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RECENT COCKTAILS: JUNE 6, 2010
Dry vermouth, Kirschwasser, Raspberry syrup
Gin, Cynar, Sweet vermouth, Peychaud's Bitters, Orange
Gin, Simple syrup, Ginger beer, Lime juice, Lime, Ginger, Mint
Brandy, Apple brandy, Sweet vermouth
Rye, Sweet vermouth, Elderflower liqueur, Peychaud's Bitters, Absinthe, Brandied cherry
Cognac, Sweet vermouth, Cynar, Lemon peel
Campari, Eau de vie of Douglas Fir, Grapefruit juice, Orange
Rye, Sherry, Port, Sugar
Gin, Pastis, Crème de Violette, Dry vermouth
Gin, Sweet vermouth, Dry vermouth, Triple sec, Orange juice

A Spontaneous Libation for your Consideration

French Maid

Posted by DrunkLab. Created by Jim Meehan, PDT, NYC..
1 1⁄2 oz Cognac, Hine
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
4 sli Cucumber
8 lf Mint (6-8)
1 spg Mint (as garnish)
Instructions

Muddle cukes and mint in simple, then combine all, shake, and strain. Garnish with a mint sprig through a cucumber wheel.

Notes

Meehan's take on Sam Ross' Maid cocktail format, normally just a spirit with lime, sugar, mint, and cucumber and named for the provenance of the spirit (e.g., Kentucky Maid for bourbon).

Curator rating
5 stars
Average rating
4 stars
(13 ratings)

From the Knowledge Vault

Advanced Craft Cocktail Theory: Texture

In my previous set of articles I’ve already talked about the effect sugar, acidity, alcohol and bitterness has on the texture of a cocktail. This article will examine other sources of texture, mainly dairy, eggs, and carbonation.

Raw milk, warm from the cow – and yes, we’re going to talk about cow milk here instead of sheep, goat or camel -- is an incredibly complex solution of microscopic fat globules, sugars (namely lactose, a complex sugar made from glucose and galactose), vitamins, white blood cells, and water. Some breeds of cow are less efficient at converting the yellow pigment carotene into Vitamin A, so their milk is more golden in color (interestingly enough, goats, sheep and water buffalo are 100% efficient, so their milk and cheese are always starkly white). Raw milk is also full of bacteria, some of which are responsible for the conversion of lactose to lactic acid (souring), and some of which can be harmful to humans (Salmonella and E. Coli O157:H7, among others). Milk is slightly acidic, at around pH 6.5-6.7.

Recent Additions

  • Glowing Green — Pisco, Suze, Ancho Reyes chile liqueur, Blue Curaçao, Orange bitters
  • Gilded Paloma — Tequila, Soda water, Grapefruit juice, Pineapple juice, Lime juice, Cinnamon syrup, Grapefruit peel
  • Pickwick Club — Pineapple rum, Overproof rum, Allspice Dram, Bitters, Absinthe, Passion fruit syrup, Vanilla syrup, Orange peel
  • Mignon — Gin, Rye, Cassis, Ancho Reyes chile liqueur, Orange bitters, Islay Scotch, Orange
  • Chipmunk — Old Tom Gin, Ginger liqueur, Simple syrup, Lime juice

Recent Discussion

  • Re The Inocencio, 6 hours ago shadowkirby commented:

    A little sweet - would possibly omit the simple. Very vegetal, good drink for spring.

  • Re The St-Rita, 2 days ago drinkingandthinking commented:

    uninspired elderflower margarita with poor proportions

  • Re Jasmine, 3 days ago smparkes commented:

    Went with the more forward version from SE and then added a bit of soda ... for a very hot day. :-)

  • Re Old World Charm, 4 days ago bkemp1984 commented:

    Made with Laird's and homemade creme de mure, good stuff. Will need to make it properly once I get more brandy.

  • Re Lime Blossom, 6 days ago SSteve commented:

    From the recipe and the comments I knew this was going to be too lime-heavy. I used less lime and more orange liqueur and St. Germane. I used Dry Curaçao so I added a little simple syrup as well. Pretty good but still needs a little more tweaking. Next time I'll try increasing the St. Germaine and decreasing the Curaçao.