Tag Archives: WATERMELON

I Have Respect For Beer

The title of today’s post comes from a line that Russell Crowe shouts in the movie A Beautiful Mind.

Beer is beautiful all on its own, but sometimes it can benefit from small modifications.

  
There’s beer and shot pairings such as these, for instance. And then there’s beer-in-shot combos, like a half-pint of Cherry Wheat with a half-pint of Porter and an ounce of Jim Beam Black Cherry Red Stag mixed in with it.

There’s a crew of guys who sit in my section every Thursday night at the restaurant where I work, and they’re always up for experimenting with beer and liquor combinations. Sometimes one of them does the Cherry Porter which I just mentioned with Southern Comfort instead of the Red Stag.

With all of summer’s seasonal brews now readily available, the guys agreed to switch things up this past Thursday and we substituted Watermelon Wheat for their Cherry Wheat in their Southern Tier Porter.

  
About This Drink:

A flavored Porter made with 21st Amendment’s Watermelon Wheat along with fresh watermelon and watermelon vodka.

Ingredients:

•Fresh watermelon
•1 oz 3 Olives Watermelon Vodka
•6 oz Southern Tier Porter
•6 oz 21st Amendment Watermelon Wheat
•1 Jalapeno slice (optional)

Preparation:

Cut up a watermelon into chunks and set the extra pieces aside. Put four chunks into a mixing glass and muddle. Add 1 oz of 3 Olives Watermen Vodka and fill the glass with ice. Shake the watermelon and vodka over ice and then double-strain into an empty pint glass.

In the pint glass add 6 oz of Southern Tier Porter and 6 oz of 21st Amendment Watermelon Wheat. Garnish with a chunk of watermelon (or watermelon and a slice of jalapeno as we did for one of the fellas).

 Of course, if you’re making these from bottles and cans of beer and not off the taps, it would just make sense to make two at a time!

I didn’t take any photos on Thursday night, so I done have any pics of the finished product… But if I make this again, I’ll update this post.

Note: If you come in to order this, we will only make it two at a time — so bring a friend.

  

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Filed under BEER, BEER & SHOT PAIRINGS, BRANDS, WORK-RELATED

Combining Coconut Milk & Coconut Water

For the past few days I’ve been working with coconut milk at home, trying to get something worth using in mixed drinks at the bar.

I wrote a post yesterday about experimenting with coconut and wanting to find a substitute for store-bought syrup.

As I mentioned in yesterday’s post, I’d seen on Best Bars In America that at least one bar uses a mix of half coconut milk and half coconut water.

That’s half-and-half coconut milk and coconut water on the left, and just reduced coconut milk on the right.

 

I’m not completely sold on either of these. I don’t think they’re the answer. The half-and-half mix doesn’t taste strongly enough like coconut, and it leaves a chalky aftertaste in your mouth. Similarly, the reduced coconut milk doesn’t have enough sweetness and mixed strangely in cocktails.

I also made a simple syrup with the reduced coconut milk — not the half-and-half.

The sugar in the syrup brought the sweetness up a lot, but the milk also thickened when cooled — to the point of pudding and almost like Jello. I added a splash of coconut water and shook it vigorous and it works alright in drinks so far, but I’m not happy with it as a finished product.

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Filed under BEST BARS IN AMERICA, BRANDS, COCONUT, NEW TO ME, WORK-RELATED

Experimenting With Coconut

Summer is starting to feel like it’s here and now that Negroni Week is over, my mind has started to wander toward tropical rum drinks.

At the bar where I work, we do a big trade in Mojitos every summer. We have a dozen different flavored rums… And we bring in watermelon every summer to muddle with the mint and lime. That’s easily one of our most popular drinks this time of year:

  
One thing which we don’t have at the bar where I work is a blender. Thats’s never really been a problem though. We are not a beach bar. We’re located in the city of Jamestown. And moreover, all those typical neon-colored cocktails served at beach bars are always so sugary and sticky sweet — which I’m guessing comes from all sorts packaged syrups and canned juices.

Don’t get me wrong, I do think there is a proper place and time for all that. One of the best drinks which my wife and I enjoyed on our honeymoon in the Dominican Republic was something called a Miami Vice — which was equal parts piña colada and strawberry daiquiri. It was exactly the sort of thing we wanted at the time, while sitting by the resort pool looking at the ocean.

Aside from that there was a lot of straight rum and a local liquor called Mamajuana.

In the city though, those sorts of beach drinks aren’t an immediate “go-to” for us or any of our customers. We do serve plenty of rum drinks — like daiquiris, Hurricanes, fake Caipirinhas and Dark and Stormy by the ton. But without a blender, we’ve never seen need to bring in any cream of coconut — which is probably why anytime anyone wants anything with coconut flavor, that flavor always ends up coming from Parrot Bay.

So, yeah, that’s where I found myself this past week — with an interest in making tropical drinks that no. 1, aren’t blended and no. 2, don’t use Coco Lopez or any other store-bought syrup or mixer.

Add to all this the fact that a recent episode of Best Bars In America showed a bar which used its own house coconut mix — comprised of equal parts coconut milk and coconut water. 

Seeing that half-and-half blend behind a high-end cocktail bar got me thinking about what I could do to incorporate coconut into our drinks (while still only shaking them and not incorporating a blender).

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Filed under BEST BARS IN AMERICA, BRANDS, COCONUT, IN PROGRESS RECIPES, NEW TO ME, RUM, SIMPLE SYRUP, WORK-RELATED

Another Watermelon Mojito Photo

Yesterday I posted a picture of the first Watermelon Mojito of the season made at my bar.

Today’s post is just another brief “Photo Post” because I got so many useable shots of the drink:

  

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Filed under MOJITOS, PHOTO POST, RUM, WORK-RELATED

The Start Of Summer

At Forte, where I work, we make a ton of mojitos each summer.

And for years now, one of our most popular mojitos is our Watermelon Mojito — which is only available when we are able to get fresh watermelon for muddling.

Well, the watermelon is in house and this is the first Watermelon Mojito of the summer!

  

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Watermelon Cosmopolitan

Labor Day is over and now summer’s going to start winding down.

We’ll be serving these at my bar as long as we can still get watermelon:

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We add an ounce of 3 Olives brand watermelon vodka only because it adds a little extra watermelon scent and flavor. Don’t have a watermelon vodka on hand? Just double up on the muddled watermelon.

About This Cocktail
A simple addition to a basic Cosmo recipe: Just add watermelon.

Ingredients
1.5 ounces of vodka
1 ounce of 3 olives watermelon vodka
1 ounce triple sec
.5 ounce lime juice
6 to 8 pieces of watermelon
Splash cranberry juice
Garnish with a lime wedge and watermelon

Preparation
Muddle the watermelon in a mixing tin. Then shake and strain all ingredients into a chilled martini glass. Double strain if necessary. Garnish with a lime wedge and watermelon pieces.

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Big This Summer: Watermelon Mojito

People go crazy for this drink each spring and summer, whenever we first get fresh watermelon in.

It started a few years back, when the bar where I work started mixing Bacardi Dragon Berry into mojitos and serving them with strawberries. Then came the watermelon, which people sometimes seem to fiend for. We get asked about it all year round:

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About This Cocktail
A traditional mojito made with muddled watermelon in addition to mint, lime and simple syrup.

Ingredients
2 ounces white rum
4 to 6 mint leave
4 to 6 watermelon pieces
1 lime wedge
Splash simple syrup
Top with soda water

Preparation
Muddle the pieces of watermelon with mint, lime and simple syrup in a pint glass. Pack the pint glass full with ice and then add the rum. Roll the drink into a mixing tin and back before finishing it with soda water and/or lemon-lime soda to taste.

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Filed under BRANDS, COCKTAIL RECIPES, MOJITOS