I originally wanted to make a New York Sour tonight but we’re out of lemons, so I was looking at other red wine cocktails. The recipe I found for this used Dubonnet Rouge instead of Punt e Mes, but we do what we can with what we have. I might try this again with a slightly less bitter vermouth. I also really like the name.
Another beauty from the Beachbum Berry book. The actual recipe for this calls for it be blended, but I was feeling lazy. This is super tart and would make a great “sipping by the pool in summer” drink. I also finally got a chance to use my Horror in Clay fogcutter mug, designed by a friend of a friend. Clearly I need some longer straws.
Today I had a bit of a long day. I dropped my phone in some water and have been trying to dry it out, I snapped one of our outdoor hoses in half (long story), it was super cold and I might be coming down with something, AND we had out of town visitors arrive today. So when I finally reached mixing time I was a bit listless and wasn’t sure what to make. William suggested a new recipe for me: the Japanese Cocktail, a Jerry Thomas recipe. I love Orgeat and could always use it more often, plus this is a really simple recipe.
Because I was a little cranky I skipped the shaker and the coupe glass and opted to just stir this straight in a rocks glass. My current channel knife is nearly impossible to use so I did a simple slice of peel with a paring knife instead.
I know I’ve already done two drinks so far where the main liquor is brandy, but that is unusual for me. Even so, I really enjoyed this cocktail. The brandy is nice and smooth and the Orgeat makes it a fairly sweet drink. Very simple and clean while also being comforting, perfect to cheer me up a little before bed. I would like to try it again with some different bitters. This seems like a good excuse to go bitters shopping, which is rapidly becoming a great hobby of mine.
