The Brown Turkey
- 1oz Aged Rum
- 1oz Fig and Brown sugar reduction
- 3 dashes Orange Bitters
Shake in ice and strain in to a flute
- Top with 2oz Sparkling Wine
Garnish: Orange Twist
Fig and Brown Sugar Reduction:
In a pan on medium heat, dissolve 1 cup of brown sugar in 1 cup of water. Add 1/2 Cup of chopped fresh figs (or substitute dried figs if no fresh available) and bring to a boil. Cover and remove from heat, let steep for 25 minutes. Fine strain into a glass bottle and keep refrigerated for up to 2 weeks.
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With Thanksgiving just around the corner, I thought this sounded like a fun and somewhat different kind of drink option for the holiday. I found this recipe in this months ‘Special Holiday issue’ of Imbibe Magazine and think it sounds really quite yummy.
Imbibe Holiday issue Nov/Dec 2012
I have to say, this is the first time I am putting up a drink as ‘drink of the week’ that I have actually not yet tasted!
It’s an intriguing recipe that sounds like it would be quite tasty though. I love figs and find them to have such a delicious natural sweetness that I believe would pair beautifully with aged rum.
The drink itself was created by Justin L Chamberlin of ‘Sagra Trattoria and Bar’ in Austin, Texas and is described in the magazine as being;
‘A formula that combines subtle spices of aged rum with the sultry sweetness of figs and a pop of sparking wine’.
I’m curious to see if the addition of bitters comes through strongly or not though.
I do intend on having my boyfriend create it next week to go with our thanksgiving feast, and I will be sure to report back on how it turns out. For now here is the recipe for all my Fussy readers who may wish to attempt it themselves, feel free to get in touch if you do make it and let me know how it goes.
The Secret Garden Punch
Bottle Hendricks Gin (750ml)
350ml Fresh squeezed lime juice
400ml St.Germain Elderflower Liqueur
10 sprigs mint
1/2 Thin slices cucumber
1/2 bottle Prosecco (375ml)
Serve in a punch bowl over a large ice cube. Serves 15-20ppl
It’s memorial day here in the States so my lovely mixologist boyfriend Greg Bryson AKA FutureGreg decided to make another of his delicious punch recipes. We’re by the pool having a bbq with friends and family so he felt inspired to whip up this recipe and gave it a great name (based on its lush green foliage appearance).
It is so tasty, refreshing, sweet and strong. Great drink to sip on in the glorious sunshine…i’m certain i’ll be asking him to make it again over the summer.
Give it a try! It’s not hard to put together and you won’t be disappointed 🙂
Have a safe and fun Memorial day everyone!
Mint Julep (Jerry Thomas Recipe)
1 tbl Sugar
1 tbl Water
2 Sprigs of Mint
FIll with crushed ice. Serve in a Julep Cup
Garnish: Mint sprigs
The weather here in Los Angeles has been gorgeous this week and makes me feel the need to put up a nice Spring drink. The Kentucky Derby last Saturday had people drinking this all across the country, however most people think the original recipe uses Bourbon as the base.
The recipe above is from the classic book How to mix drinks by Jerry Thomas, published in 1862. The Whiskey recipe, as most bartenders know it today, is also listed in Thomas’ book however it comes under the title of a ‘Whiskey Julep’ instead. According to Jerry Thomas this is an American drink that was introduced to England by Captain Marryatt.
In my opinion this drink is like an ‘adult slushy’ due to the copious amounts of ice and how sweet and refreshing the drink is. It is a member of the ‘Smash’ family, which are a genre of drinks served over crushed ice and is supposed to be served in a julep cup (a metal cup made of silver or pewter), designed to keep the drink icy cold.
The picture Jerry Thomas drew of a julep in his book shows an extravagant garnish, which I believe to be an important part of the drink and makes every sip smell of minty freshness. A perfect choice for a hot sunny day.