1002 found Showing cocktails with ingredient Orange peel

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A Spontaneous Libation for your Consideration

French Maid

Posted by DrunkLab. Created by Jim Meehan, PDT, NYC..
1 1⁄2 oz Cognac, Hine
1 oz Ginger beer
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1⁄4 oz Falernum, Velvet Falernum
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
(16 ratings)

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Acidity

Ward Eight A rye cocktail acidified with citrus.

The dividing line between a cocktail enthusiast and a craft cocktail aficionado is knowledge. Anyone can enjoy a cocktail, and with enough time spent at or behind a bar, attain a good enough working knowledge of brands and flavors of alcohol. Some of these people go on to create a new cocktail, usually starting with a common drink or ratio of spirits to other ingredients and tweaking them to make something pleasant.

Alas, this approach lacks repeatability in creating quality craft cocktails. Craft cocktails are not dump buckets for every neon colored, super sweet liqueur that your distributor is pushing. And they are not made to mask the flavor of alcohol, but to support and sustain it.

Combinations that should work based on the flavors of the components often fail to impress in the glass due to a lack of understanding of those same component's structural elements. Skilled mixologists construct cocktails from some basic building blocks: alcohol, sugar, acidity, and bitterness. A thorough understand of these primary elements can help craft cocktail designers make great drinks with a minimum of waste and trial and error.

Acidity

The cocktail dates back to the earliest parts of the 19th century. The original contained no acidic agents – just a simple mix of spirit, sugar, water, and bitters. But by 1862, Jerry Thomas had entire sections for Sours, Fixes, and Daisies, all of which featured acidity prominently. Certainly, the use of spirit-plus-acidity dates back to the 18th century Punch, which were spirit, water, lemon and sugar, with some other ingredients added for flavoring.

Recent Additions

  • Dark Magus — Jamaican rum, Amaro, Campari, Crème de Banane, Bitters, Orange peel
  • Frenchie — Gin, Elderflower liqueur, Grapefruit juice, Grapefruit
  • Making Memories — Gin, Dry vermouth, Vodka, Bénédictine, Herbal liqueur, Lemon peel
  • Just Between Us — Gin, Dry vermouth, Vodka, Herbal liqueur, Suze, Lemon peel
  • Infinite Sunset — Cognac, Dry vermouth, Campari, Cassis, Crème de Violette, Rich simple syrup 2:1

Recent Discussion

  • Re The D'Almeida, 1 day ago biotsrama commented:

    Bumped up mezcal to 1.5 oz and cassis to 0.5 oz. Like a fruity mezcal Negroni

  • Re Ginger Turmeric Margarita, 2 days ago drinkingandthinking commented:

    More subtle than you might imagine. Turmeric was a bit faint so I upped it to 3/4. Very nice on the back of the throat.

  • Re The Book Deal, 3 days ago jlp_nyc commented:

    Very delicious: darkly bitter yet smooth and balanced; not overly sweet, with notes of cherry, vanilla, caramel, baking spice (used Evan Williams bonded) and chocolate plus a wisp of menthol from the Fernet. Would def make again.

  • Re Across The River, 4 days ago Mixin In Ansley commented:

    Boozy but it works. A nice change up.

  • Re Race Day, 4 days ago Artur B commented:

    Balance is good, but no hook. Lillet Blanc can't replace Green Charteuse.