Friday, November 14, 2014

Butter Beer

Excuse our absence - we've been busy doing research and reshaking some of our favorites but here's one we meant to post way back in September for our son's 9th birthday, which we celebrated in Harry Potter style trying to recreate the flavor of the butter beer we had a Universal Studios. We revisited it recently for Halloween. Yes, it's without alcohol but it's better that way - I tried a couple of adult versions with vanilla vodka but every which way it was too sweet for our tastes so we stuck with beer without the butter.

Anyway, to treat the kids or the kid in your taste buds:

6-8 oz chilled Reeds Flying Cauldron Butterscotch beer
Scoop vanilla ice cream

Serve in tall chilled glass. Magic.

Sunday, August 24, 2014

Aperol Sour

Looking for a drink to down while sorting through back to school forms and supplies? Try this though I don't guarantee you'll get through it all but at least you'll have more fun, especially designing that organizational chart that will be ignored before we even reach September.

2 oz Aperol
1 oz Cocchi American
3/4 oz freshly squeezed lemon juice
1 dash grapefruit bitters
Lemon twist to garnish

Combine all the ingredients in a shaker with ice and shake. Pour over new ice and add garnish.

A splash of club soda or sparkling wine could help - the sunflower definitely does.

Wednesday, August 20, 2014

Division Bell

Can't remember where I found this or how long I've even had it sitting around ready to make (was missing an ingredient) but I know that I need to find more cocktails with mezcal. I've had a few recently and been on the look out for more.
1 oz Sombra mezcal
3/4 oz Aperol
1/2 oz Luxardo maraschino liqueur
3/4 oz fresh lime juice
Lime twist
Crushed ice.
Mix first four ingredients in shaker with ice and pour over crushed ice. Add the lime (or other citrus) twist.
All I know is it came from here and it is well worth buying the maraschino liqueur for.

Friday, August 8, 2014


A mojito? Why yes a mojito! There are times when there is nothing more refreshing and at the height of the summer it's likely you need it and your mint plants need trimming. I eyeball a lot of the ingredients for this but I opt for a muddle free one by making a simple syrup with mint, and then have equal measures of that, lime juice and rum. And yes, more mint for the glass with lots of ice and club soda.

Thursday, July 31, 2014

Cucumber Gimlet

The following makes 2 drinks - can easily be doubled/tripled for a pitcher! Why would you even want to make just one! It's as cool as a gimlet. By the way - you could use vodka if you don't have gin in the house*.

2 tbsp. Sugar
1 Small Cucumber - the Persian kind or 1/4 English cucumber
Some Basil
Juice of one or two Limes
4 oz Gin
Splash of Water
Crushed Ice

Cut the cucumber in small pieces (skin n' all) and muddle with the sugar and basil in the bottom of a cocktail shaker/mixing glass. Add the lime juice and stir to dissolve the sugar, then add the gin and water and stir to combine all the ingredients. Strain into two glasses filled with crushed ice. Garnish with cucumber, lime or basil - or all three!

*There should always be gin in the house.

Thursday, July 24, 2014

Pepper Berry

We like a boozy cocktail and this certainly is one. Himself made it as directed from John Cusimano's My Year in Cocktails and next time (and there will be one) I'd like to try it with the even more peppery watercress.
10 Arugula Leaves
3 or 4 Strawberries
2 oz gin (Try Aviation)
1 1/2 oz St. Germain elderflower liqueur
Pinch freshly ground black pepper
Juice of 1/2 lemon
1/4 oz agave syrup
Muddle the arugula in the bottom of a cocktail shaker with the strawberries and agave syrup. Add the rest of the ingredients with ice and shake. No need to strain but pour over crushed ice in chilled glass.

Thursday, July 17, 2014

Ruby Summer

Last weekend I went to New York on a mission: spend as much time nattering with the the delectable Domestigeek and do as much 'cocktail research' as my liver would allow. Consider it a success! Research day two brought us to the tap room of the Dead Rabbit where we made a decent dent on the menu - and were right at home sitting at the bar to boot. On my next trip I'll make it upstairs to the parlor!

The Bitter Bramble inspired this one. I wanted to use a gift we received earlier this year of Ruby Blue Wild Blackcurrant Liqueur (aka Irish cassis) and so replaced the creme de framboise with it. This was perfect - light, refreshing, summary and not too sweet.

1 1/2 oz Gin
1/2 oz Blackcurrant Liqueur
1/4 oz Fresh Lime Juice
4-6 oz Fever Tree Tonic Water (half a bottle)
Lots of ice
Berries to garnish

Stir all ingredients in a glass with ice. You may call it a fancy G&T, I call it summer in a glass.