Archive for Recipe

En Garde

En Garde

  • 1.0 oz. bonded rye (Rittenhouse)
  • 1.0 oz. Art in the Age Snap
  • 0.5 oz. Punt e Mes
  • 0.25 oz. Leopold Bros. Michigan Tart Cherry
  • 0.25 oz. Benedictine
  • dash of Dale DeGroff’s Pimento Bitters

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

I love Art in the Age’s offerings just for their unique flavors. However, I sometimes have their bottles linger on my shelf since I find they can easily take over any cocktail (that was certainly the case with Root). And so as much as I enjoyed the cinnamon-ginger-vanilla bite of the liqueur (which does weigh in at 80 proof) I didn’t mix with it often.

So came this cocktail, which I made to see how I could harness Snap (and maybe clear some space on my shelf). The rye is a strong partner here. Make sure to use 100 proof or more. To that I added the vermouth for additional sweetness and some bitterness, then the Leopold Bros. added some sweet acidity. Benedictine grounded the drink for me and tied in to the spices from the Snap. The bitters, I admit, were just a recent acquisition that I wanted to try, but I did feel the allspice played well with the Snap as well.

This is a cocktail that has some heft to it, but I did find it went down smoothly, so be careful. Thus, en garde!

Kiva

Kiva

  • 1.5 oz. Del Maguey Vida mezcal
  • 0.5 oz. Leyendas Puebla mezcal
  • 0.5 oz. Xila Licor de Agave
  • 0.5 oz. pineapple liqueur (Giffard)
  • 0.25 oz. smoky and/or peaty Scotch (Talisker Dark Storm)
  • 0.25 oz. cinnamon syrup
  • dash of Bitters, Old Men Chipotle Single Malt bitters

Stir with ice and strain into coupe.

I had just recently picked up Xila, with its spicy pineapple agave profile, and wanted to try it in a mezcal cocktail. I started with Vida as a base, but found in my finished drink I craved a more distinct mezcal sip so added a half ounce of Leyendas Puebla as well.

Xila is sweet, but not overly, so I added Giffard’s Caribbean Pineapple to enhance what was present in Xila, and the cinnamon syrup brought additional spice and sweetness. The chipotle bitters from Bitters, Old Men tied in with the spice, and I found the peatiness a welcome quality, so boosted this with a bit of Scotch. The result is spicy, sweet, smoky stirred pineapple and agave drink.

A kiva is sunken, round ceremonial chamber in a pueblo. I had believed this to be also the name for the adobe ovens, but looking into it further see nothing supporting that other than captions for a number of online images, which do refer to kiva ovens. Any definition I find for these ovens, however, identifies them as hornos, and ovens never really played a part in structural kiva.

All that said, Kiva made me think of smoke and earth and mezcal, and Horno wasn’t as appealing a name, so there it is. Salud.

Better, Giuseppe?

Better, Giuseppe?

  • 2 oz. Dovetail Florida rum
  • 0.5 oz. espresso liqueur (Stirrings)
  • 0.25 oz. Cynar
  • 0.25 oz. lemon juice

Shake with ice and strain into coupe.

The Bitter Giuseppe cocktail is nice low ABV cocktail with a Cynar base, so as you might imagine and as the name implies, it’s rather bitter. I like it, but wanted to riff on it with a reduction of the bitter Cynar, using rum as a base. With less bitter I didn’t require as much lemon to cut it, but there did need to be some sweetness added. The Stirrings espresso liqueur, which I bought years ago and have never seen since, has a nice sweet and bitter balance that fit well.

Well, I don’t know about Giuseppe, but I like it better.

Plum the Depths

Plum the Depths

Stir with ice and strain into coupe.

A nice, sweet yet subtle tipple that adds plum to the rhubarb and ginger liqueur with gin as a base. The Lillet brightens the drink and adds a note of bitterness, which the orange bitters enhance.

A plumb line was used to measure ocean depths by sailors, and it seemed a shame not to take advantage of a good (bad?) pun. Perhaps I should have waited for a plum tiki drink, but that ship has now sailed.

Let’s Be Seville

Let’s Be Seville

  • 2.0 oz. Tanqueray Sevilla Orange gin
  • 0.5 oz. Lillet Blanc
  • 0.25 oz. creme de noyaux (Tempus Fugit)
  • 0.25 oz. elderfloewer liqueur (St. Germain)
  • Dash of orange bitters (Regan’s)
  • 2 drops of lactart

Stir with ice then strain into Nick and Nora.

Just picked up Tanqueray’s latest offering and really enjoyed the citrus addition. I thought almond would pair nicely with the orange, then added a little floral sweetness as well. The Lillet Blanc brought some bitter brightness, joined by the orange bitters. It still needed some acid, but instead of adding some miniscule lemon I opted for the lactart, and that’s all that it needed.

Do I need to explain the name? No, I don’t. Just drink up and enjoy.

Jane Goodall’s All Good

Jane Goodall’s All Good

Shake with ice then strain into coupe.

Rum and banana are one of my favorite tropical or tiki bases for a drink. The macadamia and the banana liqueurs pair nicely together, but are fairly sweet in combination. So the coffee adds a needed bitterness and depth, which is only enhanced by the molasses blackstrap. Of course we need the acid hit to counter and balance, and the tobacco bitter evens everything out.

The name was contributed by my friend, the Pun-lord Andrew Child. I’ll probably not use any more monkey and ape puns and idioms for my banana drinks.

Yeah, and monkeys might fly out of my butt.

Statler’s Dream

Statler’s Dream

  • 2.0 oz. Apple brandy (Laird’s bonded)
  • 0.5 oz. Kina L’Aéro d’Or
  • 0.25 oz. Drambouie
  • 0.25 oz. Nux Alpina Walnut liqueur

Stir with ice then strain over rocks in tumbler. Spritz with peaty scotch.

Here’s a strong one to put some stuffing in your muppet (sorry). 100 proof apple brandy serves as the base with walnut and Drambouie adding the sweet and nuttiness. To this sort of twist on a Godfather I added a good amount of the bitter Kina for balance. The scotch on the nose is the final touch.

So apples and walnut made me think of a Waldorf salad. Which made me think of the Muppet old codgers. Thus Statler’s Dream, as even in repose he is paired with his heckling partner. Drink up before the curtain (or insult) falls.

Grog Blossom

Grog Blossom

  • 1.0 oz. Hamilton Jamaican Pot Still rum
  • 1.0 oz. Scarlet Ibis
  • 0.75 oz. lime juice
  • 0.5 oz. Passion fruit liqueur (Giffard)
  • 0.5 oz. Green Chartreuse
  • 0.25 oz. Vanilla liqueur (Giffard)
  • 0.25 oz. Allspice Dram (St. Elizabeth)
  • Dash of Bittermens Elemakule Tiki bitters

Shake with ice and strain into tumbler over cracked ice.

Recently I discovered that although I had a tasty passion fruit liqueur in my possession with which I had made a number of ad hoc drinks I had yet to create a specific, recorded drink with it. Thus.

Because it can be rather sweet, especially with the addition of a complementary vanilla, I reached for a funky Jamaican rum and also lots of bright acid to balance. The allspice and bitters brought more depth (and bitterness), but I was still missing something to round out the drink. The chartreuse fixed that for me with its herbal kick.

Grog of course was the traditional nautical concoction of rum and lime. Here I have taken that and embellished (as many a tropical or tiki drink does), making the Grog Blossom I think a fitting name, and certainly a possible result of consuming these on a regular basis!

Maururu

Maururu

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

I love tiki. Don’t always have fruit. So here is one of my go-to drinks for such occasions. Fortunately, the Leopold Bros. cherry liqueur can add a great tart splash. Coconut and cherry with the rum, plus a little bitterness from the Averna and Angostura, and I don’t miss not having the fruit at all. Thank you, Leopold Bros!

Oh, Maururu is Tahitian for “Thank you.” You’re welcome!

Farewell Kiss

Farewell Kiss

Shake with ice and strain into coupe. Garnish with cherry and lime.

Ok, here’s a confession. I love The Last Word, but I really dislike Maraschino liqueur. So often when I want that makeup for a drink I explore other ways to achieve it.

Here I really wanted that juniper aspect of the gin to shine through, so I lean heavily on the Copper & Kings offering as the base. For sweet, I opt for cassis, which can also add some tartness which allows me to pull back on the lime. Some additional sweet and bitterness comes from the Cocchi, and the piney bitters for me help to highlight that Juniper in the gin.

I made this drink at the end of 2020, so turning that last word into a farewell kiss seemed the perfect gesture. Although in retrospect I was too polite with my goodbye.