Our friends over at Swizzzlestick reintroduced us to the Vermouth Panache for the MxMo XCI – Shims.  A drink first described by Hemingway, it is light, refreshing and low ABV.  I used Carpano Antica and Dolans Dry vermouth.  I also changed the ratio slightly adding more sweet vermouth less dry – more like a 2:1 1/2 ratio rather than 2:1.  Here is the original recipe:

• 2 oz. Dry French Vermouth
• 1 oz. Sweet Italian Vermouth
• 1 Dash Angostura Bitters
• 1 Lemon peel

1. Combine the first 3 ingredients in a mixing glass with ice and stir to chill
2. Strain into a chilled double old fashioned with fresh ice
3. Express the lemon peel and float.

Now for the revisiting part:

I decided to try this substituting Lillet for the dry vermouth.  This I did 1:1 but I think it would be equally good as 2:1 Lillet to Carpano.  I also used Orange Bitters.

• 1 1/2 oz. Lillet
• 1 1/2 oz. Sweet Italian Vermouth
• 1 Dash Angostura Orange Bitters
• 1 Lemon peel

1. Combine the first 3 ingredients in a mixing glass with ice and stir to chill
2. Strain into a chilled double old fashioned with fresh ice
3. Express the lemon peel and float.

You should check out Swizzzlestick, our fellow MxMo’r

Cheers!

A steak dinner often suggests a robust red wine.  Instead, what about a cocktail that makes you want to have a bite of steak?  The goal when pairing cocktails with food is to craft a drink that makes one want a bite of the food with each sip of the drink.  This is exactly what we have with our Manhattan au Poivre!  It’s basic Manhattan using bourbon.  We split the vermouth with the rich and fruity Cocchi Vermouth di Torino and the bittersweet Punt e Mes which we infused with coffee.  For the “au Poivre,” we use freshly cracked black peppercorns and finish the cocktail with black garlic salt.  The black garlic salt brings a touch of salinity and savory background. The result is a rich and complex cocktail that cries out to be savored with a steak.  The nose is bourbon, orange, fruit and Holiday spice.  The taste is savory with candied fruit, orange, cherry, cranberry and hints of coffee and black pepper.  The finish is smooth and savory.

The Manhattan au Poivre

Please note the directions regarding the black peppercorns and black garlic salt.

Ingredients:

• 1.5 oz. Your Favorite Bourbon
• 3/8 oz. Cocchi Vermouth di Torino
• 3/8 oz. Coffee infused Punt e Mes (see below)
• 1 barspoon Grand Marnier
• 3-4 cracked black peppercorns
• 1 pinch Black Garlic Salt (see note below)
• Brandied Cherry for garnish
• Orange peel for garnish

Directions:

1. Chill a cocktail glass with ice and water
2. Coarsely crack the black peppercorns and drop them into the bottom of your mixing glass.  Be careful not to grind the peppercorns so that they don’t pass through your strainer into the drink.
3. Add the bourbon to the mixing glass and let sit 10-15 minutes.  You can do this step ahead of time to easily make several cocktails.
4. Add the vermouth, Punt e Mes and Grand Marnier to the mixing glass.
5. Add ice to the mixing glass then the pinch of black garlic salt.  Immediately stir until chilled and double strain into your chilled cocktail glass.
6. Drop in the brandied cherry and express the orange peel over the drink.  Float the orange peel.

Cheers!

Coffee Infused Punt e Mes

This will vary based on your choice of coffee.  I suggest you try it first with 250ml.

• 250 ml Punt e Mes
• 30 gm cracked whole coffee beans

1. Combine Punt e Mes and coffee in a lidded jar.  Let it sit at room temperature for 30 minutes, shaking a few times.
2. Double strain and enjoy.

Flavored Salts

Prior to using any flavored salt in cocktails I suggest you empty the container of salt into a fine mesh strainer over a sink.  Bang the strainer with you other hand to sift out any small bits that could pass through your strainer into your cocktail.

Most of the Rum Manhattan recipes that I read make a cloyingly sweet drink.  This Rum Manhattan I crafted I hope you will find is amazingly complex. We used Don Q Vermouth Cask Aged Rum, but any Rum that you enjoy neat will do as well, (maybe better to your taste buds!)  This is  2:1 Spirit:Vermouth.  We split the Vermouth between the rich and complex Cocchi Vermouth di Torino with coffee infused Punt e Mes.  I got the idea of infusing Punt e Mes with coffee from our friends at Dorćol Distilling and Brewing.  They use it to create a Manhattan riff with their apricot rakia.  Based upon the coffee you choose, the maceration time, how you crack the coffee beans, and probably the phase of the moon, the bitterness of the final infusion will vary.  This is why we added the demerara syrup.

The nose of this cocktail is a touch sweet with fruit, spice and smokiness.  The flavors are soft rum with fruit, coffee, dark chocolate, vanilla, subtle bitterness, and warm Holiday spice.  The finish is chocolate, fruit, and spicy, bitter sweetness.

Ingredients:

• 2 oz. Good Sipping Rum
• 1/2 oz. Cocchi Vermouth di Torino
• 1/2 oz. Coffee Infused Punt e Mes (see below)
• 1 Bar Spoon Grand Marnier
• 1 – 2 dashes 1:1 Demerara Syrup to taste
• Brandied Cherry for garnish
• Orange peel for garnish

Instructions

1. Chill a cocktail glass with ice and water
2. Combine all ingredients, except the garnishes, in a mixing glass with ice and stir to combine and chill
3. Double strain into chilled cocktail glass
4. Add the cherry, express the orange peel over the drink and float the peel

Coffee Infused Punt e Mes

This will vary based on your choice of coffee.  I suggest you try it first with 250ml.

• 250 ml Punt e Mes
• 30 gm cracked whole coffee beans

1. Combine Punt e Mes and coffee in a lidded jar.  Let it sit at room temperature for 30 minutes, shaking a few times.
2. Double strain and enjoy.

Cheers!

I have created several riffs on the Classic Manhattan using Irish Whiskey. While rye and bourbon are the classics in the Manhattan, I don’t see any reason not to try an Irish Whiskey. Specifically the Tullamore Dew 10 year old Single Malt. As I’ve noted before, the Tullamore Dew has the earthy, grassy flavors of Irish whiskey with the flavors of fruit, (apricot, pineapple, raisin) and wood. Just the depth of flavors that blend with vermouth. This time I used Carpano Antica Vermouth  The flavors of this vermouth work perfectly with the Tullamore Dew. For the bitters, I substituted our Doc Elliott’s Mixology^TM Walnut Bitters which highlight the flavors of the Whiskey and Vermouth as well as bringing a soft finish.

Ingredients

• 2 oz Irish Whiskey
• 1 oz Carpano Antica
• ¼ oz Grand Marnier
• 2 dashes Doc Elliott’s Mixology^TM Walnut Bitters
• Brandied Cherry for garnish
• Orange peel for garnish

Instructions

1. Chill a cocktail glass with ice and water
2. Combine all ingredients, except the garnishes, in a mixing glass with ice and stir to combine and chill
3. Double strain into chilled cocktail glass
4. Add the cherry, express the orange peel over the drink and float the peel

Cheers!

A low alcohol treat….the fruity richness of Carpano with spicy rye and a touch of coffee, pecans & chocolate.  Perfect on a crisp Autumn evening!

• 2 oz. Italian Vermouth such as Carpano Antica
• 1 oz. Rye Whiskey
• 1 Bar spoon Coffee Liqueur
• 1 Dash Doc Elliott’s Coffee Pecan Bitters
• Maraschino cherry for garnish

1. Chill a cocktail glass with ice and water
2. Combine first 3 ingredients in a mixing glass with ice & stir to chill
3. Strain into chilled glass
4. Garnish with the maraschino cherry

Cheers!

Whether you like your Martini with Gin or Vodka, and dirty or down right filthy, Doc Elliott’s Olive Bitters is the secret to making this Dirty Martini deliciously savory.

• 2 oz. London Dry Gin or Vodka
• 1/2 oz. Dry Vermouth
• 1/4 – 1/2 oz. Olive Juice or Brine to taste
• 1 – 2 Dashes Doc Elliott’s Olive Bitters
• Garnish with olives

1. Chill a cocktail glass with ice and water
2. Combine ingredients, except garnish, in a mixing glass with ice then stir to chill
3. Strain into chilled cocktail glass
4. Garnish with olives

Cheers!

This beautiful Martini combines the herbal qualities of Gin and Chartreuse.  We used Gin Mare, which has a balanced juniper note and is distilled from olives, among other botanicals, all of which play perfectly with Doc Elliott’s Olive Bitters.

The nose presents juniper with touches of woodiness, herbs and citrus. The taste is soft juniper with citrus, herbs and a hint of anise.  The finish is savory from the Olive Bitters with a bit of spice.

Ingredients:

• 1 1/2 oz Gin Mare
• 1/2 oz Quality Dry Vermouth (or 1/4 oz Dry and 1/4 oz Bianco Vermouth)
• 1 bar spoon Chartreuse
• 1 Dash Doc Elliott’s Olive Bitters
• Olives for garnish

Directions:

1. Chill a cocktail glass with ice and water
2. Combine all ingredients, except the garnish, in a mixing glass with ice
3. Stir to combine and chill
4. Double strain into chilled cocktail glass

Cinco de Mayo was originally observed to commemorate the Mexican Army’s victory over the French at Puebla in 1862.  Today, it is usually celebrated in the US by indulging in chips, salsa and margaritas.  While margaritas are really, really good, we would like to offer a few additional tequila cocktails to enjoy.  (And maybe some food as well!)

Grapefruit Tequila Sour

This has just the right balance of sweet, tart and sour.  It will be prettier with white grapefruit juice, but we usually can only get ruby reds.  Just be sure to use fresh juice. Continue reading  →

San Antonio Cloud

I found the recipe on a scrap of paper along with a bunch of other little “notes to self” hiding in my desk a few years ago.  There was no reference on it, so I have no idea where it came from.  Anyway, it’s a tequila based cocktail with the tartness and color of pomegranate.  The elderflower foam floating on top makes for a pretty as well as delicious drink.    Continue reading  →

Tequila Old Fashioned

This is another bitters forward old fashioned.  The tequila is perfectly complimented by the sweet, smoky agave and the  chocolate and spices of the bitters.  Continue reading  →

Yucatan Old Fashioned

This is a smoky, spicy version of the Tequila Old Fashioned.  You can use an iSi Whipper for instant gratification, or give yourself a couple of days to let the tequila infuse with the chipotle.  Either way, this is an impressive, complex cocktail.  Continue reading  →

Tequila Manhattan

Definitely not a chocolate martini, this is a southwestern makeover of the Manhattan.  Continue reading  →

Rosita Cocktail

I’m fairly certain that this is Robert Hess’s version, but the Rosita Cocktail first appeared in a Mr. Boston recipe book in the 1980’s.  The plata tequila blends nicely with the complex flavors of the sweet and dry vermouths and the herbal/bitterness of the Campari.  Continue reading  →

 Tequila Moonlight

This was our entry into MxMo, “The Unknown.”  The combination of Reposado Tequila, Cocchi Rosa and Kahlua Midnight makes a perfect after dinner drink.

Continue reading →

Now, how about some snacks to go with these drinks!

Smoked Gouda-Chorizo Jalapeno Poppers

Jalapeno Poppers

These are easy and quick to make, and the filling can be made ahead of time.  Continue reading  →

Fish Tacos

This is our version of the iconic street food.

Finally, if you really NEED a margarita, here are three of our most requested:

Jalapeño Margarita

This margarita is a new favorite because of its subtle taste of jalapeño with the slightest bit of heat on the finish. Continue reading →

Classic Margarita #1

A simple but classic margarita on the rocks.   Beware: the sweetness hides the alcohol content.  Continue reading  →

Cadillac Margarita

This is our Classic Margarita #2 dressed up with Grand Marnier Foam.  It’s not as tart as #1 – nor as strong! Continue Reading →

Have fun but stay safe!

Cheers!

I like my martini’s 2 1/2:1 or 3:1 Gin to Vermouth.  Whatever your favorite ratio, try combining Dry and Bianco 50/50 for the Vermouth.

This is a play on the Perfect Martini.  One that combines both dry and sweet Vermouth.  Rather than sweet Vermouth, I used bianco, combining Carpano Dry and Carpano Bianco. I was hooked.  These two styles of  Vermouth have become my go-to for anything calling for ‘dry.’  At first the Carpano Bianco seems slightly sweeter than the usual premium dry Vermouth.  I attribute this to the rich wine flavor that comes through along with citrus and a little tropical fruit.  The Carpano Dry is a bit surprising. The nose is wine, lemon, candied fruit and spices, but the taste is bone dry.  Alone, or in combination, these fortified wines are amazing.

I have used London Drys, Herbal, and “American Style”.  I like them all!

When it comes to the garnish, I think that citrus and olives, individually or together, drastically enhances this martini.

Doc’s Classic Martini

• 1 1/2 oz. Gin – You’re favorite premium brand
• 1/4 oz. Carpano Dry Vermouth
• 1/4 oz. Carpano Bianco Vermouth
• Dash of Doc Elliott’s Olive Bitters
• Olives and/or Lemon peel for garnish

1. Chill a cocktail glass with ice and water
2. Combine the gin, vermouth’s and bitters in a mixing glass with ice and stir to chill
3. Strain into chilled cocktail glass
4. Garnish with Olives and/or Lemon peel

Cheers!

Even if you do not play the Pipes or wear a kilt, Burn’s Night is another good reason to raise a glass.  Here are two Scotch cocktails to help celebrate the Baird.

Blood, Smoke and Sand

This cocktail is simply a Blood and Sand with a little smokey twist.  According to an article by Gary Regan, the Blood and Sand first appeared in Harry Craddock’s The Savoy Cocktail Book and was probably named after the 1922 silent movie.  History aside, the Blood and Sand is an elegantly simple cocktail.  It is equal parts scotch, Cherry Herring, sweet vermouth, and orange juice, shaken and served straight up.  You can change the flavor of this drink a little by switching around different types of vermouth but the key ingredient is scotch.  I prefer a Highland Single Malt or a smooth blend for this cocktail.  The complexities of a Speyside are lost in this drink and an Islay can be over powering, but a touch of smoke is a great addition.  This version of a Blood and Sand gets that smokey twist from a mist of Laphroig as a garnish.  Just fill an atomizer with Laphroaig and you’re good to go.

• 3/4 oz. Monkey Shoulder Blended Scotch
• 3/4 oz. Cherry Herring
• 3/4 oz. Carpano Antica Sweet Vermouth
• 3/4 oz. Fresh Orange Juice
• Mist of Laphroaig Single Malt Scotch
• Orange peel for garnish

1. Chill a cocktail glass with ice and water
2. Combine first 4 ingredients in a shaker with ice and shake to chill
3. Double strain in to the chilled cocktail glass
4. Express the orange peel over the drink and float the peel
5. Apply 2 or 3 mists of Laphroaig from the atomizer over the drink
6. Serve immediately

The Rusty Nail

I have seen Rusty Nail recipes use anywhere from 4:1 Scotch:Drambuie to 1:1.  Since the exact ratio is variable, you should get a decent cocktail even from an inexperienced bartender.  In addition, you can add bitters and/or a twist of lemon.  Muddle a lemon peel and bitters in an old-fashioned glass, and then builds the drink  adding ice, Scotch and Drambuie.  This is my version of this cocktail:

• 1 1/2 oz. Monkey Shoulder Blended Scotch
• 3/4 oz. Drambuie
• 1 dash Dale DeGroff’s Pimento Bitters – optional
• 1 lemon peel – optional

1. Chill an Old Fashioned Glass with ice and water
2. Combine the Scotch, Drambuie and bitters (if using) in a mixing glass with ice and stir to chill
3. Strain into chilled glass over a large fresh ice cube
4. Express the lemon peel over the cocktail and discard the peel.

I like adding the bitters.  They decrease the sweetness of the Drambuie without detracting from its flavors.  The lemon peel adds further complexity.

So, a fresh glass, a chunk of ice, some Scotch and a little Drambuie – you’re good to go!!

The Smokin’ Nail

For a twist on the Rusty Nail, try smoking the cocktail with Chai Tea.  The smoked chai tea really plays along with the background Drambuie. In addition, your guests will be impressed!  This requires a Smoke Gun.

Smokin’ Nail

• 2 ozs. Scotch
• 1/2 ozs. Drambuie
• 1 lemon zest
• 1 dash Jerry Thomas Bitters – sub Angostura
• 1 tsp. Chai tea

1. Smoke tea in gun with the tube placed in a lidded decanter.  When decanter is full of smoke, remove smoke tube and seal.
2. Chill a single old fashioned glass with ice and water.
3. In a mixing glass, muddle lemon zest with the Drambuie and bitters
4. Add Scotch and ice.  Stir to chill.  Strain into smoke filled bottle and reseal.  Give the drink a few good shakes in the smokey bottle.
5. Pour drink over fresh ice in the chilled old fashioned glass.
6. You can use the smokey bottle for 2 or 3 drinks.

Cheers!