Saw this on Something for the Weekend this morning and it looked very good … especially over the Christmas vacation!
Ingredients:
- 2 tsp muscovado syrup
- 60ml/2¼fl oz extra viejo rum
- 15ml/½fl oz chestnut liqueur
- 2 dashes chocolate bitters
- ice cubes
- 1 x 7.5cm/3in sliver clementine peel
- twist lemon peel, to serve
Methods:
- Pour the muscovado syrup, rum, chestnut liqueur and chocolate bitters into a whisky tumbler, one after the other.
- Add the ice cubes and clementine peel and stir.
- To serve, hook the twist of lemon peel over the edge of the glass. Serve with roasted chestnuts.
Although today you can find plenty of sweet, fruity-flavored mixtures and infusions, we wanted to set out to do something different, something savory…something bacon. And we set out to do it right, to create a premium-quality vodka you’d enjoy drinking.
It is great to see more s
avory vodkas on the market, because many of the sweet & fruity vodkas on the market are sickly sweet … but, bacon? Well, according to their website, it will be the only vodka that you will ever want to make a Bloody Mary with (or their version, the Bakon Mary – recipe below the fold).
Then again, bacon is one of those things that can even rouse the carnivore out of many vegetarians! Today, foods regularly develop cults followings (aka those “super foods”) but the love of bacon has to be one of the original food cults. For example, look at the number of bacon-themed and bacon-centric websites that exist around the internet. Here is a short list:
Evidently, there has been a bacon craze sweeping the USA over the last few years (guess that I missed it here in the UK, where we have had similar crazes for local food and even a pig campaign called Save our Bacon!). But, back to bacon products … Read more »
- 75 ml Booker’s Bourbon
- 25 ml Sweet Vermouth
- 25 ml Dry Vermouth
- 2 dashes Angostura bitters
- 1 or 3 black cherries (marinated in maraschino liqueur for at least 2 days)
Fill a mixing glass 2/3rds full of ice and add the bourbon, vermouths, and bitters. Stir for 30 seconds, strain into chilled cocktail glass, and add the garnish.
(Based on a recipe published in Theme Oct 2008)
Okay, well last night, I was totally lost about finding a good drink that could be a St Cross Special for the bar. Then, I did some random surfing and searching (yeah, Google & Cocktail.com!!!) and found an interesting recipe that is simply but also looks like it would taste great! The recipe comes from Topeka, Kansas at a B&B there and was originally called Lady Godiva’s Nipples – sold in pairs.
Lady Godiva’s Nipples
1 part Godiva White Chocolate Liqueur
1 part Chambord, Black Raspberry Liqueur
Doesn’t that sound good? Plus, it would be close to the right colors for the St Cross – white & purple – especially if I can get it to layer, which the original creator tried but failed at.
Well, before I get too excited, I need to do two things:
1. Taste it.
2. See if I can get it to layer (but for this, I have an idea … chill the Godivas in the fridge to make it denser and this also has the effect of requiring no ice to chill the drink)
I will post more on my progress with this drink …
Okay, to be honest, the quest for a signature drink for the St Cross College Bar has me stumped. I need something that is purple and nice to drink. It could be a long drink or a short drink, but it needs to be purple and taste good. That leads me to Purple Jesus. It is a decent mixed drink and it fits the bill …
Purple Jesus
2 parts Vodka
1 part Ginger Ale
1 part Grape Juice
But, I have a couple of problems with this drink. First, we do not currently carry grape juice behind the bar. This is not a large problem, but since we have a problem trying to sale the juice that we currently carry, stocking another juice is not the best bet. Beyond that, I would like to have a drink that is either completely unique or at least exotic! So, I guess that the search will continue for another St Cross signature drink …
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