2 oz White Whiskey <Bully Boy>
1/2 oz Montenegro
1/2 oz St. Germain
1/4 oz Creme de Violette
Stir with ice, strain into a chilled cocktail glass. Garnish with flamed lemon peel.
The other night I decided to take a different approach to the flavor profiles in my drink. Normally I lean towards the boozier, slightly bitter side of the spectrum. To switch things up, I looked through my bar for liqueurs with a more floral personality. Creme de Violette was an obvious place to start. The aromas in this bottle make you feel like you’ve walked into a flower shop. A friend recently lent me some, and I’ve only put it to use in Aviations so far. This was the perfect opportunity to see how it gets along with other bottles. Plus, the news that Prince had passed just broke, so I figured the purple liqueur would be a nice mini-tribute.
3/4 oz Gin <Wire Works>
3/4 oz St. Germain
3/4 oz Grand Marnier
3/4 oz Lemon Juice
1 barspoon Absinthe for rinsing
Rinse empty cocktail glass with absinthe. Combine rest of ingredients in a shaker and shake with ice. Strain into chilled cocktail glass, garnish with lemon twist
Recently I restocked my bar with a bottle of Grand Marnier. It’s been quite some time since it last sat amongst the other liqueurs, so I’ve been going back through my recipes to see how I utilized it in the past. The Chunnel spoke to me this week for a few reasons.
Drop It Like It’s Hot
1 oz Rye Whiskey <Rittenhouse>
1 oz White Whiskey <Bully Boy>
3/4 oz Pimm’s No. 1
1/2 oz lemon juice
1/2 oz hot honey syrup*
Combine ingredients in a collins glass. Fill with crushed ice, swizzle until outside of the glass frosts over. Top off with a little more crushed ice, add a few dashes of Angostura bitters and a straw, garnish with lemon twist
* For the honey syrup, combine equal parts warm water and Mike’s Hot Honey and stir until dissolved
Hey, guess what? It’s Mixology Monday* time! This month Boston’s own Frederic Yarm of Cocktail
Virgin Slut is hosting (you may recognize that site since I’ve been known to link to it from time to time). He’s chosen swizzles as the theme. “What are swizzles?” you might ask. Well, head over to Frederic’s announcement post for the full details. The tl;dr version is basically this one sentence from that post:
… swizzles are built in the glass, topped with crushed ice, and agitated with a rapidly spinning natural swizzle stick (or facsimile) to mix and chill.
2 oz Genever <Bols>
1/2 oz Grand Marnier
1/2 oz Punt e Mes
Few dashes Fee Bros Whiskey Barrel Aged Bitters
Stir with ice, strain into a chilled cocktial glass. Garnish with orange twist.
This passed weekend I stumbled upon Spinal Tap on TV. I came in on the scene of them going over reviews of their earlier albums, which is pretty close to the beginning. Next thing I know, they’re going on their reunion tour in Japan and the movie is over. It was even on a channel with commercials, which is a testament to how much of a classic it really is. Continue reading
1/2 oz. coffee liqueur
1/2 oz. amaretto
1/2 oz. light rum *
1/2 oz. Irish cream liqueur
2 oz. half and half
Shake with ice. Pour into ice filled old fashioned glass.
Like every good house that was built in the 1960’s, we have a bona fide wood paneled room. Complete with fireplace, dart board and your grandmother’s liquor cabinet. You know those liqueurs that you find in the back of a dusty cabinet. Well, we have them too, and I kind of love them.