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Santorini Spa Day

Santorini Spa Day

  • 2.0 oz. Hendrick’s Gin
  • 0.5 oz. Wild Moon Cucumber liqueur
  • 0.5 oz. Cocchi Americano
  • 0.25 oz. Midsommar Dill Akvavit
  • 0.125 oz. lemon juice

Shake with ice and strain into coupe. Garnish with cucumber.

I had just acquired the cucumber liqueur from Wild Moon and wanted to mix up a gin cocktail. I thought dill and lemon would pair well, and then it was just adding some mild bitterness from the vermouth. Easy peasy. The name was conceived by Allie Jameson in my cocktail naming night. Opa! And relax.

Green WithOUT Envy

Green WithOUT Envy

  • 2.0 oz. Rye (Rittenhouse)
  • 0.5 oz. Green Chartreuse
  • 0.5 oz. Maurin Quina
  • dash of mole bitters

Stir with ice and strain into glass.

Here’s a nice, simple execution of a simple idea. I really wanted to mix Chartreuse with chocolate. I found that any use of crème de cacao always overpowered the Chartreuse, but the mole bitters gave just the necessary hint to the rye and Chartreuse, with the Maurin Quina adding just a bit of brightness and acidity.

The name was one (we believe) conceived by Chris Deter in a cocktail evening I held for the sole purpose of coming up with names. I think this was cocktail #8 (each cocktail was only half filled) so it’s maybe understandable we don’t know the definite author. But Chris is our best guess! Don’t be jealous.

Paradise Lost and Found

Paradise Lost and Found

  • 2.0 oz. Calvados
  • 0.5 oz. Benedictine
  • 0.25 oz. Copper & Kings Destillare Intense Pomegranate liqueur
  • 0.25 oz. elderflower liqueur (St. Germaine’s)
  • dash of orange bitters

Stir with ice and strain into coupe.

I hadn’t made a Calvados in a long while, and I thought it would mix nicely with the pomegranate liqueur. This liqueur has a nice bitterness and isn’t too sweet so I added in the elderflower. The Benedictine deepens the flavor with some rich spice, and the bitters.. well, add some bitterness.

Pomegranate of course always makes me think of the Persephone myth, and the apple recalls Eden and the forbidden fruit, so I thought Paradise Lost and Found was a fun twist. Plus I really wanted to get a leather bound copy of Milton. So.

Honu

Honu

  • 1.0 oz. Funk Jamaican rum
  • 0.5 oz. Bacardi 8
  • 0.5 oz. Rhum Barbancourt 4
  • 0.5 oz. Rhum Clement Mahina Coco Coconut Liqueur
  • 0.5 oz. passion fruit liqueur
  • 0.5 oz. lemon juice
  • 0.25 oz. Green Chartreuse
  • 0.25 oz. vanilla liqueur
  • dash of El Guapo Polynesian Kiss bitters

Shake with ice and strain into glass over crushed ice.

This began with passion fruit and vanilla. Then the rum was layered in (counting the coconut liqueur there are four) and lemon was added to cut through it all. It still needed something, and so I tried some Chartreuse and that was just the fit, with some bitters to round it out in the end.

I’m not sure how I found the green sea turtle that is called honu in Hawaii, but I liked the sound of the name and there was a tie to the Green Chartreuse so there it was. And maybe this drink will bring you out of your shell.

Headcase

Headcase

  • 1.0 oz. Hamilton Pot Still Black Rum
  • 1.0 oz. Scarlet Ibis rum
  • 0.5 oz. crème de banane
  • 0.25 oz. Rhum Clement Mahina Coco Coconut Liqueur
  • 0.25 oz. lemon juice
  • barspoon of allspice Dram
  • dash of Angostura bitters

Shake with ice and strain into glass.

Yes, I love my rum and banana. Here I paired it with coconut, then added lemon for acidity to cut the sweetness and bitters and spice from the Angostura and allspice.

Because “coconut” comes from the Portuguese “coco” for head, and because of the connotation of “bananas”, I thought Headcase a suitable name. Call me crazy.

The End in Sight

The End in Sight

  • 1.5 oz. blanco tequila
  • 0.5 oz. apricot liqueur
  • 0.5 oz. Lillet Blanc
  • 0.25 oz. Green Chartreuse
  • 0.25 oz. Maurin Quina
  • dash of Dr. Adam Elmegirab’s Teapot Bitters

Stir with ice and strain into coupe.

Not too much of a story around this one. I think I wanted to try Green Chartreuse and apricot. The rest just grew around it (I’ve always like tequila and Chartreuse).

The name came from the point in time I created this. It was December of 2020. The year was ending and a vaccine was coming. I was hopeful, for at least a little while. Now, however, I need another drink.

Mama Needs a New Pear with Booze

Mama Needs a New Pear with Booze

  • 2.0 oz. mezcal (Del Maguey Vida)
  • 0.5 oz. pear liqueur (Rothman & Winter)
  • 0.25 oz. Cynar
  • 0.25 oz. lemon juice
  • tsp agave nectar
  • pinch of salt

Shake with ice and strain into coupe.

This started with the desire to pair (sorry) pear with mezcal, and then didn’t stray far. Some Cynar for bitterness and lemon for acidity. Depending on the pear liqueur you might add in some agave, as I did here. And the salt just enhances the pear flavor, to me.

The name was a sort of knee-jerk inspiration, and I don’t think I could better it. Drink from a clean toed pump if you have one.

A Perfect Situation

A Perfect Situation

Shake with ice and strain into coupe. Garnish with dried lemon.

This cocktail is basically a list of my favorite things. The two gins (neither of which I can get anymore, and it kills me) work so well together with their strawberry and mint/eucalyptus highlights. The addition of the Tempus Fugit and cinnamon sweetens while enhancing the herb and spice profile, along with the basil pulling out the strawberry a bit more. Add the acid and bitters and everything comes together in one fabulous sipper.

My bottles of gin will soon be gone, preventing me from mixing this exactly as is in the future. That, of course, is an imperfect situation. Till then, perfection.

A Delicate Balance

A Delicate Balance

  • 2.0 oz. London Dry gin
  • 0.5 oz. Blanc vermouth
  • 0.5 oz. Maurin Quina
  • 0.25 oz. Elderflower liqueur
  • Barspoon of absinthe
  • Dash of lemon bitters

Stir with ice and strain into glass. Garnish with lemon peel.

Recently when I want something without citrus but of a lighter profile I mix this one up. London Dry is not necessary as you could reach for a floral contemporary gin. The sweetness from the elderflower is offset by bitterness from the vermouth and quina (which both offer a little sweetness as well). The absinthe just takes it to another level.

I could say something about drinking too many and losing that delicate balance, but this drink is better than that, even if I am not.

Take the Monkey and Rum

Take the Monkey and Rum

  • 1.0 oz. Funk rum
  • 1.0 oz. Mt. Gay Eclipse rum
  • 0.5 oz. Crème de banane (Tempus Fugit)
  • 0.5 oz. Crème de cacao (Tempus Fugit)
  • 0.5 oz. Averna
  • 0.5 oz. lemon juice
  • 2-3 dashes of Angostura bitters

Shake with ice and strain into coupe.

This is sort of my take on the Funky Monkey, without coconut and more bitter, served up. Rum, chocolate and banana are all still there and prominent. You could certainly go full tiki here and serve it over crushed ice with some crazy garnish.

But sometimes I’m lazy and just want to get to my yummy drink.