Tag Archives: Vanilla Extract

The Penicillin Cocktail is Good for What Ails You

Posted on May 3, 2013 | Leave a comment

Penicillin Cocktail 003

Sam Ross created The Penicillin Cocktail in 2005. This was a time when it was almost unheard of to place even a single cube of ice in a glass of scotch. It kind of still is. But Sam went the distance and shook an entire serving of scotch with ice and created an amazing drink. Watch Sam make and explain the detail behind his signature Penicillin cocktail.

The Penicillin cocktail is good for ails you. It’s warming, lightly sweet with wonderful smoky spice. Ginger sweetness lilts through the drink bit by bit the longer this scotch cocktail sits in the glass. And will you just take a look at that amazing piece of ice. One Gläce Luxury Ice G-Cubed went the distance of two Penicillin cocktails with minimal melt factor.

The Penicillin Cocktail with Gläce Luxury Ice G-3

Penicillin

2 ounces Single Malt Scotch

3/4 ounce Fresh Lemon Juice

3/4 ounce Ginger Vanilla Syrup*

1/4 ounce Islay Single Malt Scotch

Candied or Fresh Ginger Disk Garnish – optional

Place single malt Scotch, lemon juice and ginger syrup in cocktail shaker with ice. Shake to blend and chill. Strain into rocks glass over fresh ice. Float Islay Scotch on top. Garnish with candied or fresh ginger disk.

You might have noticed the recipe I’ve listed above varies just a bit from the one Sam describes in the video. As he mentioned, it is nearly impossible to duplicate his honey-ginger syrup. I also prefer Single Malt Scotch as mentioned when writing about the Cameron’s Kick scotch cocktail.

The Ginger Vanilla Syrup I created is listed below and posted in Mixers & Garnishes with step by step photos. This syrup is spicy sweet, caramel in color and delicious. It would be a terrific addition to dark rum Daiquiri’s.

Demerara Ginger Vanilla Syrup 286

Ginger Vanilla Syrup – created by Cheri Loughlin

3 Tablespoons Garden Gourmet Ginger Paste

1 cup Demerara Cane Sugar

2/3 cup Water

1 ounce Homemade Vanilla Extract

Place ginger, sugar and water in saucepan over low heat. Stir continuously until sugar has melted and mixture begins to lightly bubble. Remove from heat. Double strain into heat resistant measuring cup. Allow to cool for 10 to 15 minutes. Add vanilla. [store purchased Vanilla Extract may be substituted] Stir. Once syrup is completely cool, place in glass container with lid. Keep refrigerated until ready to use.

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Posted in Short Drinks

Tagged Demerara Sugar, Fresh Lemon, Ginger Syrup, Glace Luxury Ice, Homemade Vanilla, Islay Scotch, Laiphroaig, Penicillin Cocktail, Sam Ross, Scotch, Single Malt Scotch, Vanilla Extract, Whisky

Ginger Vanilla Syrup

Posted on May 3, 2013 | Leave a comment

Demerara Ginger Vanilla Syrup 284

This Ginger Vanilla Syrup was created specifically for use while sampling the Penicillin Cocktail. However, it would be a terrific addition to dark rum Daiquiri’s. I could also see pairing the Ginger Vanilla Syrup with some of the more herbal liqueurs, lemon juice and then topping with brut champagne. This might also pair nicely with vanilla based liqueurs and citrus vodkas and rums. Just experiment. Cocktails are supposed to be fun!

The Ginger Vanilla Syrup I created is listed below and posted with the Penicillin Cocktail. This syrup is spicy sweet, caramel in color and delicious.

Garden Gourmet Ginger Paste 244

You can use fresh ginger if you choose, but I opted for Gourmet Garden Ginger Paste. You can find it in the fresh produce aisle. I like it because it’s quick and easy to use. There isn’t any peeling or chopping. It really is a no fuss, no muss product.

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Just eyeball level tablespoons when measuring the ginger paste.

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Your strainer is going to get a little heavy with ginger pulp. Take a spoon and pull some of the ginger away from one side of the strainer. Tilt the strainer so the syrup can flow through the section you’ve cleared. Then just be patient.

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The syrup needs to cool, so just let it sit and finish dripping. Don’t press any of the solid ginger through the strainer.

Demerara Ginger Vanilla Syrup 286

Ginger Vanilla Syrup – created by Cheri Loughlin

3 Tablespoons Garden Gourmet Ginger Paste

1 cup Demerara Cane Sugar

2/3 cup Water

1 ounce Homemade Vanilla Extract

Place ginger, sugar and water in saucepan over low heat. Stir continuously until sugar has melted and mixture begins to lightly bubble. Remove from heat. Double strain into heat resistant measuring cup. Allow to cool for 10 to 15 minutes. Add vanilla. [store purchased Vanilla Extract may be substituted] Stir. Once syrup is completely cool, place in glass container with lid. Keep refrigerated until ready to use.

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Posted in Mixers & Garnishes

Tagged Basics, Daiquiri, Demerara Sugar, Ginger, Ginger Syrup, Ginger Vanilla Syrup, Gourmet Garden Ginger Paste, Homemade Vanilla, Mixer, Penicillin Cocktail, Simple Syrup, Syrup, Vanilla Extract

Homemade Vanilla

Posted on December 23, 2012 | Leave a comment

Vanilla Extract isn’t a usual bar staple, but it is something you can make at home using quality rum, vodka or brandy and vanilla beans. Even better; the process is simple to do and can be gifted if desired. Follow the easy two ingredient recipe below for the best vanilla extract you’ll ever taste. Everything is better homemade!

Homemade Vanilla Extract

1 cup Rum, Vodka or Brandy

2 quality Vanilla Beans (Bourbon Vanilla or Madagascar Vanilla)

Glass Jar with Lid

Slice vanilla beans open lengthwise. Place vanilla beans in glass jar. Add choice of rum, vanilla or brandy. Seal jar. Store in dark, cool place for three months or more (I keep the vanilla bean in a little longer), occasionally gently shaking jar to mix contents. Once you are pleased with the results, place vanilla in smaller jars to save or share. Save the jar with vanilla bean and refill with choice of rum, vodka or brandy and begin the process again. The second process may take a little longer for completion, but will still yield quality Homemade Vanilla results.

I have used Jaguar Vodka and Rain Vodka to make vanilla. I chose these due to their already nice viscosity and due to the fact they lean more toward rounded buttery lushness rather than the usual sharper, edgier taste of traditional vodka. However, use what you prefer. Experiment with it.

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Posted in Mixers & Garnishes

Tagged Brandy, Homemade Vanilla, Homemade Vanilla Extract, Rum, Vanilla Bean, Vanilla Extract, Vodka

Bourbon Spiced Cherries

Posted on June 20, 2012 | Leave a comment

Summer is a terrific time to take advantage of fresh fruits of the season. Bourbon Spiced Cherries make an excellent garnish for Manhattan’s, muddled in Old Fashioned cocktails or as garnish for other warm spirited cocktails you prefer.

Bourbon Spiced Cherries – created by Cheri Loughlin

1 cup Brown Sugar

1/2 Water

2 teaspoons Orange Juice

1 Cinnamon Stick

1 teaspoon Whole Allspice

10 Whole Cloves

1 teaspoon Vanilla Extract

1 pound Fresh Cherries – pitted (approximately 100 medium sized cherries)

1-1/2 cup Bourbon

Pit cherries, make sure all pits are removed. Set aside. Place sugar, water, orange juice, and spices in saucepan. Bring to low simmer. Add vanilla extract and cherries. Bring mixture to low simmer once again for 3 to 5 minutes. Remove from heat. Add bourbon. Place in heat proof jars with lids. Store in the refrigerator.