Sweet Blog O'Mine

Tag: cocktail

  • Booze You Can Use: Have an Americano

    Americano

    As you might have read, I'm a fan of the negroni. Sometimes, however, I'm in the mood for something a tad lighter, with less alcohol. The Americano captures many of the same flavors as a negroni, as it shares two of its three key ingredients — Campari and sweet vermouth — but the gin is absent, and instead, it is served on the rocks and topped with a splash of soda.  When I was in Portland for PDX Cocktail Week, I had the pleasure of enjoying several bottled (and therefore pre-carbonated) Americanos at Clyde Common (pictured above). I'm going to try to replicate that this weekend with my iSi Twist & Sparkle.

    Americano
    1 ounce Campari
    1 ounce sweet vermouth
    Club soda

    Pour Campari and vermouth into a rocks glass (or a highball glass; your choice) over ice. Stir, then top with a splash of club soda (to taste) and garnish with an orange or lemon twist.

  • Booze You Can Use: Have a Manhattan

    IMAG0085-1

    It's Friday, so it's time for a cocktail. The cocktails I make the most often for myself at home are the Negroni and the Manhattan. They're classics, simple, easy to remember, and guaranteed to take the edge off of even the crappiest of days. The Manhattan pictured above is a gorgeous specimen made from the team behind Booker and Dax — they use high tech techniques for most, if not all of the drinks on the menu. This particular Manhattan was pre-mixed and perfectly diluted (as it would have been if stirred with ice), then sealed in a bottle in which the oxygen was displaced with liquid nitrogen, which chills it. It is then shelf stable indefinitely. Upon ordering, it is opened and served in a glass that has been chilled with liquid nitrogen.  Making them at home is much simpler, I assure you.

    Manhattan
    2 oz rye whiskey or bourbon (your preference)
    1 oz sweet vermouth (I use Carpano Antica)
    1-2 dashes of bitters (I generally use either Angostura or Bitter Truth Aromatic Bitters from my travel bitters kit)
    Stir over ice and strain into a chilled coupe. Garnish with a brandied or otherwise boozy cherry (preferrably homemade).

  • Treats!

    I am not a fan of transcribing interviews.  That said, I do it from time to time.  Last night, one of the things that helped me get through a good chunk of a particularly long interview was this cocktail, recipe (and Firelit) provided by Dave from St. George Spirits.  The pretty new glass was provided by Mom (and the crappy photo was provided by my phone).

    Firelit
    The Antagonist
    1.5 oz Firelit (coffee liqueur)
    1 oz Gin
    .5 oz Green Chartreuse
    2-3 dashes Regan's Orange Bitters

    Stir all ingredients in a pint glass with ice until desired dilution is achieved. Strain into an up glass, squeeze a lemon twist over cocktail and rim the glass. Finally, discard twist, as it'll overpower the nose.

  • Derby Day

    The56Julep_small Last year I missed the Derby for reasons I won’t bother getting into, but this year I am all over the juleps.  My go-to julep can be found at Blue Smoke, and they make great ones at Eleven Madison Park (at least during the Big Apple BBQ Block Party).  I usually drink juleps w/my good friend Rob, who is currently living in London, so I will be sure to drink at least one in his honor — I’ll be at Rye House for their Derby Party (after a bike ride and a run, of course).


    The following julep recipe comes from Wild Turkey Bourbon Master Distiller Jimmy Russell.  He’s been in the industry for 56 years and has refined his recipe over the years to come up with his version of the perfect mint julep — make a few and drink them regardless of whether or not you actually watch the race!


    THE 56 JULEP
    2.5 oz. Wild Turkey 101
    3 sprigs of mint (six to eight mature-sized leaves)
    1.5 teaspoons brown sugar
    .5 cup crushed ice


    In a traditional silver julep cup or double old fashioned glass, muddle two sprigs of mint with the brown sugar and one ounce of Wild Turkey 101 for a few minutes, crushing the mint leaves with a spoon. Add the crushed ice, the remaining bourbon, and garnish with sprig of mint.


    In other julep fun, watch Jason Littrell make a mint julep in this video.

  • A Virtual Cocktail Party — The Sparkling Ginger Daisy

    As I've mentioned before, I really do love Twitter.  Simply by using it, I have managed to meet so many new people this year, many in the world of (not shockingly) food and cocktails.  Although I have met many in person, there are some I've only interacted with virtually, at least so far.  One such person is Kara Newman, author of Spice & Ice: 60 Tongue Tingling Cocktails.  Kara is hosting a virtual cocktail party, and I'm taking part by making her Sparkling Ginger Daisy.  I made this zippy cocktail to start off a Friday night with two close friends, who both loved the mix of ginger and bubbles sparkling together.  It made an ordinary Friday night seem downright festive!  Thanks, Kara, and cheers!

    Sparklinggingerdaisy

    Sparkling Ginger Daisy
    Yield: 1 drink

    A daisy is a classic juice-based cocktail sweetened with grenadine or a red liqueur, and often topped with sparkling wine. Here, the bright spice of ginger plays against a backdrop of bubbles for a festive holiday sparkler. And if you feel like gilding the lily, try one or both of the optional special touches below.

    1 ounce Plymouth Gin

    1 ounce Domaine de Canton ginger liqueur

    2 Tablespoons
    Lemon juice

    1 teaspoon grenadine

    Brut champagne

    Combine gin, ginger liqueur, lemon juice and grenadine in an ice-filled mixing glass. Stir until well chilled, and strain into a Champagne flute. Top with champagne.

    Optional touch #1: If desired, rim the flute with sparkling sugar before pouring in the drink.
    Optional touch #2: Garnish with a cherry at the bottom of the flute.

  • Women & Whisky

    What's not to like?  In honor of International Women's Day, my latest tweetup focuses on Women & Whisky.  Joined again by LUPEC NYC (Ladies United for the Preservation of Endangered Cocktails), Compass Box, and Astor Center, we've put together quite an event.

    Invite 
    $5 of each ticket will be donated to Dress for Success, which promotes the economic independence of disadvantaged women by providing professional attire, a network of support and career development tools.  Also, we've got 10 LUPEC ladies from the likes of Rye House, Pegu Club, Momofuku, Raines Law Room, Hearth, Bar Celona, Freeman's, Drinks at 6, and Hush Cocktails behind the stick, creating winter warmer cocktails with Compass Box whiskys.

    Hope to see you at Astor Center next Monday 3/8 on International Women's Day — men and women are welcome — and be sure to buy your ticket in advance!

    http://www.astorcenternyc.com/class-winter-warmer-cocktail-tweetup.ac

    Twitter users, RSVP here too.  Our hashtag for the event is #WomenWhisky:
    http://www.twtvite.com/pf8vdt

    See you on Monday, and spread the word!

  • This Week on Serious Eats NY

    20100218theriver

    Meet and Eat w/Liza de Guia of Food. Curated. and Mix It Up: The River from The JakeWalk.  Enjoy!