In cocktail passion, one new ingredient leads to another. About a year ago, my friend Michael and I swapped some spirits—he gave me akvavit, I gave him Cognac—and I found cool akvavit recipes, some of which called for coconut water. No, not coconut *milk*—coconut water. It’s turbid-looking water that tastes a lot like coconut, but … Continue reading Color Me Coo-coo for El Coco
Recipes
The Bloody Monkey Gland
Sometimes a guy just has to try a cocktail because of the, um, compelling name. I had a fresh batch of blood orange juice (yum), so went looking for interesting new recipes to use it. This cocktail isn't presented as a blood orange drink - it was simply "Monkey Gland" as I found it - … Continue reading The Bloody Monkey Gland
The “Last Wörd” – and Intro to Aquavit
Aquavit (alternative spelling: akvavit) is a Nordic spirit--a distillation of grain or potato alcohol, flavored with herbs and botanicals. The most common, dominant flavoring is from caraway, usually with a strong flavor of dill as well. Styles of aquavit vary, and it usually includes other spices as well – anise, coriander, citrus, fennel, and savory … Continue reading The “Last Wörd” – and Intro to Aquavit
The Monte Whiskey Sour – and Egg White Technique
"Sour" cocktails, among other categories and styles, frequently involve egg white in some form, so this is a good time to bring up the matter of egg-white technique. Pay close attention: Breaking the shell isn't the messiest thing you can do with an egg Why use egg white? Because egg whites lend creamy texture to … Continue reading The Monte Whiskey Sour – and Egg White Technique
Gin & It
Caught in a short break between a wine tasting and dinner, what does one do for a simple cocktail? Something like this: The "Gin & It" - "It" is short for Italian. As in vermouth. The sweet, flavorful, red kind. Equal parts gin (this time, Sipsmith VJOP - very high test at 57.7% alcohol by … Continue reading Gin & It
The Bloody Bronx
This post originally appeared on my Facebook page on February 5, 2021. (I cannot testify to whether Wegmans has blood oranges in stock on this date a year later.) Squeezed out yet another blood orange cocktail. Since they're in at Wegmans (at least for now), gotta use 'em up. I give myself a C- on the … Continue reading The Bloody Bronx
The Old Panamanian (a Cuban Ex-pat)
This is a really tasty (and easy) variation on the Daiquiri. It has the basics - rum, lime juice, and sugar (simple syrup in this case) - but it adds six fresh mint leaves in the shaker for flavor (YUM!) and a splash of Champagne to top it off in the glass. Fresh mint leaves … Continue reading The Old Panamanian (a Cuban Ex-pat)
The Alaska Cocktail (or, “The Further Adventures of Genepy”)
The Further Adventures of Genepy: Finally - a non-limey cocktail that showcases Yellow Chartreuse's or Genepy le Chamois's flavor! This is a classic cocktail based on Old Tom Gin and Yellow Chartreuse. I substituted Genepy for the Chartreuse in this, and the slightly stronger flavors of the Genepy pair beautifully with the Old Tom! Here's … Continue reading The Alaska Cocktail (or, “The Further Adventures of Genepy”)
Daisy de Santiago – Genepy Version
Continuing the exploration of Genepy le Chamois (yada yada bike shorts yada yada). This one works. The original recipe for this one calls for Yellow Chartreuse, but I replaced that with the Genepy. Very, very nice! Aiming to try a couple others that should bring the Genepy up front. DAISY DE SANTIAGO 2 oz White … Continue reading Daisy de Santiago – Genepy Version
The Dernier Mot
New spirit adventures! My latest swap with friend Michael involved me giving him some excellent aged Rhum Agricole du Martinique (and a couple of accessories), and he gave me a healthy jar of Dolin Genepy le Chamois - a product of France's eastern mountains. Genepy le Chamois. Yes, it sounds like something I'd squeeze out … Continue reading The Dernier Mot
The Libation Lounge 