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 72: Improved Gin Cocktail

  • 4 oz genever
  • 1 tsp simple syrup
  • 2 tsp maraschino liqueur
  • 4 dashes Angostura
  • lemon peel for garnish

I was toying with the idea of adding another feature around here, and while I couldn’t come up with an alliterative title we’ve now got Classic Fridays. This gives me a chance to focus on revivals of classic and prohibition era cocktails.

Tonight I really wanted to make a Gimlet, but found I have no lime cordial in the house. That’s not particularly surprising, since I’ve almost completely moved to fresh juices when possible. Problem is that a gimlet requires cordial. So, instead I found this recipe. The name for this (like the Old Fashioned) strikes me as extremely funny. “Improved” from what? Just gin in a glass?

I was surprised that I liked this. Genever is kind of a strange gin to me, very malty and woody, but the maraschino brightened it up significantly.

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 44: Royal Hawaiian Mai Tai

  • 1 oz Demerara rum
  • 1 oz dark Jamaican rum
  • 1 oz light rum
  • 1 oz orange juice
  • 1 oz pineapple juice
  • 1/2 oz lime juice
  • 1/4 oz lemon juice
  • 1/4 oz orange curaçao
  • 1/4 oz Orgeat
  • 1/4 oz simple syrup

Another day, another tiki drink. Tonight we’re hosting a dinner party that is themed around citrus, so I decided to pick something that used as many citrus fruits as I could get. This is a pretty nice Mai Tai variant that I would recommend if you have a ton of juice you need to use up.

Day 22: Suffering Bastard

  • 1 oz gin
  • 1 oz bourbon
  • juice of two limes
  • 1/2 oz simple
  • dash of Angostura
  • top with ginger beer

The Suffering Bastard is one of Dane’s favorite drinks. I always forget that it’s in the tiki family! Lots of variations abound for this one, and the recipe I was looking at used 1/2 oz of ginger ale and then topped with club soda. That seemed unnecessarily complicated, so I just used ginger beer for more bite. Normally I don’t like ginger beer (too spicy) but even I had a sip or two of this. It’s also got a fantastic name for a cocktail.

Day 19: Daiquiri

  • 2 oz rum
  • juice of one lime
  • 1/4 oz simple syrup

I’m back home after the burn and I’m exhausted, a little sick, and sunburnt, so the last thing I wanted to do was make a complicated cocktail. I have about a dozen limes at the house so I immediately thought of a daiquiri. The white rum I used is kind of astringent. I might try a nice dark rum next time for a bit of a sweeter finish.