Apparently there is some kind of sporting event happening this Sunday. Thrillist Portland invited Jeff McCarthy from TenTop/Kitchen Cru, Janis Martin from Tanuki, and me and the Brewing Up Cocktails team to contribute a few recipes for readers’ Super Bowl gatherings. We all managed to make things just a little bit weird: a fermented beef sausage from Janis, Doritios encrusted wings from Jeff, and a gin, IPA, and Galliano punch from us. Any host that makes all three of these is guaranteed to have a memorable party.
Visit Thrillist for all three recipes. Here’s the punch:
2 12 oz bottles IPA or pale ale, chilled
6 oz gin
6 oz orange liqueur
3 oz lime juice
2 oz Galliano
1/2 cucumber, sliced
Combine ingredients in a punch bowl, add ice, and serve. Some dilution is beneficial here so if you’re using a large ice block consider adding a few smaller cubes as well. We didn’t want to call for specific brands in the Thrillist post, but in my own testing I used Damrak for the gin, Mandarine Napoleon for the orange liqueur, and Full Sail IPA for the beer. I like this combination but feel free to make substitutions.
First Mad Dog cocktails, now umbrella drinks? It’s a good thing Metrovino’s kitchen is here to keep things classy. (Let’s not even talk about the bone luge… yet). This drink came about from wondering what would happen if you made a grain-based version of a Mai Tai, which traditionally combines two kinds of rum with lime, orgeat, orange curacao, and sugar. In place of rum this uses equal parts rye whiskey and Bols Genever, a very malty spirit distilled from rye, wheat, and corn and flavored with botanicals.
1 oz rye
1 oz Bols Genever
1 oz lime juice
3/4 oz orgeat
1/2 oz orange liqueur
Shake and strain over ice, garnishing with a cherry, mint, and a cocktail parasol. Yes, you must include the parasol. You wouldn’t want the cherry to get a sunburn.
At the bar we’re serving this with Jim Beam for the rye, B. G. Reynold’s for the orgeat, and Combier for the orange liqueur. An alternate name for this drink would be the Product Placement cocktail. (Hi Blair and Tommy!)
The most recent liquor sample to arrive at my door wasn’t one for which I had high expectations. The package contained two 750 ml bottles of Hiram Walker Triple Sec and, for comparison, one tiny bottle of Cointreau. To be honest, I was more excited about the Cointreau than the triple sec. Hiram Walker expected this and forthrightly acknowledged that Cointreau is an excellent product. Yet they also suggested that if recipients experimented with both orange liqueurs we’d be impressed by how well the triple sec stands up, especially at its much lower price point. In my case they were right.
Tasted neat, the Hiram Walker is noticeably sweeter; its oranginess is much more straightforward than the bitter orange peel flavor of Cointreau. At 60 proof it’s also smoother, whereas the 80 proof Cointreau has some heat to it. Unless you happen to drink a lot of straight orange liqueur, this probably isn’t all that interesting. What matters is how well it mixes in a cocktail. To test that I made samples of the three drinks for which I most frequently turn to Cointreau: the Pegu, the Margarita, and the Horatio (a concoction of Krogstad aquavit, Cointreau, Fernet-Branca, and orange bitters currently on my menu at Carlyle).
In two of the three the Hiram Walker compared surprisingly well. The drinks were a little bit sweeter, but this can be a good thing. Fernet-Branca provides bitterness in the Horatio so the cocktail isn’t lacking in complexity when made with the triple sec. It makes a respectable Margarita too. Only in the Pegu did I feel it made a really poor substitute. In that drink Cointreau, gin, and lime combine to make a superbly crisp cocktail and it tastes much less lively when the sweeter triple sec is used instead.
Hiram-Walker’s biggest advantage is price. A bottle of Cointreau costs about $40 a bottle, give or take a few bucks. Hiram-Walker costs less than a third of that. Most cocktails call for less than an ounce of orange liqueur so the cost of a bottle is spread out over many drinks, which makes price less of an issue than it would be in a base spirit. Even so, that’s a sizable difference — enough of a difference that I’m using it fairly often at home and questioning whether Cointreau really needs to be so expensive. I am pleased with it and in the right cocktails I think it can work very well.
(If you do buy it, make sure you get the 60 proof bottling. There are also 30 and 48 proof versions. I haven’t tried the 48, but the 30 is excessively sweet.)