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Category: Cocktails
In celebration of the beautiful weather we are having this weekend here in the Pacific Northwest, I think a classic gimlet is fitting. The history of this cocktail is undefined, although it does show up in a 1928 recipe of 2 parts gin to 1 part lime juice. Some recipes call for a 50/50 mix, while others reference using Rose’s Sweetened Lime Juice. This simple mixture of gin, lime juice, and simple syrup is perfect for a warm Spring evening, regardless of which ingredients you use. Another beauty in this classic cocktail is in switching up the gin – try it with Genever, Old Tom, Plymouth, or London Dry to see which suits your palate. Any way you make it, I am sure you will…
How about another aged rum cocktail? I think last week’s Rum Manhattan was a success so let’s see if I can surpass that beauty with this variation on Shannon Tebay Sidle’s High Horse. This colonial-era inspired tipple pairs aged rum with cherry liquor, kirsh brandy, and sweet vermouth. For my twist, I swapped out the kirsh brandy with Grand Imperial, the orange infused cognac similar to Grand Marnier. The result is delightful – and an easy sipper perfect for these spring evenings. Give this unique rum cocktail a try and I think you will find a new and deeper appreciation for this historic spirit. Save Print Rocking Horse Prep time: 5 mins Total time: 5 mins Serves: 1…
In reading The Skillet the other day, I came across Claire Lower’s 3 ingredient cocktail feature. In exploring these drinks, the Rum Manhattan popped up. After reading the comments, I decided I had to try it – and share it with all of you. Many commenters mentioned the cocktail would be overly sweet, which is possible, but I think with an aged rum, this tipple would actually be very balanced and quite nice. BTW, I was correct – very balanced and quite enjoyable. So here goes… regardless of where you stand on this cocktail, don’t shoot the messenger. Thanks for another winning cocktail Claire! Save Print Rum Manhattan Prep time: 5 mins Total time: 5 mins Serves: 1 Ingredients…
How about a Saturday evening cocktail to ease into the binge watching one of your favorite shows? The Tuxedo Cocktail is what Jerry Thomas would call a ‘fancy martini’ – and this tipple seems to have as many variations as the previously posted sibling concoction – the Trilby. First up is the basic Tuxedo Cocktail – gin, sherry, and orange bitters. According to Punch, this cocktail was created during the end of the 19th and beginning of the 20th centuries at the Waldorf Astoria Bar and was named after Tuxedo Park – an experiment in exclusive country club style living. Tuxedo Park was established in 1886 outside of Jersey City as a respite for wealthy New Yorkers seeking to live outside the city in comfort and…
Happy Friday the 13th! For all you triskaidekaphobics out there, put your worries about the 13th away and try this happy hour delight. Hot on the tail of the last week’s Old Fashioned cocktail post comes this variant. Do I sense a new theme here? Well, this variant will tickle your taste buds as I am substituting the sugar with St. Germain – that lovely elderflower liqueur that powered such favorites as St. Germain Spritz, Agave Bloom, Elderflower Thistle, Citadelle Germain, Next to the Last Word, and Holiday Spritz. And this cocktail really delivers. Part Old Fashioned, part Negroni in flavor, I like it. It is different, yet simple… and who doesn’t like that! Give it a try yourself and let me know…
During a recent conversation with friends about cocktails, specifically the old fashioned, a quick search of the blog from my phone left me quite embarrassed. I could not believe I have posted several variations of this classic, but never celebrated the original. Well, it is time to rectify that oversight tonight! This cocktail is considered one of the six basic drinks documented in David A. Embury’s The Fine Art of Mixing Drinks. It’s earliest reference is in an 1806 response to a letter as the definition of a ‘cocktail’ – to wit – a potent concoction of spirits, bitters, water, and sugar. That is the very definition of the classic Old Fashioned, which really explains how this tipple received its name. I…
I finally found a cocktail that is as varied as this Spring weather. Meet the Prospector. While researching this evening’s tipple, I found recipes that used tequila, cognac, blended scotch, or bourbon as the main spirit and absolutley no consensus on the other ingredients. From what I can tell, all these cocktails named Prospector have their own origins but there is nothing easily identifiable in regards to an actual history. So I will through caution to the wind and present the Prospector that caught my eye – a Manhattan variant (imagine that – dang, I need to get out more!). Mixing bourbon and Averno Amaro seems like a natural pairing, but spiking it with a ‘pop’ of sherry is what got my attention. And…
Well, I am back from Chicago and ready to update the blog. Here is a picture of our booth (www.vestaprecision.com) at the International Home + Housewares Show. The show was amazing – huge and energetic – and I met so many nice people that I want to thank for visiting us. I also enjoyed fabulous food and cocktails in the Windy City and can think of nothing more apropos than to share this intensely flavorful cocktail with everyone. It’s a luxurious beauty befitting of its royal name – the Crimson King Cocktail. This deep red tipple balances spicy rye, sweet cherries, bitter herbs, and rich coffee flavors. As a variant of the Boulevardier, I knew I would like this drink. And I do! Enjoy this…
I cannot believe I have not posted this cross between a Manhattan and a Martini. As the predecessor to the ubiquitous Martini, this cocktail really fires on all cylinders. The trouble is that there is no definitive recipe for this beauty. So it is very much like its progeny the martini, it is best served the way you like it. So here is my take on this classic ‘missing link’ between the Manhattan and the Martini. I started by using Old Tom gin and have increased the ratio of gin to vermouth from 1:1 to 1.5:1 while adding orange bitters with the Angostura bitters to enhance the orange aspect. The results are sublime – but don’t take my word for it…
Reported to have been created by none other than Ernest Hemingway, this cocktail really can kill you in the afternoon – or make the little green fairies beat you up for drinking so early in the day! I love the idea of pairing absinthe with champagne. The louching of the absinthe with champagne is so decadent an idea I cannot help but like it. This cocktail’s flavor is sublime, but it is extremely sneaky. I only like the descriptive aspect of Hemingway’s own words – “Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”. The thought of three to five of these tasty tipples in one…