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
1 oz Duck Fat bourbon* [Old Granddad Bonded]
1 oz Apple Brandy [Short Path]
1/2 oz Ginger Liqueur [Barrow’s Intense]
Few dashes lemon ginger bitters [Hella Cocktail]
Stir with ice, strain into a rocks glass. Garnish with lemon twist.
* Combine ~2 oz duck fat with ~8 oz bourbon in a glass jar. Let sit at room temperature for about an hour. Place in freezer for about 2 days. Then remove from freezer and discard fat cap (or save for later), and strain through coffee filter. Fat washed bourbon can be stored in the fridge for a few weeks.
For New Year’s Eve, I took my first stab at fat washing booze by infusing brown butter into bourbon. It was super easy and, more importantly, delicious, particularly in an Old Fashioned. I also did some cooking that night, including a sous-vide duck breast. After searing it off to crisp up the skin, there was a fair amount of duck fat leftover. Armed with my new fat washing experience, I poured it into some bourbon. Continue reading
2 oz vodka
1/2 Dry Vermouth
1/4 oz Calvados
1/4 oz Lemon Juice
Few dashes Orange Bitters
Combine ingredients in a glass with ice, shake, and strain into a chilled cocktail glass. Garnish with lemon peel Star of David.
We’re looking down the barrel of the holiday season, so why not keep things festive. This week I wanted try and come up with a drink to celebrate Hanukkah. One option was to pull inspiration from the menorah and candles, but Homer already made the best cocktail to incorporate fire. Instead, I turned to the dinner table, where you will always find a plate of crispy latkes. Continue reading
Thoroughly Polite Dustup
1 oz Apple Brandy
1 oz Bourbon
3/4 oz Ginger Liqueur <King’s Ginger>
1/4 oz Rich Demerara Syrup
Few dashes Apple Bitters
Combine ingredients with ice, stir, strain into a chilled cocktail glass. Garnish with candied ginger crown.
One of the things that led me to start this blog was all the other great cocktail blogs out there. After enough reading, I was inspired to start making my own drinks at home. So it’s very exciting that this week I’m doing a collaboration post with a fellow blogger-in-arms, Katie over at Garnish Girl. Even better, she also lives in Boston, so we could meet in person. That affords us certain luxuries, such as the ability to exchange hard goods. In this case, that would be bottles. We each picked one, made the handoff, and then came up with drinks for said bottles.
The Big Suit
2 oz Apple Brandy
3/4 oz Punt e Mes
1/2 oz Maraschino Liqueur
Stir with ice, strain into an empty rocks glass.
In my opinion, the topic of best live concert film ever is basically a two horse race. For shear star power, The Band’s The Last Waltz is mindblowing. Eric Clapton, Van Morrison, Dr. John, Bob Dylan…and that’s barely half of all the cameos. The show depicts The Band’s last concert, and they use their musician pals not just to re-imagine their own hits, but also play backup on a number of covers with the original artists as well. And from a purely musical and performance standpoint, we have The Talking Heads’ Stop Making Sense. Stitched together from performances across three nights, this is peak Talking Heads. The show slowly builds from their early art-pop-punk songs to the groove-oriented prog-funk arrangements (thanks to some help from Bernie Worrell) of the Remain in the Light era. At this point you’re probably wondering what this has to do with cocktails. Don’t worry, I’ll get there.