April 25, 2014
Don’t yell at me. Usually I stay away from blue curaçao, because it’s only blue due to some chemical additions, and not the addition of some secret herb only found hidden in the jungle. But here, it’s balanced out by true orange curaçao. And this drink tastes awesome, so screw it, blue curaçao. Also, I’ve heard this drink was created for an award given to the liner making the fastest Atlantic crossing; variously held by British, French, German, and U.S. ships. So, get out your white admiral’s yachting cap and white trousers for this one, friends.
The Blue Riband (from Ginger Bliss and the Violet Fizz)
Ice cubes
2 ounces gin (something sorta British is best, like Plymouth)
1 ounce Pierre Ferrand orange curaçao
1/2 ounce blue curaçao
Lemon slice, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, orange curaçao, and
blue curaçao. Shake well.
2. Strain into a cocktail glass. Garnish with the lemon slice if that will make your voyage more enjoyable. And it will.
Tags: cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Gin, Ginger Bliss and the Violet Fizz, Pierre Ferrand orange curaçao, The Blue Riband, What I'm Drinking
Posted in: Cocktail Recipes, Gin, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking
April 18, 2014
I’ve taken a lot of flak for my love of Stingers. “That’s a granny drink,” behatted bronc-busters have bellyached, while tight-jeaned fillies laugh, joking, “You’re a fogey for drinking brandy,” and everyone would cackle at my black-and-yellow bee suit (worn in honor of the Stinger). But those people are idiots. IDIOTS. If you don’t also want to fall into this category, then Stinger up. You’ll be happier, too. Trust me. You can trust me, right?
The Stinger (from Dark Spirits)
Ice cubes
2-1/2 ounces brandy (or Cognac, if you’re feeling it)
1/2 ounce white crème de menthe
1. Fill a cocktail shaker halfway full with ice cubes. Add the brandy and crème de menthe (be sure it’s the white kind, ’cause green gets icky). Shake, while proclaiming your Stinger affection loudly.
2. Strain the mix into a cocktail glass, being sure not to spill any on your bee costume.
Tags: Brandy, cocktail recipe, Cocktail Recipes, Crème de menthe, Friday Night Cocktail, The Stinger, What I'm Drinking
Posted in: Brandy, Cocktail Recipes, Liqueurs, Recipes, What I'm Drinking
March 28, 2014
It’s sad that people only remember St. Patrick on March the 17th – and that people only tend to really get enthusiastic about Irish contributions to cocktail culture then (sadly, I myself may fall into that a bit. Forgive me). But we, friends, can get together and drive these oversights out, much like St. Patrick himself drove the snakes out of Ireland. But to do it, we’ll need a serious drink – this drink, right here!
It’s highlighted by two great Irish products, Clontarf 1014 Irish whiskey (which I talked about in the Dublin 8 recipe post), and Celtic Honey liqueur. The latter is inspired by an ancient recipe (as many good things are) and is supposed to bring you luck when drinking. I can’t say for sure on that, but can say that the liqueur’s combination of local Irish honey, spring water, Irish whiskey, and secret herbs is tasty.
The Snake Banisher
Cracked ice
2 ounces Clontarf 1014 Irish whiskey
3/4 ounce Celtic Honey liqueur
1/4 ounce Punt e’ Mes
2 dashes Scrappy’s Saville Orange bitters
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass. Start banishing snakes.
A Note: You could use another orange bitters instead of Scrappy’s Saville Orange bitters (which is otherworldly good). But you might want to have some snake anti-venom on hand.
Tags: Celtic Honey liqueur, Clontarf 1014 Irish Whiskey, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Irish drinks, Punt e' Mes, Scrappy’s Saville Orange bitters, The Snake Banisher Cocktail, What I'm Drinking
Posted in: Cocktail Recipes, Liqueurs, Recipes, vermouth, What I'm Drinking, Whiskey
February 28, 2014
This is (and I’m being both tongue-in-cheek and deadly, deadly, serious here) a nutty drink. Really, I’m not 100% sure how I came up with it, as the ingredient list is wide-ranging and may appear to be one that would only turn up in the ramblings of a drink-making madman. A madman, I tell you! Wait . . .
Anyway, the recipe’s printed in Ginger Bliss and the Violet Fizz, and, strange-ish ingredient list aside, it’s darn good. A great drink for a Friday, really, especially if you’re getting ready to go on a world tour, or want to pretend to take a world tour from your living room or home bar. If you can’t find the Kahana Royale macadamia nut liqueur, well, I feel for you. But you could sub in another nutty liqueur – then email me and tell me how it is. If you can’t find Amaro CioCiaro, dang, I’d move. But if that isn’t feasible, try another of the amaros, one that leans towards the bitter side. If you can’t find Fee Brothers Whiskey Barrel Aged Bitters, then just go read another blog. Sorry.
Friday Kahloe
1-1/2 ounces bourbon
1 ounce Kahana Royale macadamia nut liqueur
1/2 ounce Amaro CioCiaro
Dash of Fee Brothers Whiskey Barrel Aged Bitters
1. Fill a cocktail shaker halfway full with ice cubes. Add the bourbon, macadamia nut liqueur, CioCiaro, and bitters. Shake well—it’s Friday, so show you appreciate it.
2. Strain into a cocktail glass.
Tags: Amaro CioCiaro, bourbon, cocktail recipe, Cocktail Recipes, Fee Brothers Whiskey Barrel Aged Bitters, Friday Kahloe, Friday Night Cocktail, Kahana Royale macadamia nut liqueur, What I'm Drinking
Posted in: bitters, Cocktail Recipes, Ginger Bliss and the Violet Fizz, Italy, Liqueurs, Recipes, What I'm Drinking, Whiskey
February 14, 2014
It’s Valentine’s Day – let me give you a little quoted advice*:
Showing up with a dozen limp red roses picked up last-minute on Valentine’s Day garners only a thumbs-down from a romantic dearest (if not a door slammed in the face, or a slap, or an invitation to spend the night on the couch). However, you can show that love how much you care and start the evening right by swapping the limp flowers for a liquid Rose and having it ready when he or she walks in the door (or when you show up at his or her door).
This Valentine’s Day maker-better is from Ginger Bliss and Violet Fizz, too!
Rose
Cracked ice
2 ounces dry vermouth
1 ounce kirsch
1 ounce Chambord
Maraschino cherry, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the vermouth, kirsch, and Chambord. Stir well.
2. Strain into a cocktail glass and add the cherry.
*Funny enough, I’m quoting myself. But hey, I’m funny.
Tags: Chambord, cocktail recipe, Cocktail Recipes, dry vermouth, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, kirsch, The Rose, What I'm Drinking
Posted in: Cocktail Recipes, Liqueurs, Recipes, vermouth, What I'm Drinking
February 7, 2014
Sometimes, you even have to change drinks you like. Heck, even drinks you wrote about. Though maybe “change” isn’t the right word, as it sounds a wee bit pejorative, and I don’t mean to say the original drink in this case, the Cara Sposa, wasn’t and isn’t super tasty. Cause it was and is. However, I just got a bottle of the new coffee liqueur from the Seattle Distilling Company, Luana Beach coffee liqueur (made with Orca Blend coffee from the Vashon Island Coffee Roasterie), and wanted to try it in a cocktail, and, well, the Cara Sposa seemed a perfect match, even though the main ingredient in it, Tia Maria, isn’t necessarily a coffee liqueur. But it does have a coffee-esque quality, so I wasn’t that far afield when making the sub. And, you know what? The end result was amazing. Delicious. A worthy successor to the original. I, naturally, changed the name a stitch, since it is a different drink. You would have done the same, I hope.
Cara Sposa Mattina
Crushed ice
1-1/2 ounces Luana Beach coffee liqueur
1 ounce Pierre Ferrand orange curaçao
1/2 ounce heavy cream
1. Fill a cocktail shaker halfway full with crushed ice. Add the Tia Maria, orange curaçao, and cream. Shake well.
2. Strain into a cocktail glass.
A Note: I’ve seen this blended and then strained, but I think that makes it too watery. Using crushed ice and shaking like a machine gets things slushy but not overly watery.
Tags: Cara Sposa Mattina, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, Luana Beach coffee liqueur, Pierre Ferrand orange curaçao, What I'm Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking
January 31, 2014
In Ginger Bliss and the Violet Fizz, I start my talking about this dessert-y drink by saying, “Ooh, Friar, what a long robe you have on–but why is it so ruffled?” I’m not sure there is anything else needed, really. Outside of suggesting you serve this after dinner, in the evening, with you and your sweetie.
Friar Untucked
Ice cubes
1-1/2 ounces Praline Liqueur
1-1/2 ounces Sound Spirits Depth crème de cacao
1-1/2 ounces ounces heavy cream
Cinnamon stick for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the praline liqueur, crème de cacao, and cream. Shake well.
2. Strain into a cocktail glass. Garnish with the cinnamon stick.
A Variation: I’ve seen this made with Frangelico (the Italian hazelnut liqueur originally made by monks, and with the monk-like bottle), and called just Friar Tuck. It’s tasty, but adding the praline instead gives this drink a bit of a Southern flair that adds a lot to an evening. I’ve also seen a drink called the Friar Tuck made with vodka, coke, and blackberry cordial. Which seems so unholy I would suggest not even mentioning it.
Tags: cocktail recipe, Cocktail Recipes, dessert drinks, Friar Untucked, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, praline liqueur, Sound Spirits Depth Crème de Cacao, What I'm Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking
January 24, 2014
I’m just gonna come out and say it – I hold you in high esteem. First off, because you’re reading this blog (hah! Thanks). Secondly, cause I’m holding out hope that you’ll try this drink, which shares a name with the feeling I have for you. Jeez, is this still making sense? I hope so. Anywho, if you do try this drink, you’ll like it I’ll bet. And then hold me in high esteem as well. Then everything will have completed the boozy circle.
The Esteem, from Champagne Cocktails
Ice cubes
1 1/2 ounces gin
1/2 ounce Meletti anisette
1/2 ounce freshly squeezed lime juice
Chilled brut Champagne
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, anisette, and lime juice. Shake while smiling.
2. Strain into a two flute glass and fill almost to the rim with chilled Champagne.
Tags: Champagne & Sparkling Wine, Champagne Cocktails, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Gin, Meletti Anisette, The Esteem, What I'm Drinking
Posted in: Champagne & Sparkling Wine, Cocktail Recipes, Italy, Liqueurs, Recipes, What I'm Drinking
