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Mixology Monday
Posted by Lush Life on June 16th, 2008
 Since Lush Life joined the ranks of the cocktail blogosphere, we've been huge fans of Mixology Monday, and we're very excited to submit a few recipes for this round of cocktails. For those of you new to Mixology Monday, let me give you a little background. Mixology Monday began just over two years ago on Cocktail Chronicles when Paul asked all of his cocktail loving friends to submit their favorite recipes. The catch was that each month, he would predetermine a theme for the cocktails- making it a cohesive effort to create great cocktails as a community. This month, the guys over at Scofflaw's Den are hosting Mixology Monday, and they asked us to offer up our best bourbon cocktails. Needless to say, the Lush Life camp was thrilled. As ardent bourbon drinkers, we couldn't have asked for a better theme. We tried to narrow it down to one recipe, but well, there were too many cooks in the kitchen. So, as a group, we decided we would each make a cocktail for this, our first go at MxMo. Our resident mixologist, Allan Delgado, came up with two really fantastic recipes that are ruminations on the amazing spice and sweetness found in bourbon. He uses some odd ingredients to tease out that flavor. The first cocktail, the Sunset Gun, is a riff on the Algonquin featuring Booker's to match the strong taste of rye, which is typically used. Sunset Gun 1.5 Booker's Bourbon .75 Punt E Mes .25 G.E. Massenez Crème de Gingembre 1.0 Pineapple Juice Method & Service: Shake all ingredients and strain into a London Dock Glass. Garnish: Whiskey'd cherry*. * Soak cherries in a solution of whiskey and simple syrup (4:1 ratio of whiskey to simple syrup). His second submission is the Lady Demeter Sour, which is a Whiskey Sour that's gone far south of the border. The tannic tang of the hibiscus marries the dry fruit to the cedar box spice of the Weller. Lady Demeter Sour 1.5 oz Old Weller Reserve .75 Hibiscus Juice .5 Lemon Juice .5 Turbinado Simple Syrup Barspoon of Egg White Method: Shake and strain all ingredients into a port glass and garnish with a lemon twist. Hibiscus Juice: 4 Cups Dried Hibiscus Blossom 2 Whole Lemons Sliced in Half 12 Cups Water 6 Cups Sugar Put all ingredients in a pot over heat. Allow the mixture to boil. Remove the mixture from the heat and allow it to cool. The resulting juice should be bright purple and strongly tangy and sweet. We proudly submit these two recipes as our official offering to MxMo. But, as Lush Life is a full service production company, we just couldn't resist making a few videos of the amateur mixologists in our camp creating their very own cocktails. While Dave is an accomplished writer, he's certainly not a mixologist. In this, his second attempt at bartending, Dave offers up the Kentucky Harvest a very sweet take on a bourbon cocktail. Kentucky Harvest 1 oz. W.L. Weller Special Reserve Bourbon 2 oz. apple cider 1 Tbsp. caramel 2 cinnamon sticks Method: Place all ingredients in a glass. Add ice. Stir with a barspoon and strain into a cocktail glass. Garnish: 2 cinnamon sticks Lindsey decided to play it safe and borrow a recipe from our favorite magazine, Imbibe. The result was surprisingly good and incredibly refreshing. Those Bourbon Blues Courtesy of Charles Joly of the Drawing Room in Chicago via Imbibe Magazine 1.5 oz. bourbon 1.25 oz. pepper-maple syrup .5 oz. fresh-squeezed lemon juice 12-15 fresh, ripe blueberries 3 medium sage leaves Ice cubes Pepper-Maple Syrup 1 cup water 1 Tbsp. whole black peppercorns .5 cup maple syrup Warm your water in a saucepan and add crushed peppercorns. When the water begins to boil, remove from the heat and allow it to cool for twenty minutes. Strain the peppercorns from the water. Take half a cup of the peppercorn water and add a half a cup of maple syrup. Refrigerate. Combine pepper-maple syrup, lemon juice, blueberries, and sage in a shaker and muddle. Add bourbon and shake with ice. Strain into a chilled champagne saucer and garnish with a lemon wheel, 2 small sage leaves, and fresh blueberry. Summer is just around the corner, and nothing says summer more than a big frosty glass of sweet tea. So, Leo brewed up some tea and spiked it with the ingredient of the month: bourbon. Leo says, "I'm calling it the Posthaste Sweet Tea - Posthaste because it's related to the julep, but intended for summer days after the races are over.... also posthaste because while it's a long drink, it's a strong drink and it will help get you comfortably sauced." Posthaste Sweet Tea 1 cup water 2 Tbsp. sugar 1 teabag - black tea .5 cup of crushed ice .25 cup mint leaves 3 oz. high proof bourbon Garnish: 1 mint sprig Method: Boil a cup of water in a small vessel, add two tbsp of sugar, stir until the mixture is clear. turn off the heat and add a teabag - steep for 10 minutes, remove teabag and cool. Muddle mint leaves in a tall serving glass to release the flavor. Add bourbon, and continue to muddle. When done, add crushed ice and cover in sweet tea until full. Add a sprig of mint for garnish.
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