Intelligent Bartender

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.

Welcome to this months MxMo, before we start a special thanks to Cocktail Slut for hosting.  Schedules didnt permit as large a gathering in Toronto as we would have liked this month, but Rob Montgomery came through with flying colours with “God Save the King” aka “Royal Gin Fizz”

God Save the King with home made MacMonster Bitters

Adapted from the “Silver King” from Wylie Drufresne’s restaurant WD-50 in NYC. A deceptively simple drink that is truly greater than the some of it’s parts. The “Silver King” contained no tea, so I set about to add some. My first attempt of tea infused sweet vermouth was tasty, but lacked a little punch. Digging around the fridge I found a bottle of Lyles Golden syrup. Perfect (give it a try instead of regular simple syrup in your favorite recipe). Once the ratios were right, I added a few drops of vegetable based red food coloring to give the drink a nice royal glow.

60ml London Dry Gin (I used Brockmans but any top shelf will do)
30ml fresh lemon juice
30ml fresh lime juice
45ml Royal Red Sizzurp**
1 dash MacMonster ODB bitters
1 egg white (approx. 30ml)
30ml sparkling water
Orange slice (to garnish)

Combine first 6 ingredients in boston glass and fill with ice. Shake it like you mean it. Then shake some more. Strain over fresh ice in a collins glass. Top with sparkling water. Garnish with orange slice and a straw. Serves 1. Word.

**Royal Red Sizzurp

360ml Strong Brewed Earl Grey Tea
120ml Lyles Golden Syrup
30ml Sweet Vermouth (I used Martini)
6 drops veg based red food color
Combine in a small pot and warm slightly to speed dilution
Will keep in the fridge for 3 weeks before losing freshness.

You can reach Rob at www.themiller.ca where he presides over the bar, or also at kidcampari@gmail.com

If you twit, you can keep up to speed by following @kidcampari, @mcmasterlive, ar @bartenderone