Melon season has arrived. Usually when you think of melon in cocktails, you think of Midori. Which Christa doesn’t like, and Shaun is indifferent. Which is interesting since Shaun doesn’t like actual melon and Christa loves it. But who can say. Anyhow, seen as they’re now in season we thought it would interesting to see if we could make some cocktails with melon juice other than watermelon, since you don’t see that a lot.
Posted in amaro, averna, cherry bitters, cocktail recipe, cognac, grapefruit bitters, grapefruit juice, lime juice, melon juice, pisco
Tagged mash note cocktail recipe, zhonnie cocktail recipe
Rather than wait a year or more between amaro posts, we thought we’d get ahead of the game and do another. Closing our eyes, spinning around in a circle, and grabbing a bottle from the shelf, we landed on Amaro Lucano for this post. What’s this particular amaro like? (Hint: it’s bitter and sweet ;))
We’re big fans of Gibsons around here. One wouldn’t expect that just changing the garnish would change the characteristics of a Martini, but it does. The little bit of brine and oniony flavor add a certain something that makes for a great and very different drink. What’s surprising to us though is that cocktail onions just aren’t used that often in other drinks, which we think is a darn shame. With that in mind, we set out to see if there were other drinks that might do well with an onion garnish.
Posted in absinthe, amaro, amaro nonino, boker's bitters, cocktail recipe, gin, lillet blanc, maraschino, pickled onion brine, rye
Tagged cocktail onions, mad bad and dangerous to know cocktail recipe, the release cocktail recipe
Happy 4th of July everyone! It’s another beautiful summer day here in Seattle; 61 degrees, overcast, with showers predicted for this afternoon. Everyone get out your July 4th fleeces. We don’t know where people get the idea that the weather here in Seattle isn’t nice. 😉 Despite the cool weather and rain, the lavender is in full bloom, which makes the bees happy. Since we also enjoy the sight, scent, and taste of lavender, we were curious as to what we could do with it drink-wise.
It’s time again to take a closer look at one of the many amaros (amari?) we have in our liquor cabinet. This week we pulled out Amaro dell’ Erborista by Varnelli. The dell’Erborista is especially interesting. It has a lot of forest-y, earthy notes as well as being especially bitter. Shaun finds it almost too bitter, Christa loves the stuff. Can we mix with it? Let’s find out.
Posted in Amaro Dell'Erborista, angostura bitters, benedictine, cocktail recipe, gin, lillet blanc, rye, yellow chartreuse
Tagged Amaro, amaro cocktail, Amaro Dell'Erborista, james blond cocktail recipe, martini alternatives, tam lin cocktail recipe
Summer is starting to put in some special guest appearances here in Seattle. That means stone fruits are back at the market, and so is yummy watermelon. We’ve noodled around with watermelon in the past and have found that it makes for a light, refreshing cocktail that’s perfect for warm weather. With that in mind, we decided to see if we could come up with some other tasty libations using it.
Posted in aquavit, basil simple syrup, bourbon, carpano antica, cocktail recipe, cucumber, dubonnet rouge, lime twist, simple syrup, vodka, watermelon
Tagged garden muse cocktail recipe, gentry cocktail recipe, watermelon
A few years ago we discovered tonic syrup. We think it’s a great addition to any bar seen as it allows you to control exactly how much tonic flavor you put in your drink without adding undue dilution. Recently, Christa picked up a bottle of & Tonic, another local tonic here in Seattle. It’s quite tasty and makes a lovely G&T.
That said, we noticed that all anyone seems to make with tonic syrup are G&T’s and vodka tonics. Both are delicious, but we were curious how well tonic syrup paired with other spirits. It seems a shame to keep it limited to a couple of hot-weather libations. With that in mind, we set out to find out what other drinks we could concoct with it.
Posted in absinthe, calvados, cocktail recipe, creme yvette, Original Cocktail, simple syrup, sparkling wine, tonic syrup, vodka
Tagged Repartée Cocktail recipe, tonic, war bride cocktail recipe
Typically we’re not big vodka drinkers (though there are a number out there that we enjoy), and we’re especially not big fans of flavored vodka, as most of the usual flavors (birthday cake, anyone?) sound like they were created in a vat in Jersey. However, there are starting to be more and more small batch producers that are making some delicious flavored vodkas using natural aromatic ingredients, either adding them to the distillation or bringing them in later through infusion. Given their quality, we’ve started adding more and more to our bar. So without further ado, here are some flavored vodkas that we actually like (aka they don’t suck ;)).
Posted in angostura bitters, apple cinnamon vodka, blood orange vodka, cachaca, cocktail recipe, creme de menthe, cucumber vodka, gin, lime juice, simple syrup, whiskey, white vermouth
Tagged downtime cocktail recipe, king of sicily cocktail recipe, martini alternatives, westerly cocktail recipe
It’s Mixology Monday time again. This months theme comes from Nick, over at the Booze Baron blog. His theme is all about dry cocktails. Nick gives us some very specific requirements. No more than 20% total sweetened ingredients if you are using fortified wine (like vermouth) or 10% otherwise. Sounds like something right up our alley. With that in mind we set out to whip up some dry cocktails.
Posted in aquavit, boker's bitters, bourbon, cherry bitters, Gin, lemon peel, lillet blanc, Mixology Monday, spiced demerara syrup, thyme
Tagged danelaw cocktail recipe, fucking tuesday cocktail recipe, martini alternatives, Mixology Monday
Almost a year ago we did a post on fizzes. For our last drink in that post, we attempted a Ramos Gin Fizz. We’d heard good things about them, but as a rule Christa is not a fan of dairy in her cocktails. Our first attempt did not do much to change her mind. We ended up with the cream almost ending up as a butter float, which was not a welcome addition. We weren’t sure what we had done wrong, but whatever it was, it didn’t make us enamored with this drink.