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Lily’s Aperitif

LilyAperitif

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 surveillance doll “Elf on a Shelf.” The idea being that, after you adopt her, she haunts various places in your home.

For the cocktail, we chose the slightly floral Oxley Gin, Suze, Carpano Dry Vermouth, and blue curacao.  The nose is bright with citrus and juniper from both the Gin and Suze.  The taste is bittersweet with orange, botanicals, and a bit of spice.  The finish is long with juniper, a touch of pine and gentian.

Ingredients

  • 1 oz. Oxley Gin
  • 2 oz. Suze
  • 1 oz. Dry Vermouth
  • 1/2 oz. Blue Curaçao
  • 2 drops Doc Elliott’s Actually Bitter Orange Bitters
  • Lemon 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. Double strain into chilled cocktail glass
  4. Express the lemon peel over the drink and discard the peel

Cheers!

 


 




Off the Cuff Rum Old Fashioned

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 Cask Finished Rum, but another fine sipping rum can work equally well.

My friends at Jet Setter in San Antonio created for me an amazing rum old fashioned with Don Q Vermouth Cask Rum and Paranubes*. This is my version. I really enjoy Don Q Vermouth Cask Finished Rum neat or with a big rock.  It is a blended rum finished in Mancino Vermouth Veccio casks.  On its own, the Don Q is smooth, with a nose of vanilla and honey, and flavors of  light molasses and cinnamon, with hints of dried fruit from the vermouth.  The Paranubes is an agricole made from high altitude sugar cane near Oaxaca.  It brings a touch of funky and some vegetal notes.  You could sub with another rhum agricole. Keeping with the sugar cane theme, I used cane syrup as the sweetener.  Finally, I chose Doc Elliott’s Actually Bitter Orange Bitters because it is an orange bitter that is actually bitter.

The nose is vanilla and molasses from the Don Q with an interesting, funky vegetal note.  On the palate it’s light molasses, cinnamon and dark chocolate, with a little dried and tropical fruit from the agricole.

  • 2 oz. Don Q Vermouth Cask Finished Rum
  • 1/2 oz. Paranubes
  • 1/2 oz. cane syrup
  • 4-6 drops Doc Elliott’s Actually Bitter Orange Bitters
  • Orange peel for garnish
  1. Chill a rocks glass with ice and water
  2. Combine all ingredients, except the garnish, in a mixing glass with ice and stir to combine.
  3. Strain into the chilled rocks glass over a large ice cube
  4. Express the orange peel

Cheers!

* Doc Elliott’s Mixology receives no compensation for brands mentioned.


 




Gary’s Dry Martini

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 St. George Botanivore Gin and Dolin Vermouth.  The Botanivore has a nice herbal flavor without a lot of juniper.  Also, use fresh good vermouth, it will cost $12.95 instead of $9.95.  Vermouth goes bad overnight after opening unless you refrigerate it.  Then it will last a week or so, (All right, dig that old bottle out of your cabinet you opened 5 years ago and throw it out!)

I like my Doc Elliott’s Actually Bitter Orange Bitters, (I wonder why?), but Suze Orange Bitters work well.  Also, the garnish is essential.  The olive and the lemon zest impart a very different character to the drink.  I suggest you try this drink both ways.

  • 1 1/2 oz. St. George Botanivore Gin
  • 3/4 oz. Dolin Dry Vermouth
  • 1-2 Drops Doc Elliott’s Actually Bitter Orange Bitters
  • 1 jalapeno stuffed olive or a lemon zest for garnish
  1. Chill a martini glass with ice and water
  2. Add all ingredients, except the olive, to a mixing glass and stir with ice
  3. Strain into chilled glass and garnish with the olive on a fancy pick or the lemon zest



Dry Martini with Gin and Lillet

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.

Olive Poppers

Olive Poppers

  • 2 oz. St. George Botanivore Gin
  • 1 oz. Lillet Blanc
  • 1-2 drops Doc Elliott’s Actually Bitter Orange Bitters
  • Lemon Zest

Martini Lillet

Dry Martini with Lillet

  1. Chill a martini glass with ice and water
  2. Add all ingredients, except the Lemon Zest, to a mixing glass and stir with ice
  3. Strain into chilled glass and garnish with the lemon zest

Cheers!