December 10, 2005
I just can’t stop blogging youuuuu
That liquor post made me thirsty enough to invent a new drink. I’m calling it “The Loft” in honor of, well, the loft we sleep on. We’ve been spending a (VERY RARE) lazy Saturday at home, cooking, eating, making music, taking photographs. Life is inexorably tough.
Anyhow, without further ado,
The Loft:
First, make the rim coating. Some friends and I decided last night in our drunken stupor that all this metrosexual slick shiny stuff was officially over, so the next step for the American male is ruggedness. Fashionable ruggedness, that is.
So, instead of “rim lace” or “rim decor”, I think, for today anyhow, I’d like to call this “rim grit”. Mix 1 tablespoon sugar, a pinch salt, and a bit of chopped fresh lime zest (get it from the lime you’re about to use) in a mortar and pestle. Grind it until the zest is well integrated.
Whether you get 80 grit or 120 grit is entirely up to you and your zeal with the pestle. Err on the side of crunchy.
Pour the result out onto a folded paper towel and distribute it in a messy circle the size of the rim of your glass.
For the drink, mix a heaping teaspoon of turbinado sugar, 1/2 shot Chambord, 1 shot white rum, and the juice of half a pretty lime in a cocktail shaker. Splash in some mineral water (NOT CLUB SODA if you can help it. Mineral water is my new secret weapon), add a few ice cubes, and shake.
Use one of the squeezed lime halves to wet the rims of your glasses, then coat them with the grit by dabbing the rims on your coated paper towel.
Save the extra grit for later, you never know when you might want to recreate a drink!
The resulting cocktail was spectacular. I’m sure there’s another just like it in some bartender’s reference manual someplace, but until I’m elucidated, it’s mine! *wink*
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Also, get a wire rack, the type you’d use to cool cookies on, STAT. If you’ve got a gas stove (or maybe even with electric), you can place it over a burner and easily roast things. Set the heat to high, get out some tongs, and rock out.
It took all of a minute to roast this garlic, normally a rather long-winded oven-preheating-slow-cooking affair.
..and I got this! Very useful, quite tasty. A red jalepeno was also subjected to the same treatment, with delicious results!
Good day, my lovelies, that’s all for now, I swear!
-gc @ f//f
Filed under: Technique, Recipes, Cocktail Hour
December 11th, 2005 at 4:25 pm
Mmmmmmmm! Thank god for cocktails! yesterday was wonderful, thanks for sharing it with me.
December 11th, 2005 at 4:29 pm
Anytime, mon petit chou-chou.
June 20th, 2006 at 1:06 pm
No! Don’t use your cookie racks as stove top grills! Burnt chrome is wicked in the air and to ingest.
June 30th, 2006 at 11:55 am
I’m afraid this cookie rack was long unchromed already, having served double-duty for cooling and for baking for some time. Eck, I’ve probably poisoned myself!
*Falls over*
Thanks for the tip, though..