Posts Tagged ‘mixology’

At Home with Jenn : Homemade Syrups

Tuesday, February 23rd, 2010

Jenn Sharon

The art of mixology to me is about three things:

1) Creativity. The creative process in cocktail making is key. You’ve got to be willing to try a few bad experimental drinks before you land on a great one. Start with a foundation spirit (let’s say gin), and build from there. Ask questions of your perfect cocktailРwhat flavors to YOU think compliment gin? What flavors do YOU like in general? Do you want gin to be the pronounced flavor in your drink? If not, what do you want the pronounced flavor to be?

2) Ingredients. These can include juices, bitters, fruits, syrups and even spices, but of course your main ingredient in the cocktail is alcohol. Having several different ingredients on hand makes experimenting with cocktails fun.

3) Accuracy. A heavy hand may be awesome at a house party, but it can ruin a drink. I’m not saying your drink must be to the exact milliliter of the recipe, just to be mindful of your measurements.

Today I‚Äôm going to talk about ingredients. Well, one kind of ingredient‚Äîsyrups. It is pretty often when I‚Äôm writing for Art in Bars that I‚Äôll want to include a syrup I‚Äôve made but then I have to tell myself ‚ÄúJenn, you are the only person that has a ginger pineapple syrup, so you can not put it in the recipe.‚Äù So, I am going to teach you readers how to make simple flavored syrup. (more…)

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At home with Jenn – Fake-Out!

Tuesday, February 16th, 2010

Jenn Sharon

Brrrrr!! Winter is here for real. Snow is on the ground, coats and boots are by the front door and winter’s icy hold has turned our thoughts to the playful blooming days of spring.

Oh and of course our cocktails are hot! Spiked hot chocolates and rum covered teas dominate our winter palettes.

But what if the heat in your apartment is on, and you are settled in for the night or maybe you just don’t feel like a warmed libation? Just take everything you were going to put in your hot drink and make it classic and cool. For instance the Fake-Out!:

You’ll need—apple juice, cloves, lemon juice, powdered cinnamon, whiskey, brandy, allspice and honey.

The Fakeout

The Fakeout

In a cocktail shaker add:

2oz brandy
1oz whiskey
3oz apple juice
Splash of lemon juice
_ ounce honey
3 or 4 whole cloves
1 or 2 crushed allspice
Pinch of powdered cinnamon

Shake it up and pour it out. All the tasty qualities you’d find in a warmed apple cider, without the heat. The brandy is spicy itself so that helps to bring out the other spices, and the lemon juice and honey help to meld all of the different tastes together.

I think you’ll find this drink to be a delicious manipulation on the traditional drink. Plus your tea kettle will get a night off! Garnish with a cinnamon rim or a slice of apple. Stay bubbly Philadelphia!

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Opportunities

Wednesday, February 3rd, 2010

ASCB '10

ASCB '10

Couple of quick opportunities for artists, curators, mixologists, and those of you who self-identify as all of the above:

Art Star is accepting applications for their 7th annual Art Star Craft Bazaar. The rules say that up to two artists may share a booth, but collectives are allowed to apply as a group. It would be awesome to see some collectives and more art-orientated artists showing works at the popular event which always gets lots of press and foot traffic. To apply, go here.

Pterodactyl

Pterodactyl

Have a fabulous idea for a show but no place to exhibit it? Pterodactyl has an open call to curators right now. Information on their website. You need to have a solid concept, an idea of what artists might go in the show, as well as images of artists work. They also accept ongoing artists submissions.

In booze news, Art in the Age is looking for ROOT recipes yet again. Got a nummy one? Make a quick video of yourself and post it to their blog. Press release here. As always with ROOT, you could win more ROOT.

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At Home with Jenn – The Bubble Factory

Wednesday, January 13th, 2010

Ever since I saw Three Olives “Bubble” flavored vodka I have been obsessed! I needed to try it, even though I was pretty sure I already knew what it was going to be. It is packaged in a frosted bottle with pink top and pink circles in the back, so I figured it would taste like bubble gum. But why; why was there a need to create bubble gum flavored vodka? I see from the branding they are marketing to young women (perhaps that’s why it caught my eye) but do young women really like that taste of bubble gum? Enough to commit it to alcohol? One slightly clever choice by Three Olives is in the actual name; Bubble, not Bubble Gum, giving the impression that the flavor might be more sophisticated. I’m thinking if you put bubble gum on the label people won’t buy it. Anyway, I bought it. It’s a novelty and I know that.

So what do you do with a novelty alcohol? A cocktail that’s doomed from the beginning? I was having a little trouble getting started, and I was making drinks that were kind of gross. Nothing blended with this Bubble vodka, so I checked out the Three Olives website for ideas. I knew from the “suggestions” on the webpage that Three Olives never had any intention or forethought for what a Bubble cocktail was going to be. They had two drinks listed: one was to mix it with Red Bull and the other was to mix it with Sprite. Shenanigans, Three Olives! I’m calling shenanigans — those are not cocktails! Anyway, after several failed attempts at creating a drinkable drink using Bubble vodka, this is what I’ve made—The Bubble Factory

The ingredients - if you dare

The ingredients - if you dare

In a cocktail shaker combine:

2oz Three Olives Bubble vodka
2oz amaretto
1oz crème de cacao
Splash sweet vermouth*
1oz lemon juice
Teaspoon of sugar or simple syrup

Shake well, then add to serving glass and finally top off with Champagne or Sparkling wine. The amaretto and sweet vermouth give this drink gives this tipple a dark amber color.

But I have to be honest with you, I wouldn‚Äôt even bother making this drink (an ‘At Home With Jenn’ first) or ever buying Three Olives Bubble vodka. The cuteness factor ends as soon as you open the package. However, if you already have a bottle you need to get ride of, and want to make slightly palatable,¬† try this recipe out.

*it has been suggested to me that this drink may not need the sweet vermouth. I thought it sealed the flavors together a little more, but please feel free to play around.

Jenn Sharon

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At Home with Jenn – The Mariner

Friday, January 8th, 2010

Sweet drinks are everywhere Рpineapple this and appletini that Рyou can pretty much guarantee that by splashing some fruit juice or sweetened mix into your plain alcohol you’re on your way to a decent cocktail. But what’s up with the savory mixtures; cocktails that include vegetables, spices, peppers, or juices from the sea? There just aren’t enough of them in my opinion. Here is a wonderfully zesty alkaline revelation on a dirty martini, The Mariner.

You’ll need: gin or vodka (I suggest gin), dry vermouth, pepper vodka, clam juice, olive juice, 4 whole peppercorn, Tabasco; chipotle if you have it, Worcestershire sauce, lemon juice and sugar

The Mariner

The Mariner

In your cocktail shaker filled with ice add:

4 oz gin
Dash dry vermouth
1/2 oz pepper vodka
1 oz clam juice
1 oz olive juice
4 freshly crushed peppercorns
2 dashes Tabasco (or Chipotle)
2 dashes Worcestershire
Splash lemon juice
Half a pinch of sugar
Shake for 30 seconds, pour into martini glass, garnish with olive.

Do you see what I did here? I pretty much combined a traditional dirty martini recipe and a Bloody Mary recipe (without the tomato) to create a savory spin on a mixed drink. Play around with this recipe! Maybe you’ll like more clam juice, or use white or pink peppercorn instead of black peppercorn. This is the kind of drink you can make to truly customize to your taste. Spicy vs. salty. Tangy vs. boozy, and so on. Happy mixing!

Jenn Sharon

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At Home with Jenn – The Lit Candle

Monday, December 7th, 2009
The Lit Candle - a winter warmer

The Lit Candle - a winter warmer

It‚Äôs almost winter. Winter is truly a magical time; it somehow makes people forget about the whole icy quarter. Every year we get sucked in to shininess and sparkles of the beginning of the season, with its promise of presents and parties. People gather together to eat large meals and drink creamy cocktails, all the while forgetting the second gelid slice of winter — the post January portion; complete with dirty city snow, super short days, and weeks at a time with bone chilling temperatures that no amount of layers can stop. This year, I‚Äôm going to start praying for spring now. Until then, I‚Äôve created a warmed libation that will melt your frigid heart after you‚Äôve fallen in the snow. It‚Äôs a buttery rum toddy, and take note that the almond extract brings all the spices together, smoothing them to create a decadent winter cocktail.

What you’ll need for “The Lit Candle”
Rum, Brandy, Triple sec, Butterscotch schnapps, Apple cider, orange juice, cinnamon stick, orange slice, clove, butter and almond extract.

In a saucepan warm:
4 cups of Apple cider
1 cup of Orange juice
Cinnamon stick
Orange slice
3-4 cloves (more or less to your taste)
1 teaspoon butter

Combine ingredients and simmer on low to medium low in the saucepan for 10 minutes. Stir gently. Do not boil. After the ten minutes add:

4oz rum
4oz brandy
2oz butterscotch schnapps
1oz triple sec
5-6 drops of almond extract

Continue to simmer and stir for about 2 more minutes. This ensures all the flavors combine. Pour into glasses and enjoy! Place an orange slice on the side or drop an entire cinnamon stick into the glass. This recipe serves 4.

Stay bubbly Philadelphia!!

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At Home with Jenn РBee’s Knees (from outer space!)

Wednesday, November 25th, 2009

It has been a very warm autumn, wouldn’t you agree readers? I remember other years already being in a coat during Thanksgiving time. Not this year I guess. It was so warm in fact the other day I felt completely satisfied making a very citrusy summer-like drink to start the evening off right. On this day I choose a prohibition-era concoction: Bee’s Knees. This original cocktail contains three of my favorite ingredients: gin, honey and lemon juice. But there is just too much opportunity to jazz up this cocktail. And I did just that. Initially I thought that my modern twist would be too sweet for this drink, but I quickly learned (and you will too) that the apparent sweeteners in this cocktail can’t do much to escape the sour grasp of the lemon juice.

The Bee's Knees

The Bee's Knees

Things you will need for the Bee’s knees (from outer space!) are as follows— Gin, honey, lemon juice, cloves, ginger, triple sec, orange juice, orange bitters, and brown sugar.

In a cocktail shaker muddle approximately 3 ounces of grated ginger, add one or two cloves and ice.

Add:
2 oz gin
_ oz triple sec
2 oz lemon juice
1 oz orange juice
_ oz honey or honey syrup
Dash of orange bitters
Sprinkle brown sugar

Shake well for at least 10 seconds to make sure you’ve dissolved the honey into the drink. Pour into the glass, and enjoy! Some things you can do to jazz this drink up even furtherРdrizzle honey around the inside of the glass and pour this drink on top. Or you can add some club soda or seltzer water to make your drink a spritzer! Any way you choose to appreciate this current contortion on a classic cocktail, I think you’ll love it!

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At Home with Jenn – The Candy Bar Car Bomb

Thursday, November 12th, 2009

Candy Bar Car Bomb

Candy Bar Car Bomb

[Editor's note: Jenn, who focuses primarily on the drinking aspect of Art in Bars, has begun a new column "At Home With Jenn" about her ongoing at-home alcohol quest. Featured will be recipes to elevate your mixology, reviews of interesting bottles at the liquor store, and writings about her own process developing infused spirits. More information about her infusions, including how you can sample them, is available on her facebook page. ]

Even though my house is not technically or legally a bar, I do quite a bit of experimenting with drinks there. I am finding out that I am becoming a bit of an alcohol dork, whether it be making my own liqueurs or studying bartending books from the 1930’s. In fact, one of my goals in life is to build a full bar with every kind of spirit within reach. Until then I’ll work with what I’ve got. So today I have a very simple cocktail recipe; something I’m calling The Candy bar Car bomb. From the name I’m sure you readers know what’s about to go down.

You’ll need:
A bottle of Lancaster Brewing Company’s Milk Stout
2 oz of Crème de Cacao
Pint glass and shot glass

Pour the Milk Stout into the pint glass, and the Crème de Cacao into the shot glass. Drop the whole shot glass into the beer and chug!! When you are finished you begin to realize, you’ve just had one of the most delicious drinks maybe ever! With a 5.3% ABV in the Lancaster Milk Stout and a 17% ABV in Crème de Cacao this tasty treat packs a punch. So line up a few Candy bar Car bomb’s, and stay bubbly Philadelphia!

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