The Red Planet Martini

So, Senior Research Assistant, Kerry, and I meet up with long-time regular researcher, Sharon Mc. at The Lobster Shanty to "research" a new drink, (review for that one coming soon.)

While there, we hear from fellow patrons about this young bartender, Dan, over at The Adriatic , (yet ANOTHER Salem watering hole and site of a previous blog contribution, "The Zaya Zinger ,") who developed a new drink, a roasted red pepper martini.

Immediately intrigued, (bordering on salivating,) I decided to put The Adriatic on my route that evening!

The Recipe:

- Fill a two ounce shot glass with roasted red pepper. Pour this in a pint glass, and add:

- ¼ ounce of lemon juice,

- 2 dashes of Angostura Bitters,

- a pinch of salt.

Muddle all ingredients together. Go on! Muddle 'em!

- Add ice

- add one ounce Grand Marnier

- add 4 ounces of Tequila, (Dan uses Silver, but you could substitute Gold for mellower flavor.)

- Shake authoritatively,

- Strain through a screen into a chilled martini glass with a salted rim,

- garnish with a fresh basil leaf.

Original recipe by Dan MacLean, The Adriatic Restaurant, Salem, MA

So, I get to The Adriatic. When I saw Dan the Bartender, I called him over and said, "So I hear you've developed a new cocktail with roasted red pepper!"

He looked very surprised and said, "What? How? I just made that drink, like, twelve hours ago!"

I sorta relished the moment and bragged, "Well, I'm in the biz."

I insisted on ordering this new concoction, and was able to share (a LITTLE ,) with my co-researchers, and it was agreed that this was an unusual cocktail that was not only delicious, but something so different that it NEEDED to be in the blog!

I pulled Dan aside and asked him how he decided on Roasted Red Peppers. He told me that while working on a new idea for a cocktail, he began thinking about foods, in particular, how they work well together. Using the same principles, Dan went into the kitchen for inspiration and it was there that he came up with the roasted red peppers as a base ingredient. A little trial and error, (and a few willing tasters,) and the final product was The Red Planet Martini!

Now, I know what you're thinking, "Red Pepper Drink!?!"

But do not fear! Oh, this little red baby is very different, true! But, although very savory, the drink is still quite subtle in it's "vegetableness." I could easily see this become a 'house specialty' at The Adriatic, as it would compliment so many of their menu items.

And, like its name, outta this world!

Cheers!

------------------------------------

------------------------------------

This week's "Barely-related-video" this week is a post-mod swinger from outer-space hipster, Jet Screamer. Enjoy "Epp Opp Ork Ah-Ah!"

Bartender's Margarita

Due to a reader on the Greatest Drink's facebook page, Lauren A., Tequila made it to the front of the pack for ingredients this week.

Lauren offered the use of some new videos from Olmeca Tequila, to enhance the site even further; chuck in an element of education, and maybe even a dash of class! (Be sure to click on some of Olmeca's other videos for further viewing!)

Thank you Lauren!

And it twas thus that The Bartender's Margarita found this week's spotlight! And a well earned spotlight it is!

The Recipe:

Into a cocktail shaker full of ice, add:

- a 4 count of gold tequila

- a 2 count of triple sec,

- a 3 count of sweet & sour

- a splash of cranberry juice

- the juice of 1/2 large lime, and include the peel,

- Shake well. Actually, shake the living daylights out of that thing!

- Pour all ingredients, (including the lime,) into a 16 ounce pint glass with a salted rim.

- top with a float of Grand Marnier.

- Serve, (without a straw!)

Chris's Notes: I am a big fan of tequila. So I was pretty quick to accept Lauren A's offer of the Olmeca videos for this week, and I called Joe straight away, (easy with my new-fangled "speed dial" buttons!,) to request a good tequila drink!

Joe, in his usual manner, seemed really excited about the idea!

He already had a candidate in mind for the occasion, and would present it to me on my next visit.

Just look at that thing, would ya? You can SEE the taste in that baby! The tequila reigns supreme on the palate, true, but all of those other flavors are not lost, NO! The delicate dance of tickling the taste buds finds this week's entry appealing to almost all of one's tongue: Sweet, sour, bitter, salty, and all in such balance.

Its like a party in the mouth!

Cheers!

Joe's Notes: This week's entry into TGDitWTW library is the Bartender's Margarita. We chose this particular cocktail as we felt it embodied our blog's mantra, i.e. quality and fresh ingredients. There are as many margarita recipes as there are bartenders serving them, and at the end of the day, it is all down to one's own taste preference.

But the margarita does bring to light one of the few things that irritate me as a bartender:

Why salt the rim of the glass if you are going to drink from a straw? (Note that in this week's photo the drink is purposely missing the straw.)

While we are on the subject of things that irritate me, let me mention the Martini. Do not order a Martini and then return it because it has gin in it. (Don't look innocent, you know what I'm talking about!)

I don't intend to rant but, don't order a cocktail if you don't like the main ingredient "Can you make me a Dark & Stormy but with something other then rum?" The answer is "No."

Never call me over and then raise your finger to me as an indication to hold while you finish your conversation or phone call. It is very likely that you will not see me again for the rest of the evening.

Don't come to my bar drunk and expect me to serve you. I do not mind getting you to your happy place myself, but I do not want another bartender's sloppy seconds.

If we all follow the "Rules," I think we will all get along splendidly. Please feel free to respond with what irritates you about bartenders. Remember, it is a two way street.

Cheers, Joe

-----------------------

-----------------------

This week's music video is DIRECTLY RELATED!!!

Actually, this scene from Pee Wee's Big Adventure could be the official video for The Champs' 1958 hit, "Tequila!"

Tequlia Red

Joe's in the "Custom Birthday Drinks" biz again this week, and mixing together a delicious new cocktail that is proving to be very popular, and not just for special occasions!

The Recipe:

While chilling a large martini glass, into a cocktail shaker full of ice, add:

- A 3 count of silver tequila

- 2 count of Ribena Blackcurrant cordial

- 1½ count of Grand Marnier,

- ½ fresh lime, squozen and then drop in the shell,

- Shake enthusiastically,

- Strain into a large martini glass,

- Garnish with a wedge of lime.

Original recipe by Joe the Bartender, The Passage Lounge, Salem, MA.

Joe's Notes: One of our regulars at the Passage Lounge is a young Welsh man. His favorite tipple is a Cider and Black. This is hard cider mixed with Ribena (blackcurrant cordial).

Ribena is used in a number of drinks in the UK, and is referred to as "black," as in Cider and Black, Rum and Black, Vodka and Black and so on and so forth.

So after stopping off at the supermarket to buy the Ribena for the Passage, I began to wonder what cocktail I could make with it.

While driving the 30 minutes to work, the rusty cogs in my head started to churn. As I have stated in past blogs, the process of making a drink usually starts with one ingredient and is built from there, in this case it was blackcurrant.

As in cooking, we look at combinations of flavors that we believe will compliment each other. Adding fleshly-squeezed lime to the blackcurrant seemed the logical first step. Thinking along the lines of a fruit salad , I then added the Grand Marnier. So now I had orange, blackcurrant and lime. The next step was to decide what liquor to add.

I mulled on the possibility of rum, but this seemed too obvious and I was worried that the drink would be to sweet. I also considered Cachaca, but felt that it was too close to rum. Looking again at my ingredients, I decided that the blackcurrant was paired with the orange liqueur, so I needed to pair the lime with something. No brainer: Tequila.

Not long after I had arrived at the Passage, Chris came ambling into the bar. "What do you have for us tonight, Joe" He asked in his usual jovial way. I began mixing my latest concoction, handing it to Chris I said "I have never actually made this drink before, it was purely written in my head on the way in." Chris looked a little dubious but poured the drink down his ever thirsty gullet anyway.

"Good one Joe, I really like it. What is it called?" One of the panel of experts, Birthday Boy Mike , said, "How about Tequila Red?"

And so a new drink was born.

Chris's Notes: Joe reminds me of Melville sometimes. Like that author, and in particular his unabridged version of Moby Dick, Joe likes to explore ALL the potential outcomes of a each and every subject before moving on to his next chapter. Instead of whales, and ships, and sailors and whatnot, with Joe, it is liquors and liqueurs that are scrutinized past the limit of most.

For instance, lately, there have been a few more crimson-hued cocktails floating about the bar. One of which was a cider & black, and another was the Rum and Black, and, of course, this week's entry, the Tequila Red, being yet another. It is this Blackcurrant cordial that Joe seemed to be exploring all the avenues of this week.

Well, this week's drink ALSO happens to fall on the birthday of Passage regular, and long-time researcher, Michael B. So Joe decided to mix him up a birthday drink.

Michael is a strong proponent of tequila-based drinks, and was really happy that Joe decided to go in that direction. And of course, Joe's new star, the Ribena Blackcurrant.

The result was a fresh and incredibly flavorful cocktail. The Tequila flavor was pleasantly dominant but tempered nicely with the medley of citrus and berries. And all that vitamin C means it MUST be good for you!

--------------------------

--------------------------

Almost-not-even-remotely-related video for the week is "Bad Rap" by Joe "King" Carrasco. I couldn't find anything that relates to the drink except it starts off with a guy in a sombrero.

Salud!

Tequila Mockingbird

So, there seems to have been a little action in the polls lately. A spike in the tequila votes means it is time to do a tequila cocktail.

And so it was that we, the dedicated few, discussed tequila drinks. Joe had a few ideas that he wanted to try out on us, but they were without a name. We listed a few other tequila cocktail names: Tequila Lime, Tequila Sunrise, Tequila Slammer; and out of nowhere, the name just appeared. We went with it, and to the catchy little moniker, the following cocktail was attached.

The Recipe:

Into an empty cocktail shaker, add:

- 1 whole fresh lime, quartered,

- 1 tablespoon of simple syrup

- Muddle indiscriminatingly!

- Add a generous scoop of ice,

- a 3 count of Cabo Wabo Tequila Blanco,

- a 3 count Cachaça

- a "sploosh" of orange juice

- shake judiciously,

- pour over ice,

- float some Grand Marnier over the top, (to taste,)

- garnish with a slice of orange and a cherry

Recipe by Joe the Bartender, Passage to India Restaurant, Salem, MA

Joe's notes: My choice of what tequila and cachaca are purely my own preference. Please feel free to use any quality tequila and cachaça you prefer. Just remember that a drink is only as good as the ingredients you use. Saying that, for a mixed cocktail like this I would not use very high-end tequila: you want to keep the cost affordable. The use of fresh ingredients, however, like fresh limes and freshly squeezed orange juice does make a big difference to the flavor and quality of the drink.

I have to thank Chris this week putting me back on track and giving me the inspiration for the Tequila Mockingbird.

Friday evening, as is usual, Chris came to the bar to discuss the G.D.I.T.W.T.W. I noticed as he sat at the bar that he had a very serious look on his face.

This is the dialogue that followed:

Chris: "Joe, I feel that we are moving too far away from the original idea of this blog."

Joe: "What do you mean?"

C: "Well, your stories, although I accept they may be mildly entertaining to a couple of our readers, they are not what you were brought on-board for."

J: "O.K., Chris, but I do feel that with any new concept, a reason needs to be attached to the principal"

C; " What?"

J: "I like telling stories."

C: "Listen, this week I would like you to make an original drink, I have come up with the name Tequila Mockingbird as a starting point for you."

J: "Great name! Obviously tequila, but where should we go from there?"

C: "That, my friend, is up to you."

J: "Your right, Chris, in fact this reminds me of the time.."

C: "Stop it. Your doing it again. You are like the demented old relative at Thanksgiving that starts every story with 'When I was a boy.' Please try to stay in the plot."

End dialogue.

Feeling somewhat dejected and realizing I was never going to be awarded the Nobel prize for literature, I cast my eyes over the vast array of bottles waiting for me on the shelves. Grabbing the tequila, I started to mix.

A mixologist is like a chef, you start with a quality ingredient and experiment by attaching additional flavors. The thing you never want to happen is that the additions you make mask the original ingredient. You may enhance the flavor or make your customer experience the original ingredient in a new and unexpected way. But, just as you would never garnish farm raised salmon with pig's liver, also never mix tequila with something like strawberry-flavored whipped cream from an aerosol can. Use quality and fresh ingredients and you can't go wrong.

I did have a story about a bottle of tequila and a Vegas show girl, but as my story telling days have been put on hold it will have to wait.

I, like Igor, am ever subservient to my master.

Chris's notes: I OBJECT!!!

That conversation, is a complete fabrication! (And I am not saying this simply because it makes me out to look like some kind of control freak!)

Okay, yeah, I may have suggested the name. And true, I do come in every Friday, but I swear, I have no recollection of this conversation taking place the way Joe says it took place!

I will testify to the freshness of ingredients claim made here. From my side of the bar, this is among the biggest contributions to the flavor. Freshly cut, squeezed, or muddled, not protects the purity of the flavors as well as fresh ingredient in the proper proportion. And these ingredients really help bring out the flavors. In particular, I felt that the taste of the tequila is really noticeable, in a good way! Joe claims that he tastes the cachaça more, but he admits that cachaca is among his favorite drinks! Research partner, once again present, Michael B., agrees with me, but also states that he, too, is a "tequila guy!" But there was no disagreement about the final product. Delicious!

Incidentally, that tequila is made by none other than legendary rocker, Sammy Hagar, and shares the name of his bar in Cabo San Lucas, The Cabo Wabo Cantina!

Salud!