of what I have left. Although I may try making it at home? Yes its that good…

Summer in Manhattan cocktail

Summer in Manhattan
I have been drinking a cocktail I made during the pandemic lock down last year. Its my take on the classic Manhattan.

The general ingredient list is…

  • 50ml rye whiskey (bourbon)
  • 25ml sweet red vermouth
  • 2 dashes Angostura bitters
  • orange peel, to garnish (optional)
  • maraschino cherry, to garnish (optional)

However I made two changes…

  • 50ml rye whiskey (bourbon)
  • 25ml fireball cinnamon whisky
  • 3 dashes Angostura bitters
  • orange peel, to garnish (optional)
  • maraschino cherry, to garnish (optional)

The taste is obviously deeply cinnamon with a strong taste of bourbon and a small hint of orange. The name speaks for its self.

I did try making it the other way too, switching the rye for fireball but it was a little much cinnamon, but still a interesting taste.

Enjoy!

Cocktails to never order, if you can help it

espresso martini with style

I saw this in my feed, 5 Cocktails Bartenders Say They Would Never Order. I had a read and thought I’d add my spin to the list.

Bartenders avoid ordering certain drinks for a number of reasons, be it out of respect for busy staff caught in the middle of a rush or fear of being judged for wanting to drink something that might seem basic or uncool, among other reasons. Of course, many bartenders strive to offer a judgment-free environment to guests both inside and outside of the industry, but drink-shaming still happens, and self-consciousness can get the best of all of us once in a while. Regardless of the rationale, there are a select few cocktails that seasoned bar professionals unanimously steer clear of ordering

Generally the list in the article is…

  1. Ice cocktails
  2. Dirty vodka martini
  3. Anything with an offensive name
  4. Long Island Iced Tea
  5. Ramos Gin Fizz

I am very much in agreement about most of these. When I was behind the bar, I hated making Long Islands or Porn Star martini’s. So when ever I hear seeing them someone order one I can’t help but cringe. Especially the Long Island Ice Tea.

Long Island Ice Tea Jar

Of the many bartenders that Best Life interviewed about the topic of drinks they’d never order, a large number responded with one of history’s most notoriously boozy classics, the Long Island Iced Tea. It’s certainly possible to make a drinkable (and even good) Long Island Iced Tea riff—the traditional includes vodka, tequila, light rum, triple sec, gin, and a splash of cola—but you’d be hard-pressed to find a bartender who would voluntarily order one unless that were the case.

“It’s just a dumb drink that tastes pretty much only like cola, sour mix, and raw booze. It is somehow less than the sum of its parts,” says Dan Adams, a bartender in Florida. Fellow industry pro Cillian Wintula agrees: “I’ll never order a Long Island because there are so [many] tastier ways to get drunk.”

I agree, lots will disagree but sorry anything with vodka, dry gin, tequila and rum is just a total mess. Might as well add some Sambuca for added headache effect? Of all the cocktails, I never understood that one. I also found when left alone for a long while for it to taste very weird depending on how much cola you actually add.

Sour cocktails are great now you can get pre-made egg white. I remember having to make the sours with fresh eggs and thinking, this is a real pain in the backside, as I tried to separate the egg white from the egg yoke in the back of a busy bar. I always thought that place was full of it.

Old fashioned are great (one of my favorite) but I always ask if its a good time to make one in a busy bar. Nothing worst than making one while people scream at you that they just want a beer. Pick your moment.

Bartender

Remember the more of a pain in the backside your cocktail the less love the bartender will spend on it. This also goes for your attitude. Respect and a nice smile goes a long way.

The science and art of making cocktails?

https://www.flickr.com/photos/cubicgarden/31240457013/

Caught Wired’s piece about Shea Campbell setting his sights on mixology (cocktail making).

When Shea Campbell started creating his own drinks, he naturally relied on classic recipes. However, his background, both in engineering (he has a Masters in subsea engineering with specific interest in chemical erosion and interaction in Arctic sub-zero temperatures) and as a chef (you can taste his food from January at Noma, Copenhagen), helped him to think differently about how the bar industry approaches mixology.

I certainly think this is a good thing, because there is so much more than could be done with cocktails. Its a seriously under explored field and like  chocolate there is a category of artisan cocktails.

This is why I like to go new places and sample there changes to standard cocktails. Certainly can’t beat standing at a bar talking to a bartender who knows there stuff.

I’m still playing around now and then with my cocktail making kit, trying to make different takes on cosmopolitans. Been trying to make it with pomegranate juice (instead of cranberry) and raspberry liquor (instead of triple sec). Others include coffee sour, new chocolate & bourbon fashioned, etc. I won’t talk about the failed experiment adding triple sec to vodka martini! I have other experiments but I’ll save them for the new years eve party. The problem is I can do stuff which works for me but others, less so…

“My hope is that through education and interaction we can change the language of how we speak about drinks,” he says. “Rather than teaching classic recipes, it would be better to explain the effects of ingredients, so that alternate items can be chopped and changed. What we do right now is like teaching someone how to spell words without first giving them the knowledge to understand the alphabet.”

Now this would be great and very much needed. Almost a 101 for effects. All that knowledge is locked in the grey matter of bartenders up and down the world right now. Something closer to alchemy rather than chemistry.

 

Cocktails and Rollercoasters, how else to celebrate?

Google Cocktails

Its that time of year again when I celebrate surviving one extra year on earth, and for me its got to be rollercoasters and cocktails with friends.

So here is the schedule (which is weather dependant of course)

  • Sunday 7th April – I’m Gatecrashing Kate Reader’s Rollercoaster party at Thorpe Park, London. Something tells me we’re going to need to make use of this weatherproofing offer.
  • Wednesday 10th April – I’m consider I should do something simple like going out for a meal and bowling (yes they now have bowling in central Manchester), as I’m going to be out the rest of the weekend.
  • Friday 12th April – Its time for a Cocktail Masterclass at The all new Kahlua coffee house, can’t wait to make those Espresso Martinis (heck coffee and cocktails, it doesn’t get much better!). The guys behind the Kahlua coffee house seem to read my blog which is a little spooky and seem to have something special in store for me? What it is I have no idea but I’m sure its fun!
  • Saturday 13th April – I will be at the ORG North event but afterwards, its back to the fine cocktails all night, starting at the Alchemists and moving into Lola Cocktails later in the night.
  • Sunday 14th April – Its get up with a slight hangover, get on a train and head to Blackpool Pleasure Beach for even more Rollercoasters.
  • Monday 15th April – Sleep off most of the weekend… (smile, Zzzzz)

If your interested in joining the party at any of the points, you should know how to contact me already. Twitter might be the best way, as I will be using my extended life battery when ever possible.

To note at some point in May, we’ll be going to Alton Towers to finally experience the smiler! The plans was always to go but Alton Towers delayed the launch of the ride till May.

Decent cocktails or nothing please

Which cosmo came out of a packet?

The one on the left is out of a packet (just look at the nasty cloudy bog colour). The one on the right is fresh (see the pink and consistent transparency) plus note the froth on top and finally the lack of straws because cosmos are meant to be drunk from the glass not through the straw. Ideally if the orange peel is burned, there is a thin oily skin which is lovely to drink, just in-case you were in any doubt

This was going back a while ago… last year while I was down in South East London.

The Novotel Hotel Bar in Greenwich served me a Cosmopolitan while I was at the bar one night with mark boas, thornet, cyberdees and others… I was so shocked at how bad it was, I complained and got the manager to make me a fresh one. They said it comes out of a packet and that most customers don’t have a problem with it!

Me on the other hand, well I was bloody horrified and couldn’t believe they would serve up that much as a cosmopolitan. Worst still they were charging £6 for it! I was truly outraged…!

Once the manager made me a new one fresh, we talked about lighting the orange peel but he refused, so I did it myself. Anyway to prove the point about the packet cocktails, we lined them up on the side of the bar and took sips of each one.

They did give me the packet one for free but I still refused to drink it instead giving it to other Mozilla fest friends to taste and get there feelings about.

As you imagine the fresh one peed all over the one out of the packet, not a single person said the packet version was nicer or better, even the manager and the bar staff agreed.

The amount of times I’ve referred to this true story is the last few months is untrue. Its also the reason why I won’t put up with crappy drinks I don’t actually want to drink. I’d rather go thirsty or drink water…