Month: March 2015 (Page 7 of 8)

People keep sending me free bottles of booze and recipes to go with them, and I keep noting that many of the cocktails developed to promote liquor brands are extremely good…all the better to market the product, after all. I just wish I could tell you the name of the genius who came up with this week’s drink, because I think it’s really superb.

Yes, it features egg white, which never hurts with me, but it’s also introduces some other new ingredients, including bianco (white) vermouth, a product I’ve often seen at my area’s big box liquor stores but which I’ve only just now tried. As the immortal Mr. Spock might have said if he could ever get beyond his Saurian brandy, it’s fascinating stuff and deserves to be featured in a lot more cocktails. Expecting me to be working on that in coming weeks.

Moving on, this week’s sponsor-booze is Cruzan Aged Light Rum, an extremely decent mixing rum with a nicely low price point that’s very comparable to the somewhat less complex nationally known light rums. It’s a bit less dry than some of its competitors, with definite hints of vanilla and maybe some extra alcoholic burn. It therefore arguably makes an excellent base spirit foil for an otherwise gentle drink.

I honestly think the Cru-Zen has the right stuff to become a new cocktail classic for sophisticated sippers seeking out a truly balanced beverage. It’s a thoughtful, more sweet than sour mixture that’s at least as worth contemplating as the sound of one hand clapping.

The Cru-Zen

1 1/2 ounces light rum
1/2 ounce bianco vermouth
1/2 ounce chamomile syrup (see the instructions below)
1/2 ounce fresh lemon juice
1 egg white
1-2 dashes of bitters

Before we can started, a word about that chamomile syrup. I usually strictly avoid any drink that demands I make my own syrup. I like to keep things simple because I don’t want to scare readers away from making these drinks, and also because I’m lazy myself. Still, I broke my own rule because this drink sounded great (I was right) and the camomile syrup is ridiculously easy to make. You just submerge a single pure chamomile teabag in four ounces of boiling water for five minutes, as if you’re making a double strength cup of herb tea. Next, you add four ounces (half a cup) of sugar, stirred a little bit, and voila, syrup…though you probably want to stick it in the fridge for a little bit before actually using it.

Okay, so to make our Cru-Zen, we combine our syrup, rum, and all the other liquid ingredients including egg white. (If you’re using pasteurized commercial egg white, like I generally do, use three tablespoons to approximate one large egg, sans yolk.) First, “dry” shake it without ice, as always being careful to prevent messy explosions powered — I think — by the albumin in egg white. Then, add your ice and shake again very vigorously for about ten seconds.

Next, double strain it into a well chilled cocktail coupe or regular style martini glass. By “double strain” I mean simply running the liquid through a regular fine mesh strainer as well as the standard cocktail strainer to remove any stray lemon juice pulp. You should wind up with a very nice head foam on top. Finally, add one or two drops of aromatic bitters — Angostura works beautifully here — as a garnish, exactly as you would when making a Pisco Sour. You can toast your favorite zen master or public school teacher, you’ll be in a good mood regardless.

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Lest there be any confusion, I think this is a really amazing drink and a rather sturdy one as well. It was designed for the more flavor-heavy Cruzan rum, but I tried it with an extremely well known, plainer but smoother brand X white rum, and the result was almost equally delightful. I would, however, counsel anyone to stick to the instruction regarding the double straining.

I was initially skeptical that it was necessary to strain out the near-microscopic bits of lemon pulp that might end up in single-strained version of the Cru-Zen, but then I tried eschewing the additional strainer, and the result wasn’t nearly as good. Apparently, the pulp emphasized the lemon notes and drowned out a number of other flavors.

Also, it’s crucial not to get confused here about what bianco vermouth, sometimes called white vermouth, actually is. The dry vermouth you should use in your martini might also be white, but it’s not bianco. It is actually even sweeter than ordinary red sweet vermouth. Since this was my first bianco experience, I decided to go with the ultimate default brand of Martini and Rossi.

I tend to think of Martini as being a good but basic brand, but I nevertheless found it to be a full bodied product; it’s not surprising to find out that bianco vermouths are hugely popular in Europe, drunk on the rocks with maybe a lemon twist or with carbonated water as a spritzer. A good portion of the really subtle, you might even say zen, aspects of this drink have to do with the many floral flavor notes you’ll find in this product. It’s a beverage I plan to explore further, for sure.