A Lost Monk with Frangelico

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Happy Hump Day y’all! Today I’ve got a tasty stirred cocktail with the deliciously nutty Frangelico! Let’s dive right in.

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The inspiration for this one was totally “Apples + Nuts + the fruity/raisiny business in Bonal has got to = something amazing right?” Yes. It totally did! This a like a fall dream come true!

A Lost Monk

  • 2 oz Calvados
  • 1/4 oz Frangelico
  • 1/2 oz Bonal Gentiane Quina
  • 1/4 oz Dolin Dry
  • 2 dashes Regan’s Orange Bitters
  • Garnish: Orange peel

Combine ingredients over ice and stir. Strain into double Rocks glass over one big rock. Express Orange peel and drop it in the drink.

Campari Portfolio Brands

And remember, Frangelico is part of the big happy Campari family. Collect them all and remember to #DrinkItalian!

Thanks to MBooth for the bottle!

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Straw Eyes

Bonne Fête Nationale mes amis! I’ve chosen to feature this cocktail for Bastille Day because it is so very french: Herbaceous, sophisticated, a provençal dream. The combination of Calvados and Bonal gives loads of earthy terroir and is complimented by Lemon Sherbet and Celery Bitters.

Salut!

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Hottttt off the trails of being written about for Punch Magazine and with Lemon Sherbet, my new fave ingredient, in hand, I have a rip roaringly delicious Cocktail for y’all today! It’s autumnal, sort of sweet, vegetal, and dry all at the same time!

Here we go!

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Look at the colour! Feel the golden glory shimmering in your eyes!

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It’s mine, allll mine! My eyes have turned to Straw!

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So, in order to make this magical drink, you must first make Lemon Sherbet. I’ve been using it in nearly everything and I promise, it will change your Cocktail game. It will especially change your Punch game!

Next, you need Calvados (French Apple Brandy. American Apple Brandy will prob work, but will be less smooth), Bonal (an aperitif from France that I luv), and Celery Bitters (I like Scrappy’s Celery Bitters the most).

Straw Eyes

  • 2 oz Calvados
  • 1/4 oz Bonal Aperitif
  • 1/4-1/2 oz* Lemon Sherbet
  • 1 dash Scrappy’s Celery Bitters

Combine ingredients over ice and shake it like a rocket. Double strain into coupe, no garnish.

*This depends on how sweet you want the drink to be. The Lemon Sherbet can be overpowering so I’d say start with 1/4 oz.

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Yes, Kween, this is your early fall treat. Woooooo!

Copa de Cibola

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AUGUST, I have arrived! This is the month of my birth and I always feel a certain kind of fever this time of year. Maybe it’s the heat? Maybe it’s the golden tones in the light? Maybe my brain is fried from going to the beach?

Yeah, it’s definitely the heat.

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Yesterday on Instagram I posted the August version of #HomeBarFrontRow cause I like to switch bottles out for inspiration. If you want to join in the fun and show off your Home Bar, just post a photo with the hashtag #HomeBarFrontRow!

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Well, inspiration came rather quickly in the form of these ingredients! I began with Calvados*, then thought “Oh that would totally go well with Denizen White Rum and Giffard Banane.” Then I wanted a Pimento spice set for the “bitters” and sort of went back and forth between St. Elizabeth Allspice Dram and Dale Degroff’s Pimento Bitters. I did a smell test and St. Elizabeth won. (But major love for the Dale Degroff Bitters. No hard feelings!)

*Note: this is Christian Drouin Calvados but that bottle definitely doesn’t fit in my Home Bar, so I switched it.

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As far as the name of the drink goes: In the 16th century, there was an area in the southwestern US that was fabled to have seven cities of gold. Cibola was one of those cities.

Copa de Cibola

  • 1 3/4 oz Denizen Aged White Rum
  • 1 oz Christian Drouin Calvados
  • 1/2 oz Giffard Banana Liqueur
  • 1 tsp (5 ml) St. Elizabeth Allspice Dram
  • Garnish: Orange peel

Combine ingredients over ice and give it a nice long stirrrrrrrrrr. Strain into the most beautiful coupe you have. Express Orange peel and garnish.

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Golden August Cheers to all y’all!

Auntie Edna

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Y’all, we’re getting pretty close to Xmas and I know errrybody’s Aunties are making ALL the desserts. In fact, Auntie Edna is making so many desserts that even when she’s not making dessert, she’s thinking about dessert. So she took a break from making fruit cakes, made this drink and then went right back to making more cakes! Auntie Edna is so crazy! But damn she does make some sensational cakes and drinks!

Auntie Edna

  • 1 1/4 oz Calvados
  • 3/4 oz Pineapple infused Plymouth gin
  • 1/2 oz Chartreuse Vert
  • 1/2 oz Berentzen Pear Liqueur
  • 1/4 oz Cranberry infused Dolin Rouge
  • 1/4 oz Carpano Antica
  • 3 drops Black Walnut Bitters
  • Clove studded Orange peel

Combine ingredients over ice and stir. Strain into coupe and garnish with Clove studded Orange peel.

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Copa de Oro

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My love of Calvados continues here at Home Bar Girl with a stirred Aperitif cocktail. We named it Copa de Oro after my girlfriend suggested that the drink resembled a California Poppy.

California Poppy Copa de Oro Cup of Gold

“Poppies, poppies will put you to sleep, sleeeeep, now they’ll sleep.” -The Wicked Witch of the West

ummmmmmmm. Perhaps we shouldn’t have named the drink after Poppies. This is not a sleepy drink, it’s a before dinner/start the night out kind of drink! Don’t listen to that Wicked Witch!

Copa de Oro

  • 2 oz Calvados
  • 1 oz Cocchi Americano
  • 1/4 oz Cynar
  • 2 Dashes Angostura
  • Orange Peel

In tin, combine ingredients and stir over cracked ice. Strain into coupe. Express Orange Peel and garnish.

Cheers to you all!

“The Lord’s Been Good To Me”

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You may be thinking, “ummm, this Home Bar Girl is a little obsessed with Bourbon.” Well, now that it’s Autumn I sort of can’t help myself! I want to use bourbon all the time, errrry day, errrry night.

The name for this drink is from a song in Johnny Appleseed, a Disney animated short released in 1948. As a child, I watched Johnny Appleseed countless times and loved to sing along to this song. Upon taking the first sip of the cocktail and tasting the apple notes, the cartoon rushed back to me. Ah, memories.

“The Lord’s Been Good To Me”

  • 1 oz Calvados
  • 1 oz Bourbon
  • 1/2 oz Honey Syrup
  • 1/4 oz Cynar
  • 2 dashes of Orange Bitters
  • Maraschino Cherry

In tin, combine Calvados, Bourbon, Honey Syrup, Cynar and bitters. Stir and strain into chilled coupe. Garnish with Maraschino Cherry.

Maxime

Maxime

There are a wide array of botanicals and a touch of bitterness in Maxime and I’m in love. Does this make me an old lady with old lady taste buds? Am I actually Maxime? Are we all Maxime? Perhaps.

Dorothy Parker Gin and Calvados play well together along with Bonal and Dolin Rouge making this the perfect Aperitif Cocktail with an autumnal flair.

Maxime

  • 1 oz Dorothy Parker Gin
  • 1 oz Christian Drouin Calvados
  • 1/2 oz Bonal
  • 1/2 Dolin Rouge Vermouth
  • 1 dash Regans’ Orange Bitters
  • Orange peel

In tin combine Gin, Calvados, Bonal, Vermouth and bitters over cracked ice. Stir and strain into chilled coupe. Express orange peel and garnish.