Pomegranate Margarita

Pomegranate Margarita

There are times when circumstances necessitate invention.  It’s pomegranate season here and we have a lot of them.  We also have a serious juicer.  Normally I’m a fan of just drinking tequila straight (Herradura reposada is my go to) with only a warm summer sunset to accompany it.  Basically, I like good tequila (none of that liquid stupid mixtos dreck that we drank of the stomachs of coeds in college), so I don’t normally see a need for a margarita.  When you have multiple five-gallon buckets, though, the situation has ceased being normal.  In this case I use a lot[…]

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Cappelletti Spritz

B was exceptionally generous this birthday and indulged my love of obscure booze.  To this end, I got two different amaro that I didn’t have, Cappelletti and Averna.  Fortunately, my birthday last year also provided me with Brad Thomas Parsons‘ book Amaro. There were several recipes for both of these amaro, but the one that struck our fancy since it was bordering on brain-cooking hot was the Cappelletti Spritz, which he got from bartender Colin Clarke of the now defunct Fanny’s in Prospect Heights, Brooklyn. Cappelletti Spritz 1 1/2 oz. Cappelletti Vino Apertivo 1/2 oz. fresh lemon juice 1/4 oz[…]

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The Royal Bermuda Yacht Club Cocktail

It’s gotten warm here and our lime tree had a couple of limes ready for picking (yah, this is a really good place to start hating us. Especially if your car is still buried under six inches of snow. and ice). To this end, B said she wanted something 1) with lime and 2) up.  A couple of previous cocktails came to mind, but I decided to give the cocktail library a quick peruse.  I stumbled upon today’s entry in Ti Adelaide Martin and Lally Brennan’s book In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicks.  They[…]

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Spring Is in the Air

Spring is here.  The plum tree is in bloom–okay, it’s the first year. And when I say in bloom, I mean “It has a bloom”. Even the doves are getting frisky. What the first warm days of spring require is unalloyed frivolity.  I figure that has to mean bubbles.  I went looking for choices in the spritz category, and we have covered most of the ones that I have run across that we like.  No problem.  I concocted one of my own. In honor of Spring… That Tingling Feeling 4 oz. Cava or other dry sparkling white wine 1 oz.[…]

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Orange Season

It’s currently orange season here in California, and our orange tree has been fruitful.  This poses a bit of a challenge as orange juice is not an easy juice to make cocktails with. It tends to be too sweet and doesn’t have a flavor that pairs well with other strong flavors.  You tend to wind up with either insipid (the screwdrive) or medicinal (the Ward Eight, in my opinion).  Satan’s Whiskers and the Blood and Sand  are a a couple of contenders, and, of course, you can always use it in Sangria. We, however, would like to have a few[…]

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An autumnal tipple and a bonus…

B was in the mood for something “autumnal” when she ran across this little concoction on the Imbibe website. They found the Sinsear, the brainchild of Yvette Leeper-Bueno, owner of Vinatería in Harlem, in the Cherry Bombe: The Cookbook.  Curiously, no mention was made of the name; sinsear is Irish for ancestor?  At any rate, it’s definitely autumnal and thoroughly enjoyable. The Sinsear 2 oz. bourbon 1 oz. apple cider 1 oz. fresh lemon juice 1 oz. simple syrup 1 Tbsp. grated fresh ginger Shake with ice and double strain into a rocks glass. Garnish with a sprig of rosemary.[…]

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The Millionaire #4

As the title intimates, this isn’t a simple story.  B found the version of which we partook tonight in Ted Haigh‘s Vintage Spirits and Forgotten Cocktails. He reprises his from a 1937 version.  This, of course, sent me down the rabbit hole of unanswerable questions (25 years in science.  That rabbit is like, when is this guy going to leave?).  So, how many are there?  No idea.  Where did the number come from?  My best guess, being to lazy to actually Tweet the author, is that there were 3 predecessors.   The Savoy Cocktail Book has two.  The Millionaire No. 1[…]

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Americano

The last throws of summer have been unrelentingly hot here, leading us to want something more on the light and refreshing side for our afternoon imbibing. We have don’t a number of spritzes already, including the the Venetian Spritz, the  Bitter Intentions and  the  Negroni Sbagliato, so we decided to go with a classic this time. The Americano, like the Negroni, was born from the Milano-Torino cocktail invented in 1860’s by Campari creator, Gaspare Campari, at his Caffè Campari bar in Milano. The original is just equal parts Campari and Punt e Mes sweet vermouth. Add gin and it’s a[…]

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The Journalist Cocktail

As most people know, B & I are unapologetic in our assertion that the modern martini is undrinkable.  First off, it’s usually not a martini; it’s strained gin with an olive.  Secondly, I just can’t get my head around gin and dry vermouth (at say 4 or 5:1).  The martini’s predecessor, the Martinez, is interesting, although a little overly sweet as it has the sweet Old Tom gin, sweet vermouth and maraschino liqueur.  Even though both of us are diehard Manhattan drinkers, we both think there has to be a great Martini-based cocktail.  We definitely plan to give both the[…]

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Voyager

We are now officially mired in the swelter of summer, leaving us languishing for the ocean breezes of the South Pacific.  Obviously, something Tiki was in order, which is ironic, since if you want islands with a long tradition of rum drinks, you’re in the wrong ocean.  Be that as it may, B found a new entry in the Tiki lexicon.  This one is by @Drinkboy, Robert Hess, who created it in 2006.  In his own words, “…Polynesian inspired restaurants were intended as a mini-vacation, hence the Voyager name. That, and the fact that I’m also a Star Trek fan.” […]

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