Mixology Monday: Green Eggs and Ham

It’s a Mixology Monday spell! This month’s host is Wordsmithing Pantagruel, providing us with the Eco-theme, “(it’s not easy) Bein’ Green.”

With the warm days of summer now fading off into the distance in our rear view mirrors, let’s pay one last tribute to the greens of summer before the frosts come and our outdoor herb gardens give up the ghost for the winter. For our theme for this month, I have chosen: (it’s not easy) “Bein’ Green.” (Perchance due in no small part to my predilection for Green Chartreuse.) I’m giving you a wide berth on this one, anything using a green ingredient is fair play. There’s not only the aforementioned Chartreuse; how about Absinthe Verte, aka the green fairy. Or Midori, that stuff is pretty damn green. Crème de menthe? Why not? Douglas Fir eau de vie? Bring it! Apple schnapps? Uh…well…it is green. I suppose if you want to try to convince me it makes something good you can have at it. But it doesn’t have to be the liquor. Limes are green. So is green tea. Don’t forget the herb garden: mint, basil, cilantro, you name it – all fair game. There’s also the veritable cornucopia from the farmers market: green apples, grapes, peppers, olives, celery, cucumbers…you get the idea. Like I said, wide berth. Base, mixer, and or garnish; if it’s green it’s good. Surprise me. Use at least one, but the more the merrier.

Green? Hmm… a vision materialized in a bleary-eyed, midweek morning while my dreary mind unshakably yearned for a Bloody María–a Mary with tequila–in the haze of the skill of Nyquil. Apparently that’s a thirst that factors regardless of the grog-inducing actors. I tasted it mentally and I fancied its potential and set off to the mixing table!

But would it could it be something green? In taste, concoction, visioning…? Vegetal and natural, a tomato-based terrifical? Eggs and Bacon, something sweet, herbal leaf and aniseed? Would you could you in a drink? Sam-I-Am, should have to think!

Green Eggs and Ham

  • 1 ½ oz. silver tequila
  • 1 ½ oz. of Bloody Green (mix) of María
  • ¾ oz. fresh juice of lime
  • 1 ½ tsp. (3 dashes) Lemon-Mint of the syrup kind
  • 1 ½ tsp. (3 dashes) Salers Gentiane Aperitif
  • 2 dashes of Angostura bitters, digestif
  • ½ oz. of fresh egg white
  • A slice of bacon to make it right

Combine all ingredients in a tin without ice, and shake vigorously to emulsify the whites. Fill the tin with rocks and shake, hard and long until your arms ‘bout break. Double strain until your chilled coupe is full, adorn it with bacon to fulfill your soul.

Lemon-Mint Rich Syrup

  • 1 cup water
  • 1 1/2 cups of sugar white
  • 4 oz. of mint leaves, packed up ever-so light
  • 1 tbs. lemon zest, grated for a citrusy bite
  • 1/2 oz. neutral grain spirit or high-proof vodka, for added might

Place water and sugar in a sauce pan and turn on a medium flame. Stir the sugar and water occasionally to give the mixture one name. Once the sugar is dissolved, add the mint and zest and turn the heat to low. Let simmer for 5 minutes and turn the heat to zero. Let cool for 20 minutes and strain out the zest/mint; strain into an airtight container and add the flavorless spirit. Shake it up, shake it up, so that all the ingredients mix. Should keep for up to a month if you store it in the fridge.

Warning: this drink may make you sing and rhyme, an earthy flavor with a hint of lime, a bit of spice, a velvet kiss, of subtle chocolate, mint and anise. A fortified, tomatillo front, unfolds to bittersweet on the tongue. And just when you’ll think to ask for more, a slice of bacon to close the door! Not too vegetal and not too cloying; a complex balance for your enjoying.

Here’s what I say of Green Eggs and Ham,

You may like them as a drink,

You may just like Green Eggs and Ham,

You may like them, Sam-you-is. (?)

Kelly the Skellyton loves his bacon… nom nom nom!

8 responses to “Mixology Monday: Green Eggs and Ham

  1. Wow! You wrote and rhymed the whole time in this post. Well done! Also, the cocktail looks amazing with the bacon in it. Question… a friend sent me a picture of a drink menu out in Wisconsin and a pickled egg was one of the garnishes available. Yay or nay on the pickled egg?

    • That depends on two things: (1) do you like pickled egg, and (2) what is it garnishing? As an adept cuisinier, I suggest to you that drinks are capable of complementing food the way any side dish can, and therefore in the right drink, a pickled egg could be a marvelous, albeit strange, garnish. Yay!

  2. Everything is better with bacon but I love the green mix you made. I’ve paired tequila and tomatillo before and I just love um.

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