Mutant Cocktails #2: Cream Sherry Flip

Well. I’m drinking a cocktail I just made and despite being both a biologist and a budding statistician, I think I may contract salmonella tonight (around 1/20,000 chance). Oh well. At least I’ll have a blog post to show for it.

I got through the first hurdle of my grad school qualifying exam today! So to celebrate, I opened up a bottle of sherry I got recently (the cheap stuff, but hush, it’s my first time) and decided pretty soon after pouring off a taster size portion into my wine glass that 1) port is better and 2) maybe I should’ve spent more than $4.49 on the sherry. Now what to do with a whole bottle that I don’t particularly want to drink from again. I’ll definitely cook with it a bit, but I figured it wouldn’t hurt to make cocktails out of the stuff too. A quick Google search tells me that Cream Sherry Flips are the most common cocktail made with cream sherry… but it involves an egg.

Cream Sherry Flip

2½ oz Cream Sherry
2 tsp Table Cream
1 tsp Simple Syrup (2:1)
1 Fresh Egg

Instructions: In a cocktail shaker combine sherry, cream simple syrup and an egg. Shake vigorously (or use a stick blender) for 30 seconds. Add ice and shake again for 30 more seconds. Strain in to a mug or coffee cup and sprinkle with nutmeg.

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Home Bar (part 1)

When you turn 21, it’s as good a time as any to start on stocking that home bar you’ve been daydreaming about before but never could bring yourself to bribing one of your overage friends to buy you 1901823 bottles of hard liquor for.

Well, as a reward to myself for not rioting against the unbelievably ridiculous and paradoxical government which decided that certain subsets of those allowed to vote in a democratic election are somehow still incapable of making responsible decisions, I bought myself the beginnings of a home bar as a birthday present. But what to get?!

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Mojito and Caipirinha’s illegitimate child

Ah, caipirinhas — perhaps Brazil’s best export outside of footballers (though admittedly, there’s some fine exporting going there). For those that haven’t had the chance to experience one yet, 1. get your arse to the nearest Brazilian steakhouse ASAP, 2. cry into your mojito instead. Of course, I may be a bit biased in this — the first time I ever had a caipirinha, a Brazilian friend brought a giant gourd (literally. a gourd.) filled with mysterious substances that he had us take turns pounding/mashing before we started taking sips and passing it around.

“Pedro. Where on earth did you find a giant gourd??”
“Oh, I missed drinking out of these so much, I ask my mother to buy one and send it to me in the mail.”

Somehow things taste better when it came out of a container sent by someone’s mother 5000 miles away.

Now I don’t remember too much else about that particular drink besides that it was good, I kept calling it capoeiras, and we were preetty happy by the time the gourd had been emptied.

A few days and wikipedia articles later, I had learnt that the secret of the caipirinha is cachaça, or a distilled liquor vaguely resembling rum, but made from sugarcane instead of molasses. The end result tends to be a bit softer than rum, and quite conducive towards sipping. Or awesome cocktails. Cachaça just started being imported into the US recently (before, being mainly popular in Germany… hallo randomness!). The most recognizable brands in the US market are Pitú and Cachaça 51, and indeed, I had a liter of Cachaça 51 courtesy of MarketViewLiquor for 19.99. Haven’t tried to look for cachaça out in the city too much yet, so I don’t know what the de facto availability is.

Anyhow, I had some friends over for dinner, and the debate turned towards the perils of nationalized healthcare; basically, an excellent time to bust out some awesome cocktails. I just happened to have limes. Some brown sugar. Aaaand cachaça! So I started cutting those limes into wedges and got enthusiastically into the muddling business before realizing… I have no idea how to make a caipirinha.

So instead, I did what I do best — make shit up.

Caipijitos (serves 4)
– 1 lime
– 4 tbl of brown sugar
– 4 shots of cachaca
– 1 12oz (standard) can of seltzer water // carbonated water

1. Cut 1 lime into ~8 wedges, put into a thin/tall glass (small french presses are awesome for this). Add the brown sugar and cachaca and muddle.
2. Pour into 4 glasses (in my case, red wine glasses) over a couple ice cubes.
3. Top off each glass with seltzer water & mix.
4. Serve to unsuspecting guests as caipirinhas. Bask in their praise.

Wow. Damn good. I think the star of the party really is the cachaça. I sipped a bit of the stuff later and it has a distinctive taste that stood out nicely in the Capijitos. Definitely worth a second shot at trying to make real caipirinhas. 😉

Till next time… cuidado!