Mixology Monday: Made From Scratch

by Matt Robold on November 10, 2008

Mixology Monday bears down upon us once again.  For this month’s musings on mixological mania, Doug from the Pegu Blog has selected a theme of “made from scratch.”  A month requiring that the drink submitted use homemade ingredients of some sort?  This month seemed like it would prove challenging.

I don’t make a lot of my own ingredients.  Call it sloth, a lack of talent, the result of living in a place where I can buy just about any ingredient I want without too much hassle…I just don’t often find the drive to make my own cocktail ingredients.  This being for MxMo, however, I figured I’d give it a shot.

I had originally intended to make up a batch of ginger beer, however a bit of a time crunch combined with the aforementioned sloth cost me any chance of doing so.  I thought about my options and realized that I had numerous rum infusions scattered about my shelf.  I greatly enjoy making infusions.  I tend to do two at a time at least once a quarter.  Oddly enough I don’t actually ever drink them though.  I tend to take them with me to parties as a gift for the host and people seem to really like them.   I figured this would be a good time to break out of that and finally use something I had made.

Strawberry infusion...start to finish

I had to choose a flavor first.  My current infusions include “Mulled Apple Cider“, blackberry, plum, oak-chip, strawberry, pineapple, and Asian pear.  I figured that I ought to be able to come up with one semi-interesting cocktail out of those.  In the end, I decided to work with the strawberry.

L’amour de Fraise

3 oz Strawberry Rum
1 oz Rum Cream (used El Dorado Rum Cream)
1 tsp Allspice Dram
2 dashes Orange Bitters
1 egg white

Shake with ice until good and frothy.  Strain into rocks glass over ice.  Dust with fresh nutmeg.  Garnish with a strawberry.

This drink is light and frothy with a subdued strawberry flavor to it.  It’s not overtly sweet at all.  I really enjoyed it…to the tune of having 2 of them after settling on the recipe.  The egg white adds a good healthy body to the drink, helping to mellow the sweetness of the cream and strawberry flavors.  If one was desirous of a stronger fruit flavor, strawberries could easily be muddled into the drink, or you could try using a touch of strawberry syrup. 

I took the strawberry garnish used in the drink in the picture and smashed it up with a bar spoon and stirred it into the drink and was fairly pleased with the result.  The drink took on a bit more of a pink hue and the flavor stood out a touch more without being overpowering.  If anyone takes the time to make this drink with either muddled strawberries or strawberry syrup, I’d love to hear how it turned out.

Be sure to check out Dood’s other Mixology Monday entries

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