Wednesday, 20 April 2011

Aromatic Orange Bitters

And so the theme continues...

I really like an aromatic bitters, like Angostura Aromatic, but I intended this bitters recipe to also have a slight orange aroma. I set about to basically combine, in my opinion, the best parts of an aromatic bitters and an orange bitters. Of course there is minimal colouring when you put this bitters into a drink, this is because it hasn't been loaded with colourings like a bought bitters would be. I'm going with calling this Aromatic Orange Bitters solely to irritate some mixologists and mixed drink connoisseurs. It should keep for up to a year.

Aromatic Orange Bitters
time 20 days+ - makes approx 500ml

1 organic orange, peel
1 organic lemon, peel
2t coriander seeds
2t caraway seeds
10 whole cloves
4 sticks cinnamon
350ml vodka
150ml water

Remove peel from orange & lemon with a vegetable peeler,
be careful not to get any of the white pith.
Place all, except water, in a sterilised 700ml pickling jar.
Seal tightly.
Leave in a cool, dark place for 10 days -
Shake the jar every day.
After 10 days, Remove spices & peels.
Place them in a small pot.
Add water to pot.
Cook pot over medium-low heat for 5 minutes.
Add to jar. Stir. Seal tightly.
Leave to infuse for at least 10 days -
Shake the jar every day.
(Leave for more than 10 days for a stronger flavour)
Strain. Discard solids.
Pour into sterilised bottle/s.

and now the drink...

Lemon, lime & bitters is an immensely popular drink in Australia, where it supposedly originates from. Apparently amongst Australian golfers it became a custom to have a refreshing lemon, lime & bitters after a round. There's also the equally popular soda, lime & bitters which is just using soda (sparkling) water instead of lemonade. Upon travelling outside of the great southern land I was surprised to have not encountered either of these drinks anywhere even though all the ingredients are readily available.

Lemon/Soda, Lime & Bitters
serves 1

20ml homemade bitters (5 dashes bought)
1/4 lime OR
15ml lime juice cordial
lemonade OR
soda (sparkling) water

Roll the bitters around a 300ml tall/highball glass,
making sure to get all over the inside.
(This means it will mix itself)
Gently squeeze in the lime juice, or pour in cordial.
Fill up with lemonade or soda (sparkling) water.
Garnish with the piece of lime.

Sunday, 17 April 2011

Orgeat Syrup with Xylitol

You should all start to notice a theme in the next few posts, mixed drinks might be a burgeoning interest of mine. A drinks cabinet can be a very scary place for the sugar conscious. A purchase of some much lusted after tiki mugs in a far away, magical city known only as Stockholm requires the making of beverages to put in said tiki mugs. So where do you find those little extras, ikke tilsat sukker, that you need to make some divine drinks?

Orgeat syrup is most famously used in the classic tiki drink, the Mai Tai. It is basically emulsified almond oil and water so imagine a type of liquid marzipan. You can also use it in coffee, other drinks and desserts. Because there is no sugar in this recipe it is very fluid and appears more milky. If you have a real sweet tooth feel free to add a little more xylitol. This recipe should be refrigerated and will last up to a month if not longer.

Orgeat Syrup with Xylitol
makes approx 450ml

150g peeled almonds, chopped
50ml/2 1/2 tbsp xylitol
400ml water, preferably filtered
50ml vodka
20ml/1 tbsp rose water essence

Process almonds until roughly ground.
Add water, almonds, xylitol to a pot.
Bring to boil.
Turn off heat.
Cover pot.
Leave overnight - or at least 12 hours.
Strain through cheesecloth or similar.
Discard solids.
Stir in vodka, rose water essence.
Pour into sterilised bottle/s.
Keep refrigerated.

and now a few drinks..

Today's Trader Vic Mai Tai*
serves 1

30ml gold rum
30ml dark rum
30ml triple sec/cointreau
15ml lime juice
15ml orgeat syrup
garnish: fresh mint, pineapple..

Shake all in a shaker with ice.
Strain into glass over crushed ice.
Garnish with mint and/or fruits.
Serve with a straw.

*may or may not be the modern Trader Vic's recipe.

serves 1

45ml pastis
15ml orgeat syrup
water or sparkling water

In a tall 300ml (Collins) glass,
Add pastis & orgeat.
Fill with ice.
Top up with water or sparkling water.

Wednesday, 6 April 2011


Pumpkins aren't that common in Denmark.