Blackthorn (Irish Variation)

Astute readers will recall the we previously covered another version of the Blackthorn Cocktail, but which was gin based.  In fact probably the original namesake was called the Blackthorn  after the plum-bearing shrub  that produces the sloe berry (from which we get sloe gin). Philip Greene‘s book The Manhattan … provides this version which he claims (according to the March 18, 1905 edition of the New York Times) to be loosely based on a “Shamrock cocktail”, whose infamy they saw fit to immortalize due to the barman at the Hotel Netherland providing them to the sixty-ninth regiment instead of the[…]

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Paloma

So funny story… My parents and aunt and uncle were traipsing about with wilds of Michigan’s upper peninsula.  Apparently want to cap off the evening and being fond of margaritas, they stopped by one of the local establishments and tried ordering one.  Owing to the fact that neither tequila, nor limes, nor triple sec are particularly indigenous ingredients in those northern climes, some improvising was required on the part of their bartender (and hallelujah for ingenious bartenders… except for Manhattans… then don’t get clever).  Anyway, what they wound up with, which they affectionately referred to as a “Yupper Margarita” was[…]

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Rosita

There are few things that say summer more to me than tequila. And good tequila (not the bottle of liquid stupid that we all drank way too much of in college) needs no help. Just a warm summer evening and a glass.  It doesn’t need salt or a lime or the scantily clad body of a coed, though a lime isn’t an all together unpleasant accessory.  So, with that in mind, if I am going to make a cocktail with tequila, it has to be a good one. Something that comes together into that gestalt to magically show off the[…]

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Bitter Intentions

It’s been hot here.  And not just the usual “No problem; it’s a dry heat” hot, but that your eyes are hot; you can cook your brain kind of hot.   And it’s June. Looks like it could be a long one, so best make certain we have a sufficient cache of summer recipes.   To that end, I turned once again to B’s anniverary gift, Baiocchi and Parisea’s book Spritz.  I was looking for something involving lemons and came across Bitter Intentions, a creation of Bobby Heugel, proprietor of Anvil Bar and Refuge in Houston.    This little tipple uses a[…]

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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,[…]

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The Mother-in-Law Cocktail

Today’s post is an homage to that most unjustly maligned group, mother-in-laws.   As exemplified by today’s post, they are, by and large, a fine and noble set.   I found today’s cocktail while perusing Chuck Taggart‘s GumboPages.com (credit given, lest I be ” étoufféed and served to Dr. Lecter, with a nice Chianti.”). This cocktail piqued my interest both by the high praised lavished and by the great backstory.  He does a fantastic job chronicling the tale, and you should definitely go read it. No, seriously, go read it (and then skip the next hackneyed paragraph I’m going to[…]

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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,[…]

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Leap Year Cocktail

Certain cocktails just seem timely, if perhaps obvious.  The Leap Year Cocktail seems to fit that description.  It’s an odd sort of cocktail for, well, an odd sort of year.  Brenda actually ran across on thumbing through Robert Hess’s The Essential Bartender’s Guide and then found that he made it on his Cocktail Spirit video series.   Among the mixologic oddities of this cocktail is the fact that we actually know its provenance.  It was invented by bartender Harry Craddock on February 29, 1928 for a celebration at the Savoy Hotel in London, according to the 1930 Savoy Cocktail Book.  It[…]

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The Edgewood

In looking over our list of possible cocktails, I ran across one we had been considering for quite a while.  Today’s entry is actually the modern creation of  bartender Greg Best, then of Holeman & Finch in Atlanta and appeared in Imbibe Magazine in 2009.  We actually tried (and photographed) it back it 2011, and had to have another go at it today as a refresher.  And a good decision it was.  What first attracted me to this modern potation was it’s classic style…just a few venerable old ingredients, with a twist (the grapefruit and the Lillet) to give it[…]

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Patricia Anne

Today’s post concludes a tetralogy base on the Imbibe Magazine article “Simple 4 Ingredient Cocktails“.  But before we have a go at the cocktail, astute reader may notice that the blog has a new name and a new look.  B and I decided to start hosting our blogs (and thereby get rid of the annoying ads), which seemed an auspicious occasion to change the name of the old CocktailsWithM.wordpress.com to the new MolecularDrinking.com.  All of the old posts are now here.  While the old blog will continue to exist, new posts, including this one, will only appear on Molecular Drinking.[…]

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