Fear the Mayotini
August 15th, 2007
I read too many cocktail blogs. That wouldn’t normally be a bad thing, but it can get you to do things you probably shouldn’t. I probably shouldn’t be planning to make my own pimmento dram, but I’m really tempted. There are a lot of tasty looking drinks that use it. I probably shouldn’t be spending money on obscure ingredients that I can only use in a handful of cocktails, but I do. There is always something interesting to try. The next one on my list is probably stone pine liqueur. But if anyone sees any of that creme de Violette around Minnesota, let me know.
There are places where I draw the line. These lines are generally agreed upon by most people, as near as I can tell. They see the line, clearly marked, and they avoid it. They would not, for example, put mayo in a cocktail. They also wouldn’t rim a glass with it. There are certain cocktail combinations you cannot unsee. As I drank some scotch tonight, I could not help thinking, “what would this single malt taste like with mayo?” Alas, my fragile mind has been soiled.
It is indeed a dark world in which we live.
August 15th, 2007 at 10:58 pm
I dunno – we’d both put egg in a drink, right? And we’d both put butter in a drink, right? So why not a mixture of egg and oil?
I wonder what the drink tasted like…
August 16th, 2007 at 6:11 am
It tastes like sandwich lube, Mark. Sandwich lube. Also, silly as it is, Undercover Brother will forever change your opinion of mayo. I’m glad my breakfast was minor, or I’d be ill.
August 16th, 2007 at 6:42 am
Sandwich lube indeed. Don’t get me wrong – I enjoy a light shmear on a sammich as much as the next guy (doubleplusgood if horseradish is mixed in) but in a drink?
Kinda making me want to vomit, right here, at my desk. Blech.
August 16th, 2007 at 8:15 am
I’m actively keeping down that muffin I just ate. Great name for the drink though–however, that’s not reason enough for me to make it.
August 16th, 2007 at 4:44 pm
Ok, the mayonnaise rim is a little odd I’ll grant it. But if it was just a small spoonful of mayonnaise (which in Japan does taste both sharper and creamier than in the US) in a margarita that could be pretty good. I mean, I usually prefer my sours (whiskey, brandy, etc.) with an egg white, and it’s not too far from that (maybe a little like adding an egg white and a little cream?).
I honestly might try this at some point.
August 16th, 2007 at 9:51 pm
You know what Mark, I’m going to make one of these for you, just to call you on that. Mayo often contains vinegar, and fair warning, the mayo I’m going to put on your drink will too. The Japanese style uses rice vinegar, so that’s what I’m going to aim for. After all, nothing says “fruity lime oriented” cocktail like a vinegar emulsion.
Seriously, a margarita is tequila, lime juice, and cointreau (or grand mariner )… and rice vinegar? You’re focusing on the egg texture, when the most disgusting part is that the vinegar is going to throw the balance all to hell. Also, going back to the texture, egg white, egg yoke, gomme syrup, these things add texture in the drink. The mayo will not properly incorporate, so you will be dealing with sticky gobs of goo in your drink, or the feeling of your lip sliding more against the edge of the glass.
Blech…
August 17th, 2007 at 9:39 am
Why wouldn’t it properly incorporate? I mean, you’d have to either shake really hard, or flash blend the drink, but that’s a fairly acceptable sort of result. And as far as rice wine vinegar goes, you’d probably have to adjust the proportions a bit, but it’s a neutral enough flavor aside from the acidity that I’m not entirely sure it would throw things off.
August 17th, 2007 at 8:12 pm
As soon as you mentioned mayonnaise in a cocktail, I knew it was the product of the Japanese! Bastards…