elements, the bar blog

Last week we hosted a private party for a large group of people celebrating the conclusion of a five year business venture.  They asked me to come up with a couple of cocktails for the party- one fruit forward, white spirit-based and easy drinking; the other a bit more stiff and made from brown spirits.  In the end both came out quite refreshing and I’d be happy to sit out in the sun and welcome  spring with either of them.

Rhubarb Cooler

The Rhubarb Cooler uses Steinhager Gin.  This is German gin- legally it’s only flavoring agent can be juniper.  So in essence it’s more similar to a flavored vodka than what most people think of as gin.  Emilia hates gin; she likes this drink.  For the rhubarb component I made a syrup by cooking down several stalks of local rhubarb with sugar, water, a little vanilla and a dash of fresh squeezed pomegranite.  After straining I added some St. Elizabeth Allspice Dram and a few pinches of salt for a bit more depth and flavor.

The Rhubarb Cooler:

1 1/2 oz Steinhager, 1 oz spiced rhubarb syrup, 1/2 oz lime, 1/2 oz Chinaco blanco tequila, 1/4 elderflower syrup.  Shaken and strained into a collins glass with fresh ice and topped with 2 oz of seltzer.

Buzzed Bee Cocktail

The Buzzed Bee.  For this one I made a honey syrup with local wildflower honey and ginger.    60-40% water to honey as this wildflower stuff was pretty intense, and added a healthy dose of ginger and a green chile to steep.  It also uses Dolin Blanc Vermouth- a sweet, white vermouth in a style Dolin actually created known to some as a Bianco Vermouth.  To those who haven’t tried it yet: check it out, you’ll be glad you did.

Buzzed Bee:

1 1/2 oz Rittenhouse BIB rye, 3/4 oz ginger-honey syrup, 3/4 oz lemon, 1/2 oz Dolin Blanc Vermouth, and a big fat dash of Fee’s Old Fashion Bitters.  Shake it like you’re mad at it, then strain it into a collins glass with fresh ice.  I like mine garnished with some candied ginger.