Saturday, December 12, 2015

I'm finally ready

The time has finally come to start creating my own cocktails. Today, I made lavender syrup. Of course, I must try this in a home-crafted cocktail immediately! So here goes my first, though I am sure others before me have done it. 

My first thought was gin would be a good complement and created a recipe I am calling Lavender Mist after today's foggy weather here in GR.  However, the hubby is not a gin drinker, so I thought, "how about a Lavender Old Fashioned?" I'll save the Mist for another post. ;-)

It is simply delish! 1/2 oz lavendar syrup, 2 oz bourbon poured over a ice sphere, add a clementine and  Luxardo cherry for garnish. 

Lavender syrup is made by heating 1 cup sugar, 1 cup water, and 2 tablespons dried lavender until sugar is dissolved. Let steep for 15 minutes and strain into a container. Makes about 12 ounces. If you are in GR, you can pick lavender up at the Downtown Market.

To mix the bourbon and syrup together, I used one of my new-to-me cobalt blue glass stirrers bought on Etsy through a vintage shop. Can't seem to find glass ones anywhere else, and I have been searching!!

Great drink for a cool and foggy night by the fire before pizza and movie with the kiddos!

Let me know how you like it.

Cheers!

Wednesday, November 11, 2015

Prohibition Cocktail - In honor of the GRPM exhibit

Tomorrow, my hubby and I are attending a "Bootlegger's Ball" at the Grand Rapids Public Museum, so I thought it appropo that tonight's cocktail should be from the prohibition era. Currently, the GRPM has a prohibition exhibit, which we will be able to view as part of our evening. It is also 1920s dress, so I'm psyched as someone who loves to dress up, was a history teacher, and always had a fascination with the 20s.

Anyhow, tonight, it is the Tuxedo #2 or so it is called. A stiff gin martini drink, dressed up with Luxardo Maraschino liquer and orange bitters. I added a Luxardo maraschino cherry as well. Absolutely divine. 
Here it is in all it's glory, half drunk of course. Don't you just adore how that Luxardo cherry oozes at the bottom of my coupe?

Recipe:
2 oz gin (I prefer Bombay Sapphire or the more herbal tasting gins)
1/4 oz Luxardo Maraschino liquer
1/2 oz Dry Vermouth
2 dashes Orange bitters
Absinthe rinse

Sunday, September 27, 2015

Vieux Carre

Totally, my latest new fave, especially for fall. I can't stop making these.

When I am in my cocktail mood, I always ask myself what do I have a taste for - white tequila, vodka, nah, bourbon. The Vieux Carre is equal parts bourbon, cognac, and sweet vermouth with a titch of Benedictine and dashes of Peychaux's and Angostura bitters. Love, love, love this for fall. The class recipe calls for 3/4 oz each, but I prefer using 1 oz each.

Not sweet, not bitter, not too dark or moody, but also not to bright and fresh tasting. It is elegant, timeless. Try it!

Cheers,

Tuesday, August 25, 2015

The Skinny Parisian Blonde

I call this Skinny because I used fat free half and half making this lovely libation only 184 calories. 

Such a great nod to the fall weather we are having in late August. Brrrr, in the 50s! Cinnamon gives this cocktail the smell and taste of pie, while the dark Jamaican rum warms the cheeks - no blush needed tonight. 

Recipe: 1 oz each dark rum, Cointreau, half and half (fat free 😉).


Monday, August 24, 2015

Aviator (revised)

Generally, the Aviator is a bit too dry for me. The balance of maraschino liquor against creme de violette is more bitter than sweet. So, tonight I reversed the proportions of the two-3/4 oz creme de violette and 1/2 oz maraschino liqueur. Still a dry and citrusy drink, but not quite so bitter, and more colorful too. That's a Luxardo cherry at the bottom. On my list, making brandies cherries. Sounds like a good winter activity to me!


Monday, August 17, 2015

The Barbados Swizzle!

Love this new one. Wonderful hot August day refreshment. Used Zaya rum for this cocktail, which I love alone on the rocks too. Got the recipe from Jennifer Fiedler's The Essential Bar Book that Tom gave me for Christmas. 


Saturday, March 7, 2015

Sweet Heat

I was doing my regular run through at Home Goods when I came across Rokz Ginger Cardamom infusion. Yum, I thought, so I took it home, added Tito's vodka, letting it infuse in freezer for three days. Then I strained the ginger/cardamom mix out of the vodka, and voila! a tasty but sweet vodka emerged. The ginger is strong in flavor, which I love. For those that do not like ginger, this is not for you.

I knew that I would need a cocktail to make with my new creation, so I went online to the Rokz website which promised to have recipes for their infusions. I settled on their Sweet Heat.

It was definitely delicious and the lime juice takes the edge of the infused vodka. When I make it again tonight, I will be adding more vodka to it (at least a half ounce) as it was a bit weak for my tastes (my husband and guests agreed).

Since I didn't have the Rokz "sweet heat" sugar, I made my own from raw sugar, cayenne pepper and black pepper, wetting the rims of the glasses with Agave Nectar to coat.

Here are our neighbors being my guinea pigs for this new tipple to my repertoire! ;-) Thanks for being such great sports, and bringing that delectable smoked salmon chipotle dip, which added some heat of its own!



Tuesday, March 3, 2015

Vieux Carre

Apparently a NOLA oldie, this is an easy sipper. Robust and earthy, yet sweet like honey. Warms the chest on a cold, late winter night. 



Wednesday, February 11, 2015

The Beachcomer

Wishing for warmer climes and a use for my maraschino liqueur. A bit on the tart side. Note: Use less lime juice next time. 

Later this evening... Much better after adding a little simple syrup and grenadine. Just a dash to take the tartness off. And prettier too. 


Friday, January 23, 2015

Moscow Mules tonight


A well stocked bar, and the request tonight is Moscow Mules. Why have I put off buying this copper mugs?!

Thursday, January 15, 2015

Satan's Whiskers



Haven't had this one in a while. So good. Perfect blend of liquids with a touch of tart, just a touch. Reminded lately why I like gin so much, it adds so much character to a drink. 

Today was a day I just couldn't get the chill out of my bones and this is just what the doctor ordered. For some reason the recipes call for 1/2 ounces which would make a tiny tipple. I added a quarter ounce of each ingredient. Still not enough to fill my coupe. Next time I'll do full ounces. 

Also I used Grand Marnier not orange curaçao although I have a delicious orange liqueur by New Holland Artisan Spirits called Clockwerk Orange. Mmmmm. 

Below is pic of two recipes I have. One is from The Bartender's Deck and the other from a book Tom gave me for Xmas-The Essential Bar Book. The other is my drink, you can see the size - after only one sip. See why I need to increase ounceage!? And behind is Tom's emptied drink. Still love our Christofle barware all these years later.