Archive for the ‘Cherry Heering’ Category

From cocktails to dessert, this chocolate goes with everything

Monday, April 2nd, 2012

Chocolate eggs, bunnies, and Girl Scout cookies are hard to escape this season. I have never claimed the chocoholic label, but that may change now that I’ve discovered a new variety: chocolate stout reduction.  I’m like a fairy sprinkling chocolate stout reduction around instead of magic dust; it may be brown and sticky but it is enchanting all the same. It rocks in cocktails, milk, ice cream…hell, I’m ready to make it a fondue for fruit and cheese, too.  Or, wait, what about on pancakes?!

My first taste of such a reduction was at Lot No. 3 in Bellevue. They offer a selection of “classics with a twist,” and made me a Rocketeer (based on the Twentieth Century Cocktail) that subbed chocolate stout reduction for the crème de cacao liqueur. Their version was so much better than the classic because the reduction is less sweet and has a more complex chocolate flavor. I was hooked and intent on recreating it at home.

The stout doesn't reduce this much, I just wanted to create a thicker topping for ice cream.

It took using some baking recipes for direction and a lot of simmering, but I finally settled on the following delicious recipe:

Chocolate Stout Reduction

1 bottle (24 oz) of chocolate stout (so far Southern Tier’s Imperial Choklat is my favorite)
7 oz turbinado sugar
1/8 t of salt

Combine all in a large sauce pan. Bring to boil until the sugar is dissolved, and then simmer on medium while stirring occasionally and watching carefully – it can quickly bubble up and over if left unwatched. As it reduces, the bubbles become thicker and glossy, like bubbling syrup. Simmer 15-20 minutes until the liquid is reduced by half (for drinks, but reduce more for a thicker topping) and remove from heat. Cool, bottle and refrigerate.  Hint: if you discover upon cooling that you have over-reduced, simply add a bit of water and gently heat until mixed to your desired consistency.

The end result is rich and chocolate-y, with a slight bitterness.  It is scrumptious on caramel ice cream (note to self to stock up at Molly Moon’s) with a bit of sea salt; it makes the perfect adult chocolate milk (4:1 ratio); and, of course, it is fabulous in cocktails! Try these to start:

Chocolate Julep

Crushed ice
1 ½ oz bourbon
½ oz chocolate stout reduction
2 dashes Peychaud’s bitters

Pour bourbon, reduction and bitters over crushed ice in a low glass and stir vigorously to chill. Or, try spiced rum instead of bourbon for a tasty variation that strangely tastes of Kahlua liqueur.

This “julep” is so easy and tasty that I haven’t ventured away much. But, the tiki Scootini Sling from Portland and classic Twentieth Century Cocktail are also good vehicles for the chocolate stout reduction in place of crème de cacao*.

Scootiki Sling, revised

2 oz spiced rum
½ oz orgeat (B.G. Reynolds brand preferably)
½ oz chocolate stout reduction
¼ oz cherry heering
½ oz lemon juice

Shake with ice and serve over crushed ice.

 

Twentieth Century Cocktail, revised

1 ½ oz gin
½ oz chocolate stout reduction
¾ oz Lillet Blanc
¼ oz lemon juice

Add all ingredients to a cocktail shaker filled with ice. Shake well and strain into a chilled cocktail glass. Note: I scaled back on the lemon juice from the original recipe to create a better balance; and confirmed at home that this really is improved by subbing out the crème de cacao.

Cheers, ICE 

*A caveat:  if a recipe calls for white crème de cacao and drink color is important, do not use the reduction as it darkens the drink dramatically.

As always, check out my Glossary of Spirits page for alcohol and mixer definitions and details.

 

Reunited And It Feels So Good

Friday, July 8th, 2011

Remember that song by Peaches & Herb (the duo’s name is even cocktail-friendly!): “Reunited and it feels so good…” That’s how I’m feeling about my summer cocktail recipes. Seeing the cherry stand at the side of the road, I couldn’t wait to revisit brandied cherries and the Cherry Blossom Sling recipe I made with them. These cherries are so good and so easy; I’m already certain that I should have made more. I re-posted the recipes below.

 

Aren't these gorgeous? The cherry stand proprietor suggested I try this Strawberry-Cherry variety, and I'm glad I did. They kept my mouth happy while my brandied bing cherries brewed.

 

 Lu’s Brandied Cherries (courtesy of Imbibe Magazine)

1 lb sweet cherries, pitted
½ c. sugar
½ c. water
2 tsp fresh lemon juice
1 stick cinnamon
Pinch of fresh nutmeg
1 tsp vanilla extract
1 c. brandy (I used Metaxa Greek brandy but any should do)

Wash and pit the cherries (stain warning: gloves would be helpful). In a saucepan, combine all ingredients except the cherries and brandy and bring to a rolling boil. When the liquid begins to boil, reduce the heat to medium. Add the cherries and simmer for 5-7 minutes. Remove from heat, add the brandy and let cool. Transfer the cherries into clean jars and refrigerate uncovered until cherries are cool to touch. Cover tightly and refrigerate for 2 weeks.

To showcase my cherries I chose the Cherry Blossom Sling, from my MixShakeStir cocktail book. The book also has a brandied cherries recipe, but I was missing several ingredients. Lu’s worked quite well, and the recipe allowed me to incorporate some of the yummy liquid into the drink.

Cherry Blossom Sling

3 brandied cherries, plus a splash of liquid
3 lime wedges
1 ½ oz gin
¼ oz Cherry Heering (a cherry liqueur)
½ oz simple syrup
¼ oz fresh lime juice
Splash of soda water
Dash of Angostura bitters

Muddle the cherries and lime wedges in a cocktail shaker. Add ice and all ingredients except the soda water and bitters and shake well. Strain into an ice-filled highball glass, add the soda water and bitters, and serve.

Cheers, ICE

 As always, check out my Glossary of Spirits page for alcohol and mixer definitions and details.

 

School Supplies? Check.

Wednesday, September 1st, 2010
Mommy needs school supplies, too.

A friend forwarded to me a humorous email that included the line, “There is a Christmas morning for parents and it’s called ‘back to school.’” But now my youngest is off to Kindergarten, making it a bittersweet day.  

So of course my drink this week is also bittersweet. But, as it turns out, I am not especially fond of either bitter or sweet dominating my cocktails.  Oops.

Since I like all the ingredients included, I was sure that I would enjoy the Remember the Maine drink.  Isn’t it annoying when it doesn’t work out that way? I ended up doctoring the mix with a bit of lime juice and grenadine to suit my taste, but I know there are many cocktail drinkers that do like the stronger drinks. This one is for you:

Remember the Maine

2 oz rye whiskey
3/4 oz sweet vermouth
2 teaspoon (10 ml) Cherry Heering
1/2 teaspoon (2 ½ ml) absinthe

Stir in glass with ice, then strain into a chilled cocktail glass.

On the other hand, with all those school forms I have yet to complete and sign, I may just need a stiff drink to see me through.

Cheers, ICE

 

Summer Sippin’ With a Cherry on Top

Tuesday, August 10th, 2010

I am firmly in the camp of “market-fresh mixology,” so the call of cherry season was hard to resist, as were the local deals on Bing cherries.  Of course, eating all of them straight would have been a shame with all this booze in the house.

Instead, I attempted two separate recipes for boozy cherries: brandied cherries and maraschino cherries – the kind with real maraschino liqueur rather than the commercial ones made with artificial flavors, unnatural colors, high fructose corn syrup and perhaps cherries. One recipe was a real winner.

Lu's Brandied Cherries

First, I should mention that I am not enamored with the taste of my Luxardo maraschino liqueur. In fact, it is one of the few bottles that I’ve regretted purchasing. So I didn’t really expect to much like the maraschino cherries, but surprises do happen…just not this time.  This was disappointing because they keep for 3 months and would have helped keep my summer drink vibe going into fall.

So I will have to be content with my fleeting – but incredibly tasty – brandied cherries. I used this recipe from Imbibe Magazine with delicious results.

Lu’s Brandied Cherries

1 lb sweet cherries, pitted
½ c. sugar
½ c. water
2 tsp fresh lemon juice
1 stick cinnamon
Pinch of fresh nutmeg
1 tsp vanilla extract
1 c. brandy (I used Metaxa Greek brandy but any should do)

Wash and pit the cherries (warning: my fingernails were stained for days so gloves would be helpful). In a saucepan, combine all ingredients except the cherries and brandy and bring to a rolling boil. When the liquid begins to boil, reduce the heat to medium. Add the cherries and simmer for 5-7 minutes. Remove from heat, add the brandy and let cool. Transfer the cherries into clean jars and refrigerate uncovered until cherries are cool to touch. Cover tightly and refrigerate for 2 weeks.

To showcase my cherries I chose the Cherry Blossom Sling, from my MixShakeStir cocktail book. The book also has a brandied cherries recipe, but I was missing several ingredients. Lu’s worked quite well, and the recipe allowed me to incorporate some of the yummy liquid into the drink.

Cherry Blossom Sling

3 brandied cherries, plus a splash of liquid
3 lime wedges
1 ½ oz gin
¼ oz Cherry Heering (a cherry liqueur)
½ oz simple syrup
¼ oz fresh lime juice
Splash of soda water
Dash of Angostura bitters

Muddle the cherries and lime wedges in a cocktail shaker. Add ice and all ingredients except the soda water and bitters and shake well. Strain into an ice-filled highball glass, add the soda water and bitters, and serve.

Cheers, ICE