MxMo LXI: Local Color – Russian Apple Sour

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Mixology Monday monthly online cocktail party is going on and it’s great!

The current event starts on Sunday thanks to Lindsay who hosts it at her Alcohol Alchemy blog.

This time MixMo is about local spirits and Lindsay wants to know what local craft spirits we have here and why we love it:

…pull out your favourite «local» craft spirit (for those of you not in US, what hidden gem from your neck of the woods do you want to give some cocktail press?)…

Well, in the Russian woods we have the only spirit and you are all know it as vodka. Actually samogon (and not vodka) is Russian craft spirit (follow the link and look for «Russia» section). Unfortunately home distilling as well as hand-craft distilleries were illegal in Russia for a long time so now we have only vodka industry alive and growing. I’m aware that cocktail enthusiasts do not love vodka so I opt for vodka infusion.

Various hand-crafted and commercial vodka and samogon infusions are widely spread in Russia.

Making infusions in autumn, I’m used to taking Antonovka apples that are in season in late September. Antonovka apple tree is an ancient cultivar that came from Central Russia and probably it appeared as a crossbreed of unknown apple cultivar and wild apple tree. Antonovka apples are very sour at first and bring wonderful and strong nose so it’s used in homemade preserves and traditional culinary. Later the stored apples become a bit sweeter and suitable for eating – usually in December and later.

I’m sure that typical Russian apple flavour will underline local peculiarities of my Antonovka vodka infusion.

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MxMo LVI: Your Best – A Herbalist’s Coffee

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This post is for the next Mixology Monday round – MxMo LVI: Your Best.

This time Chris from Spirited Remix hosts the party and expects original drinks created by participants.

I love the idea because creating new drink is my hobby so I have a nice cocktail to contribute.

That’s based on the combination of coffee and Fernet Branca (and also Fernet Branca and cherry brandy). It’s a bit unusual but I believe this cocktail would win over many coffee lovers. By the way, it’s called «A Herbalist’s Coffee».

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Albannach Renaissance

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This is another cocktail based on Scotch single malt whisky. Scotch blended whisky isn’t classic cocktail component because of many reasons. Single malt whisky has much more reasons not to be widely used in cocktails. It remains as exotic tool for innovative bartenders and mixologists, something like bitters. I’ve learnt about  Albannach Renaissance at Gin, Not Vodka. The cocktail based on combination of peaty Scotch whisky and Italian aperitif Aperol. As I understand, the  title for the cocktail has been taken from the name of the restaurant where the author Vytautas Jurkus works. At first I was in a hurry and flippantly substituted Campari for Aperol and Bowmore Legend for Ardbeg Renaissance. I don’t think that my first Albannach Renaissance cocktail was good. But it was the thing which I remembered as something special and exotic.

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