I had read about freezing martinis and thought it would be fun to try. Frozen martinis are nothing new, but my various recipes turned into an interesting experiment. Just to set things straight, a “frozen martini” is not a slushie like a “frozen margarita.” It is a batched martini, placed…
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…
We have used agave or maguey worm salt, (Sal de Gusano) in versions of mezcal and tequila Manhattans. The Sal de Gusano gives the drink a slight salinity and a savory background note. I’ve seen a Black Cat recipe that included Old Tom Gin, Mezcal and grapefruit. So, never being…
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…
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.
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.
I really like bitters forward old fashioneds. To me, bitters bring flavor and spice that you aren’t going to find elsewhere. One way to get a lot of bitters into a cocktail without making it, well, too bitter, is to make a syrup with bitters as all or part of…
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!
When we host a party, my wife often tells me she wants a cocktail(s) that will pair with food “X” for which she can coordinate a name, even the colors she wants. This time she wanted a cocktail with tequila and pineapple. While there are a few delicious, classic pineapple/tequila…
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…
