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SPRING & SUMMER COCKTAILS: THE ORIGINAL "STRAWBERRY RUM-MOSA"

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This is the "Strawberry Rum-Mosa", the latest cocktail in our newest series called: Spring & Summer Cocktails. Spring & summer cocktails are best enjoyed in the spring & summer seasons, because the fresh fruit ingredients are in their prime. These are also recipes, typically made using The BarBack Tool in many ways.

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The Original's "Strawberry Rum-Mosa"
 uses a delicate combination of ingredients such as: home made strawberry jam, lemon juice, honey lavender simple syrup, and prosecco

In this weeks blog, we will be sharing THREE of our secret recipes: The Strawberry Rum-Mosa, home made strawberry jam, and honey lavender simple syrup. (recipes featured at the bottom of page)

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First, as we like to do here at The BarBack Tool Company, let's look a bit in to the history of this cocktail's inspiration: The classic "Mimosa" !

As with many cocktails, there are numerous legends swirling about the true origins of the "Mimosa".
Today we know the "Mimosa" as the famed Sunday Brunch drink of choice (second only to the Bloody Mary). The seemingly undisputed recipe is equal parts champagne (or sparkling wine) and orange juice.

A drink called "Buck’s Fizz" was invented in 1921 at the Buck’s Club in London. This drink is also made with champagne and orange juice, but with a larger quantity of the sparkling champagne. It is believed that four years later, in 1925, a bartender at the Ritz Hotel in Paris named Frank Meier invented the mimosa, which used the now standard equal parts of wine and juice.

There is also one story that says director Alfred Hitchcock invented the mimosa in San Francisco in the 1940’s. According to The Oxford Companion to American Food and Drink, the mimosa is merely a variation of the Buck’s Fizz, but it does suggest that perhaps Hitchcock was the one to popularize it as a brunch drink in this country.

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The true story of the mimosa is probably lost to history. Nonetheless it's very existence continued to gave way to newer, creative mixtures of sparkling wines and juices such as the "Bellini" created in the late 1930's in Italy and uses a peach puree in place of orange juice.

The Original's "Strawberry Rum-Mosa" is very similar to another not-so-well known cocktail from the mid 1900's called the "Rossini", which replaces orange juice with strawberry puree.

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THE ORIGINAL "STRAWBERRY RUM-MOSA"

YOU WILL NEED:

-A BARBACK TOOL

-ONE PINT MIXING GLASS

-ONE LARGE SHAKER TIN

-A HAWTHORNE DRINK STRAINER

-ONE FLUTE OR CHAMPAGNE GLASS

-STRAWBERRY JAM INFUSED AFROHEAD RUM (SEE SECRET RECIPE BELOW)

-SPARKLING WINE SUCH AS CHAMPAGNE BRUT OR A DRY PROSECCO

-FRESH STRAWBERRIES AND LEMONS

-HONEY LAVENDER SIMPLE SYRUP (SEE SECRET RECIPE BELOW)

-ICE

*This cocktail is shaken, strained and gently blended with sparkling wine in a chilled flute glass.

  1. BLEND/PUREE 15-20 FRESH STRAWBERRIES AND STORE IN AIRTIGHT CONTAINER. (BE SURE TO SAVE SOME WHOLE STRAWBERRIES FOR THE GARNISHES)
  2. CHILL THE FLUTE GLASS.
  3. NEXT, INTO THE PINT GLASS, ADD 1 OUNCE OF STRAWBERRY PUREE AND 3-4 BARSPOONS OF STRAWBERRY-RUM-JAM (SEE RECIPE BELOW) AND ICE.
  4. CAP SHAKER GLASS WITH SHAKER TIN AND SHAKE VIGOROUSLY FOR 10-15 SECONDS.
  5. NEXT, USING A HAWTHORNE STRAINER, SLOWLY STRAIN THE CONTENTS OF THE PINT GLASS INTO THE CHILLED FLUTE GLASS WHILE SIMULTANEOUSLY, AND GINGERLY, POURING THE PROSECCO. 
  6. THE FINISHED POUR SHOULD BE ONE STRAW WIDTH FROM THE RIM AFTER PROSECCO BUBBLES SETTLE.

    GARNISHES:
  7. USING THE BARBACK TOOL, PEEL A FRESH RIBBON OF LEMON SKIN RIGHT OVER THE COCKTAIL SO THE CITRUS MIST SPRAYS THE OILS ONTO THE SURFACE OF THE COCKTAIL AND RIM OF THE GLASS. THEN TWIST THE FRESH PEELED SKIN OVER TOP TO FURTHER EXPRESS THE CITRUS OILS INTO THE COCKTAIL AND RIM OF GLASS.
  8. PLACE THE TWIST DECORATIVELY ON THE RIM OF THE COLLINS GLASS. 
  9. USE THE BARBACK GARNISH KNIFE TO CUT A SMALL SLIT ALONG THE BOTTOM OF A FRESH STRAWBERRY AND PLACE IT ON THE RIM OF THE GLASS. USE AN EDIBLE FLOWER GARNISH AS WELL, IF DESIRED.
  10. ENJOY!

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THE ORIGINAL’S STRAWBERRY-RUM-JAM RECIPE

  • 1 jar of organic strawberry jam
  • 6 ounces of dark rum, we like to use Afrohead premium aged dark rum

Instructions

1) Add entire jar of strawberry jam and 6 ounces of rum to a deep sauce pan and bring to a boil. This will serve to begin blending the two ingredients. 

2) Next pour mixture into a large glass mason jar and allow to cool in the refrigerator for up to one week.

3) Once ready to serve, gently roll and blend the mixture in the mason jar. Serving size should be 3-4 bar spoons per drink. 

Store in an airtight container in the refrigerator for up to two weeks.

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THE ORIGINAL’S HONEY LAVENDER SYRUP RECIPE

  • 3 cups dried lavender buds
  • 1 cup granulated sugar
  • 1/2 cup clover honey
  • 1 cup water

Instructions

1) Add lavender, sugar, and water to a medium sauce pan over medium heat. Bring to a boil, stirring occasionally, and boil for about 2 minutes. Remove from heat and allow to cool slightly before use.

2) Pour through cheesecloth or a fine mesh strainer and discard remaining soaked lavender buds.

3) Immediately add the honey and stir or shake vigorously while the mixture is still hot.

4) You can then pour the syrup into a plastic squeeze bottle or a glass bottle with a pour spout.

Store in an airtight container in the refrigerator for up to two weeks.

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Did you know?

Stay tuned to OriginalBarBack.com for new recipes, stories, legends, history, "bar-lore" and more in our weekly blogs.

Check out our Instagram channel and YouTube channel for weekly posts and our images of craft cocktails, beers, wines and spirits.

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OriginalBarBack LLC, Copyright, All Rights Reserved 2017

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