1 1/2 oz Campari
1 1/2 oz Sweet Vermouth <ideally an Italian one like Martini and Rossi, but any vermouth will do>
Combine Campari and Sweet Vermouth in a rocks or highball glass with ice, top with club soda and give a quick stir. Garnish with orange wedge or peel
This post is the first (kind of*) in a series on classic drinks. I’m using the term “classic” loosely here, as a way to refer to standard drinks that everyone should know. They don’t necessarily have to be old to be considered classic, but they do have to be delicious.
* Of course I just thought of this series title, but some of my previous posts certainly meet the criteria
Lemon Juice (and zest if you want)
2-3 oz (give or take) Chesuncook Botanical Spirit
Combine ingredients in a pitcher, adjusting flavors as necessary. Add liquor to pint glass filled with ice, top with Bloody Muddle. Garnish with celery stalk and pickle spear or whatever. Top with a few dashes of celery bitters. If you don’t have Chesuncook, use vodka, gin, tequila, mezcal… you get the idea
I’ve had somewhat of a love/hate relationship with tomatoes. Growing up, I would only eat them in sauce form, whether it be pizza or pasta. The thought of a slice of tomato on a burger or sandwich made me shudder. Luckily, a trip to Italy in college finally opened my eyes to their deliciousness. After that, they slowly worked their way onto my subs and even into salads. There was one hurdle I still couldn’t get over…the Bloody Mary. Continue reading
3/4 oz Gin <Boodles>
3/4 oz Green Chartreuse
3/4 oz Maraschino Liqueur <Luxardo>
3/4 oz Lime Juice
Shake with ice, strain into a chilled cocktail glass. Garnish with a cherry.
It’s almost April, which can only mean one thing…Masters Week! I have the privilege of attending Wednesday’s practice round this year, and could not be more excited. As such, I’ll be taking next week off*, but I knew whatever drink I wrote about today would be required to have Green Chartreuse in it, natch**. What better cocktail to choose than the one that introduced me to this herbaceous, floral liqueur…the Last Word.
1 1/2 oz gin
1 1/2 oz Sweet Vermouth
Few dashes orange bitters <Regan’s>
Stir with ice, strain into chilled cocktail glass.
This classic is considered to be the father of the Martini, or at least a heavy influence on what would later become the more popular “Gin and Vermouth” drink. Ever since discovering it a few years ago I have always enjoyed the sweet/dry interplay between the gin and vermouth. A wonderful lesser known classic indeed.
We’re wrapping up this month’s Build a Better Bar series by talking about essential tools as well as some of my suggestions for worthwhile resources to keep around the house. First, let’s tackle the tools. While you can get away without most of these, your life will be much easier with them.
2 oz Gin
1/2 oz Maraschino liqueur <Luxardo>
1/4 oz lemon juice (up to 1/2 oz if you like your citrus)
(the classic recipe calls for 1/8-1/4 oz Creme de Violette. I don’t have it at home, so I omit it, at no detriment to the drink though).
Shake with ice, strain into a chilled cocktail glass. Garnish with a cherry*.
If the Manhattan was the drink that had me sticking my toe in the classic cocktail pool, the Aviation made me want to take a running start and do a cannonball in there.
2 oz Bourbon <Woodford Reserve>
1/2 oz Sweet Vermouth
1/2 oz Cointreau
Few dashes orange bitters <Fee Brothers>
Stir with ice, strain into chilled cocktail glass. Garnish with a cherry*
When I thought about how to start this whole blog thing off, there was only one drink to write about…the Manhattan. You could call it my gateway cocktail. Continue reading