To stave off isolation, I’ve started to host a virtual bar on Twitch under the moniker larix_laricina on Saturday evenings. Using a shelf and some bar stools desperately in need of refinishing, I sit behind a makeshift bar and mix drinks, play some chill music, and answer questions about cocktails and the spirits industry. In the two (and a half) sessions of Larix’s Lounge, I’ve made several drinks, archived in the Videos tab of my Twitch page. The archived videos may change over time, or I may have to re-upload them to YouTube for preservation; if I do so, I will update the links here.

My reaction to the beverages made on stream will be in the video, so for the most part, I won’t recap them here. Some drinks will be interesting or surprising enough, or require further explanation, and those will get their own blog post. But for now, this will be a brief summary of the drinks you can find in the videos.

In the initial test episode, I started with a 20th Century from Meehan’s Bartender Manual. Most of the stream was spent making note of all the things I forgot, and figuring out how I could improve the setup for the initial stream.

The official inaugural session kicked off with an original yet-to-be-named drink, a modified daiquiri substituting equal parts raspberry syrup and coconut cream for the simple syrup. Next up was the Brown Derby, also from Meehan’s Bartender Manual. I finished off the night with another yet-to-be-named negroni variant made with equal parts Aalborg Taffel Akvavit, ruby port, and Aperol.

In the second session of Larix’s Lounge, I started off with a tequila drink (as requested in the first session)—the unfortunately named Mexican Firing Squad. After that, I started working on an ambitious experiment to create a clarified milk punch with coffee and spices. That drink took most of the session, and deserves its own post detailing the results. After that, I made a non-alcoholic beverage for my wife: one part each of lime juice, blood orange juice, and grenadine, and two parts coconut cream, topped off with soda water. I finished off the night with a traditional Manhattan and some bitters & soda.

I’ve really enjoyed welcoming everyone into my makeshift bar each week. It’s a highlight of the week for me. Hanging out with everyone, even if I’m just looking at a webcam, has helped keep me sane during the lockdown, giving me some direction. I’m already looking forward to next week.

Thanks, stay safe, and I hope to see you at the next Larix’s Lounge.

Isolation breeds creativity. At least, it certainly has for me with regard to mixed drinks. Maybe it’s because I have more contact with my liquor cabinet working from home, or because of how generally tense everything feels right now, but whatever the reason, I’ve taken this opportunity to experiment with different drinks and techniques. With limited ingredients and tools, can I expand my knowledge of advanced cocktail techniques?

Infusing smoke into a cocktail has been my focus the past few days. Without a fancy smoke gun, I would simply invert the serving glass over a burning brand of cinnamon or rosemary as I prepared the drink, then attempt to pour the drink in quickly once I righted the glass. This technique worked more like rinsing the glass with a spirit, but with less efficacy—any flavor imparted by the smoke dissipated quickly, and very little, if any, made it into the cocktail itself. So I had to modify my technique.

After doing some research with help from Dave Arnold’s Liquid Intelligence, I settled on trying to smoke the drink in a spirit bottle. To do so, light whatever material you’re trying to capture and invert an empty bottle on top of it. Once the bottle fills with smoke, pour your spirit or drink into the bottle and seal it, then shake or swirl to incorporate. The more you agitate the spirit in the smoke, the more flavor you’ll infuse into the drink.

With that technique in mind, I raided my fridge and liquor cabinet and decided on a refreshing drink to combat any cabin fever I may be experiencing. This was the result:

Smoked Cinnamon Highball

• 1.5 oz rum (I used Flor de Caña 4 year)
• 0.75 oz Lakkalikööri
• 0.75 oz lime juice
• 3 dashes key lime bitters
• 1 dash Angostura bitters
• 4 oz tonic water
• 1 cinnamon stick

Mix the rum, lakka, lime juice, and bitters together in a glass. Light the cinnamon stick on fire and invert a bottle over it until the bottle fills with smoke. Pour the drink into the bottle and shake for ten seconds, then pour into a highball glass filled with ice. Top with tonic water and stir gently to combine. Garnish with the burnt cinnamon stick and a lime wheel.

I avoided talking more about the citrus flavor of the Finnish cloudberry liqueur when I used it in my Rainbow Sherbet Fizz because it’s hard to describe, but I think I’ve got it now. It has a very slight medicinal quality—sweet lemon and echinacea. The tartness of the lime and the bitters smooth out that medicinal quality and everything interacts beautifully here, providing an unconventionally sweet citrus base to compliment the mild rum. I used Q tonic water, which is sweet as well but retains some of the original quinine bite tonic is known for. However, the cinnamon smoke is the real star of the show here. Spicy and ever-so-slightly astringent, the smoke cuts through the sweetness and balances everything out, making this drink supremely refreshing.

I initially left out the dash of Angostura bitters, but it’s a necessary addition. Without it, the cinnamon smoke feels a little out of place without a base cinnamon reference in the drink itself. Adding just a little spice to the drink lets you taste the cinnamon both on your tongue and in your nose, building layers of flavor at different levels.

I’m already looking forward to using this smoking technique for future cocktails. My next project: a smoked clarified milk punch.

I took the storm windows off my 3-season-porch office today in an effort to feel less secluded as I work from home. Spring is starting in earnest around here, and even though it’s a weekday, I felt a nightcap was appropriate.

I surveyed what I had on hand. Half a lemon. A chunk of cucumber. A partially stocked bar. Some brief research led me to Steve the Bartender’s Irish Maid, and while I didn’t have any Irish whiskey on hand, I thought the sweetness of the St.-Germain and simple would pair well with a strong rye just as well.

Translation Error

• 2oz Rittenhouse Rye
• 0.75oz lemon juice
• 0.75oz simple syrup
• 0.5oz St.-Germain elderflower liqueur
• 3–4 cucumber slices

Muddle the cucumber in the bottom of a cocktail shaker. Add the rest of the ingredients then shake over ice. Double strain into an old fashioned glass filled with ice. Garnish with some cucumber slices or a lemon wheel.

The rye really stands up well to the strong sweetness of the St.-Germain and the simple. As a member of the sour family, it’s fairly well balanced, although even with the rye instead of the bourbon, it feels a little too sweet to me. Next time, I’d cut the simple in half, if not remove it entirely.

Otherwise, it’s slightly floral, slightly vegetal, and entirely enjoyable.

A note on the name: I felt Translation Error fit well, because after finding the video for the Irish Maid, I thought the original Kentucky Maid (invented by Sam Ross at Milk & Honey) was the same drink but with bourbon. It wasn’t until after I made the drink that I did my due diligence and saw the original called for lime and mint as well. I’ll have to try the original soon.

As life has gotten more hectic for me recently, I haven’t had time to post about any of my amateur mixology experiments. I feel that’s at least in part because I had unrealistic expectations of what I could do with my limited free time. My posts here have never been overly substantive, but the energy I was able to put into planning posts and taking pictures has been called upon to search for gainful employment and spend time with my kid.

Despite that, I still love to experiment with the resources I have, and I’d like to share what I make here. So in the interest of more frequent posts, there may be fewer pictures and more drink-of-the-day posts. I also want to post more about long-term projects, at least to serve as a record of progress.

With that in mind, I’ve been experimenting with flavors recently—specifically anise.

Anise and licorice can be polarizing flavors, but I’ve been enamored with them for a while now. Ouzo has long been one of my favorite liquors, and licorice root spiced tea often gets me through the day at work. So naturally, I wanted to make my own anisette and see if I could create my perfect anise-based liquor. I’ve already made one version of this, and I will update you all on that soon.

For my drink of the day, I made a grapefruit and fennel syrup by mixing a handful of fennel fronds, tarragon, and grapefruit zest in some 1:1 simple syrup and letting it infuse off the heat. I was happy with the flavor after about ten minutes, but a note of caution learned from previous attempts at fennel syrup: taste frequently. If you infuse the fennel too long, you can start to get unwanted bitter and grassy flavors.

I’ve made two drinks with this and I’ve been happy with both. First I made a simple grapefruit and fennel soda with some seltzer, and it was light and refreshing. The carbonation really helps bring out the complexities in the syrup.

Next I used the grapefruit and fennel syrup in an old fashioned with calvados and angostura bitters. This was excellent. I loved the way the anise and rich apple worked together, with the grapefruit and bitters keeping the drink grounded and from being too cloying. A little syrup goes a long way here. This may also be improved with Peychaud’s bitters or a dash of absinthe instead of or in addition to the angostura.

Recently I attended the tenth annual Teslacon, a steampunk convention, and one of my roles was an entertainment officer. I sported a bandolier holding vials of a red liquid and a deck of cards, ready to alleviate boredom with a quick game or a quick drink. Many seemed to enjoy the punch, and some asked for the recipe. This seems like an ideal time to try my hand at writing here again.

Hi folks. It’s been awhile.

The vials contained a clarified spiced ruby milk punch, based on the milk punch made by Cocktail Chemistry (which in turn was based on the recipe by Dan Souza of America’s Test Kitchen, which itself is a variation on the Ruby Punch from Jerry Thomas’s Bar Tender’s Guide from 1862). I first made it for my New Year’s party, staying true to the initial recipe, substituting rum for the Batavia Arrack (solely due to availability). It’s sweet, tart, and delightfully smooth, and it was a hit. I made the same recipe when I provided some drinks for my sister-in-law’s bachelorette party. Once again, it was a hit, but I wanted to take it further, put a personal twist on it. I’ve always wanted to have a house punch, something premixed for unexpected company—a signature drink.

After some brainstorming, I mixed it up with some spices and a few other changes and premiered it at a Halloween party. Although I stayed home with my son, I sent the punch along anyway and received good feedback from those that tried it. Buoyed by the positive reception, I made it again for Teslacon.

Clarified Spiced Ruby Milk Punch

• 2 cups brewed English Breakfast and hibiscus tea
• 5 cloves
• 30 coriander seeds
• 1 star anise pod
• ⅔ cup rum
• ⅔ cup ruby port
• ⅓ cup demerara sugar
• 2 ⅔ oz grapefruit juice
• 2 ⅔ oz lemon juice
• 1 cup whole milk*

Brew English Breakfast and hibiscus tea together with the cloves, coriander seeds, and star anise pod for about five minutes. Add demerara sugar and stir to combine, then set aside to cool. If you’d like a spicier punch, leave the spices to steep to taste as the sweetened tea cools. Once cool, add the grapefruit juice, lemon juice, rum, and port, then pour the whole mixture slowly into a large container with the milk. Set aside for at least an hour, then strain the punch through cheesecloth once to collect the curds, then filter through the curds again. Finally, finish by straining through a coffee filter, then store in the fridge.

This punch is sweet and tart like its predecessors, but it’s also warm and complex. The deep berry and stone fruit notes in the port are punctuated by the hibiscus and grapefruit, and the spices warm everything up. And, of course, it’s perfectly smooth and crystal clear. I used 7 year Flor de Caña in this batch because that’s what I had on hand, but I’m interested in trying it with the original Batavia Arrack and with other rums to see how it affects the final product.

Overall, I’m very happy with how this punch turned out. It’s accessible, layered, and most importantly delicious. It was well-received at the convention. It looked great in the bandolier, and people seemed to like it as well. Plus, it was an excellent conversation starter. All good qualities of a house punch. If you stop by, I’ll be sure to have a glass ready for you.

*: While the curds are removed from the punch, the lactose remains in the cocktail. This can be made with nut milk as well, but as tested by Cook’s Illustrated, it doesn’t produce the same results. If you try it, I would love to hear how it turns out!

I promise. At some point, I’ll post something here that isn’t MxMo related. Just not now.

For this month’s Mixology Monday prompt, we turn to Fred from his CocktailVirgin blog. Briefly, Fred states:

“For this theme, find a classic or modern Swizzle recipe, whether hot or cold. If the creative mood hits you, take the style in your own direction whether in a Tiki avenue, by reformulating a classic cocktail, or via something more Caribbean in feel. Don’t have a traditional Swizzle stick? Do not fret — I have found that a bar spoon works great in a pinch to do all of the mixing and chilling. Want to bring the Green Swizzle back to life or perhaps turn the Between the Sheets into a Barbados crushed ice delight? Awesome!”

One of the things I love about participating in Mixology Monday is it forces me to expand my cocktail horizons. I’ve never had a swizzled beverage before, much less made one. As a citizen of Wisconsin, the swizzling process immediately reminded me of our unofficial state cocktail: the Brandy Old Fashioned.

In Wisconsin, a brandy old fashioned is an eccentric cousin to the old standby of bitters, sugar, and spirit that we know and love. Jeffrey Morgenthaler describes the difference in detail here. In short, while it may seem blasphemous to some, the sweet fruit salad concoction made popular in supper clubs across the Badger State is a refreshing and fun regionalism that’s worth a try.

Since the Wisconsin brandy old fashioned calls for copious amounts of crushed ice, it’s a perfect cocktail for swizzling. I prefer mine without the traditional topper of sweet, sour, or club soda, and swizzling helps lengthen the drink without too much unnecessary dilution. W/r/t the cherries, try to stay away from the common neon-red maraschino cherries you’d top a sundae with. While they may be tradition at many establishments, I find their artificial flavor unpleasant, especially when muddled.

Wisconsin Brandy Old Fashioned

• 2oz Brandy*
• 2 orange peels
• 2 brandied or maraschino cherries
• 1 teaspoon sugar
• 1 barspoon cherry syrup (preferrably from your brandied cherries)
• Crushed ice
• Angostura bitters

Add your orange peels, cherries, sugar, and cherry syrup to your glass. Muddle furiously. You want to avoid muddling any pith from the orange peels into the drink, but you really want a sweet paste. Add your brandy, then fill the glass with crushed ice. I don’t own a traditional swizzle stick, but I had no issue swizzling with my trusty bar spoon. Spin the stick/spoon between your hands, moving up and down to mix and chill the drink. Once the outside of your glass has frosted, top with more crushed ice and a dash or two of Angostura bitters. Add a straw, and serve.

This drink is sweet and refreshing. The extra sugar from the second cherry and the cherry syrup helps the drink hold up to the large amount of dilution swizzling provides. The orange and the cherry play up the fruity notes in the brandy as well. But this isn’t necessarily meant to be a nuanced beverage. Drink this frequently, preferably paired with beer-battered walleye and coleslaw. You’ll thank me.

*: Usually this is made with Korbel, as Mr. Morgenthaler states. And while that’s sufficient, I really like Paul Masson. Make this with whatever brandy you like

Greetings folks, it’s been awhile again. I’ve been pretty busy with a bunch of stuff, and I’ve been able to make a few cocktails again. These two were for a winter cocktail contest hosted by Heavy Table and sponsored by the fine folks at Du Nord Craft Spirits, Gamle Ode, and Bittercube. I did not make the semifinals (congrats to all those who did), but I still enjoyed making these, and boy are they tasty. Let me know what you think in the comments, on twitter @larix_laricina, or via email at alex@stagandotter.com. Thanks!

Hello folks, it’s been a while. How’ve you been?

This year got away from me quite fast. Life got in the way of my more trivial pursuits, which includes experimenting with cocktails. But, now that it’s winter again, I have plenty of time to tinker with spirits and flavors.

It also helps that around this festive time of year, there are plenty of get-togethers and reasons to celebrate with a well-crafted cocktail or spirit.

Since we last spoke (wow, six months?), I’ve still been able to do a little cocktail crafting. I designed a yet-to-be-named cocktail for my friend’s wedding in July, I’ve made my own Irish cream, and I’ve got a batch of krupnik in the fridge. And, since my wife and I are hosting a New Year’s Eve party, I’m taking the opportunity to throw a little cocktail menu together.

Since I’ve got a bunch of stuff to report back on, I’ll do my best to post once a week starting this weekend on these different projects. And if you’ve got any questions or ideas you’d like addressed, let me know!

Cheers!