a softer side of a gentleman (Jack) I entered this one into a whiskey sour contest. It was one of two drinks required. This, the second assignment was be as creative as I wanted staying true to sour and using what I have learned from whiskey’s past to present. I clarified and chose a gender neutral color yellow. I added clarified lemon juice and brûléed the foam to remove any egg smell. Who wants a nose of egg white straight away? The flavors add simple complexity to the drink. With each sip the liquid dissolves the foam. All pleasantly pleasing and excite the palate. Think charred wood with ginger black pepper flavors of whiskey. The syrups add just the right amount of sweet and the citric acid brings back the pucker. The white chocolate was going to be slats of chocolate bark up and around the sides of the glass but I thought it too much and added the white chocolate shavings instead. The sugar pearls could indicate a wedding, a new year or perhaps just the intention, added texture. This one goes down easy. Another question of is there or isn’t there alcohol in this sour. There is. It’s clear. It’s pretty and pale yellow. May I introduce A Softer Side of a Gentleman (Jack) sour. softer side of a gentleman 3 ounces of Gentleman Jack (goat milk lemons limes orange clarified) 1/2 ounce and a bar spoon of homemade fresh ginger simple syrup (bar spoon for the foam recipe below) 1/2 ounce of homemade toasted black peppercorn agave syrup (you can purchase a pre-made if you don’t want to make it) generous pinch to 1/4 teaspoon of Cultures for Your Health citric acid powder (depends on how much pucker you want) For the foam 1 chicken egg egg white for the foam dash of cream of tartar (if using kitchen aid whisk attached mixer instead of canister) 1/2 ounce of clarified lemon juice (1 1/2 teaspoons of agar agar to 8 ounces of lemon juice freeze 24 hours and throw using coffee filter fastened to a freezer safe lid container) bar spoon of ginger syrup pinch of pink salt Add egg whites to a mixing bowl or canister cylinder. If using a mixing bowl and whisk add cream of tartar. Add salt and lemon juice and ginger syrup once soft peaks have formed in the mixing bowl. For the cocktail. Add all ingredients to a bucket glass. Add large clear ice cube (if you can). Crushed ice is great too. Add egg white foam.! Garnish the cocktail with chocolate shaving, SLO food gold leaf for garnishing, Bamboo skewers and toothpicks to work with the gold, Vanilla candy pearls optional (sometimes I get carried away) Butane torch to brûlée to give that charred campfire smell and taste Glass: clear bucket glass 1 large clear cube ice cube Enjoy! Please drink responsibly where to buy the goods to make this? Many available at Blonde Behind the Bucket Storefront I made this drink with two different foam toppings. One gold white chocolate brûlée and the other gold white chocolate brûlée add white sugar pearls
Clarified Tennessee Whiskey on the Rock Clarified Gentleman Jack Milk Washed Gentleman Jack 7 ounces of Gentleman Jack Whiskey 2 lemons 2 limes 1 medium naval orange 9 ounces of goat milk 1 jar with lid and 6-24 hours In a mixing glass add 7 ounces of whiskey and citrus. Then pour the 9 ounces of goat milk slowly. Once whiskey mixture and milk combine, cover and refrigerate for 3-24 hours. When there is a visible separation, begin to filter. Pass using coffee filters. I tried cheese too. Coffee filters are more delicate and take longer but they’re irked great. A couple of passes for this one. Filtering takes time. Be patient. The liquid should be a clear a pale gender neutral badly yellow. * I didn’t add sweeteners syrups or fruits as I wanted to make several different recipes with this batch. You can add fruits and sugars before clarification if you choose or as I have presented. As is, on the rocks. Feeling creative? Perhaps a pinch of citric acid to enhance the citrus flavors then top ginger beer. Clarified Old Fashioned anyone?
gold hibiscus bitters foam clarified whiskey ginger juice sour ingredients for the cocktail 3 ounces of clarified Gentleman Jack 1/2 ounce of toasted black pepper agave 1 tablespoon of fresh ginger juice pinch or two of Cultures for Your Health citric acid powder 1 hibiscus flower 2 tablespoons of hibiscus syrup for the foam 4 dashes of angostura bitters for the foam 1 sheet of SLO food gold leaf Several toasted peppercorns for the garnish Method for the cocktail Add 3 ounces of clarified Gentleman Jack to a bucket glass. Add your peppercorns agave syrup ginger juice and citric acid to the glass. Add ice. I like a large rock. Several smaller ice cubes an excellent alternative if you don’t have a large rock. Scoop the foam from the mixing tin on top of the iced cocktail. Toss in a few of your toasted peppercorns and your gold hibiscus flower. Glass: bucket glass Garnish: toasted peppercorns and gold hibiscus flower For the clarification 10 ounces of Gentleman Jack whiskey 7 for the start of the clarification plus 3 additional ounces to add to the batch to finalize clarification 9 ounces of goat milk 2 medium limes 2 medium lemons 1 medium orange 2 tablespoons of vanilla (I make mine from scratch and the recipe can be found under syrups on home page) 1 tablespoon of citric acid In a mixing glass add 7 ounces of Gentleman Jack whiskey and the room temperature juice of the citrus. Then slowly pour in 9 ounces of goat milk. Whisk with a whisk or fork as you pour. Once milk bourbon mixture combined, cover, label, and refrigerate for 3-24 hours. As soon as there is a visible separation, start the filtering. A few passes for me. The coffee filter broke the first time. It always seems to break. I switched to cheese cloth for the next pass then back to the coffee filter. There were still some particles present after the second pass. One more filter and finally. The liquid should be crystal clear. After add the citric acid, vanilla, and remaining 3 ounces of whiskey. For the ginger juice Juice a medium knob of ginger root. No need to peel unless you want to do so. I recommend using a spoon and scrape the skin. I also recommend a good rinse before use. Of the spoon and the ginger root. If you use a blender to extract juice from ginger root, strain off the pulp with a cheese cloth. Set juice aside until ready to use. For the peppercorn agave syrup Toast 1/4 cup of peppercorns in a frying pan. Add them to 1/4 cup of agave. Once cool, store in refrigerator until ready to use. For the foam Add two dashes of cream of tartar to a mixing tin. Remove the coil from the Hawthorn strainer and add to the tin. Crack the egg and separate the yolk from the whites. Save the yolk for something else. The whites should be shaken dry with the coil. Dry shake. Add bitters and hibiscus and dry shake again. This should be the last step as it is the topper of the cocktail. For the toasted peppercorns Add a few peppercorns to a nonstick frying pan. Toast and set aside. Taking some from the agave syrup is also an option. For the hibiscus Add water to a bowl. Place a sheet of SLO food gold in the water. It will float. Secure a hibiscus flower to a skewer tip or toothpick or two or use a fork. Dip the flower in the water over the gold and in a swirling motion to pick up the gold with the flower. The flower will stick to the gold if done properly. You can store your flower in an airtight container for a day or two before use, if need be. More on this under garnishes on the home page if you need more information on gold hibiscus flower garnish. General Blonde Behind the Bucket Amazon list on my Blonde Behind the Bucket Storefront **I may receive commissions on eligible purchases. Thank you Please drink responsibly Where to buy the goods? Blonde Behind the Bucket Storefront, of course. * I may earn commission from eligible purchases. Thank you so much.
milk washed India tea Milk washed India tea What you will need: Jar, cocktail mixing glass, spoons, fine weave cheese cloth (worked best for me) or several coffee filters, jigger for measuring, glass for cocktail, fruit vegetable peeler, lemons for the twist, one medium blood orange and two small medium limes, Brother’s Bond Bourbon, Sukhi’s mango curry chutney, coconut sugar, vanilla extract, ice, a couple of small bucket glasses, several medium and large sized rubber bands Cocktail Ingredients: 10 ounces Brother’s Bond Indian Bourbon (7 ounces for the milk citrus juice and 3 ounces for after clarification) 9 Ounces of goat milk 3 Ounces of fresh citrus juice (this recipe 1 medium blood orange and 2 small limes) with pulp strained out 3 Tablespoons of Citric Acid powder 1/2 Ounce of Vanilla Extract (easy recipe to make it here) 1/2 Ounce Sukki’s Mango Chutney Coconut sugar for the syrup to taste For the Milk Wash: In a mixing glass add 7 ounces of Brother’s Bond Bourbon and the room temperature juice of one medium blood orange and two small limes. Then slowly pour in 9 ounces of goat milk. Whisk with a whisk or fork as you pour. Once milk bourbon mixture combined, cover, label, and refrigerate for 3-24 hours. Once a visible separation, start the filtering. A few passes for me. The coffee filter broke the first time. I switched to cheese cloth for the next pass. Once again I filter as there were still some particles present after the second pass. The liquid should be crystal clear. After 24 hours in the refrigerator Overhead view Simple rubber band and plastic wrap until ready to filter Label and date Separation indicates readiness First drip coffee filter What is left behind Coffee filter broke a couple of times and I switched to a cheese cloth Give the cheese cloth a good squeeze to remove all liquid into the batch in the jar My first coffee filter broke and I had to start again. I tried another coffee filter and ripped the second coffee filter and decided to switch to fine weave cheese cloth. Leave the mixture alone and let it drip as slow as it needs to drip. Patience. Pass bourbon milk mixture as many times as you need to in order to produce a crystal clear liquid. Three or four times worked for me. After clarification, add 3 ounces of the remainder bourbon 3 Tablespoons of Citric Acid and 1/2 Ounce of Vanilla Extract. Give the mixture a good stir. Cover, date, and refrigerate until ready to use. For the Mango Curry Syrup 4 heaping Tablespoons of Mango Curry Chutney 2 Ounce of Still Water In a bucket glass, mix chutney and water. In a second bucket glass fasten a cheese cloth or coffee filter with rubber band. Pass the chunky chutney liquid through the filter to remove larger pieces of fruit. Store your new mango curries syrup the refrigerator until ready to make the cocktail(s). The start of straining. To speed up the process, stir with a demitasse spoon. In one glass mix 3/4 water to 1/4 chutney. Strain mixtures through a cheese cloth. Secure the cloth with a rubber band This recipe only needs a small amount for one mango curries syrup. For the Coconut Sugar 1/2 Cup of Coconut Sugar 1/2 Cup of Water Combine equal parts water and coconut sugar in saucepan over medium heat. Cook until sugar is dissolved. Occasionally stirring. Once dissolved remove from the heat and set aside to cool. Once cool, store in refrigerator until ready to use for your cocktail. For milk washed India iced tea 2 Ounces of Clarified Bourbon 1/ 2 Ounce of Mango Curries Syrup 2-3 Bar Spoonfuls of Coconut Sugar Syrup (if you like it sweeter add more to taste similar to a regular iced tea) In a bucket glass add a large ice cube or several cubes and set aside. Ice choice, a personal preference. Pour all measured all ingredients into a mixing glass. Add ice and mix about ten stirs of the spoon. This is a stirred not shaken situation. Pour into bucket glass over large ice cube. Express the lemon and toss into glass. Glass: bucket glass Garnish: expressed blood orange, orange, or lemon peel. I like the lemon for this one. Please make sure that you are of legal drinking age and enjoy responsibly Where to buy the goods? Mixing glasses, glasses, cheese cloth, rubber bands, and stuffs? Blonde Behind the Bucket Storefront. **Please know that I may received commissions of eligible purchases. Thank you so much.