Monday, June 18, 2007

Mixology Monday: Cream

Lady Rebel Cocktail

1 oz. rye or Bourbon
1/2 oz. apricot flavored brandy
1/2 oz. white creme de cacao
1 oz. sweet cream (I used heavy cream)
1 tbsp. grenadine

Shake well with cracked ice and strain into 4 oz. cocktail glass.

The next time I see my father, the drinks are on me.

Thanks to him, I recently came into possession of a pristine 1959 edition of the Old Mr. Boston De Luxe Official Bartender's Guide. It arrived just in time for this month's Mixology Monday, hosted by Anna over at Morsels and Musings. My father, who can often be found scouring local flea markets and antique sales presented me with the slim volume knowing that I would put it to good use. Thanks dad!

The book contains several recipes using cream, but I settled on the Lady Rebel Cocktail partly for it's name, but also for it's ingredients. I really didn't know what I was in for, but I figured it would be either really good, or really awful. Fortunately, it's a keeper.

First off, it's a very pretty drink. It pours a pale pink, with just enough froth to give it a look that somehow straddles festive and classy. But the pink, creamy appearance camouflages a drink with bite. When you bring this innocuous-looking concoction to your lips you'll catch the unmistakeable whiff of whiskey. It may be pink, but it's got a punch.

The taste & texture of the cream will be the first thing you notice, but the warmth of the whiskey and the mellow sting of the brandy will show up quickly. Adding to this will be the fruitiness of the apricot and a touch of chocolate from the creme de cacao that will slip in and blend seamlessly with everything else.

And even though the recipe didn't call for it, I garnished mine with a mint leaf. It just seemed to look better with a splash of green.

One last note: I made one each with Bourbon and rye, and I definitely recommend using Bourbon. The signature spiciness of the rye asserts itself a little too much, thinning out the taste and adding a sharpness that seems out of place in this recipe. Bourbon matches up much better with the other ingredients and creates a more cohesive combination of flavors.

Don't be afraid to think pink. Cheers!