The Art of the Craft Cocktail

As a child of the ‘60s, I remember with fondness my parents’ evening ritual – cocktail hour.  My Dad would come home and sit in the kitchen with his gin giblet and share the highlights of his day.  My mother would sit with him for a moment in between cooking tasks.  My parents had me in their early 40’s, so with my siblings off at college, I was with my folks in the evening as they shared these intimate moments.  Looking back, it seems so civilized and oddly Zen-like. 

As an adult I also developed a fondness for a home cocktail and over the past few years an interest in cocktail mixology. 

Last May, I reached out to begin a relationship with Eden Laurin,  celebrated Chicago Mixologist, to develop a line of recipes to pair with our spice blends.

So we thought it would be fun to partner again on “the art of the Craft Cocktail” so you could find more ways to enjoy our spices and create a special memory for your holiday guests.

Eden’s thoughts..

Craft cocktails are not meant to be arduous or competitively difficult. With clean, delicious ingredients and attention to detail, a dash of bitters and fantastic spirits, you can make any drink amazing! 

Tools

I prefer a 1 to 2-ounce jigger, but other than that specification, I would choose what feels best in your hands. Although I would free pour if making a high ball or a spritz, measuring and accuracy become very important when making a cocktail, or combining more than two ingredients. Another way to measure, is by using a bar spoon. Especially when pouring viscous or thicker ingredients, such as a syrup or quality cocktail mixer, a mixing spoon can be an easy way to prep a cocktail, and will ensure that every last drop makes it into your drink! Also, when mixing, I love a weighted or heavy-duty mixing glass, so that there is less risk of a party foul. I prefer to shake with two metal tins, large enough to not leak your cocktail and double paned at the bottoms, so that they are more durable and stay cold longer.  

Liquor

And now to the liquor cabinet of goods! I prefer base spirits that are of quality but that does not mean they need to be top shelf! When searching for new flavors or spirits to work with, but unsure of the mark or brand, pick products that have legal restrictions about what can or cant be in the bottle:

Pisco… Peruvian or Chilean brandy, generally 80-90 proof, fun, flavorful and crisp. They are never aged, nothing can be added post distillation, and no colorants, sugars or modifiers. 

Bourbon… made from grains, can vary wildly in flavor and proof, but by law, cannot have any artificial colors, flavors, sugars or ingredients added. NOT the case for all whiskies. 

Tequila and Mezcal…Made from roasted agave, usually 80-90 in proof, and though many techniques and notable differences between the production and flavor profiles of these two agave distillates, I group them together in that they also generally cannot be rectified post distillation. That does not save you from a headache if you over indulge! But does give some consistency on what is in the bottle. 

Gin… Less of a definitive set of regulations, to ensure what exactly is in the spirit. But with a little research and attention to brands, you can find your favorites to stand behind. I love a London Dry style (cutting this), that is made thoughtfully. Letherbee in Chicago, makes excellent Gin, with a beautiful aromatic profile and a slightly higher proof, which will definitely make your home craft cocktail shine. 

Bitters

I generally chose a classic like Angostura. They have a heavy cinnamon flavor but are also subtly rich in bitter orange and baking spice aromatics.

I only use fresh juice, either by cutting wedges and muddling them per drink, or grabbing a bottle of fresh lemon or lime juice from your favorite market.

Syrup

I love to make my own syrups, like a zen of zlow cooking Mulling Spice Simple Syrup! Or use quality liqueurs, which are generally lower proof, and in flavors of fruit, botanicals, chocolate or herbs, and are sweetened. I try to only use liqueurs that list the ingredients on the bottle, and that are transparent about their ingredients, such as Apologue Liqueurs, which are produced just outside of Chicago, showcase regional ingredients and are completely all natural.  

Garnish

Lastly, I love the idea of a beautiful garnish! If making a drink for friends or a party, go with easy and low prep, like mint leaves, rosemary, tarragon or edible flowers. If working with a smaller group or just making a drink for yourself, grab an orange and gently make a peel, about 4 inches long. Be careful not to have your peeler extend deeper than the surface of the orange, as the pith can be quite bitter and if you touch the fruit, you will get additional juice into your drink. Watch your fingers and knuckles when you peel, especially if its after your 2nd drink! But then take the peel and hold it pith side up, about 6 inches from the top of your glass., squeezing it so that the oils of the fruit fall on top of your drink and the edge of the glass. This releases aromatics that help elevate any cocktail!

zen of slow cooking Mulling Spice Simple Syrup

1 Liter Refined Sugar

1 Liter Distilled Water

1 bag ZoSC Mulling Spice Blend

Combine in a saucepan, over low heat, stirring often. Simmer for 20 minutes, making sure the sugar completely dissolves. Remove from heat and let cool. Remove bag. Use within 3 weeks.

The Gin Jewel

2 ounces London Dry Gin

1-ounce Fresh Lemon Juice

1-ounce Mulling Spice Simple Syrup

Combine ingredients, shake, strain onto fresh ice, pour into a Collins glass

Top with Soda Water and a sprig of rosemary

Author’s note…

December is all about holiday entertaining, so check-out our Zen Cocktails to find new ways to use our spices.  Our Holiday Mulling spices are almost sold out!   If you are looking for a special hostess gift to pair with your favorite bottle of red wine or Prosecco order one today!

Zen Moment

A cocktail done right can really show your guests that you care.

– Danny Meyer