Two Old Fashioneds

Delightful. Made with Peychaud's bitters.  

Revisions to blog coming soon

As I review my old posts, I am inspired to begin my blog again. Look for new cocktails and insights in the new year!

Making up for lost time - the artisan's pallette

We have had several cocktails over the last few months, other than tonight, that I diligently photographed but never found the time to blog about...

First, on March 6, the Presidente -

I remember absolutely loving the color of this cocktail. It was a splendid indigo. Flavor, I do not recall, but it is in the Architecture of the Cocktail book mentioned earlier, but I am sure I enjoyed it as it is Rum based with curacao and grenadine - all yummy!








Then on March 30, the Argentina -

Again, a stunning blush cocktail that looked loverly on our new sage monogrammed cocktail napkins, courtesy of my mother-in-law. This recipe was from the Cocktail DB mentioned tonight in previous post. I made this out of my desire to try benedictine. It was gin-based, light like it's colour, with an herbal flavor from the bitters, benedictine and gin. Perhaps best enjoyed after a day's gardening.

Artist's Special cocktail

My husband and I realized today that we haven't had a drop of alcohol all week. He lost 5 pounds, but can't say the same for me.

After spending some time with close friends that are wildly into cleanses and homemade smoothies, I was intrigued and motivated to try a cleanse. I selected Dr. Oz's 48 hour cleanse. My honey did it about 80%, but I completed the cleanse at about 95% (meaning we had some deviations). I ended up with a rash from my neck through my torso. Suffice it to say, all this healthy stuff left us longing for the perfect cocktail on an early spring evening.

This cocktail, which is bourbon-based (oh, so hip right now), has a crisp, light taste - perfect for spring! Had to go and get sherry for my cabinet to make it, but worth the trip out at cocktail hour when all one wants to do is vege.

See the Cocktail Internet Database for this recipe and more.

The Yale

Tonight, I searched my book for the perfect fit, finding none, I decided to try the Yale as the use of Blue Curacao intrigued me, and of course, Gin - my new fave.

The color is supposed to pay homage to the Ivy League institution, but I think the flavor really nails it. All I could think after the first sip was blue blood. The mixture of Gin, dry vermouth, blue curacao and orange bitters creates a semi-dry, colorful yet refined taste.

I feel transported to another life. And isn't it just beautiful?

The Classic Gin Martini

A bit delayed in writing this post. This was last weekend's cocktail. I have been an avid Vodka gal for many years, shunning Gin for its mediciny flavor. But this night, I decided to give a try, adding bleu cheese olives, of course, as no martini would be complete without. Perhaps its is that I'm aging and my taste buds aren't as sensitive, or perhaps they are more discerning, whichever it may be, I enjoyed the "herbal" flavor of this martini! But only one please or I'll be on the floor. ;-) 

Gin is my new Vodka, perhaps I'll start a trend. 

Silver Bell

I swear I usually don't drink this much, but how can I not celebrate the impending snow day here tomorrow, especially after a walk in the winter wonderland that has taken over our neighborhood?

A crisp outdoor adventure calls for an equally crisp tipple. I made these for our holiday party several weeks ago and they are a treat. I was in search of a cocktail with cinnamon among it's ingredients and discovered the Silver Bell. It requires making a cranberry spice simple syrup in advance and is topped with ginger beer with "silver" Tequila as it's base. It definitely has a kick!

Stay warm this week!

Bourbon Street Special

Date night with my hubby! Saw the new flick, American Hustle - brilliant! Then dinner at The Quarter Bistro. In keeping with the NOLA theme, and my new affinity for dark liquor cocktails, I ordered the Bourbon Street Special from their martini menu. Loved it! Not too heavy, nor too sweet, and a good complement to the heavy cream sauce dish I ordered.

The Abbey

The Abbey sounded more interesting that it actually was. Basically it's a gin screwdriver, not worth the energy of crafting. I am starting to enjoy gin though - must be Bombay Sapphire.

In case anyone is wondering about where I am finding these cocktails, they are from a book my husband gave me for Christmas - The Architecture of the Cocktail.