Thursday, December 18, 2014

Smoke and Spice and All Things Nice

Tried to recreate a drink from the POV (W Hotel) himself enjoyed after viewing the national Christmas tree. The name completely escapes me but the smell of all-spice reminded me of baking the Christmas fruit cake so it felt very seasonal and perfect for the afternoon that it was.

I steeped 2 crushed cardamon pods in mescal for about 30 minutes (enough time to get some snacks together) and then strained it into cocktail shaker with ice, the lemon juice and the St. Elizabeth All-Spice liqueur. Shake and serve in chilled glasses - for garnish I had lemon slices and cloves. 

The result - smoky and spicy and warming. Loved it.

1.5 oz Mescal
.5 oz Lemon Juice
.5 St. Elizabeth All Spice
Cardamon pods
1 dash cardamon bitters

Friday, December 12, 2014

Honey I Drunk the Whiskey

Made this on a cold Thursday night and was tempted to call it "Sweet Jesus, is it not Friday yet!" but thought better of it. I had half a Meyer lemon left over from what I was cooking and it inspired a honey and Meyer lemon simple syrup - as in, melt about two teaspoons of honey with a little hot water and add the juice of half a lemon. All it needed was whiskey and there was some Powers Gold Label within easy reach!

2 oz Powers whiskey (My Dad's tipple)
1 oz Honey and Meyer Lemon Simple Syrup

Stir or shake and enjoy with ice and slice. 

Saturday, November 29, 2014

Thanksgiving Cheer

For our anniversary this year we treated ourselves to a cocktail dinner at Catoctin Creek Distillery - the first legal distillery (since Prohibition) in the wine producing area of Loudoun County, Virginia. We came away with brandy (and more besides!) - a brandy made with a pear wine from the area. Thanksgiving was a great reason to open the Pearousia to toast and give thanks.
Happy Thanksgiving!
1/2 - 3/4 oz Pearousia Pear Brandy
1 tsp Sugar
4-5 oz Prosecco
Pour brandy in champagne flute and add sugar to dissolve. Top with prosecco. At the distillery they made this with sparkling apple cider which was also good - if you do that there is no needs to add sugar. 

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.