Hello folks, it’s been a wild four months since my last update. Larix’s Lounge has continued to happen and continued to grow. I’ve made almost sixty unique drinks, ranging from pre-prohibition classics and modern inventions to new favorites. Through several kinds of clarification, much live ice carving, and an experiment with beef stock, many new faces have joined us every week to chat about cocktails, life, and everything in between. While the world outside has been hectic and fraught, the Lounge has remained the highlight of each and every week.
Since I’ve been enjoying this so much, I restarted my Instagram account (@larixlaricina) so I could get better at taking pictures of the drinks I make, as well as learn how others focus more on their aesthetics. When I’m making a cocktail just for me, I sometimes forget—even though I’m on camera—that people taste with their eyes first. I also created a compendium of everything I’ve made on stream so far, with the goal of creating a little self-published cocktail book. The compendium is still a work in progress. I’m editing it when I can, but my primary goal is to gather the recipes in one place so those who wish to can follow along at home.
With this in mind, I want to build up the Lounge, to incorporate more ways for my friends to participate and be a part of it. On my Twitch, viewers earn channel points by watching, and they can redeem them for various things. The most expensive redemption is for me to create a bespoke cocktail for the viewer, make it on stream, and—if it’s legal or possible for me to do so—make the cocktail for them. My good friend Mediaknight was the first to redeem their bespoke cocktail, and so last week, I made them this drink: the Long-Suffering Scouser.
Designed around Media’s love of lime, ginger beer, and Liverpool Football Club, this riff on the classic Suffering Bastard is wonderfully bright and refreshing. This combines tart and aromatic hibiscus-infused gin, smooth and sweet coconut-infused rum, lime, simple, ginger beer, and Angostura to create a sweet, tart, and spicy drink that is not only balanced well, but is also a near-perfect Liverpudlian red. As Media is local, they were able to try this drink shortly after I made it on stream, and it has their seal of approval: the Long-Suffering Scouser is officially the first bespoke community cocktail for the Lounge.
- 1 oz (30 ml) hibiscus-infused gin
- 1 oz (30 ml) coconut-washed rum
- 0.75 oz (22.5 ml) lime juice
- 0.5 oz (15 ml) simple
- 2 dashes Angostura bitters
- 3 oz ginger beer
Mix everything but the ginger beer together in a tin and shake to combine. Fill a collins glass with ice, then add a little ginger beer to the bottom. Strain the shaken drink over the ice, then top with the remaining ginger beer and stir gently to combine. Serve with the relief and happiness only the end of a 30-year championship drought can bring—and a straw.
Looking forward to this week’s Lounge, I realized that it’s been over five years since I first started writing about cocktails. While my posts here have been relatively intermittent, I can still remember taking a tour of 45th Parallel, picking up a bottle of New Richmond Rye, and dedicating a month to using it in various cocktails. That’s when I made drinks like the Savannah Trading Co. and St. Croix Buccaneer, back when I made just about every drink too sweet and had a lot to learn.
I still have a lot to learn.
And in the spirit of that, and with the added convenience of working near 45th Parallel now, I picked up this:
A bottle that had just started aging when I first took that tour. Let’s see how much I’ve learned since then. We’ll make something delicious with it tonight, I’m sure.
Thanks for sticking with me, and I hope to see you at the next Larix’s Lounge. Cheers!