Monthly Archives: June 2013

Mixology Monday LXXIV: San Juan Sling

mxmologo

For my second attempt at Mixology Monday, I decided to stick with the theme of this blog and pull something from Playboy’s Host & Bar Book. Andrea at Gin Hound selected cherries as this month’s MxMo theme, so between maraschino, kirsch, and cherry brandy I had a lot of options, but eventually settled on the San Juan Sling. I’d recently done up a pitcher of Singapore Slings for a party, and I think that may have influenced my choice a bit.

San Juan Sling

San Juan Sling
3/4 oz. light rum
3/4 oz. cherry liqueur
3/4 oz. Benedictine
1/2 oz. lime juice
Iced club soda
Lime peel
Shake rum, cherry liqueur, Benedictine and lime juice well with ice. Strain into tall 14-oz. glass half-filled with ice. Add soda. Twist lime peel above drink and drop into glass.

For this recipe I used Bacardi silver and  Bol’s Cherry Brandy.

This ended up being a really nice drink. The Benedictine is the dominant flavour, but it doesn’t take over at all. Rum and cherry make up the finish, and the lime mostly just keeps the sweetness in check. Next party I may do a pitcher of these instead of the Singapore.

I can’t find much on the history of this one. It doesn’t show up in any of my books, and the few recipes I can find online are identical to the Playboy version. There are mentions of a variation that adds Angostura, but no recipes.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.

Here’s the roundup of MxMo LXXIV posts: Part 1, Part 2

Sesame Syrup 2.0

I made a new batch of sesame-seed syrup last night using a much simpler method (no blender and simpler straining).

Sesame-Seed Syrup
2 cups raw sesame seeds
2 cups water
1 cup (approx.) sugar

  1. Spread the sesame seeds on a baking sheet and roast for about 10 minutes at 350° F, mixing occasionally, until lightly toasted.
  2. Mix the seeds and water in a pot and bring to a boil over medium heat. Let simmer for 15 minutes.
  3. Strain through a fine mesh strainer (no cheesecloth needed!). This should yield about a cup of liquid. Mix the liquid, while still warm, with an equal amount of sugar and stir to dissolve. Bottle and keep refrigerated.

For my favourite recipe using this syrup, see the Margarita de Ajonjolí.

Mint Julep

I finally had a chance to get over to Vancouver and stop in at The Modern Bartender a couple days ago. One of the things I picked up was a stainless steel julep cup, so I decided to make myself a mint julep.

Mint Julep
Mint Julep
12 mint leaves on stem
1 teaspoon sugar
2 teaspoons water
2½ ozs. 86- or 100-proof bourbon
6 mint leaves on stem
Tear the 12 mint leaves partially while leaving them on stem. Place in tall 12-oz. glass or silver julep mug with sugar and water. Muddle or stir until sugar is completely dissolved. Fill glass with finely cracked ice. Add bourbon. Stir. Ice will dissolve partially. Add more ice to fill glass to rim, again stirring. Tear the 6 mint leaves partially to release aroma and insert into ice with leaves on top. Serve with or without straw.

For this recipe I used Jim Beam – it’s not as high-proof as suggested, but it’s what I had handy and I really wanted a julep right then.

Before I looked it up I was a bit worried that the Playboy recipe might try to pull something funny with this one, but it’s a fairly classic and straightforward julep recipe, and was just as tasty and refreshing as I’d hoped.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.

Port Maria

Port Maria
Port Maria
1½ ozs. light rum
3/4 oz. pineapple juice
½ oz. lemon juice
1 teaspoon Falernum
Grated nutmeg
Shake rum, pineapple juice, lemon juice and Falernum well with ice. Strain into prechilled cocktail glass. Sprinkle nutmeg on top.

For this recipe I used Bacardi silver and homemade Falernum.

This one didn’t do much for me. It was okay, but it didn’t quite come together. The big problem was not enough falernum to really make itself known. I then tried it with different proportions (3:2:1:1), and it was excellent! The nutmeg and falernum combo is wonderful, and both work really well with the pineapple.

I’ve only found a few versions of this online, and none in any of my other books, so I’m not sure exactly when this drink originated. Based on the tiki-esque nature of it, though, I’d guess the 40s or 50s.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.