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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Sept. 30, 2021)
Balancing the flavors A foundation to create your own cocktail recipe BY EMILY O’CONNOR Creating a new recipe may feel like a daunting task, but it just requires imagination and willingness to fail in order to get a cock- tail just right. Balancing the fl avors of diff erent ingredi- ents and how they engage with one another is the key. In craft cocktails, as with plots in litera- ture, there are only a few truly original cock- tail styles: an old fashioned, daiquiri, sidecar, martini, highball and a fl ip. All subsequent recipes are twists on those six originals. Building a foundation There are three main components to a cocktail recipe: core, balance and seasoning. To start, I consider my base spirit, the core of the cocktail. If the recipe were a house, the base spirit is your foundation. I used the same concept to develop my recipe for The Equator, a new cocktail on the menu at the Knot Bar in the Bowline Hotel. First, I chose the Scandinavian liquor, aqua- vit. Because aquavit is very savory and has some bite, it mirrors the rye whiskey in a classic sazerac perfectly. To bring the balancing warmth cognac would off er, I used reposado tequila and a bar spoonful of agave syrup. Finally to incorpo- rate the spice, I added orange and Peychaud’s bitters. A balancing act Considering the garnish is crucial. In this case, rather than a spritz of absinthe on the inside of the glass like a sazerac, I twist a long grapefruit peel and place it on a skewer on the rim, allowing the expressed oils to act O’Connor’s ‘Pearway to Heaven’ combines pear brandy liqueur and an aged rum. as the aromatic component absinthe would off er. As important as the ingredients are, considering how the cocktail is prepared is key. Because the sazerac style is spirit-for- ward with no juice, it is best stirred rather than shaken to chill the cocktail without it becoming diluted. Though starting with the base spirit may seem to make the most sense, I have also been inspired by a particular liqueur or amaro. I liken it to building an outfi t around an accessory you love. When I developed my pear sidecar—I like to call it the “Pearway to Heaven” — I found a pear brandy liqueur that I loved. First, I tried the recipe with whiskey, but it was too aggressive alongside the delicate pear fl avor, so I went with an aged rum that carries notes of the whiskey spice I was looking for, but is softer, rounded with vanilla and caramel. I balanced these spirits with a touch of NEW GO KART TRACK NOW OPEN! GO KARTS MINI GOLF GYROXTREME ROCK WALL KIDDIE RIDES AND MORE! SEASIDE, OREGON HWY 101 (1/4 mi South of Seaside) • 2735 S. Roosevelt • 503-738-2076 OPEN DAILY 11 A M T O 6 P M 10 // COASTWEEKEND.COM Photos by Nikki Davidson Emily O’Connor demonstrates how several individual elements combine to create the perfect cocktail. O’Connor’s ‘Rhue the Day’ is a rhubarb elderfl ower daiquiri. O’Connor combines several foundational elements to create the perfect cocktail. cognac and some lemon juice for acid. It took me multiple tries to fi nd just the right ratios for each of the ingredients to work together, but the result is a cocktail with a fl avor that has an arch and will take you right to heaven with each sip. better than I imagined. The aged rum is fl o- ral and spicy, balancing the light sweetness of the vermouth then fi nished with the sub- tle cocoa nib in the Campari; every sip tastes like a tropical vacation. The most important thing when creating a new recipe is to have fun with it. Allow the space in the home bar to play with fl avors that may be surprising in order to achieve the perfect balance and texture. It is abso- lutely alright to take notes from other creators in the bar as well because essentially every- thing is a new twist on an original idea, so do not worry that it has already been done — that may be true, but who cares? The unique touch of creativity and imagination brought to your home bar will make your craft cock- tails like no others. As always, please drink responsibly and never waste a drop! Cheers! Emily O’Connor is the bar manager at the Bowline Hotel. Experiment with infusions Another way to play with creating new cocktails is with infusions. For instance, I have been particularly interested in ama- ros and though Campari is not my personal favorite, it is easily incorporated into many cocktails, so I decided to try infusing it with fresh cocoa nibs. I started with a small batch, playing with the ratios and tasting it every hour or so until the cocoa nib gave it the perfect smoothness and subtle chocolatey fi nish. I originally had planned to make a negroni or boulevardier with it, but then I thought of the same aged rum that I used in my sidecar and it is even