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Batches and Bowls

Whether you are prepping for a weekend party or a spring picnic (we are probably several months early for that), you may be looking for ways to enjoy the event and the company of your guests without spending time mixing individual cocktails on request. Beer and wine are easy options, but you shouldn't have to sacrifice good flavors and quality ingredients just because you'd rather join the party instead of busily shaking craft cocktails. As log as you are willing to do some preparation a day or so ahead of time, you don't need to play bartender. We are talking about batched cocktails—a common request we get from friends who are either searching for the perfect recipe or are interested in techniques they can leverage to make the process easier once guests arrive.

For us, the Super Bowl refers to any vessel large enough to hold a batch of Philadelphia

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Travel Cocktail Kit

Not long ago, someone sent us the link to a clever gift item called the Carry On Cocktail Kit. We checked the link, read the descriptions, viewed the pictures and decided to make our own. To be fair, we haven't actually had our hands on one of these commercial kits, as they are still listed as a pre-order item on the website, but we did consider placing an order. It's basically a tin box that you toss into your carry-on baggage when traveling that enables you to construct two Old Fashioned cocktails while in-flight. For only $24 it seems like a reasonable price to pay for such a fun item. The idea alone is fantastic, but we immediately started thinking about ways we could improve upon it. We decided it would be a fun project and that we could share our results and hopefully stir up a bit of

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Ground Cherry Daiquiri

If you've never heard of them, ground cherries are odd little yellow-orange berries that look like miniature tomatillos. About the size and shape of a cranberry, they are firm and smooth, but like the tomatillo, they have a papery shroud over the fruit. The plant on which they grow apparently looks like a short tomato shrub, but here's the thing: they don't really taste like tomatoes at all. How does strawberry, pineapple, or maybe kiwi sound? We first discovered them three weeks ago at Bar Avignon in SE Portland. The ground cherries were served as part of an appetizer that we ordered and were meant to be paired with the cheese on the plate. Peeling open each light husk revealed the fruit inside, and after just one bite we knew we had to make a drink out of them. Fortunately, we found Naked

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South Side Rickey

Strictly speaking, a rickey is a highball cocktail that is not supposed to contain sugar—or at least it shouldn't if we are sticking to historical traditions. The style dates back before Prohibition when drinks were simpler and it was easier to categorize such details. When you mention the Rickey, most folks think of the Gin Rickey, a drink built in a Collins glass over ice. First, you squeeze a half ounce of fresh lime juice. Then, add two ounces of gin and top up with club soda. It's a decent drink that is both refreshing and easy to make—a nice combination for a hot summer day. It also works with other base spirits and gets renamed appropriately.

A couple months ago a batch of similar spring cocktails was published in the Oregonian. Some were more complicated, but one we recognized (in name at least). It was the South Side Rickey

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Grilled Pineapple Southside

We have long been fans of the Southside cocktail, not that we always think to make it. It's one of those great summer drinks we like to make for guests (and taste what's leftover in the shaker) to help us remember how delicious it is. So, when Kelly Sanders over at House Spirits posted a grilled pineapple version on the Aviation Gin Blog—well, what could we do but fire up the grill!

First, let us say that if you are new to the Southside, or you simply haven't had one in a while, do yourself a huge favor and follow the link above and make that drink right now. It's simple and delicious, and although it does require some mint, you'll be happy you went through the minor trouble of getting some. Actually, why aren't you growing your own mint? Did we

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Lion's Tail and Allspice Liqueur

During the cooler months of winter it seems like everyone is interested in baking spices. Cinnamon, nutmeg, clove and allspice are seasonal favorites. Micro breweries start to churn out winterfest beer selections and cocktail bars start infusing spirits. Winter drinks are great—who doesn't love a warm toddy or a Hot Buttered Rum to help block that chill in the air? It's easy to get into the spirit of such flavors by selecting certain ingredients and recipes that use them. Liqueurs like Becherovka and Drambuie are good options because they bring a spiced element to cocktails, but today, we will take a look at Pimento Dram, also known as allspice liqueur.

One of the forgotten recipes that appears in Ted Haigh's Vintage Spirits and Forgotten Cocktails is a drink called the Lion's Tail. It's a wonderful classic that features this resurrected

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Briar Patch

There are so many creative ways to sweeten a cocktail beyond using simple syrup. We have posted recipes over the years that make use of agave nectar, honey, liqueurs, and even jam. We love the idea of using fruit preserves as a way to add flavor, color and sugar. Jamie Boudreau's Breakfast Collins is a great example, and today we'd like to share another. This is called the Briar Patch cocktail and it was created by Portland's Jeffrey Morgenthaler of Clyde Common. It appears in the book, The American Cocktail which features 50 recipes from craft bartenders across the country.

The basic concept is similar to Boudreau's recipe, taking a sour formula and using jam as a sweetener. Where Jamie's Breakfast Collins subs rum for the base spirit in a classic Tom Collins, the Briar Patch sticks with

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