Cocktails

The Essential Home Bar

Barrel Aged Cocktails

Discovering Sours

Full Sail
 
Full Sail
Kids love special drinks as much as adults.  Especially if it’s made just for them.  The carbonated coconut water is a bit over the top, but once again, with a little effort the kids feel really special.  I used an an iSi Whipper and a CO2 charge since my siphon is full of water.  You…
Danny Boy
 
Danny Boy
This is a rich, bittersweet version of an Irish coffee.  I’ve used coffee syrup, which is easy to make and works much better than hot brewed coffee in cold cocktails.  The flavors are coffee first with a background of bittersweet and a creamy texture. 2 oz. Cold brewed coffee syrup – see below 1 oz…
Curl My Toes
 
Curl My Toes
This cocktail has all of the flavors of your favorite gin Martini with the added herbals of Kina al Avion d’Or.  Plus, the botanicals in the vermouth are enhanced by creating the vermouth syrup.  Curl My Toes has become one of “Doc’s Greatest Hits” at parties and Pop Ups. While making beer syrup standing at…
Mad Hatter Martini
 
Mad Hatter Martini
I enjoy paring cocktails with food, especially if creating a new drink.  We were serving salmon and asparagus the other day.  Since asparagus does not pare with any wine, this seemed the perfect opportunity for a cocktail!  Cue the Flavor Bible.  (If you cook, and or make cocktails, you need this book!)  I simply looked…
And Now for Something Suze
 
And Now for Something Suze
I fell in love with Suze at first taste.  The full-bodied citrus and herbs and the long spicy, bitter finish had me!  I frequently use it as a modifier to add richness and a little herbal bitterness to various cocktails.  Almost a secret ingredient. I created this cocktail to highlight the flavors of Suze.  After…
John Dandy
 
John Dandy
Bourbon goes with many things, but apples, cinnamon and chocolate top my pairings list.   For the bourbon in this cocktail, I used Ranger Creek’s .36 Texas Straight Bourbon Whiskey which gently nips but doesn’t bite.  It brings the flavors of vanilla, cinnamon and a touch of oak.  If you choose a different bourbon, I suggest…
Slán
 
Slán
Slán, in Gaelic, roughly translates to “goodby”.  That is the theme for this Month’s Mixology Monday.  It’s over.  It’s done.  Kaput.  So now is goodby to the World’s Best Online Cocktail Party. Hosted by our leader and fearless cat herder, Frederic Yarm of the Cocktail Virgin Slut blog, the actual theme for the final Mixology…
MxMo CVII – Burden of Proof
 
MxMo CVII – Burden of Proof
It’s Mixology Monday for March and this month’s theme is ‘Burden of Proof.’  Brought to us by this month’s host Dagreb of the Nihil Utopia blog, we are challenged to use spirits with no less than 101 proof.  I have found a number of uses for 151 proof spirits, other than putting them in a…
Gin & Blood Orange Tonic with Cucumber Cardamon Foam
 
Gin & Blood Orange Tonic with Cucumber Cardamon Foam
This drink is based on Kathy Casey’s Luxury Gin & Tonic Cocktail with Cucumber Lime Foam, (if you don’t follow her on Kathy Casey’s Liquid Kitchen, you should).  I did not have all of the ingredients she called for and, besides, I generally like to mess with recipes!  This cocktail demonstrates a number of things:…
Carpano Squared
 
Carpano Squared
This, in retrospect, is a play on the Perfect Martini.  One that combines both dry and sweet vermouth.  I came up with this idea after the vermouth seminar at Tales with Jared Brown.  He had us combining various types of vermouth and discussing how to make them.  After combining Carpano Dry and Carpano Bianco, I…
Gin and Beer Tonic
 
Gin and Beer Tonic
While perusing the beer cooler at my favorite liquor store I spotted a bottle of Dogfish Head Namaste Beer. What caught my eye was the label listing orange, lemongrass, coriander and peppercorns as ingredients. We were in the process of preparing a Tonic Bar for a gathering we were hosting. The ingredients listed on the…
Tepache!
 
Tepache!
Tepache is pineapple, top removed, chunked, unpeeled, juiced, then mixed with a few spices and sugar and allowed to ferment, uncovered, first at room temperature and then in the refrigerator, with whatever is in the air, for one week.  If pineapple juice and hard cider had a baby – it would be tepache.  This favorite…

Craft Cocktails at Home

I have gotten a lot of questions on how to realistically make and serve craft cocktails at home. There are many sites written by professionals whose worlds revolve around commercial bars. So this site is dedicated to the hosts who want to serve craft cocktails and gourmet bar food to their friends and family.