Wildly unique cooked cocktails

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by New Day Producers

KING5.com

Posted on February 18, 2014 at 12:30 PM

Updated Wednesday, Feb 19 at 1:56 PM

Mixologist Ryan Magarian drops by to show us how to make some pretty wild cocktails!

COLD COOKED COCKTAILS: FORGET THE HOT TODDY; VINEGAR,  EGGS, JAMS HEATS UP AS MUST-HAVE COCKTAIL

COME OUT OF YOUR SHELL: Sure, you’ve often wondered about, but ultimately shied away from using eggs in your drinks. Ryan cracks the code and a delicious way to incorporate eggs, from right out of the shell ­ and into your shaker. DID YOU KNOW: Forget the whisk! Shaking sans ice and then re-shaking with a scoopful, will air out egg whites to create a frothy foam. 

RECIPE WITH EGG: BIRDS OF PARADISE

Ingredients

1 ½ oz gin

½ oz dry vermouth

¾ oz freshly pressed lemon juice

2 raspberries

½ oz simple syrup

½ egg whites

Seltzer water

Preparation

  1. In a pint glass, add spirits and mixers.
  2. Shake without ice. (TIP: Shake the egg without ice, then with ice to get foam!)
  3. Add ice and re-shake for 6 seconds.
  4. Strain into glass, top with seltzer.
  5. Garnish with orange peel. 

 

VYING FOR VINEGAR: In the same way sushi is ‘cooked’ with vinegar, drinks are given depth of flavor with drinking vinegars, or shrubs, which is a tangy infusion of fruit, vinegar and sugar. BUDGET ALERT:You, too, can create drinking vinegars with just about four ingredients that are already in your own pantry!

RECIPE WITH VINEGAR: APPLEJACK SHRUB 

Ingredients

32 oz of gin
12 oz of apple cranberry shrub (recipe below)
12 oz of fresh lime
6 oz of simple syrup
2 oz of Fernet Branca
16 dashes of Peychaud's Bitters
12 fresh mint sprigs (for garnish)
2 cups of cranberries (for garnish)
8 oz soda water
Serves 16 - 20

Apple Cranberry Shrub Recipe (drinking vinegar!) 
2 bags of fresh cranberries
10 gala red apples
2 cups evaporated cane sugar
2 cups water
3/4 cups apple cider vinegar
4 ounces of applejack
12 cinnamon sticks
Cook it down until it starts to boil then leave on simmer for 2 hours

INTO A JAM: For a punch of flavor, mixologists have been turning to homemade jam to pack on the pow. Flavors and fruit garnishes are also allowed to ‘cold cook’ overnight for extra wallop of fruit essence. Ryan directs traffic through your fridge to help you experiment with this trend on a major budget.

 

RECIPE WITH JAM SYRUP: JAM BERRY FIZZ

12 oz gin

4 oz organic strawberry jam syrup

6 oz freshly pressed lemon juice

4 oz freshly pressed orange juice

6 oz sparkling apple cider

6 oz soda water

10 strawberries to garnish

Strawberry Jam Syrup Recipe

Combine 2 oz jam with 2 oz water. Stir until jam dissolves. 

Preparation

  1. In large mixing bowl combine gin, jam syrup, fresh lemon juice and orange juice.
  2. Cover and chill until ready to serve. 
  3. When ready to serve, add ice, soda and cider to bowl. 
  4. Garnish with sliced strawberries and orange wheels. 

 

BITTERSWEET: Oleo saccharum is created when lemon peel is macerated with sugar to extract the oils from the citrus. It offers punches and cocktails rich flavors and elegant aromas. Ryan can speak to the proper technique (it’s trickier than you think!) to extract delicious and versatile oil from lemons and other citrus.

RECIPE WITH OLEO SACCHARUM: BUGGY WHIP PUNCH

Ingredients

12 oz gin

6 oz freshly pressed lemon juice

½ cucumber diced

32 fresh mint leaves

16 oz soda water

½ cups sugar

3 lemons

Preparation

In a large mixing bowl combine the oleo saccharum, cucumber and mint leaves. Gently muddle and stir together until combined. Add gin and fresh lemon juice. Stir until sugar dissolves, strain. Cover and cool in fridge until ready to serve. Pour into punch bowl, add ice and soda water, stir. Garnish with cucumber wheels and mint leaves. 

Oleo Saccharum Recipe

Peel three lemons (yields approx 24 lemon peels). In a deep mixing bowl, combine lemon peel and sugar. Muddle. Stir occasionally. Let sit for at least 20 minutes. (Ryan can explain why, techniques, etc.)

 

For more on Ryan and his awesome and unique beverages, visit his website.

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