Category: Alternatives

Exploring Possibilities

On By Tom LindsayIn Adventure, Alternatives, LearningLeave a comment

My daughter gifted me a whisky infusion kit from Craftly, and I am looking forward to using it.

Infusion is basically the fifth step in the six-step whisky manufacturing process: malting, mashing, fermentation, distillation, maturation, and bottling. In the case of whisky, maturation is when the distilled spirits are put into charred barrels, and then stored for many years, so that the flavor and essence of the charred wood – and maybe wine from wine barrels, or something else – gets mixed into the whisky, and adds to the flavor.

The purpose of this kit is to take an un-matured spirit – in this case, vodka – and infuse it with flavors. This works because vodka skips the Maturation step and goes right to bottling.

The infusion process involves two steps – wood infusion, then botanical infusion. The woods that are supplied are labeled Dark Chocolate, American Sweetheart, and Vanilla Dream. They are mixed with the vodka, and left to infuse for 2 to 4 weeks. Then, botanicals are added, in this case a choice of coffee beans, cocoa beans, cinnamon, chai mix, orange peel, or bird’s eye chili. These are mixed according to recipes provided, or according to however I wish, and left to infuse for another 24 hours, before all are strained out.

For my first two, I chose Dark Chocolate and American Sweetheart as the woods. I am likely to put cocoa beans in the Dark Chocolate and a blend of cinnamon and chai in the American Sweetheart.

Stay tuned – I will be posting updates.

Introducing the Jack Ryan Martini

On By Tom LindsayIn Alternatives, CocktailsLeave a comment

In the original James Bond novel Casino Royale, Bond and his CIA partner Felix Leiter walk into the bar at the casino, and Bond orders a martini:

” ‘Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large, thin slice of lemon peel. Got it?’

‘Certainly, monsieur.’ The barman seemed pleased with the idea.

‘Gosh, that’s certainly a drink,’ said Leiter.”

Fast forward, to Tom Clancy’s novel The Hunt for Red October, and his CIA Agent Jack Ryan. Now, in the tradition of my recent drink invention the Vito Corleone, I imagined Jack Ryan meeting James Bond at a bar. He asks what Bond likes to drink, and Bond gives his recipe to the bartender, who makes it gladly.

The bartender asks Ryan what he would like, and Ryan says that Bond’s drink sounds like something he would like to try.

But after he shakes it, Ryan, an American bourbon man, tells the bartender to just pour all of it, ice and all, into a rocks glass.

And there we find the Jack Ryan Martini:

In a shaker, mix:

  • 3 oz Gordon’s gin
  • 1 oz vodka
  • 1/2 oz dry vermouth*
  • 2 dashes orange bitters*

*Added in substitute for Kina Lillet, which is no longer produced.

Fill your rocks glass with ice, and pour in the shaker. Shake vigorously for 30 seconds, then put into the rocks glass with the ice. Add a twist of lemon peel.

Enjoy!

Low Carb Options – Coffee Liqueur

On By Tom LindsayIn Alternatives1 Comment

As I explained previously, I have done some good work in the past few years reducing my carbohydrates and my blood glucose levels, and avoiding diabetes.

As I worked on my syrup for The New Fashioned, I also I realized other mixers like Kahlua were just as bad.

So, I decided to work on a low carb coffee liqueur option. I played around with the mix, and settled on this:

  • 175 ml coffee – the darker the better
  • 5 packets Splenda
  • 4 ml vanilla extract, to taste

(Note, I use this as a cocktail mixer, so I don’t add any alcohol.)

Stir and refrigerate.

I have found this works well as a mixer in White Russians, Black Russians, Espresso Martinis, and Revolvers.

Enjoy!

Introducing the Vito Corleone

On By Tom LindsayIn Alternatives, Cocktails2 Comments

As you have come to understand by now, I enjoy movies. And, as those who follow me on “X formerly Twitter” know, I like to make some drinks for the evening. One of my favorites is a Manhattan (on the rocks, I admit), which is whiskey with sweet vermouth, bitters, and a cherry.

My family has some dinner traditions, including pastas on Monday and pizza on Fridays. I like to drink red wine with those, with 2 or 3 frozen grapes dropped in to cool it off.

So one night, watching The Godfather, I had a vision that Vito Corleone decided he wanted a Manhattan, after drinking some wine in the evening. So he got up, and rather than emptying his glass, made the Manhattan in his wine glass, on the rocks, on top of the leftover wine.

So, I tried it – a Manhattan in my wine glass, with a finger of cabernet sauvignon, with the grapes left in. I must say, it was refreshing and enjoyable, and now this is my Friday night beverage after pizza.

So, I present to you the Vito Corleone.

  • 1 oz +/- red wine (whatever is leftover)
  • 1 oz sweet vermouth
  • 2 dashes bitters
  • 2 oz whiskey, e.g. Bourbon or Rye
  • Served on the rocks

Stir until mixed.

Enjoy!

Introducing the New Fashioned

On By Tom LindsayIn Alternatives, Cocktails3 Comments

Over the past few years I have had some discoveries in my life, two of which melded into what I consider an innovative cocktail – The New Fashioned.

First, some time ago I began to delve into the world of mixed cocktails. (Don’t worry, Gentle Reader, I will discuss this further in a future posting.) Over the course of my journey, I found I really enjoyed some sweeter cocktails such as White Russians and Old Fashioneds.

But then, to my chagrin, my doctor had the bad taste to inform me that I was borderline pre-diabetic, and that I needed to refrain from extra carbohydrates, such as added sugar. Well given that my sweet cocktails were filled with sugar, this led to some dismay.

So I started investigating artificial sweeteners that I could use to make a syrup, and after some attempts I settled on Splenda.

Now, as you may know, the standard simple syrup recipe is to mix even measures of sugar with boiling water, until the syrup dissolves. But after some time, I found my best mix was 175ml (3/4 cup) of water with 4 packets of Splenda, and stir until dissolved.

I then realized (as a recovering chemical engineer) that I could combine the bitters into the syrup, and just add a dram (4ml) of the mix.

And as it turns out, my mixing spoon holds 1ml, so I just add 4 spoons of mix, add a cherry, add bourbon or rye, and there we go – the New Fashioned.

And, by the way, since I started making these some time ago, my A1C level has been in the normal range.

So, enjoy a New Fashioned, and let me know what you think!