Lime Burst Garnish

You may recall, I posted a drink called the Chance of Showers.

Unfortunately, I didn’t get a chance to take a picture of the so called “lime burst” garnish or the drink itself.

To remedy the situation, I have made a movie!

Chance of Showers

1 dash Angostura Bitters
Juice 1/2 Lime (or 1/2 oz)
1/2 oz Rich Simple Syrup (or to taste)
Yeast Carbonated Ginger Beer*, chilled
2 oz Ron Zacapa 23
Lime Burst, with a pickled ginger stuffed peppadew pepper http://savoystomp.com/2013/10/11/ginger-beer-take-2/

Fill an old-fashiohned glass with cracked ice. Add Bitters, Lime Juice, and rich simple syrup to glass and stir to combine. Pour in chilled ginger beer to nearly fill and stir again. Float on Ron Zacapa and garnish.

So the components of the garnish are the lime skirt and a peppadew pepper stuffed with pickled ginger.

My first thought was to do a red spicy pepper in the middle of a simple lime wheel.

When I workshopped the drink at Holy Water, my friend John Ottman said I really needed a better garnish if I wanted to win. The judges go for that sort of thing. Though I did ignore his advice about vintage glassware. Anyway, I knew I needed to improve my presentation.

When I was in Boston earlier this year, one of the bartenders showed me a cool garnish which was a sort of citrus jellyfish thing.

Also, earlier this year, when working at South, in the Jazz center, the opening bartender did all the bar prep and garnish prep. For a long time I pushed off the lime skinning for lime pigtails to the barbacks, but eventually I bit the bullet and figured out how to do it. There is a knack to getting the ice pick into the lime pith at the right angle between the lime flesh and the lime skin.

I was thinking I would try to combine the citrus skin jellyfish with the lime garnish, but the lime was too thick to work quite the same way as the citrus zest squid.

So I started playing with the lime skirt and realized it made a kind of cool grass skirt effect when it was bent. Maybe I could combine the pepper idea with the tentacle idea?

Lime Squid

The first try was a little “tentacular.”

But when I flipped it over, it turned out to look pretty cool.

Bitter Beer v1.3b

image

I was missing my bitter root beer syrup as I drank my way through the spruce oil version.

Sadly, I had an issue with contamination with one of the bottles of the Gram converted Root Beer batch. Tried to remove the top and it would not stop exploding out of the bottle. It also smelled pretty foul, so some sort of contamination I’m guessing. If that happens to you, don’t even try it.

So I needed a new batch. I have been a bit curious about how Mugwort, a common ingredient in Gruit beers, would work in the bitter root beer. Along with Mugwort, since I was playing in the Artemisia family, I figured I’d add some Tarragon, Artemisia dracunculus, and Fennel Seed, since they are common partners in crime, er, Absinthe.

Bitter Root Beer v1.3b

Roots:
2 tsp Sassafras, Bark of Root*
2 tsp. Sarsaparilla (Jamaican)
2 tsp Wintergreen
2 tsp Licorice
1 tsp Gentian Root
1 inch section fresh ginger root, peeled, sliced and smashed
1/2 tsp Dried Ginger Root
1/2 tsp American Spikenard
1/2 tsp burdock root
1/2 tsp fennel seed
1/2 tsp tarragon
1/3 Vanilla Bean
1 Star Anise

Herbs:
1/2 tsp Mugwort
1/2 tsp Yerba Mate
Pinch Cascade hops

Sweetener:
1 Cup Washed Raw Sugar
3 TBSP CA Blackberry Honey
1 TBSP Molasses

1 drop wintergreen oil.

METHOD: Bring 2 Cups of Water to a boil. Add Roots, cover and simmer for 20 mins. Turn off heat and add herbs. Cover and steep for another 20 mins. Strain out solids. Stir in Molasses, Honey, and Washed Raw Sugar. Add Wintergreen Oil and stir to combine. Cool, bottle in santized container, and keep refrigerated. Makes a 3 cups of Syrup. To serve, mix syrup to taste with soda water (I usually go 1 part syrup to 3-4 parts soda water) or carbonate with yeast (mixing 1 part syrup to 3 parts water and 1 tsp of proofed yeast).

On initial taste, I’m finding this a bit busy, it will be interesting to see if it settles down after cooling. For the next version, I’ll probably leave out the Wintergreen oil.

*Note, Sassafras Oil has been shown to cause liver cancer in laboratory rats and so Sassafras has been forbidden for use in food or beverage products by the FDA. Sassafras Oil is also a precursor chemical to MDMA, aka Ecstasy, so the TTB recommends that vendors keep a close eye on any significant sales. Use at your own risk.

Sunday, Savoy Sunday

Once again it is almost time for a Savoy Cocktail Book Night at Alembic Bar in San Francisco!

Sunday, May 26 myself and the wonderful staff at Alembic Bar will be making any and all cocktails from the Savoy Cocktail Book.

The special twist this month, is that North Shore Distilling is sponsoring the event.

Sonja Kassenbaum will be in the house as will both of their gins and their Absinthe.

We will have a list of cocktail specials featuring their gins and hopefully some time for Q&A.

Stop by after 6PM on Sunday for some Gin Soaked Savoy Fun!

Savoy Cocktail Ingredient List

Using the tags I’ve created for the site, I’ve made a complete list of all ingredients and garnishes used in the Savoy Cocktail Book. I didn’t initially ‘tag’ all the ingredients in the cocktails, so I’ll add more as I find them. Hopefully, eventually, I’ll work it up into a glossary type thing as its own page: Savoy Cocktail Ingredients

One of those things I’ve been meaning to do, you know, just in case someone else wants to hold their own Savoy Cocktail Book Night.

KInd of makes me want to make up some ingredients for U, Y, and Zed.

Savoy Ingredients

–A–

Absinthe

Abricotine (Apricot Liqueur)

Absinthe Bitters (Wormwood Bitters)

Almonds

Amer Picon

Angostura Bitters

Anis del Oso

Anisette

Apple

Apple Brandy

Apple Jack

Apple Juice

Apricot

Apricot Brandy

Apricot Eau-de-Vie

Apricot Jam

Apricot Pit

–B–

Bacardi Rum

Baked Apple

Batavia Arrack

Beer

Benedictine

Black Pepper

Blackberry Brandy

Blue Vegetable Dye

Bourbon

Brandy

Byrrh

–C–

Calvados

Campari

Canadian Club

Canadian Whiskey

Caperitif

Cassis

Cayenne Pepper

Champagne

Chartreuse

Cherry Brandy

Cherry Heering

Cider

Cinnamon

Claret

Clove

Clove Syrup

Coffee

Cognac

Cointreau

Cream

Crème de Cacao

Crème de Cassis

Crème de Menthe

Crème de Noyau

Crème de Violette

Crème Yvette

Curacao

–D–

Danzig Goldwasser

Dry Gin

Dry Sherry

Dry Vermouth

Dubbonet (Rouge)

–E–

East Indian Punch

Egg

Egg White

Egg Yolk

–F–

Fernet Branca

Fine Ice

Forbidden Fruit Liqueur

French Vermouth

Fresh Cream

Fresh Mint

–G–

Genever

Ginger Ale

Ginger Beer

Ginger Brandy

Gomme Syrup

Gooseberry Syrup

Grand Marnier

Grape Juice

Grapefruit Jelly

Grapefruit Juice

Green Chartreuse

Green Crème de Menthe

Grenadine

Groseille Syrup (Red Currant Syrup)

Guinness Stout

Gum Syrup

–H–

Hard Cider

Hercules

Hollands Gin

Honey

Hooch Whiskey

Hot Water

–I–

Ice

Irish Whiskey

Italian Vermouth

–J–

Jamaica Ginger (Ginger Extract)

Jamaica Rum

–K–

Ketchup

Kina Lillet

Kirsch

Kirschwasser

Kola Tonic

Kummel

–L–

Lemon Juice

Lemon Peel

Lemon Soda

Lemon Syrup

Lillet (Blanc)

Limes

Lime Juice

London Gin

Lump Sugar

–M–

Madeira

Maple Syrup

Maraschino Cherry

Maraschino Liqueur

Milk

–N–

Nutmeg

–O–

Old-Tom Gin

OIives

Orange Juice

Orange

Orange Bitters

Orange Curacao

Orange Flower Water

Orange Marmalade

Orchard Syrup

–P–

Peach Brandy

Peach Eau-de-Vie

Pepper

Peychaud’s Bitters

Pimento Dram

Pineapple

Pineapple Juice

Pineapple Syrup

Plymouth Gin

Port Wine

Powdered Sugar (Superfine)

Pricota (Apricot Liqueur)

Prune Syrup

Prunelle Brandy

Prunes

–Q–

Quinquina

–R–

Raspberries

Raspberry Brandy

Raspberry Syrup

Red Currant Juice

Rose’s Lime Juice (Lime Cordial)

Rye Whiskey

–S–

Santa Cruz Rum

Scotch Whisky

Secrestat Bitters

Sherry

Simple Syrup

Sirop-de-Citron

Sloe Gin

Sparkling Moselle

St. Croix Rum

Strawberries

Sugar

Sugar Cube

Sugar Syrup

Swedish Punch

Sweet Cream

–T–

Tomato Catsup

–V–

Vanilla Extract

Vanilla Ice Cream

Vinegar

Vodka

–W–

White Crème de Menthe

White Grape Juice

White Port Wine

White Wine

Whole Egg

Worcestershire Sauce

–Y–

Yellow Chartreuse

 

A Little Hanky Panky

Well, clearly the first order of business on this trip should be to hie myself to the Savoy Hotel and enjoy a Hanky Panky!

Savoy Hotel Facade, night

Nice chat with personable Savoy Barman, Christian, originally from Northern Italy.

Christian Garnishes

He garnishes the Hanky Panky with a wide swath of Orange!

Enjoying Hankyp

Wonderful, to experience and dedication he takes to the craft, a wonderful Japanese style shake, hand cracked perfectly clear ice for stirred cocktails.

Tequila Drink

For the second drink, he chose to make us a drink he had made for an event matching Tequila with Japanese Food. Beautifully refreshing and light, it contained Matcha Green Tea, Citrus, and Tequila.

Pints at The Harp

Of course, the second priority must be pints of Real Ale! The Harp has a great selection of well kept cask ale, recommended if you are in the neighborhood.

Downton Abbey & Savoy Hotel

The other day I received an invitation to an event in London celebrating the life and legacy of Harry Craddock and the launch of Jared Brown and Anistatia Miller‘s new book, “The Deans of Drink“.

As a blogger, my usual response it, “Gee, thanks for the invite, but I live in San Francisco and am not independently wealthy.”

Thinking about it a bit more, it seemed like it was something I should at least try to get to, so I contacted a friend, Trevor Easter, who worked for the liquor company sponsoring the event, and he said he would talk to his superiors.

Unfortunately, the company had made the decision that they weren’t sending anyone from the West Coast to the event.

I was bummed.

But, Trevor Easter, being the swell guy that he is, said, well, I can’t give you money, but I have lots of Gin. Maybe we can do an event, and you can make some tips toward the ticket.

Couple hours later, I get a text, a phone call, and an email. “Quick, get back to me, I think we can do something. H is doing a thing for the Downton Abbey premiere at Elixir and an English Gin event would be perfect. You can make some Savoy Cocktails with Plymouth Gin and some money towards your ticket.”

Righto! Tally Ho! Carry Forth Jeeves!

So I’ll be making some Plymouth Gin Cocktails at Elixir on Sunday after 8 PM and hopefully making a little money towards the ticket to London.

Stop by and enjoy a Gin Cocktail or two and help me get there!