Friday, March 1, 2013

MxMo LXXI Announcement: From Crass to Craft



Over the the last 7 years Mixology Monday has seen some amazing themes and cocktails come from the minds of great mixologists and enthusiasts, which has become a true testament to the cocktail revival.  But, with all the knowledge, skill and retraction back to the basics and the essence of the cocktail, I feel we have allowed ourselves to perhaps become too judgmental, and dare I say, arrogant, my self included.  Since I run the beverage program at a popular seafood restaurant in Seattle, I have requests for cocktails all across the board.  Americanos, Appletinis, Cosmopolitans, Pisco Sours; I make them all.  With these thoughts in mind here is this months theme:

"The evolution of the cocktail has been a wondrous, and sometimes, frightful journey.  From its humble beginning, to the "Dark Ages" of most of the later 20th century, to the now herald "Platinum
Age" of the cocktail,  master mixologists and enthusiasts alike have elevated its grandeur using the best skills, freshest ingredients and craft spirits & liqueurs available.  But with all this focus on "craft" ingredients and classic tools & form, it seems we have become somewhat pretentious.  The focus on bitter Italian amari, revived and lost ingredients such as Batavia Arrack or Creme de Violette, the snickering at a guest ordering a Cosmopolitan or a Midori Sour; has propelled us into the dark realm of snobbery. Many scratch bars and Speakeasies have gone as far as to remove all vodka and most flavored liqueurs from their shelves.  Some even go as far as to post "rules" that may alienate most potential imbibers.  Remember, the bar was created with pleasing one particular group in mind: the guest.  As such, this month's MxMo LXXI theme, From Crass to Craft,  will focus on concocting a craft cocktail worthy of not only MxMo but any trendy bar, using dubious and otherwise shunned ingredients to sprout forth a craft cocktail that no one could deny is anything less.  There are a plethora of spirits, liqueurs and non-alcoholic libations that are just waiting for someone to showcase that they too are worthy of being featured on our home and bar shelves.  So grab that bottle of flavored vodka, Jagermeister, cranberry juice, soda, neon colored liqueur, sour mix or anything else deemed unworthy of a craft cocktail, and get mixin'!
 
Now that the formalities are finished, here's how to participate:

  • Create or find a drink that uses one or more ingredients that are not considered "craft", but are used in a "craft" cocktail.  Sweet & sour, coffee, cranberry juice, most flavored vodkas, Midori, X-Rated, Alize, almost anything starting with creme, etc., are all game.  If you don't know, just ask.  Also, if you want to take it a step further and reinvent a crass cocktail like the Appletini or Cosmo, please feel free (though keep in mind that a similar theme was on a previous MxMo LXIII: Retro Redemption, put on by Jacob Grier)
  • Make a drink with a photo and list the recipe with your thoughts on the drink and theme. Post it up on your blog or on egullet’s Spirit’s and Cocktails Forum if you don’t have one.
  • Add the MxMo logo into your post. Include a link to Mixology Monday, Shake,Strain & Sip, and be sure to mention us both.
  • Finally, comment on this post with a link to your entry (preferred), or email me sjdiaz21@gmail.com. Do all this before Midnight on March 18th. I will post the round up in the afternoon on the 19th.
Remember everyone, have fun and I look forward to all the great submissions to come.  And finally, keeping it craft doesn't mean we have to be pretentious about it.  Cheers!

59 comments:

  1. Wait coffee? Like the delicious drink not as in Kahlua? That's not a craft ingredient? This cannot stand. I love coffee in cocktails.

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    1. I know, right!? Perfect time to prove to everyone else it deserves more respect than most give it, JFL.

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    2. And here is our entry sir! Thank you very much for hosting. Great theme!


      http://ratedrcocktails.com/2013/03/18/mxmo-from-crass-to-craft-coffee-and-the-daiquiri/

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  2. Great. Now I have full permission to go buy a bottle of Midori! And not feel bad about the Goldschläger on my shelf. This is going to be a fun post...

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    1. Just think of this as guilty pleasure group therapy for mixology. Hi, I'm Scott and I like Midori. See, I feel better already.

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  3. Replies
    1. Glad to have you join Kevin, and I like the idea of strawberry preserves and orange flower water. Funny, I literally was looking at amazon and read throuh your book preview jsut the other day. Will have to pick up a copy as I love the science behind crafting and how we percieve a cocktail with our senses. Cheers!

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    2. Thanks Scott, hope you enjoy the book and let me know if you have any questions/ideas

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  4. Our submission for this month. The Black Lei http://wp.me/p2Kswh-9n

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    1. Thanks for the submission, I love how you've taken the road of a homemade syrup/sauce in place of schnaaps. Unfortunately I don't have Imbue Petal & Thorn but I do have a homemade rose vermouth that I will try it with.

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    2. Thanks for hosting! Bitter and herbal is what you're going for as a substitute. So your rose vermouth sounds perfect if it's got a bitter component. Otherwise add some bitters. :)

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  5. Scott, we were too slow to get a posting up today, but we'll likely participate in this MxMo with a Key Lime Pie Martini circa 2001 which uses "crass" ingredients. We are trying to come up with a "craft" version, but haven't quite succeeded yet. Stay tuned ...

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    1. No problem, we still have a week to go for final submissions. This isn't an easy assignment as it takes us out of our normal assumption of what makes a cocktail "craft". Making a craft Key Lime Pie Martini is about as difficult as you can get, perhaps crafted home infusions and a flip style cocktail may give some inspirations. Good luck and cheers!

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    2. Thanks Scott. That was the direction we are headed. We agree that it's a tough one (we even had a bartender friend try it as well). But we thought of this as a good "crass" cocktail to do something with. We may fail, which would result in no post, but at least we are having fun trying ...

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    3. Scott, Thanks again for hosting this MxMo. Here's the link to our post:

      http://BarFlySF.com/2013/03/18/mixology-monday-lxxi-key-lime-pie-martinis-from-crass-to-craft/

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    4. Thanks guys, I'm about to post the roundup but I can't download a pic of your updated Key Lime...

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    5. Scott, Yes Lytro embeds are a little tricky. I sent the picture to your email. Let me know if you need anythign else. Thanks again!

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  6. I did it, Scott. Though a part of me died in the process.
    http://www.deathtosourmix.com/mxmo-from-crass-to-class/
    Enjoy.

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    Replies
    1. Raul, I know what you mean especially since your blog (which I now know of and is fantastic) is the anti-thesis of this theme. But you hit the theme right on point, great submission.

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  7. Hello! I just discovered MxMo and I'd like to participate! I was thinking of making a gin-based cocktail that includes a healthy amount of Izze Sparkling Juice. My question is this: while juices and sodas are often used in "crass" cocktails, Izze is an all-natural, gourmet version of sparkling juice. Does it qualify?

    Thanks,

    Dale

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    Replies
    1. Absolutely, finding craft alternatives to crass ingredients is part of the challenge. Soda usually is a crass ingredient so an homemade or all natural version fits the theme.

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    2. Thanks! I just hope I'll be able to get it in in time.

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  8. Hi Scott,

    I sort of hate to encourage this sort of thing, and I might have to ban myself for this, but here you go: http://www.kindredcocktails.com/cocktail/painmaker

    Cheers, Dan

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    Replies
    1. Thanks for posting, Dan...I know opening that bottle of coconut rum was probably one of the hardest things to do :) Cheers!

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  9. Evening Scott, Cheers for hosting and a real great topic.

    Here's my drink http://cocktailsincardiff.tumblr.com/post/45230816933/the-journeymen

    Mark
    Cardiff Cocktails

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  10. Hey, Scott! Stoked about this month's theme. Hope you're still enjoying the book. Anyhoo, here's my entry:

    http://www.901cocktails.com/blog/archives/171

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    1. Thanks Stew, I definitely am. The book is a great example of tastey drinks no matter what the ingredient, perfect for the theme! Cheers!

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  11. Great theme this month as well, here's my entry
    http://theshorterstraw.wordpress.com/2013/03/13/redemption-cup-for-mxmo-lxxi/
    thanx for hosting

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    Replies
    1. Love the flavored ice Rafaelle. Cheers!

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  12. Thanks for hosting this month, Scott!

    http://concoctails.com/2013/03/13/tapu/

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  13. Thanks for hosting. Fun theme by the way. I take my shot at elevating Whipped Cream Vodka:

    "The Halja Cocktail"
    http://theginisin.com/cocktail-craft/mxmo-lxxi-the-halja-cocktail/

    -Aaron Knoll
    (the Gin is In)

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    Replies
    1. ....Whipped cream vodka?! Ha, I think I know someone with that, cause I've got to try this one! Cheers.

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  14. Here is my entry:

    "The Little Elizabeth Cocktail"

    http://cocktailsgunsconfederates.com/mxmo-lxxi-little-elizabeth-cocktail-recipe/

    -Dale

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  15. Hi Scott,

    You had us digging in the back if the liquor cabinet for stuff we wanted to forget, but all in good fun. We went with a classic, the 20th Century. Thanks for hosting.

    http://putneyfarm.com/2013/03/15/mixology-monday-lxxi-cocktail-the-20th-century/

    Stewart & Carolyn

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    Replies
    1. A pleasure as always Stew & Carolyn, great way to show off a true craft classic!

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  16. Fun one, Scott! Thanks for hosting this month.
    http://www.thechocolateofmeats.com/2013/03/mixology-monday-road-to-mandalay.html

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    1. Love the variation on the Pegu, Nathan. And gorgeous looking cocktail. Cheers!

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  17. Nice one. I did one at the last minute:

    http://theboolion.wordpress.com/2013/03/17/mxmo-the-harvey-cherrybanger/

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  18. Almost did a rookie mistake and forgot to post my MxMo entry here yesterday. Oops!

    http://cocktailvirgin.blogspot.com/2013/03/adlon-cocktail.html

    Cheers!

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    Replies
    1. Thanks as always Fred! Time to break out the mini Jager bottles!

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  19. I've discovered the unreal: it's possible to use Buttershots in a serious cocktail.

    More here: http://feu-de-vie.blogspot.com/2013/03/mixology-monday-march-2013-from-crass.html

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  20. Ack! I hope I'm not too late... I think it's still before midnight somewhere in the USA... Here's my first-ever MxMo contribution....
    http://anothercocktailblog.tumblr.com/post/45659954813

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  21. Thanks for a great theme Scott! Here is Danish highball made the hard way:

    http://ginhound.blogspot.dk/2013/03/old-garden-mixology-monday.html

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    Replies
    1. Thanks Andrea but I didn't see a pic for your drink. I'm going to be posting the roundup in a few so if you got one let me know, thanks.

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  22. Hey Scott...fantastic theme this month, I managed to follow thru this month, here's my contribution and thanks much - http://theventuremixologist.blogspot.com/2013/03/yarrghh.html

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  23. Thanks for hosting, Scott. I went with the Amaretto Sour, building on Jeffrey Morgenthaler's improved version.

    http://cocktailchem.blogspot.com/2013/03/mixology-monday-lxxi-from-crass-to-craft.html

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  24. My first Mixology Monday entry! Woohoo! Strawberry vodka and beets!

    http://neighborhoodkitchensf.com/

    Have a lovely Monday! Cheers!

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  25. Thanks for hosting. My lazy drink. http://thepocketsquare.ca/2013/03/18/jageroni/

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  26. Done. This one was kinda hard! And now I have half a bottle of Midori hanging around. :)

    http://stirandstrain.com/2013/03/18/mixology-monday-old-toms-mistake/

    Thanks for hosting this month Scott!

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  27. Here is my entry. Hope I am not too late
    http://wp.me/p22sZg-s6

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  28. Hey Scott, here's my last minute entry. And thanks for hosting!

    http://thespiritofimbibing.blogspot.ca/2013/03/mixology-monday-from-crass-to-craft.html

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  29. Wow, there are a million entries for this one. Anyway, here it is: http://measureandstir.com/2013/03/18/mxmo-lxxi-from-crass-to-craft/ Thanks!

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  30. Fred Yarm goofed and posted his submission here:
    http://chowhound.chow.com/topics/894753#7964353

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    Replies
    1. Ha! Sorry Dan, you should tell Fred I think Applebee's beat him to it...Sad

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