It’s LGBTQ month! I really wanted to participate in @danmagro’s #pridepour campaign on instagram, celebrating the LGBTQ community and all of the very important impact that they have had on the world. I’m so proud of all of my LGBTQ friends and family, and I am with you all the way. A great way to show your support is to join me in donating to The Trevor Project and help provide crisis intervention and suicide prevention for LGBTQ youth.
This cocktail is a riff of Hugo Ensslin’s recipe for the Aviation as found in Meehan’s Bartender Manual. I traded out the Luxardo Liqueur for St~Germain Elderflower liqueur and combined with the Junipero San Francisco Strength Gin it brings out the floral notes of the Crème de Violette and helps tone down the soapy flavor. I found the addition of the simple syrup helped balance the acidity of the lemon juice and the soda water helps mellow the flavor and sharpness often found in a traditional Aviation. The egg whites create a nice creamy mouth feel and compliments the softer more floral aspects of this drink.
Flight of Fancy
2 oz. Gin (Junípero San Francisco Strength)
.5 oz. Crème de Violette (Rothman & Winter)
.5 oz. Elderflower Liqueur (St~Germain)
.5 oz. lemon juice
.5 oz. simple syrup (1:1 ratio)
1 egg white
Orange Bitters (Scrappy’s Orange Bitters)
Combine all ingredients, excluding the soda water, for cocktail in a shaker. Dry shake (without ice) for up to a minute, add ice and shake again (no longer than 30 seconds). Pour soda water into glass and strain chilled cocktail on top. To make garnish add a drop of food coloring to bitters and place drops on top of the foam.
It’s Negroni week! Ok, technically it starts on Monday, but I’m gonna make an exception. If you’ve never had a Negroni then you need to go find one, if you don't like Negroni’s then you need to go find one. I agree with the great Anthony Bourdain on all fronts about the Negroni; use equal parts, you wont like it until the third sip, and don't drink more than two if you want to keep your good judgement intact. This is an adult beverage people, its bitter and complex and high octane. To hear some of Bourdain’s other words of wisdom about the Negroni and watch how he made his go here.
This is an incredibly simple drink, so simple it almost doesn't need a recipe. I’ll give you one anyway, you’re welcome.
1 part Campari
1 part Gin (Junipero San Francisco Strength Gin)
1 part sweet vermouth (Martini & Rossi Rosso)
Fill low ball glass with ice, pour Campari, Gin, and vermouth into glass. Stir to combine. Garnish with an orange slice.
This is a slightly modified version of a cocktail that I whipped up one night for my friend Colleen while everyone else was drinking whisky or some nonsense. It’s a super easy, fruity and floral cocktail, I think it’s pretty well balanced, not too sweet and still with a hint of gin. I used up the last of my bottle of Beefeater Pink for this cocktail, and I think that's a pretty good indication of how much I liked it. I highly recommended picking some up if you like gin and are a bit lazy (like me), or really like a fruity aspect to your drinks.
The simple syrup I used in this recipe is a 1:1 ratio of rose water to sugar, and while you can use plain soda water I like to use whatever flavored water I have on hand. I garnished this with crushed freeze dried strawberries and dried rose petals, it looks pretty but I’m not sure that it adds much to the drink. I would recommend a sprinkle of the crushed strawberries if you have them on hand, and like that kind of thing, if not I wouldn't worry about it.
2 oz. Beefeater Pink
1/2 oz. fresh lemon juice
1/2 oz. rose simple syrup (1:1 ratio)
2-3 dashes of aromatic bitters
Combine the gin, lemon juice, simple syrup, and bitters in a shaker with ice. Shake until chilled (about 30 seconds to prevent too much dilution) and pour into coupe glass. Top with soda water.
Well this is super late because kids...
Normally I make, shoot, edit (while drinking said cocktail) and post on Friday’s. But this was the last week of school, and shit got crazy. Also, a pitcher of margaritas seems like a much better idea for a Saturday afternoon. This is a great idea for when you find yourself stuck with a significant amount of melon (who eats it?), and a need for a batch cocktail. This makes for a really mellow and refreshing cocktail that goes down way too easily, so don't say I didn't warn you.
Feel free to make this ahead of time, but a little tip from the pro’s (not me, actual professionals who get paid to do this) is that citrus juice oxidizes and can loose some of its brightness in flavor so leave it out until you’re ready to imbibe. The great thing about replacing the Cointreau with Midori is that it also replaces the need for any sweeteners. I really love using the Citrus Ginger Habanero Sea Salt from Farm Candy as a rimmer, it’s slightly spicy and not too salty.
Melon Margarita Pitcher
2 cups fresh Honey Dew Melon juice
1.5 cups Tequila Blanco
.5 cups fresh lime juice
.5 cups Midori Liqueur
salt for garnish
Juice the melon with a juicer and strain juice through a Chinois. Combine melon juice, tequila, and Midori in a pitcher, refrigerate until ready to serve. When ready to serve juice limes, strain and add to pitcher. Still until fully combined. Garnish glasses with salt rimmer and serve chilled on the rocks.
Happy weekend, and if anyone wants to come over I have a pitcher of margaritas I need help finishing…