The Great Room
3/4 oz White Rum [Smoky Quartz Distillery]
3/4 oz Bourbon [Woodford Reserve]
3/4 oz Cointreau
3/4 oz Lime Juice
Few Dashes Angostura bitters
Shake with ice, strain into an ice filled rocks glass. Garnish with lime twist.
Two weekends ago I was at my friend’s house in New Hampshire. These are always enjoyable trips, with lots of friends and friends of friends hanging out in an idyllic setting. On the way up we stopped at a NH state liquor store. For those that don’t know, NH has these state run liquor stores that are the size of grocery stores. since this is the “Live Free or Die” state, there are no taxes on anything which means some pretty good prices. I walked out with a bottle of white rum from Smoky Quartz Distillery. Continue reading
Over Under Sideways Down
2 oz Blanco Tequils [Lunazul]
1 oz Green Chartreuse
Few Dashes Black Cloud Garden Party Bitters (celery bitters would work too)
Combine ingredients in glass, stir with ice. Strain into an ice filled cocktail glass. Garnish with lime twist (or lemon in this case, since I didn’t have any lime).
The nice thing about making drinks at home is you can do whatever the hell you want. It’s not like you have an unhappy customer on your hands if it doesn’t work out. You only have yourself to blame. And really, that just means you get to tweak things in the next drink. It’s a liberating feeling, and it’s one of my favorite parts of home cocktailing. Throw stuff at the wall (or in the glass, as it were) and see what sticks.
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
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.
2 oz Bourbon <Woodford Reserve>
3/4 oz Benedictine
1/4 oz St. Germain
Few dashes Peach Bitters * <Fee Bros.>
Stir with ice, strain into an ice filled rocks glass
* When I first made this drink, I didn’t use any bitters. However, I’ve come to realize most bitters work pretty well with it, so use whatever you have on hand. Or use none at all.
News flash: I love brown spirits. You can give me all the whiskies, and I’ll be just fine. And don’t stop there. Cognacs and brandies are always welcome in my home. Maybe that’s why I love Benedictine so much. Combine this liqueur with any brown base spirit, and you’re almost guaranteed a delicious drink. Continue reading
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.
Arts & Sciences
1 1/4 oz Rye Whiskey <Rittenhouse>
1 oz Apple Cider
1/2 oz Benedictine
1/4 oz Cointreau
1/8 oz (1 barspoon) Maple Syrup
Few dashes Angostura Bitters
Shake ingredients with ice, strain into a rocks glass filled with ice. Garnish with an apple fan.
Two years ago this past Tuesday, two of my good friends got married. We’ve been friends for almost 10 years, and shared many a drink at each other’s houses or out on the town. It wasn’t a huge surprise when they asked me to create a drink for their rehearsal dinner, despite the fact I hadn’t even started this blog yet. But it was a big responsibility, one that I was excited to take on.
1 1/2 oz Brandy
3/4 oz Strawberry Shrub
1/2 oz Amaro Montenegro
1/4 oz St. Germain
Hopped Grapefruit Bitters <Bittermen’s>
Stir with ice, strain into rocks glass over ice. Garnish with strawberry wheel.
It’s finally here, the Mixology Monday CX -Vinegar roundup (better late than never, amirite?). It looks like this theme really sparked some creativity, as we had several people with multiple submissions this time around. On to the drinks!
On the Nose
2 oz Gin <Short Path>
1/2 oz St. Germain
1/4 oz Green Chartreuse
1/4 oz Lime Juice
Shake with ice, strain into an ice filled rocks glass, garnish with lime peel.
It’s been upwards of 90 degrees here in Boston of late, so this week I wanted something light and refreshing. I grabbed my journal and thumbed through the pages, looking for only drinks on the rocks. This made me realize two things. 1) I should start using symbols to show how drinks are served (Mr. Boston does this wonderfully, with a little picture of the glass type next to each drink). 2) Apparently I really like up drinks (Is it too late for a retroactive New Year’s resolution to make more drinks on the rocks?). Despite the lack of distribution in my recipes, I managed to find a suitable warm weather tipple.
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