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 Vanilla-Date infused Old Grand Dad 114
1 1/2 oz Cocchi Americano
1 barspoon (~1/8 oz) Cointreau
Stir with ice, strain into rocks glass with ice, garnish with a date slice.
Hosting this month’s Mixology Monday is Dagreb of Nihil Utopia. His theme is Burden of Proof, and I’ll let him expound upon it:
My theme this time is overproof. Or rather how you utilize overproofs. Do you sub them into your standards? Save them for accents in particular recipes? Pour them into ceramic volcanoes and set them on fire? Reserve them only for making liqueres? Whatever it be I’m looking for your recipes that use overproofs as base or as modifier…
Dagreb goes on to stipulate that for the purposes of this MxMo, overproof shall be booze at 51% abv or greater.
Now, it just so happens I’ve had my eye on a bottle of Old Granddad 114 for a few months now at my local liquor store. The price ($22) was ever so tempting, but for some reason I hadn’t yet pulled the trigger. So thank you, Dagreb, for finally giving me a reason to make this impulse purchase. Continue reading
2 oz Pisco <Macchu Pisco>
1/2 oz Dry Vermouth <Dolin>
1/2 oz Green Chartreuse
Combine ingredients and stir with ice, strain into a chilled cocktail glass. To oak age, make a ten serving batch in a container with a tight fitting lid. Add about an ounce of oak cubes (or a spiral). Shake every day or so and taste every few days until desired flavors are reached. Strain into clean container.
In the last few years, barrel aged cocktails have definitely become a thing. Bars are taking classic cocktails (or even their own creations), throwing them in an oak barrel, and waiting to see what happens. For brown spirits in particular, kind of takes the whole booze thing full circle. Bars have the buying power and space to procure and store 3-5 gallon barrels without much hassle. So what is the home bartender to do? Fear not, for I have the answer for you. Even better, you can play along at home. Continue reading