The Stalker

Another fresh month and another new MxMo is upon us, this time from the gracious Ed over at Wordsmithing Pantagruel...

With the warm days of summer now fading off into the distance in our rear view mirrors, let's pay one last tribute to the greens of summer before the frosts come and our outdoor herb gardens give up the ghost for the winter. For our theme for this month, I have chosen: (it's not easy) "Bein' Green." (Perchance due in no small part to my predilection for Green Chartreuse.) I'm giving you a wide berth on this one, anything using a green ingredient is fair play. There's not only the aforementioned Chartreuse; how about Absinthe Verte, aka the green fairy. Or Midori, that stuff is pretty damn green. Crème de menthe? Why not? Douglas Fir eau de vie? Bring it! Apple schnapps? Uh...well...it is green. I suppose if you want to try to convince me it makes something good you can have at it. But it doesn't have to be the liquor. Limes are green. So is green tea. Don't forget the herb garden: mint, basil, cilantro, you name it - all fair game. There's also the veritable cornucopia from the farmers market: green apples, grapes, peppers, olives, celery, cucumbers...you get the idea. Like I said, wide berth. Base, mixer, and or garnish; if it's green it's good. Surprise me. Use at least one, but the more the merrier.

All Else Equal

I know that I speak for many who thank Paul Clarke for his years of thoughtful contribution and insight thru the portal of Mixology Monday, while also welcoming the well-traveled imbiber Frederick as its new host.  Thankfully, he wasted no time in getting MxMo back in gear by offering up this month's theme, 'Equal Parts', as described...

For this month, I have chosen the theme of equal part cocktails -- those simple drinks where only one jigger is needed despite how many ingredients are added. These recipes have gained a lot of popularity as classics like the Negroni and Last Word have resurfaced, and variations of these equal part wonders have become abundant. Besides these three and four equal parts recipes, I have had delightful two, five, and six part drinks, and I have definitely spotted seven and more part Pousse-cafés in the literature.

XXQC - Daiquiri

Ask the average person to envision/describe a Daiquiri and very good odds can be placed on the answer lying within the realm of a sweet, fruity, slushy drink served in a long stemmed, flared-lip glass with a straw and some type of fruit wedge garnish.  It is, in a word...sad...for the original composition of the Daiquiri could be nothing further from that which gushes from the constantly spinning ice machines filled with syrup/sour mix, and cheap booze.  Simple, crisp, and clean, the perfect balance of rum, fresh lime, and sugar (ex the slushy ice) makes the Daiquiri a cocktail that many should re-consider, or rather introduce themselves to altogether...another of the XXQC.  

'We want....a shrub(bery)!'

Ahh shrubs.  They can do one of two things:

1)  Help provide a sense of structure and/or define barriers within landscapes

2)  Elevate some cocktails to the next level

I shall focus on the latter and leave the leafy, decorative variety to the Knights who say 'Ni!!'

Hummin' along

As we quickly approach the summer months here in Chicago, it is perhaps with no better timing that the hum Spirits Company announced a contest in search of a signature cocktail for the season...

hum (no caps here) is a 70 proof spirit produced by cold tea maceration of four very distinct botanicals - hibiscus, ginger, cardamom, and kaffir lime - in pot still, cane sugar rhum.  Founded and developed by Chicago mixologist Adam Seger (formerly of Nacional 27, Tru, and The French Laundry), hum is reminiscent of Italian-style amari, possessing a slightly bitter, yet sweet profile with tons of depth and herbaceous complexity. 

XXQC - Sidecar

In reference to cocktails, sours are generally comprised of a rough ratio of 2:1:1, spirit:sweet:sour, with some subtle variation.  The existence and possibilities of combinations when considering such proportions and ingredients are simply endless.  From the most basic whiskey (whiskey, simple syrup, lemon) and pisco (pisco, simple syrup, lime) sours, to derivations such as the Caipirinha (cachaça, simple syrup, lime), Margarita (tequila, Cointreau, simple syrup, lime), and Daiquiri (rum, simple syrup, lime), or even further removed modifications with the addition of soda such as the Tom Collins (gin, simple syrup, lemon, soda) and Mojito (rum, simple syrup, lime, soda) to only name a handful.  And while the existence of such sours dates back to the mid 1800s, perhaps one of the most popular to have arisen since the times of Prohibition is the Sidecar...yet another of the XXQC.

Bacon, Bacon, Bacon...BACON!!!

While there has certainly been a fair amount of talk over the last few years about bacon and its related products...some for good reason (artisanal/gourmet bacon and pork products, ie. Nueske's)...some questionable (Bakon vodka)...and others definitely not so much (Jones Bacon Soda)...the cocktail has been one particular focal point.  Those in the bar and at home have taken to creating tipples full of fatty goodness, often with varying ranges of success, at least in my experience.  It therefore comes as no surprise that with the fast approaching Baconfest Chicago, a bacon cocktail contest sponsored by the Chicago Reader has surfaced for enthusiasts to showcase their stuff, as written by the Reader's lead restaurant critic Mike Sula....