cocktails you've invented that worked or didn't
- thew Feb 14, 2008 04:53 AM
I made myself a delicious cocktail the other night, which deserves perfecting. Old Monk rum, parfait amor, and lime juice (i might try a dash of bitters in the next go round - think that would work there?). the vanilla/floral notes of the parfait amor pick up the vanilla/caramel notes of the old monk nicely. Only problem is I don't know if I could ever serve this to anyone else as its the color of swamp slime.
any stories of cocktails you've created, and did and didn't work in them?
When Absolute Ruby Red was introduced, my dh was given a sample bottle. We aren't big fans of flavored vodka,but liked the idea of grapefruit. Dh came up with a drink that has been a big summer hit among our friends and family. Mix the Ruby Red with a healthy splash of tonic (but less than say for a gin and tonic) a "tiny" splash of cranberry and a big squeeze of lime.
Substitute lemon for the lime juice in your recipe, and you've got a Stardust, a forgotten cocktail that the great cocktailian, DJ, musician, and bon vivant Brother Cleve reintroduced to the world (or Greater Boston, at least) with his opening cocktail menu for Cambridge's awesome B-Side Lounge. A very fine drink, and pretty, too. There aren't many violet-colored cocktails worth drinking, but this is one.
Didn't work: my Tequila Sunrise variant that substitutes Captain Morgan's for tequila. Tastes exactly like St. Joseph's Aspirin for Children. I call it a St. Joe Sunrise. No one ever likes it, and I don't blame them.
MC Slim JB's Anastasia Cocktail
2 oz ginger-infused vodka *
1 oz pure pomegranate juice (I like POM Wonderful)
1 oz Marie Brizzard Triple Sec **
1 oz fresh lemon juice
1/2 oz simple syrup ***
Shake long and hard (at least 20 seconds) over ice, strain into a chilled cocktail glass, garnish with a thin strip of lemon peel and a lump of crystallized ginger. (I don't recommend a sugar rim: too sweet.) This one isn't that potent as shaker drinks go, but it has some zip.
* Infuse 750ml of vodka (I think Smirnoff 80-proof is ideal for this application, though I've also used Skyy to good effect) with 1/2 cup of peeled, grated fresh ginger for 3-5 days in a sealed container in the fridge, shaking occasionally. Strain out the ginger with a fine sieve and/or a paper coffee filter.
** Next best substitutes: Cointreau, then a good Curaçao. Avoid cheap Triple Secs, which are syrupy and headache-inducing.
*** 5 parts sugar dissolved in 4 parts water. You shouldn't heat this to make it; vigorous shaking is better. If you prefer the cocktail a bit sweeter; increase this element a 1/2 oz at a time, but don't forget that the balance of a little tartness is good in a cocktail.
A refreshing summer drink, a rare use I have for vodka.
I used light rum in The Stardust (which is a variation of Don The Beachcomber's Royal Diaquiri, circa early '40's). We had Bacardi in the well at the B-Side, but these days I'd use Flor de Caña or Prichards (or Havana Club when I have it around).
btw, I've been a huge fan of Old Monk since I first encountered it in India years ago. Here's a cocktail I've invented that works quite nicely; I call it The Maharaja's Revenge -
2 oz Old Monk
1 ox Apricot Brandy (I recommend the Rothman & Winter's if available in yr area)
3/4 oz lime juice
shake with iced and strain into a cocktail glass; garnish with a lime wheel.
re: MC Slim JB
Is your simple syrup recipe where it's shaken only good for your stock simple syrup, or is it particular to this drink? I ask because I had a particularly ruinous experience making rock candy while in middle school: we needed to buy a new sauce pan, but the kitchen smelled sweet (or burnt, if you ask my mother) for weeks and am so hesitant to trying it in the pan again.
I use that syrup for any cocktail that calls for simple syrup. Shaking in lukewarm or even cold water does the job; there's no need to cook, and good reasons not to. The stovetop method often introduces some faint level of carmelization, when what you want is a consistent, controllable amount of cane sugar sweetness and nothing else.
re: Sam Fujisaka
When I was a seminarian in Rome, we had a guy with us that couldn't learn the language, and he "regressed" with some memories of his wild college days, including the names of strange cocktails (like a Hop, Skip, and Go Naked and some interesting things from Nepenthe's at Big Sur). Soon we were mentally inventing bizarre mixes. One was a Crippled Hippopotamus, which would have consisted of rum, sauerkraut juice, and Rose's lime juice. Some years later, I mentioned this weird idea to friends who had the nerve to try it. They tell me that it was actually rather good.
re: Sam Fujisaka
When my wife was on South Beach a few years ago, and carbs were bad, she (we) cheated a bit when I had a big mint crop coming in, and used Splenda instead of sugar in the mojitos we were drinking...
...the birth of the Splendito!
I've also found frozen tropical fruit pulps fro Goya in the local ShopRite, and have experimented with using passionfruit pulp in place of lime juice to make passionfruit margaritas.
Last, Absolute citron with a splash of sake,shaken and up with a twist of lemon for a Sak-it-to-me-tini.
I'm not sure any of these cocktails qualify as inventions, though, more like variations on a theme...
Years ago I went to make Moscow Mules. Turned out I was out of lime, so I used a small splash of Amaretto. Didn't make sense as a substitute, but it went over well. I named it a Des Moines Donkey. It debuted at the bar in my basement, progressed all the way upstairs to my kitchen, and then sadly was forgotten.
3 that have been successful;
2 parts bourbon(I like to use a caramel-ly one like Woodford
1 part Calvados
1 part Liquer de Pomme( French apple liquer)
Shake over ice and serve in a stemmed glass with a thin wedge or Granny Smith apple, notched to hang on the side of the glass.
2 1/2 oz. dutch gin
1/2 oz. sweet vermouth
1 dash orange bitters
shake and serve up with an orange twist
3 oz. Stoli Vanil
1 oz. Alize (yellow)
1/2 oz. Cointreau
1/2 teaspoon Rose's lime juice
mix in a tall thin glass over crushed ice and top off with a splash of plain soda and garnish with an orange wedge.
all of these have met with much appreciation from those who have tried them.
one more- a Melbelini;
6 ripe white peaches
1pint ripe red raspberries
1 vanilla bean split
1 qt. vodka
1 bottle prosecco
Combine the fruit in a large jar(sun tea jars work great) pour the vodka over it and let it sit in a cool spot for 3-4 weeks. then in shake about 3 oz of the infusion over ice and strain into a champagne flute and top with prosecco. garnish with a raspberry.
Success: a spin on the Aviation cocktail that involved my sister's homemade Buddha's Hand-infused vodka. Add a little Meyer lemon juice and more Stock Maraschino than I would have guessed, shake, and there you have it. I know that Hangar One makes a Buddha's Hand Vodka, so I suppose one could use that instead.
We couldn't agree on the name. She liked the 'Flying Buddha.' I preferred 'Buddha Is My Co-Pilot.'
2 Oz. London Dry Gin
1Oz. Grenadine (Nice grenadine, not the stuff that tastes like fake Cherries)
1/2Oz. Maraschino Liquer
1/4Oz-1/2Oz Rose Water
Juice of half a lime.
Shaken with ice, served in a cocktail glass.
Fresh Zombie (cross between a Mojito and a Zombie)
Clap 6 mint leaves and place in the bottom of a shaker
1 Oz. White Rum
1 Oz. Amber Rum
1 Oz. Dark Rum
1/2Oz Lime Cordial Syrup
3-4Oz pineapple juice
Shake with ice pour over rocks in a highball glass.
A tropical twist on a Cosmo:
1.5 oz vanilla vodka instead of regular
.75 oz triple sec
,75 oz roses lime
.50 -1 oz (depending on taste) Cranberry juice
.50 coconut rum
Disasterous: a rhubarbarita. Blended fresh rhubarb, tequila & baker's sugar. Tequila & rhubarb just don't mix. On the other hand, rhubarb+vodka go quite well together.
I don't have a name for the following cocktail, but it is a slight variation on a drink called El Pepino served at A Cote in Oakland, CA. Measurements are approximate since I haven't settled on ratios completely.
1 inch of English cucumber, skinned
2 oz gin
1/2 oz lemon juice
1/2 oz simple syrup
Muddle cucumber until pulverized, add ice and other ingredients. Shake and strain.
I think they use Plymouth Gin at A Cote. My go-to gin is Bluecoat. Both do well. They use cranberry instead of lemon. I love gin+cukes.
There's a cocktail on my bar menu very similar to this one.
2 ounces Hendricks Gin
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
5 mint leaves muddled with 2 slices of cucumber
Pour the liquid ingredients over the muddled cucumber and mint (they should be a pulpy paste before you add the liquids,) shake vigorously with large ice cubes, put a large cube of ice and a cucumber into your cocktail glass or champagne coupe, and strain the cocktail over. Perfectly refreshing for summer.
I've got the eponymous Mod Betty:
yum! but don't have too many, as is oft the case....
Rum goes alright with Ribena & wedge of lime. It's a little too sweet tho' - still needs adjustment.
Pernod, Campari, mixed with Stella Artois on the rocks. It was like some sort of green looking beer that tasted like candle wax.
One that worked, followed by one that didn't.
Years ago, I tended bar in a small Japanese restaurant, and a regular customer came in and asked for something different. As if guided by divine intervention, I instinctively poured an ounce each of vodka, triple sec, and lime juice (standard Kamikaze, if you're paying attention) into a shaker, then added half an ounce of melon liqueur. He loved it, and had several that night. When he asked what it was, I said, "uh....a Tsunami."
As for the one that didn't, it wasn't really MY invention, but the brothers and cousins of an old girlfriend of mine used to love Brass Monkey and Mountain Dew. Ugh.
Look for Regan's orange bitters or Peychaud's. Use a dash of each with the Campari drinks, rather than that Stirrings stuff, which is basically flavoured simple syrup. Or try making your own bitters with dried blood orange peel and some other whole spices. It takes a month for the bitters to be ready, but the results are well worth the wait!
Black Diamond (named while skiing)
I squeezed a grapefruit for a Hemingway Daiquiri, then ran out of rum. So I invented this:
1/2 oz St Germain elderflower liquer
1 oz grapefruit juice
dash orange bitters
Since St Germain is so sweet and grapefruit juice is a lot sweeter than lemon or lime, the idea was to try to offset that with a little extra bitterness with the gin and bitters. The result was still a bit sweet and actually sort of weird--grapefruit and elderflower didn't quite mesh. It was interesting, anyway. When I get some cognac I will return to one of my favorites, a St Germain Sidecar (replace the Cointreau with St Germain--no sugar rim!).
The Hemingway Daiquiri is still my favorite cocktail with grapefruit. Does anyone have any others?
Last year around this time I created (though I'm sure I'm not the first to do so) something I called a "Southern Belle"...Basically a Mint Julep but instead of simple syrup, I replaced it with my homemade sweet tea. Very refreshing.
I really shouldn't admit that I liked this...This drink was made because we didn't feel like going to the store one more time.
Pint glass with ice
2 shots Absolut Citron
Fill almost to the top with Cactus Cooler
Top with Lipton Black Tea (iced) for "Long Island Iced Tea" color
Be sure not to tell anyone you did this (oops).
A couple months ago I was fiddling around with a bottle of Cointreau. Most cocktail recipes, I found, want too much Cointreau, so I was looking for a way to use it in a restrained way. I also love gin. LOVE it. So what I finally came up with is a slightly sweet orange gin cocktail that works on the 6:1 mixture of gin to Cointreau, or any other orange liquor.
3 oz. of gin
1/2 oz. of Cointreau
Add to an ice filled shaker, stir and pour into a chilled cocktail glass. Garnish with a twist of orange.
My girlfriend and I like to infuse our own vodkas, one drink we made using chocolate vodka (made on unsweetened, non-dutch-processed cocoa powder and then sweetened, a lot, with simple syrup):
The Chocolate Truffle:
1 part chocolate vodka
1 part Frangelico
garnish with a dried cherry that has been marinated in chocolate vodka or liquer
A friend and I came up with this summery cocktail two nights ago. It's the best drink I've ever created.
I realize that this recipe is a bit too large, but the 6:3:2:2 ration is perfect, and I couldn't bare to call for 2/3 oz. of anything. Most modern cocktail glasses (which I think are too large) will hold the recipe as written.
PIERCE STREET COCKTAIL
3 oz. light rum (I used 10 Cane)
1.5 oz. coconut juice (preferably fresh from a young coconut)
1 oz. ginger syrup (recipe below)
1 oz. lime juice (fresh, duh)
2 generous dashes orange bitters (I used homemade, but Regan's No. 6 are good)
Shake and strain into chilled cocktail glasses.
GINGER SYRUP (adapted from Imbibe magazine)
2 cups roughly chopped, unpeeled fresh ginger
2 cups sugar
6 cups water
To make the ginger syrup, rinse and roughly chop approximately two cups of unpeeled fresh ginger. Place the ginger in a blender and chop finely. Put the ginger in a large pot with six cups of water and two cups of granulated sugar. Bring to a boil and simmer, uncovered, for an hour. Strain and press through rough wire mesh to get out the larger chunks of ginger, then filter at least once using cheese cloth or a French press. Makes about two or three cups.
Oh, wow - mhoffman, the Pierce Street Cocktail sounds amazing! I've been looking for something alcoholic that includes young coconut juice. And I just happen to have all the ingredients in my fridge right now. It's fate...
Me, my cocktail "invention" was from the day that I wanted a Kir-type champagne cocktail, but also wanted some Campari and grapefruit juice. So I put it all together to make:
In a champagne flute, put:
2 parts grapefruit juice (fresh-squeezed pink or ruby is best)
1/2 to 1 part Campari
generous splash of Cointreau
Fill glass with sparkling wine (something nice but not too expensive)
Oh, so very tasty! Since then, I make sure there's always a bottle of Gruet sparkling wine in my fridge, so I can have this one whenever I want. (A champagne stopper is a big help, too - the open bottle lasts for days.)
On the cocktails-that-didn't-work front, I've had no luck mixing anything with my home-infused saffron vodka. Everything I try either clashes or doesn't really make a difference. And it's too good to waste on so-so cocktails. So I just drink it straight.
If you go to The Scores Hotel in St. Andrews, Scotland, you can order a "Purple Goddess".. invented for yours truly but the head bartender there in 2001. It's got Blue Curacao, vodka, cranberry juice!
I don't think it's widely advertised, but it was invented for me for drinking said bar out of Drambuie!
I hope this thread isn't too old to revisit... I missed it before and would like to join in :)
To begin with, an unnamed cocktail that I created one night when I was in the mood for something Martini-like, but was about to eat some Indian food and didn't think a Martini would pair well. I've been tweaking it for the past few months and I think it's pretty solid at this point:
3 parts gin (I use Plymouth at the moment)
1 1/2 parts Lillet Blanc
1/4 part lime juice
1-2 dashes orange bitters (Regan's)
Shake, strain, garnish with a lime wheel
Next, an elevated version of a cherry cheesecake "Martini", created at the request of a guest. My goal was to do something a bit more interesting than the standard recipe you find online, usually involving pineapple juice, cranberry juice, and vodka. I tried to incorporate all of the flavors one might find in an actual piece cherry cheesecake: lemon, cherry, vanilla. This probably needs just a bit more tweaking but I'm relatively happy with it at this point.
4 brandied cherries (I use Chukar dried bing cherries, macerated in cognac)
1/4 tsp vanilla extract
2 1/2 oz light rum (I use Cruzan Estate or 10 Cane)
1/4 oz grenadine (homemade, please)
1/4 oz fresh lemon juice
muddle cherries, vanilla, rum, grenadine, lemon juice, and optionally a 1/4 tsp of the brandy from the cherries
shake very well with lots of crushed ice
tight strain (to get rid of little cherry chunks)
garnish with a lemon twist
Next up, a drink I just finished tweaking tonight. This is a modification of a Swedish Punsch into a short drink. I started with the recipe on the Batavia Arrack van Oosten bottle ( http://www.alpenz.com/images/poftfoli... ) and worked from there. The original recipe:
2 oz Batavia Arrack
1/2 oz rum
1/2 oz lemon juice
1/2 oz simple syrup
3 oz water
Pinch of ground cardamom or nutmeg
I thought it would be fun to pair the Arrack with Pimento Dram, and since that's a sweet, spicy, rum-based liquor, it eliminated the simple syrup, pinch of spice, and the rum. The water, of course, also had to go if I wanted a short drink. After mixing this and trying a few batches I was missing some sweetness, and also didn't think that the Pimento Dram was doing a good enough job balancing the smokiness of the Arrack. I thought that Maraschino might play nicely with that flavor profile, and in my opinion it absolutely does. So here is my rather fusion-y resultant drink:
2 oz Batavia Arrack
3/4 oz Pimento Dram (I use a homemade one -- YMMV
)1/2 oz fresh lemon juice
1/2 oz Maraschino (Luxardo)
Combine, shake, strain. Garnish with a twist, or perhaps a cherry. Enjoy! :)
Once, on an otherwise nondescript weeknight, I wanted a mojito. Weirdly enough, I had the mint, but no rum, and no limes. So I invented the Mexito: built like a mojito, but substituting a healthy splash of bitter orange juice (from the Goya aisle - right next to the bottled mojo marinade) for the lime, and tequila for the rum. It went down ludicrously well.
I "created" this cross between a mint julip and a ginger rogers...I make pitchers of this drink for summer parties i'm invited to. You can make the syrup/booze mixture ahead of time and add the gingerale/ice as you make each pitcher. It's a strong drink that's tempered by the melting ice:
Ginger simple syrup
Lots of fresh mint
Muddle a handful of fresh mint with lime juice, ice and a few sliced limes. Add ginger simple syrup and bourbon. Pour over ice, topping with ginger ale depending how strong you want it. When the pitcher is empty, add more ice and start again. Repeat til the bourbon is gone.
My style: no fuss, sweet, and strong-
japanese cold sake
dash of peach liqueur
sometimes called the sakura-tini or peach blossom
(still working on proportions - and need a name)
1 1/2 oz hendriks gin
1 oz aperol
1 oz maraschino liqueur
1 oz lemon juice
twist of orange peel
This was an Autumn-inspired cocktail that just didn't work out.
I tried several variations, by changing the quantities, playing with the sweetness, adding more sour, because I really thought the ingredients would work well together. It just never went anywhere with my taste testers.
It did not get a name.
1 oz Laird's AppleJack
1/2 oz Green Apple Vodka
1/2 oz fresh apple cider
1/4 oz fresh squeezed lemon juice
dash of Angostura bitters
Shake with ice and serve straight up.
I poached some pears in white wine (and spiced rum, vanilla extract, lemon juice, and honey) for dessert this evening and while I was debating what to do with the leftover poaching liquid (now reduced to a syrup), divine inspiration struck...
Spiced Pear Martini:
1-1.5 oz vodka (depending on how strong you like your cocktails)
1 Tb poaching liquid
Shake and serve in a cinnamon sugar rimmed glass
I normally don't enjoy sweet cocktails, but yum, this one goes down so smoothly....
Apologies if this sounds vile, but it's a cocktail I started experimenting with at MIT and my friends and I keep going back to it. Measurements approx., mix to taste:
2 parts raspberry vodka (I use a homemade one local to Edinburgh, which is very berry-ish and bright red - you could use any, or maybe vodka and framboise or chambord)
1 part raspberry Sourz
1 or 2 parts Amaretto
Fill to desired level with half orange juice, half cranberry juice.
It was promptly dubbed the Pink Death, in homage to the old nickname of the Hong Kong in Harvard Square (the Red Death ;). Seems appropriate, as everyone laughs at how pinky-cute it looks and tastes (very candy like), but it packs a wallop...
I did used to love the Roy Rogers on Acid (Coke and vodka with grenadine), but I'm past that now. ;)
A guy friend of mine stayed with me for almost a year, and created another version of a martini to thank me for it. I present the Walker:
1 oz Bombay Blue Sapphire Gin
1 oz dry vermouth
combine and shake over crushed ice. Strain into a martini glass and garnish with three almond stuffed olives. The dirty version has, of course, olive juice in it.
My friends are convinced I should write a cocktail book. I can look at whatever is behind a bar, especially if they have some unusual things, and pretty quickly come up with an awesome new drink. Here are a few I can think of. All can be shaken with ice and served either in a martini glass or as a shot, or stirred and served over ice depending on your preference and atmosphere.
Kimmy Vanilli (My name is Kim, and Absolut Vanilla reminded me of the lip sync group Milli Vanilli)
2 parts Absolut Vanilla
1 part Baileys
2 parts Absolut Peach
1 part OJ
splash peach schnapps
Chocolate Covered Cherry
2 parts Baileys
1 part Godiva dark chocolate
1 part Cherry Brandy
1 part Malibu rum
1 part Godiva dark chocolate
I have to lay claim to what is now known as the 'Manmosa.' I called it the 'Bromosa' when I, as far as records can tell, invented it on Bull Street in Savannah during St. Patrick's Day 2001.
OJ, liberal Champagne, with a vodka floater.
We seem to have invented a Brandy Negroni tonight (dh would like to dub this a Randy Roni, but I demurred). We were out of gin and I didn't like the first attempt with vodka. Since I went to college in Wisconsin, home of the brandy Old Fashioned: 1-1-1 brandy-campari-sweet vermouth, with Angostura bitters and burnt orange to garnish. The result was bitter as all get out, and not too bad :-)
Okay, I'm not sure if it qualifies as "invented" by me as I made it based on a vague memory of a recipe I saw online (but I have a TERRIBLE memory ;). Anyway, I had some friends over and wanted to make some "seasonal" cocktails. I made a handful of concoctions involving apple cider and some other stuff.
This, however, was the sweet drink I made for a couple folks who I knew would not get into anything too, uh, intense. It's definitely on the sweet side but has nice balance and it's delicious. Courtesy of my friend and named for my street in the East Village, NYC, it's called an "11th Street Saint":
2.5 oz. Tequila (Sauza Hornitos Reposado)
.5 oz. St. Germain Elderflower liquer
1 oz. pear pureé
1/2 oz. apple cider
1 Tsp fresh lemon
1 Tsp fresh lime
Dash (1/8 oz.?) Agave syrup
Shake with ice, serve up in a cocktail glass
Speaking of Elderflower Liqueur, here's my current cocktail favorite.
1 Tbsp Sapphire Gin
2 tsp St. Germain Elderflower Liqueur
Sparkling wine (I like Gruet, Zardetto, and Rotari)
I was inspired by last year's trendy Epiphany Cocktail, as served at the W Hotel
in Minneapolis (as described here: http://www.nightclub.com/first-round-... ). It's a swanky variant of Toadberry's Fuzzy Devil, above: http://chowhound.chow.com/topics/4895... ). But I would never use Veuve Cliquot in a cocktail, and I didn't have any Grey Goose Poire vodka. The gin is great with the Elderflower liqueur, because it helps cut the flowery sweetness.
Note: Several of these are required in order to have an Epiphany.
re: pb n foie
Took me a year, but I finally got around to trying this with real Mezcal. Very interesting, although a bit sweet for my tastes. I also though the Maraschino dominated a bit. Have you played with this any further?
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Don't have a name for it, but lately I've been pouring some Hangar One Rasberry vodka into a glass with ice and adding just a splash of Chambord....punches up the rasberry flavor.
This is my "house" cocktail every summer since I moved to Rome. It can be made out of season with different fruit.
Purée very ripe and tasty melons or peaches. Freeze in small ice cube trays.
In a flute, add an ice cube or two, a shot of peach or melon vodka (depending on which fruit you used) then charge with prosecco. You can add a crushed mint leaf to the glass or a sparing amount of chopped mint to purée before freezing. It is sort of a lazy man's rossini, with a kick. We've never given it a name, but has been referred to simply as the "cocktail della casa".
Incidentally, the fruit vodka in still or sparkling wine is our answer to kir, since I can never remeber to bring cassis back from Paris with me.
After coming back from a trip to Prague with 2.5 litres of the local herbal bitters (Becherovka), I concocted the following. I've never come up with a name, but it's exactly my kind of drink: intensely multiflavored, aggressive, and bitter-sweet.
1oz. blanc tequila (I've used Hornitos and 1800 Silver)
1oz. decent rum (I've used Appleton Estate)
1oz. Grand Marnier
Shake gently over ice, then strain into a cocktail glass.
Here's where my inexperience in the field comes out: Campari is the only one of those I have tried, and it's not much like that. Becherovka has lots of big sweet-spice flavors like anise and cinnamon along with a vanilla component; the bitterness is definitely present, but it doesn't dominate like in Campari (and, from what I've just read on the nets, most amari). If you're interested in comparing, I believe that Downtown Liquors in Davis stocks Becherovka, although I haven't checked in a while.
Thanks. Yes, I've seen it around frequently. No, my wife won't appreciate another bottle overflowing the liquor cabinet. ;) My vile collection is getting a little out-of-hand.
I've found it challenging to mix with the sweet/spicy amari, such as Ramazzotti, Averna, Meletti, Lucano, and so forth. They can replace a sweet vermouth (which is sweet/spicy, but often they don't go well where a bright, fairly dry ingredient is needed. (That's where I use Campari.) I bet my Campari recipes outnumber my sweet/spicy amari recipes by at least 2:1.
Finally got some Becherovka. This is quite an interesting drink. I found it a bit sweet, so I added an equal amount of lime, and reduced the quantities from 1oz to 3/4 oz to keep the volume in check.
I served it on the rocks because, well, I like rocks. Let me know if you come up with a name, otherwise it's gonna be the "Existential Hero" in my house.
Let's see there was Red one which was Gin, Absinthe, Grenadine and POM shaken over ice.
Castries Peanut cream
Godiva chocolate liqueur
Then there's the last one
St. Germain Elderflower liqueur
Again shaken and strained over ice It was divine everythig balance out and it didn't taste alcholic at all.
those are ghe ones that have worked, I've found I'm usually good at whipping up somethign or other.
long long time ago, and haven't had it since, but it was very good for a time: jack daniels, tonic, bitters, I think some kind of citrus rind. I still drink tonic and bitters and love it--my way of dealing with unpleasant social occasions where I want something to drink that isn't going to leave me impaired.
Most bitters contain alcohol, yes, but to put this into perspective: A dash--which is maybe 1/8th tsp, or 0.020 oz--of 80-proof bitters in an 8-ounce glass of non-alcoholic liquid will yield a drink containing only 0.1% ABV, if my math is correct. So dash away--within reason--unless your friends have an absolute restriction on even the most minute amounts of alcohol.
By the way, Fee Brothers bitters don't seem to contain alcohol. Or at least the label doesn't say anything about it. Also, I find that tonic pairs quite nicely with a splash of cranberry juice for a refreshing nonalcoholic beverage. Made even better with a dash of bitters!
Yes, I was thinking as davis sq pro--that it would end up being such a minute amount as not to matter--but I guess it would always be prudent to ask before serving. (We know someone who, upon joining AA, wouldn't eat risotto because the recipe contained wine; I remarked that I always assumed all the alcohol cooked out, but he seemed afraid that even the possibility of any miniscule traces would pose a problem.)
really digging this one
11/2 oz cruzan amber rum
1/2 oz lemon hart 151
1/2 px sherry
1/4 oz homemade velvet falernum
I am going to try using nicer rums. I think zacapa would work in place of the cruzan or maybe cruzan single barrel.
Here's my Spring 2010 cocktail. Note that I don't really measure, I'm more of an eyeballer.
Blackberry Lime Gin Fizz
Muddle 3 blackberries
Add ice cubes
Trader Joe's Sparkling Limeade
So delicious. Thinking about trying it with an herb. Basil or mint come to mind first, maybe even thyme. Any other suggestions?
Ran out of gin, wanted a corpse reviver #2, went a step further...
corpse invigorator #1
1oz silver tequila
3/4 oz Lemon Juice
3/4 oz Lillet
1 tsp absinthe
1/3 an egg white (reserve remaining for your next drink)
bring together ingredients, shake without ice to foam, add ice, shake to chill, dispense and finish with 2 dashes of angostura bitters on egg white foam
yum. I can't say my changes to corpse reviver #2 are too earth shattering, but I do think it works quite well. The addition of egg and bitters to the orginal recipe would also be quite satisfying (if you like egg white cocktails of course).
Tarragon. Sounds funky, but with the right fruit and gin, you're in business. I make a cocktail with 7 tarragon leaves, muddled, 1 ounce Passion fruit puree, 1 3/4 ounce gin, 2 dashes Regan's orange bitters, 1/2 ounce simple, a splash of fresh lime juice and a splash of Cointreau. Shake, strain into a chilled cocktail glass, and serve. A few rosemary leaves bruised might be fantastic with the blackberries and lime.
St. Germain, club soda, a splash of rosewater. I call it a French Whorehouse, 'cause I'm ladylike like that.
Favorite "up north drink" Lutheran Lemonade:
Southern Comfort and Lemonade......the name of the drink is entirely optional, and a story in and of itself!
Someone also introduced us to another oddballl combination: Brazillian rum and Cream Soda! Yum!
I just came up with something at home here which tastes pretty nice. I wanted to call it the Harvest Moon since there just was one, but it seems there are a few less than great sounding Harvest Moon cocktails on the interweb already. Kind of a standard Tiki variation with Applejack as the base.
Anyway, here goes:
1 1/2 oz Laird's Applejack
1/2 oz Coruba Dark Rum
1/4 oz Allspice Dram (Homemade)
1/2 oz lemon juice
1/2 oz lime juice
1 oz homemade grenadine
2 dashes orange bitters (Regan's)
Shaken and served in a cocktail glass.
aperitif from last night
(no measurements - just eyeballed)
fresh grated ginger
My crazy friend Stephie invented this I dubbed it "Sparklie Unicorn" because it's pink and she loves unicorns.
Raspberry Ginger ale
It's surpriseingly good and palatable. However we don't have exacty measurements.
1.5 to 3 oz of Bourbon, blended whiskey, vodka, or dark rum...
Boylan cream soda
4 or so dashes of Angostura bitters
Pour Ice, Liquor, Bitters into a highball glass
Top off glass with cream soda, stir, and drink.
It's incredibly sweet, so avoid this drink if you're diabetic, or suffering from a toothache.
A light/low-alcohol summer cocktail I (think) I invented is simply Campari and San Pellegrino Aranciata soda. Pour over ice, garnish with a green plastic army man and call it: The Agent Orange.
HV3 was named after my boss:
3 parts Hennessey
2 parts Dry Vermouth
1 part Triple Sec
Strain into martini glass.
One I am loving right now is kind of a creation of mine. That being said, I got the idea from looking at a cocktail menu. The ingredient list looked tasty and I came up with this which I am calling The Broken Arm
1oz del maguey vida mezcal (any delicious mezcal)
1oz El Dorado 12 year rum (any good amber rum, Bacardi 8)
1/2oz pineapple gomme syrup
1/4oz cherry heering
1/2oz tuaca (any vanilla liqueur)
3/4oz lime juice
dash angostura bitters
shake, strain, up
I thought I'd add the challenge I competed last night when someone asked me to make a drink with chips in it.
15ml Lemon Juice
A handful of Dorito's, muddled
4 Dashes of Cholula Chilli Sauce
3 Slices of Jalapeño
Shaken and Double Strained, serve in a cocktail glass with a Crushed Dorito rim.
It was a lot better than I expected and the challenger seemed to like it. I would never buy it though. The things you do to pass the time with regulars on a quiet night.
Pangalatic Gargleblasters are authentically made with ingredients not readily available on Earth, but my friends and I decided we needed to create a version. Problem was we were not experienced mixologists (it was the early '80s and we were in highschool), but we did have access to one dad's well stocked cabinet. It contained lots of this and that and some sort of soda. The really impressive part though, was that when the powdered lemonade mix was added, the drink in the pitcher immediately started foaming and bubbling all over. COOL! I think we would all have called it a success. It was crazy and lemony. probably not suited for most adult pallets.
When Absolut released Absolut Brooklyn ( Ginger and apple flavored vodka), my bar manager asked me to create a cocktail with this. I decided to do a play on the apple martini and called it "The Big Apple", since it was created in NYC
1.5 oz of Absolut Broooklyn (It is now named Absolut Oriental)
.5 oz of apple schnapps
1.0 oz of cranberry juice
squeeze a lime wedge
Shake and strain into a martini glass. top off with a touch of club soda to cut the sweetness. A crowd favorite
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