About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

My Complete Profile

Recent Posts
Oasis Bakery's Sharwarma
Grilled Mussels
Preserving Jars
To A Long Life
Does Fat Mean Flavour?
The Polish in Melbourne
Raspberries and Pears
Chicken Salad with Apple, Celery & Walnuts
The Gift
Walnut, Kohlrabi and Apple Soup

1001 Dinners 1001 Nights
A Few of My Favourite Things
Abstract Gourmet
Apellation Australia
Becks and Posh
BurgerMary ATX
Cook (almost) Anything at least once
Cooking Down Under
Cook sister!
Cooked And Bottled In Brunswick
David Lebovitz
Deep Dish Dreams
Chef Paz
Chubby Hubby
Eating Melbourne
Eating With Jack
essjay eats
Food Lover's Journey
Grab Your Fork
I Am Obsessed With Food
I Eat Therefore I Am
Iron Chef Shellie
Just Desserts
Kalyn's Kitchen
Kitchen Wench
Matt Bites
Melbourne Gastronome
My Kitchen in Half Cups
Nola Cuisine
Not Quite Nigella
Nourish Me
Seriously Good
Souvlaki For The Soul
Stone Soup
Syrup and Tang
Steve Don't Eat It!
That Jess Ho
The Elegant Sufficiency
The Perfect Pantry
The View From My Porch
Thyme for Cooking
Tumeric & Saffron
tummy rumbles
What I Cooked Last Night
where's the beef
Vicious Ange

Food Blog Resources
Food Blog S'cool
I Eat I Drink I Work
Kiplog Food Links

Food for Thought
Autism Victoria
Autism Vox
forget me now
Lotus Martinis
MOM - Not Otherwise Specified
St Kilda Today

Monday, April 14, 2008
Polish Orchard - Mixology Monday
Hey, a cocktail using fruit liqueur as its base, well, I'm all over it, especially given that we make fruit liqueurs, which just happens to be the theme for this month's Mixology Monday, being hosted by Anna from Morsels & Musings.

Now, I'm not going to pretend that cocktails are high on my list of things to drink, having had my first ever Negroni just the other day, but the chance to experiment with a homemade liqueur seemed to good an opportunity to pass up; the experimenting was lots of fun too!

We have a good supply of homemade cherry vodka, which is also available commercially, in Australia it is stocked by Dan Murphy. It's made from fresh sour cherries which gives a deep cherry flavour and because the cherry pits are left in, it picks up some of that slightly astringent kernel flavour.

At first my thoughts turned towards a classic Eastern European combination of cherries and walnuts as found in a wonderful cherry and walnut cake made by my local Russian bakers, but there was a slight problem. The only walnut liqueur available was Nocello, a sweetish Italian liqueur made from both walnuts and hazelnuts.

The difficulty was its strength of flavour - it completely overwhelmed the cherry vodka and after two goes I was unwilling to commit any more attempts at fine tuning, though it was a fine drink in its own right. Pity, because a name suggested itself, Polish Autumn, after the deep burnished brown and the taste of nuts, traditional autumn fare, along with the use of vodka.

Then some inspiration hit, what about using some elderflower syrup?

Elderflower is such a light, delicate flavour, there was no chance it would compete with the cherry flavour - elderflower seems more like a perfume, acting similarly to rose water, though not with the same intensity. One attempt was all it took for a perfect fruit cocktail to be born, not overly sweet or overpowering in flavour, just wonderfully sophisticated.

Polish Orchard

2 shots cherry vodka
2 shots vodka
1/3 shot elderflower syrup

Pour all the ingredients into a cocktail shaker full of ice. Give a few shakes and pour into a cocktail glass, garnish with a morello(sour) cherry on a toothpick.
  posted at 7:48 am

At 8:56 am, Blogger MyKitchenInHalfCups said...

And then you had everybody swooning!
Joy to the experiment!

At 7:16 am, Blogger gigi said...

You do come up with the most interesting ingredients! I've never even heard of Nocello, nor of elderflower syrup. But I sure wouldn't mind being there for the experiments... :)

At 2:28 am, Anonymous przepisy kulinarne said...

Każdy ma takie momenty w życiu, kiedy kieliszek domowej nalewki jest tym, co człowiekowi jest najbardziej potrzebne. Zziębniętego rozgrzewa, malkontenta pocieszy, byle tylko nie przedawkować - pozytywny skutek murowany. Najlepiej smakuje prawdziwa domowa nalewka zrobiona według dobrego przepisu. Trzeba ją wcześniej przygotować, aby mieć gotowe lekarstwo na przeziębienie, czy chandrę.

At 7:42 am, Blogger neil said...

Hi tanna, I was like a mad scientist, mixing this and that!

Hi gigi, you could have been my chief taster...

Hi przepisy kulinarne, jest w zyciu wiele okazji kiedy kieliszek domowej nalewki powoduje, ze czujemy sie lepiej. Ale masz racje -- byle nie za duzo. Cos co zrobione jest z sercem -- serce ogrzewa.


Post a Comment

<< Home


Recipe Categories
Cakes & Desserts

November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006
June 2006
July 2006
August 2006
September 2006
October 2006
November 2006
December 2006
January 2007
February 2007
March 2007
April 2007
May 2007
June 2007
July 2007
August 2007
September 2007
October 2007
November 2007
December 2007
January 2008
February 2008
March 2008
April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
May 2009
June 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010
February 2011
March 2011
April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
July 2012

Prev ~ List ~ Random ~ Join ~ Next
Site Ring from Bravenet

Site Feed

counter easy hit

Blog Design by:

Image created by:
Ximena Maier

Powered by:

Photos, Original Recipes, and Text - (C) Copyright: 2005-2010
At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.

Contact Me
Neil Murray

Follow messytable on Twitter