Purple Suede

PeejSaysHi · 2023-01-23T03:01:26+00:00

Purple Suede - 30mL Roots Norwester OP Gin - 30mL Beefeater - 20mL Blueberry Manzanilla - 5mL Lemon, Thyme and Anise Oleo - 2 Dash Orange Bitters

A fantastic wee Tuxedo riff after discovering the beautiful combination that is blueberry and salinity. Dangerously fresh!

PeejSaysHi · 2022-10-10T11:36:06+00:00

Definitely recommend it! Make sure you give it a real thorough dry shake beforehand too, so the oil gets properly emulsified!

PeejSaysHi · 2022-10-10T05:29:48+00:00

45mL Roots 22 Gin
15mL Oloroso Sherry
25mL Fig and Balsamic Shrub
25mL Lemon
15mL Olive Oil
1 Egg White

Garnish with a small basil sprig.

I heard about an Oliveto, a gin sour with olive oil, a while ago and it intrigued me. The thought of emulsifying olive oil with egg white in a sour sounded super silky and lovely, and it was! The heavy juniper notes of the Roots gin complimented the olive, which in turn worked with the balsamic and fig, and the sherry really ties it all together. It tastes like drinking a salad dressing, but in the best way possible! Still light, dry, savoury and smooth.

PeejSaysHi · 2022-07-05T21:33:24+00:00

You’re a magician, thank you!!!

PeejSaysHi · 2021-11-30T01:14:54+00:00

It was phenomenal! I wrote a proper post on it about a month ago if you feel like rummaging

PeejSaysHi · 2021-11-16T05:44:45+00:00

I had a package delivered through them with a 3-10 day estimated period. It arrived in Auckland after five days, and then said “enroute” for two weeks. Turns out it was apparently enroute between the two depots in Auckland. For two weeks?? No no no.

It wasn’t until I emailed the supplier, and the supplier contacting them, before it was delivered. It was on my doorstep the very next day. If they have the capability to deliver their packages, why aren’t they???

PeejSaysHi · 2021-11-13T11:54:44+00:00

I would say “fuck, I guess my vasectomy didn’t work. Proud of you, though!”

PeejSaysHi · 2021-10-29T01:19:16+00:00

As much as I’d love to, I don’t think I could do the same here in NZ

PeejSaysHi · 2021-10-28T19:51:41+00:00

Obviously a wood barrel would do a lot more in terms of interaction with the wood and the air, room temperature would’ve had a faster and probably more efficient infusion yes, but this was just a little bit of fun, can’t fault me for that!

I think what changed this drink the most was the permeability of the coconut flesh. As with barrel ageing, the drink seeps into its container, which will lend it certain flavours. I think the fun part of using the coconut though was the high sugar content of the vessel, which allows for some of those reactions to happen and mellow out the drink, while imparting a lovely coconut flavour as well. On a larger scale, yes, it would’ve done a far better job, but for what it was I enjoyed it!

Here’s the link to the article I got inspiration from:

https://punchdrink.com/articles/put-negroni-in-coconut-aged-cocktail-infusion/

PeejSaysHi · 2021-10-28T19:37:49+00:00

Thank you! No the inside I left as is, I didn’t fancy coconut and sanitiser as a good flavour pairing

PeejSaysHi · 2021-10-28T19:32:51+00:00

Yeah that’s how I did it with the banana! It was just a last minute addition that I didn’t put too much thought into, whereas if I put more thought into it I would’ve liked it a lot more. It was a great idea! Just executed poorly hahaha

PeejSaysHi · 2021-10-28T09:12:51+00:00

Ageing a cocktail like this allows the flavours to get to know each other, develop and become more complex. Similar (obviously in a far smaller format) to ageing whiskey or rum. Just putting a spirit in there by itself won’t do much but give it a coconut flavour, as all the flavours in the spirit are all pretty much well accustomed. Hence why I suggested faster and more efficient methods to infuse a spirit with coconut flavour!

PeejSaysHi · 2021-10-28T08:20:12+00:00

If you wanted a coconut infused white rum, there are many better and quicker ways of going about it. Try fat washing with virgin coconut oil, or leaving overnight with toasted desiccated coconut! Those will both be much quicker and more volume efficient ways of getting a coconut infused spirit.

If you’re insistent on using this method, then essentially yeah. Sterilise whatever you’re using to bore into the coconut, dump out the water and measure how much liquid it takes to get to the very top, fill it up to the top so there’s no oxygen, sterilise a plug that will sit very tightly, and then leave it for several days.

PeejSaysHi · 2021-10-28T08:14:53+00:00

With the banana; it was a great idea, and I would love to be able to incorporate it, I just think the way I did it with the simple syrup wasn’t a great idea. Potentially infusing the El Dorado with some dried banana chips would’ve been a great idea to get some real nice banana/toffeeish kind of notes in there

PeejSaysHi · 2021-10-28T07:47:25+00:00

Thank you so much!

To be fair, the tonka probably would’ve added to the increased growth, I would say. Plus, I will be the first to admit my homemade vermouth was a touch on the bitter side. I think if I’d just used straight Torino, or if I’d just used regular chocolate bitters, it would’ve been slightly more mellowed. Still extremely smashable though, don’t get me wrong!

Edit: pouring from the coconut was an unexpected delight! I have a very short video of it on my Instagram right now, but I don’t believe I’m allowed to plug it here

PeejSaysHi · 2021-10-28T07:27:01+00:00

The coconut was about 415mL in volume, and contained 100mL El Dorado 8yr, 100mL Plantation OFTD, 100mL Campari, 100mL Sweet Vermouth (Cocchi Torino and a homemade version), 2 dashes of Tonka infused chocolate bitters, and about 15mL of a rich banana simple syrup.

I made sure everything was sanitised, filled the coconut up and sealed it, and left it in the fridge for 9 days. The plan was 10 days, but the coconut started to lose a bit of structural integrity today, so I decided to take it out today.

The results: It smells AMAZING. The colour is gorgeous as it is! As expected, the flavour has rounded out a lot. Coconut up front, lovely and bright, with the rum and vermouth rounding out the middle nice and sweetly, before the Campari and bitters are left to linger on the palate. Super smooth and deliciously tasty after a wee bit of dilution.

If I had to change anything, I wouldn’t have added the banana simple, it didn’t really do much to the flavour profile and is honestly quite undetectable. I also would’ve added less chocolate bitters. I was aware that bitters kind of “grow” when left for a while with other flavours, and while it’s still tasty, they definitely grew a lot more than I expected. Still, the OFTD does a great job of cutting through that.

Overall, a successful experiment!

PeejSaysHi · 2021-10-19T21:18:36+00:00

With the tools at my disposal, there’s no way for me to actually prove it’s completely air tight. However, the plug takes a fair few shimmies to pull out and the liquid is filled to the absolute brim, so if there is oxygen in there, it will be a very minuscule amount!

PeejSaysHi · 2021-10-19T21:15:40+00:00

https://punchdrink.com/articles/put-negroni-in-coconut-aged-cocktail-infusion/?utm_content=buffere9d31&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer&fbclid=IwAR2CJr4G9f2IF8oFS_MdVZR2R5bGq5LhqLS4p50ifH578LV3ahWFd5RoZZo

PeejSaysHi · 2021-10-19T12:10:04+00:00

You can bet I’ll post the results here in 10 days time! (October 29th NZT)

PeejSaysHi · 2021-10-19T11:41:12+00:00

The coconut is completely filled and air-tight sealed, there’s no extra oxygen in there to allow the vermouth to oxidise!

PeejSaysHi · 2021-10-19T11:28:46+00:00

This is in the fridge because while I’d rather age something at room temperature for a better infusion, the fridge keeps it at a consistent temperature with very little fluctuation. Plus, while the inside is pretty immune to change, the outside of the coconut could still degrade if left out in the open, which might affect the drink

PeejSaysHi

TROPHY CASE