Surfas Los Angeles » Andrew the Alchemist http://www.surfaslosangeles.com Keep up to date with the Culver City Location Fri, 03 Feb 2012 23:42:49 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 CREAMED ‘COFFEE’ FLIP (one serving) http://www.surfaslosangeles.com/2009/10/creamed-%e2%80%98coffee%e2%80%99-flip-one-serving http://www.surfaslosangeles.com/2009/10/creamed-%e2%80%98coffee%e2%80%99-flip-one-serving#comments Sun, 11 Oct 2009 22:39:52 +0000 Surfas Events http://www.surfaslosangeles.com/?p=569 From the Demo: The Pleasures of Port
As prepared by Andrew “the Alchemist”

[a.k.a. COFFEE ‘COCKTAIL’1]
Genre: POSSETS | Subgenre: CREAMED FLIPS
Family: FANCY CREAMED FLIPS
Group: FORTIFIEDLY-FANCY CREAMED FLIPS
Subgroup: SPIRIT-BASED FORTIFIEDLY-FANCY CREAMED FLIPS
Preparation-ware: Measuring Spoons, Jiggers, Mixing Glass & Tin, Ice Tong, Grater
Service-ware: 6 fl-oz. Punch Cup
Service-ware preparation: Chill
Garniture: Nutmeg
Method: Shake     Service: Down

In mixing glass:
1 whole  Egg
1 tbsp.    | 15 ml.   Superfine Sugar
1/2 fl-oz.  | 15 ml.   Heavy Cream
Cover with mixing tin, dry shake, remove tin & add:
1 fl-oz.    | 30 ml.   Brandy (desired type)
1 fl-oz.    | 30 ml.   Ruby Porto
10           Half-ounce Cubes of Ice
Cover with mixing tin, shake & strain into service-ware. Garnish & serve.

1. “The name of this drink is a misnomer, as coffee and bitters are not to be found among its ingredients…”
- Bartenders’ Guide by Jerry Thomas – 1887 edition

Purchase items in BOLD in-store at Surfas or online at Culinary District!

]]> http://www.surfaslosangeles.com/2009/10/creamed-%e2%80%98coffee%e2%80%99-flip-one-serving/feed 0 Saint Charles Punch, One and 12 servings http://www.surfaslosangeles.com/2009/10/saint-charles-punch-one-and-12-servings http://www.surfaslosangeles.com/2009/10/saint-charles-punch-one-and-12-servings#comments Sun, 11 Oct 2009 22:37:53 +0000 Surfas Events http://www.surfaslosangeles.com/?p=565 From the Demo: The Pleasures of Port
As prepared by Andrew “the Alchemist”

SAINT CHARLES PUNCH (one serving)
Genre: PUNCHES | Subgenre: TRADITIONAL PUNCHES
Family: FANCY PUNCHES
Group: FORTIFIEDLY-FANCY PUNCHES
Subgroup: SPIRIT-BASED FORTIFIEDLY-FANCY PUNCHES
Preparation-ware: Paring Knife, Muddler, Juice Press, Measuring Spoon: Standard 1 tsp. (5 ml.) size, Jiggers, Mixing Glass & Tin, Ice Tong, Barspoon
Service-ware: 101/2 fl-oz. Collins Glass
Garniture: Lemon Half-wheel
Method: Shake     Service: Down + On-the-rocks

In service-ware:
4   Full-ounce Cubes of Ice
In mixing glass:
3   Cubes of Sugar (rubbed against lemon peel)
1 fl-oz.    | 30 ml.   Lemon Juice (freshly-pressed)
Muddle, stir & add:
1 fl-oz.    | 30 ml.   Brandy (desired type)
1 fl-oz.    | 30 ml.   Ruby Porto
11/2 fl-oz.                | 45 ml.   Strongly-brewed Tea (chilled)
9   Half-ounce Cubes of Ice
Cover with mixing tin, shake & strain into service-ware. Garnish, insert straws & serve.

 

SAINT CHARLES PUNCH (twelve-and-a-half servings)
Genre: PUNCHES | Subgenre: TRADITIONAL PUNCHES
Family: FANCY PUNCHES
Group: FORTIFIEDLY-FANCY PUNCHES
Subgroup: SPIRIT-BASED FORTIFIEDLY-FANCY PUNCHES
Preparation-ware: Paring Knife, Muddler, Juice Press, Mixing Spoon: Standard 1 tsp. (5 ml.) size, Measuring Cups, Ice Tong
Presentation-ware: 2 qt. Pitcher
Service-ware: 6 fl-oz. Punch Cups
Service-ware preparation: Chill (just prior to service)
Garniture: Lemon Half-wheels
Method: Batch      Service: Down
In presentation-ware:
38           Cubes of Sugar (rubbed against lemon peel)
11/2 cups                | 375 ml. Lemon Juice (freshly-pressed)

Muddle, stir & add:
11/2 cups                | 375 ml. Brandy (desired type)
11/2 cups                | 375 ml. Ruby Porto
21/4 cups                | 562.5 ml.  Strongly-brewed Tea (chilled)
Stir & add garniture. Chill 2 hours or more.
Fill with full-ounce cubes of ice. For service, pour into service-ware (with some garniture) & serve.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

]]> http://www.surfaslosangeles.com/2009/10/saint-charles-punch-one-and-12-servings/feed 0 Andrew the Alchemist’s Mulled Wine http://www.surfaslosangeles.com/2009/10/andrew-the-alchemists-mulled-wine http://www.surfaslosangeles.com/2009/10/andrew-the-alchemists-mulled-wine#comments Sat, 10 Oct 2009 00:13:24 +0000 Surfas Events http://www.surfaslosangeles.com/?p=439 From the demo: Mixology- March 7, 2009
Courtesy of Andrew the Alchemist

MULLED WINE
6 servings
In a saucepan, muddle one whole Lemon or Orange Peel paring with 1/2 cup granulated or superfine sugar.

Remove lemon peel paring & add 3 cups/750 ml Red wine.

Place over low heat, stir until sugar dissolves & add:
3 whole Allspice Berries
1 stick Cinnamon (6”)
12 whole Cloves

Simmer & stir for 20 minutes.

Do not let boil. Remove from heat. Ladle into cups and serve.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

]]> http://www.surfaslosangeles.com/2009/10/andrew-the-alchemists-mulled-wine/feed 0 Andrew the Alchemist’s Valentine’s Punch http://www.surfaslosangeles.com/2009/10/andrew-the-alchemists-valentines-punch http://www.surfaslosangeles.com/2009/10/andrew-the-alchemists-valentines-punch#comments Sat, 10 Oct 2009 00:10:07 +0000 Surfas Events http://www.surfaslosangeles.com/?p=435 From the Demo: Valentine Drinks with Andrew the Alchemist, February 14, 2009

For ONE Serving:

Genre: PUNCHES | Subgenre: CHARGED PUNCHES
Family: SODA PUNCHES | Group: CLASSIC SODA PUNCHES

Preparation-ware: Paring Knife, Muddler, Juice Press, Measuring Spoons, Jiggers, Mixing Glass & Tin, Ice Tongs, Barspoon

Service-ware: 101/2 fl-oz. Collins Glass

Garniture: Lemon Half-wheel

Method: Shake

Service: Down + On-the-rocks

In service-ware:
4 Full-ounce Cubes of Ice

In mixing glass:
1 Lemon Twist
1 tbsp.| 15 ml.Superfine Sugar
Muddle & add:
1 fl-oz.| 30 ml. Lemon Juice (freshly-pressed)
Stir, remove lemon twist with barspoon & add:
5 Half-ounce Cubes of Ice
Cover with mixing tin, shake, strain into service-ware & add:
1 fl-oz.| 30 ml.     Cava or Proseco (chilled)
1 fl-oz.| 30 ml.     Ruby Port
11/2 fl-oz. | 45 ml.     Soda Water (chilled)

Garnish, insert straws & serve.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

]]> http://www.surfaslosangeles.com/2009/10/andrew-the-alchemists-valentines-punch/feed 0 WASSAIL: Holiday Punch http://www.surfaslosangeles.com/2009/10/wassail-holiday-punch http://www.surfaslosangeles.com/2009/10/wassail-holiday-punch#comments Fri, 09 Oct 2009 22:44:19 +0000 Surfas Events http://www.surfaslosangeles.com/?p=354 From the demo: WASSAIL, As prepared by Andrew “the Alchemist”

Genre: Mulls              Family: Mulls

Preparation-ware: 9” Roastpan &  2 qt. Saucepan
Presentation-ware: 6 qt. Punch Bowl
Service-ware: 51/2 fl-oz. Footed Bar Glasses  (or 6 fl-oz. Punch Cups)
Service-ware preparation: Warm
Garniture: Nutmeg

Method: Cook                        Service: Down

In roastpan:
6 whole Small Apples (cored)
6 fl-oz. | 180 ml.  Honey (1 fl-oz. into each cored apple)
4 cups  | 1000 ml. Water

Cover with foil & bake at 350° for 30 minutes & reserve.

In saucepan:
all of the Liquid (from the roastpan)
2 whole Allspice Berries
6 sticks Cinnamon
12 whole Cloves
1/2 tsp. | 2.5 ml. Ginger (ground)
2 pinches Nutmeg (ground)
2 fl-oz. | 60 ml.  Honey
6 cups  | 1500 ml. Ale

Place over heat & slowly stir in:
4 whole Eggs (beaten thoroughly)

Simmer & stir for ≈20 minutes. Do not let boil. Remove from heat
Warm serving bowl. Cut reserved apples into quarters & place in bowl.
Strain wassail into warmed bowl.

Ladle into service-ware with piece of apple, garnish & serve.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

]]> http://www.surfaslosangeles.com/2009/10/wassail-holiday-punch/feed 0 Andrew “the Alchemist”’s Zombie http://www.surfaslosangeles.com/2009/10/andrew-%e2%80%9cthe-alchemist%e2%80%9ds-zombie http://www.surfaslosangeles.com/2009/10/andrew-%e2%80%9cthe-alchemist%e2%80%9ds-zombie#comments Fri, 09 Oct 2009 18:24:47 +0000 Surfas Events http://www.surfaslosangeles.com/?p=208 From the demo, Elemental Mixology

TRADER VIC’S 1947 ZOMBIE
Single serving & batch recipes adapted by Andrew “the Alchemist”

ZOMBIE
Genre: Punches
Family: Fancy Free-form Punches
Serveware: 12 fl-oz. Collins Glass
Garniture: Orange Half-wheel
Serveware preparation: none
Method: SHAKE                        Service: ON THE ROCKS
In serveware:
5                              Ice Cubes (≈1 oz. each)
In mixing glass:
1 fl-oz.       | 30 ml.     Lemon Juice
1/2 fl-oz.     | 15 ml.     Grenadine (authentic pomegranate grenadine)
1 bsp.       | 2.5 ml.    Absinthe {or Pastis}
1/2 fl-oz.     | 15 ml.     Demerara Rum (151 proof)
1 fl-oz.       | 30 ml.     Jamaican Rum (dark)
1/2 fl-oz.     | 15 ml.     Puerto Rican Rum
1/2 fl-oz.     | 15 ml.     Curaçao Liqueur
2 fl-oz.       | 60 ml.     Orange Juice
5                              Ice Cubes (≈1 oz. each – cracked in half)
Cover with tin, SHAKE & strain into serveware.
Garnish, insert straws & serve.

 

 ZOMBIE (25 servings)
Genre: Punches
Family: Fancy Free-form Punches
Batchware: 6 qt. Punch Bowl
Serveware: 6 fl-oz. Punch Cup
Garniture: Orange Half-wheel
Serveware preparation: none
Method: BATCH                        Service: DOWN
In batchware:
3 cups       | 75 cl.      Lemon Juice
11/2 cups   | 37.5 cl.    Grenadine (authentic pomegranate grenadine)
2 fl-oz.       | 6 cl.        Absinthe {or Pastis Liqueur}
11/2 cups   | 37.5 cl.    Demerara Rum (151 proof)
3 cups       | 75 cl.      Jamaican Rum (dark)
11/2 cups   | 37.5 cl.    Puerto Rican Rum
11/2 cups   | 37.5 cl.    Curaçao Liqueur
6 cups       | 150 cl.     Orange Juice
Stir, chill 2 hours. Fill with block or large-cube ice & set out.
For service, ladle into serveware, garnish & serve. 

note: bsp. = level barspoon, or half teaspoon

Use only freshly-pressed lemon juice.
Freshly-pressed orange juice is superior, but any good not-from-concentrate orange juice may be used instead.
Authentic grenadine custom-made the traditional way with a little brandy in it is best, otherwise see below.

THE ALCHEMIST RECOMMENDS:
Grenadine:
                                             Sonoma Syrup Company

Absinthe (recommended, but Pastis Liqueur may be used instead):
                Premium:              Kübler [Beverage Warehouse or Beverages & More]
                Luxury:                 Absinthe Edouard [http://www.absintheonline.com/acatalog/Jade.html]

Demerara Rum (overproof – check for correct proof on the label):
                Standard:              Lemon Hart (151-proof) [Beverage Warehouse or Vendome Liquors in Beverly Hills]

Jamaican Rum (dark):
                Standard:              Myer’s [anywhere]

Puerto Rican Rum:
                Well:                     Bacardi Superior, Ronrico Silver or DonQ Cristal (none preferred)
                Standard:              Ron del Barrilito 2-star [Beverage Warehouse or Beverages & More]
                Premium:              Ron del Barrilito 3-star [Beverage Warehouse]

Curaçao Liqueur:
                Well:                     DeKuyper or Hiram Walker [Beverage Warehouse or Beverages & More]
                Standard:              Senior Curaçao of Curaçao [Beverage Warehouse]

Pastis Liqueur (if not using absinthe):
                Standard:              Herbsaint, Pernod or Ricard [Beverage Warehouse or Beverages & More]

]]> http://www.surfaslosangeles.com/2009/10/andrew-%e2%80%9cthe-alchemist%e2%80%9ds-zombie/feed 0 Andrew “the Alchemist”’s Mai Tai http://www.surfaslosangeles.com/2009/10/andrew-%e2%80%9cthe-alchemist%e2%80%9ds-mai-tai http://www.surfaslosangeles.com/2009/10/andrew-%e2%80%9cthe-alchemist%e2%80%9ds-mai-tai#comments Fri, 09 Oct 2009 18:18:34 +0000 Surfas Events http://www.surfaslosangeles.com/?p=201 From the demo, Elemental Mixology

TRADER VIC’S ORIGINAL 1944 MAI TAI
With suggested adaptation by Andrew “the Alchemist”

MAI TAI (Trader Vic’s 1944 original)
Service: 121/2 fl-oz. Double Old-fashioned Glass
Genre: Sours
Family: Daisies
Garniture: Mint Sprig
Serveware preparation: none
Method: SHAKE                        Service: ON THE ROCKS
In serveware:
5                              Ice Cubes (≈1 oz. each)
In mixing glass:
1 whole                     Lime (juice of & hull dropped in)
1/4  fl-oz.    | 7.5 ml.    Rock Candy Syrup
1/2 fl-oz.     | 15 ml.     Garnier Orgeat Syrup
2 fl-oz.       | 60 ml.     Wray & Nephew 17-year Aged Jamaican Rum
1/2 fl-oz.     | 15 ml.     DeKuyper Curaçao Liqueur
5                              Ice Cubes (≈1 oz. each – cracked in half)
Cover with tin, SHAKE, strain into serveware, garnish & serve.

 

 MAI TAI
Service: 121/2 fl-oz. Double Old-fashioned Glass
Genre: Sours
Family: Daisies
Garniture: Mint Sprig
Serveware preparation: none
Method: SHAKE                        Service: ON THE ROCKS
In serveware:
5                              Ice Cubes (≈1 oz. each)
In mixing glass:
1 fl-oz.       | 30 ml.     Lime Juice
1/2 fl-oz.     | 15 ml.     Orgeat Syrup
2 fl-oz.       | 60 ml.     Aged Jamaican Rum
1/2 fl-oz.     | 15 ml.     Curaçao Liqueur
5                              Ice Cubes (≈1 oz. each – cracked in half)
Cover with tin, SHAKE, strain into serveware, garnish & serve.

Use only freshly-pressed lime juice.
If a sweeter Mai Tai is desired, increase the amount of Orgeat Syrup and Curaçao Liqueur equally.

THE ALCHEMIST RECOMMENDS:
Orgeat Syrup:
                                             Monin or Torani

Aged Jamaican Rum (Wray & Nephew 17-year is no longer produced):
                Standard:              Appleton Estate V/X [Beverage Warehouse or Beverages & More]
                Premium:              Appleton Estate Extra [Beverage Warehouse or Beverages & More]

Curaçao Liqueur:
                Well:                     DeKuyper or Hiram Walker [Beverage Warehouse or Beverages & More]
                Standard:              Senior Curaçao of Curaçao [Beverage Warehouse]

Purchase items in BOLD in-store at Surfas or online at Culinary District!

]]> http://www.surfaslosangeles.com/2009/10/andrew-%e2%80%9cthe-alchemist%e2%80%9ds-mai-tai/feed 0 Andrew “the Alchemist”’s Whiskey Sour http://www.surfaslosangeles.com/2009/10/andrew-%e2%80%9cthe-alchemist%e2%80%9ds-whiskey-sour http://www.surfaslosangeles.com/2009/10/andrew-%e2%80%9cthe-alchemist%e2%80%9ds-whiskey-sour#comments Fri, 09 Oct 2009 18:11:54 +0000 Surfas Events http://www.surfaslosangeles.com/?p=197 From the demo, Elemental Mixology

BOURBON (WHISKEY) SOUR
Traditional recipe as made by Andrew “the Alchemist”

BOURBON (WHISKEY) SOUR
Genre: Sours
Family: Plain Sours
Serveware: 41/2 fl-oz. Sour Glass
Garniture: Lemon Half-wheel & Cherry (skewered together)
Serveware preparation: Chill
Method: SHAKE                        Service: UP
In mixing glass:
3/4  fl-oz.    | 22.5 ml.   Lemon Juice
3 bsp.       | 7.5 ml.    Superfine Sugar
11/2 fl-oz.   | 45 ml.     Bourbon Whiskey
3 bsp.       | 7.5 ml.    Egg White (optional, but strongly recommended)
5                              Ice Cubes (≈1 oz. each – cracked in half)
Cover with tin, SHAKE, strain into serveware, garnish & serve.

 

 BOURBON (WHISKEY) SOUR (full-sized)
Genre: Sours
Family: Plain Sours
Serveware: 51/2 fl-oz. Sour Glass
Garniture: Lemon Half-wheel & Cherry (skewered together)
Serveware preparation: Chill
Method: SHAKE                        Service: UP
In mixing glass:
1 fl-oz.       | 30 ml.     Lemon Juice
2 tsp.        | 10 ml.     Superfine Sugar
2 fl-oz.       | 60 ml.     Bourbon Whiskey
2 tsp.        | 10 ml.     Egg White (optional, but strongly recommended)
5                              Ice Cubes (≈1 oz. each – cracked in half)
Cover with tin, SHAKE, strain into serveware, garnish & serve.

note: bsp. = level barspoon, or half teaspoon

Use only freshly-pressed lemon juice.
If a sweeter Bourbon Sour is desired, increase the amount of sugar.

THE ALCHEMIST RECOMMENDS:
Bourbon Whiskey:
                Well:                       Old Forester
                Standard:              Maker’s Mark
                Premium:              Baker’s or Michter’s Small Batch
                Luxury:                   A.H. Hirsch Reserve 16-year

]]> http://www.surfaslosangeles.com/2009/10/andrew-%e2%80%9cthe-alchemist%e2%80%9ds-whiskey-sour/feed 0