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Monthly Archives: January 2011

Millionaire

1/14/2011

There are not many recipes I can make straightaway from my new book Speakeasy (lots of homemade infusions) but it seems like what I have had so far truly impresses me. This one is no exception.

Big burbon flavor with just a hint of anise, all with a creamy rich mouth feel.

From Speakeasy, makes 2

  • 3 oz Makers Mark burbon
  • 1. 1 oz Grand Marnier
  • 2 oz egg white
  • ¾ oz grenadine
  • ¼ oz Pernod
  • ¾ oz lemon juice
  • Freshly grated nutmeg for garnish

 

Shake long and vigorously.

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1/10/2011

The Last Word

Haven’t been really impressed by a drink recipe for a while. This one showed up just in time.

Strong, sweet. herbaceous liqueurs such as Chartreuse, Pernod, Absinthe, can add so much complexity and intrigue to a drink if used in just the right amount and in good company. In my experience, that is unfortunately rare. This one however, is right on the money.

From Speakeasy, makes 2

  • 1.5 oz Beefeater gin
  • 1.5 oz green Charteuse
  • 1.5 oz Luxardo maraschino liqueur
  • 1.5 oz lime juice
  • Lime wheels for garnish

New York Sour

1/13/2011

In a 2 drinking adult household, a recipe to use some of the leftover wine from last night is sure very handy. Not to mention this sophisticated drink is gorgeous to look at.

I prefer consuming it well stirred.

From Speakeasy, makes 2

  • 2.5 oz Rittenhouse 100-proof rye
  • 1.1 oz lemon juice
  • 0.75 oz simple syrup
  • 1.1 dry red wine

 

Shake rye, lemon juice and the simple syrup in a mixing glass with ice. Strain into a rock glass. Carefully pour the red wine over so it floats on top.

Blood Orange Gimlet

1/8/2011

Another seasonal variation of a classic drink. Simple and refreshing.

Get a couple of blood oranges, juice and strain.

Makes 2

  • 3 oz beefeater gin
  • 1.5 oz lime juice
  • 1.5 oz blood orange juice
  • 0.75 oz simple syrup

Inspired by Louie

12/18/2010

Spent Thanksgiving in LA and Cathy took us to Bottega Louie an upscale French food hall. Beautiful bar and beautiful cocktail menu.

Can only dream of something like that in the south bay.

Inspired by Bottega Louie’s VIEUX CARRÉ. Makes 2

  • 2oz Redemption rye
  • 1.5oz Punt e Mes
  • Juice of half a lemon (¾ oz)
  • Dashes of Angustura

Passion Fruit Gin Sour

1/3/2011

Maracuya pisco sour is delicious but why not gin. After making Clover Club, I discovered that egg white gives an appealing roundness to gin’s herbiness. I also prefer this version in the sense that the base liquor still pokes through and doesn’t get drown out by the overwhelming aroma of passion fruit.

Makes generous 2

  • 3 oz Beefeater gin
  • 1 oz passion fruit concentrate
  • ¾ oz simple syrup
  • 2 oz egg white

 

Shake long and hard.

Blue Steel

1/2/2011

The 1st time I was at Alembic, I went over its drink menu with the same enthusiasm as Hermione Granger going over her potion book.

Of the 4 drinks we had, Blue Steel made more than an impression.

The constraint use of absinthe (which I substitute with Herbsaint) contributes flavors but not sweetness. The unique aroma of cilantro keeps me aware of the layers in the drink.

Below is what I came up with using what‘s in my liquor cabinet. Makes 2

  • 3oz Pyrat Reserve XO Rum
  • 3/4 oz crème de cassis
  • 1/8 oz Herbsaint
  • 6 drops of Angostura bitter
  • Splash of Old Overholt rye whiskey
  • 1 oz Lemon juice

Bruise the cilantro a little bit before dropping it into the drink.