1 1/2 oz Aperol
1 oz Dry Vermouth <Dolin>
1/2 oz Cranberry Liqueur * <Grand Ten Craneberry>
4 oz Dry Hard Cider <Bantam Wunderkind>
Combine the first three ingredients in a glass, stir with ice. Stain into an empty stemmed glass, top with 4 oz hard cider. Garnish by floating about 5 fresh cranberries in the glass.
Thanksgiving is by far my favorite holiday. It knows what it’s about. Food, drinks, football and family. No crazy decorations. No mile long gift lists. Just good old fashioned gluttony. Wine is usually the drink of choice on most holiday tables, but I’m here to preach another angle. Hard Cider. Continue reading
Breakfast in America
2 oz Tennessee Whiskey
3/4 oz Becherovka
1/2 oz Benedictine
1/4 oz Cinnamon Maple Simple Syrup
Few dashes Coffee Pecan Bitters
1 whole egg
Combine everything is an empty shaker, vigorously dry shake to combine. Add ice, shake again. Strain into an empty rocks glass*. Garnish with shaved cinnamon and whiskey soaked raisins.
The holidays are fast approaching, which means lots of family time, whether they’re coming to you or vice versa. While the dinners are often the focal point, Gary of the Doc Elliott realizes extended stays mean breakfasts and brunches happen too. And as we all new, a little day drinking always helps bring the family together. That’s why his theme for this month’s Mixology Monday is brunch cocktails. You can read the full announcement post here, but three words sum it up. Bacon, Eggs, and Booze.
The Pope of Chili Town
1 1/2 oz Reposado Tequila
3/4 oz Ancho Reyes Chile Liqueur
1/2 oz Falernum
1/4 oz Dry Vermouth
1/8 oz (1 barspoon) Kummel
Stir with ice, strain into an ice filled rocks glass.
Here we go, part two of my Bottle Swap Collaboration with Garnish Girl. Last week we focused on the King’s Ginger ginger liqueur for the Thoroughly Polite Dustup and Moscow Martini. This week we’re turning our attention to Ancho Reyes Chile Liqueur. I’ve walked by this bottle countless times, growing more and more intrigued by its vintage-ish label and promise of heat and pepper flavor. It took a bottle swap to finally get it in my bar.
Thoroughly Polite Dustup
1 oz Apple Brandy
1 oz Bourbon
3/4 oz Ginger Liqueur <King’s Ginger>
1/4 oz Rich Demerara Syrup
Few dashes Apple Bitters
Combine ingredients with ice, stir, strain into a chilled cocktail glass. Garnish with candied ginger crown.
One of the things that led me to start this blog was all the other great cocktail blogs out there. After enough reading, I was inspired to start making my own drinks at home. So it’s very exciting that this week I’m doing a collaboration post with a fellow blogger-in-arms, Katie over at Garnish Girl. Even better, she also lives in Boston, so we could meet in person. That affords us certain luxuries, such as the ability to exchange hard goods. In this case, that would be bottles. We each picked one, made the handoff, and then came up with drinks for said bottles.
2 oz Gin <Boodles>
3/4 oz Honey Syrup*
1/2 oz Lemon Juice
Combine ingredients and shake with ice, strain into a chilled cocktail glass. Garnish with lemon twist. You can also change the amount of honey syrup and lemon to fit your palate. Taken from Dale DeGroff’s The Craft of the Cocktail.
There are some classics that have quite the reputation, even to those not deeply entrenched in the cocktail world. Your Manhattans, your Martinis, your Daquiris, and so on. Then there are classics you discover when you get your first proper cocktail book, or when you go to a bar that has a whole portion of their menu devoted to Prohibition Era drinks (or even before) . The Bee’s Knees falls into this camp. Continue reading