Cocktailing
61 episodes - English - Latest episode: almost 5 years ago - ★★★★★ - 3 ratingsTroy makes a cocktail and talks about it.
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Martini
August 07, 2019 00:01 - 2 minutes - 2.95 MBThe martini — so simple, right? Remember, the possibilities are nearly endless with this classic. Tweak it and adjust it. You'll find a combination that suits you. 1 ½ ounce (45 ml) Plymouth gin 1 ½ ounce (45 ml) Dolin blanc vermouth Combine the gin and vermouth in a mixing glass with ice. Stir briskly until well chilled. Serve in a chilled coupe or cocktail glass. Garnish with a lemon twist. Cocktail Photo by Lisa Denkinger (https://www.instagram.com/p/B012LxVHmGo/) Dorothy Parker Society (h...
Shrub!
July 08, 2019 02:09 - 2 minutes - 2.77 MBA "superior efficacy against putrefaction" as well as a delicious byproduct of my pickled strawberries, shrub is a mix of fruit and vinegar along with sugar. Add it to your favorite spirit (or seltzer) for a zippy, tart, and refreshing drink. 1 ½ ounces blanco tequila ¾ ounce strawberry shrub ¾ ounce fresh lime juice Combine all ingredients in a shaker with ice and shake vigorously. Pour into glass, with or without ice, garnish with a lime wheel. Rim the glass with salt, if you like. Strawber...
Eeyore's Requiem
June 16, 2019 14:36 - 2 minutes - 2.95 MBDeliciously bitter and orangey with a hint of mint. This sipper originated at The Violet Hour in Chicago at the hands of Toby Maloney, owner of that bar and many others. 1 ½ ounce Campari ½ ounce London dry gin (Tanqueray) ¼ ounce Cynar ¼ ounce Fernet Branca 1 ounce Dolin Blanc Vermouth 15 drops orange bitters 3 strips orange peel In a mixing glass with ice, add all ingredients except the orange peels. Stir until chilled and strain into a coupe. Twist all the orange peels over the drink to ex...
Clover Club
May 16, 2019 14:58 - 2 minutes - 2.96 MBCreated at Philadelphia's Clover Club, that society's eponymous cocktail is a refreshing, silky classic. Please check out the links to the various documents about the Clover Club itself — at least for the awe inspiring display of facial hair. 1 ½ ounces gin ½ ounce dry vermouth ½ ounce fresh lemon juice ½ ounce raspberry syrup ¼ ounce egg white Do not put ice in the shaker yet. Pour all the ingredients into the shaker. Dry shake for 10 seconds. Add ice to the shaker and shake for at least ano...
Seelbach
May 08, 2019 16:06 - 2 minutes - 2.95 MBThe Seelbach cocktail has an interesting and checkered history. While it may not be exactly what it claims, it's a delicious addition to our cocktail 1 oz. Bourbon whiskey 1/2 oz. Cointreau or other triple sec 7 dashes Angostura bitters 7 dashes Peychaud's bitters 5 oz. Brut Champagne or dry sparkling wine Combine Bourbon, triple sec, and bitters in a mixing glass, add ice, and stir. Pour into a champagne flute or large cocktail glass. Top with the sparkling wine and give a light stir. Garnis...
Ramos Gin Fizz
April 30, 2017 23:01 - 2 minutes - 2.95 MBIn 1888, Henry Ramos invented a New Orleans classic cocktail that was so labor intensive he employed a relay of bartenders to shake it. What a sight that must have been. The subtle citrus flavors and the creamy texture make this one a really treat. Note that this is served up in a Collins glass, so don't add ice to the serving glass. 2 ounces London dry gin 1/2 ounce fresh lemon juice* 1/2 ounce fresh lime juice* 1/2 ounce simple syrup 1 ounce heavy cream 1 egg white** 3 drops of orange flowe...
Old Fashioned Redux
April 22, 2017 18:19 - 3 minutes - 2.95 MBMy first old fashioned whiskey cocktail was "Midwest style" — being mostly 7-Up and muddled fruit with Canadian Club. It seemed pretty good to me at the time. But my taste in cocktails has changed, and I'm always looking for the best old fashioned I can find. This episode is just me making an old fashioned cocktail with Rittenhouse rye in a way I've come to really enjoy. It's probably not classic in that I'm recommending brown sugar, but the payoff is so good. I've also made this with a golde...
Queen's Park Hotel Super Cocktail
February 26, 2017 17:38 - 2 minutes - 2.95 MBI highly recommend Beachbum Berry's book on Carribean drinks. It's not just a recipe book, it's a narrative of the history of tropical drinks in the region. His writeup on the Queen's Park Hotel will definitely not convince you spend a night there, but this cocktail would be one good reason to do so. Try it with both gold and white rums. 1 1/2 ounce rum, gold or white 1/2 ounce Italian vermouth 1/2 ounce fresh lime juice 1/2 ounce grenadine 4 dashes Angostura bitters Place all the components ...
Bobby Burns
February 06, 2017 02:00 - 2 minutes - 2.95 MBNamed in honor of the national poet of Scotland, the Bobby Burns packs a delicious smokiness you don't often find in a classic cocktail. Try to use a good single malt Scotch whisky in this one. And don't forget to share a cup o' kindness yet for Auld Lang Syne. 2 ounces single malt Scotch whisky 3/4 ounce sweet vermouth 1 barspoon Benedictine Place all of the ingredients in a mixing glass with ice and stir until well-chilled. Strain into a cocktail glass and garnish with a lemon twist. Robert...
Bronx
January 29, 2017 14:10 - 2 minutes - 2.91 MBThe third borough cocktail made on Cocktailing, this one is kind of tame. Unlike so many cocktails, the origin of the Bronx is known, and you can read about it in the stories linked below. Most of the recipes I found for this one use London dry gin. I tried it, but I really found Old Tom to be a better fit for my taste buds. So, try it both ways. 2 ounces gin 1 ounce orange juice 1/2 ounce dry vermouth 1/2 ounce sweet vermouth Place all of the ingredients in a shaker with ice. Shake vigorousl...
Brandy Alexander and Mary Tyler Moore
January 28, 2017 00:19 - 2 minutes - 2.93 MBIn memory of the great Mary Tyler Moore, I'm reposting on the Brandy Alexander. In the pilot of "The Mary Tyler Moore" show, Mary asks for a Brandy Alexander. Not exactly what Mr. Grant had in mind. "Love Is All Around" (https://www.youtube.com/watch?v=30d8FbgnDC8) The Alexander was invented in the early 20th century by Troy Alexander at Rector's in New York City. The original gin gave way to brandy, resulting in the Alexander #2, aka the Brandy Alexander. The recipe I'm using calls for a 1:1...
Stinger
January 10, 2017 23:45 - 2 minutes - 2.93 MBThe stinger cocktail was popular among the upper classes after the turn of the 20th Century. Reginald Vanderbilt appears to have been a notorious lover of the stinger. You don't see this one on cocktail menus, and initially the brandy/mint combination seems off-putting. But then think about the mint julep. The recipes call for white creme de menthe, but you can use green in its place. 2 1/4 ounces brandy 3/4 ounce white creme de menthe Place the brandy and creme de menthe in a mixing glass wi...
Brooklyn
January 02, 2017 20:16 - 3 minutes - 2.96 MBThe Brooklyn is a delicious cousin of the Manhattan cocktail that uses a truly unusual ingredient that is, alas, hard to find. The key ingredient, Amer Picon, is not available in the United States and doesn't exist in it's original strenght and formulation even if you find it in France. However, there are efforts to recreate the original Picon, and the Golden Moon version I found seems to do an admirable job. I'm also providing a link to a recipe, if you want to try making own. The recipe I'm...
Champs-Élysées
December 18, 2016 19:00 - 2 minutes - 2.95 MBA classic from 1930's "The Savoy Cocktail Book." Superficially similar to a sidecar, this one kicks up the exotic flavors by using Chartreuse. See the note on using green versus yellow varieties of this French liqueur below. I stumbled across this one while browsing the PDT app on my iPhone, and I find that the recipes out there mostly follow the same ratios with some variations for sweetness. The recipe below seems to turn out a cocktail that is just right for my palette. 2 ounces Cognac 3/4...
Aged Eggnog
December 12, 2016 00:11 - 2 minutes - 2.94 MBI am not a person who finds the words "egg" and "nog" together to be particularly appetizing. And growing up, eggnog came from a carton purchased at the grocery store. Honestly, I had no time for the stuff. But this version, aged, and full of good spirits is making me change my mind. It's very alcohol-forward, so you may want to cut it with some fresh dairy when you serve it. Lisa joins me on this episode of Cocktailing as she made this eggnog, and we give it a taste two weeks into the aging ...
Federation
December 04, 2016 18:54 - 3 minutes - 2.96 MBThis is a new classic from Nick Cuarana that I found on the Serious Eats website. I wanted to find a deeply flavored tequila cocktail, and this one fits the bill. Ostensibly it appears to be related to a Sazerac, and there is an absinthe component, but this one stands just fine on its own. You can try any kind of tequila in this — a mezcal may even be tasty. The añejo imparts a lovely color and depths, I think. I've been drinking the Tempus Fugit creme de cacao lately, and it's terrific stuff...
Milk Punch
November 27, 2016 20:15 - 3 minutes - 2.95 MBLike it or not, the holidays are upon us. It's a time when our drinks become browner and richer. This milk punch is a nice compromise if you're not an egg nog fan. The milk brings a richness to the warmth of the spirits, and the nutmeg adds the aroma that always puts me in a good mood. As a big fan of Charles Dickens, Punches intrigue me. So reading through the Punch iOS app and samplng Dave Wondrich's book has put me in a mind to do a future series on punches. Perhaps as a spirit-raiser in t...
Airmail
November 19, 2016 17:07 - 2 minutes - 2.64 MBThe Airmail originally showed up in a 1930s Bacardi recipe pamphlet, and it shows some resemblance to a daiquiri. However, the inclusion of honey as the sweetener give this cocktail a flavor all its own. We're serving this in a coupe, but it's also good served in a tall collins glass over ice. If you use the tall glass, double the ingredients. You can use prosecco or other sparkling wine in place of the Champagne, if you prefer. The recipe below is from the PDT cocktail book. 1 ounce rum 1/2 ...
Daisy de Martinique
November 07, 2016 01:32 - 3 minutes - 2.96 MBThe daisy is a class of cocktails related to fizzes and sours that supports many different base spirits. In this version, we're using rhum agricole, which is made from sugar cane juice rather than from molasses as is the case for a common rum. Since rhum agricole comes from Martinique and other former French colonies, we're calling this cocktail the Daisy de Martinique. You should be able to find rhum agricole in most well-appointed liquor stores. If you can't find it, you can really use any ...
Whisky Smash
October 30, 2016 16:50 - 2 minutes - 2.73 MBThe smash is a category of cocktail that refers to a drink with a spirit, an herb, sugar, and a fruit. Today we're making a classic whisky smash with lemon and mint. But there's no reason not to try other combinations that strike your fancy: gin, basil & blackberry anyone? The mint julep is a specific type of smash. It's a good idea to use whatever fruit is in-season and build the drink around that. Mint leaves, about 8 Half a lemon, quartered 1 1/2 Tablespoons simple syrup or granulated sug...
The Last Word
October 23, 2016 18:25 - 2 minutes - 2.77 MBThe Last Word is a pre-Prohibition cocktail first served at the Detroit Athletic Club in the early 1900s. Check out the history of this classic linked below. The recipes I found seem to call for London dry gin, but I tried it with Hayman's Old Tom and really liked it a lot. Try it both ways to see which you prefer. 3/4 ounce gin (London dry or Old Tom) 3/4 ounce green chartreuse 3/4 ounce maraschino liqueur 3/4 ounce fresh lime juice Combine all the components in a shaker with ice. Shake vigo...
Harvey Wallbanger
October 16, 2016 18:40 - 2 minutes - 2.74 MBThe Harvey Wallbanger is a quintessentially 70s cocktail and will round out our trip to the disco era. The origin of this one is likely a marketing ploy to add a bit of exotic character to a standard screwdriver. The key ingredient in this one, Galliano, is an Italian liqueur based on anise and vanilla. You'll see the distinctive bottle gathering dust on bar shelves everywhere. 6 ounces orange juice 2 ounces vodka 1 ounce Galliano. Pour orange juice and vodka into a collins glass over ice. St...
Grasshopper
October 08, 2016 18:15 - 2 minutes - 2.84 MBThe grasshopper is a classic mint chocolate cocktail. Often you'll find it treated as a dessert, especially when ice cream is used in place of the heavy cream. The Eater history, linked below, traces the roots of this one back to early 20th or late 19th Century New Orleans. I had no idea. I'd always assumed it was some 70s invention. 1 ounce creme de cacao 1 ounce mint liqueur/creme de menthe 1 ounce heavy cream 1 ounce cognac, optional 2 drops green food coloring, very optional Place all in...
Brandy Alexander
October 01, 2016 18:03 - 2 minutes - 2.93 MBThe Alexander was invented in the early 20th century by Troy Alexander at Rector's in New York City. The original gin gave way to brandy, resulting in the Alexander #2, aka the Brandy Alexander. The recipe I'm using calls for a 1:1:1 ratio of brandy, creme de cacao, and cream. You'll also find references to a 2:1:1 ratio which definitely seems like a good thing to try if you want something less sweet. The nutmeg garnish is important on this one. Try to get a whole nutmeg and grate it on the c...
Piña Colada
September 24, 2016 18:01 - 2 minutes - 2.95 MBThe official drink of Puerto Rico where it was invented by someone sometime in the 1950s. This rich and delicious concoction is often blended, but there's no reason to pull out the hardware. It's perfect when simply shaken. Thanks to Abel, bartender at The Rum House in Manhattan for making that clear. For best results, please make sure you're listening to "The Piña Colada Song" while shaking. I do have to wonder how good the piña coladas at O'Malley's Bar are though. The recipe below is adapt...
Martinez
September 10, 2016 17:01 - 2 minutes - 2.95 MBThe Martinez is something like a Manhattan with gin substituted for the whiskey, and this is sweet cocktail will probably reminder you of that classic. First appearing in the mid-to-late 1800s, this classic seems to have as many formulations as there are bartenders. The recipe below is from the PDT mobile app. Please play with the proportions of gin and vermouth to find the flavor that's right for you. 1 1/2 ounce Old Tom gin (such as Hayman's) 1 1/2 ounce sweet red vermouth (such as Dolin Ro...
Diamondback
September 03, 2016 19:15 - 2 minutes - 2.95 MBThe Diamondback referred to is the Maryland terrapin, which makes sense given this herbaceous cocktail originated in Baltimore's Diamondback Lounge. The original recipe and others I've read don't include the bitters, but I'm going to suggest you give that a try. If it's not to your liking, leave it out. Thanks to Cold Glass for the take on this cocktail. 1 1/2 ounce rye whiskey (Rittenhouse is good here) 3/4 ounce apple branch 1/2 ounce yellow Chartreuse Dash of Peychaud's bitters (optional) ...
20th Century
August 27, 2016 16:43 - 3 minutes - 2.95 MBCharles A. Tuck came up with this winner in 1937 to honor of the 20th Century Limited train running between New York City and Chicago. The chocolate should just be an undertone in this one, not the star. Adjust the amount of crème de cacao to your taste. 1 1/2 ounce gin 3/4 ounce Lillet Blanc 1/2 ounce white crème de cacao 3/4 ounce lemon juice Place all of the components in a cocktail shaker and shake vigorously. Pour into a cocktail class and garnish with a lemon twist (optional). Photos by...
La Paloma
August 20, 2016 18:13 - 2 minutes - 2.77 MBThis is a great refresher when the temperature is high and the humidity is higher. If you don't have fresh grapefruits or grapefruit juice, you can use a grapefruit soda like Jarritos or Squirt. In that case, leave out the agave nectar as they are already sweetened. 2 ounces tequila 3 ounces grapefruit juice 1/2 ounce Aperol 1/2 ounce agave nectar or simple syrup 4 ounces club soda 1/4 ounce lime juice Combine tequila, grapefruit juice, agave nectar, and Aperol in shaker with ice. Shake vigor...
Boulevardier
August 13, 2016 16:41 - 3 minutes - 2.95 MBThe boulevardier is a variation on a gin-based negroni. The whiskey offers a deeper flavor than the gin. 1 ounce whiskey (Bourbon or rye)* 1 ounce sweet vermouth 1 ounce Campari Combine all ingredients in a mixing glass. Add ice and stir. Pour into a coupe and garnish with cherry. *If you like a less bitter drink, increase the whiskey to 1 1/2 ounces and cut each of the other ingredients to 3/4 ounce. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BJDkzRKANen) See photo (htt...
Singapore Sling
August 06, 2016 19:47 - 2 minutes - 2.95 MBOriginating in Singapore (go figure) at the Raffles Hotel around 1915, this sling is a great refuge on a hot day in the tropics. The recipe I'm using is from the Death & Company book, and it seems to be based on the original or as close to the original version as we can get. Read the history pieces linked below for more on that. 1 1/2 ounce London dry gin 1/2 ounce Cherry Heering 1/4 ounce Cointreau 1/4 ounce Benedictine 2 ounces pineapple juice 1/2 ounce lime juice 1/2 ounce grenadine 1 dash...
Beachcomber
July 30, 2016 16:45 - 2 minutes - 2.38 MBLast week we used all the booze to make a zombie, but this week, in the penultimate tiki drink of this series, we go much simpler. This one comes from Trader Vic's 1947 "Bartender's Guide." 1 1/2 ounce light rum 3/4 ounce Cointreau or other orange liqueur 3/4 ounce lime juice 1/4 ounce maraschino liqueur 1/8 ounce simple syrup Put all the components in a shaker and give a vigorous shake. Serve up, strained into a coupe. Garnish with a lime and/or cherry. Photos by Lisa Denkinger See photo (ht...
It's A Zombie!
July 23, 2016 19:36 - 2 minutes - 2.95 MBAfter a brief hiatus from the tiki series, I'm back with the promised zombie. There is so much rum in this, I can't imagine having more than two. One is probably enough. You have been warned. This is an amalgam of a couple different recipes I liked. Since there's so much ice in this, the float will give you a pop of flavor when you get to the bottom of the drink, where it's most watered down. Also, feel free to swap the fruit juices for others you may like. 1 1/2 ounce white rum 1 1/2 ounce g...
Not A Zombie!
July 16, 2016 17:17 - 3 minutes - 2.95 MBDue to the fact that I haven't gotten all the components together yet, the Zombie episode will be delayed until next week. In the meantime, I yap about rye and bourbon whiskey. Photos by Me A bunch of whisk(e)y (https://www.instagram.com/p/BH7il3nAUs4) Making falernum (https://www.instagram.com/p/BH7itf5gUSI) Made falernum (https://www.instagram.com/p/BH7iwebA7Fh) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.or...
Scorpion
July 09, 2016 20:23 - 3 minutes - 2.96 MBTrader Vic tweaked this one a lot as did Don The Beachcomber. Neither of them originated the drink, but they took a lot of time perfecting it. The version presented here is based on a recipe by Beachbum Berry. This is the single serving version of the popular communal, bowl cocktail. 2 oz light rum 1/2 oz. brandy or cognac 2 oz. fresh orange juice 1 oz. fresh lemon juice 1/2 oz. orgeat syrup 1/2 oz. dark rum as a float Combine all the components except the dark rum in a shaker. Add ice and sh...
Pimm's No. 1 Cup
July 02, 2016 23:00 - 2 minutes - 2.95 MBJourney back to 19th Century Britain with this refreshing summer cooler. Note that if you decide to use sparkling water, add 3/4 oz. of simple syrup to the mixture before shaking. 1 slice cucumber 1 1/2 oz. Pimm's No. 1 1/2 oz. gin 1 oz. lemon juice Lemonade, ginger ale, sparkling water Place cucumber in a shaker and muddle thoroughly. Add Pimm's, lemon juice, and gin (and simple syrup, if using). Add ice and shake vigorously. Pour into a tall glass over ice, garnish with slices of cucumber a...
Kentucky Mule
June 25, 2016 19:38 - 2 minutes - 2.95 MBContrived as a way to get Americans to drink vodka and as a way to move some unpopular ginger beer, the Moscow mule is a simple drink. It's even better when you substitute the vodka with bourbon whisky. Or tequila. 2 1/2 oz. Kentucky bourbon whisky 1 oz. fresh lime juice 5 oz. ginger beer Combine all components in a mule mug (or suitable glass), add ice, and stir. Garnish with a lime wheel and mint, if you like. Photos by Lisa Denkinger See Photo (https://www.instagram.com/p/BHFuRpIgoNJ) See ...
Shaking and Stirring + a spritz
June 18, 2016 20:59 - 3 minutes - 2.96 MBDue to my being a dope, the Kentucky Mule is delayed. But I do talk about why one would shake a cocktail rather than stirring it. But I do give you an easy Aperol spritz recipe. Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
Aviation
June 11, 2016 19:13 - 2 minutes - 2.83 MBA classic from 1917 that pays homage to the wild blue yonder. 2 oz. Plymouth gin 1/2 oz. Maraschino liqueur 1/4 oz. Creme de Violette 3/4 oz. fresh lemon juice Place all components in a cocktail shaker with ice and shake vigorously. Pour into a coupe or Nick & Nora and garnish with a cherry. Photos by Lisa Denkinger See Photo (https://www.instagram.com/p/BGhoOV9oNJ-) See Photo (https://www.instagram.com/p/BGhoKxUoNJ0) A nice little history (http://www.creative-culinary.com/aviation-cocktail/)...
Scofflaw
June 04, 2016 17:19 - 2 minutes - 2.24 MBThis whiskey cocktail originated in Paris as a reaction to U.S. Prohibition. The whiskey, vermouth, grenadine combination gives you a stiff and fruity drink. See the Death & Co book for this and other great cocktails 1 1/2 oz. rye whiskey 1 oz. Dolin blanc vermouth 1/2 oz. fresh lemon juice 1/2 oz. high-quality grenadine Place all of the components in a shaker with ice and shake vigorously. Pour into a coupe or other appropriate cocktail class. Photos by Lisa Denkinger See Photo (https://www....
17: Corpse Reviver #2
May 27, 2016 21:13 - 2 minutes - 2.67 MBThe stiff cocktail comes from 1930 as one in a family of "hair of the dog cocktails". It's good for whatever might be ailing you. Enjoy it in moderation. Note on the Lillet Blanc vs. Cocchi Americano, the former is sweeter and the latter is more bitter. So choose the one that appeals to your taste. Both are generally available. 1 oz. gin 1 oz. Cocchi American or Lillet Blanc, as preferred 1 oz. Cointreau 1 oz. fresh lemon juice 1 dash absinthe Place all components in a shaker with ice and sha...
16: Mai Tai
May 22, 2016 23:37 - 3 minutes - 2.96 MBProbably invented in the 1940s by Trader Vic (Victor Bergeron) or maybe in the 1930s by Don The Beachcomber, this bracing tiki drink is perfect for a hot day at the beach. Don't be fooled by the sweet, fruity junk you find at some bars -- made right, this is a delicious and poweful cocktail. 1 oz. amber rum 1 oz. dark rum 1 oz. fresh lime juice 1/2 oz. quality orgeat 1/2 oz. orange curaçao or Cointreau Place all ingredients in a shaker and shake vigorously. Pour into a tall glass over crushe...
15: Sazerac
May 14, 2016 03:33 - 2 minutes - 2.95 MBThis classic is the subject of much myth and tradition. It came from New Orleans in the mid-1800s and, while originally made with cognac it now is most commonly based on rye whisky. The recipe I'm making is an amalgam of those I reviewed. Rather than the traditional sugar cube, I'm using simple syrup. Also, I'm leaving the lemon peel with the cocktail though the tradition is to throw it out -- I like the smell. And finally, I'm including Angostura in addition to the more medicinal Peychaud's....
14: Mint Julep
May 07, 2016 15:36 - 2 minutes - 2.68 MBIt's Derby Day, and in honor we're going to make a Mint Julep -- the official drink of The Kentucky Derby. However, I do use Oregon bourbon. The horror. So, get our your hammer and start crushing some ice. Don't skip the garnish as it really adds to the mint character of the drink. 8 leaves of fresh mint 1 tsp. sugar 3 oz. bourbon (Kentucky, if you're a purist) In a well chilled silver beaker or glass, drop the mint leaves and the sugar. Muddle briefly. Pack the beaker half-full with ice. Add...
13: El Diablo
May 01, 2016 16:29 - 2 minutes - 2.73 MBWe come to the end of our three-part tequila series with this refresher. The crème de cassis lends it a beautiful purple color, and the ginger beer gives it a zing. Next week, in the lead-up to The Kentucky Derby, we'll make a mint julep. 1 1/2 oz. reposado tequila 1/2 oz. crème de cassis 1/2 oz. lime juice 3 oz. ginger beer In a shaker, add tequila, crème de cassis, lime juice, and ice. Shake until thoroughly combined. Pour into a collins glass over ice. Top off the cocktail with ginger beer...
12: Tequila Sunrise
April 22, 2016 12:15 - 3 minutes - 2.95 MBIn part 2 of the tequila series, we take a trip to the 70s. It's a little a little cheesy and not really classic, but still tasty. It might be just the thing when you're tired of the mimosa at brunch. Next week we come to the end of tequila (for now) with an El Diablo. 3 oz. reposado tequila 6 oz. orange juice 2 tsp. grenadine In a glass with ice, add the tequila, then the orange juice. To get the sunrise effect, pour the grenadine down the inside of the glass. It will pool at the bottom and ...
11: Margarita
April 16, 2016 00:25 - 2 minutes - 2.95 MBThe margarita may be a common cocktail, but it often seems hard to find a really good one. We finally found a ratio of tequila/Cointreau/lime juice that fits our taste, and I'm making that for you in this episode. This is part 1 of a three part series on tequila. Next week: Tequila Sunrise. ``` 2 oz. Silver Tequila 2 oz. Cointreau or triple sec 2 oz. Lime juice Agave nectar or simple syrup to taste In a shaker, combine all components. Add ice and shake well. Serve up or on the rocks. Rim the ...
10: Remember The Maine!
April 09, 2016 16:03 - 2 minutes - 2.95 MBFirst described by Charles H. Baker in 1933, this cocktail derives its name from the rallying cry ginned up by jingoistic newspaper owners trying to get the U.S. to declare war on Spain in 1899. Don't let the violent origins turn you off, this one is worth trying. ``` 2 oz. whiskey 3/4 oz. sweet vermouth 2 tsp. Cherry Heering 1/2 tsp. absinthe Combine all components in a mixing glass, add ice, and stir. Strain into a cocktail glass and garnish with a cherry. ``` Photos by Lisa Denkinger See p...
9: Negroni
April 01, 2016 02:33 - 2 minutes - 2.91 MBComing out of Italy in the early 20th Century, David Wondrich has called this one of the world's indispensable cocktails. Next week: Remember The Maine!!!! ``` 1 oz. gin 1 oz. Campari 1 oz. sweet vermouth Add everything to a shaker, add ice and shake. Strain into a cocktail class. Garnish with an orange twist. ``` Photos by Lisa Denkinger: See photo (https://www.instagram.com/p/BDo_PkPINNl) See photo (https://www.instagram.com/p/BDo_GeBoNNO) David Wondrich: The Ultimate Negroni Recipe (http:/...
8: French 75
March 25, 2016 20:15 - 3 minutes - 2.97 MBName for a famous French artillery piece, this gentle cocktail is perfect for a beautiful Spring day. Feel free to substitute cognac for the gin. ``` From the Death & Co. book 1 1/2 oz. gin (or cognac) 3/4 oz. fresh lemon juice 1/2 oz. simple syrup Champagne Shake everything except the Champagne with ice. Pour into a flute. Top with Champagne. Garnish with a lemon twist. ``` See photo (https://www.instagram.com/p/BDY4x5qoNDk) Death & Co. book (http://www.amazon.com/Death-Co-Classic-Cocktails-...