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?
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.
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.
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 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.
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.