HBG Video: Gin & Orange No. 1

Hey y’alllllll! Welcome to my first cocktail video! My friend, the incomparable Julian Franco came over to my lil apt, and shot this video of me making Gin & Orange No. 1. Hope you enjoy and here’s the recipe!

Gin & Orange No. 1

  • 1 1/2 oz London Dry Gin
  • 1/2 oz Carpano Antica Italian Vermouth
  • 1/2 oz Cointreau
  • Two dashes Orange Bitters
  • Garnish: Orange peel

Stirrrrrr & Strain. Express Orange peel and garnish.

Cheers!

Bimini Gin: Sunshine in a Bottle

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Woooooohoo-hoo-hoo y’all, I’ve got it! I’ve got the fun we’ve been looking for!

I recently had the supreme pleasure of tasting a new Gin at Pouring Ribbons here in NYC. It was one of their Monday night 80s parties and they were making Pretty In Pink themed cocktails. I saw a tasty looking Negroni variation with Bimini Gin, Campari, Red Grapefruit + some other fun stuff and ordered one.

It was totally awesome and the Gin was soooooooo good!

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Like SO SO SO GOOD! Fortunately for me, Darren Case (creator of Bimini) was at the party handing out samples of his fabulous Gin and I got to taste it.

With notes of Citrus peel, flowers, Coriander, Cardamom, a shimmering viscosity, and some kind of extra magic, Bimini Gin is literally perfect for hot weather cocktails. Like, I want to make a million Tom Collins with this stuff.

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But first things first, what do we do when we get a new Gin? We make a Martini.

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For Bimini Gin, I felt a Melissa Martini was the best way to go cause this bright, sunny Gin is begging for Lemon Balm + Dolin Blanc.

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I’ve changed the ratios from the original Melissa Martini and nixed the Absinthe to better pair with the lightness of Bimini Gin.

Melissa Martini No. 2

  • 2 1/4 oz Bimini Gin
  • 1/2 oz Dolin Blanc (Carpano Bianco would be awesome too)
  • Garnish: Lemon Balm leaf

Combine ingredients over ice and stirrrrrrrr til it becomes a bit cloudy. Strain into chilled coupe. Spank the Lemon Balm leaf, rub it on the glass, smell it, and garnish.

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You can bet I will be making more cocktails with Bimini Gin, so stay tuned! Cheers to our upcoming summer weather!

I Never Thought This Day Would Come

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Y’all, guess who actually went out and bought a bottle of Vodka? THIS GURL! I was at the farmers’ market in Prospect Park and Orange County Distillery was sampling some of their spirits. I tasted the Gin and Vodka, both of which were pretty tasty, but the Vodka was honestly better!

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“Gurl what? You liked a Vodka better than a Gin? Why?”

  1. It’s made from Sugar Beets.
  2. The viscosity is killer.
  3. It’s just straight up delicious with lots of citrus and floral notes.

Basically, this is the second coming of Vodka.

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So of course I wanted to put it in a spring themed drink with Lavender, Mint, Honey, and Lemon.

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And since the mint was so fabulous, I decided to turn this into a smash.

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The name of this drink comes from the fact that I honestly never thought I would like a bottle of Vodka enough to buy it.

I Never Thought This Day Would Come

  • 2 oz Orange County Distillery Vodka
  • 3/4 oz Honey Syrup
  • 3/4 oz Lemon Juice
  • 1 dash Barkeep Lavender Bitters
  • 5 big Mint Leaves
  • Garnish: Mint Bouquet

Add mint, Lemon juice, and Honey syrup to Collins glass and muddle. Add Vodka, Lavender Bitters, and ice. Stir for a bit so the ingredients are all swimming together nicely. Top with soda water and garnish with Mint Bouquet.

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Damn straight y’all. I am now a fan of this really delicious Vodka. Cheers to all your adventurous purchases!

Five Great Jobs

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Say it with me, “Barr-ell Bour-bon. Barr-ell Bour-bon! BARR-ELL BOUR-BON!” Woo y’all, this Barrell Bourbon Batch 006 is deeeeeelicious and today I’m putting it in a tasty sour. If you’re unfamiliar with this unstoppable cask strength bourbon, head over to my review so you can understand the awesomeness that I’m talking about.

You read it? You read the review? Cool! Let’s proceed.

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Golden glory, y’all. Golden glory.

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Cast of Characters:

  1. I wanted to put all that Barrell Bourbon Batch 006 fruity, wheaty, popcorny, apricoty, fabulousness to use with some bright flavors. I was thinking, “Spring sour. What could go in a spring sour?”
  2. ST-GERMAIN! Man, I haven’t used St-G in such a long time. What happened to me? It’s so wonderful, so pleasant, so beautiful to behold and smell. St-G, will you marry me?
  3. Then I thought, “ohhh, let’s keep the fun going and add a bit of orange!” So I reached for the Grand Marnier. It totally complimented.
  4. Lemon for acid, balance, and cause this is a sour. Captain obvious is obvious. (I mean, I could have tried it with Grapefruit or Lime but why? Lemon is the only choice here except for maybe Yuzu. Damn, I wish I had some Yuzu!)
  5. Lastly, a small amount of 2:1 Cane Syrup cause I felt the drink needed to be just a tiny bit sweeter.

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I decided this was going to be an “express and discard” situation. If you want to plop the peel in the drink, go for it!

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Why Five Great Jobs? Cause there are five ingredients and they are doing a helluva great job.

Five Great Jobs

  • 1 1/2 oz Barrell Bourbon Batch 006
  • 1/2 oz St-Germain
  • 1/4 oz Grand Marnier
  • 3/4 oz Lemon Juice
  • 1 Barspoon Rich Simple Cane Sugar Syrup
  • Garnish: Lemon oil

Combine ingredients over ice and shake it like a rocket. Double strain into double Rocks glass on the rocks. Express Lemon peel and discard.

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Yum yum yummy yum yum. This drink is so damn fabulous, it makes wanna shake my tail feathers!

Cheers y’all! May all your Barrell Bourbon dreams come true!

Thyme Is On Your Side

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Are y’all ready for tons of puns? Cause I’ve got a drink with Thyme today!

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But first gaze at this pretty-pretty, delicious smelling Thyme plant and come up with as many puns as you can:

“I’m talking about the space-thyme continuum.”

“We don’t have a lot of thyme, y’all! Step to it!”

“She looked longingly at his watch, a thick, masculine band with an admirable face. She leaned over and asked, ‘What thyme is it sir?'”

Thyme Syrup

Ok, now that we’ve gotten that out of our systems, let’s make some Thyme syrup.

Thyme Syrup

Ingredients:

  • 1/2 cup Sugar
  • 1/2 cup Water
  • 5 Thyme sprigs

Instructions:

  1. Add sugar and water to a pot and bring to a low simmer.
  2. Add thyme sprigs and simmer for around 15 minutes making sure the liquids do not boil.
  3. Remove from heat, cover and let sit til the syrup cools to room temperature.
  4. Keep in a sealed container in the fridge. Should keep for 2 weeks.

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Now on to this sweet and complicated tipple. Boomp.

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So Thyme syrup really begs for more planty things and I decided to go all the way out.

Cast of characters:

  1. In this plant-filled haze, my first thought was Rhum Agricole.
  2. And ohhhhh man, what goes really well with Agricole? MEZCAL! It’s like a smoked plant sensation!
  3. And what goes well with a smoked plant party? CELERY BITTERS!
  4. Finally, Lemon juice for balance.

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For prettiness, smell and to emphasize the plant party, a Thyme sprig garnish.

Thyme Is On Your Side

  • 1 oz La Favorite Coeur d’Ambre Rhum Agricole
  • 1 oz El Señorio Espadín Mezcal
  • heavy 1/2 oz Thyme Syrup*
  • 3/4 oz Lemon Juice
  • 1 dash Scrappy’s Celery Bitters
  • Garnish: Thyme sprig

Combine ingredients over ice and short shake it like a rocket. Double strain into double Rocks glass. Garnish with Thyme sprig.

*I tried it with 3/4 oz Thyme Syrup and it was too sweet for me. If you wanna try it that way, go for it!

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This is totally one of those sitting in the backyard/on the porch/at the park/by the pool/ at your outside happy place. Kick back and keep em coming.

Happy Thymes for all of us!

Barrell Bourbon & the BB Julep

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Y’all, I’ve got a killer cask strength Whiskey from Barrell Bourbon for us today! I found out about them from a friend of a friend who suggested that I might be interested in their bourbon and hoooo boy, I’M SO INTO IT! If you note the photo above, I’m already 1/2 way through the bottle!

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Each batch of Barrell Bourbon is sourced from Kentucky or Tennessee and bottled at cask strength. The vision of Barrell Bourbon is to provide a unique expression with every release and I can honestly say, I’ve never had a Bourbon like this! The mash bill for Batch 006 is 70% Corn, 26% Rye, and 4% malted Barley. It was aged for 8 years, 6 months in charred white oak barrels.

Barrell Bourbon Batch 006 Tasting notes:

  • Color: deep honeyed Amber
  • Nose: Initial notes of toasted nuts, buttery popcorn, summer wheat, and charred oak followed by caramel, strawberry, baked peach, minerals, dried vegetals, and baking spices.
  • Palate: Really welcoming and super delicious. Notes of orange peel, apricot, peach, strawberry, buttery popcorn, wheat, charred oak, cinnamon, and dry stones.
    Add water and the fruit notes really come out! More apricot. Lemon peel. Wow! Super fruity!
  • Mouthfeel: at cask strength it’s hot but the heat dissipates quickly making for a smooth and very flavorful dram. Really wide and pleasant stone fruit and citrus notes dance on the tongue.
  • Finish: really really lonnnnng finish with stone fruit, decadent popcorn, and cinnamon notes coming in waves.

I would highly recommend drinking this neat in a snifter, at least for the first few sips. Once you’ve experienced Barrell Bourbon at full strength, add a few drops of water and see how the bouquet just opens up! Such an incredible experience.

However, y’all know how I roll and I was dying to put all that fruity fun into a cocktail!

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My first thought was “how can I make this Bourbon shine like the star it is? What cocktail could I put it in where it isn’t covered up by other ingredients?” MINT JULEP! Yes y’all, a Mint Julep with Barrell Bourbon and some Peach Nectar. OOOOOOH MAN!

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Since we’re using more than just Bourbon and sugar for this Julep, I’d advise stirring things together ahead of time.

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BB Julep

  • 1 1/2 oz Barrell Bourbon batch 006
  • 1/2 oz Peach Nectar
  • 1 barspoon Rich Cane Syrup*
  • 4-5 Mint Leaves
  • Garnish: Mint sprig

Combine Barrell Bourbon, Peach Nectar, syrup  and stir until they’ve combined nicely. Grab your Julep cup or Mule mug and muddle some mint into it. Add liquids, ice, and garnish with a big Mint sprig.

*If you have peaches and can make fresh Peach juice, you may want to omit the syrup.

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Damnnnnn this drink is good. I mean, this Barrell Bourbon is so damn good that you don’t really have to do much to make a great cocktail with it. I will be making more drinks with it in the near future so stay tuned!

Cheers y’all!

Age and Freshness: The Last Drop Distillers 50 Year Blended Scotch

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Today, we’re going to talk about a very special Whisky. A Whisky so rare and wonderful that it dances on the tongue and buzzes in your mouth. A Whisky so fine and complex that it had a room full of spirits writers scratching their heads whilst they tried to wrap their heads around the explosion of flavors they were tasting. A Whisky so alive, I could hardly believe it was so fully aged. I’m talking about The Last Drop Distillers 50 Year Old “Double Matured” Blended Scotch Whisky.

I was invited to Sel Rrose by the Baddish Group to attend this most excellent of tasting events and I shall tell you all about it, photo essay style.

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The Baddish Group are without a doubt, the classiest firm in NYC and thusly we were treated to some very fine cocktails and some of the best seafood I’ve had in the USA.

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I started the night with a French 27, a truly excellent French 75 variation with Zaya Rum, Mesquite Honey syrup, Lime juice, Champagne, and a Thyme sprig garnish. It was killer! We should all make this cocktail, like right now!

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The raw bar of champions, I swear to the stars y’all, THE BEST SEAFOOD EVER!

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The best seafood means the best oysters and seriously, I keep dreaming about these beauties! If you note the mignonette on the bottom left, it was a thai style sauce with ginger and scallion. HOOO boy, brilliant flavor combination!

And that’s what this is really all about, right? The whole reason we’re here sipping Whisky (or making cocktails) is because of the taste, smell, and feeling it evokes within us. For me, working with spirits is about achieving an unique and excellent combination of flavors that leave me excited, temporarily satiated, yet searching for more.

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Let’s talk about the Last Drop Distillers aged Whisky, shall we?

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Our illustrious host for the evening, the ever cheerful Beanie Espy sharing her wealth of knowledge.

The Last Drop Distillers was founded in 2008 by two industry pioneers, Tom Jago and James Espy. Between them, they have created some of the world’s best known spirit brands: Johnnie Walker Blue Label, Chivas Regal 18 Year Old, The Classic Malts, Malibu, and Bailey’s Irish Cream. Instead of resting on their laurels, Tom and James turned their attention to something different, finding and bottling the finest, rarest, and most exclusive spirits. They are joined by their daughters Rebecca Jago and Beanie Espy, making this the most adorable father-daughter company ever.

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To date, they have released six award-winning expressions such as a Blended Scotch from 1960, a Cognac from 1950, a Single Malt from 1967, and now the 50 Year “Double Matured” Blended Scotch Whisky pictured above.

This particular expression came about when they found a 30 year blend of over 50 different Whiskies intended for the Taiwanese market in 1995. Whenever blends are made there is always some left over, so the remaining Whisky was split up, placed into seven Oloroso Sherry casks, and returned to a traditional maturation warehouse in the lowlands of Scotland. There it rested for 20 years until it was bottled at its peak in 2015.

Yes please.

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Each expression comes in a luxurious yet understated leather case, including a booklet certifying the bottle, and a bonus 50ml mini! Beanie explained that the mini is The Last Drop Distillers calling card because often people want to save the full bottle for a special occasion but they can drink the mini right away. Brilliant.

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 Look at the color, viscosity and slowly moving legs! SUPER SLOW LEGS Y’ALL!

The Last Drop Distillers 50 Year Old “Double Matured” Blended Scotch Whisky notes:

  • Nose: Entrances of cherry, candied orange peel, aged Rum, brown sugar, and a pleasant woodiness followed by really intriguing brininess, minerality, and herbaceous set of tones.
  • Mouth: The minerality is really happening and quite lively on the tongue. The fruit notes are reinforced on the palate and explode with a few drops of water. Orange peel, dark tart cherry, caramel, toffee, baking spices, and there’s that briney salinity floating in the background.
  • Body: This is without a doubt, the liveliest Whisky I’ve ever tasted and it’s 50+ years old! It literally danced on my tongue, bounced around my mouth, and never stopped being exciting. It felt like the Whiskey was alive.
  • Finish: lonnnnnnng and wide, well balanced, aggressive and abundant with fruit notes, spices, and lingering minerality.

Seriously y’all, this is not an armchair Whisky, it’s a get up and dance Whisky. It’s a shout about it from the rooftops, invigorating, thrilling experience.

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With so much excitement in one small pour, it’s not surprising that The Last Drop Distiller’s motto for finding spirits is, “the magic combination of age and freshness.” Indeed. Such a miraculous dram of Whisky.

The Last Drop Distillers 50 Year Old “Double Matured” Blended Scotch Whisky is bottled at cask strength, with no dilution or additives, and is non-chill filtered so we can experience every exciting note this orchestra of a bottle contains. To add this exceptional Whisky to your collection, contact The Last Drop Distllers through their website.

Cheers!

Thanks again to The Baddish Group for having me!

 

 

 

 

 

 

 

 

Spring has sprung: Green Reeny

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APRIL! SPRING HAS FOR REAL SPRUNG!

Hi y’all! I’m totally engulfed in a sea of greenery. I have herbes everywhere: in my mind, on my windowsill, in my fridge, on my list of things to get at the Farmers’ Market…

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…in my drinks. Check this beautiful Dill!

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Inspirational ingredients:

  1. My goal was to put Dill and Cucumber in a drink and it not be a Bloody Mary variation.
  2. And I’ve been on a “how can I get Rhum Agricole to go with herby things” kick, so La Favorite Coeur d’Ambre was a no-brainer.
  3. What else goes with planty things? Tequila cause Tequila is planty. I’ve got the delicious Corralejo Blanco in my Home Bar right now and it fit the drink perfectly.
  4. Ok so this next ingredient was actually the hardest decision: Lemon or Lime? Now when you think Dill and Cucumber, you usually think Lemon, but I was working with Rhum and Tequila, hence, Lime.
  5. A lil Cane Syrup for balance.

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Yes, this is a muddled drink, but that doesn’t mean it can’t be pretty! Score those Cukes!

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The name of this cocktail comes from the fact that my illustrious girlfriend who is named Doreen (and sometimes referred to as Reeny) loves this drink. Cheers darling!

Green Reeny

  • 1 oz La Favorite Coeur d’Ambre Rhum Agricole
  • 1 oz Corralejo Tequila Blanco
  • 3/4 oz Lime Juice
  • scant 1/2 oz Rich Cane Syrup*
  • 1 Cucumber Wheel
  • 1 Sprig Dill
  • Garnish: scored Cucumber wheels and Dill sprig

In tin, combine Lime juice, Syrup, Cucumber, Dill and muddle. Add Rhum, Tequila, ice, and short shake. Double strain into double Rocks glass over ice and garnish.

*I switched over to 2:1 Cane Sugar Syrup because I wanted to use less volume and have greater viscosity in my drinks. I’m digging it for now.

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Mannnnnnn. It’s so fresh and pretty. You could legit drink a bunch of these while sitting on the porch/in the backyard/in the garden/at a cabin upstate/wherever your green happy place is.

Cheers y’all!

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!