I’ve always like the apricot brandy and dry vermouth combo (ie Darb, Frankenjack from the Savoy Cocktail Book) and wanted to see if sherry could stand in if some bitters were added. Cocktail recipe included.
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From the category archives:
Drinks
Have you ever been at the end of a long meal and wanted a little something with alcohol, sugar or both, but yet you’re about to fall into a food coma? Or you just want a little extra something in your Saturday morning coffee? The French Nudge is a perfect marriage of all these desires. [...]
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The Whiskey Sour is a true classic that has somewhat fallen out of favor because it is very difficult to get made well in a bar. Even if your bartender isn’t using commercial sour mix, he or she has to be willing and able to adjust the sweetness to your taste. Much like lemonade, everyone has a slightly different preference between mouth-puckeringly sour and syrupy sweet and so this is really a drink that you need to adjust to you or your customer’s taste, recipes aside. However, as a starting point, I humbly submit mine to be used as a starting point for your own.
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July 14th is National Grand Marnier Day, and in honor of that I wanted to share with you one of my favorite drinks for showcasing Grand Marnier, the Beautiful.
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For those readers that are not regular scourers of the cocktail blogs, I wanted to let you know that SeanMike over at the Scofflaw’s Den has just posted about a drink named after yours truly, the Sylvania.
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Around my house, the Knickerbocker is a regular summer favorite. A very old drink, it was published in 1862 by Jerry Thomas and reappeared in books of the time until Harry Johnson’s 1888 manual. I have adapted the recipe here from Wondrich’s Imbibe! (Thomas) and Haigh’s Vintage Spirits & Forgotten Cocktails (Johnson). Quoting Wondrich, “With it’s rum and its lime juice, its syrups and liqueurs, the Knickerbocker is the spiritual progenitor of the Tiki drink. Think of it as an 1850’s Mai Tai–similar drink, different island.”
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Inspired by an old Alcademics post and some recent warm weather, I set about perfecting a recipe for a gin and tonic that uses fresh cinchona bark and fruit juice, rather than tonic water.
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While I feel like I buy bourbon whiskey more often than other spirits, I can’t say that bourbon is my favorite spirit to mix with; I’m much more likely to drink it on the rocks or in a Whiskey Cocktail (basically an Old-Fashioned without fruit). But there are a few drinks that I make regularly using bourbon.
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As part of a series of Beefeater product features over at the Mixoloseum, last Thursday’s Drink Night (TDN) theme was Beefeater gin. As usual at the Mixoloseum Bar, many original drinks were created, submitted and enjoyed. The next online event will feature Beefeater 24, a new luxury gin and its introduction to the American [...]
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So what is a highball? A highball is just a base spirit and mixer served over ice, ideally in a tall glass. Whiskey soda, rum’n’coke, gin’n’tonic, and 7′n’7 are easy to say and even easier to make. They are usually quite forgiving as to the amounts and qualities of various ingredients used. However, Dale DeGroff [...]
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