MxMo XLVI takes place Monday, February 22. Hosting this round is Sonja at Thinking of Drinking, and Sonja has chosen Absinthe as the theme. Certainly one of Toronto’s best MxMo’s to date, and a thoroughly enjoyable excuse to get together and have some tasty beverages. Some of us chose absinthe as a modifier, some as a base… some chose citrus and some cream, then we finished off with some fresh espresso and macadamia syrup to cap the night… Enjoy from the t-dot
Elan Marks presents
“Two in the Pink”
1.5 oz alize red passion
1.5 oz absinthe
1 oz ameretto
1 oz egg whites
2 oz cranberry juice,
squeeze one fresh lemon wedge …
in a tin with ice add all ingredients, shake the shit out of it, till its nice and frothy
strain and enjoy,
Scott McMaster (aka Evil) presents “The Purp”
Makes 2.
60ml Zoladkowa Gurzka Bitter Vodka
10ml Hills Absinth
2-7 inch rosemary branches (no stems). 3 barspoons of blueberry jam
Muddle vodka, jam and rosemary in boston glass. Add absinth and ice, shake, fine strain in to tall thin glass. Flute would work as well as pictured glass. Top with Absenth foam.
Rob Montgomery
Ghostface Killah Cocktail aka Pretty Toney Tipple
Inspired by San Francisco bartender Camper English’s adaption of the Absinthe Suissesse Cocktail, I added a few changes of my own. Remake of a remake so to speak. I hope you enjoy.
50ml Hills Absinthe
15ml Macadamia Nut Syrup
1 egg white
60ml heavy cream or half-and-half
dash orange blossom water
pinch of 6 spice powder(5 spice plus ginger)
Combine liquid ingredients in boston glass, Fill with ice and hard shake. Strain over crushed ice in oldfashioned glass or straight into a chilled coupe glass. Sprinkle with 6 spice powder.
Serves 1.
Wes Galloway
Not bad for a first run, but needs tinkering:
Pour la Premiere Fois
1.25oz Calvados De Boulard
.75oz Italian Vermouth
.5oz Pernod Absinthe
.25oz Pama Pomegranate Liqueur
2 dashes Peychaud Bitters
1 dash Angostura Bitters
*Combine all ingredients in a mixing glass with ice and stir well. Strain into a chilled cocktail glass.
Nishan Chandra busts out the Snowbird
15mL Hills Absinthe
30mL Domaine de Canton
Juice of 2 Fresh Limes
20mL Orgeat
3 dashes Fee Bros Lemon Bitters
Shake all ingredients over ice, strain into 3 tall shooter or coupe glasses.
Add one dash of bitters to garnish.
Gavin MacMillan presented the GF Twizzler
45mL Juniper Green Organic Gin
30mL Cointreau
30mL Hills Absinthe
60mL Ruby Red Grapefruit Juice
2 dashes Peychauds Bitters
Brulee the outside of the glasses with absinthe for aromatics, then shake and strain into bruleed glassware.
Sessions like these not only build community and grow passion for Mixology in Toronto, they provide an open forum for bartenders to be creative and test concepts and products that may never have collided in the same glass. This creative foundation is both fundamentally important and essential, and is a core belief that makes BartenderOne the leading Bartending Service Provider and Bartending School in Toronto.
The fig jam and Caramel liquer take the place of the sugar in a traditional Sazerec, while adding complexity and depth with their respective flavours.
Mixology Mondays – Pain in the Ass Drinks
MxMo XLVIII will take place Monday, April 26; hosting this round is Seattle bartender Mike McSorley, who publishes the blog McSology, and for the theme Mike has chosen Pain in the Ass Drinks. As he puts it in his preview post:
…My charge to you all is to document your (least) favorite drink that is the proverbial thorn in your side. It can be virtually anything stylistically – The point here is to have fun and share that little ticket item that throws you off your cleaning game 10 minutes before last call!
Nishan Chandra from Blowfish presents the work in progress that may or may not be presented at Made with Love Mixology in Quebec City on May 10th.
Cafe Del Mar…
60mL Skyy Vodka
15mL Coconut cream steeped with dates and vanilla beans
15mL Mango Juice
30mL Espresso
60mL Melted Dark chocolate, white chocolate, Caramel (Kat Salon mix)
Shake all ingredients together over ice and strain into a cocktail glass.
On a wonton spoon place 15mL Amarula Cream Liqueur, Mars Chocolate Spice, and Blowfish Espresso Chocolate Cake with Chili and Blue Icing Sugar Paste.
Place a tab of Kupuru on a hot stone and burn for menthol aromatics. Enjoy when Kapuru is spent.
Scott McMaster adds to the mix with his Lamb infused Skyy creation called Mary’s Little Caesar…
45mL Lamb infused Skyy Vodka
120mL Clamato
Powdered Mushroom, Rosemary and Thyme Infused Salt Rim
Served over frozen cucumber cubes.
Coming from the school that every Caesar is different everywhere you go, and its never perfect unless you make it, each element has so many vartiations, the ultimate combination is only found on your own palate.
you can follow Dr Evil aka Scott McMaster on twitter… @evilatthebar
Wes Galloway came to the bar with the KFCeasar.
KFCeaser
45mL Roast Chicken-Infused Vodka
15mL Vodka
3-4 Dashes Smokin’ Joe Hot Sauce
3oz Mott’s Clamato
Healthy pinch of 11 herb/spice blend(Thyme, Oregano, Basil, Celery Salt, Paprika, Black Pepper, Salt, Ginger, Garlic, MSG, Dry Mustard)
*Add all ingredients to a mixing glass and roll drink between mixing tin and glass 8-10 times. Strain drink into an ice-filled highball glass rimmed with the 11 herb/spice blend. Use any leftover spice to make fried chicken;)
You can find Wes on Facebook by searching Wes Galloway
Gavin MacMillan busted out a Strawberry Pear Caipiroska
60mL Grey Goose La Poire
2 Strawberries and 1/2 lime muddled
1 tsp sugar
Muddle berries an lime with sugar, add crushed ice and La Poire.
you can follow Gavin on twitter… @bartenderone
Irish Coffee
As I like to make all my cocktails fresh and handcrafted the Irish Coffee is my absolute PAIN in the ASS drink. The bottles have been wiped, dishwasher dismantled and some guests sneek in. “Irish Coffee? No Problem… Let me put on a fresh pot of coffee….” Next a whisk and bowl are pulled out and the cream starts to happen…. At this point the guest usually looks a little sheepish, but I keep a genuine hospitable smile. Once the drink finally gets to their lips, it is surely the best post prandial they have ever had, and heck with all this whipped cream and coffee let’s have another round!!
Irish Coffee
Unsweetened Heavy Cream
50ml Irish Whiskey
120ml Fresh-Brewed coffee
30ml Rich simple syrup
Whip the cream until bubbles no longer form on the surface, thickened but still pourable.
In a small white wine glass combine remaining ingredients and stir gently to combine.
Ladle 2-3cm of cream on top, garnish if desired and serve at once….
you can follow Rob on twitter… @kidcampari