Monday, 18 March 2013

Mixology Monday: From Crass to Craft

I know, I know.  I haven't done a blog post since September, but what better reason to start blogging again than Mixology Monday!  Mixology Monday has always been one of my favourite aspects of writing a cocktail blog, mostly because of its way of forcing you to think differently, and this month's theme will most likely have many playing outside of your element.

This month's theme comes from Scott Diaz of Shake, Stain, & Sip. This exert from Scott's blog sums up the basic idea of this month's theme.


"The evolution of the cocktail has been a wondrous, and sometimes, frightful journey… But with all this focus on “craft” ingredients and classic tools & form, it seems we have become somewhat pretentious.  The focus on bitter Italian amari, revived and lost ingredients such as Batavia Arrack or Crème de Violette, the snickering at a guest ordering a Cosmopolitan or a Midori Sour has propelled us into the dark realm of snobbery… Remember, the bar was created with pleasing one particular group in mind: the guest. As such, this month’s MxMo theme… will focus on concocting a craft cocktail worthy of not only MxMo but any trendy bar, using dubious and otherwise shunned ingredients to sprout forth a craft cocktail that no one could deny is anything less.  There are a plethora of spirits, liqueurs, and non-alcoholic libations that are just waiting for someone to showcase that they too are worthy of being featured on our home and bar shelves.  So grab that bottle of flavored vodka, Jägermeister, cranberry juice, soda, neon-colored liqueur, sour mix, or anything else deemed unworthy of a craft cocktail, and get mixin’!"


With the constant competition that occurs amongst bartering and cocktail community to create the most creative, most extravagant, most expensive cocktail, it's nice to take things a little less serious and simply drink something because it tastes good.

Like most bartenders, my first original cocktail was far from "craft".  It contained melon liqueur, sour apple liqueur, pineapple juice, and vodka, while this isn't something I still make, I do have my guilty pleasures when it comes to imbibing.

For this month's theme I wanted to create something simple, that anyone can make. So I present to you, Orange Ya Glad?


Orange Ya Glad?
- 2 oz Reposado Tequila
- 1/2 oz Lychee Liqueur
- 3/4 oz Lemon Juice
- Orange Soda

- Add tequila, lychee, and lemon to cocktail shaker
- Add ice and shake
- Strain into tall, thin Collin's glass
- Top with orange soda
- No garnish




Thanks again to Scott for hosting, and for giving me a good excuse to finally get a new blog post up for the first time since September!

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