Tag Archives: iron cocktail club

Iron Cocktail Club: Maximillian Affair

The Iron Cocktail Club challenges participants to make a riff on a cocktail based on whatever they have in their homes. I picked the Maximillian Affair because it was highlighted on PUNCH as part of their Tip Your Bartender initiative. In thanks, I tipped the Drink staff for each person in attendance.

The drink is marked by bright acidity, floral notes, and a subtle smokey bitterness. Punt e Mes is a vermouth, somewhere between Rosso Vermouth and Campari. Cazadores Blanco is a silver tequila, notable for its citrus notes, herbal aromas, and smooth finish.

Ingredients

1 ounce St-Germain
1 ounce Cazadores Blanco tequila
½ ounce Punt e Mes
½ ounce lemon juice

Combine all ingredients in a mixing tin and shake with ice. Strain into a chilled coupe.

My Recipe

1 ounce chamomile simple syrup
1 ounce Casamigos Repesado
¼ ounce Aperol
¼ ounce sweet vermouth
½ ounce lemon juice
3 dashes orange bitters

Combine all ingredients and shake with ice. Strain into a chilled mason jar.

Thoughts

I have no clue how I was going to approximate elderflower liquor, which to me is floral with some flavor qualities I also find in grape skin, grapefruit, and lychee. I settled on making a chamomile simple syrup to bring the floral and the sweetness. I thought about adding some rose water or orange blossom water, but decided against it for this case. Most participants used a Campari/vermouth mixture to replace the Punt e Mes. I’m out of Campari, so I used Aperol instead, which I generally treat as interchangeable with Campari in a pinch. I added the orange bitters to bring in some of the citrus the Cazadores Blanco claims to have.

Iron Cocktail Club: Ancho Paloma

The purpose of Iron Cocktail Club is to pick a cocktail and have the participants attempt to make it from whatever they have available.

I picked the Ancho Paloma because it’s the kind of drink I adore, but rarely think to make for myself. It’s turning into spring, and I wanted something light and refreshing.

An ancho paloma, in a peanut butter jar, with a grapefruit wedge.

Ingredients

1½ oz. Siete Misterios Doba-Yej mezcal
½ oz. Ancho Reyes
¾ oz. fresh grapefruit juice
½ oz. fresh lime juice
¼ oz. agave nectar
2 drops salt solution (1:1 salt to water)
Club soda
Grapefruit wedge dipped in sal de gusano

Combine all the ingredients except the club soda in a shaker with ice and shake until chilled. Strain into a Collins glass over ice. Top with soda and garnish.

My Recipe

1½ oz. Casamigos Repasado Tequila
½ oz. Ancho chile simple syrup*
¾ oz. fresh grapefruit juice
½ oz. fresh lime juice
¼ oz. (potato) vodka
pinch smoked salt**
Club soda
Grapefruit wedge sprinkled with smoked salt**

Combine all the ingredients except the club soda in a shaker with ice and shake until chilled. Strain into a mason jar over ice. Top with soda and garnish.

* Ancho Chile Simple Syrup

To make this, take:
½ cup sugar
¼ cup water
2 cut ancho chiles
Cayenne to taste

Put the sugar in a small pot on medium heat. Add the water, ancho chiles, and cayenne. Now comes the hardest part: leave it alone. Just don’t mess with it. Watch it, but don’t touch it. after a while it’ll turn a caramel color. At this point, turn the temperature down to the lowest it goes and stir it. Once it’s appropriately syrupy (think a a bit thinner than agave), turn off the temperature and remove it from the burner. LET IT COOL DOWN BEFORE TRYING IT. Then, add cayenne to taste. Delicious, delicious taste.

A pot of simmering caramel syrup with ancho chiles in it.

**Smoked salt

½ cup kosher salt (or similarly ground salt)
1 tablespoon liquid salt

Preheat your oven to 300 degrees. Mix the salt and liquid smoke. Spread out on a parchment paper covered cookie sheet/baking pan. Put in the oven for 10-15 minutes, or however long it takes to try out.

Smoked salt drying on a baking sheet.

Thoughts

I loved it! It was a Paloma with a bit of heat. Very refreshing. Wonderful spring drink!