March 24, 2017

What I’m Drinking: The Rosé Squirt

You’ve probably noticed, spring has sprung. And I’m probably going to be, or already have been, talking springtime talk, and springtime drinks, and frolicking in meadows. But today, instead of that, I’m just cutting right to the chase: this is a dandy, refreshing, light-on-its-feet drink, which you should make for yourself, your friends, and then yourself again. It’s springy.

rose-squirt
The Rosé Squirt, from Wine Cocktails

Ice cubes
1 ounce maraschino liqueur
3 ounce dry rosé wine
Chilled club soda
Maraschino cherry, for garnish

1. Fill a highball glass three-quarters full with ice cubes. Add the maraschino liqueur and rosé. Stir briefly.

2. Fill the glass almost to the top with chilled club soda. Stir again, a bit more than briefly. Drop a cherry on top and serve.

March 10, 2017

What I’m Drinking: The Crimson Slippers

This favorite of mine recently popped up in conversation with a pal-of-mine (about orange things, funny enough), and it reminded me just how much I like it. Like it? I love it! It’s a wonderfully-balanced mix – if I can say so without sounding too full-of-myself, since I created it – with some ingredients that you don’t naturally think would go together in dark rum and Campari. But thanks to the edge-smoothing triple sec (I’d say go with homemade, if you can – there’s a recipe in Luscious Liqueurs) and the peacemaker, Perychaud’s bitters, everything plays nice. It’s always tasty fun to re-discover an old liquid friend. And this is one of my besties.

crimson-slippers
The Crimson Slippers, from Dark Spirits

Ice cubes
2 ounces dark rum
1 ounce Campari
1/2 ounce triple sec
Dash of Peychaud’s bitters
Lime slice for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Campari, triple sec, and bitters. Shake well.

2. Strain into a cocktail glass.

3. Squeeze the lime slice over the glass and drop it in without any mystery.

March 3, 2017

What I’m Drinking: The Italian Cactus Berry

You know this, I know this, everybody knows this – I believe good drinks should have good names, and when creating drinks you need to create names too. Okay, that’s out of the way. But here, really, the change is so minor! The Cactus Berry is a favorite spring-and-early-summer drink of mine, from Wine Cocktails, and as I was dreaming of spring recently, I decided it would be a perfect fit for today. But, it usually uses Merlot (along with tequila, Cointreau, and lime juice), and I didn’t have such. But I did have a bottle of Donini Settegrappoli, which is an Italian red, rich, lush, full of body, perhaps I think the best red wine in the world. If I can go a little overboard (admittedly, Donini is my favorite winery in the world, too). So, I thought it might be perfect. And guess what? I was right! You can be right, too, if you try this drink.

italian-cactus-berry
The Italian Cactus Berry (mostly from Wine Cocktails)

Serves 2

Ice cubes
1-1/2 ounces Donini Settegrappoli Italian red wine (or another amazing wine)
1-1/2 ounces tequila (blanc, usually)
3/4 ounce Cointreau
1/2 ounce fresh lime juice
Lime wedge, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the wine,  tequila, Cointreau, and lime juice. Shake well.

2. Strain the mix into a cocktail glass through a fine strainer. Garnish with the lime wedge and serve.

February 24, 2017

What I’m Drinking: The Doninoni

There’s no need to yell at me – I realize with the title here, I’m nearly breaking my own soapbox (to stretch a metaphor to the breaking point), or favorite soapbox, as admittedly there are many I like to stand upon. But this one, it’s the one where bartenders make up new drinks and then just name them some bastardization of an existing classic drink. C’mon bartenders, be creative! Though, in this case, bartender heal thyself, as this drink name is partially a play on the classic Negroni. But it’s also a play on my favorite Italian winery, Donini, and really, The Doninoni is so much fun to say! And changed enough (as opposed to, oh, the numerous Strawberry Margaritas I made in college, or something like the Appletini for gawd’s sake) to make me not too egregious, right? Right! If you disagree, drink two of the below and call me in the morning.

doninoni
The Doninoni

Ice cubes
1-1/2 ounces Nat’s gin (I used the gin wife Nat made at Scratch, cause she did such a good job – read more about making gin at Scratch)
1-1/2 ounces Donini Tarragoni (if you sadly can’t get this, another slightly-dry but full-bodied Umbrian red could suffice)
1-1/2 ounces Campari
1/2 ounce grenadine (go homemade or go home)

1. Fill a cocktail shaker halfway full with ice cubes. Add everything. Shake well.

2. Add a few good ice cubes to an Old Fashioned or comparable glass. Strain the mix into the glass and over the ice.

February 17, 2017

What I’m Drinking: Rabo de Galo

I was recently lucky enough (don’t be mad at me – I like to share) to receive a bottle of Novo Fogo Single Barrel cachaça – it was from barrel 152, to be precise. If you don’t know Novo Fogo, well, you should! They’re an organic-certified, handcrafting, recycled-glass using, zero wasting cachaça distiller (from Brazil naturally, where all cachaça is made), incredibly focused on sustainability and using processes that are going to deliver high-quality spirits, sure, but also make it possible to do this over the long term without destroying their neighborhood. That gets a RIGHT ON! from me.

With all that said, I need to drink more cachaça. It’s made from fresh-pressed sugar cane, and there are loads available there days, many solid versions and a lot of variety in taste and such. But now back to the matter at hand. Barrel 152 has a good history – aged for three years in oak, it’s a sip-able representation of Novo’s locale (coastal mountains), with a hint of the sea in the aroma, along with cream, and a flavor of toasted coconut, walnuts, more cream and butter, and oak. Neat or over a single ice cube, it’s something to savor.

But also something to put in cocktails (in my mind). It came accompanied by a little history/recipe book, in which I found the below recipe, in the barrel-aged cachaça section. When reading it, I got thirsty. Usually, I like to play around and create my own concoction (or rescue one from long ago) when I receive a new bottle, but here, I figured, the 152 was aged, so I’d give this recipe a try using it. I suggest you do the same, cause it’s a lovely, layered drink, with the herbal notes from our other players mingling perfectly with the Barrel 152 savory notes. It gets a RIGHT ON! as well.
rabo-de-galoRabo del Galo

Cracked ice
1-1/2 ounces Novo Fogo Single Barrel 152 cachaça
3/4 ounce sweet vermouth
3/4 ounce Cynar
2 dashes Scrappy’s orange bitters
Wide swath of orange peel

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything but the orange. Stir well.

2. Strain into a cocktail glass. Spritz the orange over the drink, so the citrus oil is expressed. You can add the peel to the glass, too, if you want.

February 10, 2017

What I’m Drinking: Up In Mabel’s Room

mabelThere’s a delicate hint of hanky panky (not the classic drink, but the activity) in the name here, for me, at least (but I am an incurable romantic, and also like things like delicate hints, and gently bawdiness, as opposed to outright lewd-itity, I suppose. Most times!). Which is why I think this drink can cover the whole “Valentine’s Day” drink need just as well as some sweeter-in-taste, more traditionally romantic-y, numbers. Though this does have a little sweet, admittedly, along with a little citrus, and a lot of rye. In my mind, that rye is for lovers, too. But like I say, I’m an incurable romantic!

Up In Mabel’s Room, from Dark Spirits

Cracked ice
1-1/2 ounces rye
3/4 ounces fresh grapefruit juice
3/4 ounces simple syrup

1. Fill a cocktail shaker halfway full with cracked ice. Add everything. Shake exceptionally well.

2. Strain into a cocktail glass. Enjoy.

February 3, 2017

What I’m Drinking: The Poor Harriet

I say, go into January with bubbles; go out of January and into February with bubbles. And love, of course. And Parfait Amour (which, you know, gets a bad rap – some of it deserved, as it can be a sickly sweet kind of love at times). But damnit, it’s a worthy love here. Ya’ hear? And this drink (which itself can run sweet for some – but on occasion sweet isn’t bad. The orange juice, if fresh as the driven snow or some such, should help balance. You could also drop the simple altogether, now that I think about it. Again, though, you may want to sweet up. That’s okay, too.), as well as being a good end-of-the-year’s-first-month choice, is also not a bad idea for you and yours to snuggle with on the up-coming Valentine’s Day. It checks the boxes for that: ingredient with “love” in title, sparkling and classy, Peychaud’s for health, and gin to base it all on. See what I mean?

poor-harriet
The Poor Harriet, from Ginger Bliss and the Violet Fizz

Ice cubes
1 ounce gin
1/2 ounce Parfait Amour
1/2 ounce simple syrup
1/2 ounce freshly squeezed orange juice
Dash of Peychaud’s bitters
Chilled Prosecco

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, Parfait Amour, simple syrup, orange juice, and bitters. Shake well.

2. Strain into a flute glass. Top with chilled Prosecco. Be loved.

January 27, 2017

What I’m Drinking: Tether’s End

Earlier in this blog’s lifetime, I had a Cocktail Talk post quoting (as they do) from the Margery Allingham book Tether’s End, and in said post I mentioned that I thought that title would be a good name for a drink. And I was right! And this is that drink. Not cause this drink is an “end” of anything (though it like all drinks will have an ending sip), but just cause I thought the name was neat. But when making up a drink to match the name, I did want to at least align with the source in a manner or two, so I started with gin, it being an English favorite and all (and I went with Boodles, an English gin, naturally). For the next step, I browsed the liquor-shelves-of-doom, and decided to use (symbolically, and to add a delightful randomness) the very last bottle currently on the very top shelf – the end of one’s tether is often a time when you feel you’re at the very edge of a very high ledge. Lucky (and this was random) that bottle was Amaro di Toscana, an amaro now available over here stateside (when I first had it, years back, in Italy, and when I first brought a bottle back, it wasn’t). To add a final homage into the drink, I wanted something sort-of tethering – by that, meaning, an anchor, as a “tether” can be a cord (or cord-like item) that anchors one to a fixed object. So, as you might guess, I went with homemade grenadine, tethering everything to my own home. Isn’t that lovely? Well, if you don’t agree, you will agree the drink itself is lovely, I’ll bet. Try it, and see.

tethers-end

Tether’s End

Ice cubes
2 ounces Boodles gin
1 ounce Amaro di Toscana
1/2 ounce homemade grenadine

1. Fill a cocktail shaker halfway full with ice cubes. Add all three tethers. Shake well.

2. Strain into a cocktail glass. Drink to the last drop.

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