An Amazing Mead based Shrub Cheater

One of my latest quests is to have amazing bar prep and to do it in a reasonable amount of time. I typically favor cold processes because it is really hard to get time on the stove when the kitchen is working hard. I’m also sick of coming early and leaving late. I meet so many women bar tending that I need a system that allows me to show up late and leave early.

Last August I discovered the great new mead offerings of Sap House Meadery in Ossipee New Hampshire. When I first got a hold of them I was only mixing their stuff with over proof rum in cocktails that look like this:

.75 oz. hopped blue berry maple mead

.75 oz. el dorado 151

.75 oz. lime juice

.5 oz. campari

4 g. non-aromatic white sugar

dash peychaud’s bitters

The mead on its own has a flabbiness (a characteristic inherent to mead) due to a lack of acidity but in a cocktail when you can add acidity in countless ways, my god, the aroma of the mead can be turbo charged beyond belief. So much pent up flavor is dying to be unblocked by a little calculated extra stimulation (g-spot!).

I’ve even started marrying the mead and overproof rum and mellowing them together in champagne bottles that have been de-aerated with the champagne bottle manifold. In equal proportions the alcohol content averages out to 45% and I have the hopes that the higher proof and change in various equilibriums will create conditions for favorable aroma change, namely via esterification of fatty acids [this turned out not to make a marked difference even after significant time elapse].

Recently I was challenged to make a carbonated shrub cocktail. I was also pressed for time so I reviewed my favorite aroma sources and immediately was seduced by the idea of using mead. The Sap House meads are readily available, their fruit sourcing is better than mine, and the product is already clarified. I quickly settled on a shrub base of:

1.5 oz. Sap House Meadery Hopped Blueberry Maple Mead

1 oz. honey vinegar (5% acetic)

10 g.  non-aromatic white sugar

The results are beautiful and a simple system is established where ingredients can be substituted for gentle variations.  The alcohol content averages out to 4% which when diluted more, such as in a lemon-aide recipe, becomes soft drink territory. Remember, for those scaling up and searching for more precision, we can estimate the dissolved volume of the white sugar by considering its density. White sugar is 1.57 times more dense then water so 10 grams displaces 6.37 ml.

I nailed something beautiful on the first try of a drink:

Pantry Cocktail

2.5 oz. Hopped Blueberry Maple Shrub Cheater

.5 oz. Campari

.5 oz. blanco tequila (I used the epic Arette)

Shake and double strain into a champagne 375ml then carbonate to 7 g/L of dissolved gas.

Really Wonderful. There is a unique meeting point of the vinegar acid and the bitterness of the Campari. Campari plus typical acids often construct grapefruit expressions but here, at the meeting of acetic acid and gustatory-bitterness, recollection knows not what to do.  If this cocktail cannot retrieve memories I bet it can cement them. Only drink such a rare experience when you want an evening to be unforgettable.

Other Sap House Mead based cocktails from the archives:

Look to the Sanru

1 oz. cascade mountain gin
1 oz. Sap House Meadery, hopped blueberry maple mead
1 oz. punt y mes
2 dashes peychaud’s bitters

 

Variation on a Brooklyn

1.5 oz. overproof overholt (55%)
1 oz. sap house meadery, hopped blueberry maple mead
.25 oz. cynar
.25 oz. maraschino liqueur

 

Passing the Torch

1 oz. pizoes aguardente de medronhos
1 oz. byrrh
1 oz. Sap House Meadery, hopped blueberry maple mead
float of del maguey mezcal “vida”

This new generation of meads are just so useful as a source of extraordinary aroma. I hope to develop even more techniques for them. For the lazy, or the aroma obsessed, or the meadophiles, this is good stuff.

[added 11/26/13]

chestnut shrub

1.5 oz. Die Hochland Imker chestnut flower & chestnut honey dew Mead

1 oz. honey vinegar (5% acetic)

10 g.  non-aromatic white sugar

first at bat

2.5 oz. chestnut “shrub”

.5 oz. campari

.5 oz. laphroaig 10 year cask strength

1.5 oz. water

carbonated to 7 g/L dissolved CO2

mezcal might be even more appropriate

2.5 oz. chestnut “shrub”

.5 oz. campari

.5 oz. 100 proof old forester

4 dashes peychaud’s bitters

1.5 oz. water

carbonated to 7 g/L dissolved CO2

(only missing the mostarda)

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