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A Spontaneous Libation for your Consideration

Cassis de Dijon

Posted by DrunkLab. Created by Matt Tanner, Anvil Bar & Refuge, Houston, TX..
1 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Cassis
3⁄4 oz Lemon juice
1 bsp Simple syrup (turbinado sugar)
1⁄2 bsp Dijon Mustard
1 wdg Lemon (as garnish)
1 Blackberry (as garnish)
Instructions

Shake and strain over crushed ice, garnish with a lemon wedge and a blackberry.

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Average rating
3.5 stars
(12 ratings)

From the Knowledge Vault

Advanced Craft Cocktail Theory: Context

We’ve spent a long time in this series talking about how. How the basic building blocks of flavor combine in appealing ways. How to maximize or minimize aroma in a drink. How to change the texture of a cocktail and how those ingredients work. All of these things are quite important in order to make a craft cocktail, but are completely unhelpful in deciding when to make a craft cocktail, or what might be an appropriate drink to make in a particular situation. Gathering important information and utilizing it to narrow the available cocktail choices deals with context.

Utilizing context can be a powerful tool to reduce the number of possible cocktails from the infinite to the most appropriate one for the task at hand, even before ingredients on hand are considered. It is easiest to pass the infinite number of potential cocktails through progressively more severe filters and arrive at an appropriate drink. We will look at each of these filters in turn, and the end result will not only be better cocktails, but ones that fit their sense of place. To this end, we will discuss seasonal drinking, situational drinking, reading the needs and wants of your guests, and drinking locally.

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Recent Discussion

  • Re The Holy Grail, 1 day ago shadowkirby commented:

    Super funky drink, but all comes together well. Great for something different.

  • Re The Nutty Professor, 2 days ago EtherPole commented:

    Subbed the Uigeadail with Wee Beastie. Still had to double the Frangelico to be recognizable.

  • Re Sweet Caisata, 3 days ago Zachary Pearson commented:

    The liqueur they're using here is 60 proof. Some people might want to drop the simple. Thanks, Zachary

  • Re Leapfrog, 3 days ago Cara A commented:

    I find lemon juice overpowers more subtle flavors, so I dial it back to 1/2 ounce here. Tasty!

  • Re Mr. Baily's Bender, 5 days ago flickerdart commented:

    "1 splash" is not correct. You probably want at least 2 ounces of tonic in this, and at least another ounce of seltzer to dilute the intense sweetness.