Newsletter: Issue 24
March OCBC meeting was a treat as we welcomed Mark Berge to bring the glorious Rhum CLEMENT and the delectable CUCA Fresca Cachaca to taste and try in some tremendous beverages handled mightily by the SIDE Door who also provided scrumptious food and a impressive space for our meeting. –How about a shout out for Koire Rogers, Barman at the SIDE Door—AWESOME work.
FARMERS MARKET PUNCH
3 Parts (3/4 oz) Rhum CLEMENT Creole Shrubb
3 Parts (3/4 oz) Rhum CLEMENT VSOP
2 Parts (3/4 oz) J Wittys Chamomile Liquor
3 Parts (3/4 oz) Oro Blanco Juice
2 Parts (3/4 oz) Blood Orange Juice
2 Parts (3/4 oz) Meyer Lemon Juice
To taste (2 Dashes) Orange Blossom Water
To taste (2 Dashes) Cocktail Kingdom Falernum Bitters
Stir ingredients serve over ice.
The White Lily is a cocktail from the Savoy Cocktail Book. It was named after the white lily, which is used to say: Purity, modesty, virginity, majesty, “it’s heavenly to be with you”: and is linked to Juno, the queen of the gods in Roman mythology, by the story that says while nursing her son Hercules, some excess milk fell from the sky creating the group of stars we call the Milky Way, and lilies were created from what milk fell to the earth.
COOL HEAD COCKTAIL
7 tarragon leaves
4 coriander seeds
1/4 of a lime cut into pieces
1 inch tangerine peel and
A heaping bar spoon of Rhum CLEMENT Sirop de Canne
Add 1 1/2 oz CUCA Fresca Cachaca
Add ice and shake well
Double strain into a rocks glass with ice
Garnish with Tangerine peel cut into a disc and a sprig of tarragon.
CUCA Fresca translates into ‘Cool-Head’; if you have a ‘Cool Head’ this drink will help you keep it, and if you don’t this drink will help you get one.
3/4 cup Rhum CLEMENT Creole Shrubb reduction
2 cups granulated sugar
1 scant tbsp baking soda
1/4 cup water
12 ounces semi sweet chocolate
1 tbsp shortening
Rhum CLEMENT Creole Shrubb & Rhum CLEMENT VSOP
-reduce creole shrubb on medium heat by at least half until syrup consistency is reached when cooled.
1. Prepare a rimmed baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, shrubb reduction and ¼ cup water in a large saucepan. You want to use a saucepan large enough so that the mixture can triple in size and still be safely contained. Stir the ingredients together until the sugar is completely moistened.
3. Insert a candy thermometer and cook the mixture over medium-high heat, without stirring, until the temperature reaches 300 degrees.
4. Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once. Immediately whisk the candy to incorporate the baking soda. Take caution it may foam up.
5. As soon as the baking soda is incorporated, pour the candy carefully onto the prepared sheet.
6. Allow it to cool and harden completely, then break it into small pieces. Honeycomb can be eaten as-is, or you can dip it in chocolate:
CHOCOLATE COATING- in double boiler over med-low heat melt 12 oz semi sweet chocolate and a teaspoon of shortening. Mix well and add some creole shrubb and vieux to taste.
– dip candy pieces into chocolate and put in fridge to chill.
Overall, another superior meeting thanks to the SIDE Door, Rhum CLEMENT and CUCA Fresca Cachaca. We laughed, we learned, we drank and gnoshed like kings and most of all–we are better for it. Thanks for coming together OCBC!
Now mark your calendars: Next months meeting is Monday, April 2nd and will feature Angels Envy Bourbon and be presented by industry legend and all around great guy Lincoln Henderson. This will be a very exhilarating meeting—definitely not to be missed!
To help maintain quality of service, presentation, space, food and drink we must insist on RSVP’s and we are limiting the accepted RSVP’s to 60. So get your RSVP in early and send it to email@example.com if you’re planning on attending, let us know if something comes up so we can make your spot available to someone else if you can’t make it. See you then! The meeting location will be emailed upon RSVP to the first 60 responders.
This entry was posted on March 21, 2012 at 5:10 am and is filed under Newsletters . You can follow any responses to this entry through the RSS 2.0 feed You can leave a response, or trackback from your own site.