January 6, 2017
Still thinking about what that perfect resolution for 2017 might be? Wavering between tired old standbys like losing weight, writing letters, wearing cooler socks, and reading more? Okay, wait, those are all great – do all of those. But also, let me propose another righteous resolution. Drink more vermouth. Vermouth, so often relegated to a sidekick or less, is making I believe a comeback, or in-roads, in a more serious way in the U.S. of A. Get on the train now, before the train is out of the station with all the vermouth in it. And a terrific way to tot up your vermouth-ing is with this very cocktail, The Trocadero, which uses both dry and sweet vermouths. It was never so easy to hold to a resolution.
The Trocadero, from Ginger Bliss and the Violet Fizz
Cracked ice
1-1/2 ounce dry vermouth
1-1/2 ounce sweet vermouth
1 dash orange bitters
1/4 ounce homemade grenadine
Lemon twist for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the vermouths, bitters, and grenadine. Stir well.
2. Strain into a cocktail glass. Garnish with the lemon twist.
Tags: cocktail recipe, cocktrail recipes, dry vermouth, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, grenadine, lemon twist, orange bitters, sweet vermouth, The Trocadero, vermouth cocktail, What I’m Drinking
Posted in: bitters, Cocktail Recipes, Ginger Bliss and the Violet Fizz, Recipes, vermouth, What I'm Drinking
November 11, 2016
So, you know about 11:11, right? Magic number? All that? Here’s what the reliable (depending on your source) Wikipedia says to kick things off:
Numerologists believe that events linked to the time 11:11 appear more often than can be explained by chance or coincidence. This belief is related to the concept of synchronicity. Some authors claim that seeing 11:11 on a clock is an auspicious sign. Others claim that 11:11 signals a spirit presence. The belief that the time 11:11 has mystical powers has been adopted by believers in New Age philosophies.
I may believe all of that. Well, who knows. I may be kidding, too. I remember that – or think I do – my old pal Jon was the first to tell me about 11:11 being something you wish on when you see it randomly on the clock. Though it could have been an ancient spirit posing as Jon? Maybe. But I’ve spent many years making wishes in this situation, and now, today, it’s actually 11-11 on the calendar, so I’m going to drink a Three Wishes cocktail at exactly 11:11 today (both in the morning and at night, to be safe), and make some wishes. Wish me luck! Oh, you can do the same – I’m happy to share wishes.
Three Wishes, from Ginger Bliss and the Violet Fizz
Cracked ice
2 ounces dark rum
1 ounce Rhum Clément Creole Shrubb
1 ounce amaretto
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the rum, Creole Shrubb, and amaretto. Stir – no wishing yet.
2. Strain into a cocktail glass. Drink. Let the wishing begin.
Tags: amaretto, cocktail, cocktails, dark rum, Friday Night Cocktail, Rhum Clément Creole Shrubb, Three Wishes, What I’m Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Liqueurs, Rum, What I'm Drinking
July 15, 2016
Here’s an oldie (by that I mean, not very old at all, but one that has been on the blog before, which may make some run in horror, but really, those folks probably aren’t all that cool, anyway, which means run away, by all means, while the rest of us sit here drinking it up, and laughing at your antics), but a nice goodie of a refreshing and classy number. It’s hip, too, as it feature rosé, which seems to be the star of this year’s summer, in a number of ways (meaning, everyone’s talking about it). A good summer to be rosé, especially the sparkling version of rosé in this drink, as it gets to play which such a fine array of summertime stalwarts: rum, lime, ginger. Together, they manage to deliver the yumminess and the chic-ness, without any of the sometime accompanying annoying-ness. Try it, and see.
The Tropicaliana, from Ginger Bliss and the Violet Fizz
Ice cubes
1 ounce white rum
1/4 ounce fresh lime juice
1/2 ounce Domaine de Canton Ginger Liqueur
1/2 ounce simple syrup
Chilled rosé sparkling wine
Lime slice, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, lime juice, ginger liqueur, and simple syrup. Shake well.
2. Strain the mix into a flute. Top with the rosé sparkling wine. Garnish with that lime slice.
Tags: cocktail recipe, Cocktail Recipes, Domaine de Canton Ginger Liqueur, Friday Night Cocktail, lime juice, rosé sparkling wine, Rum, The Tropicaliana, What I’m Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking, Wine
March 18, 2016
Well, it’s the day after St. Patrick’s Day, so you may be up to your ears already in drinks utilizing Irish whiskey this week – but really, can you have too many? Not when you’re using some deliciousness like The Quiet Man Traditional blended Irish whiskey, which is re-casked in first-fill bourbon casks. It carries a very approachable nature, along with a vanilla, honey, apple, spice, and oak flavor that’s sippable, sure, but which also plays well with others – as in this drink. This drink, by the way, you’ll sometimes see with other ingredients (mostly a sloe gin variety). Well, the name you’ll see on other ingredients I suppose would be proper. But this time of year, this is the only way to go, as many have gone before you (it is a fairly old drink). Have a few, and you’ll be telling stories in no time. Unlike The Quiet Man founder Ciaran Mulgrew’s father, John Mulgrew, who this whiskey was named after and who worked many years in the Irish bar world, and who, as they say “told no tales.” A good story! Which also always makes a drink taste better.
The Blackthorn, using the recipe from Ginger Bliss and the Violet Fizz
Ice cubes
2 ounces Quiet Man Traditional blended Irish whiskey
1 ounce sweet vermouth
1/4 ounce absinthe
3 dashes Angostura bitters
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the Irish, the sweet vermouth, absinthe, and bitters. Shake well.
2. Strain into a cocktail glass. Twist the twist over the glass and let it drop in.
Tags: cocktail recipe, Cocktail Recipes, Friday Night Cocktail, The Blackthorn, What I’m Drinking
Posted in: absinthe, bitters, Cocktail Recipes, Ginger Bliss and the Violet Fizz, Recipes, What I'm Drinking, Whiskey
January 29, 2016
It’s hard being the conquered. Stinks, even. Whether you’re Gaius Flaminius at the battle of Lago Trasimeno, or at the less-happy end after a re-org in a big company, or destroyed by a hated rival during the NFL playoffs on national TV, being in that position doesn’t tend to lead to happy days. However! The nights at least can be better when you drink the below, instead of feeling the literal whips. Maybe not much better, but a little better.
The Whip of the Conqueror, from Ginger Bliss and the Violet Fizz
Ice cubes
1 -1/2 ounces dark rum
1 ounce Fernet Branca
1/2 ounce apricot liqueur
1/4 ounce freshly squeezed lime juice
Lime twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Fernet Branca, apricot liqueur, and lime juice. Shake while longing to be the conqueror.
2. Strain into a cocktail glass, and garnish with the twist.
Tags: apricot liqueur, cocktail recipe, Cocktail Recipes, dark rum, Fernet Branca, Friday Night Cocktail, lime juice, The Whip of the Conqueror, What I’m Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, Rum, What I'm Drinking
January 22, 2016
I was recently flying into an airport (I don’t want to irritate said airport, so I’m resisting the urge to name, or to sound too complain-y), and not 25 minutes before landing, we were re-routed due to fog. It seemed strange – we were so close! But I figure the pilots and ATC folks know way, way better than I. And while I’m not really making a comparison, or saying I know better than anyone, really, but . . . you’ll let me now turn that little story into talking about the Black Fog, a drink that seems a little strange at first glance. But one which is darn tasty. Really! Trust me.
Black Fog, from Ginger Bliss and the Violet Fizz
One 12-ounce can Guinness stout
1 ounce framboise
1 or 2 mint leaves, for garnish
1. Fill a pint glass almost to the top with the Guinness.
2. Slowly pour the framboise into the glass, swirling it as you pour. Garnish with a mint leaf (or two, if you’re feeling it).
A Variation: Sometimes this is mixed using the French black raspberry liqueur Chambord, but I like the slightly stronger framboise (which is usually made from regular red raspberries and has a bit more kick).
July 31, 2015
You know a drink’s good when it’s in the title of a book. Hah! See, the funny part is, I’m saying that about this particular drink that is in the title of one of my own books (Ginger Bliss and the Violet Fizz, that is), which probably makes me sound like a bit of a chump. But heck, when you try the bubbly below drink, you’ll forgive me I’ll bet. It’s another one that’s matches summer like a well-matched sock (I really love socks – one more little tidbit about me you were dying to know), as it’s refreshing but not too taxing to make. I suggest it for brunches, where its color and deliciously delicate flavor is sure to be a hit.
The Violet Fizz
Ice cubes
2 ounces gin
1/2 ounce crème de violette
1/4 ounce freshly squeezed lemon juice
1/4 ounce simple syrup
Chilled club soda
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, crème de violette, lemon juice, and simple syrup. Shake extra well.
2. Fill a highball glass three-quarters full with ice cubes. Strain the mixture into the glass.
3. Fill the glass with chilled club soda, stir well, and drink quickly, before those bubbles have a chance to fade.
Tags: cocktail recipe, Cocktail Recipes, Crème de Violette, Friday Night Cocktail, Gin, lemon juice, summer cocktail, summer drinks, The Violet Fizz, What I'm Drinking
Posted in: Cocktail Recipes, Gin, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking
June 12, 2015
During the summer months (and really, even though we’re not officially in summer, let’s call it summer, okay? June feels like summer to me. Go with it), it’s tempting to have a drink called The Snowball – right? Right. But, there are so many! There’s the one with advocaat (the liqueur made from egg, sugar, and brandy) and sparkling lemonade. There’s another with brandy, simple syrup, an egg, and ginger ale. Both have their moments. But today, this particular day, I’m going with the below, which is wonderful on an early summer’s night, and of which famed drink explorer Harry Craddock said, around 1930, “This is women’s work.” Hah, I’ll show you Harry.
The Snowball, with the recipe from Ginger Bliss and the Violet Fizz
Ice cubes
2 ounces gin
1/2 ounce crème de violette
1/2 ounce white crème de menthe
1/2 ounce anisette
1/2 ounce heavy cream
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, crème de violette, crème de menthe, anisette, and cream to a cocktail shaker. Shake well.
2. Strain into a cocktail glass.
Tags: anisette, cocktail recipe, Cocktail Recipes, Crème de menthe, Crème de Violette, Friday Night Cocktail, Gin, The Snowball, What I'm Drinking
Posted in: Cocktail Recipes, Gin, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking
