1 1/2 Whiskey (rye is traditional, here I used bourbon) [Woodford Reserve]
3/4 oz Dry Vermouth [Dolin]
3/4 oz Pineapple Juice
Combine ingredients, shake with ice. Strain into a chilled cocktail glass. Garnish with charred pineapple wedge
Well here we are, the final installment of my Bar Starter Kit series. In the previous posts, we covered a gin and orange liqueur via the Pegu Club, and a few other supporting players (Aperol, maraschino liqueur and sweet vermouth) in the Cherrycano. Now we turn to bourbon and dry vermouth to bring it all home. And just like we started this whole thing with the Pegu Club, I’m going to focus on a classic once again – the Algonquin Cocktail. Continue reading
2 oz Irish Whiskey [Grand Ten]
1/2 oz Blanc Vermouth [Dolin]
1/4 oz Becherovka
1/4 oz Benedictine
Stir with ice, strain into a chilled cocktail glass. Squeeze lemon peel over drink, garnish with lemon twist.
I write this post with a bit of a heavy heart. For you see, this is the last ever Mixology Monday. After taking the reins over 4 years ago, our fearless leader Frederic Yarm has deemed it time to end this lovely tradition. The universe apparently has conspired against him, with waning participation in the last year foreshadowing the final nail in the coffin; the website has locked out Frederic from making any more changes. Thus, he declared the final theme to be an Irish wake to give MxMo a proper send off. Specifically, we are tasked with writing about a drink featuring Irish whiskey, to which I solemnly oblige.
1 1/2 oz Aperol
1 1/2 Sweet Vermouth [Noilly Prat]
1/4 oz Maraschino Liqueur [Luxardo]
Combine in a glass, stir with ice. Strain into an ice filled rocks glass. Top with club soda and an orange twist.
This week is the second installment of my Bar Starter Kit series. Last week we tackled Gin and orange liqueur with the Pegu Club. Today, we’re taking a lower alcohol approach as we reach for Aperol, Sweet Vermouth and Maraschino Liqueur. The first two are bonafied workhorses in the bar, working well with a wide range of spirits. Maraschino liqueur is a good one because it lends a very distinctive flavor to cocktails, something a little different than other fruit based liqueurs. Continue reading
3/4 oz Ligth Rum [Boston Harbor Distilling Lawley’s Light]
3/4 oz Dark Rum [Plantation Original Dark]
1/2 oz Lime Juice
1/2 Grenadine [Powell & Mahoney]
1/4 oz Benedictine
1/4 oz Pernod [I used Absinthe]
Combine all ingredients, shake with ice. Strain into a chilled cocktail glass. Garnish with lime heart.
Adapted from Playboy’s Host & Bar Book by Thomas Mario
I knew I wanted to do a drink for Valentine’s Day, but I wasn’t sure what angle to take. Last year I did the whole chocolate (read: creme de cacao) thing, so that was out. Then a friend lent me his copy of Playboy’s Host & Bar Book. As I flipped through the pages, I realized this was the perfect thing for a holiday tangentially related to love, with a healthy dose of sex thrown in. Continue reading
2 oz Gin [Bully Boy]
3/4 oz Grand Marnier (Cointreau works too)
4 lime wedges (~1/2-3/4 oz lime juice)
Few dashes Angostura Bitters
Put lime wedges, Grand Marnier and bitters in a mixing glass. Muddle to combine. Add gin and ice. Shake, strain into a chilled cocktail glass, garnish with lime twist.
Recipe taken from The Craft of the Cocktail by Dale DeGroff
One of the main reasons I started this blog was to inspire people to make cocktails at home. To some, it can be a daunting task. All those recipes and bottles can be overwhelming, then you just end up reaching for a beer. So I’m always trying to think of ways to help ease people in the door. For the next few weeks, I’ll be talking about how you can make a surprising number of drinks with two base spirits and four other bottles (plus some bitters and juices). You’d be surprised how many classics and originals you can make with just bourbon, gin, orange liqueur, maraschino liqueur, Aperol, and sweet and dry vermouth (since it’s my blog and I make the rules, I’m counting the vermouths as one bottle). Those six bottles should run you a grand total of about $100, depending on which brands you buy. Not bad for a starter kit. Continue reading
2 oz Dark or Aged Rum* [Plantation]
3/4 oz Benedictine
1/4 oz Orgeat [Fee Bros]
More than a few healthy dashes Coffee-Pecan Bitters (I imagine chocolate bitters would work here too)
Stir ingredients with ice, strain into an ice filled rocks glass
* The original incarnation used Plantation Original Dark, and was tasty in its own right. Recently I picked up a bottle of their 5 year Aged Rum, and it made itself right at home in this glass. Feel free to use either kind
As I mentioned for the Thoroughly Polite Dustup, I took my first stab at homemade bitters this fall. I used my apple bitters for that drink. The other was batch I made was coffee-pecan (shoutout to Brad Thomas Parsons and his Bitters book for the recipes), and I couldn’t wait to get those in a cocktail. Luckily just after they were glass-ready, my sister and her significant other came to visit. Being mid-October, we got our fire pit ablaze and needed some drinks complete the fall setting.