When work gets slow, I get to experimenting. Walking through the liquor room last week at the job site I discovered a vast quantity of unused Absolut Mango. Not liking to see good liquor sit lonely, I decided it needed to make it’s way into the main bar and bask in the glory of a proper cocktail. All was well until I remembered I actually don’t like the flavor of mango’s AT ALL.
If you’ve ever been to my apartment, you’d get it. This is my life. My kitchen is starting to look like a disheveled laboratory (pronounced La-bore-a-tory, a la “Dexter’s Laboratory“). Mind you, it’s an organized mess, but none the less, an array of different sized mason jars containing semi-solid substances stewing in random liquids has slowly been acquiring the prime visual real estate zones of my kitchen counters. Scattered among this liquid skyline are tools of the trade: knives, cutting boards, coffee filters, blades, wine keys, left over ginger root, shakers, jiggers, an off brand Brita filter, misters, an atomizer, bar mats, bar towels complete with logos, and a Twix bar. Hidden from view nearby, a true liquor cabinet: in the sense that it is a cabinet that has been repurposed for the sole intention of keeping my vast quantity and variety of spirits out of view. A few steps away, is my Ikea inspired home bar that plays home to some of my finished infusions and a few choice spirits. Nestled between the bar and the liquor cabinet is a mini fridge full of innocuous tinctures, Hard Ciders, syrups, sodas, juices and water; The roof of which is now home to my growing bitters collection, spices, and non-perishable additives. I guess you can say I bring work home with me. Continue reading
My first post over on my new blog Infusiasm. So check out the blog, subscribe, follow, or just read below for the post (note: the 1st couple will be fully posted on here then afterwards just snippets…)
“This is my first time at one of these. I’m not exactly sure I have a problem but my friends suggested I come so here I am. Ummmm, I’m a little nervous as you can tell. Deep breath David. OK. Here we go:
Hi, my name is David. And I’m addicted to infusions!” Continue reading
This week at MixCo we want to celebrate a local favorite becoming in sorts, a national past time. Though it may be spelled wrong, it’s the only way we could think of properly announcing “The Rickey” as DC’s official indigenous cocktail. So in that hair raising, spine chilling screech of Cuba Gooding Jr. in Boyz ‘N the Hood, “RICKYYYY!” (YouTube video). With this news, July has also become “Rickey” month in the district.
make one for yourself!
Since mixing up drinks it what we do, we’ve decided to give you an additional Rickey-esque cocktail to try. Instead of your typical Rickey that consist of gin, limejuice, and club soda; consider adding some tamarind soda in lieu of club soda for a more citrus flavored taste. The “Tamarind Rickey” is a popular cocktail we first discovered last year at Tonic Foggy Bottom (website), and what a flavorful twist it is on a sometimes sour national pastime!
For more information on “The Rickey” becoming enshrined into DC history, check out this article from the Washington Post
A Sneaky Concoction of Bourbon, Midori and Peach Schnapps
I come into a bar that I frequent and the bartender slides me a drink. Taste this, he says. It’s neon green… not to promising looking. However, I take a sip and it’s amazing. Sweet, fruity, and smoky at the same time.
What is it, I ask him?
It doesn’t have a name, he replies.
As I’m eating my dinner and sipping on it, I’m trying to decide what to name it. Almost 30minutes go by before I finish it (and I’m not slow drinker, mind you) But one was enough! It’s so smooth and innocent tasting, but give it time and it sneaks up on you, leaving your mind reeling.
So I decide not to order another, and go home and mull over what to call this tricky drink.
Green Fiend.
Why Green Fiend? Well, green for obvious reasons. Fiend is defined as: “a person or thing that causes mischief” Not to mention, it’s quite addictive.
Go to your favorite bar and ask your bartender to make one for you! Tell him or her that you found it on mixedcompanyllc.net drink of the week!
This past weekend, I sent my husband to the liquor store and told him to surprise me. He came back with a bottle of Vanilla Meukow Cognac. Now, I’ve never heard of Meukow ever, but evidently, according to their website, this cognac has been around since the late 1800s. And who would have thought, finding it at a corner store in the hood of DC. And only 20 bucks?? Really, how good can it be? I took a look at the bottle, shaped like a decanter with a panther etched in the side.
I took a sip, neat. And I couldn’t describe it better than how it’s put on their website:
The aromas harmony show the perfect marriage in between the Cognac which is long, , delicate, with narcissus, liquorice, milk chocolate and vanilla which is silky and powerful. This latter gives roundness to the blend and then goes on caramel, almond and cinnamon sensations.
This latter gives roundness to the blend and then goes on caramel, almond and cinnamon sensations.
The mouth is unctuous and reminds dry and candied fruits. The vanilla pod remains a very long time in final.
Its strong, smooth, velvety vanilla with a high sugar content that makes it drinkable neat or on the rocks. I say it’s way underpriced, but while it’s $20, stock up on it and sip some asap!
