Archive for Recipe

Remember the Lion’s Mane

Remember the Lion’s Mane

Stir with ice and strain into coupe. Garnish with three blueberries.

I purchased the lion’s mane extract several years ago with the hopes of putting it into a drink, but never found the right opportunity. That was until recently when I picked up the black trumpet blueberry Cordial at Tamworth Distilling, and suddenly was inspired. The cordial is sweet and fruity with just a hint of earthiness from the mushroom.

Corn and blueberries was my initial thought here, and it seemed to work well. For additional sweetness, and to complement the blueberry, I added the ginger, then went further with a bit of sweet vermouth to also add a touch of bitter herbaceousness. The Angostura was required to even things out, and of course the mushroom extract was the whole point, strengthening the umami of the black trumpet. Something wasn’t quite right at this point, so I reduced the whiskey and added in some Bison Grass which gave the drink the right final note.

It’s sort of a riff on one of my favorite cocktails, Remember the Maine, with the blueberry subbing for the cherry. With the addition of the mushroom the new name was obvious.

And it shall never be forgotten.

Isla Capri

Isla Capri

  • 1.0 oz. Moletto gin
  • 1.0 oz. Sipsmith Lemon Drizzle gin
  • 0.5 oz. basil liqueur (St. George)
  • 0.5 oz. Lillet Blanc
  • 0.25 oz. Benedictine
  • 0.25 oz. simple syrup
  • 0.25 oz. lemon juice
  • pinch of salt

Shake with ice and strain into coupe smeared with a balsamic reduction. Garnish with a caprese skewer of tomato, mozzarella and basil.

I was in Ohio over the summer and found there this Italian gin I’d not previously seen. Yes, it’s a gin, distilled with juniper berries and other botanical, but for me it tastes like clarified tomato juice, and it is fascinating.

The first thing I thought of was a caprese salad, thinking of the tomato and basil. As the Moletto for me isn’t especially ginny, I chose the split it with Sipsmith’s lemon offering. The basil liqueur was then the obvious and necessary addition. Everything else came with a lot of play and experimentation. Originally I wanted balsamic in the mix, but found it worked better as a garnish. As did the cheese, which I wasn’t about to put in the drink. You’re welcome.

Alla nostra salute!

Fit To Be Thai’d

Fit To Be Thai’d

Shake with ice and strain into glass. Garnish with candied ginger.

Tamworth Distillery has some wonderful and distinct offerings (beaver musk whiskey, anyone?), and their selection of gins especially so. Their Emshika’s Garden has the bite of spicy Thai chilies, and here I tempered it a little with Bombay Sapphire East’s complimentary flavors to reduce the spice level. Sticking to a Thai flavor profile I added coconut and cucumber with a little ginger, then some bitterness from the vermouth and bitters (which add back in a touch of spice).

The naming of this drink was done at my cocktail-naming evening, but unfortunately the one chosen, Thai One On, had already been used a number of times. So I employed another similar pun. It seemed to fit.

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.