2 oz Bully Boy Private Cask Whiskey
1/2 oz Amaro Montenegro
1/2 oz Ginger Liqueur [Barrow’s Intense]
Few dashes lemon ginger bitters [Hella Bitters]
Stir with ice, strain into a cocktail glass. Garnish with crystalized ginger and lemon twist.
A few months ago I finally made it over to Bully Boy Distillers in South Boston. Many of their bottles have been staples in my bar since I first stumbled upon a tasting at a liquor store a few years back. Needless to say I was very excited to check out Bully HQ. They have a very creative bar program there, since they can only use alcohol they produce themselves. After a few drinks and a little tour, I was ready to choose my souvenir from the trip. Lucky for me, they recently released a special whiskey aged in both Port and Madeira barrels. Already a fan of their American Straight Whiskey, I didn’t hesitate to grab this one on my way out.
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
1 1/2 oz White Whiskey [Bully Boy]
3/4 oz Cranberry Liqueur [GrandTen]
3/4 oz Triple Sec [Short Path]
Few dashes Fancy Tony’s Barrel Aged citrus bitters
Stir with ice, strain into an ice filled rocks glass. Garnish with lemon star flag.
Tomorrow is the 4th of July, one of the great drinking holidays in our fair country. And so it’s my civic to come up with a drink to help celebrate. However, I’m not gonna do what you think I’m gonna do. And no, I’m not talking about flipping out, but instead about coming up with a red, white, and blue themed drink.
There’s a bit of a heat wave coming to Boston this weekend, so I figured it’s the perfect time to talk about some of my favorite refreshing tipples. These classics will keep you cool as the temperature climbs, and they all come together with two or three ingredients. Even better, I put my own spin on each one so you’ll get twice the inspiration. Continue reading
2 oz CALI Whiskey [CALI Distillery]
.5 oz Amaro Nonino
.5 oz House Blackberry Cinnamon Shrub
Stir with ice, strain into an ice filled rocks glass. Garnish with blackberries.
A few weeks ago the people behind Sukkah Hill Spirits sent me some of their latest venture, a foray into the whiskey world. They dubbed their CALI Whiskey as a “California twist on the classic American sipping whiskey.” Being card carrying member of the brown spirits fan club, I couldn’t wait to crack it open. Continue reading
1 1/2 oz Rock and Rye [New York Distilling Company]
1/2 oz House Strawberry Basil Black Peppercorn Shrub
1/2 oz Zucca
1/2 oz Punt e Mes
Stir with ice, strain into an ice filled rocks glass.
A few months ago we had some friends over for game night (and cocktails of course). As the night was winding down, one of my friends wanted one more drink, but something on the low ABV side of things. Normally I’m a stiff, boozy nightcap kind of guy, so I was excited to get out of my comfort zone and focus on the other side of the spectrum.
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
Cruise Ship Magician
2 oz Pisco [Macchu Pisco]
.5 oz House Strawberry Basil Black Peppercorn Shrub
.5 oz Becherovka
Gently muddle some mint in the bottom of a mixing glass. Add remaining ingredients, stir with ice, strain into an ice filled rocks glass. Garnish with mint sprig
One of the more enjoyable parts of home cocktailing is making my own mixers. Syrups, shrubs, bitters and the like are all fun little projects. Sometimes, I get a little ahead of myself, and make too many at once. Well, not really too many – but I’ve been known to have a few random jars scattered throughout the fridge. Continue reading