boozeinprettycups

we're serious about good cups

Tag: drinks photography

flip – two ways

Here are a couple of original drinks from both of us.

The first is a British style beer flip. I say “British style” because it differentiates from the American style which was more popular, in that all ingredients are heated together in a saucepan, rather than with a red hot loggerhead, to froth up the liquid. (Wayne Curtis’ And a Bottle of Rum is one of the most engaging booze history books I’ve come across, and that’s where I picked up that piece of info. link)
We’re in the southern hemisphere in the middle of a particularly cold and wet couple of weeks so I’ve been dreaming about this sort of drink constantly. Traditionally the old school flip uses a strong flavoured beer, rum and sugar or sweetener. Egg is an optional extra, as are spices.

James Squire Porter, Myer’s rum, Cherry Heering, raw sugar, grated nutmeg (B)

The second flip is a version served cold. It follows the formula of spirit, egg, sugar with a couple of added flavours to compliment the chosen spirit: rum!

Havana Club 7yo, apricot jam, pineapple juice, whole egg, raw sugar (D)

I’ve been trying to find out how one evolved into the other. Although it seems pretty obvious from some of the shared ingredients. Curtis says that an ale flip with egg added would have been called a bellowstop of battered flip, and that this drink was common and had many variations through the first half of the 18th century… And then Jerry Thomas published recipes for both hot and cold flips in the late 19th century, and neither mention beer at all. If anyone knows of where along the way the that evolution happened, I’d love to know!

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balearic milk fizz and the indecent martini

Gin Mare is hosting an international competition with a global final to be held in Ibiza.
One half of our team here has made it through to Australia’s national final with these two original drinks, the Balearic Milk Fizz and the Indecent Martini. The brief was for a Mediterranean inspired cocktail and an original take on a dirty martini.

Take a look at Gin Mare’s beautiful website here: link

Balearic Milk Fizz  –  gin mare, orange juice, orgeat, egg white, cream, cava, rosemary sprig

Indecent Martini  –  gin mare, amontillado sherry, cynar, caper brine, flaked anchovy and sugar rim

white lady

There are some drinks that suit almost any place or time. The White Lady is one of them. We used Gin Mare for this little weekend breakfast drink, so a rosemary sprig from the garden was a great complimentary garnish to lift the Mediterranean botanicals through the citrus. (Our lemon tree is going nuts again so expect to see a lot more of the sours family!)

gin mare, cointreau, lemon juice, rosemary sprig

crusta

This little cup is the perfect size for a little nip of something at home, and as we discovered, the diameter of the rim in the perfect size for the long, lemon zest garnish required for a crusta.

Cointreau, Luxardo Maraschino liqueur, Martell VS cognac, lemon juice, castor sugar

lime and lemon whiskey sour

Birthday cups from Andy Mac.
We put a whiskey sour in ’em. Lime and bourbon are surprisingly complimentary. It’s a spicier and drier sour than lemon.

Jim Beam Black Label, lemon juice, lime juice, castor sugar

pineapple sazerac

We’ve been messing around with shrubs at home recently, (this link really got us started: how to shrub), so we’ve been working on a couple of batches at home… but then the pineapple/sugar syrup was so delicious we couldn’t wait. This drink is a variation on a sazerac , replacing sugar with our pineapple syrup, and the absinthe rinse with Jagermeister. We also added a tiny dash of rhubarb bitters.

Yet another damn fine cup.

Bakers 7yo Bourbon, Jagermeister, Fee Bros Rhubarb Bitters, Peyhauds Bitters, homemade pineapple syrup.

Lambic

We’re not only about the cocktails here. We also get pretty excited about beverages in general, and appropriate glassware for those beverages. Whether or not a pineapple-cut highball is the most appropriate glass for this beer is beside the point. It feels nice to drink a nice drink out of a nice cup. We thought we’d share a little bit about why this beer, in particular, is special to us.

“Not so long ago that I can’t remember I had the opportunity to visit the fantastic brewery that produces this magnificent Lambic beer. Lambic gets its name from the municipality of Lembeek , now part of the greater metropolitan area of Brussels. Lambics are spontaneously fermented ales, all the nasties get in there and give the beer their funk.

Cantillon has been producing their beers in a super traditional manner for over 100 years not far from the centre of Brussels Grand Place. Wort is brewed predominantly from a wheat base and hopped with de-bittered or aged hops. The wort is then transferred to a large, shallow and open rectangular copper fermenting vessel at the top of the building. The room holding this vessel has slatted windows opened to allow the wild yeast of the Senne valley to do their thing. This results in a sour and very intensely flavoured drink.

Gueze is the product of multiple “vintage” blended barrel aged lambics. Aged Lambic is super acidic with nearly all the sugar fermented out during the aging process. This aged Lambic is blended with younger sweeter beer and then bottled. The final fermentation process in bottle renders the beer just as sour but superbly effervescent, similar to a methode champenois.

In 1999 Cantillon returned their production to full organic using only fully organic cereals and hops for their beers. The first 100% organic gueze was released in 2003 labelled “ecolabel” and certified by Ecocert.

This beer is super refreshing and well deserving of a pretty cup. Please enjoy this super fragrant lemony goodness in a super appropriate, pineapple cut, cup. (b)”

boozeinprettycups on the road – Helvetica

Helvetica Bar is another venue that opened with the first wave of
Small Bar licence approvals.
They’ve recently been named an Ardbeg Embassy (link). A few collectors amongst the staff meant we had a lot of pretty cups to choose from.
(Special thanks to Jason Millhahn).

Once again, bartenders choice featuring current drink list items.

Howards Rusty Nail: Talisker 10 year old, Marie Brizard cacao blanc,
Limeburners whisky liqueur, served with salted fudge.

Ardbeg Lord of the Isles

Penicillin: Compass Box Asyla, lemon juice, homemade honey & ginger syrup,
Laphroaig 10 year old float, served with crystallised ginger.

Barrel Aged Bobby Burns: Famous Grouse, Dubbonet, Dom Benedictine,
Fee Orange Bitters, port barrel aged.

Our bartender for the afternoon, Javla Fitzgibbon.

the invisible negroni

A friend asked me to work on this drink for him about a year ago. A few miserable failed attempts and I put it in the too hard pile. Just last week, I dreamt about it, so I had another go. This is the result. We wanted a clear or lightly coloured drink for this glass to show it off properly. Tip: the three antique shops near Mojo’s/Harvest/Mrs Brown’s in Fremantle are amazing!

invisible negroni: plymouth gin, dolin blanc, salers gentiane, cointreau, orange twist. (D)

daiquiri

Thanks to Joe for the glass, and Arnold for the rum.

Green Island white rum, lime juice, castor sugar. (B)

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