DIY Crème de Violette

Spring is here and so is the first wave of fresh ingredients.

Homemade violet liqueur can be made right now and for the next week or two in Ontario. 

But don't do it!

This might look tempting but you should not make this recipe.

If you live in a part of the world where you can purchase violet liqueur or even a violet syrup, do that. 

Seriously, this is one for the folks in Ontario or other places in the world where it isn't available for purchase. It is insane to try to collect eleventy hundred pounds of flowers to make a cup of liqueur. But for people who love it and aren't able to buy it, this is one way to get the flavour at home. You can also buy candied or dry violets, the rest of the recipe will remain the same.

I've been waiting a year to post this after having missed the violets last year by a week. Then it almost happened again. A while a ago I wrote about having a friend that gifts me amazing things from her garden. This time it was a huge whack of fresh violets, that she spent a day picking and delivered right to my door. I then set about ruining them. I spent the rest of the week feeling terrible that I wasted my friend's time and effort and trying to figure out how to get more violets.

I was wavering between giving up and giving in to theft, my neighborhood is full of violets right now. Every garden and lawn seemed to have them but mine, until today. This morning a patch bloomed on the far side of the house and I set to work gathering the flowers and carefully removing them from their stems. (I also have my eye on the all of the fruit blossoms around and I'm not yet fully resolved to stay within my moral boundaries...)



The violet petals need to be preserved in vodka right away to protect the flavour and freshness. After they steep, an equal part of simple syrup is added and that's it. It is actually a very simple recipe, it's the timing and delicate care of the flowers that is somewhat tricky.

If you're unsure because you've never had it, ask yourself this; Do you like Thrills gum? If like me you are compelled to purchase it every time you see it because you can never get it enough, then this will be worth it. If you are among those to whom violet chicle tastes like soap, perhaps you'll want to try this week's cocktail without any Violette or substitute with a floral liqueur you prefer, something like the elderflower in St. Germain. I hold no judgement for the haters. If you asked me to make a liqueur with lavender, I might die. Just the thought of it makes my stomach churn and my head ache. Use ingredients and flavours you like, as you would when you're cooking, you'll have a much higher rate of success.

The Porter
1 1/2 oz gin
1/4 oz Creme de Violette*
1/4 oz Maraschino liqueur
1/2 oz fresh lemon juice
1/2 oz egg white

Method
Add all ingredients to shaker, fill 3/4 with cracked ice. Shake vigorously for no less than 30 seconds. Stain into chilled Coupette. Garnish with fresh violets or a cherry.

This cocktail is only a slight variation on a classic gin cocktail the Aviation.
I've added some egg white for texture and switched out the cherry garnish in favour of fresh violets. 




DIY Creme de Violette
2 C violet petals, no stems
1/2 C vodka, 40% abv or above
1/2 C simple syrup

Method
Place petals in mason jar add vodka. Infuse for 8 hours. Add cool simple syrup, tighten lid, turn gently a few times. Let rest in fridge for 72 hours. Strain and return to jar, store in fridge.  






Do you love a product that you just can't get where you live? Leave it in the comments and I might just be able to help you DIY.

MXMO ~ MARTINI WITH PRESERVED LEMON DIRT

I've read more than once that Dale Degroff's favourite, classic cocktail is a gin Martini with an olive and a discarded lemon twist.

Remember that the next time a Hipsterologist rolls his eyes, curtly informs you that he doesn't stock olives and denounces the use of them for anything other than conditioning his ridiculous leather apron. (Those olives were flown in by carrier pigeon from Spain and he crushes them by hand to make his custom Apron Salve $49.95/oz.)

Hipster bashing aside, I too love a gin Martini with both olive and lemon. And, if the world is in perfect alignment, that will come in the form of a lemon stuffed olive.

Yes, such a thing exists.

If you ever happen to see them anywhere, either jarred or in the olive cart, do yourself a favour and pick some up. It might just change your world. 

I used to get them at the St. Lawrence market but they must have gone out of fashion or the supplier stopped making them, or the universe was doing me a solid because I could consume a million of them (olives not Martinis) without ever tiring of the sour, salty combo.

So, I'm left with no choice but to DIY some of my own. Don't worry this recipe has plenty of short cuts. 

I wanted to end up with a lemon stuffed olive and the sour, salty juice so that I could use a splash of it right in my Martini...

You're right, that would make it a Dirty Martini. I'm breaking all the rules this week. 

Why not? Last month's MXMO challenge was Blue Drinks, if it's acceptable to use blue dyed liqueur, surely we can make an exception for the juice of a perfectly preserved, lemon stuffed olive, right?

I've been working on this recipe for a while because I really do love them and rarely see them. Plus, I always like to at least attempt to make things myself even if I go back to the prepackaged version in the end.

Use a knife to cut thick peels. A peeler will not provide enough of the pith. You'll only really need the peel and juice from two lemons per Cup of olives. It's best to buy pitted olives in brine because you can reuse the brine, otherwise you'll need seasoned (salted) vinegar.

Boiling the peels will soften them and remove some of the bitterness. Going through the process twice will leave them tender but firm and the pith will become translucent.

I love Ontario produce, but if I had to live anywhere else in the world, a place where fresh citrus is grown would be high on the list. Better still, somewhere olives and citrus are grown. Trip to Italy?

Cut some small strips, 2 x .5 cm. and push them into your already pitted olives. Put them in a jar with salt, add back some of the pickling liquid, the juice from the lemons and 1 oz of your favourite gin. Give them a gentle turn or two and pop them in the fridge.

If you're into this kind of thing, you'll recognize this process as being very similar to preserved lemons. As such, another cheat would be to buy both the olives and preserved lemons and Frankenstein them.

If you've never had this delicious combo, you're probably wondering why anyone would go to any of this trouble. Once you've had one you'll wonder why you drink any other cocktail, ever.

Martini with Preserved Lemon Dirt
2 oz gin
1/4 - 1/2 oz olive/lemon juice*, fine strained
1 drop orange bitters 

Method 
Fill a stemmed glass with ice and water. In a separate mixing glass add all ingredients. Fill 3/4 with ice, gently stir for 30 seconds to completely chill. Discard water and ice from stemmed glass. Strain mixture into chilled glass. Garnish with lemon stuffed olive.






*Lemon stuffed olives
1 C pitted olives in brine (reserve)
2 lemons, peeled and juiced
1 oz gin
2 tbsp salt


Method
Cut end from lemons, to make a flat surface. Peel thick slices of lemon peel with a sharp knife. Boil peels, discard water and repeat. Drain and cool peels, slice into 2 x .5 cm strips. Push peels into olives. In a small jar add salt, 1/4 C reserved brine, olives and gin. Top off with lemon juice. Place lid on jar and gently turn a few times before refrigerating.


Another great theme from MXMO. Thank you to NhilUtopia for having us explore this topic. I'm once again looking forward to the other entries, many people have firm opinions about messing with Martinis. (Update) Here's the roundup post, so many great ideas!

Please feel free to hate on me in the comments for hurting Gin's feelings by kicking dirt in its face.

DIY G&T 2&3

As jobs go, I'd have to say I'm very fortunate.

I get to wear so many hats as an entrepreneur. The most overtly rewarding of my many assignments (no, not the recipe testing) are the events. I have the great pleasure of doing something creative and celebratory that gives me a platform for interaction (working from home with a two year old on your lap limits this), education and fun. Everyone likes a party, and the gal making the drinks is always popular.

Yes, you can have this at your party!

This past week I was invited to make some drinks for a birthday celebration. The man being feted loves gin and tonic. So much so that I was asked to make two different house tonics for the evening. My inner nerd was very excited. As an added bonus the weather was very cooperative and gin & tonics in their gorgeous backyard were a perfect fit.

If you have already made my Tonic #1, this will give you a chance to play with the technique. If not you can still start here, the method is exactly the same.

I made two simple variations on the recipe that yield drastically different results.

If you love bitter with your bitter, this is the one for you.

G Cubed
2 oz Victoria Gin
1 oz Tonic #2 (see below)
1/2 oz fresh grapefruit juice
1/2 oz fresh lemon juice
3 oz soda water
3 drops orange bitters (twisted & bitter)
grapefruit zest for garnish

Method
In a mixing glass combine gin, syrup and juice, stir to combine. Fill an old fashioned glass with cracked ice, pour in mix, top with soda and drops of bitters. Stir and garnish with fresh grapefruit zest

I  use these small bowls to stay organized

Tonic #2 Grapefruit Ginger
2 C sugar
1 C water
2 grapefruit (juice and zest)
3 inches fresh ginger, sliced 
1 limes (juice & zest)
1 lemons (juice & zest)
2 tbsp cinchona bark
2 tsp citric acid
pinch salt
pinch cracked black pepper








Method
Peel then juice citrus, set aside. In a heavy bottom sauce pan over medium heat, add sugar and water, bring to the boil, reduce to low heat, add remaining ingredients, stir gently. Simmer 20 mins, remove from heat, let stand, cool to room temp. Strain syrup through cheesecloth or coffee filter over a fine mesh strainer.
Refrigerate in an air tight glass container for up to 3 weeks.

If you prefer something herbal and savory, this will be your new G&T

Tanglad Tonic
1 1/2 oz Bombay Sapphire East
1/4 oz Martini Bianco vermouth
1 oz Tonic #3 (see below)
1/4 oz fresh lime juice
3 oz soda water
5 drops Black Pepper Bitters (twisted & bitter)
fresh lemongrass and lime zest for garnish


Method
In a mixing glass combine gin, vermouth, syrup and juice. Stir to combine. Fill and old fashioned glass with cracked ice, pour in mix top with soda and bitters. Stir and garnish with fresh lime and lemongrass.


Tonic #3 Lemongrass Black Pepper
2 C sugar
1 C water
3 stalks fresh lemongrass or 1/2 C dried
2 limes (juice & zest)
2 lemons (juice & zest)
3 tbsp fresh cracked black pepper or 3 tsp ground
2 tbsp cinchona bark
2 tsp citric acid
pinch salt

Method
see above for Tonic #2

A very special thank you for the gents who invited me to help at their party and make these new syrups.

Have you made your own tonic yet? Do you need me for your next party? Leave a comment or send me an email. 
 

DIY Strawberry Cordial

Dear California,

We thank you for your efforts in supplying us, year round with clam shells filled with strawberry shaped fruit. 
While lacking somewhat (all together) in flavour, they do look lovely. 
We regret to inform you that due to an overwhelmingly abundant supply of sweet, summer flavour, in our local berries, we will not be requiring your services during the months of June and July. 

However, despite the insane toll on the environment, we'll be sure to contact you in the fall when our supply has dried up again.

Sorry,

Ontario


Even if you're not in Ontario, hopefully there are some equally amazing strawberries to be found in your town. You might be wondering what this has to do with cocktails? In the spirit of the Garden to Glass movement, it's time to take advantage of the season and start stocking ingredients for your home bar...

Clearly, my jar from last year, was around just long enough...

Strawberry Cordial
3 C strawberries (hulled & quartered)
2 C Vodka 40% or above
1 1/2 C sugar
3/4 C water
1 tbsp lemon zest
2 tsp fresh lemon juice

Method
In a large glass bowl crush strawberries and sugar, let stand for 2-3 hrs. Pour contents into 1 L mason jar, add remaining ingredients. Close lid tightly and refrigerate or cold cellar for 48 hrs, turning occasionally.
Strain through fine mesh or cheesecloth, reserving only the liquid. Place in clean jar, let stand in refrigerator or cold cellar for 1 week to 1 month, strain again.
This will keep almost indefinitely if stored in a cool dark place.

Have you ever made your own cordial or liqueurs?  Do you live somewhere that can only get imported berries? Let me know! 

MXMO~~DIY FALERNUM

Falernum?

You can call it spicy nut syrup if you want...No?

Falernum it is.

This month's theme for MXMO is nuts, and I thought it made the prefect excuse for some much needed Tiki time. Popular in both Caribbean and Tiki drinks, Falernum is a syrup made with almonds, ginger, lime and spices. Recipes vary widely, some include alcohol others don't, some have allspice or star anise even cinnamon.

Swan Ship

The Beachbum Berry Falernum #9 is a popular choice, not too ambitious but it does require a couple of days and it includes alcohol. It also calls for about 40 cloves and while I love the flavour, making 50 litres of Sorrel syrup every year, that is saturated with clove, has lessened my enthusiasm.

As it turns out I have an event coming up where I need to use falernum in subtle a way that allows the rum in the cocktail to be the star, this is an easy variation on that recipe. It features flavours of almond and ginger with light spice. It only takes about 20 minutes of work and is ready in less than 2 hours.

Falernum Syrup
2 C sugar
1 C water
1 C sliced almonds, toasted
4 limes, zest only
3 inches fresh ginger (approx 1/4 c chopped)
10 cloves
1 tsp ground allspice
1/4 tsp salt
dash black pepper, fresh ground
1/4 tsp real almond extract

Method
In a heavy bottom sauce pan add sugar and water, bring to the boil over medium high heat. Reduce heat to medium.Add all other ingredients excepting the extract. Further reduce heat to medium low, simmer for 15 mins. Remove from heat, add extract, allow to cool. Strain through fine mesh strainer. Store in an airtight container. Refrigerate, lasts up to 3 weeks.

* it's important to bring sugar syrups up to the boil over medium high, any higher could result in scorching

** the allspice will leave the syrup speckled, if you want clear syrup, strain through cheesecloth.

Swan Ship
1 1/2 oz demerara rum
1/4 oz allspice dram (NA in Ontario, sub extra splash syrup)
1 oz falernum
1/2 oz fresh lime juice
top with soda

Method
In a shaker add rum, dram, falernum and lime, fill 3/4 with ice, shake breifly, stain into tiki glass or highball filled with crushed ice, top with soda, garnish with mint sprig & a lime palm tree, that could probably be omitted... 


A big thank you to these guys;

Stir and Strain

Mixology Monday

Roundup (all the entries for this month)




Do you have a favorite recipe using Falernum? Did you try the syrup? Let me know how it turned out.

G&T DIY

Have you ordered a Gin and Tonic lately? Surprised to get a golden, sparkly glass of deliciousness instead of your usual? The recreation of simple, popular drinks is on the rise, and house made tonic is becoming the new standard.

In the case that you love a G&T but are unaware of where that unique flavour comes from, it's Quinine. In most common grocery store brands an artificial flavouring is used. Natural quinine comes from Cinchona Bark, which can be found at Herbalists and natural stores everywhere. It's also what gives tonic its bitterness. The zip and tartness come from the use of citric acid, which can be found at bulk food stores, and works as a natural preservative.

*The drink hasn't been stirred to show the contrast in colour. I also used a gin that happens to be yellow adding to the effect. 

If you want to try it at home, it's much easier than you might think. You just need a little time to shop and some patience. It's totally worth the effort, plus you get to customize it to your taste.

This will serve as a base formula that you can play with. Try adding more lime or less citric acid. Go crazy and add some lemongrass... If you're unsure what flavours you favor, try buying some high end tonics like Fever-Tree or Q Tonic, when there isn't any HFCS you can really taste the quinine and the other more subtle flavours.

*Nerd Alert* The sun has returned and while I encourage you to try this, I also encourage you to save making it for a rainy day and serve it to friends on a sunny one... 

Tonic Syrup 1

2 C sugar
1 C water
2 limes (juice & zest)
2 lemons (juice & zest)
2 tbsp cinchona bark
2 tsp citric acid
pinch salt
pinch cracked black pepper

Method
Peel then juice citrus, set aside. In a heavy bottom sauce pan over medium heat, add sugar and water, bring to the boil, reduce to low heat, add remaining ingredients, stir gently. Simmer 20 mins, remove from heat, let stand, cool to room temp. Strain syrup through cheesecloth or coffee filter over a fine mesh strainer.
Refrigerate in an air tight glass container for up to 3 weeks.

Gin and Tonic 1

2 oz gin
1 oz tonic syrup
1/4 oz fresh lime juice
3 oz soda water

Method
In the bottom of an empty highball glass add gin, syrup and lime, stir to combine. Fill glass with ice top with soda, gently stir to combine being careful not to flatten the bubbles. If you are a millionaire you may proceed with a lime garnish as well but it's going to be a tough call, limes are going to be very expensive this year.