I truly enjoy pairing cocktails with food. The classic charcuterie and cheese board is always difficult. When you eat a fat such as cheese or cured meats, your tongue is coated with the fat. This prevents you from tasting any subtleties in your beverage. The secret is to take…
This Manhattan combines the spice of good Bourbon, the rich, earthy Carpano Antica’s tastes of herbs, spice, and slight bitterness, with the added touch of sweetness from the Grand Marnier… all enhanced with the warming notes of Doc Elliott’s MixologyTM Walnut Bitters. If this is a bit too sweet on…
I saw somewhere a cocktail recipe that contained Gin, Suze and Blue Curaçao. The drink was, of course, a brilliant green. So in my pursuit of holiday cocktails, this was perfect! This wonderful aperitif is named after Lily the Haunted Doll. She is the slightly creepier version of the Christmas…
Good sipping rum, like any good sipping spirit, can make amazing cocktails as long as you’re careful not to bury those subtle qualities. An old fashioned, Manhattan or martini can be a vehicle to express and play with the flavors of fine spirits. This time I’m using Don Q Vermouth…
The original martini contained a lot of vermouth, even equal to or more than the gin, and orange bitters. But over time, the vermouth became a drop or two or just a rinse, and the orange bitters were lost entirely. This is my version of that classic martini. I use…
I decided to play with my Dry Martini. Using the St George Botanivore Gin, I substituted Lillet Blanc for the vermouth. The result is a very pleasant drink. Goes well with our Olive Poppers.
