Wild & crazy cocktail recipes from The Art of Ixia
Got a copy of the new book The Art of Ixia in the mail the other day. Skimming through the glossy pages, I had to wipe the drool from the corner of my mouth.
The book is brimming with sharp, seductive photos of cocktails and food. There are even recipes.
This is one of those books I'd put on my coffee table and crack open every once in a while when I wanted to feel inspired. I don't think I'd ever make anything out of it, though. Too much work.
It was much more enjoyable when the folks at Ixia made the cocktails for me, before Ixia closed last year.
Sorry, but I don't have a spare kumquat lying around for the X-Tasy (pictured, top) -- or the time or urge to make honeydew melon ball lollipops for the Honeydew Me. Where do you even get a kumquat? ...
The only drink I'd actively pursue is the Cilantro-Lime Mojito, because it doesn't look too tough or expensive to make.
The problem with books like this is, inevitably, I want to try and make one of the wild & crazy drinks. By the time I've rounded up all the ingredients, I've spent $100 on weird liqueurs and garnishes which I never use again. They just sit in my liquor cabinet collecting dust.
Enough of my prattling. If you want to try your hand at some of Ixia's signature drinks, here are a couple recipes:
1 1/2 ounces vodka
2 1/2 ounces X-Rated Liqueur
1 ounce Calpico
Place the three ingredients in an ice-filled cocktail shaker and shake until properly chilled. Strain into a cocktail glass and garnish by slightly slicing into the kumquat and decorate by placing on the rim of the glass. Sante!
Cilantro-Lime Mojito (pictured, middle)
2 1/2 ounces 10 Cane Rum
1 ounce simple syrup
12 fresh cilantro leaves
juice of 1 lime
Place the cilantro leaves, simple syrup and lime juice into a mixing glass and gently muddle the ingredients. Fill the glass with rocks and pour in the 10 Cane Rum. Shake the contents gently three times to mix. Pour the cocktail into a pilsner glass or a glass of your choice while adding in a few splashes of soda water. Garnish with a lime wedge and a few sprigs of cilantro. Salud!
Honeydew Me (pictured, bottom)
2 ounces Bacardi Limon Rum
1/2 ounce Midori
2 1/2 ounces honeydew juice*
1 honeydew melon ball lollypop**
Pour ingredients into a cocktail shaker filled with ice. Shake intensely and strain into a cocktail glass. Now garnish with the honeydew melon ball lollypop. Enjoy!
*honeydew juice -- Take one honeydew and cut away the rind from the core and remove the seeds. Thoroughly chop all the melon fruit and place in a blender. Squeeze the juice of one lime into the blender with the honeydew and puree thoroughly. Pour liquefied honeydew through a chinois into a container to extract some of the pulp. Now you are ready to make the Honeydew Me!
**honeydew melon ball lollypop -- Before chopping up all the honeydew for the juice make a few melon balls using a melon baller utensil. Individually skewer each melon ball (bamboo skewers are used at Ixia), place on a plate and place them in the freezer. Allow one hour to freeze, then they will be ready to use for garnishing.
(Photos from The Art of Ixia)