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
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.
Are you Getting Fresh with Me?
Displaying something exotic on the bar opens up your guests' eyes to all of the possibilities, and allows you to show off what your capable of working with!
The kitchen and the bar have always had a peaceful coexistence and freshness has always been a key ingredient to the success of any kitchen. The same is quickly becoming true as consumers are demanding the same fresh, handcrafted care from their mixologist as they do from their chefs. It’s rare to find a bar chef who can take the principles of traditional mixology, and synergize them with fresh ingredients to create cocktails that take your dining and drinking experience to a new level.
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