The Sheriff, entering the home of Early Cuyler, is startled to see the charred, blackened corpse of Santa Claus in the far side of the room.
The Sheriff: “Early!… is that freshly smoked?!?”
Early Cuyler: “Hickry. Go on, take you some.”
- FIN -
Since I don’t have enough crap going on, I decided I would try and hickory smoke some Jack Daniels… So I used a quench bucket from our shop, filled it with hickory chips and charcoal, and let it get to smoking. I then covered the bucket with a board that has about a 1″ hole in it. Atop the hole, I placed an aquarium aerator (fish tank bubbler) with a hose that goes down into the bottle of Jack. Then a large bucket was placed atop the bottle and bubbler, so as to trap the smoke.
Why you ask? Why indeed.
Hickr’y Smoked Jack & Mexican Coke
2 oz. Hickory Smoked Jack Daniels
Bottle Mexican Coke
Lime Wedge
Combine in a tall glass over crushed ice. Imbibumacate with plastic tube.
I’m planning on putting this one on the menu, so when someone asks for a Jack & Coke, I can direct them towards this, and blow their friggin minds. However, this is a very weird drink… the first batch I made was smoked for about 45 minutes, which is probably a bit too long. Next time I’ll go about 30 mins for a bit more subtlety. The Mexican coke is essential – the sweetness really works with the smokiness. I also like a good squeeze of lime juice in mine, but I’ve gotten mixed responses to that. The interesting thing is, it’s a very different drink from the first sip to the last.
No sexy pics here, I just want to post about the various crap I’m working on.
Root Beer Bitters
375 ml 151* rum
1 tsp. Root Beer Extract
1/4 tsp. Vanilla Extract
1 tsp. Gentian
I started this one today, so I’m going to give it about ten days. It’s a pretty heavy amount of gentian, so I’ll be checking it frequently.
Update (11/15/09): Added 2 oz. Spice Tincture to this… not quite bitter enough, but definitely getting there. Adding 1/4 cup caramelized sugar and 100 ml water should get the flavor about perfect.
Toasted Walnut Bitters
375 ml Toasted Walnut 107* Weller Bourbon (Fat Washed)
1 tsp. Calmus
I did the fat wash on this one last week, added the calmus today. My problem in the past is getting pronounced enough walnut flavor. My previous attempts pretty much disappeared when used in anything other than an old fashioned. If it gets to the right bitterness but still doesn’t have the flavor, I’ll do another fat wash I guess. I could just add some walnuts while I’m waiting, but they really absorb a lot of the booze. Dunno.
Lemon Grass & Black Peppercorn Bitters
375 ml 151* Rum
6 oz. Lemon Grass
20 Black Peppercorns
2 oz. Citric Tincture
1/2 tsp. Gentian
This one has been macerating for a few weeks. I added the gentian and citric tincture on the 1st of November. Another week should give me the bitterness I need. At that point I’ll cook the solids, add caramelized sugar and a bit of water, add back to the rum and allow the mix to sit for a few days before I separate it out.
Update (11/15/09): Separated the liquid from the solids today. Simmered the solids for about 10 mins over medium high heat until slightly toasted and very fragrant. Added 100ml water to deglaze. Caramelized 1/4 cup sugar, added to solids, stirred until caramel dissolved. Added back to liquid, and into the fridge for a few days. It’s pretty friggin good, let me tell you.
Smoke Bitters
375 ml. 151* Rum
1 tsp. Lapsang Suchong black tea
1 tsp. Calmus
Made today. My concern is the tea will macerate much quicker than the wormwood, but that may be a good thing. This may be used as a smoke tincture – an additive for other bitters. Not sure, just something I’ve been thinking about.
Update (11/15/09): This has taken on a really earthy note. Not very good. Not sure if it’s the calmus or the tea.
Strawberry-Rhubarb Potable Bitter
Lots of stuff in this one. Should be done in a few days. I’ve got most of a post written about it already.
Ginger Liqueur
Definite success. Once I get my new camera I’ll do a post about this. It was a pain the diznick, but worth it. Just wish I made more.
Again, this post is mainly for me to keep a record of what I’m doing and how I did it, so I don’t lose shit. Also, whilst at Merchant’s in Dearborn I scored a bottle of 2009 release Thomas Handy Sazerac. It’s 129 proof. Word the fuck up.
This is a recipe for an infused tequila featured in the Joy of Mixology, a great book by Gary Regan. It’s from the Lark Creek Inn located in Larkspur CA. It’s easy to make, and tastes fantastic.
Lark Creek Tequila
750 ml Tequila
1 Pineapple
2 sprigs Taragon
2 Serrano Peppers
Clean and dice pineapple. Remove seeds and veins from peppers. Combine all ingridients in a large jar, and allow mixture to infuse for two days, shaking a few times a day. Serve four ounces in an old fashioned glass with a few cubes of ice, a sprig of tarragon and a chunk of pineapple.
I used Don Julio Blanco, but I think any decent quality blanco or resposado would be fine. The pineapple really mellows the flavor of the tequila, and the pepper gives it a bit of bite. It’s reccomended that you taste the infusion frequently after the first day, as the heat from the pepper begins to kick in. If it starts to overwhelm the rest of the flavors, go ahead and pull them out. After about two days the alchohol will have absorbed most of the oils from the ingridients, so if you’re looking for more flavor in any direction fresh ingridients should be added.
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