1 1/2 oz Rock and Rye [New York Distilling Company]
1/2 oz House Strawberry Basil Black Peppercorn Shrub
1/2 oz Zucca
1/2 oz Punt e Mes
Stir with ice, strain into an ice filled rocks glass.
A few months ago we had some friends over for game night (and cocktails of course). As the night was winding down, one of my friends wanted one more drink, but something on the low ABV side of things. Normally I’m a stiff, boozy nightcap kind of guy, so I was excited to get out of my comfort zone and focus on the other side of the spectrum.
Down to the Studs
1 1/2 oz Rock and Rye [NY Distilling Company]
1/2 oz Cider Syrup
1/2 oz Besamim [Sukkah Hill Spirits]
1/2 oz Cranberry Liqueur [Grand Ten]
Few dashes house apple bitters
Stir with ice, strain into a cocktail glass (preferably one from a vintage/thrift store). Garnish with apple slices.
I’m coming up on two years of running this blog and instagram account. As a result, I’ve made some great friends online who I’ve never actually met. They often start fun campaigns in which the rest of the drinkstagram community can participate. This week, I want to talk about the #sendgoodwill campaign. Sasha @sashadallasgirl and Charlie @elementshrub came up with the idea to buy some vintage glassware from a thrift store, then send that glass around the country for other folks to use. They even encouraged others to start a rotation using whatever glasses they could find. Continue reading
1 oz Ramazzotti
1 oz Averna
1/2 oz Ginger Liqueur <King’s Ginger>
1/2 oz Rock and Rye <Hochstadter’s>
Stir with ice, strain into an empty rocks glass (for whatever reason, I love when amari are served down, just seems to fit). Garnish with orange twist.
It’s time for another Mixology Monday! Our host this month is Stacy Markow (be sure to check out her eponymous blog) and she has selected digestifs as the theme. More specifically, she challenges us to “explore the vast combinations that can be found by discovering and making cocktails from ingredients known for their digestive properties. Rather timely since, as she puts it “…this time of year is known for calorie laden holiday meals surrounded by family and friends “. Continue reading
Rock the Bells
1 1/4 oz Rock and Rye <Hochstadters>
1 oz amber rum <Folly Cove>
1/2 oz Benedictine
1/4 oz orange juice
Few dashes Fee Bros whiskey barrel aged bitters
Shake with ice, strain into ice filled rocks glass. Garnish with orange peel
There was a restaurant in the town where I grew up that billed itself as a trendy, modern italian place. It was the first restaurant I ever saw that had “trattoria” in its name. While I don’t remember much about their food, they did have a giant jar upfront filled with rock candy. I have no idea why, but I didn’t ask questions. I would just make sure to grab one every time I was in there. It was like candy crack to me. Imagine my surprise years later when I found out about a cordial made by combining rye whiskey, rock candy, orange peel and some bitter herbs. Needless to say, I grabbed a bottle as soon as I found it. Continue reading