Category Archives: Cocktails

Sesame Bee’s Knees

An elevated ūüźĚ Bees’s Knees ūüźĚ with lemon oleo saccahrum and toasted sesame infused honey simple.¬† Life tastes good.

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3oz St. George‚Äôs Terroir Gin — 1 1/2oz Fresh Lemon Juice — 1 oz *Toasted Sesame infused Honey Simple¬† — 1 scant tbs *lemon oleo saccharum¬†

*Lightly toast whole sesame seeds in small pan on low heat until light brown in color.  Grind sesame seeds with mortar and pestle or coffee grinder (I used the former).   Heat equal parts honey and water until liquid consistency.  Remove from heat and add ground sesame seeds Рallow to steep at least 20min (adjust time to taste).

*Peel 2-3 lemons, try to get as little pith (white part inside peel) as possible.  Place peels in sealable zip loc bag and add 1/3 of sugar.  Allow to sit for at least 2 hours, allowing the sugar to extract the fragrant, delicious oil from the lemon peel.  Use a tablespoon to extract the oleo saccharum (oil sugar) from zip loc РOR Рpoke a small hole in the corner of bag and squeeze out.

Shake all ingredients with ice and strain into chilled glass. Yum!

Cheers!

SPR

Synchroni Recipe

I love how the ingredients in drink meld together with great synchronicity.

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Synchroni

2oz Old Granddad Bourbon

3/4oz Fresh squeezed Lemon juice

1/2oz Chai Pear Element Shrub

1/2oz Wildflower honey simple

1/4oz Domaine Canton Ginger liqueur

1/2 dropper Titze  barrel-aged  Cherry bitters 

1 egg white 

Dry shake all ingredients for 20-30 seconds.  Add ice and shake for another 15-20 seconds.  Strain into chilled coupe glass.

Cheers!

SPR

Prickly in Pink

Sundayfunday, brunch on, and all that jazz!!! ¬†If you can help it – do no labor on Labor Day, but honor and celebrate those who have paved the way. ¬†We all have a hero… and, hell, we are heroes, too.

Enjoy this sipper and give a toast of appreciation.

Prickly in Pink 

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3oz Don Ciccio E Figli Prickly Pear Liqueur — 1 oz Absolut Citron — 3/4oz Fresh blueberry juice — Scant absinthe rinse — Top with sparkling water, to taste (Or Champagne, if you’ve labored REALLY hard)

 

 

Barrel-aged Coffee Infused Mezcal – Bitter and Bittererer

Yesterday I infused 6oz of El Scorpion Mezcal with 1/3 cup whole French Roast coffee beans. ¬†After 24 hours, I strained the Mezcal – it was a dark, rich chocolate color. ¬†Almost a full ounce of it surrendered itself to the beans. I poured half for today (later on today, rather) and half into my oak barrel. ¬†I will report back in several days…

 

Bitter and Bittererer

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2pt Coffee Bean Infused Scorpion Mezcal Silver — 1pt Carpano Antica Sweet Vermouth — 1pt Scarlet Ibis rum — 1/2pt Benedictine — 4 dashes each El Guapo Whiskey Barrel-aged Cocoa Tea and Titze Bear’s Den Aromatic Bitters Pour half for now, other half in barrel (I previously barrel-aged a boulevardier in mine)

Borrowed Treasure recipe

I wish I could tell you this amazing glass is mine – but it’s not! ¬†Grateful for my good friend Yamica who is mega¬†stylish and beautiful – who allowed me to borrow her cool piece of glassware!

 

Borrowed Treasure

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2oz Fresh Pineapple Juice — 2oz Rhum Barbancourt (4yr/3star) — 1oz each Drambuie, Homemade Cherry Syrup, Domaine Canton (ginger liqueur), Cointreau — 1oz Homemade Orgeat — 3/4oz Fresh Lime Juice – 8 dashes El Guapo Whiskey Barrel Aged Cocoa Tea Bitters – phew… a better question would have been “What is NOT in this drink?”

“The Wry Smile” recipe

Good morning! ¬†Another day, another cocktail. ¬†Let’s get it! ¬†_DSC1479

The Wry Smile

2oz St. George’s Spirits Dry Rye Gin

3/4oz Bonal

1/2oz Carpano Antica Formula Vermouth

1/2oz Pedro Ximenez Sherry

1/2oz Homemade Cherry syrup

4 dashes Embitterment Orange Bitters

SPR

 

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Sin in The Tropics Recipe

It’s upper 90s in the Washington D.C. Metropolitan Area. ¬†Thus, for now, I find my Paradise in a chilled coupe glass.

Sin in The Tropics

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2oz fresh Pineapple juice — 1 1/2oz Appleton Estate Special Rum — 3/4oz Rhum Barbancourt (4yr/3star) — 1/2oz Myer’s Dark Rum — 1/2oz Baiju — 1/2oz homemade Orgeat — 1/2oz Cherry syrup — 4/5 dashes Peychaud’s Bitters — SPR

Smoking Gun – Molecular Gastronomy

I purchased a hand held smoker, and it was interesting and exciting to use. ¬†Within 30 seconds, I was able to add hickory flavor to my maple n’ rye old fashioned. ¬†Yum! ¬†More deets later, cuz I have a day job. ¬†Will add link to the smoker as well…

 

Where There’s Smoke …

 

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2oz Redemption Rye Whiskey — 3/4oz Maple Simple Syrup (2:1) — 6 dashes El Guapo Whiskey Barrel Aged Cocoa Tea Bitters — 1 Barspoon luxardo Maraschino Syrup – Mix well with ice and strain — SPR

 

*Update – I like this contraption. ¬†My drink tastes smoky – and that was my intent. ¬†The more smoke I added, the smokier the taste… once again – it did what it said it would do… ¬†The instructions are clear and easy to execute. ¬†It comes with 4 double A batteries that will eventually need replacing, but I like that it’s cordless – which makes it super portable. ¬†Finally, one minor ding – the wood chips come in a container that is wider than the surface area of the chamber you put them in… That makes it messy – but I’m sure we can find a way around that. ¬†Hell, a zip loc with a hole in the corner would do… Will report back in a few months regarding how well it’s holding up.

 

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Shhh… Don’t Tell Mom There’s Rum in my PB&J!

Random note – this project fuels me and keeps me going.

Please do yourself a favor and check out Death & Company’s cocktail book. ¬†I bought my book from the actual bar – took a special day trip to NYC on that rickety ass China bus (seriously, doe – I love you, China bus) just to visit – that’s how strongly¬†I feel about it!

I tasted another patron’s drink “Too Old to Die Young” I believe it was called – and it had peanut butter infused rum.

So, in honor of that amazing evening I had at D&C – I offer you this…

Adult PB&J

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3oz Amish Peanut Butter Marshmallow Spread infused Rhum Barbancourt (4yrs, 3 stars)

2oz Fresh Cherry Juice

1oz Cherry Kirsch

1oz Homemade Orgeat (Recipe also from D&C book)

1/2oz Fig syrup

Shake with ice for ca. 30sec (if you can stand it) strain into a Coupe glass and garnish with fresh cherries.  So good!!!

For the peanut butter infusion – mix half a teaspoon of peanut butter with 3oz of rum, until rum turns opaque and peanut butter is dissolved. Strain. I will do a special post just for the Orgeat soon… ¬† SPR

 

Tale of Bloody Mary and the Meat Straw

Hey y’all – I’m back! ¬†I finally made my first Bloody Mary. ¬†Purchasing the deliciously kitschy Benny’s Original Meat Straws certainly factored in this decision! ¬†And, well, alcohol.

I will be frank – unfortunately – these meat straws did not work for me. ¬†Unless, their function is not to suck liquid through, but to just look cool and interesting…

First, I thought maybe the finely grated horseradish I purchased was not so finely grated, after all… So, I tried the straw on the reminder of the fresh tomato juice I just pressed. Suck, suck, suuuuuuck….. nothing but a lungful of disappointment.

I cut the straw in half and saw that it wasn’t completely hollowed out. ¬†Ok, things like this happen, no biggie… I try another straw out of the pack of six, this one had what looked like a large enough hole (on both ends). Once again, I looked like a schmuck sucking on this hunk of meat, hoping and anticipating a quick burst of spicy tomato goodness and coming up with nothin’ but net.

Anyway, if someone has a different experience with these meat straws – drop me a line. ¬†They are tasty and look cool, so I am not sorry I got them. ¬†They can also be used a stirrers…


Jalape√Īo Basil Bloody Mary¬†

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6oz Fresh tomato juice (1 large tomato) — 4oz Jalape√Īo Basil infused vodka — 8-10 dashes Sriracha — 1 1/4 tbs Worcestershire sauce — 1oz finely grated Horseradish — 1 lemon wedge — Mix all ingredients in highball glass, then using second glass, pour back and forth several times until well mixed. Fill highball glass with ice, pour over, express lemon wedge (optional) then garnish with fresh lemon wedge, celery stalk, and anything else your heart desires. SPR