Mixology Monday CV Roundup

Mixology Monday

Mixology Monday

The theme for January’s Mixology Monday CV was Brace Yourself: to create a cocktail that will fortify the will against that moment just before you step out into the cold.  Yes, I live in San Antonio where people bundle up because it’s 54 degrees.  However, I grew up in the frozen North, so I know cold.  Besides, we have winter in San Antonio.  It lasts for a week or two, but not all at once.  Usually a half day at a time!

Ok. Enough of that.  The thing I love about Mixology Monday is the creativity.  Keeping up with this crowd is a challenge unto itself!  Every month I am pushed to make a cocktail that not only fits the theme, but is a great drink on it’s own.  This month is no different.  The contributions are, once again awesome!  There are cold and hot drinks, smokey scotch, spice, herbs, tea, coffee and stout.  So here are 14 cocktails sure to warm your cockles, (whatever those are).

Blood and Smoke 1First up, Katie at garnishblog brings us the Blood and Smoke.  Since she is from Boston, where we know it’s not 75 degrees today, we can be pretty sure that Katie knows cold!  She “combined the bright taste of blood orange with the spicy and smoky flavors of rye whiskey and Scotch.”  Rye whiskey, blood orange juice, Angostura and a Scotch rinse: I think I might blow off the cold and sit down to have another!

Clementina CalienteSecond in, Andrea who blogs from Denmark at ginhound, gives us a rif on the Last Word with the Clementina Caliente.  She shakes up Ilegal Joven mezcal with yellow Chartreuse, Ancho Reyes chile liqueur and fresh squeezed clementine juice.  This should help prior to scraping your windshield at -15C!

carpathianhoneyNext, our German Mixologist, Pete Barmeister of Meticulousmixing brings us a recipe for homemade Rosemary Bärenfang, a honey liqueur.  He then combines the clove, vanilla, cinnamon and rosemary flavors of the Bärenfang with hot water and Tatratea, a tea liqueur, to create the Carpathian Honey.   Pete further encourages us to combine the Bärenfang with a German-style Pilsner for a “Lazy Man’s Braggot.”  The Bärenfang I need to try, but I’m not sure it will be enough to make me want to hunt bears in winter!

Coffee Milk PunchStacy Markow, our Dallas sommelier, brings us Coffee Milk Punch.  She combines a cold brew coffee simple syrup with Rye whiskey, whole milk and pecan bitters.  This should make Dallas’ next ice storm a little more tolerable!

Winter CapNext, Craig joins in with the Winter Cap.*  For this cocktail, Craig warms up Bonal with 151 proof rum then rounds it out with Calvados and the herbal Becherovka.  I’m always fond of amari and quin quina drinks, and this one sounds fascinating with the addition of the apple flavors of cider and Calvados.

*Depending on your browser, you may need to scroll up or down to find the post.  Just look for the Mixology Monday logo!

hottigermilk1440Frederic Yarm of Cocktail Virgin Slut,  Mixology Monday’s fearless leader and world famous cat herder, weighs in with Hot Tiger’s Milk.  Since he too hails from Boston, a certain level of experience with the bitter cold can be assumed!  His approach is to distract yourself and bring Don the Beachcomber to the rescue.  This 1937 hot Tiki drink combines the flavors of rum, coconut, cloves and butter.  As Frederic says, “The Hot Tiger’s Milk greeted the nose with a butter and honey-floral aroma. The rum’s caramel danced with the honey on the sip, and the swallow roared with rum, orange, and clove notes. The flavors, especially the orange and clove, built over time as they steeped into the Toddy.”  Just might cause one to forget where they are and try stepping out in surf shorts and sandals!

Hoar Frost's FallJoel DiPippa,of Southernnash, Mixology Monday’s resident Arkansas gentleman and scholar, brings us an Irish Coffee run a muck with his Hoar Frost’s Fall.  The fact that Joel can pull 100 proof bourbon, allspice dram and Becherovka out of his cabinet in the middle of a snow storm speaks to his mixologist bonafides.  Then, in true scholarly fashion, he creates the recipe while pondering shoveling the snow!  This hot coffee cocktail will definitely make snow shoveling a little less painful.

restaurateur-no-2-1-of-22The Le Restaurateur No. 2, brought to us by Ian of Tempered Spirits, is another cocktail with 151 proof demerara rum and Calvados, but this time with yellow Chartreuse and the spices of Angostura and 18-21 Black Currant-Cocoa Bitters.  This cocktail has the flavors of baked apple pie with a little funky rum notes thrown in.  I agree with Ian that the 18-21 Black Currant-Cocoa Bitters can be hard to find, but they are worth the search!

CorbieBoozenerds, Seattleites Shaun and Christa, bring us the Corbie.  This is an oatmeal stout based cocktail with the spice of rye whiskey, the complexity of amaro and the sweetness of maple syrup.  I’m not sure if the name “Corbie” is supposed to evoke thoughts of Northern France or of ravens but the cocktail sounds delicious and is now on my things to make list!

Sazarac Hot ChocolateI have always enjoyed Sazaracs, but a Sazerac Hot Chocolate?  Brilliant!  Dagreb at Nil Utopia creates an amazing cocktail by substituting a Sazarac for the milk in a hot chocolate and makes an absinthe whipped cream for the top!  Gunner, our Chesapeake Bay Retriever, will appreciate me having one of these, since I’ll probably decide to stay inside and have another thus enabling him to lie by my chair in front of the fire.  Which is where he’d rather be!

QuentãoThiago Ceccotti, our Brazilian mixologist who writes at Bartending Notes,  gives us a recipe for Quentão.  “Quentão (literally means:Very Hot) is a cachaça based Hot Toddy-style beverage which also resembles a cachaça based Mulled Wine.”  Made with ginger tea, cachaça, vermouth, vanilla liquor, lime juice and Angostura, it sounds like there is a good reason it is popular in Brazil!

32 DegreesAdam, aka Mr Muddle, joins Mixology Monday for the first time with his 32 Degrees.  Another Bostonian, he seems to be well schooled. not only on cold weather, but in cocktails, (check out his blog).  As Adam points out, this drink is a Scaffa, which is not technically a cocktail, but a mixture of alcoholic components, mixed in a glass and served unchilled, without ice.  The 32 Degrees, made with Dark Rum, Amaro Montenegro, Aquavit and an Absinthe rinse will decidedly “steel the will!”

sjorok-3Next in was Robin of the Kitchen Shamanism Blog.  Don’t believe Robin when he says he mixes cocktails with “low knowledge!”  He presents us this month with another interesting drink, the Sjörök.  Smokey Islay Scotch, sweet Cherry Heering, dark muscovado sugar syrup, Fee Brothers Black Walnut Bitters and hot Lapsang Souchong tea.  I may not be able to pronounce “Sjörök,” but this smokey cocktail looks like it will keep you warm and smiling!

Brace Yourself MxMo CVWell, there are 13 cocktails that should help get you through the winter.  Lastly, our contribution this month is two shots: Into the Wind and Frost Buster.  Both are made with barrel aged Fireball Whiskey!  Why, you might ask, would we do that to a barrel?  Well, click here to read and find out!


Mulled WinePS:  Marius Iordache who blogs at Arcane Potions and attends the Citadel, comes in with a late contribution: a delicious looking Mulled Wine.  That should keep you warm on a 0600 march, but then again, I’m pretty certain that drinking is worth at least 150 demerits!

We really have enjoyed hosting this month’s Mixology Monday.  Thanks, as always, to Frederik for keeping this most excellent online cocktail party on track and for allowing us to host.

So, until next month,



Brace Yourself MxMo CV

Mixology Monday

Mixology Monday


It’s Mixology Monday CV and we’re excited about hosting!  The theme, “Brace Yourself,” is a challenge to concoct a cocktail that will fortify the will to venture forth into Winter.  With the fun and games everyone is having this weekend on the East Coast, it’s a fitting theme.

This month we offer two drinks, (actually 2 shots), to provide the liquid courage required for our outdoor adventures.  Both use a spirit that is rarely even mentioned in cocktail circles.   Since I am likely the only contributor to Mixology Monday that has a bottle of this stuff, a back story is required.  We were at Parliament in Dallas a while back and started chatting about their barrel aging program.  They gave us a shot of an aged drink to see what we thought.  It was definitely whiskey, but was mellowed with a hint of spice, vanilla and cloves.  We weren’t able to guess, so we asked what it was:  Fireball Whiskey!

We use our barrels to age successive cocktails/spirits/fortified wines.  The fun is in the adventure of how each cocktail affects the next inhabitant of the barrel.  Being a little uncertain about what I’d put in a barrel after Fireball, I went with the barrel stave in the bottle.  It took a little longer than I expected, but after 4 weeks the Fireball was approaching the flavors we’d experienced at Parliament.  Now for the shots:

Into the Wind

Into the Wind

I thought of this immediately after our trip to Parliament. Porter’s Fire, which is a Canadian Whiskey with “cinnamon and hints of vanilla,” posted a drink combining it with amaretto.  So, substituting the new and improved barrel aged Fireball for the Porter’s Fire, you get the sweetness of the amaretto cut by the spice of the aged and mellowed Fireball.  Toss in Dale DeGroff’s Pimento Bitters for a little added complexity.  If it’s still too sweet for you, reduce the amount of amaretto.

  • 3/4 oz. Barrel Aged Fireball Whiskey
  • 3/4 oz. Amaretto
  • 2 Dashes Dale DeGroff’s Pimento Bitters
  1. Combine ingredients in a shot glass
  2. Serve

Frost BusterFrost Buster

Amaretto is good so why not Jägermeister?  The clove and vanilla with the remaining spice of the cinnamon in the aged Fireball, blends with the herbs in the Jägermeister.

  • 3/4 oz. Barrel Aged Fireball Whiskey
  • 3/4 oz. Jägermeister
  1. Combine ingredients in a shot glass
  2. Serve



I served both of these shots this past weekend and got thumbs up all around.  So sip’m or slug’m, they’ll keep you warm for at least a minute or two!



Mixology Monday CV Announcement Post: Brace Yourself

Mixology Monday

Mixology Monday

We are very pleased to be hosting this Month’s Mixology Monday, the world’s most excellent online cocktail party, (the Roundup is here).  Now that the holidays are behind us, we get to deal with the rest of winter… that magnificent season of grey skies, blustery winds, freezing sleet and blowing snow.  January is Mixology Monday CV and we’re definitely talking cocktails.

Winter usually evokes scenes of roaring fires with glasses or mugs filled with warming liquid fortifying us against the cold and damp. Winter provides the shared universal experience that spans language, geography and the centuries – that moment just before you step out into the cold; to walk to the bus stop, hit the ski slope, shovel the snow or feed the livestock. So what adult beverages can best prepare the body and steel the will for that moment when we  go forth into Winter?

Thus, the theme for Mixology Monday CV is “Brace Yourself.”  The challenge is to create a cocktail that will buttress oneself for Winter’s outdoor adventures.

Here’s how to play:

  • Find or create a cocktail that gives you the resolve to head out into the cold.
  • Make the drink and then post the recipe, a photo, and your thoughts about the drink on your blog, tumblr, or website or on the eGullet  Spirits and Cocktails forum.
  • Be sure to include the Mixology Monday logo in your post, and links back to Mixology Monday and Doc Elliott’s Mixology.  Once the round-up is posted, a link to that summary post would be appreciated.
  • Submissions are due by Monday, January 25th. Notify me of your submission by commenting with a link below, or send me a link on Twitter @docscocktails with the hashtag  #MxMo.

So this leaves us 2 weeks to concoct some awesome examples of liquid courage!  Once again, the submissions are due midnight of January 25th.  Midnight can be whatever time zone you’re in and I will accept late entries.

Thanks again to Frederic Yarm of the CocktailVirgin blog for allowing us to host this month and for keeping Mixology Mondays entertaining and inspiring, (and for coming up with the cool meme).

Rakia Ximénez

This cocktail combines the fruit flavors of Dorcol’s Kinsman Rakia Apricot Brandy with the sweet sherry flavors of Pedro Ximénez.  Then the dried chile notes of the Ancho Reyes weigh in.  Finally, on the finish, the slightest heat from the Habeñaro Shrub can be appreciated.Rakia Ximenez 2

  • 1 1/2 oz. Kinsman Rakia Apricot Brandy
  • 3/4 oz. Pedro Ximénez Sherry
  • 1/4 oz. Ancho Reyes
  • 4 Drops Bittermans Habeñaro Shrub
  • Orange peel for garnish
  1. Chill a cocktail glass with ice and water
  2. Combine all ingredients, except the garnish, in a mixing glass with ice and stir to chill
  3. Strain into chilled cocktail glass
  4. Express the orange peel over the drink and discard the peel



Christmas Libations circa 2015

We offered a number of libations this Christmas Season.  A few were favorite cocktails that we rechristened with seasonal names, we added some new ones that we found, and we created a couple of original recipes.  Some can be made Zero Proof so everyone can be in on the fun!

Berry Delicious

I got this idea from Porter’s Fire, which is a Canadian Whiskey with “cinnamon and hints of vanilla.”  I haven’t been able to find Porter’s Fire so I used Fireball.  The combination of cinnamon spice and the nutty Amaretto is awesome.Christmas Shots

  • 3/4 oz. Fireball Whiskey
  • 3/4 oz. Amaretto
  1.  Combine in a shot glass and serve

Blazing Prancer

If Amaretto works, why not Jägermeister?  Especially if the Fireball has been barrel aged.  I aged the Fireball in a small jar with a barrel stave for 2 weeks.  A little clove and vanilla to go with the cinnamon blends with the herbs in the Jägermeister.

  • 3/4 oz. Barrel Aged Fireball Whiskey
  • 3/4 oz. Jägermeister
  1.  Combine in a shot glass and serve

Three Wise Men

Three Wise Men 2Gold, frankincense and myrrh. Too many of these and you’ll act like Larry, Moe and Curly!

  • 1 1/2 oz. Ford’s Gin
  • 3/4 oz. Carpano Bianco Vermouth
  • 1/4 oz. St. Germaine Elderflower Liqueur
  • Edible Gold Stars (available here) for garnish
  1. Chill a cocktail glass with ice and water
  2. Combine gin, vermouth and St. Germaine in a mixing glass with ice and stir to chill
  3. Strain into chilled cocktail glass
  4. Gently float a few gold stars on the surface and serve

Elf Magic

Christmas Cream Green 2Better than dessert—Chocolate mint cream.  (Yes, it’s a Grasshopper)

  • 1 oz. Crème de Menthe
  • 1 oz. Crème de Cacao
  • 2 oz. Heavy Cream
  1. Chill a cocktail glass with ice and water
  2. Combine all ingredients in a shaker with ice and shake to chill
  3. Strain into chilled cocktail glass

Christmas CosmoFrosty Night

A Holiday version of a Cosmopolitan. This cocktail is pretty and sophisticated.

  • 1 ½ oz. vodka
  • 1 oz. White grapefruit juice
  • 1/2 oz. Cointreau
  • 1/2  oz. Simple Syrup
  • 4-6 fresh cranberries for garnish
  1. Chill a cocktail glass with ice and water
  2. Combine all ingredients, except garnish, in a shaker with ice and shake to chill
  3. Strain into chilled cocktail glass
  4. Either float the cranberries on the drink or skewer them on a pick.
  5. Serve

Rudolph Bubbly

Christmas RedEven Champagne can use a little dressing up!  This is from Chris Tunstall at abarabove.  I am re-posting it here because making a syrup from jellied cranberry sauce is a great idea, (for other awesome ideas, you should check out their site).

  • 2 oz. Cranberry Syrup – see below
  • 4 – 6 oz. Champagne (or Sparkling Cider)
  1. Chill a cocktail glass champagne flute with ice and water
  2. Add Cranberry syrup to glass and top with Champagne or cider

Cranberry Syrup

The syrup is extremely easy.  It will take about 15 minutes, including time to cool.  You will need:

  • 1 – 14 oz can jellied cranberry sauce
  • 2/3 cup sugar
  • 2/3 cup water
  1. In a quart sized microwavable container, melt the cranberry sauce on high in 30 second intervals, stirring in between.
  2. Meanwhile, using a small sauce pan on the stove, dissolve the sugar in the water.
  3. When the the sugar is dissolved, add the melted cranberry sauce and stir to combine.
  4. Allow to cool.  This will keep refrigerated in a sealed glass bottle for at least a week.

Santa Sparkle

Christmas GreenMint with a little sparkle!  Can be Zero Proof.

  • 2 oz. Crème de Menthe or Crème de Menthe syrup
  • 4-6 oz. Champagne or Sparkling Grape Juice
  • Chill a cocktail glass champagne flute with ice and water
  • Add Crème de Menthe to glass and top with Champagne or Grape Juice

 Holly Leaf

Creamy mint richness.Christmas Cream Green

  • 1 oz. Crème de Menthe or Crème de Menthe syrup
  • 2 oz. Heavy Cream
  1. Chill a cocktail glass with ice and water
  2. Combine all ingredients in a shaker with ice and shake to chill
  3. Strain into chilled cocktail glass