Saving the world one drink at a time
While I’m on the mezcal kick here’s another great drink I tried out. The Aperol adds a bitter citrus note that pairs well with the smoky-corn flavor of the Elite mezcal. I accentuated the smoke flavor even more with the Crude bitters, that blend together the flavors without letting the citrus become overbearing. I added…
It’s cider season! I am only just now beginning my experimentation with mezcal, but this recipe fits the season perfectly. I used slightly more lime juice, but it came out kind of tart, so for the recipe I dropped the lime juice down to a half ounce. Ingredients: Mint for garnish 3 slices of…
There’s a cocktail floating around out there called “Blackberry on Rye”, but I haven’t been able to find the defined standard. The base ingredients seem to be the same: rye whiskey, lemon juice, and blackberries. Some have simple syrup, some have red wine, some have mint…the list goes on. Since I love my Punt E…
I am always on the lookout for new ingredients, so when I came across rambutans at the grocery store I knew I had to make a cocktail with them. These prickly looking fruit hide a sweet center that isn’t unlike lychee in taste and texture. For this cocktail I wanted to capture the light taste of…
Everyone loves a good Negroni, and everyone loves Bourbon, so it’s no surprise that somehow the two would find a place together in one drink. This is called the Boulevardier, and it first came around in the 1927 book Barflies and Cocktails by Harry McElhone. While the gin-based Negroni stands out as a good all-season…
The Ward 8 is a refreshingly citrus cocktail that’s not too sour, but not overbearingly sweet. The rye balances out what could be a very sour drink with just enough spiciness. This is a historical cocktail, with a history as far back as 1898 and the associated lore to match. I’ll save that for the history…
So a few weeks ago I found a big jar of pickled asparagus and was amazed that I had never experienced the salty, crunchy goodness before. I had to find a good cocktail to make with them, so this version of a martini came about. It tastes like a Gibson without the bite of onion,…
I think this cocktail came about because I couldn’t commit to making a Dark and Stormy, and instead just started grabbing ingredients that would make something delicious. It worked, and I came out with a hybrid ginger-beer mule-like drink that is made even more awesome by this owl mug. Ingredients: 2 oz Havana Club dark…
Both my wife and I have spent time in the middle east and have come to love the flavors that are present in middle-eastern cooking. Saffron in particular is significantly easier to find and buy, so we usually have a good amount on hand. I decided to infuse some Conniption Navy Strength gin with saffron…
I’ve been making the Marquee cocktail for a while with fresh muddled sage, which is one of my favorites. This drink adds the complexity of Chartreuse (the Monk!) to the sweetness of Sage and removes the lemon juice for a very complex and spicy cocktail. Ingredients: 1/2 oz Sage simple syrup (see my How-To) 1/2…