MonteNegroni No. 2

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Happy #NegroniWeek to y’all! #NegroniWeekend? Either way, Happy Friday!

I’ve been working on this drink since I got back from Belgium cause I am in looooove with Copperhead Gin and it goes really well with Amaro Montenegro.

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Like, I’m so into this Gin that I bought it twice. The Juniper is there but there are also loads of Pine, Angelica, Cardamom, Coriander, and spice notes. It’s super smooth and I want to drink it all the damn time.

*WILL SOMEONE IN NORTH AMERICA PLEASE START IMPORTING COPPERHEAD GIN FROM BELGIUM? K thanx.

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But back to the point: Last year I made the first¬†MonteNegroni and I loved it. This year I made it again but swapped out Copperhead for Plymouth Gin, Dolin Blanc for Carpano Antica…and then I thought, “Wait, this needs something else. Not a lot of something else, just a bit of something else…”

And then it hit me, “SHERRY!” I’ve noticed that 1/4 oz of Amontillado Sherry will really do magical things in a stirred drink. So here we are…I broke the rules again. Another Four-Ingredient-Negroni coming right up!

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Don’t forget to stirrrrrrrrrrr til the light of heaven shines down upon you and your heart smiles. ūüôā ‚̧

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MonteNegroni No. 2

  • 1 oz Copperhead Gin (sub any dry, Angelica forward Gin)
  • 3/4 oz Amaro Montenegro
  • 1/2 oz Dolin Blanc
  • 1/4 oz Lustau Amontillado Sherry
  • Garnish: Orange peel

Combine ingredients over ice and stirrrrrrrrr until the skies open up and you see the light of heaven. Strain into a double Rocks glass over ice. Express Orange peel and garnish.

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Cheers and may your soul sparkle with the power of the MonteNegroni!

Melissa Negroni

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I’m¬†going FULL #NegroniWeek here at Home Bar Girl because I love rules. Yes, as hilarious as that sounds about a “grrrrrl making fabulous cocktails”, it’s true. The thing I dig about the Negroni rules are that it forces me to stick to an idea. And even though I really like to break the Negroni Rule of 3 (hello, I’m all about a four ingredient Negroni variation), I still have to keep the spirit of the drink intact.

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Today’s variation was totally inspired by my fave summer Gin: Bimini Gin. The very first time I tried this Gin, I knew I wanted to put it in a Negroni Bianco. Bimini Gin is a light, bright Gin from Maine and though the juniper is there, it takes a back seat to a whole bunch of citrus notes.

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And when I find a Gin that’s full of Citrus notes, I think “MELISSA!” Yes y’all, it’s time for another cocktail with Lemon Balm cause I cannot get enough of Melissa officinalis.

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Something else about Bimini Gin in a Negroni Bianco made me want to use two kinds of Dolin Vermouth. The Blanc cause duh, but the Dry was calling my name from the fridge. So I said, “Ok, y’all can both be in the drink but only if the Salers agrees to it!” The Salers DID agree, so here we have a four ingrdient Negroni Bianco. (Rules? What rules?)

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Sweet Melissa, how I love thee, let me count the springtime ways!

Melissa Negroni

  • 1 1/4 oz Bimini Gin
  • 3/4 oz Dolin Blanc
  • 1/2 oz Dolin Dry
  • 1/2 Salers Aperitif

Garnish: Lemon Balm leaf

Combine ingredients over ice and stir. Strain into double Rocks glass over ice. Spank the Melissa, rub it on the rim of the glass, and garnish.

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SUUUUUUPER nice for this late spring #NegroniWeek! Cheers!

#NegroniWeek 2016

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“It’s the most wonderful tiiiiime of the year!” YES YES Y’ALL, it’s Negroni Week!

Now, if you’ve been reading my blog for a bit, you know I have a thing for the¬†Negroni. Give them to me, give me variations, give me so so many variations!

To start this week off, I’m gonna give y’all several of my fave Negroni recipes.

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Firstly, a classic Negroni. I like to make it with the exact ingrdients listed below and bottle it ahead of time to use as an ingredient in cocktails or to sip on. The longer you leave it in the bottle, the better the flavors marry together.

Home Bar Girl’s Classic Negroni

  • 1 oz Campari
  • 1 oz Carpano Antica¬†Formula
  • 1 oz Plymouth Gin
  • Garnish: Orange peel rose

Combine ingredients over ice and stir. Strain into double rocks glass over one big rock. Express Orange peel, curl into a rose, and garnish.

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This next one came from a mad-scientist moment where my mind said, “gurrrl, what if you put a Sazerac with a Negroni…” OHHHHHHHH. IT’S SO GOOD!

Negroniac

  • 1 3/4 oz Negroni (Plymouth Gin, Carpano Antica, Campari)
  • 1 1/4 oz Rye
  • 2 Dashes of Regans‚Äô Orange Bitters
  • St. George Absinthe Verte Rinse
  • Garnish: expressed and discarded Lemon Peel

Rinse a double Rocks glass with Absinthe and chill. Combine Negroni, Rye and Orange Bitters over cracked ice and give it a very looooooooong stir. Strain into chilled glass. Express and discard Lemon Peel. Santé!

*Keep in mind that this is a very exact drink. Too much of any ingredient and the balance is way off.

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Now it’s time for a couple of Negroni Bianco recipes. I honestly have to say that I drink Negroni Bianco variations as much as I drink ones with Campari in them.

Negroni Blanc

  • 1 oz BMD Ethereal Gin Batch 11 (sub any Dry Gin)
  • 1 oz Dolin Blanc
  • 1 oz Carpano Dry (sub Dolin Dry)
  • 1 dash Pernod Pastis
  • Garnish: Lemon Peel

Combine ingredients over ice and stir. Strain into coupe. Express Lemon Peel and garnish.

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This is a bit of a wild card as far as Negroni variations go for two reasons: 1. Four ingredients, 2. Rum. Yeah y’all, a Rum Negroni can be amazing! Denizen Aged White Rum has a lot of Banana, funky, grassy and fruity notes and it plays really well with the rest of the ingredients.

The Other White Negroni

  • 1 oz Denizen Aged White Rum
  • 3/4 oz Fennel infused Dolin Blanc (sub Dolin Blanc)
  • 1/2 oz Hayman‚Äôs Old Tom Gin
  • 1/2 oz Salers Aperitif
  • Garnish: Lemon peel

Combine ingredients over ice and stir. Strain into Double Rocks glass over ice. Express Lemon peel and garnish.

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Lastly, one the most interesting Negroni variations I’ve come up with: the BanaNegroni.

BanaNegroni

  • 1 1/2 oz Espol√≥n Reposado Tequila
  • 3/4 oz Amaro CioCiaro
  • 1/2 oz Giffard Banane du Bresil
  • 1 dash Dale Degroff‚Äôs Pimento Bitters
  • Garnish: Orange Peel

Combine ingredients over ice and stir. Strain into double Rocks glass with ice. Express Orange Peel and garnish.

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Cheers and may your #NegroniWeek be divine!

Ardbeg Night 2016 + Dark Cove Release

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Happy Whisky Wednesday y’all! On my second day back in NYC, I got to attend the first ever Ardbeg Night which included the release of their newest expression: Dark Cove.

Ohhhhhhh, spooky! You may be thinking, “Home Bar Gurrrl, were you scared?” Heck no! Though our surroundings were dark, filled with technology, and a bit on the mystical side, I was fortified with delicious peated Whisky!

As usual, we’re going to do this photo essay style. All pics taken with my lil iPhone 5S.

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I arrived at the Astor Center in Manhattan to a decked out room full of ARDBEG! Ardbeg Night was created as part of the Feis Ile, aka the Festival of Islay that happens each year at the end of May. Each of the big distilleries on the island gets to have a day during the festival, with Ardbeg’s happening on the last day. To celebrate here in the states, they created Ardbeg Night as a party for the Ardbeg Committee.

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The evening’s guests were just beginning to arrive and we were being served tasty bites and drams of Whisky.

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I was ushered straight to the bar where a kind and informative lady poured me some Ardbeg 10. Hearty stuff for sure! This is a really killer entry level peated Scotch with all sorts of fabulous notes like…

Ardbeg 10: Caramel, smoked fruit, lemon, lime, chocolate, sea spray/salt, brine, vanilla, coffee, and a bit of that “medicinal iodine” flavor that I love so much in Scotch.¬†The other thing that struck me was this was kind of funky, like if you combined Rhum Agricole and Mezcal but then it was actually Whisky. I was totally into it!

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Then it was time for the tasting which included all three Ardbeg expressions and an Occulus VR video from Ardbeg Distillery and the isle of Islay to accompany each glass. So cool!

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From Left to Right: Ardbeg 10,¬†Uigeadail, and¬†Corryvreckan. Since I’ve already described Ardbeg 10, I’ll give brief tasting notes on the other two.

Uigeadail: big and smokey but more like BBQ bacon smoke, I noticed the flavors were more focused than the 10 Year. Earthy notes of leather, tobacco, coal, firey smoke. Then came notes of grains, caramel, more heat, orange peel, chocolate, toffee, dark fruits. It was matured in ex-Bourbon and Oloroso Sherry casks. 50/50 split on the aging for 8-12 years, then married and bottled at 52.54%.

Corryvreckan:¬†Fresh and clean with lots of herbal notes like briney seaweed, rosemary, fennel, licorice, and freshly cut grasses. Then came the deeper notes of coal, smoked wood, peat, pepper, and vanilla. This Whisky actually has the most ppm of smoke but it takes a back seat to all the glorious herbes. Add water and Corryvreckan smells like you’ve doused a fire. Really unique. Cask strength at 57.1%, matured in new French oak.

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We were all happy with our three drams, but then Ardbeg surprised us and brought out tastings of their newest expression, Dark Cove.¬†You may be looking at the above photo and thinking, “where is the Darkness in this Dark Cove cause that looks like a really light Whisky.” Haha, yep, but you should feel good about the color because Ardbeg doesn’t add any additives or color to their Whiskies.

Dark Cove was aged in something called Black Sherry casks, which is a type of Sherry that is thicker, more viscous, and blacker than Pedro Xim√©nez¬†and incidentally, isn’t sold any more. Dr. Bill Lumsden and the Ardbeg gents had to find someone who was making Black Sherry casks, then got to work on the balance of the Whisky. At first they tried aging new make spirit exclusively in these¬†casks but it wasn’t quite right. Then Dr. Bill decided to blend the Black Sherry aged Whisky with Ardbeg 10 and something really tasty was born.

Dark Cove: Tricole notes (molasses + toffee), over done brisket, meaty, thick, lots of umami, smoke, iodine, band-aid, squid ink, fish sauce.  With all these heavy notes, somehow the palate was really clean and smooth. Dark Cove is definitely a very umami focused Whisky, but is very pleasant and kept me coming back for more. I happily had 3-4 drams of it throughout the night.

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Our tasting was done, and it was time for the Ardbeg Committee members to try Dark Cove. Parrrrty!

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Ardbeg 10 and bags of Peat.

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Oh! There was a dog motif happening at the party too. Shortie is the Ardbeg mascot and he appeared all over Astor Center.

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Here he is again, complete with a crown. Adorable.

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There was also a VR station for the Committee members so they could enjoy a tour of the distillery whilst sipping Dark Cove.

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Fancy Ardbeg Urbanears y’all.

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Lastly, our host Brendan McCarron (the 2nd in command at Ardbeg) wearing a big black cloak (Dark Cove = Dark Cloak) and thanking everyone for coming to Ardbeg Night. Sláinte!

Thanks to The Baddish Group for inviting me to this fabulous event!

 

 

 

 

 

 

 

 

 

Lapel Piece

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Ladies and Gents, I’ve had a great time making cocktails for Irish Whiskey Month with all of you! As we roll through the last week of March, I’ve got a really killer cocktail with Teeling Single Grain that is both smooth and floral. Let’s step to it!

Oh but first, if you wanna join the party, use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in your cocktail.

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What do we say here at Home Bar Girl? “Don’t forget to stirrrrrr, stirring is zen y’all.” Yeaaaah man. Stir til you gaze out the window and grab yer prettiest coupe.

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Cast of Characters:

  1. My intention for this cocktail was to create a Manhattan variation to go with Teeling Single Grain Irish Whiskey. This Whiskey has¬†berry & honey notes which definitely made me think of…
  2. Montenegro! What goes better with honey than flowers? Amaro Montenegro is the perfect spring Amari and I felt like its floral notes were apropos.
  3. Initially, I made this drink with Italian Vermouth¬†but switched it because Dolin Rouge is¬†lighter in body than its Italian counterparts. Manhattan variations can be really tricky because you are working with so few ingredients and¬†I didn’t want the Vermouth to overpower the other two ingredients in the drink.

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What do gentlemen frequently put in the lapel of their suit in the spring? A flower.

Lapel Piece 

  • 2 oz¬†Teeling Small Batch Irish Whiskey
  • 1/2 oz Amaro Montenegro
  • 1/2 oz Dolin Rouge Vermouth
  • Garnish: Lemon peel

Combine ingredients over ice and stirrrrrrrrrrrrrrrrr. Strain into chilled coupe, express Lemon peel and garnish.

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Cheers y’all!

Blind Tiger

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Today I’ve got a lively and flavorful concoction for Irish Whiskey Month! Teeling Small Batch is joined by Jamaican Rum, Citrus sherbet, and a bunch of herbaceousness for this exciting tipple.

If you wanna join the party, use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in your cocktail.

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Yeah y’all, my fave split base is back in action! If you haven’t put Teeling Small Batch with Smith & Cross Jamaican Rum, you need to step to it!

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Cast of Characters:

  1. I wanted to use Citrus Sherbet with Teeling Irish Whiskey and Smith & Crosss cause I thought they would make some serious magic together. Turns out they do!
  2. Then I wanted to add some herbaceous notes to the drink to add depth and make things more interesting. Since Amaro CioCiaro has a lot of Orange flavor, it seemed just right to compliment the Sherbet.
  3. Lastly, I added Dale Degroff’s Pimento Bitters because they have Wormwood, Anise, and spices. Basically, I wanted¬†to make¬†things even more interesting.

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Blind Tiger

  • 1 1/2 oz Teeling Small Batch Irish Whiskey
  • 1/2 oz Smith & Cross Navy Strength Jamaican Rum
  • 1/2 Amaro CioCiaro
  • 1/2* oz Citrus Sherbet
  • 1 dash Dale Degroff’s Pimento Bitters (sub Allspice Dram)
  • Garnish: freshly grated Nutmeg

Combine ingredients over ice and short shake. Strain into double Rocks glass with ice and garnish.

*If 1/2 oz makes the drink too sherbety for you, change it to 1/4 oz and taste.

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Sherbet dreams y’all! May your Irish Whiskey Month be supremely delicious!

The Captain’s Leave

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Happy Friday to all you #IrishWhiskeyMonth party people! It’s finally spring in NYC and I’m so happy not to be wearing a million layers, and a jacket, and a hat, and gloves, and giant snow boots. To celebrate this change of season, I’ve made a Tiki Drink with Teeling Small Batch Whiskey.

If you wanna join the fun, use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in your cocktail.

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Hello dreamy umbrella, cherry & pi√Īa. You make me wanna swoop off to a tropical beach!

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Here are your cast of characters:

  1. I wanted to put Teeling Small Batch with…
  2. Apricot Liqueur cause it’s warm and sunny out. #happiness
  3. I knew the Orange Flower and Almond notes in Orgeat Syrup would go well with Apricot.
  4. Lastly, Lemon Juice for acid, length, and to balance the sweetness.

This combination of flavors was also inspired by two classic cocktails: an Army & Navy and a Colonel Cocktail (1937 version: Whiskey, Apricot Liqueur, Grapefruit, Simple Syrup).

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The name of the drink is an homage to the two cocktails mentioned above, except that the commanding officer in question is on holiday. The Captain has left the ship, is headed to a deserted island, and is on leave. Don’t call, he won’t pick up the phone.

The Captain’s Leave

  • 1 3/4 oz Teeling Small Batch Irish Whiskey
  • 1/4 oz Rothman and Winter Apricot Liqueur
  • 1/2 oz Orgeat
  • 1/2 oz Lemon Juice
  • Garnish: Tiki Umbrella, Pineapple Chunk, Maraschino Cherry

Combine ingredients over ice and shakity-shake-shake. Strain into double rocks glass over crushed ice. Garnish. Tiki time.

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Suuuuuuper dreamy. Welcome to the weekend y’all! Have an excellent #IrishWhiskeyMonth!

Revivalist Punch

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Alright, alright, alright. We’re rolling deep with this Irish Whiskey Month¬†party, deep into the late 19th Century! I’ve got another take on a Classic Cocktail for y’all, so let’s dive right in.

If you wanna join the fun, use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in your cocktail. I’ll be using Teeling Small Batch and Single Grain Whiskies cause I am waaaay into them.

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To prep for all these Irish Whiskey drinks, I’ve been reading through the Whiskey recipes on Martin’s Index of Cocktails and Mixed Drinks. (iOS only) If you don’t have this app, I STRONGLY RECOMMEND it! Over 2,000 drinks from the mid 19th-early 20th centuries! It’s like a historical index of cocktails!

At some point I stumbled across a recipe for a “Genuine Whiskey Punch” from 1891 with Whiskey, Lemon Juice, Gum Syrup, and Jamaican Rum as a float. INTERESTING! Then I found another recipe called¬†“Whiskey Punch” from 1917 with Whiskey, Pineapple Gum Syrup, Red Vermouth, and Lemon Juice.

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Cast of Characters:

  1. I decided to riff on the 1917 recipe considering that I have Pineapple Gum Syrup
  2. and the Teeling Single Grain has a lot of berry notes which go well with
  3. Quinta Infantado Ruby Port.¬†I decided to swap Red Vermouth for this Port cause it’s both a bit sweet and dry at the same time. It also has mad berry notes that reinforce the berry notes in Teeling Single Grain.

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Y’all know I’m obsessed with Punches, so if you wanna make this into a large format Punch: scale up, add water to taste, and chill before serving.

Revivalist Punch

  • 1 1/2 oz Teeling Single Grain Irish Whiskey
  • 1/2 oz Quinta Infantado Ruby Port (dry Ruby Port)
  • 1/2 oz Pineapple Gomme Syrup
  • 1/2 oz Lemon Juice
  • Garnish: Lemon peel Rose, Luxardo Maraschino Cherry

Combine ingredients over ice and shake hard. Strain into a fancy tumbler with ice and garnish.

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Hope y’all enjoy Revivalist Punch! Have an excellent #IrishWhiskeyMonth!

Silk Bonnet Cocktail

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Happy Hump Day! Y’all ready to get this Irish Whiskey¬†Month started? Me too!

If you wanna join the party, use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in the cocktail. I’ll be using Teeling Small Batch and Single Grain Whiskies cause I love them¬†so much.

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I wanted to start this party off with a bright and fun sipper, so I decided to do a riff on the classic Brown Derby Cocktail. I had a really supreme red Grapefruit and it was calling my name!

Grapefruit: “Gurrrrrl, please put me in a drink!”

Me: “Ok pretty Grapefruit, anything you ask.”

Grapefruit: ~bats eyelashes and smiles at me~

Me: ~blushes~

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Cast of characters: I¬†picked Teeling Small Batch for this cocktail cause it’s aged in Rum barrels and I thought it would go well with Honey and that stunning red Grapefruit.

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Silk Bonnet Cocktail

  • 2 oz Teeling Small Batch Irish Whiskey
  • 1 oz red Grapefruit juice
  • 1/2* oz Honey Syrup (1:1 ratio)
  • Garnish: a big Grapefruit peel. Not mandatory, but the Grapefruit asked me to do it!

Combine ingredients over ice and shake it gurrrrrrrrrl. Double strain into yer prettiest coupe. Garnish with that sassy Grapefruit peel.

*How much Honey Syrup you add depends entirely on how sweet the Grapefruit is. I’d start with 1/2 oz and taste. You may want to go up to 3/4 oz, you may not. Up to you.

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Cheers y’all and have a fabulous time shaking up those #IrishWhiskeyMonth cocktails!