Archive for January 2022

Fit To Be Thai’d

Fit To Be Thai’d

Shake with ice and strain into glass. Garnish with candied ginger.

Tamworth Distillery has some wonderful and distinct offerings (beaver musk whiskey, anyone?), and their selection of gins especially so. Their Emshika’s Garden has the bite of spicy Thai chilies, and here I tempered it a little with Bombay Sapphire East’s complimentary flavors to reduce the spice level. Sticking to a Thai flavor profile I added coconut and cucumber with a little ginger, then some bitterness from the vermouth and bitters (which add back in a touch of spice).

The naming of this drink was done at my cocktail-naming evening, but unfortunately the one chosen, Thai One On, had already been used a number of times. So I employed another similar pun. It seemed to fit.

Drawing a Blanco

Drawing a Blanco

  • 2.0 oz. blanco tequila
  • 0.25 oz. Wild Moon Lavender liqueur
  • 0.25 oz. Cocchi Americano
  • 0.25 oz. lemon juice
  • 0.125-0.25 oz. agave nectar
  • dash of Angostura Cocoa bitters

Shake with ice and strain into coupe.

I had picked up the Wild Moon Lavender but hadn’t yet highlighted it in a drink. Tequila proved a nice base. I added the Cocchi for some brightness and bitterness, then the lemon was the obvious choice for some acid to counter the floral, perhaps soapy, nature of the lavender. I still felt it lacked some necessary sweetness so mixed in just a little agave nectar. The Angostura gives just a hint of bitter chocolate in the background.

The name was come up with and chosen on my cocktail evening. Honestly, I can’t for the life of me recall whose suggestion it was. But I think that’s fitting for this name, isn’t it?

Three Rums Make a Right

Three Rums Make a Right

  • 1.0 oz. Chairman’s Reserve Spiced rum
  • 0.5 oz. Rhum Clément VSOP
  • 0.5 oz. Rhum Clément Mahina Coco
  • 0.25 oz. Averna
  • 0.25 oz. Leopold Bros Liqueur Michigan Tart Cherry
  • dash of Bittermens Elemakule Tiki Bitters

Stir with ice and strain into coupe. Garnish with three cherries.

I know, I know. It should probably be Two Rums Make a Right. But I used three (if you count the liqueur) and I liked it! Coconut and cherry with some bitters and lots of rum. Done and done.

And done.

Bear Hug

Bear Hug

  • 2.o oz. silver tequila
  • 0.5 oz. honey liqueur (Barenjager)
  • 0.25 oz. creme de menthe (Tempus Fugit)
  • 0.25 oz. Cynar 70
  • 0.25 oz. lemon juice

Shake with ice and strain into coupe.

Honey, lemon and mint were the start of this one. I’ve always liked tequila with its grassy notes enhanced by mint. The honey for sweetness made sense, as did the lemons acid hit. For necessary bitterness I turned to Cynar, and the higher ABV of Cynar 70.

It’s a cozy drink, and that, along with the name of the Bear Hunter honey liqueur, pushed me towards the Bear Hug name. A honey hug in a glass.