Archive for October 2019

Hi-dee-hi and Whoop-de-doo


Hi-dee-hi and Whoop-de-doo

  • 1.0 oz. overproof rum (Plantation)
  • 0.75 oz. banana liqueur (Giffard)
  • 0.75 oz. cinnamon syrup
  • 0.5 oz. Dove Tale rum
  • 0.5 oz. Campari
  • 0.5 oz. lime juice

Shake with ice and strain into coupe. Garnish with a lime wedge.

For a second 42nd Street drink I took one of my tropical variations using banana and cinnamon with Campari to provide some bitterness against the line’s acid. Again, nothing to do with the show, but perhaps with a couple of these you’ll be feeling hi-de-hi and whoop-dee-do as well.

Hip Hooray and Ballyhoo


Hip Hooray and Ballyhoo

  • 1.5 oz. silver tequila (Fortaleza)
  • 0.5 oz. Yellow Chartreuse
  • 0.5 oz. lemon juice
  • 0.25 oz. espresso liqueur (Stirrings)
  • 0.25 oz. creme de cacao (Tempus Fugit)
  • 0.25 oz.¬†Kina L’Avion d’Or

Shake with ice and strain into coupe. Garnish with a lemon wedge.

Here is the first of two cocktails shaken up for a production of 42nd Street at the Umbrella Stage Company in Concord, MA. Full disclosure, these drinks are ones I was already tinkering with prior to the show and have absolutely nothing to do with 42nd Street itself. So I chose a lyric from Lullaby of Broadway that really needs no thematic tie — it just describes a drink I want to have!

Here is a tequila base with chocolate and coffee to sweeten, which I always like as a combination. The chartreuse offers some herbal notes to play with the grassy tequila as well as the Kina, which contributes some additional bitterness to the coffee. The lemon adds the needed brightness.

Goodnight, baby. Let’s call it a day.