Cheers to Change!

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MixologyYes, I realize we’ve had a brief interlude, but I’ve been a bit tied up working on this.  You’ll also notice that in addition to launching the new biz, the blog was also rebranded to have a similar look and feel. Please don’t be alarmed by that – the content here will still reflect my own personal musings. I’ve additionally been pulling artwork and creating some items for an upcoming Etsy shop, so stay tuned because it will eventually be linked under “Retail Therapy.” As far as food and drink interests go, I’ve once again signed up for my Good Food Collective summer share which will start in June. I’m sure my bags o’ farm market goodness will contain some obscure vegetables for further kitchen experimentation.  I’ve also submitted a few of my vegan recipes for a local event called Veg Out taking place at the end of May. Amidst all things “cray,” I’ve conjured up some new soups, cookies, and cocktails. I figure I’ll start with the booze since we should probably toast to new endeavors and I’ve declared it officially gin season. So if you’re thirsty for a new tipple, give these a whirl since they’ve certainly had a few quality control runs.

Let’s start with a drink based on Hendrick’s Gin with a few interesting additives.  I came up with this one a couple of months ago after a liqueur called Parfait d’ Amour piqued my interest.  Parfait d’Amour is a deep violet color and typically has a flavor profile of orange, vanilla, and floral notes. There are other brands available but I picked the Marie Brizard (link above) brand because it also boasts notes of orange blossom, almond, and rose (I’m also detecting a hint of violet) which I thought would complement the Hendrick’s well. It’s fun going to the liquor store and asking for it. No one knows what the hell it is, so you can certainly amuse yourself with expressions of general confusion from the staff. I decided to name this beauty after a classic perfume from the house of Guerlain due to the similar citrus, vanilla, and powdery floral notes and of course, its distinctive color.

Lady Sensory’s L’Heure Bleue Cocktail L'Heure Bleue

1.5 oz Hendrick’s gin

.5 oz of each:  Blue Curaçao (I use this, procured on my trip to Curaçao),

Parfait d’Amour, and freshly squeezed lemon juice

Dry Champagne (or any dry white sparkling wine)

Sparkling water, seltzer, or club soda

Lemon twist (garnish)

Chill a tall flute or large wine glass. In a cocktail shaker, combine ice, Hendrick’s, Blue Curaçao, Parfait d’Amour, and lemon juice. Shake and strain into chilled glass. Top with equal parts dry Champagne and sparkling water and garnish with a twist. This is simple, pretty, and very refreshing.

The next beverage evolved after researching several different gins I had yet to try. I decided to pick up some Plymouth Gin this past week, which is dry, aromatic, and very well-rounded. It makes for an excellent gin and tonic. In fact, I’m drinking one as I type this, and I’ll be experimenting with a Plymouth martini once I pick up some dry vermouth. Much like Champagne, Plymouth is both a style of gin and protected geographical location for gins produced in Plymouth, England. The only distillery producing it is Black Friars (owned by Pernod Ricard) and there is an image of a small friar on the back of the bottle. I really like this gin and find it to be very versatile. I whipped this one up with some ingredients I had handy and it’s both simple and amazing. This recipe will make two cocktails in rocks glasses.

Lady Sensory’s Oran Juice Jones Cocktail Oran Juice Jones

1.5 oz Plymouth Gin

.5 oz Grand Marnier

Juice of one lemon

1 tsp honey

2 slices and juice from one medium orange (I used a Valencia orange)

Sparkling water, seltzer or club soda

Angostura bitters

Fill two rocks glasses with ice, cut an orange in half and cut two wheels. Over a cocktail shaker, juice the remaining orange, the lemon, and mix in 1 tsp of honey. Add ice to the shaker, the Plymouth Gin and Grand Marnier. Shake and strain into the rocks glasses. Top with bitters and sparkling water. Garnish with an orange wheel.

Yep. I totally named it after this guy. What can I say? We’ve had a lot of rain lately and this tasted just like orange juice. This makes for an excellent brunch or day drink. Cheers to change and happy sipping!

 

Distilling My Thoughts

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Black Button Distilling in Rochester, NY

Black Button Distilling in Rochester, NY

I recently visited a brand new local distillery in Rochester for a tasting.  Black Button Distilling is located on Railroad Street on the way to the Public Market and adjacent to the Rohrbach’s Brewery and tasting room. The owner and chief distiller, Jason Barrett, provided a tour and was refreshingly down-to-earth and knowledgable. As he shared his story, we learned how he made the bold move of basically giving up his corporate job and house to pursue his dream of starting his own distillery. He also talked about the history behind the brand name (his family owned a button factory), the distilling process, and various tasting notes of the current product offerings. I recommend stopping in – it was a very educational and fun evening!

I sampled a wheat vodka (there were two and I had the one with the non-sake notes), the moonshine, and the Citrus Forward Gin. The bourbon is presently being aged in barrels with an anticipated release in 2015. Not surprisingly, the gin won me over with its distinctive flavor notes. The typical juniper bite is smoothed out with citrus and spices resulting in a profile reminiscent of orange spice tea. I knew I could have some fun experimenting with this. Thus, retail therapy occurred and I left with a bottle in hand. In addition to the booze, the Black Button shop also offers glassware, delicious maple syrup (really good stuff!), a variety of bitters, and simple syrups. I am 99% sure the simple syrup brand they offer is this one. However, I determined that I could make the lavender lemon syrup at home myself because as we’ve already established, I am that weirdo who has lavender on hand. If you are not as ambitious, feel free to procure a bottle of syrup in addition to the gin.

Let’s cocktail, shall we?

Lavender Lemons

Lady Sensory’s DIY Lavender Lemon Simple Syrup

Zest and juice of two lemons + enough water to total 1.5 cup of liquid

1 tbsp dried lavender (make sure it’s for culinary use – you can get it at Williams-Sonoma)

1/2 cup granulated sugar

1/4 cup vanilla sugar

I added a small amount of vanilla sugar to slightly round out the flavor because I have a fussy palate. No worries if you don’t have it on hand – you can omit or add a tiny drop of vanilla extract. In a medium-sized saucepan, combine all ingredients and bring to a boil for several minutes. Reduce heat and simmer until mixture is reduced in half (approximately 3/4 – 1 cup). Strain mixture through a fine mesh strainer or tea strainer to remove the lavender and zest. The color will resemble pink lemonade. Syrup will keep for a couple of weeks in the refrigerator if stored in an airtight container (I used a mason jar). Use in cocktails, sodas (“cold pop”), or even over ice cream. Cocktail recipes from my mixology experiments are below.  You’ll note that I’ve incorporated some French names thanks to the lavender.

The Jacques Collins

Jacques Collins

Lady Sensory’s Jacques Collins

2 oz Black Button Citrus Forward Gin*

2 tbsp lavender lemon simple syrup (above)

Orange slice and 1-2 Maraschino cherries for garnish

Top with sparkling water/ club soda.

Chill a Collins glass or large rocks glass a few minutes in advance. In a cocktail shaker, combine ice, gin and lavender lemon syrup. Shake until well combined and pour into the chilled glass. Top with sparkling water and garnish with an orange slice and 1-2 cherries. This drink is simple, refreshing, and will make you long for summer (especially in this extreme cold!)

 

Soleil Levant Martini

Soleil Levant Martini

Lady Sensory’s Soleil Levant (Rising Sun) Martini

2 oz gin (again, Black Button Citrus Forward)

1/2  oz St. Germain

1/2 oz Lillet (blanc)

1 oz lavender lemon simple syrup

Several dashes of Angostura bitters (will provide additional flavor and color)

Orange or lemon slice for garnish

Chill a large martini glass in advance and fill a cocktail shaker with ice. Combine gin, St. Germain, Lillet, lavender lemon syrup, bitters, and shake well. Pour into a martini glass and garnish with an orange wheel (or lemon – your choice). You can add another drop or two of bitters if needed (the drink should be apricot in color). You could also rim the glass with lavender sugar if you are feeling extra fancy. And no, I haven’t made lavender sugar yet, but I probably will soon.

Black Button products are currently available at the distillery, restaurants, and some liquor stores. The average cost is around $40 for the gin, and it is well worth it. Pick some up and support people’s dreams and local businesses. Gin season is almost upon us and you will definitely want the Citrus Forward on your home bar!

* If you aren’t local to Rochester, an orange or citrus-infused gin would probably work for either of these recipes until Black Button becomes more widely distributed.