Old Monk

In our blog so far, we have covered a ubiquitous ingredient and a very sophisticated one. This one is neither of those, in every possible way. So if you were expecting to hear about an exotic ingredient that you could add to you bar to be the envy of all your friends, this post is probably not for you. Instead, we are going to be talking about some cheap, shitty booze (not Natty Ice or Franzia or Steel Reserve mind you, we’re not that bad); so say hello to Old Monk!

This is a dark rum from India, and no that is a not a typo. It comes in a bottle that looks like it contains moonshine that barely passed some government inspection. As if that isn’t enough, drink this neat and it will burn more than a shot of fire ants. However, a shot of fire ants wouldn’t leave you with the warm taste of caramel and butterscotch a shot of Old Monk will.

It's not much to look at but that's why we were
taught never to judge a booze by its bottle.

It’s only because of this subtle sweet aftertaste that we’re even bothering to talk about this rum. And boy, if you can get rid of that burn does this rum help make an amazing drink. First, in honor of what countless people in the subcontinent drink, here is a twist on the classic Cuba Libre (presented in slightly different manner from our usual cocktail recipes).

Monk on Coke

Take a tall glass and fill it with some ice, as much Old Monk as you feel like drinking and the rest with Coca-Cola. Add a lime twist for garnish. Enjoy.

Why use Old Monk instead of any other rum? This rum adds a hint of vanilla and butterscotch to the Coke making it taste like a grown-up version of vanilla Coca-Cola. Not bad for something that also gets you tipsy.

While a perfectly legitimate use of Old Monk, the cocktail we really prefer it in is our version of the Dark and Stormy inspired by the way Drink, the bar in Boston we recently raved out, makes it. If, like us, you want a Dark and Stormy with a much sharper ginger flavor, try this:

Dark and Stormy

1.5oz Old Monk

3.5oz Goya Ginger Beer

Fill a highball glass a third of the way with ice. Add all the ingredients and garnish with a wedge of lime (if you absolutely must have a garnish).
 

The Goya ginger beer is much sharper and more gingery than the more traditional Gosling’s ginger beer; this complements the butterscotch sweetness of the Old Monk resulting in a truly enjoyable drink.

So, the next time the monsoon (or a thunderstorm for those of you who don’t conveniently live near monsoon prone regions) rolls around, mix yourself one of these and watch the rain.

Cheers!

A&B

Chartreuse and the Greenpoint

In a post earlier this week we talked about one of our favorite herbal liqueurs, Benedictine. Now we’d like to introduce another: Chartreuse. Made by some Carthusian monks in France (by the way, some of the best booze in the world is made by monks; we wonder why), this liqueur is made with more a hundred herbs using a recipe that is a closely guarded secret since the mid-18^th century.

Starting off sweet (how sweet it is depends on whether you have Yellow, which is milder, or Green Chartreuse), it develops a strong and complex spicy flavor. If you’re trying this for the first time, we do suggest trying it neat although you should probably start with a small amount since it has a very intense flavor.

While it is not very common in cocktails, it can be used to great effect to add herbal tones to a drink; thus it pairs very well with gin and whiskey. One of our favorite recipes calling for Chartreuse is the Green Point, a cocktail invented at Milk and Honey in New York City. Whereas the original calls for Yellow Chartreuse, we chose to use Green Chartreuse in our version instead, both because we like this liqueur so much and since that’s what we happened to have lying around! 
 

The Greenpoint

2    oz Bulleit Rye

1/2 oz Punt e Mes

1/2 oz Green Chartreuse

1 dash Angostura Bitters

Stir all the ingredients in a shaker with ice until cold. Strain into a cocktail glass.
 

It has whiskey, chartreuse, and bitters. What more could you ask for? Oh right, Punt e Mes, but that’s a post for another day.

Cheers!

A&B

Angostura and the Manhattan

Angostura bitters are the most ubiquitous cocktail bitters currently in existence. Found in nearly every bar, Angostura aromatic bitters is the most common and popular brand of aromatic cocktail bitters and one of the few brands that was been consistently available to bartenders in the United States before the start of the 21st century. First sold in 1824, its recipe remains a closely guarded secret purportedly known to only five people. The International Bartenders Association specifies the use of angostura bitters in no less than seven drinks on its list of official cocktails including such classics as the Manhattan, the Old Fashioned, and the Singapore Sling.

Cocktail bitters are used to add not only an extra layer of flavor but also (arguably more importantly) aroma to cocktails. They can be bought in nearly any flavor (and those flavors that might not be readily available for purchase could be created with a little creativity, time, and of course, high-proof grain alcohol). Adding cocktail bitters to a drink requires careful consideration of the both type and quantity used, since they make a huge difference in the effect on the drinker’s palate. You may expect to see many more posts about cocktail bitters in the future.

Angostura bitters are used to good effect in many classic cocktails and has been a favorite ingredient in our mixology experiments. It has a very pleasant, spicy and herbal aroma, a distinctive taste, and can be counted on to stand out even in fruity drinks. It is one of the few bitters that can be used in larger amounts (up to 1/8 oz in most cases) without overpowering the other flavors in the drink. As pleasant a flavor as it has, we do not recommend that you drink straight angostura bitters (or any bitters for that matter) as the flavor is very concentrated and very bitter on its own.

We have already presented two of our own cocktails that use Angostura bitters and you may find them in the “About Us” section of the blog, so for this post we will include another classic (which just wouldn't be the same without the bitters; go ahead and try it if you don't believe us). We hope you enjoy the following version of the Manhattan, a beloved before-dinner cocktail:

Manhattan

1 1/2 oz    Bulleit Rye
1/2    oz    Martini and Rossi Rosso
2 dashes  Angostura bitters

Stir ingredients with ice until cold and strain into a chilled cocktail coup. Garnish with a maraschino cherry.

Cheers!
A&B