2 oz bacon fat washed Pisco [Macchu Pisco]
.5 oz Parmesan cheese infused Dry Vermout [Dolin]
.5 oz Crushed red pepper and pasta water simple syrup
1 whole egg
Combine ingredients in a shaker, dry shake to emulsify the egg. Add ice and shake again. Double strain into a chilled cocktail glass, garnish with parmesan crisps and bacon pieces.
For those who mostly frequent my blog, let me tell you about a little monthly instagram contest run by @homebarawards. Every month, they pick a different theme, then amateurs and professionals across the interwebs submit recipes based on said theme. Passed contests have been low-waste based, Bowie based, story based, and even Star Wars based (obvs). Oh, and I may have come in third in that last one. 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
Spirit of the Game
1 1/2 oz Blanco Tequila [Lunazul]
3/4 oz Green Chartreuse
1/2 oz Dry Vermouth [Dolin]
1/4 oz Pickle Juice
Shake with ice, strain into a chilled cocktail glass. Garnish with pickle slices.
A few weeks ago Matt @theamateurmixologist put together an event for the drinkstagram community. He wanted everyone to help celebrate International Day of Peace (Sept 21) by creating a cocktail that, in some way, captures the spirit of peace. After thinking about different ways to capture this theme in a glass, I eventually turned to sports for my inspiration. Continue reading
1 oz Old Tom Gin [Hayman’s]
1 oz Suze
1 oz Lapsang Souchong Infused Dry Vermouth*
Stir with ice, strain into an ice filled rocks glass. Garnish with lemon twist.
* Steep two tea bags in a 375ml bottle for about an hour, tasting every ten minutes after 30 mins. Remove tea bags when desired flavor is reached.
Hey everyone, it’s one of the most wonderful times of the year in the cocktail world – Negroni Week. Bars across the country serve the classic gin/Campari/sweet vermouth drink, or their own variations, all the while donating proceeds from those drinks to their favorite charities. Can’t beat being a barfly and a philanthrope all at once. Not surprisingly, many homebartenders get into the act themselves. Continue reading
1 1/2 oz Rye Whiskey [Rittenhouse]
1/2 oz Cointreau
1/2 oz Orgeat [El Guapo Bitters]
1/4 oz Dry Vermouth [Dolin]
1/4 oz Lemon juice
Few dashes Angostura and Orange bitters [Regan’s]
Shake with ice, strain into a chilled cocktail glass. Garnish with lemon twist.
Back in January, a good friend of mine was getting married in Cali. For a while, he considered having me design a drink for the reception. Since he lives in NYC, I would come up with a drink, and send him the specs so he could make it himself. Ultimately, he got cold feet (on the drink, not the wedding), mostly because the venue convinced him to play it safe with a margarita variation (which was still delicious, by the way). But we both agreed one of the drinks I sent him was worthy of a post, and that time has come. Continue reading
1 1/2 Whiskey (rye is traditional, here I used bourbon) [Woodford Reserve]
3/4 oz Dry Vermouth [Dolin]
3/4 oz Pineapple Juice
Combine ingredients, shake with ice. Strain into a chilled cocktail glass. Garnish with charred pineapple wedge
Well here we are, the final installment of my Bar Starter Kit series. In the previous posts, we covered a gin and orange liqueur via the Pegu Club, and a few other supporting players (Aperol, maraschino liqueur and sweet vermouth) in the Cherrycano. Now we turn to bourbon and dry vermouth to bring it all home. And just like we started this whole thing with the Pegu Club, I’m going to focus on a classic once again – the Algonquin Cocktail. Continue reading
120 Down the Deegan
1 1/2 oz Gin [Boodles]
1/2 oz Sweet Vermouth [Dolin]
1/2 oz Dry Vermouth [Dolin]
1/2 oz Blood Orange Limoncello [Fabrizia]
Few dashes Orange Bitters [Regan’s]
Combine ingredients with ice, stir, strain into chilled cocktail glass. Garnish with lemon twist.
I have a few exciting things to announce. First is a partnership with Muddle & Stir. They sell everything you need for your bar except the booze. Bitters, syrups, tools, etc, they’ve got you covered with an amazing selection. Plus, all you guys get 10% if you use promo code MR10MUDDLE. You can also clink the link on the side bar. They carry a wide variety of accouterments you likely haven’t seen before, and will certainly get your creative juices flowing.
Second, about a month ago I received some limoncello from Fabrizia spirits. It’s not something I normally keep stocked, so I was excited for the opportunity to experiment with limoncello in cocktails. Even better, in addition to the traditional offering, I also got a blood orange liqueur and cream version. The blood orange was especially intriguing, and immediately my wheels started turning. Continue reading