Continuing with the practical exercise from the previous MxMo LIX post.
I’ve experimented with compounded beer flavored beverages before, as in my Modernist Punch, but this is a more a la minute preparation.
But when Frederic called for “Beer Cocktails”, I knew I had to step it up a notch. First I infused California Single Grain vodka with roasted barley and Rye for 24 hours.
Then I added Cascade Whole Leaf hops and let it sit for another day.
I strained out the barley and hops.
Combined 1 1/2 oz infused vodka with 1 1/2 tablespoons Malted Barley Syrup. Man that stuff is sticky. Added a tiny squeeze of lemon juice and an egg white. Dry shook it for a few seconds. Added Ice and shook the crap out of it.
Strained it into a pint glass and topped up with soda water.
Hey, it’s kind of neat, the bubbles in the carbonation are forming little waves of froth floating up the liquid, almost like Guinness.
Uh right, what is that?
It is remotely beer-like, but maybe reminds me a bit more of an Egg Cream than a beer.
First you get the roasty taste of the grains, then the sweetness of the barley malt. Finishes with a nice touch of hop bitterness and then the annoying aftertaste of highly distilled alcohol from the vodka.
On the plus side, it is neither the worst cocktail nor the worst beer that I have ever drunk.
Swine Flu, eh. Twitter, maybe.
But Carne Asada Fries?
Frankly, if you’re going this route, why not go all the way? To me, Chorizo, rather than Carne Asada would be doing it up in style.
Edit: My friends over at Married…With Dinner dropped me a note to tell me Carne Asada Fries are something of a Southern California phenomenon. A friend of theirs recently wrote up a blog post about the subject. Check it out: Carne Asada Fries. Bong Not Included.
In case you’re wondering where this mad mash up of Canadian Poutine and Mexican food can be had in San Francisco, I spotted it last Friday as a lunch special at Carmelina’s Taqueria in the Millberry Union on the UCSF Parnassus campus. Perhaps next week, I will risk life and limb for an in the flesh photo.
Slightly warm 2 Glasses of Gin (2 oz Beefeaters Gin).Â Add a teaspoonful of powdered sugar (1/2 tsp. Caster Sugar). Soak in this six peeled almonds (4 halved and lightly roasted almonds) and if possible a crushed peach kernel (crushed plum kernel), and allow to cool. When the mixture is cold add a dessertspoonful of Kirsch (1 tablespoon Trimbach Kirsch), one of Peach Brandy (1 tablespoon Massenez creme de peche), a glass of French Vermouth (1 oz Noilly Pratt) and 2 glasses of any sweet White Wine (2 oz Bonny Doon Riesling).Â Shake thoroughly with plenty of ice.
Patrick Gavin Duffy gives this the lascivious sounding alternate name, “A Young Girl’s Fancy,” in his “Mixer’s Manual”. For all the work, my wife and I both thought this an odd tasting cocktail. Nutty, peachy and slightly but not overly sweet. Not bad, just kind of odd.
I also had some pyro fun, lighting the gin and pouring a long burning stream over the almonds. Mrs. Underhill did not approve. Something about burning down the house.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.