Sorry for the hiatus…was tied up with some professional stuff.
Here’s a few cocktails that I’ve made in the last couple of weeks:
- 1/2 lime
- 1 oz tequila (I used 1800 Reposado.)
- 1/2 oz crème de cassis
- Ginger Beer (I used Fever-Tree, which is excellent.)
Squeeze the lime and drop the shell in the glass, then add the tequila and crème de cassis. Stir, then top off with ginger beer.
I tried this a couple weeks ago at The Passenger…thought I’d try making it myself. Came out pretty well…I’d throw it together again.
My version of Alex’s Sour from The Passenger:
The Passenger’s version calls for white whiskey, lemon, and Yellow Chartreuse…I went off this and used the following:
- 2 oz Johnnie Walker Black
- 1 oz Yellow Chartreuse
- 1/4 oz lemon juice (and being out of lemons, I used the type from concentrate…meh.)
Shook the ingredients together with ice, strained over fresh ice in a rocks glass. Not bad. I’d say it’s better than a whisk(e)y sour.
I was looking for some ideas for my brand new bottle of Fernet-Branca and came across this page. Naturally I had to try out the award winner for best Fernet cocktail, so I threw together the Bully Boy. From the site:
- 1oz bourbon
- 1/2oz Fernet Branca
- 1/2oz Canton ginger liqueur
- 1/2oz lemon juice
- 2t simple syrup
- lemon peel, for garnish
Select dodecahedron shaped ice cubes out of your freezer (be very selective, the shape is important), and bash them with a baseball bat. Now shake it all up and strain into a chilled cocktail glass.
Of course, I am not yet fancy enough to have dodecahedron-shaped ice cubes (nor a bar baseball bat), so I did not follow some of the directions. I used Woodford Reserve bourbon, and swapped out the plain simple syrup for my homemade ginger-habanero variety. Because of the new flavors that my simple syrup lends to this drink (and because I didn’t have any real lemons…) I garnished this with an orange twist. This came out great…very tasty. You don’t get much of the medicinal taste associated with Fernet, but you can still tell it’s in there. This one was definitely a winner.
- 2 oz Hendrick’s Gin
- 1.5 oz Yellow Chartreuse
- 3 dashes Angostura Bitters
Shake and bruise all ingredients with ice, then strain into a martini glass (keep small ice shards) and garnish with orange peel.
The Passenger’s version called for unknown proportions of Tanqueray, Green Chartreuse, and (unknown) bitters, while cocktail
virgin slut called for 3 parts Beefeater, 1 part Green Chartreuse, and lemon oil.
I blew an interview earlier in the day, so I’m naming this one Consolation Prize. Cheers.