So I’ve been experimenting with making mixed drinks and cocktails–and this is what I’ve found so far. Warning: this is a highly opinionated and probably incorrect assessment, but this is what I’ve found so far for me.
Spiced rum. An utterly useless ingredient for making mixed drinks. There aren’t that many spiced rum mixed drinks out there–and all of them seem to involve pineapple and coconut in some fashion. And frankly, most of those drinks are improved by simply not adding the rum.
Rum. When I was younger I thought there was only spiced rum–but thankfully I’m wrong. There are clear rums out there–and this is a much more versatile ingredient for mixed drinks. If you have a mixed drink that calls for spiced rum (or, God help you, “Captain Morgan” spiced rum), it will probably be infinitely better with a light colored rum instead.
Gin. I really wanted to like gin, but, alas, I couldn’t. I mean, don’t get me wrong; I liked the Hendricks Gin–though I will admit, it took a while for it to grow on me. The problem is that gins apparently come in such a wide variety of flavors (at least the good stuff, not the stuff that tastes like juniper plants soaked in turpentine) that I’m not really all that clear if I could get consistent results.
Gin drinks also seem a little limited to me: the flavor so overpowers some mixed drink ingredients you’re better off just sipping the gin straight up. (Not neat; that’s where they just pour the stuff into a glass. “Straight up” is where they toss the alcohol in a shaker glass with ice, shake, then serve the stuff chilled. A tiny bit of water and a whole lot of cooling makes the gin better in my opinion.)
And apparently I’m not the only one who has reached this conclusion.
Amaretto. Let me be very clear. I feel deeply sorry for anyone who does not live within the handful of counties where you can buy Oak City Amaretto.
I mean, is it worth buying an airline ticket to Raleigh so you can bring home six bottles of the stuff? Well, I’d try to visit a few of the sights here in the process–so the airline ticket isn’t just about the Amaretto. But I can understand if you just took the return flight a couple of hours later after stuffing your suitcase with the stuff. (Wrap in bubble wrap so the bottles don’t break.)
It is good straight, in a sour, in just about everything I threw at it. I could do no wrong with this Amaretto. I think it should be used to make frosting, almond cookies, in cheesecake, as biscotti; hell, use it in place of vanilla extract for a slight twist in flavor.
Tequila. I have a bit of a soft spot for tequila. Almost every other drink on the planet I despise straight; tequila is the only spirit I can drink straight. Especially if it’s a good 100% agave tequila, preferably clear. So I’m a huge fan of tequila and with tequila I don’t think you can do any wrong as long as it’s matched with a lemon or lime in there somewhere. But I think I’m biased.
Vodka. I’m not sure about vodka. I may need more experimentation. The problem is that vodka–really good vodka–it’s nearly invisible. And sadly when I tried my experiments with vodka I thought “what would the Russians put into it?” Beet juice? Check. Olives? Check. Infuse with rosemary? Check. Cucumber and basil? Well, not yet–but it seems interesting. But I haven’t tried the other drinks; the sweeter drinks. Perhaps I need to get more and try some more experimentation.
Maybe that’s a good sign.
Whiskey. Lets start with the fact that I hate whiskey neat. My thought every time I try to sip room temperature whiskey that has not had any water splashed into it: “what horrible sin did I commit in my past three lives which warrant such a horrible punishment?”
And for full disclaimer: when I tried my whiskey experiments I went ahead and sprung for a good blended Irish whiskey. Because the Irish do whiskey, right? And in point of fact, I used Tillamore Dew, though I forgot it was the whiskey in the linked commercial.
Now something magical happens to whiskey when a small splash of water is added. It’s almost as if the flavor of the whiskey is unlocked and allowed to hit your senses. Straight up, whiskey (that has some ice and was slightly chilled) tastes utterly unlike the neat version.
And more interestingly, if you put in just a dash or two of Angostura bitters, whiskey looses it’s “boozy” taste.
In cocktails, whiskey is magical. You don’t want to overwhelm the flavor of the whiskey–but it certainly can share the stage with just about anything you toss into it. (And if the whiskey flavor is hogging the stage, tame it with a dash of bitters.)
So that’s my take on the stuff I’ve tried so far. Spiced rum is pointless, rum is good, the really good top-shelf gin probably wants to be drunk straight up so you can taste the complexity rather than burying the complexity in a squeeze of lime and sugar.
Tequila pretends to be my friend and will probably leave me under the table in a Mexican bar somewhere, vodka requires more experimentation, whiskey is the best ingredient I’ve encountered so far–just don’t drink it neat.
And Oak City Amaretto–well, if you don’t live near Raleigh, North Carolina, I’m sorry. I really am.