XXXpresso (aka Mocha Truffle)

XXXpresso/Mocha Truffle

Joel and I had a fun little get-away not too long ago; a long weekend in New York City. We stayed with our friends Kelly and Mo, expat San Franciscans who have moved to Brooklyn. We went to the opera, the Park Slope farmers' market, out to eat, had a pilgrimage to the famous Park Slope food co-op, and just generally lived it up. Naturally, I brought them some Artemesia liqueurs, bubble-wrapped in my checked luggage. Among them: espresso and chocolate. Both are truly delicious on their own; the espresso is made with the earthy, medium roast organic Costa Rican coffee from Rio Coyote. The chocolate is some crazy stuff; it's made with organic rum, organic cacao nibs, and organic vanilla beans - no sugar at all.  One night after a fabulous meal out, we were all sitting in Kelly and Mo's gorgeous arts and crafts living room overlooking Prospect Park, sampling the wares, when I had a sudden flash of inspiration; mix the espresso with the chocolate liqueur and throw in some of the half and half that was in their fridge...... oh, yeah! All I needed to do now was work out the proportions....

Fast forward...... having worked out the right ratios for the cocktail, I was preparing for my December tasting party and trying to figure out a good name for it. Lacking a better one, I called it "Mocha Truffle."  My foodie friend Ondine missed the party, and when I was describing the cocktail to her a few days later, she about melted on the spot - "sounds like an x-rated black Russian!" she said. Too bad it was only 10:00 in the morning.....

Obviously, there was a way better name in there somewhere.... and here it is: The XXXpresso.  Yum. Yum. Yum.

XXXpresso (aka Mocha Truffle)

1 ounce Artemesia Chocolate liqueur
1 ounce Artemesia Espresso liqueur
1 ounce organic half and half or light cream
1/2 ounce organic vodka

Serve on the rocks.

Pucker Up!

This refreshing, zingy cocktail is truly delightful. So much so that between this and the New Jack City, I have completely run out of Kumquat, Oro Blanco and Blood Orange liqueurs. I'm waiting for citrus to come into season so I can make more, but then I'll still have to wait 80 days after that....... phooey,

Pucker Up!
(thanks to Richard Thomason for the name.)

1 part Artemesia Organic Oro Blanco Grapefruit OR Buddha's Hand liqueur
1 part Artemesia Organic Kumquat OR Blood Orange OR Rangpur Lime liqueur

Pucker Up!

1 1/2 parts gin
1 part fresh-squeezed lime juice
2 springs lemon or lime thyme
1 generous lime peel

Muddle or crush one sprig of thyme leaves into the cocktail shaker. Measure all of the liquids into the shaker with generous amounts of ice. Shake well until chilled, pour and garnish with the remaining sprig of thyme and lime peel.

New Jack City: Jack's Artemesia Manhattans

Jack's Artemesia Blood Orange Manhattan, aka "New Jack City"

Some months back, my friend Jack Coates e-mailed me a cocktail recipe he'd dreamed up using my organic Artemesia Kumquat liqueur; it was a new version of a classic - the Manhattan.

Well, I kept meaning to try it, but I didn't have sweet vermouth on hand.  Well, I have some now!  Last night I decided to shake one up.... oh, Jack!  That was sooo much tastier than the Manhattans Joel and I had in a hip all-night bar in Manhattan we went to with our New Yorker friends Kelly and Mo.  Now I'm a believer - in Manhattans! 

Then, last night he invented a new variation on it - this one with Artemesia Blood Orange Liqueur - just as fab.  Jack Coates - you, my friend, are a talented mixmaster.

Since the night I finally started making these, I have lost count of all of the variations on it I have shaken, all delicious. I'm sharing with you all the ways I know how to do this - so far.

I guess I'd better get that recipe right on out to you.

Jack's Artemesia Kumquat Manhattan

2 oz bourbon
1 oz dry vermouth
1 oz sweet vermouth
1/2 oz Artemesia Organic Kumquat Liqueur
Dash of bitters
Maraschino cherry (a REAL one.)
1 Lemon peel, bruised

Measure all of the liquids into your shaker, add ice. Shake well until chilled, pour. Garnish with the lemon peel and cherry.

Jack's Artemesia Blood Orange Manhattan (New Jack City)

2 oz bourbon (Maker's Mark)
1 oz dry vermouth (Vya)

1 oz Artemesia Organic Blood Orange Liqueur
dash of bitters
orange peel
Maraschino cherry (a REAL one)

Measure all of the liquids into your shaker, add ice. Shake well until chilled, pour. Garnish with the orange peel and cherry.


New Jack City Variations

2 ounces bourbon
1/2 ounce sweet vermouth (I like Carpano Antica Formula)
1/2 ounce dry vermouth (I like Perucchi)
1 ounce of EITHER: Artemesia Blood Orange, Kumquat, Rangpur Lime OR Buddha's Hand liqueur, or a blend of any of them.
1 dash bitters - preferably orange
1 generous orange or tangerine peel
1 Maraschino (real!) or brandied cherry

Measure all liquids into a shaker with plenty of ice. Shake vigorously, pour. Garnish.

Artemesia Grapefruit Margarita

I admit it; I'm obsessed. At this very moment I have Limoncello, Rosemary Meyer Limoncello, Kumquat, Buddha's Hand Citron, Blood Orange, Ginger, Bergamot Citron, and Oro Blanco Grapefruit liqueurs infusing in my basement. I also have finished batches of Walnut liqueurs; Nocino and Orahovica (the Vin de Noix is gone) Chocolate, more Buddha's Hand Citron, and "Brad and Darryl's" Grapefruit liqueurs. I call my little obsession "Artemesia;" I guess giving it a name says something, eh? I try to grow as much of the fruit as possible, which is challenging, as our entire lot, including the 1,200 square feet occupied by our house, is about 1/32nd of an acre. So far, I have crammed in a lime tree (the Bearss variety grows really well here in Berkeley, and yes, that really is how you spell it) a Buddha's Hand Citron (because you just can't buy them organic) and newly planted Fuyu Persimmon, Blenheim Apricot, Meiwa Kumquat, and Feminello Santa Teresa Lemon trees (because the Feminello Santa Teresa is the rare sub-cultivar grown in Sorrento and on the Amalfi Coast for Limoncello.)

Since my obsession far outstrips my available land, last year I started harvesting from what I have dubbed "NIMBY" fruit trees; "Not In My Back Yard." Nina lets me gather her Meyer Lemons, Bob lets me pick his mystery lemons (Eureka or Lisbon? Don't know...) neighbors let me gather green walnuts from a street tree growing in a secret cul de sac, and Brad and Darryl invited me to pick their grapefruits - another unknown varietal. They have a big old tree, with lots of fruit...perhaps I did get a little carried away...

Anyway, it's all quite delicious on its own, but sometimes a gal wants a cocktail, and I love a good Margarita. A Margarita is typically made from tequila, fresh lime juice, and triple sec, in a myriad of proportional possibilities; 2:2:1, 3:2:1, 1:1:1... Triple Sec is a liqueur flavored with three different types of oranges; I have yet to find one that I really like - mostly they taste kind of, well - cheap. Cointreau, Grand Marnier or Citronge all make decent substitutes. After experimenting, ahem, quite a bit, I decided that I like 3:2:1, i.e. 3 parts tequila, two parts fresh lime juice, 1 part orange liqueur.

Of course, I got to thinking.... why orange? Why not some other citrus? Obviously, I have a number of fine options available to me. Grapefruit "Brad and Darryl" immediately came to mind; assertive, clean - and completely different from lime. So I decided to start there, and, well, yum! (Otherwise, you wouldn't be hearing about it, right? I will only share recipes which are worthy of the ages here in this blog. Should I waste your precious time describing disappointing results from a new recipe? I think not!) So get out your cocktail shakers, and let's get this party started!


Artemesia Grapefruit Margarita

Serves 2

3 jiggers (4 1/2 ounces) Tequila (Your choice)
2 jiggers (3 ounces) fresh-squeezed lime juice
1 jigger (1 1/2 ounces) Artemesia Grapefruit Margarita Mixer

Squeeze your limes; you will need from 1-4 of them, depending on how juicy they are. Put a little kosher salt on a plate. Measure everything and pour the ingredients into your cocktail shaker. Stir and taste; does it need to be a little sweeter? Add a dash more grapefruit mixer. Using any leftover lime juice, smear some lightly on the outside of the rim of your chosen glass(es)- I use Martini glasses - and roll the outer rim in the salt. Add a few ice cubes to the cocktail shaker, put on the lid, and shake away until it feels really cold; I usually count to "20 Mississippi." While you're shaking, make sure to hold the lids on! Now take off the cap and pour out every delicious drop.

Cheers!

p.s. If you would like some Grapefruit Margarita Mixer, drop me a line!

Twist! Ginger Lemon Cocktail

Almost immediately after letting friends know that I had posted my new Grapefruit Margarita recipe, a desperate plea came in from my friend Ginger: "For the love of God, Woman! The future of humanity depends on your designing a new cocktail using the Artemesia Ginger Liqueur - Stat!" At least I think that's how she put it... perhaps the exact wording escapes me.....

Well, with a challenge like that before me, I certainly had no choice - none whatsoever - as to what I'd be doing next. I fell asleep that night thinking about what tastes great with ginger; immediately came the thought - ginger and lemon! And I researched proportions, and sampled and tinkered, and served the results to family and friends. Tirelessly, we all gave it up for the good of humanity. Last night, at last, came the perfection I sought. And here, before you, the results. The Meyer lemon* juice, a common varietal in California backyards, brings a refreshing lemon lift, tempered by its characteristic sweet notes, while the ginger liqueur gives a pleasing, long finish with warmth that you feel all the way down.


Artemesia Ginger Twist

Makes two cocktails

2 1/2 ounces Artemesia Ginger Liqueur
1 1/2 ounces Artemesia Limoncello
1 ounce vodka
1 ounce Meyer Lemon Juice*


Pour all ingredients into a cocktail shaker, add ice, and shake until it's really cold; I like to count to about "20 Mississippi." Pour, garnish with an optional lemon twist, and enjoy!


*The Meyer lemon is a sweet, thin-skinned California native. Said to be a cross between a tangerine and a lemon, it grows beautifully and prolifically in many a backyard. They are not generally available commercially, and seldom outside of California. Should you not have access, you can ask a California neighbor to share, or a friend to mail some to you. If you need to substitute with another varietal, you may need to adjust the quantity, or add a little sweetener.

Fit to be Thaied

The inspiration for this new cocktail came to me while I was cross-country skiing. I kept thinking about my ginger liqueur, and Thai coconut soup - coconut milk, ginger, lime juice...... And about the recent impulse purchase I'd made at the Farmer's Market from the nice young men of Coracao Confections - coconut sugar! (http://www.coracaoconfections.com/) They explained to me how coconut sugar was nectar extracted from the coconut blossom, then cooked down and dried, that it's low on the glycemic index, and easily dissolved. It has a texture and flavor that's reminiscent of maple sugar; crumbly, brown, faintly redolent of coconut. They use it in their raw, organic chocolates and other treats. (Coconut blondie bar - off the hook!)

The first night I finally put it all together - oh, baby. This is GOOD. It's so good I drank it before remembering to take pictures of it the first three times I made it. Fourth time is a charm ......

Fit to be Thaied

Makes one large or two small cocktails

2 1/2 jiggers (3 3/4 ounces) Artemesia Organic Ginger Liqueur
1 jigger (1 1/2 ounces) fresh-squeezed organic lime juice
1 jigger (1 1/2 ounces) organic unsweetened coconut milk (I like Native Forest)
2 tsp coconut sugar

Additional coconut sugar for rimming your cocktail glass, on a small plate


Put all of the ingredients in a cocktail shaker, and stir to dissolve the sugar and combine well. Take a quick taste once it's well mixed; does it need a little more sugar? Repeat. Now add several ice cubes.

Run a cut lime slice around the rim of your martini glass, then roll the moistened outer edges in the coconut sugar until it sticks.

Now shake shake shake the cocktail shaker, counting to "20 Mississippi." Strain into your glass. Try not to chug it down. Yeah, this is chick drink; that's okay once in a while.


Note: Coconut sugar is available at natural food stores, at Berkeley Bowl, and by mail order through a number of stores, including Amazon.

Classic Margarita

As I've mentioned in a previous post, Margaritas = Yum. Triple Sec? Not such a yum equivalent. I've read a number of articles about Margarita taste-offs, and have read about - and experienced - the dilemma faced by cocktailians; higher-end orange liqueurs bring an extra layer of flavor to a Margarita, but they aren't sweet enough to balance the cocktail properly. Meanwhile, triple sec is a "Johnny-One-Note," but is sweet enough to do the job. And of course, none of them are organic. This sounds like a job for - Super Cocktail Woman! Or something like that.... bear with me.

So, I set out to make an organic citrus mixer to use in place of Triple Sec. Many blends and iterations later, ta-da! Artemesia Quattro was born. A delicious blend of oranges and tangerines (from my friend Patty's yard) Bearrs lime from my yard, and grapefruit from Brad and Darryl's yard. Why, all of those ingredients come from Berkeley, half of them from a three block radius! I infused them in organic spirits, and sweetened it all with agave nectar, which of course is what tequila is made from, so it makes for a harmonious combination.

Behold! A truly superior Margarita.

Artemesia Classic Margarita
serves two

3 full jiggers Tequila
2 full jiggers Freshly squeezed lime juice
1 full jigger Artemesia Quattro

Measure all ingredients into your cocktail shaker, add 4-5 ice cubes, and let sit while you salt the rims of your cocktail glasses.

Place a couple of tablespoons of kosher salt on a saucer. Rub the rim of your glasses with a cut lime, and roll the outer rim of the glass in the salt. Now, shake shake shake the cocktail, counting to 20 Mississippi. Then pour into your glasses, and enjoy. Marcona almonds are a tasty treat with this.