September 27, 2009

Mixology Monday XLII: Dizzy Dairy

0EE1C1B7-51D9-464A-9FD4-3362608E69F5.jpg It's time for another Mixology Monday! This month's theme is dairy, which for the purposes of the challenge, will allow milk, cream, eggs, butter, cheese, yogurt, curds, and anything else you can think of (kefir martini, anyone?). I've seldom had any milk-based drinks...the last one I tried was a White Plush cocktail, I think, made with gin, milk and Maraschino liqueur (it foamed all over my counter after shaking). So for this challenge, rather than risk mopping up gin and milk afterwards, I opted to try a different drink, another old recipe from Charles H. Baker Jr.'s "The Gentleman's Companion: Being an Exotic Drinking Book, or Around the World with Jigger, Beaker and Flask," which proved to be tasty, though very rich.
Tiger's Milk No. III

1 1/2 oz brandy
1 1/2 oz Jamaican rum (I used Appleton)
2/3 cup half & half
simple syrup to taste
Dale DeGroff's flip spices to garnish (cinnamon, nutmeg, ground cloves and orange zest)

Shake all but spices with crushed ice and pour into a large goblet. Sprinkle with spices to garnish.
As I said, this is an incredibly rich drink, as you're sipping half & half cut with two shots of liquor...oddly, though, it doesn't feel strong, just rich. The spices really add to it, and help it from being too one-note. I'd say this is a great one for late fall or winter, but this close to the autumnal equinox, it's still a little heavy. Tasty, though.

Tiger's Milk No. III

1 comment:

  1. From what I understand, dairy based cocktails were popular during times of really cheap and questionable liquor was on the market... or in the case of prohibition, off the market. The dairy covers the harsh alcohol, and hid the non-alcohol additives of the cheaper stuff. Now that our booze is of a higher quality, its no surprise dairy cocktails have dropped in favor. Interesting note in history, though, and worth an exploration!