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.

Friday, July 11, 2014


Delicious strawberries from a farmer's stand inspired me to make this almost exactly as the Margarita de la Primavera from Imbibe - the name didn't just work for me (and I turned the sweetness down a tad).
1 1/2 oz Tequila blanco
1/2 Campari
Tsp agave nectar
3/4 oz fresh lime juice
1 large strawberry
3 dashes rhubarb bitters
salt to garnish rim of glass
Orange peel
Rim glass with salt. Muddle strawberry and agave nectar at bottom of glass. Add remaining ingredients and ice, shake to chill and strain into the rimmed glass. Garnish with an orange peel twist.
Enjoy with a little World Cup sticker exchange.

Friday, June 27, 2014

Light n' Stormy

It's no secret our love of a good Dark n' Stormy - we've mentioned a couple here but a pitcher version grabbed my attention recently in Better Homes & Garden (can't find the link online to the exact recipe but the ingredients were sweet vermouth, lime juice and ginger beer) but I riffed it a little more. This was for four people and we had the pitcher gone before I even thought of taking a picture. Alas, no picture of the pitcher.

2 cups Sweet Vermouth
1 cup of Goslings Dark Rum
1 cup fresh lime juice (or to your taste - we don't like it too sweet)

1/2 cup Ginger Liqueur (we love Domaine de Canton)
2 12 oz bottles Reeds Ginger Beer
Lime slices
Oodles of ice

Add all the ingredients in a pitcher except the ice and stir. Pour over ice filled glasses.

Thursday, June 19, 2014

Sour Cherry Old-Fashioned

It's cherry pickin' time! At least it was last weekend and we're already one pie down (yum!) but we like to drink our cherries too. Domestigeek sent us a link to Mark Bittman's post and we wasted no time making this from our sour cherry stash. As he says...
... sour cherries, those small, bright red spheres most often found at farmers’ markets and the best cherries for pies. They’re too tart to eat raw, but they mellow considerably when cooked — or muddled with sugar and bathed in whiskey.
2 sour cherries pitted
Lemon peel (we didn't have any oranges)
½ teaspoon sugar
2 or 3 dashes Angostura bitters
2 oz Sazerac rye whiskey

Muddle cherries, sugar and lemon peel in bottom of glass, fill with ice, add the whiskey and stir well.

Wednesday, June 18, 2014


We've developed a tradition of enjoying a traditional meal and/or beverage when watching the opening ceremony of the Olympics (here and here) and we'd hate to feel like we neglected the World Cup in this - but rest assured I've been muddling limes to beat the band since it started last week in Brazil. This drink has been featured here before but no matter - it's so good we posted it twice. 

2oz Cachaça rum
1 - 2 tblsp cane sugar (don't skimp on the sugar)
Half a lime cut into small pieces
Lots of ice

Muddle the sugar and the lime in the bottom of a cocktail shaker or glass (even better if you have a Brazilian hardwood muddler!), add the cachaça and ice and shake before pouring into a chilled glass. 

Tournament's already off to a great start - may the best team win and all the referees be fair. 

Friday, June 6, 2014

Cloudy Apparent

I liked the Spring Apparent so much I wanted to see what it would be like if I added a little more pastis (1/4 oz) and added some more ice and club soda to it would it make it get cloudy like just plain pastis and water. And guess what? It did! 

Wednesday, May 21, 2014

Spring Apparent

Wanted something sophisticated but refreshing to sip on the porch on a fine spring evening. This fit the bill soooo well. I tweaked the Apparent recipe in The Ultimate Cocktail Book and replaced the Dubonnet with Lillet blanc. There's a new bottle chilling in our fridge for the upcoming season, taking my own advice about always having a bottle on hand.

Equal measure of a dry gin and Lillet blanc, and a dash of pastis - or maybe a little more - I like pastis! Shake with ice and pour into chilled glass with lemon twist.

More spring please.