That's the name of the drink: Paradise. Tip of the hat to the late Eddie Money for the ticket reference. This is one of a few recipes I have that call for “apricot brandy liqueur,” and the most common brand of that spirit you’re likely to find around my region is Hiram Walker—which is fine, … Continue reading Paradise—two tickets optional
Author: Marty Nott
José’s gin and tonic
As previously noted, it’s officially G&T season, and there’s so much more to gin and tonic than lime wedges! This G&T is credited to none other than master chef, restaurateur, and amazing humanitarian José Andres. The fruits and herbs should be readily available in most locales. Here in Rochester, I’ve gotten lemon verbena plants at … Continue reading José’s gin and tonic
Egg me with some rum: Casablanca No. 1
Casablanca … Recite with me: “Of all the gin joints in all the towns in all the world, she walks into mine ... and orders a rum drink.” Eggs and rum have an interesting relationship, rather like Rick and Ilsa in the classic film. During the winter holiday season, eggs take the lead in their … Continue reading Egg me with some rum: Casablanca No. 1
Dead Parrot Colada
With summer almost upon us (a boy can dream can’t he?), it's time for frozen tropical drinks. DEAD PARROT COLADA1½ oz Gin1½ oz Coconut water½ oz Akvavit½ oz Blue Curaçao Liqueur¼ oz Luxardo Maraschino Liqueur½ oz Fresh lemon juice½ oz Simple syrup Blend all ingredients with crushed ice and serve in a Collins glass with … Continue reading Dead Parrot Colada
Kumquat & clove gin and tonic
As promised in “Think beyond the lime,” here’s another easy and delicious gin and tonic idea. At our local Wegmans, when they’re in season, you’ll find kumquats on the exotic fruit table in the produce department. KUMQUAT & CLOVE GIN AND TONIC3 Kumquats, cut in half3 to 5 Cloves3 oz High-proof gin—I prefer Sipsmith VJOP … Continue reading Kumquat & clove gin and tonic
St. Croix Sunset
We're a long way from the Caribbean, but there's steel drum music on the Bose and strong rum in the cupboard just aching for some sunshine and warm weather (as we all are). This cocktail is refreshingly acidic and citrusy, with layered flavors and the rich color that gives it its name. ST CROIX SUNSET … Continue reading St. Croix Sunset
As seen on the internet …
Yes, this is one of my superpowers.
The Lucien Gaudin
When I made this recipe the first time, I kiddingly described it as a “warm-up” cocktail—the one you have while you mix your “real” one—due to its diminutive size. It tops out at 3 ounces, including ice melt. But it’s a cocktail with history, created in Paris almost a century ago (when 3 ounces was … Continue reading The Lucien Gaudin
I don’t name them, I only mix them: “Adios Motherfucker”
I assume everyone reading this is over 21, yes? Apologies if the name furrows anyone’s brows. My beloved, 90 percent proper First Niece tells me that back in nursing school they referred to this more simply as the "AMF." That works, too, although for me that conjures memories of stinky bowling alleys. Also, apologies if … Continue reading I don’t name them, I only mix them: “Adios Motherfucker”
Think beyond the lime for your tonic drinks
As we get into warmer weather, I’ll be featuring more and more seasonally appropriate cocktails, including all manner of tall, icy tonic drinks. Let’s do a level-set on this category, shall we? No doubt, everyone who loves cocktails of any type knows the classic recipe for a gin and tonic: A couple ounces of your … Continue reading Think beyond the lime for your tonic drinks
The Libation Lounge 