Invention: Blue Tulum

The Blue Tulum

  • 1 1/2 oz Vodka
  • 1/2 oz Blue Curacao
  • 1/2 oz Red Sour Puss
  • 1/2 oz Tropicana Orange/Mango/Peach Cocktail
  • Shake and Strain into Martini Glass. Garnish with a small lemon wheel and zest with lemon

Credits for the name go to my sexy friend Abby. Although she probably picked up this name from some corny reality show.

The ladies seem to dig this drink. As Ivy says, “THIS WAS SO YUMMY! ANOTHER!!”

Cheers!

Flower Water

Here are the flower water I used in my previous recipes. Rose Water (Left) and Orange Flower Water (Right)

These bottles can be purchased at your local Middle Eastern or Indian Grocery stores.

I bought these from Yek-o-Yek at 3046 Main Street for under $4 a bottle. There are other brands but I think Cortas is more well known.

They are very pungent liquids so usually a few drops is enough for your drink.

Almond Flavored Cocktail

Here’s another experiment.

  • 2 oz Gin
  • 1/2 oz Amaretto
  • 1/4 oz Orgeat Syrup (I used Giffard’s)
  • 3 Dashes of Fee Brothers Black Walnut Bitters
  • Had nothing almondy in my house so I garnished with an Almond Roca

This drink is far from being perfected. I would imagine it as a lighter fragrant drink with a hint of almond.

It actually tastes pretty good, but it’s a bit sweet for my liking. Amaretto is already  pretty sweet on it’s own and after adding the Orgeat Syrup, I think it gets too sweet.

This cocktail is similar to the Godfather

  • 1 1/2 oz Blended Scotch
  • 1/2 oz Amaretto
  • Build on Ice and serve in old-fashion glass

The ratio for the godfather really depends on your preference for sweetness. It can be 1:1, 2:1, 3:1.

Experiments

Last night, I was feeling creative so I went on to create some cocktails.

 

No Name Yet. (Very nice Flower/Rose Frangrance)

  • 2 oz Gin (Hendricks works well due to it’s cucumberish aroma)
  • 1/4 Rose Water
  • 1/4 Rich Simple Syrup
  • Stir in Shaker tin then Strain into Champagne Saucer (Picture Below). Don’t add ice like mine.
  • Garnish with a rose petal or a few rose buds.

I haven’t experimented with fruits yet but I’m sure this would mix well with muddled raspberries etc.

I don’t have any Champagne Saucers at the moment but they are really great for cocktails that you would want to emphasize on the fragrance.

Alien Brain Hemmorage

The Alien Brain Hemmorage!

  • 1/2 oz Peach Schnapps
  • 1/4 oz Baileys
  • Few drops of Grenadine
  • Few Drops of Blue Curacao
  • Double the ingredients if you’re making a 2 oz Shooter

First pour in the Peach Schnapps, next grab a teaspoon to help you slow the pour. You’ll want to drip the Baileys slowly into the shot. Basically what happens is that the Baileys curdles as it touches the Peach Schnapps. By dripping the Baileys, you’ll get these little brainy looking strings. Next pour a little bit of Grenadine into the cap and drizzle over the shot. Repeat for the Blue Curacao.

Chemically, the Baileys is a cream and the Peach Schnapps is a weak acidic liquid. Put together, the cream curdles up.

Taste: It’s sort of like a melt gummy worm/bear. It doesn’t taste gross. It just feels gross in your mouth.

This is a beastly looking shooter you might want to order for someone’s birthday!

Apiary

The Apiary

This is a signature drink of Clough Club (212 Abbott St, Gastown). Many thanks to them for sharing the recipe online.

http://donnellygroup.ca/clough-weekly/apiary/

  • 2 oz Maker’s Mark bourbon
  • 1 oz honey syrup
  • 1/2 oz lemon juice
  • 1/2 oz lime juice
  • 1 oz egg white
  • 3 dash Fee Brothers black walnut bitters
  • Honeycomb chunk (garnish)

“In a cocktail mixing tin add 2oz Maker’s Mark bourbon. Add 1oz Honey syrup 1/2oz lemon and ½ lime juice. Add 1oz egg white and 3 dash walnut bitters. Fill tin with ice and shake. Use blow torch to burn a piece of an oak stave and catch the smoke in a clean, dry rocks glass (15-20 sec). Strain mixture into oak wood smoked rocks glass. Garnish with large chunk of honeycomb.” -Clough Club

I’ve done my best to reproduce the drink, the only thing I’m missing is the smoke of the oak stave. If anyone knows where I can get one, please let me know. It actually does add an extra dimension to the drink as I’ve tried it before at Clough Club.

The word for this drink is “delightful”. It’s a smooth blend of a bourbon sour and honey with a tinge of chocolaty walnut flavour. The honeycomb garnish is a really nice touch.

And Apiary is another word for Bee-yard. Hence the honey flavoured drink!

Syrups

Syrups are important ingredients to sweeten up your drink and add hints of flavours. It’s also for convenience too. For example, the old fashion cocktail. Traditionally it calls for a single sugar cube, however it would take time to muddle it down and the sugar would not be completely liquefied.

Simple Syrup

  • 1 Part Sugar
  • 1 Part Hot Water
  • Mix and store in refrigerator

Rich Simple Syrup

  • 2 Parts Sugar
  • 1 Part Hot Water
  • Mix and store in refrigerator

Lemon/Lime Mix (Bar Mix)

  • 1 Part Sugar
  • 1 Part Hot Water
  • 1 Part Fresh Lemon Juice
  • 1 Part Fresh Lime Juice