Figured I’d drop a quick note and let you all know I’ve been sick since Friday, hence the blog silence. I’m also going to be traveling this weekend. I have a drink in the backlog to write up and then I’ll need to catch up a bit, so I apologize for the delay.
Author: The Mistress
Day 88: Imperial March
- 1 1/2 oz navy strength gin
- 1 oz cream sherry
- 3/4 oz cocchi americano
- 1 tsp maraschino liqueur
- 1 dash orange bitters
Here’s another from the Death & Co book. I think someone brought a bottle of navy-strength gin to our last party, and this had a cool enough name that I wanted to try it.
This is a hard one for me to describe. It’s pretty boozy, thought the sherry makes it sweet enough for me to enjoy.
Day 87: Pete’s Word
- 1 oz Islay scotch
- 1 oz green chartreuse
- 1 oz maraschino liqueur
- 1 oz lime juice
…Huh. This one I found while randomly flipping open the Death & Co book. Since the Last Word is probably my current favorite cocktail I knew immediately I wanted to try it. Unfortunately I think using an Islay overpowers just about everything else. Maybe if I had more of a taste for Islays my opinion would be different.
Day 86: Bichon Frisé
- 2 oz grapefruit juice
- 1 oz St Germain
- 1 oz vodka
Ah, another of the elusive vodka drinks that only tend to get made at parties. I made this on request from a friend who wanted something with vodka and no high calorie mixers. The high grapefruit juice concentration in this helps balance the sweetness of the St Germain.
Day 85: The Last Gentleman
- 1 1/2 oz Drambuie
- 1 1/2 oz honey syrup
- 1 oz Speyside scotch
- 1 oz lemon juice
- 1/2 oz Licor 43
Well, even with so much honey syrup this is fairly balanced. The Licor 43 meshes with the scotch nicely to give it a bit of a nutty aftertaste. I still might try it with less syrup in the future, just to see how that changes the character.
Day 84: The Doe’s Path
- 1 oz rye
- 1 oz dry vermouth
- 3/4 oz Cynar
- 1/4 oz Bénédictine
- rosemary sprig to garnish
It’s another Whiskey Wednesday! I picked up some Rittenhouse this afternoon and wanted to try it out. This cocktail seemed very familiar to me, though I can’t quite place it. (It does seem kind of like a Brooklyn.) The rosemary is essential here, as it really gives a wonderful nose to the drink. I might even be starting to enjoy Cynar under the right circumstances.
Day 83: Andean Expedition
- 2 oz Pisco
- 3/4 oz Sloe Gin
- 1/2 oz dry vermouth
- dash Angostura
Well, this really brought out the grape flavors in the Pisco. Works very well as an after dinner digestif.
Day 82: Corpse Defiler #1
- 1 1/2 oz Islay scotch
- 1/2 oz kirschwasser
- 1/2 oz Punt e Mes
- 1/4 oz Cherry Heering
- citrus twist
Here’s another that caught my eye when perusing Kirschwasser recipes. I used Laphroaig as the scotch. I found it to taste mostly of Laphroaig, though Dane said he could taste the differences. I might make it again and try with a slightly more gentle, less distinctive Islay (like Bowmore).
Day 81: Barnaby Lights
- 2 oz pisco
- 3/4 oz Aperol
- 3/4 oz simple syrup
- 1/2 oz lemon juice
- 1/2 oz grapefruit juice
- 1 barspoon kirschwasser
I inherited some Kirschwasser from William and Kim when they cleaned out the bar, so of course I wanted to figure out what the hell I could make with it. This also used another unusual and often ignored liquor, Pisco. I LOVED it! It was refreshing and fruity without being obnoxious. Dane said that he could imagine drinking a pitcher of this stuff by the pool in summer.
Day 80: Sidewinder’s Fang
- 1 1/2 oz lime juice
- 1 1/2 oz orange juice
- 1 1/2 oz passion fruit syrup
- 1 oz dark rum
- 1 oz Demerara rum
- 3 oz club soda
With that much passion fruit syrup, I knew this would be a very sweet drink. It wasn’t quite as diabetes inducing as I thought, though, and I think the club soda is the reason for that.