MxMo LXIV (Tiki) The Misfits Cocktail

MxMo-Tiki-LogoIts the third week in February, and time for another MxMo!  This month, the ever-tiki-loving Pegu Doug is the host for the festivities, going all-out with a tiki makeover over on his blog!

The rules of MxMo LXIV are pretty straightforward: make it tiki, make it good! and do a little writeup about it!  So hang onto your hats, we have a surprise in store for you here!

If you've been following along here or over on Youtube, it was full-on Fernet Fever here in January for 30 Days of Fernet Branca!  While I've stopped taping nightly episodes,  I am still on the stuff (qualify that: went off for a week to determine if there was any difference, and then hopped back on the bandwagon to determine the longer-term effects of the daily dose).

This means Fernet Fever still has me in its herbacous grip, and I was determined to come up with a tiki drink that used at LEAST 1/2 oz.  I think we've done well here – I've managed to whip up something with a full 3/4 oz. and its pretty darn delicious if I do say so!

Having tasted many Fernet Branca concoctions through January, there were a few things I learned about pairing this stuff that I drew on while creating the perfect Fernet Combo!

  • Go big or go home with the Fernet:  It is a bully, and a whisper packs almost as much of a flavour whallop as a 1/2 oz., so just roll with it!
  • Fernet and ginger is a natural pairing!
  • Fernet and rum also play nicely, particularly rums with lots of vanilla notes (similar to cola!)

And so, without further ado, I present this month's MxMo beverage!

The Misfits

(Created by Janice Mansfield, 2012)

  • 3/4 oz. Fernet Branca
  • 3/4 oz. Jamaican rum
  • 1/2 oz. Orgeat
  • 1/2 oz. Ginger syrup
  • 1 oz Meyer lemon juice
  • 1/2 oz. Lambs Navy 151

Combine everything except the Lambs Navy 151 in a cocktail shaker and shake to mix.  Strain into a highball glass or a tiki mug filled with crushed ice.  Float the 151 on the top.   Garnish with a Meyer lemon wheel with a cherry and a fresh ginger spear.  Serve with a straw.

Le Funk d’Ete

Saturday night's alright … alright …

After a long day, it's sometimes time for a cocktail with a bit of spunk — and funk! meaning Rhum agricole comes out for cocktail mixing. This time around, I was inspired by a stash of passion fruit syrup found at the back of the bar fridge. Now passion fruit syrup is used for a few things, but mainly classic Zombies. While its a delicious drink, I was looking for something with a bit more … Funk! To amp up the funk factor, I also used a whisper of Fernet Branca, and a few dashes of House Made Grapefruit bitters.

Passion fruit syrup can be made ahead of time — using fresh passion fruit, cooked into a 2:1 simple syrup. strain the pulp and seeds out using a fine mesh strainer, store in the fridge.

 

Le Funk d'Ete

(created by Janice Mansfield, 2011)

  • 2 oz. Rhum Agricole
  • 0.75 oz. passion fruit syrup
  • 0.5 oz. grapefruit juice
  • 0.25 oz. lime juice
  • scant tsp. Fernet Branca
  • 3-4 drops House Made grapefruit bitters

Shake well in a cocktail shaker with ice.  Double strain over ice into a highball glass.  Garnish with grapefruit twist and lime wedge.  Serve with a straw.

The Expat

One of the perks of living in a city with one or more barkeeps who live and breathe cocktails, is the educational opportunities that come along with their quest for cocktail supremacy!  Clive’s Classic Lounge here in Victoria, is one such bar, with one such executive barkeep!  Shawn Soole has been bringing a steady stream of cocktail expertise from around the world (about one a month), and inviting local industry and cocktail enthusiasts to sit in on the sessions.  Last week’s session with John Gakuru of Sagatiba cachaca was a timely to start moving away from the brown spirits  (we have been suffering through a bit of a bleak, cool spring here on the West Coast).

Sagatiba is newly available on the market here in BC, and I have to say, I’m excited by the prospect of a neutral spirit that actually has some flavour to it, and just in time for summer sipping!

As an aside, word is Sagatiba only has 64 calories per ounce, making it a great alternative for those folks who feel the calorie count on anything other than vodka is getting them into dangerous territory diet-wise.

So, in the spirit of Sagatiba and all things spring (a gal can hope for good weather even if isn’t forthcoming!), I whipped up this variation on a mule.  I’m calling it the Expat, — a fusion of tropical and English country garden ingredients.  It’s a little sweet, a little sour, and a little spice …  Make up a batch of rhubarb syrup and keep it in the fridge for up to a month for entertaining with cocktails, or just have a splash over ice topped with soda.

 

The Expat (created by Janice Mansfield, 2011)

  • 1 1/2 ounce Sagatiba
  • 3/4 ounce rhubarb syrup*
  • 1/2 ounce fresh lime juice

Shake with ice in a cocktail shaker, Strain into a highball glass filled with ice, top with

  • 4 ounces Ginger Beer.

Garnish with rhubarb and serve with a straw.

* Rhubarb Syrup

dissolve 3 cups sugar in 1 1/2 cups water.  Bring to the boil and add 6 cups chopped rhubarb.  Lower head and simmer until the rhubarb is soft, about 10 minutes .  Let cool and strain out the rhubarb.  Keep in the fridge for up to 1 month.