The Cranberry infused Dolin Rouge is Back!

Hey y’all! Happy December and remember to be as chill as possible during the Holidaze. Chill could mean doing more yoga, going running in chilly breezes, or curling up on the couch and watching your fave movie with Princess Pretty Kitty, aka your cat.

I’ve been doing all of the above + relaxing with a nice glass of fortified wine. Yep, I’ve been on a huge vermouth/aperitif/digestif kick lately. Literally can’t get enough: Byrrh, Bonal, Alessio Vermouth di Torino, Cocchi Dopo Teatro Vermouth Amaro, Dolin Blanc, Dolin Rouge…

But then I ran out of Dolin Blanc et Rouge and thought to myself, “GRRRRL, now it’s holiday times and you need to make that Cranberry infused Dolin Rouge!” YES! And I’m gonna put it in alllllll the Negroni variations I can think of.

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Cranberry Infused Dolin Rouge Vermouth

  • 250 ml Dolin Rouge or other French Sweet Vermouth. (But try to get Dolin Rouge, it’s so perfect with Cranberries.)
  • 250 ml dried Cranberries (by Volume). I don’t have a scale. Do you have a scale? Lucky you.
  1. In Jar combine dried Cranberries and Dolin Rouge
  2. Let sit for 48 hours gently rolling or stirring
  3. Double strain into glass container and keep in the fridge for up to two weeks
  4. Eat the now-vermouth-soaked Cranberries or give them to a friend. YUMMMM

Cheers and happy Holiday Infusions to y’all!

 

 

 

 

Easy Peasy Drinks to Make for Thanksgiving and All Your Other Holiday Parties

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It’s that time of year again. Not only is it Thanksgiving, it’s Thanksgiving during a election year, meaning that you’re probably feeling salty towards at least some of your friends and relatives or perhaps they’re feeling salty towards you! What will ease the anguish you’re experiencing as you mentally prepare yourself to share a meal with your loved ones?

A drink that’s what!

Ok, so now you realize you have to make drinks for a whole bunch of people, AND you’re feeling salty. What to do?

Keep it easy man! Today, I’m gonna give us a few large-format cocktails that will work for all the upcoming holiday parties and give you a lil peace of mind. Ready? Let’s go.

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Firstly, you could set up an Old Fashioned Station for your guests to help themselves. This is a great idea cause build-your-own-drinks tend to be a hit at parties! You could get a couple different kinds of spirits (Bourbon, Rye, Aged Rum, Apple Brandy, Añejo Tequila, Mezcal, Brandy, etc), different types of sweeteners or a mixer like the excellent Cocktail Crate Spiced Old Fashioned Mixer, an assortment of Bitters, garnishes and let the people do what they want!

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A sparkling wine cocktail: This one is easy cause you can batch your modifiers (like Apple Brandy + Cinnamon Syrup, Angostura Bitters) ahead of time, pour them into the glass and top with prosecco. Donezo!

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Bottled Negroni: This one is almost a no-brainer. Make a bottle sized Negroni, let it hang out in the bottle for a few days and serve as an aperitivo. Super duper easy and the Negroni is a perfect drink to cut through all those heavy foods you’re about to consume.

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4. Punch. Duh. This is by far my fave format for large parties cause Punch is the most communal cocktail of them all. I’ve created many Punch recipes but my two favorites are…

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Winfred Bumbry Punch: This Punch uses Irish Whiskey, two kinds of Rum, Ruby Port, Lemon Sherbet, and Nutmeg. It’s fabulously tasty and was a home run at last year’s Friendsgiving.

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DD’s Cider Punch: this Punch features mulled apple cider, two kinds of Rum, Allspice Dram, Benedictine, and Lemon Sherbet. (If you haven’t noticed, Sherbet is essential in a proper punch.)

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See, that was so easy! Cheers and hope y’all have loads of fun during the holidays!

 

HBG’s Spiced Daiquiri

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Howdy y’all! As you’ve probably noticed from the photo, I didn’t make this drink at my Home Bar cause these days, I’m a busy lady! The beautiful backdrop for this drink is Duke’s Liquor Box in Greenpoint, Brooklyn where I work as “The Captain” several days a week.

Today I’m suuuuuuuper pumped to be talking about two totally delicious bottles from Ed Hamilton (aka the Minister of Rum) and how well they go together in this seasonally appropriate Daiquiri.

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Firstly, let’s talk Rum cause this IS a Daiquiri we’re making. Hamilton Navy Strength Rum, like the rest of Ed’s Rums is totally stellar. With a blend of Demerara Rum from Guyana and Jamaican Rum from Worthy Park, this 57% offering is a knockout. Huge nose and flavors offer both that fruity funk and a big deep body to support said funk. It’s epic, it’s my new fave Rum and it makes Smith & Cross seem anemic in comparison.

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As incredible as Hamilton Navy Strength is, Hamilton Pimento Dram is on a whole other level. It’s literally Jamaican Gold Rum from Worthy Park Estate + Pimento (aka Allspice) + Cane Sugar and it is the most complete thing I’ve ever tasted. I literally just want to drink it on the rocks all the time. Sublime, possibly perfect, it’s hard to say. Swooooooooon.

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Clearly these two are asking to go into a flavorful, funky, spiced drink together.

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Squeeze that lime gurrrrrrrrrl.

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HBG’s Spiced Daiquiri

  • 1 1/2 oz Hamilton Navy Strength Rum
  • 1/2 oz Hamilton Pimento Dram
  • 3/4 oz Lime Juice
  • A couple barspoons Granulated Cane Sugar or 1/4 oz Cane Sugar Syrup*
  • 2 dashes Angostura Bitters
  • Garnish: Lime Wheel and/or Nutmeg

Combine ingredients in shaker over ice and shake it like a rocket! Double strain into punch cup and garnish.

*Ok, so my gurrrrl Shannon (the Rum Queen of NYC) is always making her Daiquiris with Granulated Sugar instead of syrup. I thought I’d give it a try and I kind of dug it. It gave a nice texture to the drink and by not adding extra water (in the way of syrup) makes this Daiquiri feel more intact. Also, don’t go too heavy on the sugar or syrup cause you want the drink to be on the dry side.

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Easy peasy and ohmygod soooooo delicious. This Spiced Daiquiri would be perfect for all yer holiday parties cause of the spice. Ask your local liquor store to carry Hamilton Rums if they don’t already have them, you won’t be disappointed!

Cheers!

#RumForTheHills: HBG Rum Blend 1

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Y’alllllllll. I did it, I decided to make a Rum blend to use in Punches, Swizzles, and other large format Tiki drinks and today, I’m pretty pumped to present it to you.

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Ok, let’s talk.

  1. “Whuuuuuuut gurl? Why do you need to make a blended Rum when you can just use a split base in a cocktail?” Excellent question! I did it for a couple of reasons: Firstly, I love having a premade Rum Blend on hand so I can just use it without thinking about the specs. Secondly, when things sit together in a bottle for a few days/weeks, the flavors “marry” together and groove a bit more.
  2. “Ok Cool gurl, which Rum made you start thinking about making a blend?” Hamilton 86 cause I’m obsessed with it. Hamilton 86 is very dark and has notes of leather, tobacco, fruity goodness and I’m digging it for these colder months.
  3. “Hamilton 86, got it. Then what?” Well, despite what I just said about loving the darkness of Hamilton 86 I wanted to add some top notes of potent funkiness and immediately thought, “RUM FIRE!” Yes, this overproof funky beast is super potent and great in long format cocktails.
  4. “Anything else?” I added Plantation Barbados 5 cause it’s an easy Rum and would add some length. Then added Denizen Aged White to further lighten and dry out the blend.

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I’m gonna give the recipe to y’all in parts not ounces/ml so you can make as much or as little as you want.

HBG Rum Blend #1

  • 2 parts Hamilton 86 Demerara Rum
  • 1/2 part Plantation Barbados 5 Year Rum
  • 1/4 part Denizen 3 Year Aged White Rum
  • 1/4 part Rum Fire

Combine ingredients and bottle. Use this blend however you like but I’d recommend in a Swizzle, Punch or large Tiki drink.

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Cheers and happy blending!

Wine Syrup and CC’s Punch

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Hola y’all! So I got an idea from the Smuggler’s Cove book and someone from the Cocktails sub on reddit to make Wine Syrup. Smuggler’s Cove uses the syrup in a Tiki Drink but I was thinking it would be totally rad in autumnal/wintry cocktails.

Wine Syrup

  • 16 oz California Cabernet Sauvignon
  • 8 oz Cane Sugar

-Heat wine on low heat until it has reduced to 1/2 original volume. Stir in Sugar. Remove from heat, cool, and keep in the fridge in a covered container.

The syrup is super delicious! It’s like a cross between a sexy, upscale Grenadine and Ruby Port. Since it reminded me of Port, I felt like a Punch recipe would be a great application for the Wine Syrup.

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CC’s Punch

  • 1 oz Dry Brandy
  • 1 oz Hamilton 86 Rum
  • 3/4 oz Wine Syrup
  • 3/4 oz Lemon Juice
  • 3/4 oz ice Cold Water
  • 1 barspoon Bénédictine
  • Garnish: freshly grated Nutmeg

-stir ingredients and pour into punch cups over ice. Grate nutmeg on top and serve.

Cheers and hope y’all have tons of fun with this syrup!

Thanks u/MONDARIZ for the inspiration!

Stirred Drinks with Rhum Agricole: Guadeloupe Martinez

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Howdy y’all! We’re continuing with the theme of “Home Bar Girl gets obsessed with things and can’t stop talking about them.” The current obsession: Rhum Agricole, the format: Stirred.

Today I’ve got my second Stirred Drink with Rhum Agricole: the Guadeloupe Martinez.

…aaaaaaaaaand it’s so tasty! I’m know i’m tooting my own horn here and I get that this might sound terribly conceited… but y’all, I think this drink is a HOME RUN. I say that because home runs only happen to me like three times a year and this is one of those times!

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Be sure to grab yer prettiest coupe for this drink cause you are going to want to savor every sip of the Guadeloupe Martinez.

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The goal of this Stirred Drink with Rhum Agricole was to put the silky, caramely, faintly funky, and wonderfully delicious Rhum Damoiseau VSOP with some equally as tasty ingredients. I was into the idea of doing a Martinez variation cause I am REALLY into Martinez variations.

Personally, I feel like there are two ways to go with a Martinez and those are: 1. Maraschino direction or 2. Orange Liqueur direction. The flavor of Rhum Damoiseau VSOP sort of screams “ORANGE” to me, so I picked some appropriate modifiers: Bonal Aperitif (I’m also obssessed with Bonal), a bit of Dolin Rouge vermouth to smooth things out, and a dash of Angostura Orange Bitters for extra Orange.

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Speaking of Orange, this Clement Creole Shrubb is super delicious with just the right amount of spices. I’m totally convinced that Rhum Damoiseau VSOP and Clement Creole Shrubb are best friends. BEST FRIENDS Y’ALL.

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I recently learned from the Liquid Intelligence book that one should chill their mixing glasses before use so as to create proper dilution without wasting too much ice to convert heat to cold. If you wanna get really geeky about properly building cocktails, I highly recommend getting this book.

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And now, without further ado, the Guadeloupe Martinez.

Guadeloupe Martinez

  • 2 oz Damoiseau VSOP Rhum Agricole
  • 3/4 oz Bonal Aperitif
  • 1/4 oz Dolin Rouge Vermouth
  • 1 barspoon Clement Creole Shrubb
  • 1 dashes Angostura Orange Bitters
  • Garnish: Orange Peel

Combine ingredients over ice and stirrrrrrr til you just can’t stand it (or really about 50 rotations). Strain into chilled coupe, express Orange peel and garnish.

Now for a varition on this variation! I gave the Guadeloupe Martinez recipe to my gurl Shannon Mustipher for a Rhum Clement event she was hosting at Glady’s Caribbean and she made the following adjustments:

Martinique Martinez

  • 2 oz Rhum Clement Vieux Agricole (sub aged Rhum Agricole from Martinique)
  • 3/4 oz Alessio Chinato Vermouth
  • 1/4 oz Dolin Blanc
  • 1 barspoon Clement Creole Shrubb
  • 1 dash Orange Bitters
  • Garnish: Orange peel

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Santé and oh man, I really hope you enjoy these Rhum Agricole Martinez variations as much as I do!

If you, like me, can’t get enough Rhum Agricole, head over to The Sugarcane Press, hosted by the House of Agricole

 

Stirred Drinks with Rhum Agricole: L’Acajou

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Alriiiiiight, so I decided to take my Rhum Agricole obsession and turn it into a series of stirred drinks cause AUTUMN Y’ALL. Why does Rhum automatically have to be associated with Tiki drinks and Tropicals times? (Cause it’s damn good that’s why.)

Fore real though, I got a whole bunch of stuff from the House of Agricole (Clement, Damoiseau, & Rhum JM) and decided to make a series of drinks with aged Rhum Agricole. I am fully aware that this concept is a bit difficult to get one’s head around but trust me, these drinks are deeeelicious.

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So let’s talk about Rhum Agricole cause I’ve started teaching classes about this delicious category of Rhum but don’t think I’ve addressed it here on Home Bar Girl.

  1. What is Rhum Agricole? It’s Rhum made from freshly pressed Cane Juice instead of being made from Molasses (like most Rums you know) or another Sugar Cane byproduct.
  2. Why is it spelled with an “h”? Cause it’s French and that’s how the french do.
  3. Why does it taste super different from all the other Rums I know? Fresh Cane Juice makes Rhum taste like plants instead of tasting like caramelized or molasses sugar. Rhum Agricole is mega herbaceous, a bit funky, and has an unusually high level of Terroir. So much so that Rhum Agricole made in Martinique has an actual AOC designation from the french government, just like french wines do.
  4. Did I mention that Martinique is part of the French Commonwealth? It is. Colonialism.

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“So what’s the deal with this drink gurl?” Basically, I wanted to accomplish the following:

  1. I wanted to put Rhum Clement Vieux Agricole in a stirred drink. Based on all of the planty, grassy, rubbery, fruity notes in the Rhum, I knew it would go well with Giffard Banane du Bresil.
  2. Giffard Banane is basically like Banana Bread in a bottle. Carmelized banana, baking spices, deep toffee notes. This shit is like crack if crack was in Banana form.
  3. Fancy Tony’s bitters were given to me by Tony himself! Thanks Tony! They’ve got citrus, spices, allspice, and basically everything you want in Tiki bitters.

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I wanted the Orange oil to be happening but I didn’t want to put a peel in the drink cause I felt like the presentation would be too overwhelming. Overwhelming? WHUT…

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…Nutmeg. Yep. It’s that time of year. The time of year when I put Nutmeg in almost every single drink. No one wants to look at a drink with an Orange peel AND Nutmeg so we’re going to express the Orange peel and discard.

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The word L’Acajou means “Mahogany” en français and was a word used in advertisements for Rhum Clement Vieux Agricole back in the 1930s. Since this drink is the nearly the same color as mahogany, I’m using the word “L’Acajou” for this drink. Also, it sounds awesome. Say, “L’Acajou” fives times to yourself. Yeah gurl, you love it.

L’Acajou

  • 1 1/2 oz Rhum Clement Vieux Agricole
  • Heavy 1/4 oz Giffard Banane du Bresil
  • Fancy Tony’s Tiki Bitters (sub Bittermen’s Elemakule Tiki Bitters or Angostura Bitters)
  • Garnish: Orange oil, freshly grated Nutmeg

Build in glass: Add Rhum, Banane du Bresil, Bitters, ice and stir. Express Orange peel and discard, grate Nutmeg on top.

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Hope y’all enjoy this and it gets your juices flowing for some really killer Stirred Drinks with Rhum Agricole! Santé!