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April 12, 2010

Wild & crazy cocktail recipes from The Art of Ixia

the x-tasy is garnished with a sliced kumquat. who has a kumquat  lying around? where does one even get a kumquat?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:

cilantro-lime mojitoX-Tasy

1 1/2 ounces vodka
2 1/2 ounces X-Rated Liqueur
1 ounce Calpico
1 kumquat

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
soda water
lime wedge

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*
this is a drink called the honeydew me. there's a pun in there  somewhere. i'm just not sure where.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)


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Posted by Sam Sessa at 3:30 PM | | Comments (5)
Categories: Bars & Clubs
        

Comments

kumquat -- can we type that in the comments w/o getting edited?

anyway, you can pick them up at Trader Joe's. They look like a small clementine, but you eat the whole thing, rind and all. the citrus and the sweetness are much less potent and you don't have to peel anything. Can't beat lazy nutrition...

How many of Ixia's drink recipes are in the book? Is it more than just these. I'd be willing to buy a copy of it if there are a lot of recipes.

Where can you get a copy of the book?

Brandt --

"The Art of Ixia" is a limited edition affair, with only 500 copies printed. It costs $40 per book, plus tax. To order a copy, call McPherson at 410-889-4444 x2. e

They had a fantastic drink with champagne, brandy, and cherries... I wish I could remember it.

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About Erik Maza
Erik Maza is a features reporter at the Baltimore Sun. He writes for several sections of the Sun paper and contributes weekly columns on music and nightlife. He also writes and edits the Midnight Sun blog. He often covers entertainment, business, and the business of entertainment. Occasionally, he writes about Four Loko, The Block, the liquor board, and those who practice "simulated sex with a potted palm tree." Before The Sun, he was a reporter at the Miami New Times. He's also written for Miami magazine, the Orlando Sentinel, the Sarasota Herald Tribune and the Gainesville Sun. Got tips? Gripes? Pitches? He's reachable at erik.maza@baltsun.com. Click here to keep up with the dumb music he's listening to.

Midnight Sun covers Baltimore music, live entertainment, and nightlife news. On the blog, you'll find, among other things, concert announcements, breaking news, bars closings and openings, up-to-date coverage of crime in nightlife, new music, round-the-clock coverage of Virgin Mobile FreeFest, handy guides on bars staying open past 2 a.m. on New Year's Eve and those that carry Natty Boh on draft. Recurring features include seven-day nightlife guides, Concert News, guest reviews of bars and concerts, Wednesday Corkboard, and photo galleries, as well as reader-submitted photos. Thanks for reading.
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