1 ½ oz Mezcal [Fidencio]
.75 oz Spiced Pear Liqueur [St. George Spirits]
.75 oz Licor 43
Stir with ice, strain into a cockail glass. Garnish with pear slice.
Guess what? It’s time for our 5th (!) installment in the bottle swap series. As a brief refresher, the Bottle Swap ™ is that thing Garnish Girl and I do where we each buy a bottle of something, and then trade half of that bottle with the other person. So, for the price of one bottle, we each end up with two things on our wish lists. It’s a win win. Previous installments included ginger liqueur, Ancho Reyes, Suze (hers; mine), and banana liqueur. Now it’s time to get down with St. George Spiced Pear! Be sure to check out Katie’s Spiced Pear Punch before you read any further! Continue reading
1 1/2 oz Old Tom Gin [Hayman’s]
1 oz Etrog Liqueur [Sukkah Hill Spirits]
1/2 oz Gential Amaro [Lo-Fi Spirits]
Stir with ice, strain into a chilled cocktail glass. Garnish with lemon leaf.
Monday was the start of one of the less splashy Jewish holidays, Sukkot. It’s a holiday that celebrates the last harvest of the year, and the three walled structure, called a sukkah, represents the temporary dwellings constructed by farmers in the field. The inside is decorated with, among other things, leaves from date, myrtle, and willow trees, as well as etrogs. These are fruits from the citron tree, and are one of the original citrus fruits from which all other citrus originated. Continue reading
Hop On, Hop Off
2 oz Rye Whiskey [Rittenhouse]
3/4 oz Grapefruit Liqueur [Giffard]
1/4 oz Hopped Elderflower Collins Syrup [Bittermilk]
Few dashes Hopped Grapefruit Bitters [Bittermens]
Stir with ice, strain into a chilled cocktail glass. Garnish with hop flowers.
I’ve already talked about my love for tonic syrups, which can really take your G&T game to the next level. Well the fun doesn’t stop there. There are also syrups for other drinks, including the Tom Collins (aka G&T’s cousin). Like this Hopped Elderflower number from Bittermilk. It’s the same idea. Grab some gin, citrus of your choice, and club soda, then combine all that with the syrup over ice. Give a quick stir and your in for a real Collins treat. But just cuz it’s labeled a Collins syrup, doesn’t mean you should only use it in a Collins. Continue reading
3/4 oz Pineapple Rum [Plantation Stiggins Fancy]
3/4 oz Yellow Chartreuse
3/4 oz Benedictine
3/4 oz lime juice
Shake ingredients with ice, strain into a chilled cocktail glass. Garnish with lemon twist.
The Last Word. You can almost consider it the poster child for resurrected classic cocktails. Manhattans and Martinis never really went away, they just got the care and respect they deserve with the cocktail renaissance. The Last Word? Well, nobody even heard of it before it was revived in 2004, and it soon became the darling of the pre-prohibition era drinks. Continue reading
Wookin’ Pa Nub
1 1/2 oz Buckwheat Whiskey [Catskill Distilling Co]
3/4 oz Ramazzotti
1/2 oz Chile liqueur [Ancho Reyes]
1/4 oz Dry Vermouth [Westport Rivers Winery]
few dashes dry sarsaparilla bitters [Bad Dog Barcraft]
Stir with ice, strain in to a chilled cocktail glass. Garnish with lemon butterfly (or a twist will do too)
Guess what? I love whiskey. Mostly of the American persuasion – your bourbons, ryes, and whatnot. I’m always on the lookout for new distilleries or interesting mash bills. So when I saw the bright yellow label of The One and Only Buckwheat Whiskey from Catskill Distilling Company beckoning, I had to answer its call. Continue reading
1 1/2 oz Apple Brandy [Short Path Distillery]
1/2 oz Suze
1/2 oz Punt e Mes
1/2 oz St. Germain [St. Elder]
Few dashes Fancy Tony’s barrel aged citrus bitters
Stir with ice, strain into a cocktail glass. Garnish with lemon twist.
A while back while surfing instagram, I tagged a drink called the Kirkwood from Miguel’s @migsology feed (who in turn got it from Nic @ntitz). Anyway, it was an interesting combo of Rye, Punt e Mes, Cynar, and St. Germain. Since I didn’t have any Cynar at the time, I broke it down into its parts (base, fortified wine, amaro, sweet liquer) and then built it back up. Continue reading
We Are All Reclining
1 1/4 Slivovitz [Jelinek]
3/4 oz ginger liquer [Barrow’s Intense]
1/2 oz Lemon Juice
1/4 oz Cherry Brandy [ Cherry Heering]
1/4 oz Besamim
Shake with ice, strain into a cocktail glass. Garnish with lemon twist.
Recently my friend @schmaltzychef introduced me to the world of Slivovitz. These plum brandies are from Eastern Europe and have a ton of old world cache. They have been on my mind ever since trying one at his apartment, and with Passover right around the corner, I figured it’s the perfect time to pick up a bottle for my own bar.