Archive for Recipe

Monkey’s Cuss

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Monkey’s Cuss

  • 1.5 oz. spiced rum (Bayou)
  • 1.0 oz. Plantation pineapple rum
  • 1.0 oz. banana liqueur (Tempus Fugit)
  • 0.5 oz. allspice dram (St. Elizabeth)
  • 0.5 oz. vanilla liqueur (Giffard)
  • 0.5 oz. cream of coconut
  • 0.5 oz. lemon juice
  • 0.25 oz. lime juice
  • 2 dashes Angostura bitters

Shake with ice and strain into glass over crushed ice.

Here’s a bonus Billy Elliot drink that I threw together at our party using ingredients on hand. I had the name, so purposely brought along the creme de banane. Everything else was impromptu, but really worked in the final drink. No monkeys were harmed in the making of the cocktail, though some feelings were hurt. Those monkeys can swear.

Show You Me Hoo-hoo

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Show You Me Hoo-hoo

  • 1.75 oz. spiced rum (Bayou)
  • 0.5 oz. grapefruit shrub
  • 0.5 oz. cinnamon syrup
  • 0.25 oz. allspice dram (St. Elizabeth)
  • 0.25 oz. lime juice
  • 2 dashes hopped grapefruit bitters

Shake with ice then strain into coupe.

Final Billy Elliot drink, and my tiki contribution. The shrub and cinnamon give it a nice bite. And it is probably my favorite name I have given one of my cocktails. Though the cocktail is all you get.

Esqueer

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Esqueer

  • 1.5 oz. London Dry gin
  • 0.5 oz. pamplemousse rose liqueur (Combier)
  • 0.5 oz. Aperol
  • 0.25 oz. Pavan
  • 0.25 oz. lemon juice

Shake with ice then strain into coupe.

Billy Elliot drink #3. Still love the pamplemousse rose liqueur. Everything else was just invited to play with it. The title comes from a line in the show where Billy misreads “esquire.” Hold for laugh. Now drink.

Balletomane

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Balletomane

  • 1.5 oz. London Dry gin
  • 0.5 oz. Apricot liqueur (Rothman and Winter)
  • 0.25 oz. Campari
  • 0.25 oz. sloe gin (Plymouth)
  • 0.25 oz. vanilla liqueur (Giffard)

Stir with ice, then strain into old fashioned over ice. Express orange peel over drink and discard.

Drink #2 for Billy Elliot. Submitted without witty commentary.

For God’s Sake, Jackie!

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For God’s Sake, Jackie!

  • 1.5 oz. Old Tom gin (Hayman’s)
  • 0.5 oz. rose liqueur (Courvoisier)
  • 0.5 oz. ginger liqueur (Canton)
  • 0.25 oz. mint tea liqueur (Five Foxes)
  • 0.25 oz. lemon juice
  • dash of lemon bitters

Shake with ice and strain into coupe. Garnish with 4 drops of rose water and rose petals.

Here’s a cocktail I did for my cast of Billy Elliot at Seacoast Repertory Theatre in Portsmouth, New Hampshire. Nothing thematic about the drink, but the title is from a line in the show (and my character’s name). I’d been sitting on both the rose liqueur and mint tea liqueur, so it was nice to utilize them. Skip the rose petals, by the way. Makes for a nice pic but detracts from the drink. I thought it would be a nice touch. I was wrong. For God’s sake, Jackie!

NOLA Bookend

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I wanted to commemorate a recent trip to New Orleans with a drink inspired by my morning routine there of coffee with chicory (and beignets, but couldn’t fit that into the cocktail). Here is my take on the evening routine I could imagine closing out the ritual.

NOLA Bookend

  • 1.5 oz. Bayou white rum
  • 0.5 oz. St. George NOLA coffee liqueur
  • 0.5 oz. chicory liqueur (Art in the Age)
  • 0.25 oz. simple syrup
  • 2 dashes Peychaud’s bitters

Stir with ice and strain over ice into old fashioned glass rinsed with absinthe.

Started with a Louisiana rum and added the NOLA coffee liqueur. This already has chicory, but I bumped this up with an additional chicory liqueur. Surprisingly this isnt too sweet at this point, thus the simple syrup, and then bitters to round things out. The absinthe is present on the nose and is an obvious nod to the Sazerac.

Then just have a beignet on the side.

Daylight Come

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Daylight Come

  • 1.0 oz. Aged rum (Bacardi 8)
  • 0.5 oz. Aged rhum agricole (Clement VSOP)
  • 0.5 oz. Banana liqueur (Tempus Fugit)
  • 0.5 oz. Lemon juice
  • 0.25 oz. Lime juice
  • 0.25 oz. Cinnamon syrup
  • 0.25 oz. Allspice dram
  • 2 dashes Angostura bitters

Shake with ice and strain over cracked ice.

Here is my tiki offering WITH citrus. I love love love banana liqueur. You might even catch me upping the amount here to 3/4 an ounce. Nothing wrong with that.

Left at Albuquerque

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Left at Albuquerque

  • 1.5 oz. Dill Aquavit
  • 0.5 oz. Thym liqueur
  • 0.5 oz. Lillet Blanc
  • 0.25 oz. Carrot eue de vie
  • 0.25 oz. Lemon juice
  • dash of cardamom bitters

Shake with ice then strain into a Nick and Nora.

Here I had the carrot brandy and the dill aquavit and wanted to build something around those. Very vegetal and tasty.

How D’ya Like Them Apples

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This may be my first cocktail I’ve listed that is not tied to a show or challenge. But I have a lot of them written down and thought it was time to record them here. This one was all about the apple cordial and cider syrup. Combining with fennel just made sense. I will admit I repeated this one a few nights in a row.

How D’ya Like Them Apples

  • 1.0 oz. Apple brandy (North Country from GrandTen)
  • 0.75 oz. Cocchi Americano
  • 0.5 oz. Deacon Giles Apple Cordial
  • 0.5 oz. Fennel liqueur
  • 0.25 oz. Apple cider syrup
  • 0.25 oz. Kummel

Stir with ice and strain into a coupe. Garnish with dehydrated apple slice and a spritz of absinthe.

My Newfound Queerness

I wasn’t sure I had a fourth Fun Home cocktail in me. For a while I had been playing with a Paper Plane/Aviation hybrid to riff on the “I wanna play airplane” lyric, but that didn’t pan out (mostly because I’m not that crazy for either of those cocktails anyway). There was nothing else really thematic that was striking me. But it was the last week of the show and I knew I wanted to do something. I was very close to taking one of my pre-existing unnamed drinks and giving it a Fun Home title, something I’ve really tried to avoid here up till now.

In the end, though not directly tied to a strong, unified drinklist theme (which none of these Fun Home cocktails has adhered to anyway — one being a song, another being a twist on a lyric, another being a line from the show), I did hit upon something. There are a few ingredients that are referenced, in one way or another, here and there in the show: cherry (the casket wood), coffee in the diner, chocolate in the NYC scene. I thought these would all fit nicely into one drink. As for the name, our scene breakdown provided such a great offering I had to use it:

NewfoundQueerness

My Newfound Queerness

  • 1.5 oz. silver tequila (Corzo)
  • 0.5 oz. mezcal (El Búho)
  • 0.5 oz. Tempus Fugit creme do cacao
  • 0.25 oz. St. George coffee liqueur
  • 0.25 oz. Leopold Bros. Michigan tart cherry liqueur
  • dash of mole bitters (Bittermens)

Stir with ice and strain into a Nick and Nora (why not?).

The St. George offers a nice bitter coffee taste, so that, along with the mole bitters, counters the chocolate nicely. The cherry in Leopold Bros. is especially tart, compared to, say, Cherry Heering, so that adds some needed brightness. And these ingredients just screamed tequila/mezcal to me. It might not fit a theme, and the name might not be evocative of the ingredients, but it’s sure tasty. Sometimes I should just worry about making a good drink.