Now Serving – Milk Boss

By The Gentleman

Do you know what’s annoying? Milk. You think you’ve purchased a reasonable amount of milk, no giant 3L bottle for you, but even so you just can’t get through it before the ‘use by date’. We hate to waste food, but life (that old chestnut) has a habit of getting in the way of your milk drinking plans and screwing everything up! Next minute things are starting to smell a little bit funky and you’re trying to think back to the last time you poured milk on your cereal and whether that was before or after it went bad. This time though we were not going to be beaten by the use by date. We showed that milk who was boss by pouring it’s still-fresh ass into a cocktail shaker with some damn fine booze. And thus the Milk Boss was born.

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Milk Boss :

70ml Mr Black Iced Coffee 15ml

Stolen Spiced Rum

90ml Full Cream Milk

10ml Maple Syrup

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Fill a highball glass with ice. Pour 30ml of Mr Black and the maple syrup into the glass. Grab your cocktail shaker and add 30ml Mr Black, Spiced Rum and milk. Give it a hard shake then pour into glass. Top with remaining Mr Black. Serve with a straw. This is the sort of thing we’ve already made a lot of with Mr Black, but there’s a reason for that: it tastes so damn good! It’s easy to drink with a nice sweetness from the maple syrup. There’s a nice spicy smell, but not an overly spiced flavour. It’s more of a caramel combination from the spiced rum and maple syrup with just a subtle spiciness. Using the full cream milk also gives the drink a really creamy flavour. It tastes kind of like a decadent creamy coffee truffle. It’s just a little bit fancy really.

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Next time your milk is about to expire show it who’s boss by slamming it down with some sweet sweet alcohol. Go on, make yo’self a Milk Boss.

P.S the only good thing about nearly being out of Mr Black Coffee Liqueur is the badass artwork on the inside of the bottle is almost completely revealed. God it looks cool.

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Small Mouth Week – Now Serving – Cold Hug

By The Lady

 

For our second date with Small Mouth Vodka this week during Small Mouth Week, the Gentleman and I decided to go for another coffee based cocktail – coffee and Small Mouth, sounds good to me! We based the recipe off of a local news site’s suggestion for winter warmer cocktails. We think cocktails are great any time of year to be honest, but the news is telling us to indulge, so I suppose we’ll have to.

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For our cocktail, we used:

40mL Cold Brew Coffee using Barossa Coffee Roasters Single Origin Brazillian (beans purchased from Sad:cafe)

15 mL Maple Syrup

50mL Small Mouth Vodka

Lemon Peel

 

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Shake up your vodka, coffee, maple syrup and some ice in a cocktail shaker. Shake it like a Polaroid picture. You know you want to! Strain out your cocktail sans ice into your fancy shmancy cocktail glass. Peel yourself some lemon peel in a long strip. Hold the peel over the glass and twist the peel before placing it over the edge of the glass or wherever you like in the glass. This helps to release some of the citrusy flavour. Or at least, we think it does!

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And tada! A coffee cocktail to keep you happy and keep you awake! The twist of lemon gives the drink a really lovely citrus scent and goes surprisingly well with the coffee. The drink tastes and smells like a coffee flavoured dessert, which I am always in favour of. We can understand why it was listed as a ‘winter warmer’, because it has a delightful warmth and cosiness to it, with a tingle going down your throat as you drink – like a hug for your taste buds! Perhaps things really are heating up for us on this second date? I think if you were to more vigorously shake the cocktail shaker (more so than we did) you would be able to get a foamy topping to the drink, but in this respect we will try again. Oh well, we’ll have to drink more. Oh no …

Small Mouth Vodka

We are loving what Small Mouth Vodka has to offer. It is a very tasty and versatile drink. We know it’s only the second date, but we think we might be falling in love. Is it too soon to say? We think not, because this one’s a beauty!

 

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Disclaimer: The Cocktail Challenge was provided a free sample bottle of Small Mouth Vodka for this article. Although this post is sponsored all opinions are our own.

Now Serving – Señor Shrub

By The Gentleman

 

So we may have missed the boat on Cinco de Mayo for this year but that doesn’t mean there’s any less of a reason to indulge in some tequila based libations. I adapted this recipe from one I found online at Paste Magazine when I was looking for some help on what tequila to buy. The recipe may not be much help to you, given the availability of some of the ingredients and the use of shrubs, but it was certainly something worth writing down because it was one tasty beverage.

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Señor Shrub
1.5 oz Espolón Blanco Tequila
1.5 oz apple, pear and clove shrub
1 oz orange, kiwi and cayenne shrub
1/2 oz Port Willunga Fine Foods Appleberry (Muntries) Syrup

Combine in a shaker with ice. Shake vigorously to incorporate the Appleberry Syrup. Strain into a glass.

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So obviously there are a few things here that you probably won’t have just lying around. Like I said before I’m a bit of a tinkerer and shrubs are now one of my favourite things to experiment with. I happened to have a few bottles of these homemade shrubs on hand to add something a little different to the original drink. For those of you who don’t know, shrubs are a colonial era drink born out of the preserving practices for fresh fruit. Basically you combine fruit, sugar, apple cider vinegar, and patience for a dry but refreshing soda. You can pretty much experiment with any fruit, herb and spice combination you want. Cocktail 101 has the run-down on how to get shrubbing as I’m keeping my exact recipes a secret for possible future fun times while Shrub & Co make a variety of delicious sounding shrubs that could work with this recipe. We picked up the Appleberry syrup at the Tasting Australia Town Square and were pretty eager to try it in something. The original Señor Ramon had maple syrup so I figured the Appleberry syrup would be a suitable and interesting replacement. The syrup is made from a local Australian native fruit and it has a very strawberry jam sort of flavour.

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The drink had a very sharp flavour but with a sweetness. I would say this was from the shrubs as anyone who has tried one before knows they have a very dry, sharp flavour with a sweet aftertaste. I thought it might have been too sweet from the shrubs and syrup, the lady who sold us the Appleberry Syrup said it’s very sweet, but I think the tequila did a good job of cutting through most of the sweetness. The drink smelled amazing from all the fruity flavours mixing together, very citrusy and sweet. While the drink had a very sharp flavour it was also a very fruity one that was quite well balanced. Despite all the fruity flavours there was still that trademark kick from the tequila. This was probably enhanced by the cayenne in the orange and kiwi shrub, seriously using cayenne more often now, and you were left with a delightful warming sensation for quite some time after finishing the drink. Perfect as we head into colder weather here in Australia.  From the use of the shrubs and syrup the drink had a very thick consistency that really coated your mouth in deliciousness and a gorgeous light orange colour. The Lady described it as resembling a glaze or sauce you’d have over a dessert at a fancy restaurant. With all of her grace she also declared that she would like ‘all of them in me’ and she has this longing look every time she sees a photo of the drink so I’m declaring the Señor Shrub a spicy, fruity success.

 

Now to sit back and listen to Tequila by The Champs while sipping a few Señor Shrub’s.

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