Rum and coconut espresso martini.
25ml each of rum, espresso, coffee liquer, and coconut syrup.
Put in a shaker with a lot of ice. Shake it.
Strain into a chilled glass and garnish with coffee beans.
A while ago we found a restaurant that plays the music I listened to as a teenager. The Killers, Jet, and a bunch of other bands whose songs are familiar but the names escape me. Almost everything on the menu is $18MXN. For those unsure of the exchange rate, this is cheap. Beer, tacos, burritos, and cocktails for $18 each. In England, Cesia and I made cocktails together. We’d crush cherries in rum and syrup, shake it and strain it and top it up with ice and lemonade. Or mezcal, lime juice, and ginger beer to invent the Mezcal Mule.
The Mezcal Mule.
25ml of Mezcal, half a lime, ginger beer.
Fill a large glass with ice.
Squeeze half a lime into the glass and drop the rind in.
Add the mezcal and the ginger beer.
I had never been a gin drinker until I found a bottle of what I understood to be good gin on a very good sale. The only drink I knew was gin and tonic.
Gin and Tonic.
Put gin and tonic in a glass.
I bought the gin and a four pack of tonic water and found that I enjoyed it. It’s a little like grapefruit juice in that it’s a very dry flavour, but very refreshing. And one warm evening, a tall refreshing G&T sounded perfect, and here, it was only $18.
I have no idea what I was served.
I am certain that there was no tonic in it. It might have been watered down lemonade, but it was not tonic. I’m pretty sure there was no gin either. There was probably no alcohol at all. Cesia had ordered a mojito.
25ml each of white rum, lime juice, simple syrup (equal parts water and sugar dissolved in a saucepan. Do not boil.) Soda water. Fresh mint.
Crush the mint in the rum and syrup.
Strain the liquid into a glass with ice.
Add lime juice and top up with soda water.
Garnish with more mint leaves and a wedge of lime.
The restaurant we were in had not followed that recipe. Again, there was no taste of alcohol, and we don’t know what the rest of the ingredients were. There was mint in it, floating like pond life on the surface of the pale green drink.
We switched to beer.
In most supermarkets in the UK there are often several brands of tonic water but in Mexico it is harder to find. We found a six pack of schwepps; little glass bottles the size of hand grenades that we mixed with Tanquaray gin. It was kind of annoying because Schwepps is expensive and back home tonic is so cheap. Also, it meant we had to deal with six little glass bottles. First world problems.
Then one day we found a bottle, a real size bottle, of agua tonica. There were two on the shelf and we bought them both.
I want to make cocktails again, and use the shaker and muddler I brought with me from England. I want to made Gin Fizzes, and Mojitos, and Martinis. Money is a factor, and the ingredients for these are luxuries that we probably shouldn’t indulge in right now.
Also, my cocktail shaker is stuck closed. I screwed the top on too tight the last time I used it and I can’t get it off. The last time I used it was for a salad dressing.
50ml each of balsamic vinegar, and olive oil. A handful of raspberries. Sugar.
Sprinkle suger over the raspberries and leave for ten minutes.
Put raspberries, balsamic vinegar and oil in a cocktail shaker. Shake.
Strain slowly, directly onto salad.
Raspberries can be substituted with strawberries, cherries, probably a lot of fruits.
Last night we tried to make raspberry gin fizzes. This is the recipe:
Raspberry Gin Fizz.
Try to open your cocktail shaker. Fail.
Put a handful of raspberries in a glass and add 25ml of gin.
Muddle together with the muddler from home.
Try again to open the cocktail shaker. Fail again.
Attempt to strain mixture through a paper coffee filter.
Spill some on the counter top.
With one hand holding the coffee filter, grab a cereal bowl from the draining rack.
Put the raspberry gin mush into the bowl.
Consider giving up.
Take the plastic coffee filter from the machine and rinse it.
With a paper towel, mop up some of your mess so Cesia won’t realise how badly this is going.
Put the raspberry mush into the plastic coffee filter, put the filter into another cereal bowl, fill bowl with lemonade.
Wiggle the filter as if panning for gold. Do this until the only thing in the filter is seeds and raspberry flesh.
Clean the glasses you tried to use earlier, before you thought this through.
Fill with ice.
Pour the liquid from the bowl into one of the glasses.
Using a paper towel, clean up the mess.
Realise you need more paper towels.
Decide to clean up later.
Over the sink this time, pour the remaining liquid from the bowl to the second glass.
Serve with confidence.
Help Cesia clean up.