Making your own garnishes is expensive and, well… tedious. Looking up how to make Gummy things. Hunting down pulled sugar classes (if can find them, they cost a fortune). Same thing with blown sugar. I am looking into classes for cake decorating. My assumption is that if I learn how to make Buttercream flowers to go on cakes (like the flowers you see on wedding cakes) the I can apply the same technique to make Buttercream decorations for the drinks.
Spun sugar is something I’ve been considering. Not just because of MrCatan’s suggestion on the Inferi-tini post but also because of the way it breaks down. It’s something that can be used to decorate a glass, but will break down and change the flavors of the drink. That’s the point of a lot of what I’m trying to do with the garnishes. Yes, they are for look and show. But in a lot of cases it would be ideal if they added to the complexity of the cocktail. I just thought it was going to be too expensive to do. When I think of spun sugar, I think of this:
That thing is $50 a day to rent. To Rent!!!
To make this?!?!
This dissolves completely in a second and a half, and they want $50 a day? No way. No spun sugar for Morbid Cockails unless I buy cotton candy from a store, go to a carnival or hold out until baseball season and go to a game to buy cotton candy. At least at that point, for roughly the same price I get a professional baseball game in addition to the cotton candy.
After a bit internet hunting, I did eventually find a cheap way to make spun sugar. I’m not sure if it counts as spun sugar, but it’s totally the low rent, get your kitchen really messy way of making it. So that makes it perfect for me : ) First you cover your kitchen with newspaper or some variant for easy clean up. You get a pot and three skillets. Spray the handles of the skillets with non-stick spray. Cook water and sugar until just before the sugar caramelizes in the pot. Quickly put the bottom of the pot in an ice bath for a minute or two. From there you grab a fork, scoop up some sugar and run it back and forth across the greased handles of the skillets making lots and lots of strands of sugar that you can turn into…
Hmm… only if there are dead baby birds in it. Then it will work.
I can do better. Come on Brain. I know you’re a little hung over and over worked today, but there’s gotta be something wandering around in there that’s better than a stupid nest. (I write a blog about morbid themed “Adult Beverages”. Don’t act like you’re surprised that I’m hung over once in a while.)
Yes! That’s more like it! (Thanks for stepping it up, Brain!) . A drink called “Keep Out” or something like that only better. And it can have a spun sugar barbed wire fence!
So, the name needs a little work. Apparently my brain is only good for one good idea today.
I’m also considering that not everything has to be sweet. Making savory items might be more cost effective. Imagine if you will, a Bloody Mary garnished with an olive that looks like an eye (not much of a stretch). And instead of having salami or pepperoni on the toothpick with it there is a brain made out of meatloaf.
There is a lot floating around in my brain pan right now about different ways to incorporate spices, meat and other things not sweet into our creations. I have a lot of work to do. Molds to make. Sugar to spin, or at least throw about in my kitchen. Better drink names to come up with.
This blog is technically done, but I wanted to leave you with something fun I found while searching for images of cotton candy. It’s probably the best part of this post 🙂