As if by kismet, this month’s Mixology Monday falls during Dungeness crab season. So we loaded our mashtun with Court Bouillon and a dozen crabs, partook of a feast, then set about creating a cocktail to luge.
The theme was “Inverted,” so we inverted as many things as possible. A partial list:
– We’ve inverted land and sea, using a crab shell instead of a cow bone.
— The base ingredient is a fortified wine.
— It’s a Flip!
— We created a glucose and fructose aqueous solution via sucrose hydrolysis, more commonly known as invert sugar.
— And of course, it’s a Layback!
Keeping with the spirit of the Bone Luge, this cocktail wasn’t just an isolated event. Rather, it was an integral course of our revelry. The recipe:
1 cooked crab shell with hole cut in end
1 whole egg
2 oz amontillado sherry (Lustau Solera Reserva Los Arcos)
1 oz Amaro CioCiaro
1/2 oz invert sugar (recipe follows)
1/4 oz rich crab stock (recipe follows)
Add all ingredients (except the shell!) to a cocktail shaker and shake with ice. Double strain into a spouted vessel. Layback. Luge.
1 cup sugar
1 cup water
1 oz lemon juice
Simmer for 20 minutes, cool.
1 dozen crab shells
2 gallons water
1 head fennel, roughly chopped
1 head celery with leaves, roughly chopped
4 carrots, roughly chopped
1 cup olive oil
1/4 cup crushed peppercorns
2 tbl coriander seeds
2 tbl sea salt
5 sprigs thyme
5 large bay leafs
1 whole lemon, quartered
Boil all ingredients for 1 hour, strain, and reduce to half a gallon.
First we were mentioned on all the national food blogs like Tasting Table, GrubStreet, and Eater. Then there was mainstream cred by being featured on VH1. Then there was intellectual cred by being mentioned on NPR. Then there was foodie cred by being mentioned by Bourdain. Now we have geek cred by being mentioned on Gizmodo. What a crazy ride.