It’s 2018 and us fine folks at Barrels and Mash are going to be trying out some new ideas here on the site. So, buckle up, here we go!
I’m going to start featuring some of my favorite cocktails, my go-to cocktails, and some out there cocktails for your viewing and drinking pleasure, and my drinking pleasure! I’ll randomly post different ones whenever the feeling hits me, but it will always be called Cocktails with Kate, so keep your eyes peeled for those in the future!!!
FIRST COCKTAIL!!! LET’S DO THIS!
My go-to and favorite cocktail at the moment is a play on a daiquiri. I’m going to call it…
The Green Dream
- 1 ounce of Ancho Reyes Verde
- 1 ounce of Plantation Rum
- 1 ounce of fresh squeezed lime juice
- 1 ounce of turbinado simple syrup
Add all items to a shaker, fill with ice, shake it like a salt shaker, shake it like a salt shaker, then strain (straight up) into a fancy looking glass because we’re fancy people, and drink that shit up. And then, make yourself a second one because that first one was so freaking badass.
Things to note: When making a cocktail always use fresh lime/lemon juice, it’s only slightly more work, but it’s totally worth it. If you pick your fruit well, you should get at least, and I mean at least, 1 ounce per fruit. Pick fruit that feels heavy for its size. I also like to make my syrups with different types of sugar and in this case, turbinado sugar. Just use equal parts sugar to water, warm it up until it dissolves, voila!
If you’re feeling extra feisty (like I am most of the time!), you can sub in a full ounce or half an ounce of Hot Pepper Simple Syrup. Now, Tracy (@theokcfoodeater) hooked me up with his simple syrup, and I enjoyed it to the very end. AND, he has batch 2 waiting for me, and I NEED IT NOW. But, if you want to make your own here’s how he told me he makes his…
“Here’s how I do the syrup. Equal parts sugar and water, I usually do 3 or 4 cups each, depending on amount of peppers. There’s a lot of guessing… This last round had 4 poblanos, about 1/2 lb of Serrano, 1lb-ish of jalapenos, 1/2 lb habanero, 1/2 lb Thai chilis, and a buttload of dried chilis. Normally I don’t use dried, but it turned out ok. Cut off stems of all the fresh peppers, split in half leaving seeds, scatter on cookie sheets and roast in oven at 375 until they start to blister and edges get browned. Allow to cool and place everyone in a large stockpot with the sugar and water. Bring to a boil, then remove from heat. Allow to sit at least 24 hrs, then strain strain strain into bottles. Boom. Done.”
Tracy is embarking on a super cool endeavor where he will be creating and selling some of his syrups in the future, so make sure you give him a follow on instagram @theokcfoodeater to stay updated on all that jazz.