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Blinker

We have been interested in making the Blinker cocktail ever since we first made our fermented raspberry syrup. It is a classic drink often associated with raspberry, but the real star here is the grapefruit.

We used grapefruit juice from a Honeygold. This seasonal variety is only available from a few locations for about three weeks. It has white flesh, a thick rind, and is known for its delicious flavor without as much tart bitterness as other white varieties. While some cocktail recipes call for Ruby which is more popular year-round, we tend to like white grapefruit better for its intense flavor. The Honeygold falls somewhere in the middle, and for a recipe that calls for the white variety, we would like to try again with a more traditional white to achieve better balance with the raspberry syrup.

Blinker 2 oz rye whiskey .5 oz white grapefruit juice 1

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Fogerty

Some time back, we had the unusual pleasure of tasting a drink that combined the flavors of chocolate with Campari. We know, it sounds really strange, but if you think about it, people who love chocolate often reach for dark, bittersweet varieties. If you look at it that way, maybe it isn't so strange after all. Besides, it would not be the first time the flavor of an Italian Amaro was reminiscent of cacao's complexity, only here, we actually have cacao to thank for it. A few years ago, Imbibe Magazine published a cocktail called the Fogerty by Ryan Fitzgerald of ABV in San Francisco. We think it is a great drink for winter.

It is sometimes helpful to understand the backdrop of historical recipes that might have guided the creator of a cocktail toward a wining combination. Whether intentional or not, it is hard not to draw comparisons

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Otoño Cocktail

Some years ago, we received a gift from a family member living in Spain. Pacharán (or Patxaran) is a sloe berry and anise flavored liqueur from the Navarre community of northern Spain. Dating back to the middle ages, homemade pacharán recipes are still followed today similar to several Italian traditions (like nocino and limoncello). To make pacharán, sloe berries from the blackthorn tree are soaked in anisette along with a few coffee beans and cinnamon. After a time, the solids are strained and the resulting liquid is bottled. Eventually, commercial brands became available. The oldest is Zoco, dating back to the 1950s using a family recipe from the early 1800s.

Similar to Sloe Gin, Pacharán Navarro production is regulated to contain no color or flavor additives, yet it boasts a deep reddish hue and an intense berry flavor alongside the expected hint of anise. While it is

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Coffee Cocktails

Coffee flavor in cocktails is nothing new. Classic recipes like Mexican and Irish Coffee are legendary. You also have coffee liqueur which shows up occasionally in recipes (one of our favorites is the Curfew cocktail), not to mention how easy it is to make an infusion. Drop a dozen beans into a bottle of vodka and in just a few days you have coffee vodka for a very interesting "martini". We happily admit to hosting more than one party with a creamy and sweet espresso cocktail on the menu! All playfulness aside, some readers know that we are actually pretty serious about coffee. We roast our own beans, pull shots of espresso at home, and we don't mind sharing our experience and knowledge with others. Ok, we are coffee snobs (this is the Pacific Northwest, after all) but we still get excited when new products come around that

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Gangs Of New York

It's hard not to love the Whiskey Sour with all of its many variations. Even if you don't think of yourself as a whiskey drinker you can usually find something you like in this category. You can go for the classic preparation with egg white, something a bit more modern like a Rattlesnake variant, a wonderful Whiskey Smash, or even the best Amaretto Sour in the world! But with everyone's favorite Irish holiday just around the corner, we decided to explore a little history and see if we could find a version that would be appropriate for March. The Gangs of New York cocktail by Sandy Levine of The Oakland Art Novelty Company in Ferndale, Michigan is the perfect solution.

The Oakland is an elegant speakeasy in the Detroit area often considered the best cocktail spot in the city. So, why then, is this whiskey

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Beretta's Rattlesnake

A sour cocktail is perhaps the most versatile framework when it comes to mixed drinks. It is both accessible and interesting, combining the flavors of any spirit with acid from fresh citrus while balancing that with some form of sugar. The sour formula is also flexible and forgiving, allowing different ingredients to successfully change the cocktail—sometimes subtly, but often with dramatic effect. For example, the Bee's Knees cocktail would be a plain gin sour (not really a popular choice) if not for the honey syrup. By just using honey instead of simple sugar syrup, it achieves an unexpected depth of character that mingles in unpredictable ways with the gin making it a memorable favorite.

Any base spirit works as a sour. Exploring the possibilities will lead you into categories like the Daiquiri, Sidecar, Margarita and the list goes on and on as you swap sweeteners or

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Pama Frost

Happy New Year!

Over the years we have done plenty of experiments with ingredients, often recommending to our readers that it's okay to adopt a playful attitude of trial and error when it comes to recipes. Sometimes it's a result of substitutions for not having the right ingredients, but more often it comes down to personal taste. There are recipes that call for very specific proportions, but most of the time it makes more sense to taste the result and adjust as necessary. For instance, adjustments are almost always expected when balancing sweet and sour. One never knows how much acid is present in a volume of citrus juice, and personal taste can affect what you consider "balanced". We tend to lean toward the sour side, but we understand that some recipes are meant to be sweet. Time and experience can transform your idea of a good cocktail.

Today, we

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