1 3/4 oz Gin [Bully Boy]
3/4 oz Lemon Juice
1/2 Simple Syrup
2-4 oz Chilled Dry Sparkling Wine (Champagne, Prosecco, Cava)
Combine everything but the sparkling wine in a shaker, shake with ice. Strain into chilled champagne flute. Top with sparkling wine. Garnish with lemon twist.
Recipe taken from Epicurious
It’s that time of year again, one of the few points in the year that people actually drink Champagne (outside of weddings and charity fundraisers). As I mentioned last year, Champagne on its own is mediocre at best. That’s why on New Year’s Eve I prefer to use it (or the more affordable Prosecco/Cava option) as a component in a cocktail. At the close of 2015, I mentioned the Seelbach and my take on it, the Seelbeer. This time around, we’re sticking with another bubbly classic, the French 75. Continue reading
1 oz Gin <Short Path>
1 oz Campari
1 oz Simple Syrup
1/2 oz Lime Juice
~4 oz Grapefruit Soda <Izzy>
Combine everything except the soda in a shaker with ice. Shake, strain into an ice filled Collins glass, and top with grapefruit soda. Give a quick stir to combine. Garnish with lime wedge
Hot weather continues to be the theme of late here in Boston, so refreshment is of utmost importance. That means ice. That means fizz. That means citrus. Sounds like a Tom Collins to me. This old standard combines gin, lemon, sugar and club soda to combat the scorchiest of heat waves. As delicious as it is, sometimes I want just a little more kick in my drinks. Luckily, the Tom Collins is as good a template for exploration as it is a thirst quencher. Continue reading
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 Blanco Tequila <Lunazul>
1/2 oz Aperol
1/2 oz Lime Juice
Few dashes Bittermens Hopped Grapefruit Bitters
4 oz Ballast Point Grapefruit Sculpin (any citrusy IPA will do)
Combine and shake everything but the IPA with ice, strain into an ice-filled Collins glass. Top with 4 oz Ballast Point Grapefruit Sculpin. Stir gently to combine. Garnish with lime wedge or twist.
This month’s Mixology Monday goes in the opposite direction of the previous one. Last time, we devised drinks to help brave the depths of winter. This go-round, we’re looking toward the future to warmer climes with the theme of Spring Break. Joe DiPippa of the Southern Ash blog describes it thusly:
Welcome to the 106th installment of Mixology Monday, the online monthly cocktail party! After the winds of winter blew through in January and we steeled ourselves against the cold in MxMO CV, February is bringing the end of (meteorological) winter! As we look past the frost in the air for the arrival of spring, I wanted to challenge you with the theme of Spring Break!
Aside from looking at the calendar and counting down the days to the return of warmer weather, the countdown is also on to Spring Break. The best part of Spring Break is that it means so many things to so many different people, so I have some high expectations this month. Yes, tiki-heads, I am looking at you.
I want all of you to dig deep, steeled by last month’s MxMO, and find your spring break drink! What sort of drinks do you enjoy when you start to break out of your winter shell? Do you crave a return to gin and tonics? Is there a drink that calls to you as the weather warms and the sun creeps through the sky longer and longer? Perhaps there is a drink that you fondly recall from your days of being a callow youth on Spring Break that led you down this primrose cocktail path? Do you turn to a specific cocktail throughout this blustery winter to keep your dreams of spring alive? Do you crave a new cocktail taking you away? This is the month to to share those warm weather finds!