Fever-Tree

La Cascade de l’Anis

la cascade de l'anis

After far too long since our last visit, my sister stopped by today for a cocktail and to head to dinner.  We did a round of drinks to sample, including The Isis, a cocktail that is pretending to be a cider (you’ll see it posted later this week; stay tuned!), and this random experiment.  While a truly random experiment, this one was a huge hit with my sister, and we decided right then and there that this needed to get added to the blog.

This started out with me sitting at the bar, picking a bottle and then just running with it.  What that resulted in is a cool, refreshing, excellent drink for this hot and humid Georgia day.  At the core of it, this is really just a dressed up gin and bitter lemon, but the additional ingredients transform this into a completely different drink, that is distinctly original.  What ended up in the glass is:

  • 2 parts gin (I used New Amsterdam here, for its clean, mild flavor.  It’s my go to gin for long drinks, as it mixes very well and is cheap as chips)
  • 2 bar spoons crème de violette
  • 2 bar spoons absinthe
  • 1.5 bar spoons of crème de menthe blanc

All of these ingredients were combined in a Collins glass heaped with ice, and then filled with bitter lemon and stirred gently.  The result is a very light, very refreshing cooler, with the anise flavor shining through, and playing with the bitterness and quinine flavor of the bitter lemon.  That right there is why my sister decided this needed to be named what it did.  This is sure to be a summer staple here, and hopefully at your home too.

The Briarpatch

Briarpatch

This drink, or at least its bones, has been knocking around in my head since before I launched Experiments From The Bar.  I’ve jotted down or typed out a couple of variations, but never put any of them together, because they just didn’t feel right.  This evening, in an attempt to be a good husband, I gave the living room a good dusting.  I was in the midst of wiping all the bottles from the bar down with a wet rag when I picked up the bottle of crème de cassis and thought tonight’s as good as any to try out the Briarpatch.

The core ingredients have remained the same in all the iterations of the potential recipe: bourbon and crème de cassis.  The other ancillary ingredients, which in the end define the drink, have shifted around.  Bitters, certainly a must, but which?  Something herbal, as well, that seems right.  That last bit ran the range from an absinthe wash, to a dash of crème de menthe, to Amaro.  What about a mixer?  Soda water?  No, that’ll just dilute things down without adding anything.  With no mixer, the crème de cassis might come on too strong.

That gives you some idea of how I end up thinking through a drink recipe, but I’m sure you’re more interested in the final recipe.  In the end, I tackled the herbal and bitters question with a single ingredient, Peychaud’s bitters, which brings some anise and dark fruit notes to the drink without being overpowering.  I did decide a mixer was needed, and my recent infatuation with Fever-Tree saw the addition of their ginger ale.  In the end, the final recipe turned out to be:

  • 2 parts Buffalo Trace bourbon
  • 0.75 parts crème de cassis
  • 4 dashes Peychaud’s bitters
  • 2 dashes Fee Brothers’ old fashioned bitters
  • Topped with Fever-Tree ginger ale

All ingredients were combined over a single, large piece of ice and lightly stirred.  This prevents the drink from getting to chilly, which would alter the flavor, particularly of the crème de cassis, losing some of the faint sourness that cordial carries.

The Isis Cocktail

The Isis Cocktail

Named for the Isis River, as the stretch of the Thames that runs through Oxford is called, this drink just sort of happened, but after taking the first sip, the name came into my mind without any pause.  I made a stop into my usual package store to pick up a nice Belgian style strong ale, and a bottle of Fever-Tree ginger ale for some friends from out of state I’ll be seeing this weekend, and decided to pick up a pack of their very excellent Bitter Lemon as well.

I hadn’t been planning on making cocktails this evening, but was suddenly hit by a wave of nostalgia for the time I spent at Oxford, and the innumerable gin and bitter lemons I drank there.  I kept thinking about the Isis, and sitting by the banks with a drink in hand watching people out punting on the river, the flowers in bloom, and this is what came from those musings.

The results are a very clean, lightly floral drink, with the slight bitterness from the bitter lemon accented by the faintest hint of ginger.  The ingredients are as follows:

  • 2 parts Hendrick’s gin
  • 0.25 parts crème de viollete
  • 0.25 parts Domaine de Canton ginger liqueur
  • 2 parts Fever-Tree bitter lemon
  • 5 dashes of rose water

The spirits are combined over ice in an old-fashioned glass, then topped with bitter lemon and stirred.  The rose water is then added without additional stirring.

For those that haven’t had bitter lemon, it is a tonic that goes back to the first half of the 19th century, and is essentially tonic water with lemon juice and pith added.  It carries the distinctive quinine taste of tonic water, but with a pronounced citrus note that is equal parts tart and bitter.  We don’t see it terribly often here in the States, which is a shame.

I opted for Hendrick’s gin, because I wanted to play up the floral qualities of the drink, and the subtle rose flavor found amidst the bevy of florals and botanicals of this flavorful gin seemed like the right choice.  I think doing this drink with a dryer gin, like the inestimable Plymouth Dry gin, would make for an altogether different, though equally likeable beverage.

While the bitter lemon is a major player in this cocktail, the crème de violette is the clear costar with equal billing on the marquee, despite the small portion used.  Crème de viollete has a very intense flavor, and it is all too easy to overpower a drink with the amazing violet blossom flavor (as I learned quickly in my first experiments with it).  It provides the floral backbone of the drink, whose natural sweetness counters and compliments the bitterness of the aptly named bitter lemon, supported by the final garnish of the rose water.

The ginger doesn’t really play on the pallet, but its inclusion highlights the quinine taste from the bitter lemon, and helps bring this drink to its balanced state.