MxMo LXVI (“Bein’ Green”) — Going green … well, sorta

by KeithP on October 14, 2012

Leave it to Fred, clearly in charge in his new role as King MxMo to keep us on track for regular MxMo themes … and leave it to us to realize that we are late in participating.  Oh well, we press on and this month’s MxMo is sponsored by Ed at Wordsmithing Pantagruel and for his/our theme, Ed has selected “Bein’ Green.”  With the warm days of summer passing us by (and for those of us in the Big Apple, we have most definitely turned the street on to the corner of Chilly and Wet) Ed is giving us pause to think, honestly, about that which we are about to lose … the green in our garden, our fruit stand or … whatever.

When I first read that the theme was “green” and that in doing so, Ed had given us a wide berth in terms of what counted as “green” … my first thought was, well, Purgatory.  Say what, you say?  Truth-be told that the promotion of a lifetime that I recently received is causing me stress on an order of magnitude expected, but not welcomed and so we have found ourselves much in need of the “soothing” elixir that is a Purgatory.  For those of you not familiar with this drink and helping to connect the dots, Green Chartreuse is a key ingredient in this potent stabilizer and while you won’t see any green in this glass, the green ingredient is most certainly the heart of this drink.  It provides the herbal backdrop that when mixed with the other herbal ingredient, enhances the experience.  It creates a unique sweetness, without the need for added sugar, that when paired with the firebrand of a control freak that is the Rittenhouse bonded rye, is just magical.  This drink is not for the faint of heart if you are seeking a mild adventure for your palate but what it does for one’s senses is just what my psychologist ordered.

Purgatory
Recipe created by Ted Kilgore (at the Monarch Restaurant in Maplewood, Mo.) and adapted by theSpeakista

•    2 1/2 oz Rittenhouse bonded rye
•    3/4 oz Benedictine
•    3/4 oz Green Chartreuse
Garnish: lemon twist (orange twist was used because it is what we had)
Glass: chilled cocktail glass
Tools: mixing glass, bar-spoon and julep strainer

Assembly: Add all of the ingredients to the mixing glass and stir with plenty of cracked ice until very cold (i.e. stir the drink for a minute or two adding in additional ice as needed).  Strain the mixture into the serving glass, garnish and serve up.

Okay … so it wouldn’t be a theSpeakista entry into MxMo without a new creation and given that we have been remiss in our MxMo entries (this past one) and as equally delayed in normal posts, we sat down and starring for a very long time at a blank wall, inspiration struck.  Well, kinda sorta.  Our original thought for a drink this time around and as is always our want, tended towards defaulting to a riff on a (near) classic and in this case we turned to a formula that we have beaten and beaten into submission — Jamie Boudreau’s Cubed Old Fashioned recipe.  The Two-wide of Bid-Offer is inspired by our recent R&R trip and a dessert experience involving peaches and basil ice cream.  We created a syrup with a lush dessert wine and peach bitters, muddled fresh basil and then paired it with Old Tom gin and pisco for a nice, albeit somewhat sweet drink.
We hope that you enjoy.

Two-wide of Bid-Offer
Recipe created by theSpeakista with inspiration taken from Jamie Boudreau’s classic, “Cubed Old Fashioned.”

•    1 1/2 oz Hayman’s Old Tom gin
•    1 oz Barsol Pisco
•    1/4 oz Orchard Syrup (see note below)
•    2 dashes of Angostaura bitters
•    3 fresh basil leaves
Garnish: a single basil leave
Glass: rocks glass
Tools: mixing glass, bar-spoon and julep strainer

Assembly: Add the basil, bitters and syrup to the mixing glass and muddle lightly.  Next add the spirits and allow the mixture to rest in the glass for a minute or so.  Remove the basil leaves, add plenty of ice and stir until very well chilled.  Strain the mixture into the serving glass containing a large brick ice cube and garnish with the basil (that has been “popped” in your hands).

“Orchard Syrup” – over low heat, mix until blended and reduced by one half volume 4 parts turbinado sugar, 2 parts sweet desert wine (Quady Essensia was used) and 1 part peach bitters.   Let stand until cooled, and store and use as needed.

As inspiration was in full swing and frankly, given our work schedule, we are not sure when we would be able to post again, I opted to create a second unique drink for today’s theme.  As the weather has turned chilly we thought a shaken drink of some sort would pay homage to greener days.  Utilizing our Orchard Syrup from the Two-wide of Bid-Offer as a foundation, we did a little bottle diving in our shelf of goodies and then reached for some fresh rosemary sitting on the counter and after tweaking here and there, out popped the Greener PAST-erz.  In keeping with our custom of not providing commentary on our own drinks, I feel compelled to say that I think that this drink is quite simple … lovely.  We very much hope that you feel the same.

Greener PAST-erz
Recipe created by theSpeakista

•    2 oz Barsol Pisco
•    1/2 oz Sloe gin
•    3/4 oz fresh lemon juice
•    1/2 oz Orchard Syrup (see recipe above)
•    1 fresh sprig of rosemary
Garnish: rosemary sprig
Glass: rocks glass
Tools: mixing glass, tin and strainer

Assembly: Add all of the ingredients to the mixing glass and tin with ice and shake hard for ten seconds or so until well chilled.  Double-strain the mixture into the serving glass containing ice and garnish.

We hope that we haven’t too “muddled” today’s theme?  Thanks again to Ed for hosting; as always we hope that you enjoy today’s offering and of course, give a look at all the other entries.

See you back, well, soon enough!

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{ 2 comments… read them below or add one }

Hugh Anderson October 14, 2012 at 5:25 pm

Glad to see the Purgatory featured here. I live a couple blocks away from Monarch (which regrettably closed earlier this year), and that was my favorite drink there.

KeithP October 17, 2012 at 7:47 pm

Thanks for the note Hugh/ it is a great drink and one that i’m always happy to return to.

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