New Drinks for Rush IV

Folks, there are more drinks to come than those of the previous posts:

Rush Drinks I
Rush Drinks II
Rush Drinks III

So here we are:

Greyhound Highball

This is another highball [I definitely have to write a post about promoting highballs] - instead of grapefruit juice of an ordinary greyhound, we will use our house made grapefruit soda. And we will rim the drink with a little cinnamon sea salt - of course it will be based on gin [what a question...].

Popcorn Sour

This will be a drink, which is rather more complex and ambitious. It is actually a whiskey [speak bourbon] sour; the whiskey is infused popcorn and vanilla and finally fat washed with butter. As a craft sour, it also utilizes fresh lemon, rich syrup and glair [yeah - this is how we call egg white].

The bourbon [I plan to use Elijah Craig, which is in my eyes one of the greatest classic bourbons and definitely the best value straight whiskey on the market] becomes super smooth, due to the infusion - but the strength of the EC is still keeping it amazingly focussed; and the egg white gives a lot of froth and an elegant mouth feel.

Boost the Bramble

One of the best drink from the late last millennium; one creation of Dick Bradsell.

There is not much to improve - but still you can pimp it a little: The crème de cassis is macerated with fresh blackberries just to give it the extra fruit it deserves and besides of the classic gin, fresh lemon juice and rich syrup it gets a raspberry powder rim [pulverized freeze dried raspberries and sugar].

La Dulce Vita

I really love Dulce de Leche - it is one of the most intriguing sweets, you could think of [I will tell you abou, how to make Dulce de Leche, when I will discuss this drink in detail]. It is a staple from South America - it is basically caramelized milk.

In this drink we are shaking this with Cognac - as it is a creamy cocktail a VS will be sufficient - and we add some cream. Topping? Caramelized marshmallows - what else. It is decadent, whimsical and playful.

And now you have those - all alcoholic drinks, which I am planning for Rush. Any suggestions for more craziness?

Rush Drinks I
Rush Drinks II
Rush Drinks III

Rush Drinks IV

Comments

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most ...

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website www.cookingissues.com - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez...

Fanta Pineapple

After the agave nectar scandal , nothing seems to be big enough to post about. At it seems odd, that I am coming here to review a commercial and mass produced product. But hey- I do admit, that I love coke and really like some other commercial sodas. I only try to stay away of artificial ingredients. This said, Fanta Pineapple doesn't start a nice relationship with me. While the front states "Pineapple flavored soda with other natural flavors" - the ingredient list looks like a witches brew: carbonated water, HFCS, citric acid, natural flavors, modified food starch, potassium sorbate and sodium benzoate [to protect taste], sodium citrate, coconut oil, salt, sucrose acetate isobutyrate, yellow 5, yellow 6 Well - that doesn't really look like my homemade sodas. Yes citric acid, sodium citrate [a simple product, when you let citric acid and bicarbonate of soda react], carbonated water… this is understandable. HFCS is obviously far cheaper than sugar - this is...

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