Negroni Sbagliato

As summer is winding to a close (okay, we live in California; please don’t hate us. Okay, go ahead.) we thought we would have one more fling with the those classics of summer frivolity, the spritz.  This item we are going with probably one of our favorites, the Negroni Sbagliato. We got the recipe out of Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes by Talia Baiocchi and Leslie Pariseau.  They retell (via the current owner and son of the alleged inventor) a pretty great story about Mirko Stocchetto, owner of the Bar Brasso in Milan, inventing the drink the[…]

Continue reading …

Venetian Spritz

Summer’s decidedly underway here, and to celebrate (actually an anniversary gift), B gave me a copy of Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes.   We decided to go for a couple of classics, before wading into the modern machinations. Spritz’s originally started out in the 1800’s as a way to weaken the local wine when a bunch of Austrian’s found themselves trying to govern Veneto (Italy) with wine that was rather stronger than they were used to.  By the early 1900’s, the invention of soda siphons made it possible to add fizz to still wines.  Over the intervening decades,[…]

Continue reading …

Sangria de Jamaica

Summer is upon us and B and I decided today to relax on the patio after a day of helping to pot some plants at the Cache Creek Nature Preserve. We went with a sangria of our own creation. What makes this one unique is that we us a traditional Mexican ingredient called agua de flor de Jamaica, a sweetened tea made from dried hibiscus flowers available at any Mexican grocery. Often drunk on its own ice and seltzer, it adds a sweet fruity and floral quality to the sangria. Sangría de Jamaica For the agua de flor de Jamaica,[…]

Continue reading …

Champagne Whiskey Punch

Summer is the season for festive and refreshing (if slightly frivolous) imbibing with great friends.  I originally made this frivolously festive tipple a couple years back for the adherents of the Bacchic Villa after finding the recipe in an issue of Imbibe Magazine.  Apparently this marvelous potation is the creation of one Joy Richard, a member of some standing of an even more fantastic society, LUPEC (Ladies United for the Preservation of Endangered Cocktails). Unfortunately, when I made it, I was in no fit state to take a picture of the creation for the blog, so it fell last weekend[…]

Continue reading …

Django Reinhardt

It has been a bit hot here lately.  And by a bit, I mean “cook you brain/even the cactus looks PO’d hot”.  So when B & I were thinking about what to drink, it had to be something on the lighter side, but as it was evening,  we wanted something a with a bit of complexity as well. This leads us to our third of four installments where we try out the winners of Imbibe Magazine’s “Simple 4 Ingredient Cocktails” challenge.  So far we have taken the High Noon and  The Graduate for a spin and both were impressive.  This[…]

Continue reading …

Sangria

Owing to a concatenation of circumstances, I now realize that I haven’t had a new post in far too long.  Those same circumstances are now compelling me to make the first post ever without a post–ironic in light of the fact that I have several drinks photographed but not written up.  This lack of photography, I intend to rectify with expedience. It’s summer and time for a summer drink.  To my thinking sangria is the quintessential summer social drink–light, refreshing, fun and simple.  It is also more of a genre and a methodology than a recipe (feel free to experiment wildly).  That[…]

Continue reading …

Festive and Fizzy

B informed me she wanted some thing festive and fizzy this afternoon.  After a bit of mouth-agape monkey-trying-to-solve-a-Rubik’s-cube thinking, she reminded me that she had found a recipe for a drink called a Kir Royale 38.  Loyal readers of the blog (and other mythical creatures) will recall that we have already done the Kir Royale.  B found this more obscure riff on that cocktail in a 1999 New York Times article written by William Grimes called “The Aperitif Moment: Sip or Flinch“.  According to Grimes, the Kir Royale 38 was developed to celebrate the 38th anniversary of the legendary (the[…]

Continue reading …

Limoncello Fizzy Sangria

Admittedly “Limoncello Fizzy Sangria” is a bit of a deviation (some might even go as far as deviant) from the usual vintage cocktail vibe of this blog.  I can only offer two items in my defense… summer and patio.   For me, if you combine those two, you wind up at sangria.  I may actually do a blog post some time on my usual (red wine) sangria recipe.  Today’s post, though, is a tasty twist on the idea.  I came across it looking for something to bring to a going a way party for our friends Meghan and Ben. This[…]

Continue reading …

Kir Royale

Tonight is one of those great summer evenings. There’s a cool breeze blowing in off the Sacramento River delta. The blackberries in the sorbet are at their sweetest. The perfect cocktail to round out this evening, a Kir Royale.  The first time I ran across this drink was a tweet from Imbibe.  A little help from Google and I found a video of Robert Hess (of Drinkboy.com and Cocktail Spirit fame) making the drink. Apparently it is a popular apartif to have before dinner in Paris. It’s a simple cocktail to make.  Just pour champagne in a champagne flute.  Add[…]

Continue reading …