Archive for tyard

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.

Wise Man #4

Wise Man #4

Stir with ice and strain into old fashioned glass over ice. Garnish with a rosemary sprig.

I had recently visited Hartford Flavor Company, which is about an hour from my home, and had picked up a number of their liqueurs. I really wanted to try their cranberry and sage liqueurs together, and apple brandy seemed the most appropriate base. Despite the sweetness, I still felt a little more was needed so added some 1:1 honey syrup (I’ve also substituted agave nectar in a pinch), and then a bit of balsamic to brighten it up. Very holidays.

The name was suggested by Taylor Hilliard in a cocktail evening I held. If this was the fourth straggler on Christmas night long ago, I wouldn’t mind passing some time with him.

Christmas in Manhattan

Christmas in Manhattan

Stir with ice and strain into glass. Garnish with a cherry.

Here’s a winter spin on a Manhattan, with pear, vanilla and cherry subbing for the vermouth. Beyond that there’s not much more to it, but what a lot that is!

The name is exactly what it is. Direct and to the point. No nonsense in the Big Apple.

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 drink 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.