Prince of Wales
3/4 oz Brandy [Copper and Kings]
3/4 oz Madeira [Broadbent Rainwater]
1/4 oz Triple Sec [Short Path]
Few dashes Titze Bitters Bear’s Den Aromatic Bitters (original recipe calls for Angostura]
Combine in a mixing glass, stir with ice and strain into champagne flute. Top with ~3 oz Champagen (or Prosecco, or Cava), and lightly stir to combine. Garnish with lemon twist.
Taken from Mr. Boston Official Bartender’s guide.
Welp, it’s that time again. The weather’s getting cold, the calendars are turning over, and parties are being planned. Rest assured no matter where you celebrate Sunday night, there will be bubbles. And it’s my yearly duty to remind you that you can do better than just champagne on New Year’s Eve. Continue reading
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.
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!