MxMo 32: Guilty Pleasures

TV and movies must be trying to tell me something . This is the second consecutive post where something I drink is linked with a film or show. Much like Mad Men (which I referenced in my previous post), the movie The Big Lebowski has an alcoholic component- specifically, one drink: The White Russian.

Now I’m sure you’re thinking, “But Dr. B., White Russians are made with vodka, and don’t booze nerds universally loathe vodka??”

Normally I would respond with an unequivocal “yes”, but something tells me this month’s theme will have more than one self-professed drink snob sheepishly admitting that vodka does periodically cross his or her lips. Busted!

Briefly back to The Big Lebowski: I’ve discovered in the course of entirely unscientific testing that The Big Lebowski falls in the category of things people either love irrationally or despise (another parallel with Mad Men, by the way). Actually, now that I think about it, this applies to the entire Coen Brothers’ body of work. (The Bamboo Babe and I have had epic arguments over the merits of Barton Fink, for example).

But concerning the White Russian, I’d wager that Lebowski did more to increase the profile of the White Russian than anything in recent memory (my memory, anyway). I don’t think there was any formal product-placement shenanigans at work in the film, but regardless, the folks who make Kahlua owe the Coens big-time. Vodka companies should probably thank them too, but they’re likely too busy figuring out new wacky marketing schemes to steal the spotlight from Dan Aykroyd’s “filtered-through-diamonds-and packaged-in-a-skull-shaped-bottle” product.

On the guilty pleasure angle, I honestly don’t remember the first time I had one. I may not have immediately liked it, but something kept it on my radar. Maybe it was the ease of assembly. Perhaps the accessible ingredients. Maybe it’s just that it doesn’t taste half bad if you make it right. Personally, I find this recipe to my liking:


White Russian

2 oz. vodka
1 oz. Kahlua
cream (or half & half, or whatever similar dairy product you find palatable)

In an old-fashioned glass filled with ice cubes, add vodka, Kahlua and cream to fill. Stir if you feel like it.


I should point out that I already take a decent ration of abuse from some of my colleagues for confessing that I occasionally drink vodka. Obviously, this post won’t help. But I can withstand whatever they level at me.

As long as they don’t take my rug.



UPDATE- I was just alerted to the fact that Vidiot over at Cocktailians proves that great minds drink alike.

UPDATE Part 2: The Revenge- The roundup has arrived, so go swing by Two at the Most and witness the collective shame. You're soaking in it!

Identity Crisis

I’ve noticed a fine tradition among many boozebloggers is to try a recipe and then tinker with it to suit their personal taste. I’ve done this occasionally, but more often than not, I tend to be happy with the initial results yielded by most recipes. I take this to mean one of two things:

1) I’m fairly lucky when selecting a particular recipe
2) I’ve got pretty low standards

Regardless, when I was looking for a high-octane drink to try out for this month’s MxMo (kindly hosted by Rick over at Kaiser Penguin), I figured I wouldn’t have too much difficulty finding something tasty and interesting. I scrounged up a candidate in Alex Barker’s 1001 Cocktails, and here’s the recipe exactly as it appears in the book:

Indian Summer

1 measure vodka
2 measures Kahlua
1 measure gin
2 measures pineapple
ice
tonic water

1) Shake the first four ingredients well over ice until frosted.
2) Strain into a medium cocktail glass or wine glass and top up with tonic water to taste.

(I took “measure” to mean “ounce” in order to satisfy the minimum alcohol content requirement)

The tinkering began immediately. I felt that instead of straining it into a cocktail/wine glass, this drink needed to be served over crushed ice in a double-rocks glass (if for no other reason than a double-rocks would be able to hold more). Other than that, I prepared it as indicated.

It was, well, okay. Tasty? Sort of. Interesting? Not terribly. The Kahlua and pineapple completely dominated. It was also too sweet for my liking, so I wanted to get some tartness happening. I knocked a half-ounce off the Kahlua & pineapple juice, upped the gin to 1 1/2 ounces and added ¾ ounce of lime juice, resulting in this:

Something Like The Indian Summer

1 oz. vodka
1 1/2 Kahlua
1 1/2 oz. gin
1 1/2 oz. unsweetened pineapple juice
¾ oz. lime juice
tonic water

Again, I shook everything and poured it over crushed ice in a double-rocks glass, topping with tonic water. This time around the balance was better, but it still tasted primarily of Kahlua & pineapple. An improvement, but it still wasn’t doing much for me overall.

Here’s where I kinda went off the rails and realized my obsessive fiddling would be taking this drink somewhere it never intended to be. First, the tonic water seemed unnecessary- it really didn’t add anything, and it just seemed to thin the flavors, so I left that out. Second, I scaled the Kahlua back another half-ounce. Third, I eliminated the vodka and substituted one ounce of rum.

The rum I chose was Brugal anejo. I’ve had a bottle for while now, and I have yet to use it in something where I’ve liked it much. To me, it has a bit of a harsh bite that I have a tough time getting past…but bite was exactly what this drink was lacking. I also threw in a couple dashes of Angostura bitters to pull things together.

So now I had this:

Something That Really Isn’t The Indian Summer Anymore

1 ½ oz. gin
1 oz. rum (Brugal anejo)
1 oz. Kahlua
1 ½ oz unsweetened pineapple juice
¾ oz. lime juice
2 hearty dashes of Angostura bitters

I shook it all and once more used the trusty double-rocks/crushed ice combo. And I actually didn’t think it turned out too bad. The rum and bitters give it some decent spice, and the ingredients seem to level out much better. It’s got some depth, and I like it.

Keen-eyed readers will of course notice this haphazard concoction is seriously verging on tiki territory (if it isn’t already there). For all I know, there may be actually be a tiki-style drink that uses this exact combination of ingredients- I’ll have to check that out sometime. Either way, I don’t think I’m quite done fiddling yet. Perhaps a few drops of mint bitters might be in order…

Mixology Monday: Orange

Blue Monday Cocktail

1 1/2 oz. Vodka
3/4 oz. Triple Sec
1 Dash Blue Food Coloring

Baby Bamboo* arrived last Wednesday.

Back in February when I started this blog, I wondered if the Bamboo Babe** being pregnant would affect the frequency and quality of my posts. The answer was yes. In retrospect, starting a booze blog when your wife is expecting is probably not the wisest move considering that most of your free time is spent shopping for baby stuff, going to classes, visiting doctors and renovating half your house. Plus, there's the whole "driving to the hospital at a moment's notice" thing.

It also really affects your ability to participate in MxMo when your baby shows up 5 days before the deadline. When I checked the calendar I realized I probably wasn’t going to be feeling Springtime fresh by the time Monday rolled around.

However, I like to give things the ol’ college try. Mixology Monday beckons, and I must heed it’s call.

But don’t assume the demands of new fatherhood didn’t take their toll. Through blurry, sleep-deprived eyes, I re-checked this month’s theme, and my convoluted thought process went something like this:

“Okay, I need a recipe that doesn’t have too many ingredients…and simple preparation…and I can’t get carried away with the artwork either…Let’s see…MxMo takes place on Monday…and hey, the MxMo icon has blue in it…and oh, here’s a drink called the Blue Monday…and it calls for Triple Sec…which meets the orange criteria…and I think I’ve got some decent vodka lying around…and the recipe comes from this old Mr. Boston book my father gave me…and I‘m a father now…so there‘s like, some sort of cosmic parallel happening here…”

You see, in addition to the specified ingredient (orange) I was working with a secret ingredient (lack of sleep).

Having spent Wednesday morning through Saturday afternoon at the hospital, I realized anything I submitted this month was destined to be quick and dirty. There would be no last-minute runs to the liquor store or elaborate rituals involving garnishes. Cars and cutlery were not my allies at the moment.

So what about the drink? Well, it tastes like vodka and triple sec. More accurately, it tastes like really strong triple sec. As I’m sure you’ve figured out by now, this isn’t a recipe that’s going to bowl you over with depth or complexity. But I’ve certainly had worse drinks, and if you like vodka and/or triple sec, you’ll probably like it.

And did I mention it’s a really pretty blue color…and the MxMo icon has blue in it…and zzzzzzzzzzzz…



*Credit goes to Natalie at The Liquid Muse for coming up with the name “Baby Bamboo.”

** I came up with this one. I like consistency.

Czarina

Czarina

1 oz. vodka
1/2 oz. apricot brandy
1/2 oz. dry vermouth
1 dash bitters

Stir (if you like a silkier texture) or shake all ingredients with ice and strain into chilled cocktail glass.

I pulled the Czarina from Stuart Walton's The Ultimate Book of Cocktails. After trying it (and liking it), I did a little digging online and found a variant recipe listed in several places (shown below). I thought both were very good, so I'm listing each recipe.

I really liked this drink. It's a beautiful pale honey color and very evenly flavored. The brandy and vermouth are complementary, and the vodka seems the ideal base spirit with which to match them.

None of the flavors compete. They combine to make a simple, subtle drink. The brandy is warm on the tongue, but the vodka streamlines it and keeps it from being too dominant. The vermouth softens both, and the bitters put a nice little edge on it all.


Czarina (alternate)

1 oz. vodka
3/4 oz. apricot brandy
1/2 oz. dry vermouth
1/2 oz. sweet vermouth

This recipe, while similar, makes a couple changes- it substitutes sweet vermouth for the bitters, and ups the brandy by a quarter-ounce.

Taste-wise, this recipe is comparable to the first one. However, it's a softer, warmer, and deeper version. Most of the key flavors are still there, but they're more subdued and rounded. The sweet vermouth really plays a role here, and it makes an already smooth drink even smoother.

I also found that the first recipe was ideal when just out of the shaker and at it's coldest. The second really seemed to shine after warming slightly, when the flavors came out a bit more. Either would be a great option for someone who wants to begin venturing beyond a comfort zone of "vodka plus sweet mixers"-style drinks.