June is Pride month, and I couldn’t let it pass with out celebrating with a pride pour. I always give a donation to the Trevor Project, but this year I will also be donating to the Masha P. Johnston Institute in recognition of the Black Trans community.
This cocktail is a spicy raspberry fizz, inspired by the Gustav Vitae Raspberry Cane Sugar I used as garnish. The spiciness comes from the Bee’s Knee’s spicy honey, you could easily make a spicy simple syrup instead, but this is so easy if it’s already sitting in your panty. The four different flavors of garnish used are surprisingly delicious together, and even better with the drink.
2 oz. Fords gin
1 oz. lemon juice
0.5 oz. Chambord
0.25 oz. Etter Framboise Eau de vie
0.25 oz. Bees Knees spicy honey
Top with soda water
Garnish with Gustav Vitae Lemon Rosemary Sea Salt, Pink Lemonade Cane Sugar, Spicy Raspberry cane sugar, Spicy Smoked Sea Salt.
Combine all ingredients, except the soda water, in a cocktail shaker with ice and shake till chilled and diluted. Strain into a high ball glass over fresh ice, top with soda water. Using agave syrup paint stripes onto the glass and then sprinkle with the seasoning salts and cane sugars.
New series! I needed something to replace my books and booze series, and problem solved!Pairing classic cocktails with outfits, Cocktails & Clothes just seemed like the obvious answer. Since I haven’t left my house in what feels like 45 years, pouring a classic cocktail and playing dress up once a week sounds like fun. And what better to pair with the cutest yellow striped bikini from Solid & Stripe and some cat-eye shades from TOMS, but a Mai Tai?
The Mai Tai was originally created by Victor Bergeron at Trader Vic’s in Oakland, CA. Like a lot of Tiki drinks the original specs for the Mai Tai is a bit of a mystery and has subsequently been recreated and modified many times over the years. While some versions of the Mai Tai involve adding fruit juices, but I prefer the paired down version that is rumored to be closest to the original.
Mai Tai (modified from thespruceeats.com)
1 oz. Koloa Kauai White Hawaiian Rum
1 oz. Myer’s Rum Original Dark
1 oz. Fresh lime juice
0.5 oz. Taylor’s Velvet Falernum
0.5 oz. Pierre Ferrand Dry Curaçao
.25 oz. (scant) Agave nectar
Combine all ingredients in a shaker with ice, shake until chilled. Pour, including ice, into a low ball glass. Garnish with a halved lime shell.
Is this a Martini? I’m not really sure, maybe more of a cocktail served in a Martini-like style? Maybe I’m reaching. I guess it’s national Martini day so let’s just say that it is…
There is something about citrus with a hint of absinthe that I love, and that was definitely the inspiration for this cocktail. I also really needed to use up the Meyer Lemon oleo saccharum that I made a while ago. I guess you could make this with three ounces of Gin, and have a proper Martini. I feel like halving the gin and adding the lillet makes for a more balanced cocktail, smoothing out the spirit-forward gin and absinthe combo. And I’m always for a cocktail that’s a little lighter on the ABV, after all this is meant to be consumed on a Thursday Afternoon.
1 1/2 oz. Citadelle Gin
1 1/2 oz. Lillet Blanc
1/4 oz. Meyer lemon olea saccharum
1/4 oz. lemon juice
.1/8 oz. absinthe
3-5 dashes Peychaud’s bitters
Combine all ingredients in a shaker with ice shake until chilled and slightly diluted. Pour into a chilled martini glass of your choice.
I think this is the end of the books and booze series. To be honest its been a struggle both time and creativity wise, and it was never meant to go on forever. Now, as things are starting to open back up and our lives are finding a new normal I’m having a hard time finding the time. I have really enjoyed making and photographing the classic cocktails though, and plan on continuing that.
Between The Sheets is based off the Sidecar and rumored to have been created at Harry’s New York Bar in Paris. I used the original ratios for this cocktail, even though a popular opinion seems to be that this makes for a very sour and spirit forward drink. I also substituted Triple Sec for Cointreau, which I prefer. I found this cocktail to be very smooth, well balanced and very enjoyable.
Between The Sheets
1 oz. Remy Martin Cognac
1 oz. Kōloa Kauai White Rum
1 oz. Cointreau
1/4 oz. lemon juice
Garnish with flaming orange rind
Combine all of the ingredients in a shaker with ice and shake until chilled. Pour into a chilled coupe glass. Flame an orange peel over the glass before serving.
So, tiny pancake cereal is trending…? To each their own I guess, but if I’m going to make a lot of tiny pancakes I’m going to need a drink. Actually, I think I’ll just forego the tiny pancake cereal all together and stick with this Pancake inspired Old Fashioned. This would be the perfect brunch cocktail, to accompany your full-sized pancakes.
Brown liquors always hit me like a tonne of bricks. So, if I’m going to drink something like an Old Fashioned before noon its going to have to be incredibly mellow. Thanks to the butter washing the bourbon is super smooth, and the maple syrup makes the drink a little bit on the sweeter side. You could definitely make this drink with your favorite bitters but I cobbled together a strawberry bitter to stay on theme.
Pancake Old Fashioned
2 oz. butter washed Elijah Craig Bourbon
.5 oz. Runamok Bourbon-barrel aged maple syrup
.25 oz. Strawberry bitters (see recipe below)
Combine all ingredients in a mixing glass with ice, stir until chilled. Pour into a low ball glass with ice and garnish with tiny pancake and a strawberry.
Fee Brothers Indian Orange Bitters
Infuse the chopped up strawberries in the vodka, a couple of hours will be more than enough. Make sure to monitor the infusion, so that you don’t loose the brightness of the fruit. Strain the infusion through a coffee filter. Once strained add some pre-made bitters, I liked the Fee Brother’s Indian Orange Bitters, to taste.
If you’re looking for validation for disappointing your parents by not going to medical school this is the perfect book. This Is Going to Hurt: Secret Diaries of a Junior Doctor by Adam Kay is a recounting of his years spent as a medical doctor in the UK. His stories of patient care and life as a medical professional in the National Health Service are both hilarious and harrowing. If you’re into this kind of thing I highly recommend reading this book.
The Penicillin has been on my list of classic cocktails for a while, how could I resist pairing it with this read. Originally created by New York bartender Sam Ross, this cocktail hasn’t been around for as long as some classics, but due to its popularity I’m counting it. This whiskey based cocktail earns its name by combining the medicinal flavors of honey, lemon and ginger. There are a tonne of variations on this drink, but I used the specs from liquor.com
Next weeks books is My Sister, the Serial Killer by Oyinkan Braithwaite.
2 oz. blended scotch (lots of people suggest Famous Grouse, I used Low Gap)
3/4 oz. lemon juice
3/4 oz. honey ginger syrup
1/4 oz. Isley scotch (Laphroaig or Lagavulan)
Combine the blended scotch, lemon juice and honey-ginger syrup in a shaker with ice. Shake until chilled and pour into a rocks glass over fresh ice. Top with the Isley scotch and garnish with candied ginger.