An elevated 🐝 Bees’s Knees 🐝 with lemon oleo saccahrum and toasted sesame infused honey simple. Life tastes good.
3oz St. George’s Terroir Gin — 1 1/2oz Fresh Lemon Juice — 1 oz *Toasted Sesame infused Honey Simple — 1 scant tbs *lemon oleo saccharum
*Lightly toast whole sesame seeds in small pan on low heat until light brown in color. Grind sesame seeds with mortar and pestle or coffee grinder (I used the former). Heat equal parts honey and water until liquid consistency. Remove from heat and add ground sesame seeds – allow to steep at least 20min (adjust time to taste).
*Peel 2-3 lemons, try to get as little pith (white part inside peel) as possible. Place peels in sealable zip loc bag and add 1/3 of sugar. Allow to sit for at least 2 hours, allowing the sugar to extract the fragrant, delicious oil from the lemon peel. Use a tablespoon to extract the oleo saccharum (oil sugar) from zip loc – OR – poke a small hole in the corner of bag and squeeze out.
Shake all ingredients with ice and strain into chilled glass. Yum!
I infused a watermelon with tequila, but didn’t care for the texture of the watermelon once it was saturated with even more liquid (watermelons are 92 percent water!). Thus, I allowed the tequila to sit in the watermelon for about 5-6 hours, then strained it with a fine mesh strainer. The result was yummy, and the clear, unaged, blanco tequila took on that gorgeous dark pink watermelon hue! Let me know if you guys try, and like, it!
Yesterday I infused 6oz of El Scorpion Mezcal with 1/3 cup whole French Roast coffee beans. After 24 hours, I strained the Mezcal – it was a dark, rich chocolate color. Almost a full ounce of it surrendered itself to the beans. I poured half for today (later on today, rather) and half into my oak barrel. I will report back in several days…
I purchased a hand held smoker, and it was interesting and exciting to use. Within 30 seconds, I was able to add hickory flavor to my maple n’ rye old fashioned. Yum! More deets later, cuz I have a day job. Will add link to the smoker as well…
Where There’s Smoke …
*Update – I like this contraption. My drink tastes smoky – and that was my intent. The more smoke I added, the smokier the taste… once again – it did what it said it would do… The instructions are clear and easy to execute. It comes with 4 double A batteries that will eventually need replacing, but I like that it’s cordless – which makes it super portable. Finally, one minor ding – the wood chips come in a container that is wider than the surface area of the chamber you put them in… That makes it messy – but I’m sure we can find a way around that. Hell, a zip loc with a hole in the corner would do… Will report back in a few months regarding how well it’s holding up.
Random note – this project fuels me and keeps me going.
Please do yourself a favor and check out Death & Company’s cocktail book. I bought my book from the actual bar – took a special day trip to NYC on that rickety ass China bus (seriously, doe – I love you, China bus) just to visit – that’s how strongly I feel about it!
I tasted another patron’s drink “Too Old to Die Young” I believe it was called – and it had peanut butter infused rum.
So, in honor of that amazing evening I had at D&C – I offer you this…
Shake with ice for ca. 30sec (if you can stand it) strain into a Coupe glass and garnish with fresh cherries. So good!!!
For the peanut butter infusion – mix half a teaspoon of peanut butter with 3oz of rum, until rum turns opaque and peanut butter is dissolved. Strain. I will do a special post just for the Orgeat soon… SPR