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.
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.
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.
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.
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.
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.
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.
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.
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.