Mules, those descendants of the Moscow Mule in all their forms, are becoming more and more popular. Why? Because they are a) easy to prepare and b) taste great. What better cocktail to serve your guests than this popular libation? Now, you Moscow Mule aficionados out there can rightly complain…
It’s Mixology Monday May 2016! This month’s theme, hosted by Nick of the Booze Barn, is “Dry.” Around here, we like dry, (maybe why we live in South Texas)! The idea this month is to make a cocktail using a dry base spirit with no more than 10% sweetener/juice and…
It’s Mixology Monday! This Month, our host Frederic of the CocktailVirgin blog, has revived the Swizzle. Yes, the Swizzle is a drink, not just a stick! When ice found its way to the Caribbean in the 19th Century, it quickly found a home in cocktails. No longer did one have…
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. 1 1/2 oz. Kinsman Rakia…
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!…
This Month’s Mixology Monday is upon us and the theme is “Standoffish.” Brought to us by the folks at Booze Nerds, the idea is to add an ingredient to a cocktail that is not included with the main ingredients and is not a garnish. At the same time, this ingredient…
Tepache is pineapple, top removed, chunked, unpeeled, juiced, then mixed with a few spices and sugar and allowed to ferment, uncovered, first at room temperature and then in the refrigerator, with whatever is in the air, for one week. If pineapple juice and hard cider had a baby – it…
I enjoy gin drinks and bitter drinks. I also appreciate cocktails that are herbal and complex. The Mélange d’Or combines the flavors of Hendrik’s Gin, Carpano Blanco, Carpano Dry and Tempus Fugit’s Kina L Avion d’Or. Then I threw in Dale DeGroff’s Pimento Aromatic Bitters for an additional level of complexity.…
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…
Our daughter was gifted with a bottle of Ciroc Red Berry Vodka at a Christmas Party and asked me to use it to create a cocktail. I like champagne cocktails and ’tis the season. So this is a rif on the French 75.
