Bells and Whistles
1 1/2 oz Gin [Bully Boy]
1/2 oz Batavia Arrack [Van Oosten]
1/2 oz Blanc Vermouth [Dolin]
1/2 oz Earl Grey Tea Syrup
Stir with ice, strain into a chilled cocktail glass. Garnish with lemon twist.
I didn’t have anything specific to post about this week, so I decided it’s time I write about one of the weirder bottles in my bar. Batavia Arrack is one of those quintessential capital-B “Bar” bottles. Normally you’d find this in drinks you had while out at a bar. It’s interesting and enjoyable in that setting but you can’t seem to convince yourself to bring a bottle home. Continue reading
1 oz Rye Whiskey [Rittenhouse]
1 oz American Single Malt Whiskey [Ryan and Wood]
1/4-1/2 oz Earl Gray Tea Syrup*
Few dashes DRAM Palo Santo bitters
Scant barspoon each of Ardbeg 10 (or other smoky scotch) and Absinthe
Rinse rocks glass with absinthe and scotch, set aside. Combine everything else in a glass and stir with ice. Strain into rinsed rocks glass, express oils from a lemon twist and discard.
* Earl Grey Tea Syrup – steep three Earl Grey Tea bags in 3/4 cup near boiling water for 5-10 mins. Remove tea bags, add 3/4 cup sugar and simmer until sugar is dissolved. Let cool and store in the fridge. A splash of vodka will extend the shelf life.
This past Tuesday was Mardi Gras, and I saw lots of people posting about Sazeracs (rightfully so). It’s a wonderfully simple drink with a ton of flavor. Booze, sugar, bitters. Doesn’t get much more spartan than that. However, even in this constrained formula, there is room for variation. Take a look at the original, for example. Even then one could use cognac or rye whiskey. Some have taken things a step further and done a split base approach with both spirits. This week I’m going in the same direction, but with my own spin.