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Archive for the ‘Lime juice’ Category

We’ve been on a breakfast kick of late at my house- pain perdu with strawberry cream cheese, blueberry cornmeal pancakes, coconut lime bread – and naturally need cocktails to go along. While Bloody Marys (liquid salsa in my opinion) and Mimosas (just give me Champagne, please) are fine for some, I prefer drinks such as the Ramos Gin Fizz (RGF), the Brandy Milk Punch (BMP), or Red Rooster Punch. Living in New Orleans, we have plenty of access to and variety of drinks and morning is no exception. It was an adjustment for both my husband and me to get comfortable with the general acceptability here of “drinking before noon.”

Chris McMillian, currently at Bar Uncommon, makes a excellent Ramos Gin Fizz and can teach you about the history of the drink and its creator Henry Ramos as well. The RGF is not relegated to just the a.m. hours, but is particularly well suited for easing into the morning or for those recovering from the effects of the previous evening. Chris actually made me my first RGF the first time I visited him at his bar. I had just read about how Huey P. Long would speak about this great drink during his travels and even went so far to bring along his own bartender so he could have a correctly made RGF. It’s silky, creamy, and zippy. The gin is stealthily hidden, so if you consume too many you might end up needing a hangover cure for your hangover cure. You will definitely need the energy or a second person in reserve to shake this drink for a long time, but the effort is well worth it. Watch this video of Chris making the RGF from his days at the Ritz Carlton and then try it out for yourself. We prefer a modified version of the recipe from The Joy of Mixology: The Consummate Guide to the Bartender’s Craft by Gary Regan:

    Ramos_Gin_FizzRamos Gin Fizz, makes 2 cocktails

    2 oz gin
    1 oz cream
    1 raw egg white
    ½ oz simple syrup
    ½ oz fresh lime juice
    ½ oz fresh lemon juice
    ¼ oz orange-flower water
    couple of drops of pure vanilla extract

    Combine ingredients in shaker, add ice, shake vigorously, and strain into chilled, highball glass without ice. You will need to shake for well over a minute to get the correct texture.

My other drink that I have fallen in love is the Brandy Milk Punch. I had it for the first time visiting Commander’s Palace where we had Easter brunch. It’s simple to make, requires few ingredients compared to the RGF, and can be batched in large quantities if you’re having a large party or heading off to the parades. Chris McMillian has a video on this as well. While the video presents different proportions, I prefer the Commander’s version of the BMP as printed within the In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicks:

    Brandy Milk Punch

    2 oz brandy
    1 oz simple syrup
    ½ teaspoon pure vanilla extract
    1½ oz milk
    Freshly grated nutmeg

    Combine ingredients except for nutmeg in shaker, add ice, shake vigorously, and strain into rocks glass with ice. Grate a light dusting of the nutmeg on top.

Lastly, my mom unwittingly established a Thanksgiving day tradition for me by making a Red Rooster Punch many years ago. I believe she had seen it on one of Emeril Lagasse’s shows on the Food Network. The flavors represent fall and it can easily be batched up and enjoyed by a group with breakfast or throughout the morning and afternoon as the big meal is being prepared. I’ve changed it up over the years by freezing the vodka and really chilling the cranberry juice to serve it as a liquid drink with a minimal amount of “ice” crystals. Flavored vodkas (such as citrus, spice, pear, etc.) would also work well with this.
Red_Rooster

    Red Rooster Punch, makes about 8 cocktails

    1½ quarts cranberry juice, very chilled
    One 6 oz can frozen orange juice
    2 cups vodka, pulled straight from the freezer
    Cranberries and/or orange slice to garnish, optional

    Combine all ingredients in a pitcher, garnish with fruit, and serve immediately. Leftovers can be stored in the freezer.

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photo by Angel Franco/The New York Times (2005)

photo by Angel Franco/The New York Times (2005)

I was trying to trace back to the point in time when I really developed my appreciation and love for cocktails and mixed drinks. I think the turning point was April 2005 in NYC. It was my first trip up and right before we left I read the weekly Shaken and Stirred article in the Sunday Style section of the New York Times that happened to feature the spring drink trends for 2005. The concept of using fresh, seasonal ingredients caught my attention.

With article in tow, my husband and I visited Gramercy Tavern where I had the Belle du Jour that has permanently secured my love for lavender and gin. The drink was created by Barry Johnson and named after Catherine Deneuve, since he felt it reflected the feminine nature of the lavender simple syrup, gin, and lemon juice.

Once we came home, I experimented to recreate the Belle du Jour and came up with the following:

    Belle du Jour – Retour
    2 oz gin
    1 oz lemon juice
    ½ oz lavender simple syrup

    Combine ingredients in shaker, add ice, shake vigorously, and strain into chilled cocktail glass.

    Lavender Simple Syrup
    1¼ cups water
    ¾ cup granulated sugar
    1 oz fresh lavender leaves (preferably french), chopped

    Bring water to boil in a saucepan, add sugar, stir until sugar dissolves, and add lavender leaves. Remove from heat. Cool to room temperature and strain syrup into a bottle. Store in refrigerator for up to one month.

Blood_OrangeWe also stopped by Lure Fishbar where I had a delicious blood orange margarita and my husband had a basil-strawberry drink (can’t remember the base spirit). The margarita was made with fresh blood orange puree, tequila, and orange curacao and happens to be still/back on their menu. While not the recipe from Rainlove Lampariello (who created the cocktails for Lure at that time) I did find another version:

    Blue Smoke’s Blood Orange Margarita from Mix Shake Stir: Recipes from Danny Meyer’s Acclaimed New York City Restaurants
    2 oz blanco tequila
    1½ oz fresh lime juice
    ¾ oz orange liqueur (such as GranGala or Cointreau)
    ½ oz simple syrup
    ¾ oz blood orange purée
    1 lime wheel (optional)
    1 blood orange wheel (optional)

    Moisten the edge of a rocks glass using a wedge of lime. Sprinkle salt on a plate and dip the outside rim of the glass into the salt. Fill both the glass and a cocktail shaker with ice. Add the tequila, lime juice, orange liqueur, simple syrup, and purée to the shaker and shake vigorously. Strain into glass and garnish with orange and lime wheels.

    Blood Orange Puree
    4 blood oranges, peeled, segmented, and seeded
    1 tblsp simple syrup, or to taste
    1 tsp lemon juice

    In a blender, combine the orange segments, simple syrup, and lemon juice and purée until smooth. (Cover tightly and refrigerate for up to two days.)

So what was your first love and who was behind it?

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GrapefruitIt’s hot. So hot. With the sun blazing down and heat radiating off the surrounding pavement and buildings, I desperately seek out shade, air-conditioning and a cool drink. However, drinks that are too strong or sweet just aren’t appealing even if they’re cold. Citrus fruits, even though they’re technically winter produce, provide an ideal refreshment. As a kid if I was allowed to have a soda, I’d choose either Squirt, Mellow Yellow, and to a lesser degree Fresca. Now I thankfully graduated to versions without all the processed ingredients and sugars and can indulge with drinks having a bit more complexity. The Paloma embodies the tart/sweet/salty flavors of a great summer drink.

Back in April, Julio Bermejo was in town giving a seminar at the Museum of the American Cocktail on his favorite subject, tequila. One of the drinks presented and served was the Paloma, but this one was different from the standard variety that you pick-up in Mexico or as represented in the many recipes online (such as the Cazadores Paloma demonstrated in this hilarious, campy video).

Rather than use grapefruit soda, such as Jarritos, Julio used fresh grapefruit juice carbonated with a seltzer bottle. Muy bueno! This simple drink forced my husband and me to purchase a Sodastream Pure Home Soda Maker (Charcoal/Stainless) so we could do this at home.

    Dr. Kern’s Paloma by Julio Bermejo
    2 oz 100% agave tequila (Ocho Resposado)
    4 oz fresh, force-carbonated ruby red grapefruit juice
    Pinch of salt

    In a boston shaker filled with ice, pour tequila, add carbonated ruby red grapefruit juice, and shake. Strain into glass and add pinch of salt.

For some additional variations to the Paloma, I have found these others:

    Paloma, Mi Amante by Paul Clarke
    2 oz Tequila por Mi Amante
    ½ a lime
    Pinch of coarse salt
    Grapefruit soda

    Add ingredients to an ice-filled Collins glass; top with grapefruit soda (Jarritos, Squirt, or if you just can’t find any, try Sprite with a healthy squeeze of fresh grapefruit).

I’m fortunate to have a batch of Tequila por Mi Amante sitting in the frig that I made a while back when Louisiana strawberries were in season. Using this strawberry-infused tequila is a nice twist to the standard Paloma.

    Paloma Pura Cocktail from Kitchen Caravan
    2 grapefruits, halved
    1 lime, halved
    1 tablespoon sugar
    2 oz tequila
    soda water
    2 fresh basil leaves

    Squeeze the juice of the grapefruit and lime into a bowl; it should equal about 1 cup. Add the sugar and stir until dissolved. Prepare two cocktail glasses with ice. Divide the juice between the glasses and pour 1 oz of tequila into each. Top off with a little bit of soda water. If using basil, tear up the leaves and add to the glass. Serves 2.

If you can no longer get your hands on any good grapefruit, the traditional preparation remains, but there are better alternatives to the grapefruit soda such as Izze’s or Hansen’s. In addition, I created another version since I had some extra rose sparkling wine and named it to fit along with its parentage (“paloma” means dove) and the pink hue from both the juice and the sparkling wine:

Paloma_Rose Colombe de Rose
1 oz fresh, ruby red grapefruit juice
¾ oz reposado tequila
Domaine Carneros Brut Rosé
Pinch of pink finishing salt

Strain the grapefruit juice into a champagne glass, add tequila and top off the glass with the Rosé. Sprinkle the salt into the glass.

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