Monday, April 9, 2007

Answers to "Name That Vodka," and two new cocktails

Last week, we issued a challenge to our readers to identify seven of our vodka infusions by color. Of course, it was not a fair challenge by any means, since most of the vodkae in question are nearly colorless. Hats off to Gaby and Scott for bravely making the attempt anyway (they each correctly identified two of the infusions). Here's the photo again:

The infusions featured are thus:

A. Vanilla
B. Apple
C. Pineapple
D. Spearmint
E. Coconut
F. Garlic
G. Jalapeño

We've also got a couple new cocktails featuring several of our infusions. The first is a little concoction we like to call...

The Ferengi Ensign

In a rocks glass, pour:
1 oz. Mad Scientician™ cinnamon vodka
1 oz. Mad Scientician™ chocolate vodka
1 oz. Mad Scientician™ coconut vodka
3 oz. Irish Cream
Dash of nutmeg (if desired)

We made this drink soon after infusing our second batch of cinnamon vodka. This batch came out a little spicier than the first, possibly because we didn't add any sugar to the second. As a result, the cinnamon taste is fairly strong in this drink, but not prohibitively so.

The taste of the drink changes with each sip. It started out overwhelmingly cinnamon, but that subsided after a couple of sips. Chocolate pops up in varying intensities and intervals, then Irish Cream. Eventually I realized what it needed to tie everything together, and sprinkled a little nutmeg over the top. That sealed the deal. It tastes like all that's good about egg nog, without the slimyness.

"The Irish Cream is almost an afterthought," Wayland said. "A whisper of chocolate shifts around, sometimes on the back end, sometimes the front."

Brendan's score: 3 flasks out of 5
Wayland's score: 3 flasks out of 5
Overall score:

Mexican Hot Chocolate

With ice, shake:
1 part Mad Scientician™ jalapeño vodka
1 part Crème de Cacao
1 part Irish Cream

Unfortunately, we cannot use our chocolate vodka for this, or any other drink that needs to be shaken. The chocolate particles seem to stick to the ice when we do this, extracting the flavor. Thus, any martini-style drinks involving chocolate flavor will likely contain crème de cacao, though at some point we will experiment with stirring, rather than shaking (regardless of our fanboy resistance to the idea).

The jalapeño in this drink provides a slight burn, which is mostly neutralized by the cream. Delicious.

Brendan's score: 3.5 flasks out of 5
Wayland's score: 3.5 flasks out of 5
Overall score:

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