Balalaika & Week of May 2, 2010

Today we'll be drinking the Balalaika, a refreshing vodka-based cocktail that will likely remind you of the Sidecar.  First though, let's recap the Derby, take a quick look at a new cocktail book we'll be using, and talk about what we're drinking this week.

Balalaika cocktail

How about that Calvin Borel, eh?  He's one hell of a jockey.  From now on, I'm picking whatever horse Calvin rides. 

My choice, Ice Box, came in second place.  He made the late charge that I expected, and had there been another quarter mile he would have likely pulled ahead, but alas, it was not to be.  It was another excellent Derby, though the telecast needs some improvement. 

NBC needs to limit the cross-promotional garbage that comprises a fifth of the Derby program.  For example, in the midst of the multi-hour program, NBC showed a Top Chef competition.  I like Top Chef, a program that appears on Bravo under the NBC/GE umbrella.  However, Top Chef contestants, as talented as they may be, have no relationship to the Kentucky Derby.

The brief cooking competition was ridiculous, and poorly thought out.  The competition was purported to be about the food at the Kentucky Derby, and the featured ingredient was mussels.  Mussels?!  What relationship do mussels have to the Kentucky Derby?  Nothing at all!

So not only is NBC blatantly cross-promoting shows on their affiliated networks, but some producer chose mussels as the ingredient that showcases the cuisine of the Kentucky Derby.  Completely baffling.  The entire production reminded me of the 2nd hour that NBC added to the program The Biggest Loser.  One hour was sufficient to show the dramatic weightloss of the contestants.  The added 2nd hour meant more filler, and more emotional nonsense.  I no longer watch the program as a result.

Enough kvetching!  Let's talk about drinks, specifically, what we're drinking this week. 

What We're Drinking This Week:

Today, we're drinking the Balalaika, a vodka based cocktail that, as mentioned above, is reminiscent of the Sidecar.

Later this week, we're going to delve a little deeper into the liqueur Parfait Amour.

We're also going do something fun for Cinco de Mayo.  I'm not sure what we're drinking just yet, as I'm still trying to score a particular liqueur, Viuda de Sanchez, and it's not widely available in my area.  Not to worry though, I have a good man on the lookout for a bottle as I type.

If time permits, we'll also check out the French 75 cocktail - a classic that has been receiving a lot of well-deserved hype of late.

Soundtrack this week:  The soundtrack this week is the new Gorillaz disc, Plastic Beach.  If you're already a fan of Gorillaz, you'll like this album, and if you're unfamiliar with their work, expect a mix of rap, funk, beats, and crooning from former Blur frontman Damon Albarn.  The music is often dark and bouncy at the same time.

In an exciting addition to the cocktail book collection, I snagged a copy of the now out of print The Ultimate Book of Cocktails.  It's likely available at discount book store locations near you, and if you can't find it there, Amazon has it listed in its used section for cheap.  I bought mine for $7.  Go to the nearby Half-Price Books and you should be able to find it cheap.  Amazon has copies listed for as little as $3 or so, before shipping.

This book contains really nice pictures of each drink.  There are some interesting twists on each recipe, as well as a brief description of the cocktail itself, its origin, etc.  For as little as the book costs, I think it's a good addition to the collection.

Today's drink comes from the book, so let's check out it out in greater detail: the Balalaika.

The Ultimate Book of Cocktails, page 138

Balalaika

1 1/2 oz vodka
3/4 oz Cointreau
3/4 oz lemon juice

Shake the ingredients well with plenty of ice, and stain into a chilled cocktail glass.  Add an orange-and-cherry garnish.

For this drink, I'm pulling out the Ketel One vodka, and in addition to the Cointreau, I'm using Nellie and Joe's Key West Lime Juice.  Feel free to use whatever vodka you have on hand.  In a pinch, you could sub out Cointreau for either triple-sec or Grand Marnier.

The Balalaika has a stronger alcohol taste than most of the cocktails we've made over the last few months.  In my opinion, vodka can often taste harsh at first in certain cocktails.  After one or two sips, the harsh nature of the liquor fades and becomes less noticeable.  I relate this to the fact that vodka adds little by way of flavor in this type of mixed drink, and with no additional flavor added, it's just adding alcohol content.  Sometimes, more alcohol content can be a little harsh.  This is not a hard and fast rule by any means, and the vodka fans may think I'm speaking out of turn.

This drink though, is both refreshing and lip-smackingly tart.  The Cointreau and lemon juice both add a vibrant citrus kick to the muted vodka flavor.  It's excellent. 

Between the Balalaika and the Sidecar, a cocktail with brandy instead of vodka, I do prefer the Sidecar.  The Sidecar is a smoother cocktail, plain and simple.

Looking forward to another stellar week here at The Amateur Mixologist.  Quick shout-out to a couple Indianapolis friends, and one friend out in NYC:

-  Indianapolis Amy, whose blog provides excellent insight into the "city that never sleeps; only has time to Nap"

-  Would I Buy It Again, a blog devoted to determining whether Indianapolis cuisine is worth a revisit (as well as some fast food reviews that are always entertaining)

-  NYC reader Tom who has written with interesting questions and commentary over the last few weeks.  It's always more fun when drinking with friends, so I do appreciate your support and readership.

Salud!


For more drink links, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.

The Mint Julep, Part III, Louisville Stinger

If you haven't checked them out already, we've been drinking Mint Juleps over the last couple of days.

First, we tried the Traditional Southern-Style Mint Julep, a pleasant drinking bourbon cocktail of great prominence this time of year in the Commonwealth.

Then, we tried the Muddled Mint Julep, a similar, albeit a tad easier to drink version of the classic cocktail.

Today, on Day 3 of our stroll through the world of Mint Julep, I made an executive decision, and decided we'd try the Louisville Stinger in the place of yet another Mint Julep.

For those disappointed that they are not seeing another Mint Julep recipe, my sincerest apologies.  But, this Louisville Stinger is good, very good.  It may be the go-to order this weekend if you want something a little off the beaten path.  As you'll notice in the recipe, it's got bourbon and mint flavor, so you could make an argument that the Louisville Stinger is the long lost distant cousin of the Mint Julep (think of it as the 3rd cousin, three times removed).

And we're off (to drinking)!!

American Bar, page 356

Louisville Stinger

1 ounce bourbon
1 ounce light rum
1/2 ounce white creme de cacao
1/4 ounce creme de menthe

Shake the ingredients vigorously with ice.  Strain into a chilled cocktail glass.

For the Louisville Stinger, I'm using good ol' Jim Beam White Label, Bacardi Rum, and DeKuyper Creme de Cocoa and Creme de Menthe.

This will be an excellent cocktail for Kentucky Derby weekend. First, the mint pairs perfectly with the rest of the ingredients.  There is a nice cool mint flavor that is not too minty.  A little mint can go a long way, and this is just the right amount.  The creme de cacao provides a nice smooth chocolate flavor and aroma, and it too pairs well with the rest of the ingredients. 

Know though, that the mint really dominates the white creme de cacao.  Despite its larger contribution to the ingredient list, the creme de cacao takes a backseat to the minty goodness of the creme de menthe.

Also worth noting is the fact that this drink is shaken, not stirred.  I'm not going to delve too deeply into the ongoing debate between shaking and stirring (not in this post anyway), but on balance, a shaken drink will likely be a little cooler, a little more mellow as a result of the melted ice, and more frothy.  The Lousiville Stinger is all of these things when compared to a Mint Julep, and it's not even served over ice.

No matter which drink you prefer, the Traditional Southern-Style Mint Julep, the Muddled Mint Julep, or the Louisville Stinger, I hope everyone has a great Derby weekend.  My pick is still Ice Box, with a late charge to win it.  Until next week, cheers!

For more drink links, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.

The Mint Julep, Part II, Muddled Mint Julep

Since we're focusing so much upon the Derby's main drink, let's take a moment to focus on the race itself.

This year's Kentucky Derby has already gone through a bit of drama when the original favorite, Eskendereya, had to withdraw after some swelling in its left front leg.  Now, the favorite is a horse called Lookin at Lucky. 

But, in yesterday's lane draw, Lookin at Lucky drew the inside lane, which made me question the veracity of its namesake.  Lucky?  Not yet, anyway.  The inside lane is notoriously difficult to navigate unless the horse can get out in front early, or, if the horse can somehow find its way through traffic.

Sidney's Candy, the horse slated as the second favorite, is running out of the far gate, gate 20.  Some horse racing enthusiasts think that the far post positions for the two favorites somehow evens things out.  I don't know what to make of it, truthfully. 

My pick is Ice Box, in the second post position.  He's a late closer, which I think will prove usefull when Sidney's Candy runs out of gas at the end.

Now, onto the Muddled Mint Julep!

The Ultimate Bar Book, page 358

Muddled Mint Julep

12 to 14 fresh mint leaves
1 teaspoon simple syrup
4 ounces Kentucky bourbon
2 to 3 mint sprigs
Lemon twist (optional)

Muddle the mint leaves and simple syrup in the bottom of a chilled julep cup or old fashioned glass.  Fill the glass with crushed ice, add the bourbon, and stir until the glass is frosty.  Garnish with the mint sprigs, extending them above the rim, and a twist of lemon peel, if desired.

I'll be making this version with Jim Beam White Label, Simple Syrup (available at Fresh Market, or made on your stove if you're not as lazy as I am), organic mint, and lemon (though admittedly, I'm not going to include a lemon peel, because I find it unnecessary).

This is a little sweeter, more accessible version of the Mint Julep.  But don't be fooled, it is still a strong bourbon drink.  Not much changes in this drink, compared to yesterday's Traditional Southern-Style Mint Julep, except that additional mint is used at the start, muddled with the simple syrup.  The added mint provides a little sweetness, and a more prominent mint flavor.  The same aroma is present as a result of the prominently placed mint sprig as a garnish. 

This is a great cocktail, no doubt about it.  It requires a little more mint, and a very small amount of effort with the muddling.  Is it better than the Traditional version?  I don't know - to each their own, right?  I like them both, but I'd probably make the Traditional version more often, if only for convenience sake.  I also like bourbon enough to drink it with less periphery. 

Tomorrow, more Mint Julep madness!  By the end of this week, you're going to know more about Mint Julep variations than a Louisville bartender.


For more drink links, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.

The Mint Julep, Part I, History, and the Traditional Southern-Style Mint Julep

It's Kentucky Derby season!  That's right folks, it's that time of year where we all pretend that we care about horse racing.  And, in honor of the occasion, we're doing a 3-part series on the Mint Julep, publishing gems through the end of the week.

Now before saddling up to the local OTB, and before lighting up that Marlboro Red, you know, just to fit in the aforementioned OTB, take a moment to learn of the Mint Julep.

The Mint Julep is the only cocktail that comes to mind around Derby season, and consists of 4 basic ingredients: bourbon, mint, sugar and water. 

It is thought that the first Mint Juleps were made on the east coast around 1750 or so, a likely combination of mint leaves and whatever moonshine was available in Maryland, North Carolina and Virginia (source link).  For the linguists, the word "julep" is derived from the word "julab", a drink made of water and rose petals that was popular in the Middle East and Europe.

The drink didn't make its way to the Commonwealth of Kentucky until the 19th century, whereupon the main alcohol consumed was what we now refer to as bourbon (though again, it probably tasted more like your everyday moonshine back then, and different from the bourbon we know of today). 

In 1938, the Mint Julep became associated with the Kentucky Derby by way of the commemorative glassware that Churchill Downs used when serving the cocktails.  The Mint Julep had made many appearances in prior years at the horse track, but it was the glassware sealed the Mint Julep and Kentucky Derby together in perpetuity.

If you're enamored with the history of the drink, I recommend checking out Joe Nickell's book "The Kentucky Mint Julep."  If Joe's book doesn't satisfy your Mint Julep obsession, you sir, have a problem. 

You should know too, that no one in the Commonwealth drinks these things, even during the Derby.  The Mint Julep is a part of the event for part-time revelers, and not the good ol' Kentucky boys and girls ("You can tell the people from out of town at Derby parties...[t]hey get all excited because they feel like a julep is the thing they have to drink.").

Which is not to make you think that the Mint Julep is a bad cocktail.  It's a fine drink all its own, though, it is usually not as minty as people would like to believe.  It's far more bourbony than people realize.  Yes, I just made up the word "bourbony" - try and use it in a sentence today, I dare you!

Bourbon is one of my favorite alcohols.  Thing is though, sometimes a Mint Julep makes you feel as though you're misusing good bourbon by adding anything to it but a splash of water.

Today, we're going to try our hand at the first of a few recipes, the Traditional Southern-Style Mint Julep.  Be forewarned, this traditional version is really really bourbony.  Mint is an aromatic in the Traditional Southern-Style version, and little more.

Tomorrow, we're going to make a Muddled Mint Julep, a version that is likely more palatable for the average cocktail drinker (and likely too, an abomination to anyone who reveres bourbon neat).

To the drink!

The Ultimate Bar Book, page 358

Traditional Southern-Style Mint Julep

4 ounces Kentucky bourbon

1 teaspoon simple syrup

4 to 6 mint sprigs

Pour the liquid ingredients into a juliep cup or collins glass filled with crushed ice.  Stir well until the glass is frosty.  Garnish with the mint sprigs, extending them above the rim, and serve with a straw.

For this cocktail, I'm using classic Jim Beam White Label, Simple Syrup, and organic mint leaves.

I'm a big fan of this version of the Mint Julep, though it will be too strong for many drinkers.  You're essentially making a sweet version of a straight bourbon, with some very pleasant aromatics thrown in the mix. 

I think Jim Beam is a good choice here.  I should add, that I think Jim Beam is a quality bourbon.  Yes, it's cheaper than everything else on the shelf, but, their white label is a good product.  Believe it or not, I prefer it to Jack Daniels whiskey.  Do I think it compares to Woodford or something in the middle range of bourbon price points?  No.  But that's OK, Jim Beam is perfect for this type of mixed cocktail, whereas Woodford may be a better choice when drinking bourbon neat.

You're going to enjoy this drink if you like whiskey, it's that simple. But, if you find it a little strong for your tastes, I have a few suggestions:

1. Let it mellow. Don't touch the drink for five minutes, and let the ice do its work. You'll be surprised the difference in the first taste of a drink after its freshly made, and after its had a chance to marinate for a minute. And sometimes, the first taste of a drink will go a long way in determining your overall enjoyment of (and moreover willingness to finish) the rest of the drink.

2. Increase the syrup by just a touch. Not a lot! Just a little - like a half more of a teaspoon. Any more than that and you're going to be drinking sugar-whiskey, and you're really veering away from the core of the traditional Mint Julep recipe.

3. Swirl the mint leaves in the drink, and then place them back as a garnish. This is going to impart a touch more mint flavor into the cocktail - probably more than you'd likely think.

I'd do one or two of the above, but only if necessary. I enjoy the drink as is, but if you need a little bit of a buffer to make it drinkable, have at it. You're supposed to enjoy cocktails, remember? It's no fun if you're suffering through them!

Tommorrow, we're going to make a Muddled Mint Julep, a sweeter version of the drink. The Amateur Mixologist, your home for all Mint Julep related news and information.



For more drink links, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.