Posts Tagged ‘gin’

MxMo XLV – Tea: Chrysanthemum Martini

MxMo XLV: Chrysanthymum Martini

I was back at my mum’s house the other day, and for some reason suddenly had a childhood urge/flashback for chrysanthemum tea (my mum is from Singapore). For those who haven’t had it, chrysanthemum tea is a light, floral, dandelion-esque tea with notes of honey and jasmine. You just stick the whole flower heads into boiling water. So when I saw the title of this MxMo, I knew what I was going to use.

Sometimes MxMo is fuelled by an urge to use the intellect, sometimes a drive to dig into the past, and sometimes a need to burn off exccess creative energy. This time though, it was simply a need to have the coldest possible dry martini I could make in the kitchen.

Infusing using chrysanthemum flowers took a couple of goes. The optimum I found was about 10 flowers to 100ml gin for 4 hours. Any more and you start to get bitterness, any less and the chrysanthemum is drowned out by the other botanicals.

So with that out the way, I just went ahead and made a dry martini using Noilly Prat.

Chrysanthemum Martini

  • 60ml Chrysanthemum-infused Plymouth gin
  • Little bit of Noilly Prat
  • Stirred over ice for a long time, strained into a very very cold martini glass
  • Zest a lemon peel and floating chrysanthymum flower garnish
  • Notes

    I really really enjoyed it. The chrysanthymum tastes like a very fine natural add on to the existing floral notes from the gin, and I am pretty sure chrysanthymum would make a fine botanical ingredient to a gin. Goes nicely with Noilly Prat which adds good mid-tones to the drink.

    Incidentally, I am currently involved in making a perfume fragrance (amateurishly) and have been getting to grips with top middle and bottom notes – the molecular mixology enthusiasts will be no doubt familiar with all this – wikipedia:

    • Top notes: The scents that are perceived immediately on application of a perfume. Top notes consist of small, light molecules that evaporate quickly. They form a person’s initial impression of a perfume and thus are very important in the selling of a perfume. Also called the head notes.
    • Middle notes: The scent of a perfume that emerges just prior to when the top notes dissipate. The middle note compounds form the “heart” or main body of a perfume and act to mask the often unpleasant initial impression of base notes, which become more pleasant with time. They are also called the “heart notes”.
    • Base notes: The scent of a perfume that appears close to the departure of the middle notes. The base and middle notes together are the main theme of a perfume. Base notes bring depth and solidity to a perfume. Compounds of this class of scents are typically rich and “deep” and are usually not perceived until 30 minutes after application.
    Then there is also a fragrance wheel, which attempts to categorise scents. I know that wine buffs have a similar tool, perhaps someone should invent one for the spirits category.

    image: wikipedia

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    Abelha Cachaça Cocktails #1: A Caçadora

    Abelha Cachaça Cocktails #1: A Caçadora

    Sloe gin makes me think of the English countryside, posh voices carrying across fresh cold air, and hunting. Hence, “A Caçadora” means “The Huntress” in Portuguese.

    This is a martini with an interesting, almost wine-like nose, then the unmistakable honeyed warmth of Abelha Cachaça Gold on the tongue, and a smooth finish with a hint of the gin herbals. The other flavours reduce the heavy (cloying?) sweetness of the sloes really nicely.

    30ml Abelha Cachaça Gold
    20ml Sloe gin
    50ml Pomegranate juice

    Shake ingredients and strain into a martini glass. Ideal garnish is a blackberry and cherry.