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!

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The Importance of Being Ernesto

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Recently, I did a post of recent acquisitons which included Amaro CioCiaro. In my initial few words about CioCiaro, I said that I was going to use it in Tiki. I totally still am and already have some Tiki recipes with it, but what I failed to mention was that I was going to use it with Tequila!

“Oh, sweet, beautiful Amaro CioCiaro, how Orange thou art!” -a short laudation by Home Bar Girl

When I get a new liqueur or any sort, I like to think how I can use it in lieu of something else. In the case of Tequila, I wanted to use it in lieu of Cointreau in the Tequila + Citrus + Orange Liqueur format. (Love you forever Cointreau, there will never be another!) I picked an Añejo Tequila (Corralejo is my jam!) as the richer notes would pair better with an Amaro than say, Blanco Tequila. It’s heavenly! You could probably use a good Reposado and it would work just as well.

CioCiaro & Santa Maria

Goodbye Piney, Alpiney Santa Maria, helloooooo CioCiaro!

The Importance of Being Ernesto

  • 1 3/4 oz Corralejo Añejo Tequila
  • 3/4 oz Amaro CioCiaro
  • 3/4 oz Grapefruit Juice
  • 1 dropper Brooklyn Hemispherical Sriracha Bitters or any other Chili Spiced bitters
  • Garnish: Orange peel and a Pinch of Salt

Combine ingredients over ice and shake until proper dilution and chilling have occurred. Double strain into coupe, express Orange peel and garnish. Drop a few bits of Salt into the glass.

Cheers!

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Don’t you want this right now? Like, right now/right now/right now!

You’re So Kind + Recent Acquisitions Apr 2015

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Y’all, I got some new stuff and replenished some old stuff so let’s talk about it!

Plymouth Gin – I will always and forever hold Plymouth in the highest regard. It is the best English Dry Gin and the most versatile. I use it in every Gin cocktail possible but it really stands out in Sours, Martinis and all the classics. Specifically, check it out in The Oldest Living Confederate Widow.

Pimm’s No 1 – Something inside of my head snapped and said, “IT’S SPRING AND IT’S PIMM’S SEASON!” Check out my Ceylon Pimm’s Cup on BarNotes.

Amaro CioCiaro – I have read much about this Amaro and how it’s the best option for us modern folks to get something like the original Amer Picon. I finally had some as a digestivo at Walter’s a few weeks ago and wow, it’s wonderfully orange! I’m going to use it in Tiki, I totally am.

Rothman & Winter Apricot Liqueur – I’ve been eye’ing this one for awhile as well. There are a lot of Classic Cocktails with Apricot liqueur and I plan to make them all. Oh and totally gonna use it in Tiki. (shocking, I know)

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I am proud to post the above photo and humbled that I am privileged to have this. I feel like I need to pinch myself everytime I look at this bottle. In fact, let’s look at it again, shall we.

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I secretly got this from a secret bartender at a secret bar that I totally cannot talk about but if you’re reading this, thank you so much. The secret person who did this is SO KIND! I’m about to cry with excitement and emotion!

Hendrick’s Quinetum – This ultra rare, not sold in stores, limited edition Hendrick’s Quinine Cordial was developed by master distiller Lesley Gracie specifically to be used with Gin. Essentially, it’s tonic syrup and a most delicious one at that.  In Lesley’s words “What most bartenders will immediately pick up on is the orange nose, giving way to subtle lavender notes.  The taste has a deep green, bitter flavor from the wormwood, holy thistle and, of course, quinine.  Bartenders should find this combination amiable for crafting into cocktails with Hendrick’s characteristic floral notes and spicy bitterness, which comes from the caraway seed and cubeb berries.” Yes please. I will be using it, as intended, with Gin.

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Well, that’s all for now! Recipes coming SOOOOOOON.