[Mixed Log] Homemade Irish Cream

Lisa pointed me to a recipe for homemade Irish cream awhile back, probably in the hopes that I would make some for her. Her gambit paid off, as I've made it for several parties since then, to much acclaim and inebriation.

I made a few tweaks to the original recipe. Instant coffee is anathema to my religion.

Sean's Homemade Irish Cream

Ingredients

• 1.25 cup heavy whipping cream
• 14 oz sweetened condensed milk
• 2 cups Irish whiskey (Bushmills)
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 tsp cocoa powder
• (Optional) 1.5 oz fresh brewed coffee/espresso
• 1 pinch salt

Preparation

1. Blend cream, sweetened condensed milk, extracts, cocoa, and salt until mixed.
2. Add whiskey in small batches, mixing between.
3. Chill and enjoy! Lasts for a month or so refrigerated.

Notes

• Yields about 1L.
• You can use light instead of heavy whipping cream.
• Vanilla/almond can be adjusted to taste.
• A pinch of salt helps cut down the sweetness.
• Around 18% alcohol by volume (36 proof).

[Mixed Log] Bartini

Once upon a time JD and Lisa went to a magical land known as Portland, Oregon. Unlike Atlanta, Georgia, Portland has an incredible tradition known as "happy hour." During this wondrous time, many many restaurants and bars have drink specials. It was at the beginning of the aforementioned witching hour that Lisa and JD stumbled across a little place called Bartini. Kind of a dumb name, but boy does it get the point across: a place where one can find many many varieties of martinis. During happy hour all of those martinis are half priced. Lisa and JD learned the true meaning of "plastered at 4 o'clock" in this fashion. On their journey, they experienced the following:

Blackberry Lemon Drop - What's it sound like? Lemon drop with muddled blackberry, yo.
HMB - muddled cucumber and basil shaken with fresh lemon and citrus vodka.
Jasmintini - jasmine essence with tuacca and vanilla bean vodka.
Spicy Affair - chili pepper vodka, Alize passion fruit, muddled lime and pear puree with "a tryst of lime." Yes, the description really said "a tryst."
Peaches and Herbs - muddled basil and mint, vodka, peach puree, lime.
Strawberry Shortcake - baily's, vanilla vodka, strawberry puree, cream. (The bartender failed his roll on this one - it came out curdled, so they gave me another).
Chocolate Kiss - baily's, vanilla vodka, creme de cacao, cream.

*Swoon* Goodbye folks, I'm hopping on a plane now - I can't recount that much deliciousness without a return trip!

[Rum Log]Gosling's Family Reserve Old Rum

Rum: Gosling's Family Reserve Old Rum
Bottle Number: A23/07
Price: $70
Region: Bermuda
Proof: 80

A certain someone at my New Year's party heard me espousing the amazingness of Zaya, and as he had been putting off buying my Christmas present until inspiration struck, he seized upon my apparent new Rumly Passion to pick up another bottle of fancy sipping rum for me.

Thus I came into posession of the Gosling Family Reserve, which loudly and proudly broadcasts that it is, indeed, an Old Rum. The bottle comes in a large wooden box with Old Rum stamped clearly on the side, and a metal ring aroung the bottle espouses the old-i-tude yet again. The bottle itself is hefty and matte black, with a gorgeous shiny (albeit polymer) wax poured over the top to steal the deal. The understated label is finished with a hand written bottle number - something I'd surely consider a good sign if the Pyrat hadn't just scammed me with a a similar setup.

When poured into a glass, the Gosling is a rich, dark amber - an intense color that looks as though a lighter colored rum has been super-saturated with brown sugar or infused with syrup.

The nose is primarily brown sugar, with a hint of something softer - my first impression was of flowers, but I think powdered sugar is a better descriptor after a second smell. The scent was very sharp with a final hint of citrus - lemony.

Neat, the flavor of the rum was smooth with a strong powdered sugar theme that matured into something like sweet cream. A little tangy around the edges. The finish was dry and lingering with a subtle caramel aftertaste - very delayed. There was just enough sting to keep you paying attention - more of a kick than the Zaya, but less than a strong scotch.

With ice, the tangy lemony flavor I mentioned above came out more clearly, and the rum mellowed quite a lot. The aftertaste shifted away from caramel and more to straight cream - very soft on the tongue. Once the ice melted I'd defnitely classify the flavor as "malty."

All in all, I'm very impressed with the Gosling - the whole experience was a bit like drinking a sweet scotch, much more enjoyable than the saccharine experience of the Pyrat Rum I reviewed last time. Definitely a must try - and yet another inevitable step down the path of giving me more expensive liquors to obsess over.

[Mixed Log] Lychee Vodka Martini

After having one of these at a local Indian restaurant, I investigated how to make one myself. Unfortunately, I was daunted by the total lack of lychees or their syrup at ordinary grocery stores. My compatriot, however, proved my stupidity in the matter by locating canned lychees at our World-Famous (tm) Dekalb Farmer's Market. Maybe they'll get proper fresh ones when they're in season.

Anyway, my mad science mixological experiment turned out to be rousing, sousing success, so I present my recipe to you, Dear Internet Reader. Though not strictly speaking a "traditional" gin martini, I figure I can get away with calling it such since I actually use vermouth.

Remember, enjoy responsibly: always drink while wearing a condom.

Lychee Vodka Martini

3 parts vodka
1 part dry vermouth
1 part peach schnapps [0]
3 parts lychee syrup (recipe follows)
1-2 lychee fruit

Mix over ice in martini shaker. Shake until mixed and cooled. Serve in a martini glass with lychee fruit as garnish.

[0] Many other kinds of schnapps probably work, too. Triple sec could also work well. Go forth and experiment!

Lychee Syrup

0.5 cups water
0.5 cups sugar
8 canned lychee fruit
0.5 cup syrup, reserved from canned lychees
1 teaspoon lemon or lime juice

Combine sugar, lemon/lime juice, and water in a small saucepan and heat until boiling. Continue boiling for approximately 2 minutes. Set in refrigerator to cool.

Once the simple syrup is cool, mix in blender with reserved canned lychee syrup and the lychee fruit. Blend until smooth.

To remove most of the lychee pulp, use a fine strainer. Refrigerate before use. May be stored for up to two weeks in the fridge.

[Mixed Log] Marlow's Apple Cider Martini

In addition to having fantastic food, Marlow's Tavern also has some fantastic mixed drinks. Last night, I tried the Apple Cider Martini, which is described thusly on their website:

All the goodness of a warm rum cider in a hot coffee mug but its actually cold and in a martini glass. Did we mention the cinnamon sugar rim?

Really when it comes down to it, the rim makes the drink. I haven't quite figured out what was in the drink... I'm guessing apple cider or apple cider concentrate (based upon the color), some spiced rum, and judging from the golden flakes left at the bottom, Goldschlagger. Yeah - I know, right? I never would have guessed the last if not for the tale-tell evidence of my increasing bodily worth.

Regardless, it was delicious. You should get over there and try it before they change up their menu for spring.

[Mixed Log] Spanish Coffee?

Look at me creating a new log group for mixed drinks. I'm such a rebel!

One of my favorite restaurants in Seattle is Bleu, up on Broadway. I'd link you to their site, but it appears to have expired and gotten renewed by a little ad-bot. Oops. Anyway, there are many things about Bleu that I could gush over endlessly, but in light of the topic of this blog, I'll just post some information about the Best Coffee Drink Ever.

1) Procure a large glass mug
2) Dip the rim in 151
3) Dip the rim in cinnamon and sugar
4) Caramelize. With Fire.
5) Fill this Delicious Glass with coffee, strongly brewed
6) Add Kahlua
7) Add Grand Marnier
8) Add Brandy
9) Dollop whipped cream on top

Viola! You have the most amazing alcoholic coffee drink ever brewed. I wish I could remember the name of this monster... I want to say it was some variety of Spanish coffee, but I can't quite remember. Maybe Kai can check for me next time he goes. I'll need to experiment some on the portions, but I suspect about an ounce of each of the liqueurs will do the trick - with perhaps a bit more kahlua and a bit less brandy.

Enjoy!