Some Drinks from the Mixed Drinks Course


Here are some of the drinks made by the students during the Punches session of the last Mixed Drinks Course.  I am also including a couple of drinks from the previous Possets session.  Make anything you see here, and I predict you will be happy with the results.  Enjoy!

Click on any of the images below to enlarge them, which should make reading the recipe much easier.

First is a fix that seemed obvious to me, but apparently had not been made before:

Here is the modern era’s only somewhat-popular true milk punch (being both soured and dairied).  It is always a favorite, and you might call it the Ramos Gin Fizz:

A lion is a sour that is made fancy by being modified by both liqueur and nectar or flavored syrup.  This lion might not be the king of the jungle, but it pleased everyone present:

Now for the original Mai Tai Fix (at least as original as anyone can prove):

Now I must digress into one of my old war cries…  Most drinks are not cocktails – according to the original meaning of drink-associated variation of the word.  When one understands what the word cocktail really means and that the thing it means really exists, it can get old to hear the word thrown around so loosely (even when no pretense is detectable)…

I instructed the student to make the original Last Word Daisy (even though the source called it a cocktail in 1951, it is a liqueuredly-fancy sour and thus a daisy – to call any drink a cocktail in 1921, 1931 or 1951 was only the same thing as calling any drink a martini in 2001.)  I further instructed the student to at the same time make another drink of the same ingredients, but adapted into being a true cocktail.  Here are the results:

The next couple of drinks are from the earlier Possets session.  Slings are led by the alcoholic base, mitigated by a little water, sweetness and aromatic ingredients (which reduce the sensation of the burn of the alcohol).  Bittered Slings are Cocktails – historically-and-correctly-speaking.  Punches are a balance of the four elements; sour + sweet + strong + weak – and even better when also aromatized.  So what makes a Posset unique?   All Possets are thickened.  Traditional Possets are thickened by cream or milk.  Egg Possets are better known as Flips.  Eggnogs, as they have evolved, are thickened by both dairy and egg.

Here is a flip that usually surprises the students for being much better than reading the recipe would suggest:

And finally, my all-time favorite eggnog:

Student serving the Baltimore Eggnog:

 

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