Wow! Another Mixology Monday… I really meant to post another blog inbetween the last and this one. We have two that are almost ready, but we just haven’t had them time to finish them off. I will have another post later this week, but first we must Mix a drink for the upcoming Monday. (Twist my arm, right?)
Let’s face it the holidays suck… You put yourself in debt buying crap people will have forgotten about in a month. You drive around like a jackass to see people you don’t even like, or worse they freeload in your house… Plus if you work retail, you’re pretty much in hell, so don’t we all deserve a good stiff drink? So for this Mixology Monday unleash your inner Grinch. Mix drinks in the spirit of Anti-Christmas. They can be really bitter and amaro filled. They can be filled with enough booze to make you pass out in a tinsel-covered Scrooge heap. They could be a traditional holiday drink turned on its ear. Or they could be a tribute to your favorite holiday villain. If you celebrate Hanukkah or Kwanzaa, then you still suffer through the holidays, so feel free to join in with your Anti-Holiday drink as well…
In light of this and after a weekend of baking cookies, I felt a break from the sweet was in order. Spice – A perfect foil to the sweet candy-coated season. But none of that baking spice would do. I knew in an instant it must be Saint Sriracha.
That jolly ol’ red rooster ready to light up the dark night of winter. To further push away the chill in the air, we added some ginger, mole bitters, and a helping of summery citrus.
However, I may have stumbled a little with the addition of a seasonally inspired simple syrup…
Either way, what we have is a definitively spicy, yet balanced cocktail that warms you up and inspires a bit of cheer, in spite of itself. In much the same way, Scrooge and the Grinch eventually come around and embrace the holiday season which admittedly, can often lose its own way in the hustle and bustle.
Without further adieu,
Jolly Ol’ Red Rooster
2 oz Anejo Rum (We used Flor de Cana 7 year, but silver rum will work too.)
1/2 oz Cranberry-Orange-Ginger Syrup (See recipe below)
1/4 oz Curacao (We used Pierre Ferrand Dry Curacao)
1/2 oz Lime Juice
7 drops Sriracha
2 dashes Bitterman’s Xocolatl Mole Bitters
Garnish with flamed Lime Peel and a Cranberry
Combine all ingredients except the garnish, of course, in a shaker tin. Add ice and shake it.
Double strain into a cocktail glass, flame your lime peel and garnish.
COG (Cran-Orange-Ginger) Syrup
1/2 C Turbinado Sugar
1/2 C Water
1/4 C Cranberries
Peel of half a large Orange
1 t Fresh Ginger, sliced
In a small sauce pan, dissolve the sugar in the water over medium-high heat. Once the sugar has pretty much dissolved add the cranberries, orange peel and ginger. Bring to a boil. When all of the cranberries have “popped” reduce the heat to a simmer and continue to cook for 3-5 minutes. Turn off the heat and allow to cool for 15 minutes, then strain out the solids into a clean jar of some sort.
After drinking a round of these, we felt the only right thing to do was make enchiladas!