Tag Archives: The Miller Tavern

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

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MxMo.to – Money Drinks

Great topic this month, Money Drinks!

Present at this months drink tank… Nishan Chandra of Blowfish, Renata Clingen ex. Teatro, Gavin MacMillan of B1, Rob Montgomery of the Miller Tavern, Scott McMaster, consultant. Cheerleader…Caitlin Mason

Click here to see this months host – http://beersintheshower.blogspot.com/

First to the bar for Money Drinks…
Rob Montgomery – KFC Sazerac
Kentucky bourbon, Fig jam and Caramel liquer

Rollo double straining his KFC Sazerac

I had seen a version of this cocktail on the menu @ Lab in London, England circa 2000. Having never tried it I continued to experiment with variations over the years. This is now my go to recipe when people say they don’t like whiskey or whiskey cocktails. 60% of the time it works all the time. Scratch that. It always works. :) 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.

The KFC Sazerac in all its glory... delish!

The KFC Sazerac in all its glory... delish!

Splash of water
1 Barspoon of fig jam
50ml Bulleit Bourbon
15ml Caramel liquer
1 drop Peychaud bitters
10ml Absinthe
orange twist (to garnish)

Take 2 double old fashioned glasses and fill 1 with ice. In the other combine the fig jam with the water and stir well to combine. To the jam slurry add the bourbon, caramel liqueur and Peychaud’s bitters. Add 2-3 lumps of ice and stir well. Jettison the ice from the second glass and add the Absinthe. Coat the inside of the glass and throw the rest out. Fine strain first mixture into the prepared glass and garnish with an orange twist.

Serves 1

Up next was Gavin MacMillan – Million Dollar Manhattan

Gavin's Million Dollar Manhattan

Frankie from Bar Chef does a version of this one with a cold smoker, I like it just as is…

75mL Crown Royal XR
25mL Sweet Vermouth
3 dashes JT Decanter Bitters
3 Amarena Cherries for Garnish

Stir over cold fresh ice, strain and enjoy

Renata Clingen – Winter Mojito

Winter Mojito

Renata preparing the Winter Mojito

45mL Angostura 1919
15mL Maple Syrup
6 Cranberries Muddled (plus 2 for Garnish)
12 mint leaves
120mL Ginger Beer
30mL Soda Water

The Winter Mojito - Festive and Delicious

The Winter Mojito - Festive and Delicious

Scott McMaster – Rising Star

Scott McMaster shakes up the Sake Cocktail converter - Rising Star

Scott McMaster shakes up the Sake Cocktail converter - Rising Star

60mL Soju or Nigori Sake
30mL Umeshu “Choya 23″
2 spoons Kiwi Mango Preserve
1 dash Grapefruit bitters

The Rising Star dispells a lot of pre-conceptions about Sake

The Rising Star dispells a lot of pre-conceptions about Sake

Nishan Chandra – Flying Grouse

Nishan Chandra of Blowfish with the Flying Grouse

Nishan Chandra of Blowfish with the Flying Grouse

60mL Famous Grouse Blended Scotch Whiskey
3 dashes Lemon Bitters
30mL Roses Lime
60mL Lime Juice
30mL Agave Nectar
Top with Sparkling water

As our first attempt at joining in with Mixology Mondays globally we had a good time, and look forward to hosting one in the future! Thanks to all who participated! Until next month…

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