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Category Archives: Whisky

Apple Bitter

IMG_2197

Bitter makes the world better. It’s the cello of an orchestra. Without it, it feels hollow, soul-less.

Let the winter drinking begin.

Millionaire

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.

Cocktail Chronicle: Yuzu Old-Fashioned

Yuzu Old-Fashioned

August 25/26, 2010 (part of Cocktail Chronicle)

When I am in the mood for American whisky, I want an Old-Fashioned. I like its complexity and find the flavors of orange and lemon marry beautifully with bourbon. But making it is a bit of work.

I rarely have oranges at hand unless I plan for it. Not to mention the chopping, the actual muddling of lemon, orange, maraschino cherry, and the extra cleaning, straining they leave behind.

As a mom, I need to expand my repertoire of good AND quick drinks.

Yuzu came to me in a light bulb moment. Its intense bitter orange, citrus flavor makes more than an adequate stand-in and is arguably more interesting. Granted that oranges and lemons are easier to come by and unquestionably cheaper, but I can’t easily go to swanky bars for inventive drinks anymore. $14.95 for 12oz (See Yuzu Friendly) is a deal.

To completely do away with muddling, the maraschino cherry stays only as a garnish.

I have to call this my original.

Inspired by Old-Fashioned in MIXSHAKESTIR (Makes 2):

  • 4 oz (½ C) Maker’s Mark
  • 1 oz (2 tbsp) pure Yuzu juice
  • ½ oz (1 tbsp) simple syrup
  • 6 drops of Angostura bitter
  • 2 maraschino cherries for garnish

Cocktail Chronicle: Saloon in the Sky

Saloon in the Sky

August 17, 2010 (part of Cocktail Chronicle)

This is an after-funeral drink, hence the name.

After making and tasting it, I understood why. It is zero fuss (Who wants to muddle or squeeze after a funeral?) it is high octane (zero juice, zero syrup, 100% liquor) and very satisfying.

You don’t have to wait for a funeral to make it. A blow-out on the carpet, or a meltdown at the mall is reason enough to make this quick drink that goes a long way.

Saloon in the Sky in In the Land of Cocktails (Makes 1):

  • 1 oz (2 tbsp) Maker’s Mark
  • ½ oz (1tbsp) Applejack (I use Laird’s Straight Bonded)
  • ½ oz (1 tbsp) Grand Marnier

 

Fill a rock glass with ice, pour and drink.