DLDGLG and CasaKCD Launched Our Not-So-Simple Syrups Event!

The Do-It-Yourself Simple Syrups event at One Lounge last week rocked. Dana Onyewu and I mixed up drinks that left attendees' imaginations swimming.  

Photo courtesy of DeVonia Singleton

Our sponsors - Bluecoat Gin, High West Whiskey, and Chairman’s Reserve Rum - were put to some really good use.

The Old Fashioned was the opening for our three cocktails. The strongest of the trio, Dana and I felt it would be a great introduction to the "cocktail" and an great opportunity to talk a little history. 

The format of the event was fairly simple - talk about sweetening agents like syrups, shurbs, grenadines and such. 

Then, once all of the attendees had their drink, I'd step from behind the stick and explain the medley of booze they were holding. 

Towards the end, everyone had a chance to mix their own flavored syrups using essential oils and a personal bottle of plain, neutral simple syrup. 

The involvement of the attendees wasn't just entertaining - it took the application of knowledge from my hands to theirs.

Friday is the Last Day for DIY Simple Syrups Event Registration!

Friday is the last day to register for DLDGLG and CasaKCD's Do-It-Yourself Simple Syrups Event on August 28th at One Lounge and we still have a few spaces left. Don't miss this event! 

We'll have 3 full-sized craft cocktails, heavy appetizers, and each person will make their own flavored syrup to take with them! Add your own twist to cocktails that you make at home!

The event will feature 3 phenomenal spirits: Bluecoat American Dry Gin, High West Whiskey, and Chairman's Reserve Rum.

Sign up here.

DLDGLG Original Cocktail: La Vie en Rose

Thursday Drink Night (TDN) is a weekly online cocktail gathering where each week a theme is chosen and enthusiasts assemble to challenge each other.

Here's where it gets interesting: the recipes created are posted on Twitter for the world to see. Among the Twitter account's nearly two thousand followers is Mutineer Magazine which reviews each recipe and publishes the best one. 

Now, as I understand it, the original mission of this virtual gathering was for cocktail enthusiasts to throw together potent potables with whatever ingredients they had on-hand. 

I suspect that over the years, for whatever reason, those guidelines have drifted significantly. I say this because each night that I've taken part I've felt a bit out of my league - and I'm a fairly seasoned bartender.

In any case, this past week's theme was gin. I had only an airplane bottle of Bluecoat American Dry Gin so I knew I had to get this drink right in one shot. The original recipe only had to be tweaked by two thirds of an ounce as you'll soon see.

La Vie en Rose
 
- 2 oz Bluecoat American Dry Gin
- 1 oz Laird's Applejack (or Calvados)
- 1/2 oz Dolin Blanc Vermouth
- 1/2 oz fresh lemon juice
- 1/2 oz simple syrup
- 2-3 drops rose water

Shake ingredients with ice. Double strain into a chilled couple glass. Garnish with a single rose petal (if you have one).

This sipper is floral and delicate. Grafted with the gin botanicals, one can tease out the Applejack after each quaff which then punctuates finally with a slight sweetness.

I think those folks who still scoff at gin would find this a nice re-introduction to it.

The Wascally Wabbit (a.k.a. 'What's Up Doc?')

With the help of PS7's executive sous chef Andrew Markert, I was able to craft a new flip for the spring cocktail menu. The first name that I blurted out when initially coming up with the cocktail was "The Wascally Wabbit." PS7's decided to call it the "What's up Doc?"

The Wascally Wabbit (a.k.a. 'What's Up Doc?')

- 2 oz Bluecoat American Dry Gin

- 1 oz fresh lime juice

- 3/4 oz carrot/allspice syrup*

- 1/2 oz simple syrup

- 1 spoonful St. Elizabeth's Allspice Dram

- 1 egg white

Dry shake ingredients then shake with ice. Double strain into a chilled coupe glass. Garnish with a mint leaf.

It's easy to mishandle the vegetable flavors when building a cocktail with a carrot ingredient. Luckily, I had some very insightful feedback from Chef/Owner Peter Smith that helped shift it from the V8-like drink it might have been.  

Ultimately, this tipple has a nice balance of carrot, citrus, and floral gin botanicals with a slender finish of allspice at the end. What I also like about this flip is it's beautiful color.

The dark orange rising up to a slightly orange egg white foam couldn't have worked out better. Then, it's topped with a mint spring stood up straight by the foam - not only making it carrot-like in appearance but also bringing additional aromatics for the lucky imbiber.

You can't miss out out on this tasty beverage so drop by the PS7's lounge while it's still on the menu.

*Andrew's carrot/allspice syrup consisted of 1 part carrot juice, sugar, and water with 8 to 10 whole allspice reduced in a pan by 1/4. Then, to bring more of a consistent texture, puree in a blender. Take note: carrot gets weird and goopy after a week so expect the syrup to be unusable after five days or so.

Note: This post has been revised since its original publication