Monday, November 19, 2007

Menu for Le Mixeur Deux

This is only a draft, but I think it is close to the finished product. Time now to take the components from the previous post and create drinks with them. Vermouth and Gin are worked in throughout. All the other components are represented by two drinks each. One drink is a stronger Mix, served up in a cocktail glass with the taste of the base spirit prevalent. The other is something sweeter, in most cases in a taller glass with ice and soda and the base spirit less pronounced. We at Le Mixeur aim to please all tastes.


menu


Benedictine

Chrysanthemum = French Vermouth, Benedictine, Pernod - up in cocktail glass

Regal Fizz = Brandy, Benedictine, Lemon, Sugar, Soda – iced in a highball glass


Campari

Champino = Campari, Italian Vermouth, Champagne – in a champagne flute

Negroni = Gin, Italian Vermouth, Campari - up in a cocktail glass


Chartreuse

St. Germain = Green Chartreuse, Lemon, Egg White, Campari, - up in a cocktail glass

Chartreuse Cooler = Green Chartreuse, OJ, Lime, Soda – iced in a highball glass


Dubonnet

Dubonnet highball = Dubonnet, Lemon, Ginger Ale – iced in a highball glass

May Flower = Dubonnet, Brandy – up in a cocktail glass


Ginger and Rosemary

Fihimafihi = Rosemary Gin, Lemon, Ginger Syrup, Egg White, Wine Syrup - up in cocktail glass

Lela = Rosemary gin, Pernod, Ginger Syrup, Berry Syrup, Lemon, Soda – iced in a highball glass


Lillet

Campden cocktail = Gn, Lillet Blanc, Cointreau - up in a cocktail glass.

Bourbon and Branch Lillet = Lillet Blanc, Orange Wheel, Soda - iced in a rocks glass


Pernod

Chrysanthemum = French Vermouth, Benedictine, Pernod - up in cocktail glass

Bitter Ass = Pernod,Lemon, Peychaud's Bitters, Sugar, Ginger Ale – iced in a rocks glass


St. Germain

Flying Cucumber = Gin, Lemon, St. Germain, Cucumber – up in a cocktail glass

La Bicyclette = Gin, Italian Vermouth, St. Germain, Peach Bitters – up in a cocktail glass



Most of these are classic cocktails. Some, such as the Negroni, are pretty much standards. Fihimafihi (it is what it is) and the Lela are inventions of mine. Bourbon and Branch Lillet is taken from the blog of Bourbon and Branch, a unique bar in San Francisco:

http://www.bourbonandbranch.com/

La Bicyclette is invented by Jamie Boudreau of Vessel, a spectacular bar right here in little old Seattle:

http://www.vesselseattle.com/

and this recipe is posted on Jamie's own blog:

http://spiritsandcocktails.wordpress.com/

The Flying Cucumber is from A Dash of Bitters:

http://www.adashofbitters.com/2007/08/30/the-flying-cucumber/

I have not tried it yet because I'm awaiting my shipment of another bottle of the St. Germain. If it's no good, something else can be arranged. St. Germain tastes great no matter what you put it in, but it's so precious you tend to feel an obligation to the Liqueur not to sell it short by making a clumsy drink.

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