MxMo: Dark n' Stormy Daiquiri

I'm new to the whole blogging thing so I was a little unsure about participating in this Mixology Monday business, but I've really enjoyed reading the roundups from past (and have been a lurker on many websites until recently), so I figured I'd contribute. So, new blog, new drink. This drink, the Dark n' Stormy Daiquiri, is a riff on the classic Dark n' Stormy which is made with Goslings Rum, Ginger Beer, and Lime Juice. I've replace the ginger beer with Canton Ginger Liqueur and served it in a cocktail glass (though I'm sure it would be great on the rocks as well). I think it captures the essence of a D n' S quite well. I first made this drink for a friend of mine who loves to sail and whose favorite drink is a DnS (regardless of the season). So in his presence I refer to the drink as the DevinStormy, but otherwise it really is just a Goslings Daiquiri with the simple syrup replaced by ginger liqueur. Simple but effective... two words which I think describe most of my favorite drinks.

Dark n' Stormy Daiquiri

2 oz Goslings dark rum
1 oz Lime Juice
1 oz Canton ginger liqueur

Shake vigorously with ice and strain into a cocktail glass.



Thanks to rumdood for hosting!!

Flying High

After first having an aviation cocktail at Gracie's Restaurant in Providence I went on a relentless hunt for the ingredients. Although many people said that you don't really need the creme de violette and can make it with just gin, lemon juice, and maraschino liquor, being initially enticed by the pale violet hue of the original drink, I was not about to half-a** it. So after many trials and tribulations I assembled the ingredients and have been taste testing ever since. I have tried all the different proportions of the drink that I could think of and ended up preferring this recipe that results in a tart drink with a distinct maraschino flavor. I have discovered that the flavor that I originally attributed to the creme de violette was actually mostly the maraschino (which is completely different from that of the ubiquitous artificial red orbs), and that adding a ton of creme de violette does not result in a superior drink. While I still love the faint blue tinge of the original drink, it turns out that yes you can make a perfectly serviceable aviation without the creme de violette.

Aviation Cocktail
2 oz Gin (I like more subtle gins in aviations and save the heavy hitters for G&T's)
.5 oz lemon juice
.33 oz (2tsp) Maraschino Liqueur (I have Luxardo and it is great!)

.167oz (1tsp) Creme de Viollete

Shake or stir as is your want (I usually stir heavily or shake lightly), strain into a cocktail glass and garnish with a cherry.

Cucumber Gin Fizz

3 cucumber slices ~1/3 inch
2 oz gin
1 oz lemon juice
.5 oz Simple syrup

Muddle cucumber in bottom of shaker, add other ingredients and ice, shake and strain over ice and top with club soda.

-Refreshing! The flavors of cucumber and gin go together so well (thanks Hendricks) this may become a go-to summer cocktail for me. I'm going to try some variations with Pimm's cup or maybe a dash of Chartreuse.

BBQ'd Chicken

This is a great chicken recipe that can work in a couple different ways. The delicious smoke flavor and bold spices make it delicious right off the grill or mixed in some other dish like a smoked chicken macaroni salad. Slicing the chicken skin and the low and slow cooking allow the fat to render so its not flabby and is good cold for lunch or a picnic. And if you use just thighs you can chop it up and mix it with a simple bbq sauce to make a delicious bbq chicken sandwich.

Easy All Purpose BBQ'ed chicken

4-5	pounds drumsticks or thighs, skin on
1	tablespoons kosher salt or 1.5 tsp table salt
3	tablespoons brown sugar
2	tablespoons chili powder
2	tablespoons sweet paprika
1	tablespoon freshly ground black pepper
1	teaspoon cayenne pepper (nice n' spicy)

Mix the dry ingredients to make a rub. Slice 4-5 slits in the skin of each chicken piece, avoiding going into the meat. Apply the rub liberally. Refrigerate in a dish covered in plastic or a plastic bag for 2-24 hrs (the longer the better in my opinion). Soak 2-3 small wood chunks or equivalent amount of chips in water 1 hr before cooking. When ready to cook, light a full chimney of charcoal. When coals are lit bank the coals against one side of the grill. Sear chicken on both sides over hot coals until well browned. Add wood chunks to hot coals and move chicken to other side of grill. Cover grill and smoke for about an hour until chicken is somewhat blackened. If you have overstuffed the grill and the chicken is too close to the coals then you may have to rotate the chicken pieces during that time to prevent overcooking. Serve.