Day 59: Dixie Cocktail

  • 2 oz rye
  • 1 oz orange curaçao
  • 1/2 oz simple syrup
  • 1/4 oz crème de menthe
  • dash Angostura

William was in San Francisco this week for work and brought back a bevy of new menus for me. I found this one on the Hard Water menu and got about halfway through making it before I realized I didn’t have any crème de menthe, so I just used some of a minty amaro I had. It turned out much nicer than I expected, very refreshing and boozy.

Day 57: Shattered Glasser

  • 1 oz reposado tequila
  • 3/4 oz sweet vermouth
  • 1/2 oz mezcal
  • 1/2 oz batavia arrack
  • 1/4 oz allspice dram
  • 1/4 oz Bénédictine
  • 2 dashes chocolate mole bitters

I was heating up some leftovers of this amazing soup for dinner, so I decided to find a tequila drink to go with it. If you search for “tequila cocktails” most of what you get back is some kind of margarita. BORING. I looked in the Death & Co book and happened upon this, which was apparently made up on the spot when a regular asked for something using his favorite things. Well, to quote the book: “The problem was that he likes a lot of weird shit.”

This is definitely a weird, weird drink. I used Punt e Mes instead of Carpano as suggested, which may have made it slightly more bitter than advertised. Still, this was all over the place. Bitter, smoky, with a bit of a sweet chocolate after taste.

Day 56: Whiskey Flip

  • 3 oz whiskey
  • whole egg
  • 1 tsp sugar
  • 2 tsp heavy cream

Flush with success from last night, I wanted to make another eggy cocktail. Since it’s Whiskey Wednesday I went for a whiskey flip. It’s too bad this one didn’t work out. It just tasted like whiskey. Maybe if I had used simple instead of actual sugar? I’ve never had any luck with using sugar in cocktails, it never dissolves for me.

Day 52: Horsecar

  • 1 oz rye
  • 1 oz sweet vermouth
  • 1 oz dry vermouth
  • dash orange bitters
  • maraschino for garnish

I spent all of today biking around town for an Ingress anomaly event. By the time I was finished with the after party (and the after after party) and made it home I had little time to spare before midnight. I found this while looking up whiskey cocktails. Despite it’s silly name it’s a decent drink, slightly sweet but with a nice rye bite.


Day 51: Last Word

  • 1 oz gin
  • 1 oz maraschino liqueur
  • 1 oz green chartreuse
  • 1 oz lime juice

William’s been bugging me to make a Last Word for a while, since he thought I would like it. Problem is that I didn’t have any chartreuse anymore. Many years ago I had a bottle that lived in my cupboard and never got any use, until I finally gave it away. I grabbed a bottle on the last liquor store run. Turns out that it works super well in cocktails if you make anything that’s more than two ingredients.


Day 50: Planet of the Apes

  • 1 oz dark Jamaican rum
  • 1 oz pineapple juice
  • 1 oz orange juice
  • 3/4 oz crème de banana
  • 1/2 oz 151 rum
  • 1/2 oz lime juice

Any cocktail with crème de banana used to get the side-eye from me, but I think I’m starting to come around. This is not obnoxiously banana flavored. It’s fairly smooth, and smells more like banana than it tastes.