The days pile up and the recipes keep coming.
It's a restless round of changing combinations, a refusal to settle on a favorite. Exploration, discovery, surprises and confirmations. Questions, with a few answers. Failures, with the occasional success.
Here are three new happy discoveries. Parfait d'Amour, as produced by Marie Brizard(c) (a French distiller), has an orange basis, with some other allied flavors. It has a purple color, though what the color has to do with the flavor is anyone's guess. (Creme de Violette has the same color, but with a different flavor.) I find Parfait d'Amour to be a useful liqueur, when I'm looking for a different spin on citrus. The first recipe here is great on a hot day.
2 parts gin
1/2 part parfait d'amour
juice of 1/2 lime
tonic water to finish
Served on the rocks, perhaps with a lime peel.
Thinking again of hot weather, this one has a little Down South flavor, with the burnt syrup added, which gives it a slightly molasses quality that is quite suggestive of New Orleans combinations. Bourbon goes well with sweet nut flavors. The lemon just straightens it out a bit.
3 parts bourbon
1/2 part hazelnut liqueur
1 teaspoon burnt sugar syrup
1 part lemon juice
Swirled in ice and served up with an orange slice.
Readers will know that I like aquavit as a mixer. This one functions as a flavor agent, since the white vermouth is the goods. I don't know why the ginger works with the aquavit, but it does. The lime keeps things neat, and focused. It's on the dry side, but still refreshing.
1 1/2 part aged aquavit
2 parts dry vermouth
1 part ginger liqueur
1 part lime juice
Served up in chilled cocktail glass--with lime slice if you wish.
Summer in the Bay Area. It's been hot the last few days, with the saving grace of the marine fogs to cool our sleep at night. We have the best of worlds here, in terms of weather. Temperate, though a bit too dry of late. Here's hoping for a wetter Winter.