Category Archives: Liqueurs

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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There’s Always a Substitute, Mai Tai edition

Today I want to discuss recipe substitutions.  When I first started this home bar endeavor a few years ago, I felt beholden to using the exact ingredients in a given recipe.  Not having the perspective or context to decide for myself what subs would work, etc., I followed w/ blind faith.
Now… bump that!  Home bars are mad expensive, yo!  I have bills to pay and I do love to eat as well as imbibe (typical, right?! 🙂 Although, I know I spend much more on the latter…)
Now that my tastes have developed and I have a more well-rounded understanding of various flavor profiles (e.g. orange based liqueurs, amer/amari, herbal liqueurs, various types of simple…)  I feel confident in making due with the bottles I have on deck, and not using strict recipe interpretation as an excuse to go to Schneider’s on Capitol Hill (again!).
I had to ask myself: Could I make a Mai Tai with the spirits I already have now?
I decided I could.
Also, there are multiple Mai Tai variations.  If you’re interested in the history of the drink – this is an interesting read about Don the Beachcomber vs Trader Vic and who actually created the drink first.
On to the drink (and pic)!  I made a riff on this  recipe that consists of light (which I added to make boozier, hence the light color) and dark rum, fresh lime juice, rock candy simple, orgeat, and orange liqueur …

My Bootleg Mai Tai 
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* 1 1/2oz 51 Cachaca in lieu of light rum, 1 1/2oz Rhum Barbancourt (4yr,3 stars), 3/4oz Lime Juice, 1/2oz Cointreau in lieu of dry curacao, 1/4oz homemade Orgeat, 1/4oz Rock Candy Syrup
What is  YOUR favorite Mai Tai recipe?  Did you make any substitutions?  Let me know 🙂
 *Cachaca is essentially Brazilian Rum Agricole, rum distilled from sugar cane juice instead of molasses sugarcane byproduct. It is the main ingredient in the Caipirinha (which I spell wrong e’retime!) cocktail, which also includes fresh lime juice and sugar.

Tiki!

I cracked my first coconut.  I didn’t maim myself.   More on Tiki later – once I further educate myself.  Please check out Intstagram #tikiaf – cuz those guys got it covered.  Also check out @homebargirl and @ntitz cuz they know Tiki…

Island Rain 

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1 1/2oz Fresh Pineapple Juice — 1oz Fresh Coconut water — 3/4oz Homemade Orgeat — 3/4oz Rhum Barbancourt — 3/4oz Appleton Estate Special Rum — 1/2oz Cointreau — 1/2oz Grand Marnier Raspberry Peach — 4 dashes El Guapo Whiskey Barrel Aged Spiced Cocoa Tea Bitters — 1 barspoon Luxardo Maraschino Cherry Syrup — SPR

All Around the World

I don’t travel Internationally nearly as much as I’d like.  I tell myself I can’t afford it – but that’s not the truth.  The truth is – I am gainfully employed and prioritize my funds according to my values, just as every other gainfully employed person does.  I enjoy travel, but it also drains me quite a bit.  So much getting there, then getting back.  What environment will I come back to?  The Spartan life is not for me – I need beauty and whimsy e’reday.

 

Ultimately – I am in love with creating a dynamic environment within my home.  This is my world, and it is ever changing – just as I am.  Design, photography, cocktail creation, and experimentation are things I value – and my bank account proves that. Damn, my hobbies are expensive af.

 

I say all of this because while my travel game needs a lot of work – I can still experience parts unknown through drink.  I can connect with people from Scandinavia by drinking something they drink – Aquavit.  I can connect with people in Scotland – their land is in the Scotch.  I can connect with those in Haiti by drinking the rum they painstakingly produce.  Ok, enough of my musings, for now…

Pirate’s Purse

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1 3/4oz Rhum Barbancourt Rum (4yrs/3stars) — 3/4oz Linie Aquavit — 1/2oz Lime juice (though I think I overshot it – a bit) — 1/2oz Maple Simple (1:1) — 3 dashes each Peychaud’s and Dale Degroff’s Pimento bitters *This drink is deceptively mellow… it will sneak up on you, I betcha!t Also, I will revisit this recipe, maybe a little Laphroiag, too? Or omit something? Help y’all!* SPR