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
2 oz Irish Whiskey [Grand Ten]
1/2 oz Blanc Vermouth [Dolin]
1/4 oz Becherovka
1/4 oz Benedictine
Stir with ice, strain into a chilled cocktail glass. Squeeze lemon peel over drink, garnish with lemon twist.
I write this post with a bit of a heavy heart. For you see, this is the last ever Mixology Monday. After taking the reins over 4 years ago, our fearless leader Frederic Yarm has deemed it time to end this lovely tradition. The universe apparently has conspired against him, with waning participation in the last year foreshadowing the final nail in the coffin; the website has locked out Frederic from making any more changes. Thus, he declared the final theme to be an Irish wake to give MxMo a proper send off. Specifically, we are tasked with writing about a drink featuring Irish whiskey, to which I solemnly oblige.
1 1/2 Brandy [Copper and Kings]
3/4 oz Ancho Reyes Chile Liqueur
1/2 oz Becherovka
1/4 oz Allspice Dram [St. Elizabeth]
Prepare hot chocolate in a mug, add in the above and stir. Top with Allpsice Dram Whipped cream (whip heavy cream and add a splash of Allspice Dram). Sprinkle with chile powder and garnish with a cinnamon stick.
When I first did the bottle swap with Garnish Girl and got some Ancho Reyes, I couldn’t resist combining it with Kummel in The Pope of Chili Town. Since then, I’ve thought about other traditional pairings with chiles, and the classic mole sauce caught my interest. Chiles and chocolate combine to form a rich, spicy flavor. Depending on the recipe, there are anise, cloves, allspice, and various other spices in there as well. Could this translate to cocktail form? This idea was already kicking around in my head, and then along comes Katie at Garnish Blog with the latest Mixology Monday theme – chocolate. It’s clearly fate.
2016 is officially behind us, so let’s take a peak in the rear view mirror and hand out some some awards (the Muddlees? Still working on that one). On to the winners.
Top Three Most Viewed Posts
#3 – It’s Pronounced Yah-grr (featuring the Jagroni) – Negroni variation with Becherovka
#2 – Build a Better Bar Part 1: Poppin’ Bottles (featuring the Training Wheels) – A great intro to Aperol
And the most viewed post is…
#1 – The Ol’ Switcheroo (featuring the Half Windsor Knot) – This one actually makes me Continue reading
Breakfast in America
2 oz Tennessee Whiskey
3/4 oz Becherovka
1/2 oz Benedictine
1/4 oz Cinnamon Maple Simple Syrup
Few dashes Coffee Pecan Bitters
1 whole egg
Combine everything is an empty shaker, vigorously dry shake to combine. Add ice, shake again. Strain into an empty rocks glass*. Garnish with shaved cinnamon and whiskey soaked raisins.
The holidays are fast approaching, which means lots of family time, whether they’re coming to you or vice versa. While the dinners are often the focal point, Gary of the Doc Elliott realizes extended stays mean breakfasts and brunches happen too. And as we all new, a little day drinking always helps bring the family together. That’s why his theme for this month’s Mixology Monday is brunch cocktails. You can read the full announcement post here, but three words sum it up. Bacon, Eggs, and Booze.
3/4 oz Genever <Bols>
3/4 oz Becherovka
3/4 oz Aperol
1/2 oz Blood Orange juice
1/4 oz Bourbon <Woodford Reserve>
Shake with ice, strain into chilled cocktail glass
Genever is an interesting beast. It lives somewhere between gin and whiskey. Gin is simply a distilled neutral grain spirit infused with some botanicals; genever is partly that same spirit, but also blended with a maltier spirit made from the same grains to give it a sweeter edge. Serious Eats goes into a bit more detail, but you get the idea. Genever is also the proto-gin, as the Dutch were making the stuff and throwing some of the classic gin botanicals (juniper, coriander, etc) into it to take the edge off. Eventually it made its way to England and the malty base was eliminated, and you get the more familiar London Dry Gin.
1 oz gin <Boodles>
1 oz Becherovka
1 oz sweet vermouth <Dolin>
Few dashes orange bitters <Regan’s>
Stir with ice, strain into a chilled cocktail glass
I took my 4 year old (4 3/4 if you asked her) to her first NHL game last weekend. It was a matinee affair with the Bruins taking on the Panthers. I’d rather it was a Ranger game, but such is the life of a New York sports fan living in Boston. Regardless, we both had a blast. Continue reading