{"id":161,"date":"2018-02-04T20:58:59","date_gmt":"2018-02-04T20:58:59","guid":{"rendered":"http:\/\/intemperateunderground.org\/blog\/?p=161"},"modified":"2018-02-06T01:34:44","modified_gmt":"2018-02-06T01:34:44","slug":"no-not-that-kind-of-rim-job","status":"publish","type":"post","link":"http:\/\/intemperateunderground.org\/blog\/no-not-that-kind-of-rim-job\/","title":{"rendered":"No, not that kind of rim job!"},"content":{"rendered":"<p>The right rim can take a good cocktail to a whole new level. For example, the sugar salt rim we used here:<\/p>\n<p><iframe loading=\"lazy\" width=\"688\" height=\"387\" src=\"https:\/\/www.youtube.com\/embed\/pV39C40c6VI?feature=oembed\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/p>\n<p>Really made the Lillet Basil Slush sing. Similarly, we have a cucumber martini with crushed green grapes that goes to a whole new level when we add a sugar\/cayenne rim for just a hint of spice.<\/p>\n<p>Like most things in bartending, rims tend to work better if you use quality ingredients and make them yourself. Recently we were putting together a nice simple &#8216;spiked tea&#8217; type drink and decided it could use a lemon-sugar rim. Instead of running out and buying a flat round can of what, essentially, is ground up lemon drops, we pulled out our mini food processor, some white sugar, and three fresh lemons.<\/p>\n<p>We started by zesting the lemons (avoiding as much white pith as possible), rough chopping the zest, and placing it and one cup of sugar in the processor:<\/p>\n<p><a href=\"http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3579.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-162\" src=\"http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3579-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3579-300x300.jpg 300w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3579-150x150.jpg 150w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3579-768x767.jpg 768w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3579-1024x1024.jpg 1024w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3579.jpg 1080w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Pulse for 3-5 minutes until the zest is well pulverized. You want to pulse to avoid heating the mixture to the melting point of sugar. Next we put the pulverized sugar\/zest mix in a mixing bowl and combined it with one additional cup of sugar:<\/p>\n<p><a href=\"http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3580-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-163\" src=\"http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3580-2-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3580-2-300x300.jpg 300w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3580-2-150x150.jpg 150w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3580-2-768x767.jpg 768w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3580-2-1024x1024.jpg 1024w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3580-2.jpg 1080w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Last we spread the mix on a baking sheet and let it dry at room temperature for about an hour:<\/p>\n<p><a href=\"http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3578-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-164\" src=\"http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3578-2-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3578-2-300x300.jpg 300w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3578-2-150x150.jpg 150w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3578-2-768x767.jpg 768w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3578-2-1024x1024.jpg 1024w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3578-2.jpg 1080w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>That&#8217;s it! A very tasty lemon sugar rim. It worked out on our cocktail perfectly:<\/p>\n<p><a href=\"http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3583.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-165\" src=\"http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3583-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3583-300x300.jpg 300w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3583-150x150.jpg 150w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3583-768x768.jpg 768w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3583-1024x1024.jpg 1024w, http:\/\/intemperateunderground.org\/blog\/wp-content\/uploads\/2018\/02\/IMG_3583-1600x1600.jpg 1600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Don&#8217;t let the picture fool you, we ended up using Tito&#8217;s Vodka in the final version of &#8220;The Boston Tea Party&#8221; (sweeter and American made!)<\/p>\n<p>1-1\/2 oz Tito&#8217;s<br \/>\n1 oz Lillet Blanc<br \/>\n1-1\/2 oz Orange Blossom Honey (1:1 with water <em>by weight<\/em>)<br \/>\n3\/4 oz fresh lemon juice<br \/>\n3 oz Twinnings Earl Grey tea (4 bags in 2 cups boiling water, steep for 5 min)<br \/>\nLemon sugar rim and a grilled lemon wheel for garnish<\/p>\n<p>Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The right rim can take a good cocktail to a whole new level. For example, the sugar salt rim we&hellip;<\/p>\n","protected":false},"author":1,"featured_media":162,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-161","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocktails"],"_links":{"self":[{"href":"http:\/\/intemperateunderground.org\/blog\/wp-json\/wp\/v2\/posts\/161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/intemperateunderground.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/intemperateunderground.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/intemperateunderground.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/intemperateunderground.org\/blog\/wp-json\/wp\/v2\/comments?post=161"}],"version-history":[{"count":1,"href":"http:\/\/intemperateunderground.org\/blog\/wp-json\/wp\/v2\/posts\/161\/revisions"}],"predecessor-version":[{"id":166,"href":"http:\/\/intemperateunderground.org\/blog\/wp-json\/wp\/v2\/posts\/161\/revisions\/166"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/intemperateunderground.org\/blog\/wp-json\/wp\/v2\/media\/162"}],"wp:attachment":[{"href":"http:\/\/intemperateunderground.org\/blog\/wp-json\/wp\/v2\/media?parent=161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/intemperateunderground.org\/blog\/wp-json\/wp\/v2\/categories?post=161"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/intemperateunderground.org\/blog\/wp-json\/wp\/v2\/tags?post=161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}