Monthly Archives: December 2010

More cocktails

1 part Cranberry liqueur
4 parts ginger ale
1 part Cuban rum
Shake with ice in a water bottle.

This one was pretty good but not great. I think the rum taste was distracting. Maybe I need to get some vodka, if I am looking to beef-up some flavoured-alcohol drinks. It doesn’t have a name yet.

1 part Bailey’s Irish cream
1 part Voyant chai cream liqueur
1 part Kahlua
0.5 part Grand Marnier

Since everything was in the fridge I couldn’t be bothered with the shaker, I just stirred it and licked off the spoon. This was very good. It’s like the ingredients of the layered shooter B-52, with the chai liqueur added, so I decided it should be named after a bomber airplane of the Indian Air Force and went looking for one. Hence, Shamsher.

A better cocktail recipe

As served at deVine’s (I don’t know if this one was presented by Penny Irving or by Bryn Batton Wall)

Nutty Angel

  • 1 oz vodka
  • 1 oz Frangelico
  • 1 oz Baileys
  • 0.5 oz dark creme de cacao

Shake in a cocktail shaker with ice, dust with nutmeg.

As served chez moi

  • 1 part Cuban rum
  • 1 part Frangelico
  • 1 part Baileys
  • 0.5 part Kahlua (turns out dark creme de cacao is not as ubiquitous as the guy at deVine’s assured me)

Shake up with ice in a wide-mouthed Nalgene bottle, put some nutmeg on top in a glass.

This is almost as good as the one at the tasting. Since Kahlua and the rum come from Spanish-speaking countries, I will call it Ángel Loco.

Food and drink that doesn’t go together

When I was a teenager, I noticed that ground beef tasted great in lots of one-pot combination dishes. We ate a LOT of ground beef as a family of several picky eaters, one heart patient, and mostly one busy cook. I also discovered that eggs tasted pretty good with stuff mixed in, starting with a can of Campbell’s cream soup, but then extending that to various other things in scrambled eggs such as cheese, mushrooms, or celery. So one summer when I was keeping house for myself I thought to extend these observations to cooking eggs and ground beef together in a frying pan along with a can of soup. It didn’t taste good at all.

On Thursday night I went to a cocktail tasting at deVine Wines. Our party gathered in honour of a birthday celebrant.  It was a lot of fun – we tasted seven cocktails, and brought home recipes, a silly souvenir drinking vessel, and whatever ingredients we bought. I feel like making cocktails at home now, except that I don’t have a shaker, and I’ve just gotten around to putting an ice cube tray in the freezer, and I don’t have a complete set of ingredients for any of the things we tried. But one or both of the drink-mixers for the event was really encouraging people to try out combinations on their own and make up names for them.

Here are my conclusions so far:
1. Cranberry liqueur from Okanagan Spirits is really good on its own. It would probably also be very good with orange juice, with ginger ale or soda, with cranberry-cocktail juice, or with champagne, but I don’t have any of those things here yet.
2. Frangelico, the hazelnut liqueur dressed up with a monk’s knotted belt around the bottle, is a bit too sweet to drink warm on its own, and it smells oddly like an old library.
3. Diet root beer and 6yo Cuban rum, while each is something I would gladly drink on its own, when mixed together have a terrible overtone or texture or something, together, like outgassing plastic. Fortunately I didn’t mix very much of it. I had thought it could be called an R&R, but now I don’t want to waste a name.
4. Adding a dribble of Frangelico to the above makes most of the weird chemical thing disappear. It actually just makes it taste like cheap pop, which may be a fake-flavour taste or may be an artificial-sweetener taste.

Conclusion: I need to buy more compatible drinks.

What foods or drinks have you discovered just don’t go together?