{"id":840,"date":"2008-04-14T13:41:32","date_gmt":"2008-04-14T13:41:32","guid":{"rendered":"https:\/\/www.cocktailians.com\/2008\/04\/mxmo-submission.html"},"modified":"2008-04-14T13:41:32","modified_gmt":"2008-04-14T13:41:32","slug":"mxmo-submission-6","status":"publish","type":"post","link":"https:\/\/cocktailians.com\/?p=840","title":{"rendered":"MxMo Submission: The Catherine"},"content":{"rendered":"

\"Mxmofruit\"
\nAfter completely flaking in February, and being too-busy in March, here I come again with a Mixology Monday<\/a> submission for April.  Anna from Morsels & Musings<\/a> is hosting this month, and she’s chosen the theme of Fruit Liqueurs<\/a>.  This is fertile ground, as there are tons of interesting liqueurs on the market, and they’re among my favorite ingredients to mix with — the best have strong flavors, balanced with enough sweetness to tame the spirits’ bite and stand up to things like citrus and bitters.<\/p>\n

But what fruit liqueur to use?  I have a few — a couple different varieties of cr\u00e8me de p\u00eache (as seen in my previous MxMo submission, the P\u00eache de Resistance<\/a>), some cr\u00e8me de figue (fig), some cr\u00e8me de fraise des bois (wild strawberries — this liqueur is amazing<\/em>), some cr\u00e8me de cassis (black currant), some cerise (cherry), framboise (raspberry)– wait a second.  Framboise!<\/p>\n

The tartness and sheer intensity of raspberries makes them one of my very favorite fruits (and alas, their fragility puts them on the expensive side as well — I can never get enough raspberries when they’re in season.)  So, after a trawl through The Joy of Mixology<\/em><\/a>, I was thinking about two cocktails in particular as jumping-off points.  <\/p>\n

The Corpse Reviver No. 2<\/a> is one of my very favorite cocktails, and like Dr. Cocktail (though no way<\/em> do I claim to know even a tiny bit as much as he does), it set me on the path of cocktail geekdom.  This drink features equal parts gin, Cointreau, lemon juice, and Lillet Blanc, and it’s tied together with a few drops of absinthe or pastis.  It’s a truly amazing drink, and well worth your time.<\/p>\n

The other cocktail I was considering was the Pegu Club<\/a>, the house cocktail of the British Colonial Officers’ Club in Pegu, Burma.  (Not incidentally, of course, it’s also the namesake of one of the best cocktailian bars<\/a> around.)  This is also a gin-based libation, appropriate for those tropical climes that don’t have air conditioning, such as Rangoon (or Manhattan in July.)  Accompanying the gin is orange cura\u00e7<\/span>ao, lime juice, and doses of both Angostura and orange bitters.<\/p>\n

So: using those two drinks as inspirations, and after tinkering around for a little bit, here’s what I came up with:<\/p>\n

\"The<\/a><\/p>\n

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The Catherine<\/strong><\/p>\n