.5 oz White Rum [Smoky Quartz Distillery]
.5 oz Aged Rum [Diplomatico Reserve]
1 oz Rhum Agricole [Clement V.S.O.P]
1 oz Dark rum [Grand Ten Distilling]
.75 oz Besamim [Sukkah Hill Spirits]
.75 oz Pineapple Juice
.25 oz Lemon juice
.25 oz grenadine
Shake ingredients with ice. Strain into a tiki mug filled with crushed ice, then top with more crushed ice. Garnish with dehydrated lemon wheel and pineapple chunk, and other tiki paraphernalia
Normally, when you think of January, you think of playoff football, winter sports, and hearty stews. Cocktails tend to be more spirit forward sippers, best suited for pensively gazing into fires. Well, my insta-pals @ntitz and @homebargirl are out to change all that with their #tikithesnowaway campaign.
2 oz Dark Rum [Plantation]
2 oz Gold Rum [Short Path]
2 oz Pineapple juice
1.75 oz Orange juice
1 oz Triple Sec [Short Path]
1 oz Falernum [house]
.75 oz Lemon Juice
few dashes angostura bitters
Combine ingredients in a glass and stir. Fill a Collins glass 2/3 of the way with crushed ice, and add contents of mixing glass. Swizzled or stir vigorously until a frost forms on the outside of the glass. Top with more crushed ice. Garnish with orange slice and mint (cuz I had some in my yard). Add any kitschy swizzle sticks you may have and a straw.
* adapted from The Swizzle Inn website
Sorry (not sorry) for the lack of posts lately, but I have a valid excuse. I was on vacation! A cruise to Bermuda to be exact. While aboard the ship and on shore, I had many a tropical drink. However, the one I’m spotlighting in this week’s entry into the Better Know a Classic series is Bermuda’s other famous drink – the Rum Swizzle.
3/4 oz Rye Whiskey [Rittenhouse]
3/4 oz Pimm’s #1
3/4 oz Mead [Sap House Meadery]
3/4 oz Lemon juice
Shake with ice, strain into a chille cocktail glass. Garnish with lemon “honeycomb”.
A few weeks ago my friend and I were driving through eastern NH, on the way to another friends house in Western Maine. Along the side of the road we saw a large sign that read “Sap House Meadery. Turn left in 3/4 of a mile”. We looked at each other and decided to follow those simple directions. 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
3/4 oz Mezcal [Del Maguey Vida]
1/2 oz Chile Liqueur [Ancho Reyes]
1/2 oz Ginger Liqueur [King’s Ginger]
1/2 oz Carrot Gin [Maine Craft Distilling Chesuncook]
1/2 oz Lemon Juice
1/4 oz Kummel
Shake with ice, strain into a cocktail glass. Garnish with lemon twist.
After swapping King’s Ginger and Ancho Reyes with Garnish Girl, I really wanted to use both of them in the same drink. Mostly because they fall on the weirder end of the spectrum when it comes to my home bar inventory. But why stop there? As I looked at other bottles to add to these two, I realized that Kummel (cumin liqueur) and Chesuncook (carrot gin) are equally as odd. Amazingly, I think these four bottles might actually work together. A quick glance in my trusty Flavor Bible shows cumin and carrots each having afffinities to ginger and chili spices, so that’s all the confirmation I needed. Continue reading
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
1 3/4 oz Gin [Bully Boy]
3/4 oz Lemon Juice
1/2 Simple Syrup
2-4 oz Chilled Dry Sparkling Wine (Champagne, Prosecco, Cava)
Combine everything but the sparkling wine in a shaker, shake with ice. Strain into chilled champagne flute. Top with sparkling wine. Garnish with lemon twist.
Recipe taken from Epicurious
It’s that time of year again, one of the few points in the year that people actually drink Champagne (outside of weddings and charity fundraisers). As I mentioned last year, Champagne on its own is mediocre at best. That’s why on New Year’s Eve I prefer to use it (or the more affordable Prosecco/Cava option) as a component in a cocktail. At the close of 2015, I mentioned the Seelbach and my take on it, the Seelbeer. This time around, we’re sticking with another bubbly classic, the French 75. Continue reading