December 10, 2021
Hey hey howdy-o holidays (the winter variety) are nearly upon us, and for reasons known only to the back part of my brain (and it ain’t talking) I tend to smoothly smooth my way into sweeter, creamier drinks about now. Well, maybe I can come up with some reasons. First, they tend to match all those Christmas-and-other-winter-holiday desserts perfectly. Second, on the creamy-side, these drinks often look like little winter-snow-wonderlands, at least those in dreams (and dreams are free, as the song says). Third, hmm, I get cold and drinking a lot of Alexanders and their brethren helps insult me. Does that work? The Silk Stocking definitely works as a holiday treat in the set up I’ve just set up. It’s an Alexander relation indeed, though slightly different. Well, one big difference: tequila instead of gin! That’s big. Then, the ratios in the recipe I use are slightly different than the classic Alexander’s (which is, of course, the king of dessert drinks), and I like them here cause that slightly smoky tequila-ness is allowed to shine, and allowed to mingle more firmly with the chocolate-y crème de cacao, while still having the cream to dress things up like a nice holiday suit (one snow white). A little cinnamon on top, and, delicious is unwrapped like a favorite present with each sip. Yummski.
The Silk Stocking
1-1/2 ounces tequila blanco
1-1/2 ounces crème de cacao
1 ounce heavy cream
Grated or ground cinnamon, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the three holiday liquid pals. Shake well.
2. Strain into a cocktail glass. Garnish with a dusting of cinnamon.
A Note: My guess is there are a few Silk Stocking cocktails around – it’s such a delightful and frisky name. But this particular lineup matches it best. In my humble opinion, as they say, of course.
Tags: cinnamon, cocktail, Cocktail Recipes, cream, crème de cacao, Friday Night Cocktail, holiday cocktail, Tequila, The Silk Stocking, What I’m Drinking
Posted in: Cocktail Recipes, Liqueurs, Recipes, Tequila, What I'm Drinking
June 29, 2021
Ah, Poirot. Hercule Poirot, that is (are there other Poirots? If so, I feel for them). I know that with many books, shows, films, poems, and sculptures, some may feel a Poirot overload at times – and this isn’t even to mention the many, many, Poirot imitations and bowdlerizations. But I still love the egg-shaped Belgian, in book and movie and TV show form. Thank you Mrs. Christie! Somedays, dipping back into a Poirot yarn is just the relief a long day needs. Especially when Poirot starts hitting the sweet liqueurs (you could probably guess this), which I’ll admit also loving, probably a rarity among English speakers in his day (well, the day his adventures were set within, that is), though hopefully something not as rare today, with our lucky-for-us wider palate of bar bottle resources and consumption. Hopefully! Anyway, this is all to say, I was re-reading the classic Poirot book Mrs. McGinty’s Dead, which has it all – a murder, a perhaps wronged potential murderer, small town England townies, historical murders, more murders, and very tight patent-leather shoes. Plus: well-groomed mustaches of course! And, a wonderful listing of Poirot’s fav sweet tipples, and beer.
Poirot pressed his guest with refreshments. A grenadine? Crème de Menthe? Benedictine? Crème de Cacao…
At this moment George entered with a tray on which was a whisky bottle and a siphon. “Or beer if you prefer it, sir?” he murmured to the visitor.
Superintendent Spence’s large red face lightened.
“Beer for me,” he said.
Poirot was left to wonder once more at the accomplishments of George. He himself had had no idea that there was beer in the flat and it seemed incomprehensible to him that it could be preferred to a sweet liqueur.
When Spence had his foaming tankard, Poirot poured himself out a tiny glass of gleaming green crème de menthe.
–Agatha Christie, Mrs. McGinty’s Dead
Tags: Agatha Christie, beer, Benedictine, Cocktail Talk, crème de cacao, Crème de menthe, grenadine, Hercule Poirot, Mrs. McGinty’s Dead, Poirot, Whiskey
Posted in: beer, Cocktail Talk, Liqueurs, Whiskey
April 10, 2020
It was only a week ago (which these days can feel like a long time, I know) when I broke it all out, all meaning my making of peanut butter simple syrup to try in drinks, following along a thread first spun by creative chums Paul and Colleen, and then broke out a drink called Pleasant Bounty using said peanut butter pleasantry. Did you miss that? I can’t believe it if you did. But if you did, be sure to go back and check out the pb goods, so you can get the full story and not feel un-full. Okay, back? Sweet, cause you won’t believe what’s about to happen here – peanut butter simple syrup drink #2! That’s right, there’s no way I wouldn’t try out more than one drink with a new creation. And, shhhh, between us, I think Particularly Boosting is even better than Pleasant Bounty. And do you like the two PB names? I sure do! This drink actually follows along the lines of the peanut butter simple, with a balance of ingredients in equal amounts, somewhat in an Alexander fashion, if we’re musing. Starting naturally with the pbs (peanut butter simple), and moving along to a nice base of vodka, and then a crème de cacao (accent on the “cao”) smoosh. The chocolate and peanut butter combo is so classic, I’m not even going to dwell on it. You know that’s the stuff. As is this drink.
1 ounce vodka
1 ounce peanut butter simply syrup
1 ounce crème de cacao
Cocoa powder for garnish
1. Add the three liquid ingredients to a cocktail shaker or mixing glass. Stir, but not too wackily.
2. Fill your mixing glass or shaker halfway full with ice. Stir again, gently.
3. Strain into a cocktail glass or comparable. Dust with a little cocoa.
Tags: cocktail recipe, cocktails, cocoa powder, crème de cacao, Friday Night Cocktail, Particularly Boosting, peanut butter, peanut butter drink, peanut butter simple syrup, vodka, What I’m Drinking
Posted in: Cocktail Recipes, Liqueurs, Recipes, vodka, What I'm Drinking
May 18, 2018
When a bottle shows up at your door wearing a sort-of a leather sheath, stitched up the back like a very cool (and very tough) boot, and having a grinning bronzed skull bottle topper, first, you very safely, very slowly, and maybe a little clandestinely, peek outside the door to ensure it wasn’t delivered by someone a bit more menacing then the local postal person. If it wasn’t, then (if you’re me), you take a sip.
If (again, if you’re me) it was a bottle of Padre Azul Reposado tequila, you don’t get the burn or serious kick you might expect from said presentation (though really, it’s a shout out to Mexican Day of the Dead culture), but instead a smooth, layered, sipping tequila, made by hand from 100 percent select blue agave, and aged for eight months in French oak casks. The flavor unfolds beautifully on the tongue, too, with a swirl of vanilla, a little nuttiness, a light herbal-ness, and a hint of smoke. Really, it’s one to have neat or over ice, at least to begin with.
If (a third time) you’re me, however, you can’t resist trying even a tequila or other spirt this fine in a cocktail. At first, because of the leather-jacketing-and-skull-grinning, I thought I’d go the more hard core route, and bring in some serious heat. But then, thanks to that vanilla and other notes, my brain exploded in another direction entirely – chocolate. I actually think tequilas of the right kind make a nice match with chocolate, and here, it’s a lush pairing. A little Cointreau made another swell attendee. I couldn’t completely let go of the spice idea, but wanted it clean and crisp and not annoying, and in that situation only Scrappy’s Firewater habanero tincture will do. One more magical ingredient – Bittermens Xocolatl Mole bitters, which somehow brings all of the other ones together – and we have a dessert drink fit for a king, no matter what they’re wearing.
2 ounces Padre Azul Reposado tequila
1/2 ounce crème de cacao
1/2 ounce Cointreau
1 dash Scrappy’s Firewater tincture
1 dash Bittermens Xocolati mole bitters
1. Fill a cocktail shaker halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail glass. Enjoy, sweets.
Tags: Bittermen’s Xocolati mole bitters, bitters, cocktail, cocktail recipe, Cointreau, crème de cacao, Friday Night Cocktail, Padre Azul Reposado tequila, Scrappy’s Firewater tincture, Skull Sweets, Tequila, What I’m Drinking
Posted in: bitters, Cocktail Recipes, Liqueurs, Recipes, Tequila, What I'm Drinking
May 17, 2013
Okay, this one looks pretty un-2013, with its pairing of out-of-favor-with-snooty-bartenders favorites crème de caco (perhaps the finest drink ingredient to say out loud, if you say it with the right ending emphasis) and peppermint schnapps. Between us, I haven’t consumed as much peppermint schnapps in the last 28 years as I did 29 years ago. Maybe there’s a correlation there? Who knows? However, with the sun starting to shine and the temperature starting to go up, it’s good to get the Coney Island Baby into your repertoire, because it’s an ideal thirst quencher for the summer months. Refreshing, minty, and working well with white outfits, and from Ginger Bliss and the Violet Fizz, forget about your schnapps bias and stock up for summer. You’ll thank me later.
Coney Island Baby
2 ounces white crème de cacao
1 ounce peppermint schnapps
Chilled club soda
Fresh peppermint sprig, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the crème de cacao and peppermint schnapps. Stir well.
2. Fill a highball glass three-quarters full with ice cubes. Strain the mixture over the ice. Fill the glass almost to the top with club soda. Stir, and garnish with the peppermint.
Tags: club soda, cocktail recipe, Cocktail Recipes, Coney Island Baby cocktail, crème de cacao, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, peppermint schnapps, What I'm Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking