Blogging is emotional, people, and here's why. One day I'm confessing to you all the twists and turns, dead ends, missteps, frustrations and, ultimately, the satisfaction that comes from fashioning a cocktail recipe outta nada. And we liked that, right? The Bathtub Gin(ger) -- it sounds delightful, no? We picture, like, those fantastical, Depression-era black-and-white flickers with the Mae West and the Ginger Rogers and the silky peignoirs and the heart-shaped hotel bathtubs on pedestals. Don't we? (I have a pretty active imagination.)
And then the next day, what I have to confess to you is this: I found this other cocktail site that is a pretty excellent resource for mixologists of all levels, a really thorough, user-friendly, cleanly designed database of drink recipes that absolutely merits my recommending it to you, and now y'all are gonna leave me, I just know it. Boo hoo hoo! Now I'm picturing a Douglas Sirk B-grade weepy in which Barbara Stanwyck slaps the dickens out of her unrequiting lover because she is mentally unhinged and afraid of losing him.
Kindred Cocktails lets you browse recipes by author, ingredient, base liquor or most-recently-added recipes. Anyone is allowed to contribute. The guy who runs it calls himself "Chief Swizzlestick," which your Head Blogtender finds almost but not quite as clever as Head Blogtender.
I found out about it via Twitter and got sucked in upon noticing that one of its tweeted recipes contained raspberry shrub syrup. Hey, I just happen to have some in my fridge from the Bar vs. Chef contest! The cocktail, according to Kindred Cocktails, is called the Not Known. This is because, according to the "Notes" section of the Not Known's page on Kindred Cocktails, "Ran didn't have one (a name) when he jotted it down." Ran, according to the "Created By" field on said page, is Ran Duan at Hair of the Dog in Boston. So what I'm saying is, this site gives you lots of contextual info with every drink.
I had everything on hand that the Not Known calls for except grapefruit bitters, so I did some bitters trickery to get the drink tasting how I liked it best. It's got a very tiki-esque flavor to it, reminding me of past personal faves like the Robert Johnson Swizzle. (Basically, "tiki" around here means "swizzle.")
So, you know, whatever, go look at another blog if you want, I don't care, it's cool...
The Not Known
(Adapted from Kindred Cocktails)
1 1/2 ounces Bulldog Gin
1/2 ounce raspberry shrub syrup
1 ounce freshly squeezed lemon juice
1 ounce freshly squeezed orange juice
1 ounce simple syrup
2 dashes Fee Brothers Peach Bitters
2 dashes Fee Brothers Whiskey Barrel-Aged Bitters
2 dashes Angostura Bitters
Mint sprig, to garnish
Combine all ingredients in ice-filled cocktail shaker and shake vigorously as long as needed to work out your pent-up jealousies and insecurities surrounding someone else's cocktail blog. Strain into a large glass over crushed ice. Garnish with mint sprig.
The original recipe on Kindred Cocktail calls for the drink to be served in a 16-ounce shaker tin. I put it in a Mai Tai-type glass. Other than that, like I said, I just subbed peach for grapefruit bitters and then added two more rounds of bitters to give it some depth. I find that these tiki-esque drinks do well with a few dashes of your darker bitters.