This is just one example of how my life is benefited and enriched daily by the AAPI community and Asian culture, and so I would like to share some appreciation, love, acceptance and recognition here.
The Singapore Sling is credited to a Hainanese man named Ngiam Tong Boon, who was the bar captain of the Long Bar at the Raffles hotel in Singapore in the early 20th century. Like many cocktail creators he was secretive of his recipe, allegedly keeping it in a safe until his death in 1915. He led an amazing life, and is survived by many Ngiam descendants. Please follow the link and read the article about him on diffordguide.com which is based off of his various relatives recollections.
Like many older classic cocktail recipes, especially when the recipe was a secret closely guarded, this one has changed over time. It was probably based off of a gin sling, and it seems likely that it was pink in the beginning. According to family lore Ngiam’s original recipe was more a citrusy, herbal cocktail with a cherry brandy much like the recipe below, but after his death the pineapple became more prominent as a cost saving measure, these things happen.
Singapore Sling (adapted from thespruceats.com)
1 1/2 oz. gin
1 oz. Bénédictine
1 oz. lime juice
1/2 oz. cheery heering
1/4 oz. simple syrup
2 oz. club soda
Garnish maraschino cherry
Combine all ingredients except the club soda in a shaker and shake until chilled and diluted. Strain into a highball glass filled with ice and top with soda. Garnish with a maraschino cherry.
I’m starting a new series, Spring Cleaning, where I’m trying to use all of my lost, forgotten or unwanted bottles to make tasty new cocktails. Most bottles are not meant to be open for longer than 6-8 months for peak flavor, if something has been sitting open on your bar for over a year its time to use it or lose it.This one was a twofer! Some how I managed to end up with not one but two bottles of Midori, which is maybe two too many in my opinion. Forgive me if you love Midori, but its not my cup of tea, or melon liquor… whatever. The green Chile vodka on the other hand is very tasty but I find it hard to use, and I’ve had a bottle lingering in the back of my cabinet for way too long. These two together is pure gold, or green… you get it.
I was determined to not like this, I have preconceived notions about sweet, creamy cocktails. A flip is a great example of this, it should be rich, but balanced and not overly sweet, they are entirely enjoyable and I am surprised every time. In this version of a flip the Midori takes the place of the sherry, because they have a similar viscosity. I then paired it with the slightly spicy, very vegetal Green Chile vodka to help mellow the sweetness of the Melon. A whole egg gives this cocktail a richness and froth that will stand up for a long time. And, finally a few drops of fire water, watch out this stuff is no joke, to help up that kick and take the place of the spice garnish that would traditionally go on top.
Midori Makes Me Flip
1 1/2 oz. Midori Melon Liquor
1 1/2 oz. St. George Green Chile Vodka
1/4 oz. simple syrup
1 whole egg
2-3 drops of Scrappy Bitters Fire water
Place all ingredients in a shaker and dry shake until frothy, add ice and wet shake until very cold and very frothy. Strain into a cocktail glass and garnish with a shamrock.
It’s been pretty dark and stormy here for the last couple of days, I guess that’s what you get when you live next to the Ocean. Honestly, I love a good storm, and after living in the monotony of perfect blue skies every day for years, I was desperate for a bit of weather. I always appreciate the sunset after the skies have cleared, and being able to throw on this light wool dress from Polo Ralph Lauren and ramble around in nature felt great after a few days of rain and wind. You know what they say; Feet in sand, hats on heads, drinks in hand, can’t loose.
Technically, a Dark ’N’ Stormy is proprietary to Gosling’s Rum, they managed to have it trade marked in the early 1990’s, so just to clarify this is not that cocktail. I think it's safe to say that sailors have been drinking combinations of rum, lime and ginger beer for as long as those three ingredients have existed to be put together. This is similar to a Moscow Mule, but better because it has rum in it. I like a spiced rum, and if you can’t put it in a drink like this, then when can you use it? Don't say never, that’s mean.
Dark and Stormy
2 oz. Kraken black spiced rum
1/2 oz. lime juice
Top with Bundaberg Ginger beer
Garnish with lime wedge
Fill a glass with ice, add rum and lime juice and top with ginger beer. Garnish with a lime wedge.
Good news! Our school district has announced that they will be sending the kids back to school in April. Of course, they will only have spots for the children who said they wanted in-person learning in a random survey sent out before we switched schools. So, I have spent all of yesterday searching through emails trying to find a link to this survey, no luck, and most of this morning emailing various school officials trying to get a new link. Some times you just feel like you need a big old glass of Gin, or maybe that’s just me. Luckily for us all, with the addition of just one or two ingredients you can make that glass of gin into a socially acceptable, and stylish martini! While drinking a martini before ten in the morning might still get some looks, I propose that they’re just jealous.
My Nana taught me how to make a Gin martini, and it really was just a room temperature glass of Beefeater with a drop of dry vermouth (that they did not refrigerate and was probably older than me) some ice, and a lemon twist, maybe. So when I found out that you could season a martini with vermouth (not just an unwanted necessity for social acceptance) and bitters, it was pretty world changing. The other day I felt like a wanted a martini, but make it feel like spring, so I added some lavender bitters to one of my favorite gins, and instead of dry vermouth, I added Lillet for just a hint of sweetness and a sublet fruit aspect. I’m not positive, but I think Nana would approve.
2 1/2 oz. Highclere Castle gin *gifted
1/2 oz. Lillet blanc
2-3 dashes Scrappy Bitters lavender bitters *gifted
Combine everything in a shaker with ice and shake until very chilled. Strain into a coupe.
I did it. I binge-watched Bridgerton, and it was good. I was a bit confused about how scandalous (Shonda!) people were saying it was, but the last period piece I watched was Harlots so... Anyway, I regret nothing, and it inspire this fancy edition of Cocktails and Clothes. The dress is from Sachin & Babi, and while its not exactly in the style of Bridgerton, I loved the high-low hem, pockets and pink and green floral pattern. Who says you can’t wear the dress even though you have absolutely nowhere to go?
The French 75 is named after a gun, and I’m guessing it has something to do with how it hits you like heavy artillery. This classic champagne cocktail is bubbly and tart with just a hint of sweetness. It definitely goes down way too easyily, but don’t forget about that sneaky shot of gin in there. To that point, I actually don’t mind a little extra gin, just to remind me…
1 oz. St. George Botanivore gin
1/2 oz. lemon juice
1/2 oz. simple syrup
Top with Schramsberg Blanc de Blancs
Combine gin, lemon juice and simple syrup in a champagne flute, top with champagne. Garnish with a lemon twist.
This daiquiri is based off of one of my favorite morning smoothie flavors, pineapple and matcha. If it tastes great without rum, it's definitely going to taste even better with it. This is a random flavor combo for me as I don’t particularly like pineapple or matcha by themselves, but together its amazing.
You could make this with pineapple juice or canned pieces, but I used chunks of fresh pineapple and muddled them in the shaker. I combined the matcha with the simple syrup, but if you really like matcha and want a stronger flavor you could just toss some straight powder in. I used a funky white rum, but I’m tempted by the idea of a coconut rum in this cocktail, maybe next time…
Pineapple Matcha Daiquiri
1 handful of pineapple pieces
1 oz. matcha syrup
1 oz. lime juice
2 oz. ten to one white rum
Add pineapple pieces to a shaker and muddle. Add matcha syrup, white rum and ice to the shaker and shake until chilled and diluted. Strain into a cocktail glass over ice. Garnish with lime and pineapple.
1 part matcha tea
1 part sugar
Combine sugar and hot tea and stir until dissolved.
It's starting to feel like spring here, so I guess the rain was fitting. I loved this outfit, the paper bag waist jeans from Mara Hoffman paired with this white ALC cropped blouse was shockingly comfortable. I love that this is essentially a white tee and jeans, familiar and casual while also feeling pulled together and special. But my favorite part of this outfit is the silk bandana from Ozma of California.
I have to admit that the only Lemon Drop I’d had previously to making this one was from dive bars during university, and they were awful. I don’t know what I was expecting when I made this, but it couldn’t have been more different from the ones I’d had before. There really isn’t any reason why this cocktail shouldn’t be delicious, sour mix is the enemy of a well made cocktail. Every time I run into a classic cocktail that I had written off because it was made so badly made I really feel like this is a worth while endeavor. I'd love to hear from you about any classic cocktails, either because you love them or because you think they're awful.
Lemon Drop ( adapted from liquor.com)
2 oz. vodka
1/2 oz. cointreau
1 oz. lemon juice
1 oz. rich simple syrup
Garnish sugar rim
Rub a lemon wedge around the rim of a martini glass and dip in sugar to coat. Combine all of the ingredients in a shaker with ice and shake until very cold and diluted. Strain into the prepared glass.
I came up with this cocktail while I was on vacation in Joshua tree late last year. Three whole days with out my children or husband, it was a dream, but I digress. For some reason this felt like the perfect pool-side beverage, and besides I had all of the ingredients.
This is a pretty basic riff on a classic Paloma, I think I quite literally wanted to spice it up, and black pepper seemed the perfect accompaniment for the peppery tequila. One of my favorite parts of this drink is the low-key burn from the black pepper simple syrup. My other fave part is the Rimmer, so easy to make and incredibly tasty, just mix together the four ingredients until you like the ratios and you set!
Black Pepper Paloma
2 oz. tequila blanco
2 oz. fresh grapefruit juice
1/2 oz. lime juice
1/2 oz. black pepper simple syrup
Pink Himalayan salt
Fresh cracked black pepper
Combine all ingredients, except the soda, in a shaker with ice and shake until chilled and diluted. Rim a highball glass with the rimmer. Strain into glass and top with soda, give it a gentle stir and garnish with a slice of grapefruit.
Black pepper simple syrup
2 tbsp. Sugar
2 tbsp. Water
1/2 tsp. Cracked black pepper
This dress! The color was so good that I had to give it a try even though it’s not something that I would have normally gone for. There’s no way I was going to be able to pull off a fully buttoned collar (I realize this sounds crazy and I should probably talk to someone about it), and I hate handkerchief hems lines. The fact is this Dress, from Solace London, is so beautiful in all of its asymmetrical and buttoned up glory, and no one was more surprised than me by how much I loved it. I guess what I’m trying to say is…people change, man.
On to the cocktail, the Elder Fashioned from Difford’s Guide, is a twist on the perennial classic. Much like this beautiful dress, buttoned up on top, free flowing on bottom, it's the epitome of class and style. This riff on an Old Fashioned reminds me of spring with its floral notes, and is the perfect way to ease into warmer weather, or for the uninitiated, drinking bourbon based cocktails.
Elder Fashioned (slightly modified from Difford’s Guide)
2 oz. bourbon whiskey
1/2 oz. St. Germain Elderflower liqueur
1/4 oz. rich simple syrup
2-3 dashes Angostura bitters
** glassware gifted by JoyJolt
Add all ingredients to a mixing glass with ice and stir until chilled. Strain into an Old Fashioned glass and garnish with a twist of lemon.
Yay! It’s the first Home Bar Awards challenge of 2021, the perfect thing to take my mind off of when they are going to announce the 2020 finalist winner. February’s challenge is stirred Tiki drinks, and who doesn’t love a Tiki drink? Luckily, I just happened to have a Cherimoya going bad on my counter, and no idea what to do with it. If you don’t know what a Cherimoya is, also known as a custard apple, join the club. Turns out, it’s a South American fruit with soft pulpy flesh, and I think it tastes a bit like a pear/ kiwi mash up. Obviously, it would make a perfect syrup, and jumping off point for my Tiki drink.
Once I had decided on using the Cherimoya syrup I decided that I needed a fun garnish and picked up some edible flowers. This was my inspiration to use floral liqueurs, in addition to the citrus juices and some funky rum. I’m not sure if its a requirement, but I also threw in some falernum and bitters just to circle back to the Tiki theme. I shelled half a lime and filled it with the edible flowers as the perfect garnish for my new beautiful hand sculpted copper Tiki mug.
Be-stir My Heart
1 oz. Smith and Cross Jamaica Rum
1 oz. Kuleana Huihui white rum
1 oz. lime juice
1 oz. Cherimoya syrup
1 oz. blood orange juice
3/4 oz. St. Germain
1/4 oz. Creme de Violete
1/4 oz. Falernum
2-3 dashes Angostura Bitters
Garnish with lime shell filled with edible flowers and lime leaves.
1 part Cherimoya puree
1 part water
2 parts sugar
Make simple syrup with the sugar and water and combine with the Cherimoya puree.