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.