MonteNegroni

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Y’all, it hit me a couple of days ago that I’ve been making a lot of rather difficult Rum based Tiki drinks. I’ve made them because I love them so very much and I’ve made them because I’ve been in a Tropicaaaaaaaal mood. Well, now that it’s August and my mind is shifting towards Autumn, I wanna make something simple.

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Something easy breezy (cover girl). Something stirred.

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Something in a sexy vintage tumbler with an orange peel.

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Something like a Negroni. Yes, exactly, I want a Negroni but let’s swap the Campari for Montenegro and keep the Carpano Antica. Perfect.

MonteNegroni

  • 1 1/4 oz Plymouth Gin
  • 3/4 oz Carpano Antica Formula
  • 1/2 oz Amaro Montenegro
  • Garnish: Orange peel

Combine ingredients over ice and stirrrrrr. Strain into a fancy tumbler over ice, express Orange peel and garnish.

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Yessssssssss. Thank you beautiful ingredients, you’re so very inspirational. Remember, every week is #NegroniWeek.

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Admiral Montenegro

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Y’all, it’s nearly August…YIKES! Ok, ok. Let’s all calm down a minute and reflect on what this means. 1. Summer is not over. 2. The light is changing and we’re looking forward to Autumn, which means that 3. Perhaps we want a lil depth and character in our Tiki drinks.

Amaro Montenegro is here to give us that character!

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Hello Luxardo Cherries, hello frosty glass.

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To the luscious Montenegro I’ve added Flor de Caña 7 (smoothest of all), Carpano Antica (the spices go so well with the Montenegro), Orgeat, and some Lime juice. This is a seriously satisfying and complex Tiki drink. Hope you enjoy!

Admiral Montenegro

  • 1 oz Amaro Montenegro
  • 1 oz Flor de Caña 7 Year Aged Rum
  • 1 oz Carpano Antica Formula
  • 1 oz Lime Juice
  • 1/2 oz Orgeat
  • Garnish: hollowed out Lime Half with Maraschino Cherries

Combine ingredients over ice and short shake. Double strain into double Rocks glass (or short Tiki mug) over crushed ice and garnish.

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Cheers!

Spring Cocktails with Jägermeister

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Yes, you read that right! Spring Cocktails with Jägermeister!

Do you know who had no idea how versatile Jägermeister is? ME! I had no idea but oh my goodness, I’m so into it!

When I was initially approached about this campaign, I was a tad hesitant because when I thought of Jäger, I thought of shots (and y’all know i’m averse to shots). But then I read about some of the ingredients in Jägermeister: Cinnamon, Star Anise, Orange peel, Ginger root, Cardamom, Lavender, and I got really excited!

Bonus: as a part of this campaign, I have been given a couple of recipes from one of my fave bartenders, none other than Sother Teague from Amor y Amargo! If Sother endorsed Jägermeister, then I most definitely wanted to give it a try!

Jägermeister

Jägermeister, a fantastic combination of herbs and spices.

If we’re going to make recipes with Jägermeister, then we should start by treating it like we should treat any good Amaro/Aperitif/Digestif and break down the flavors.

Tasting Notes:

  • Nose: Ginger, Licorice, Spices, Anise, Root Beer, Citrus,
  • Tongue: Mint, Cinnamon, Clove, Cardamom, Honey, spices, earthy, robust
  • Finish: long and wide, full bodied

Exciting right? Totally totally exciting! Let’s dive into some recipes!

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We’ll start with one of Sother’s Recipes, Precision Timepiece. This recipe feels like a Negroni variant, albeit one full of flavour and spices.

Precision Timepiece

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

Bonus: if you add a little Club Soda, you suddenly have spirited “Root Beer”.

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For the next recipe, you’re going to want to keep that bottle of Aperol handy but also get some Strawberries cause what says spring like Strawberries? (The answer is: nothing)

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To the Jäger and Aperol we add Chartreuse Jaune which has a mille-fleurs + honey aroma and is magical in spring cocktails.

Little Red Jacket

  • 1 1/2 oz Jägermeister
  • 1/2 oz Aperol
  • 1/4 oz Chartreuse Jaune
  • 1/2 oz Lemon Juice
  • 2 Strawberries
  • Club Soda
  • Garnish: 1 Strawberry, Lemon Wheel, Rosemary sprig

Muddle Strawberries and Lemon juice in tin. Add Jägermeister, Aperol, Chartreuse and ice. Shake and double strain into Collins glass over ice. Top with Club Soda and garnish with Strawberry, Lemon Wheel and Rosemary sprig. Sensational.

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And now it’s time for perhaps the most exciting formula yet: Jägermeister + Aged Rum = spiced Rum. I mean, why isn’t everyone all over this? I don’t have any Spiced Rum in My Home Bar but by combining these two together, I NOW HAVE SPICED RUM.

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Again, we’ll start with a recipe from Sother Teague cause this recipe is BRILLIANT.

German Vacation

  • 1 oz Jägermeister
  • 1 oz Flor de Caña Aged Rum
  • 3/4 oz Ginger Syrup*
  • 3/4 oz Orgeat
  • 3/4 oz Lemon Juice (Lime Juice works really well too)
  • Garnish: Heavy dashes of Peychaud’s bitters. I added the Hollowed out Lime half, Maraschino Cherries and Sail. Really, as long as you add the Peychaud’s, use whatever garnishes you want! (Candied Ginger would be amazing btw)

Combine ingredients over ice and short shake. Strain into Collins or Tiki Glass over Cracked or Crushed ice. “Paint” the top of the drink with Peychaud’s bitters and garnish as you please.

Ginger-Syrup

*Ginger Syrup – Combine 1 cup of Sugar (Demerara or Turbinado), 1 cup of water and 1 cup of roughly chopped Ginger root in a Saucepan. Heat on low until just before liquids start to boil, then remove from heat. Cover and let sit for around 8-9 hours. Strain into jar and refrigerate. **If you are going to keep this syrup for several weeks, add around 1 oz aged Molasses Rum (like Flor de Caña) to syrup to preserve. Will make approx 2 cups of Ginger Syrup.

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The Pineapple Spear Bunny Ears are back again!

For the last Spring Cocktail with Jägermeister,  I’ve got a total West Indian Tiki cocktail for y’all!

Gamekeeper’s Grog

  • 1 oz Jägermeister
  • 1 oz Denizen Aged White Rum
  • 1/2 oz Smith & Cross Navy Strength Jamaica Rum
  • 1/2 oz Lime Juice
  • 1/2 oz Pineapple Juice
  • 1/4 oz Cinnamon Bark Syrup
  • Garnish: Hollowed out Lime half, Grapefruit peel Rose, Maraschino Cherry, Pineapple Spear Bunny Ears

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

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Wasn’t that totally delicious? Yes, it totally was! Don’t worry, this isn’t the end of my relationship Jägermeister as a cocktail ingredient. I’ll keep posting recipes as I come up with them.

Note: I cannot emphasize how thrilling of a discovery it was that Jägermeister + Aged Rum = spiced rum. YAAAAAAAAS Kween!

Thanks to M Booth for including me in this exciting campaign and sending the bottles of Jägermeister, Aperol, Amaro Montenegro and Dale Degroff’s Pimento Bitters!

Bolla Prosecco Cocktails for NYE

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Here we go, here we go, here we GOOOOOO. That Xmas business was some kind of business right? I feel like half the reason we all party so hard on NYE is to shake that Xmas business right off our backs and/or lose some weight. WAAAAOOOOOOOOH! Let’s party!

So then we get to “what the hell am I gonna serve/bring/drink on NYE”? You’re gonna drink a Bolla Prosecco Cocktail and you’re gonna love it. Bolla Prosecco is just perfect for party time. It strikes a nice balance between dry and fruity, is perfectly crisp and I seriously love it. I want it in every bubbly cocktail ever. Legit. Super tasty. Party party Prosecco. Bolla Baile Booty.

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I’m a classy gal and I love a classy Prosecco + Bitters + Sweetness cocktail anytime but especially on NYE. Give me a coupe with bubbly sweetness and just let me dance baby. So to y’all, I present a bunch of options for Bolla Prosecco cocktails. May you have a fun, ridiculous, sloppy, festive NYE filled with your favourite people!

Classic-Prosecco-Cocktail

Let’s start with the basics. A Classic Prosecco cocktail = Sugar, Bitters and Prosecco.

Classic Prosecco Cocktail

  • 1 Barspoon Sugar or 1 Sugar Cube
  • 1 dash of Angostura Bitters and/or 1 dash Orange Bitters
  • Bolla Prosecco

Add Sugar and Bitters to coupe, top with Prosecco. Stir gently until everything is swimming together nicely.

St-G-Prosecco

Next comes St-Germain and some Lavender Bitters. Pretty much to-die-for right here. We’re talking as refined as Downton Abbey but with a nod to la Belle Epoque. Swoon.

Belle Epoque Prosecco Cocktail

  • 1/2 oz St-Germain
  • 1 dash Lavender Bitters
  • Bolla Prosecco
  • Lemon Peel

In coupe, add 1/2 oz St-Germain, Lavender bitters, top with Prosecco and gently stir until everything is mixed properly. Express Lemon Peel and garnish.

Apple-Brandy-Prosecco

Here’s one for the Eastern Seaboard. This might be the most American bubbly cocktail ever but don’t quote me on that. 🙂

Mid-Atlantic Prosecco Cocktail

  • 1/2 oz Laird’s Apple Brandy
  • 1 Barspoon Cinnamon Bark Syrup
  • 1 dash Angostura Bitters
  • Bolla Prosecco

In coupe, add Brandy, Cinnamon Syrup and Bitters. Top with Prosecco and stir gently until the drink looks really American.

Raspberry-&-Prosecco

Aaaaaand from the Mid-Atlantic down to the sweltering depths of the Durrrty South. NOLA inspired, which is really just saying that you love to mix french and american flavours together. Mhmm, don’t pretend. I know what you do.

Parish Prosecco Cocktail

  • 1/2 oz Raspberry Liqueur
  • 1 dash Pernod Pastis or Herbsaint
  • 1 dash Peychaud’s Bitters
  • Bolla Prosecco

In coupe, combine Raspberry Liqueur, Pastis/Herbsaint and Peychauds. Top with Prosecco and stir gently until the drink looks sensational.

Chartreuse-Jaune-Prosecco

Back to the “Continent” for this one. And y’all, I’m not going to lie, this is definitely my favourite. I’m sort of upset that I didn’t already create this recipe because I would have drink’d/drank/drunk this all summer. It’s literally sensational. I want to take this Cocktail to a fashion show and then to an opera afterwards.

Fashionably Late Prosecco Cocktail

  • 1/2 oz Chartreuse Jaune
  • 1 dash Celery Bitters
  • Lemon Peel
  • Bolla Prosecco

In coupe, combine Chartreuse, Celery Bitters and Prosecco. Gently stir until the drink is ready to go to a fashion show. Express lemon peel and garnish.

Bonus Round: add 1/4 oz St-Germain

Amari-Prosecco

For the last one we go full Italian. Pick your favourite Amaro + Prosecco + Lemon peel and go wild!

Amari Prosecco

  • 3/4 oz Santa Maria al Monte Amaro (or whatever your favourite Amaro may be)
  • Lemon Peel
  • Bolla Prosecco

In coupe combine Amaro and Prosecco. Stir until the drink is really speaking to your wild side. Express Lemon Peel and garnish.

Well, that’s it! Have a sensational NYE! Thanks again to the Kind people of MBooth marketing for sending me this delicious bottle of Bolla Prosecco.

Wolskir Flip

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Flip, flip, flip-a-delphia

I know I’ve mentioned Santa Maria al Monte Amaro before but have been slightly overwhelmed with all this Holidaze/Xmas business and You’re So Kind posts lately…AHEM. Ok, seriously though, Santa Maria is my fave Amaro. It’s sort of like if you smashed Fernet Branca and Averna together but then lightened them up at the same time. Brighter, lighter, smooth, perfect as a digestivo. I drink Santa Maria neat in a tiny 1 oz cordial glass nearly every day.

Santa Maria Cordial Glass

Santa Maria lounging in a Cordial glass. Tasty.

Some instagram friends of mine mentioned a Flip contest and I was totally inspired. I love Flips, Silver Fizzes and anything with a Whole Egg. The most popular Flip amongst the HipStars is probably the Cynar Flip (excellent cocktail, such flavour).

Flips means you get to drink an egg in a cocktail. Which in turn means you can have vitamins and calories whilst consuming alcohol. DO YOU GET WHAT I’M SAYING? It means you can drink and not pass out! But don’t get crazy now, everything in moderation, especially Egg drinks!

This drink is named after my friend Rebecca Wolskir, a bad ass French teacher and Cyclo-Cross Maniac who also loves Santa Maria al Monte Amaro as much as I do!

Wolskir Flip

  • 3/4 oz Flor de Caña 7 Year Rum
  • 1/2 oz Sana Maria al Monte Amaro
  • 1/2 oz Christian Drouin Calvados
  • 1/4 oz Agave Nectar
  • 1/2 oz Half n Half
  • Egg Yolk

In tin, combine ingredients and Dry shake until Egg Yolk has emulsified. Add ice and shake again. Strain into Coupe and serve up. No Garnish.

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Lemme just drink this and take a nap. 

You’re So Kind + Recent Acquisitions

Just a quick post to update y’all on all of the new booze I’ve gotten recently. No recipes this time, but I wanted to get everyone excited about all the things I’ll be posting on during the Holidaze and Winter Times! Cheers to you all!

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Berentzen Icemint Schnapps: Look at it? Isn’t it beautiful? It’s also 100 proof and the mint flavor is so clean that I have to say…I like it even more than Wondermint! I’ve been sipping Icemint Schnapps neat, on the rocks and am working on a few cocktails!

Berentzen Pear Liquer: In the same way that the Bushel & Barrel is fruit forward, crisp and clean, the Pear Liqueur kills it! Very fresh and bright pear flavors! I’ve been using it a lot with Gin.

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Today in the mail, I got these four beautiful bottles of delicious possibilities courtesy of MBooth Marketing. Aren’t they kind? I think they’re pretty kind. YOU’RE SO KIND MBOOTH! Y’all I’m gonna make a LOT of Holiday Cocktails with these!

Campari: You know it, you know I love it. Negroni for life! But Campari isn’t just Negroni, it’s the best citrus bitter Liqueur! I’m gonna use it in punches!

Brugal Especial Extra Dry: This is a totally tasty dry Rum and such a bang for your buck! Toasted marshmellow, vanilla, coconut and citrus. I’m gonna use it in ALL the hot cocktails I possibly can!

NOLET’S Dry Gin Silver: I’VE BEEN WAITING FOR THIS AND IT WAS EVERYTHING I IMAGINED! Seriously though, such a fabulous gin. Raspberry, Turkish Rose and Peach notes are happening and NOLET’S is super smooth. I’m gonna use this every day? In every cocktail? Maybe! Definitely going to make some Martinis and a Martinez with it.

Patrón Cafe Incendio: I’ve been wanting a Chocolate liqueur and with my endless quest for spicy foods and drinks, Incendio fulfills my every need! Chocolate first, Chili spice next and the spice sits nicely on the tongue. I’m definitely planning to use it in Coffee Cocktails, with Añejo Tequila and with Rum.

Purchases-Late-Nov-'14

And then, here’s the recent acquisitions that I bought from the store!

Corralejo Añejo: I LUV Corralejo. Their Reposado is my favourite one to sip and so now that it’s Añejo season, I simply had to get this bottle. I’ll be using it in Old Fashioneds, with the Patrón Cafe Incendio, and sipping it neat.

St. Elizabeth Allspice Dram: Holiday spice in a bottle! So much Allspice! Like the NOLET’S gin, I’m probably going to use this every day in every cocktail I possibly can: Rum, Gin, Bourbon, Añejo, Apple Brandy. All of it. Allspice Dram forever!

Santa Maria al Monte: This is my favourite Amaro and I just couldn’t wait any longer to have it! I feel like Santa Maria is somewhere between Averna and Fernet but drier and less intimidating. Easy to sip neat. If you can have a taste, do it. If you can buy a bottle, do THAT instead. I’ll be sipping this all winter long!

Thanks for reading! The cocktails will be coming soon!

Lemme See That El Camino

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Whoop! Here’s another post where I get to talk about the Home Bar Girl Tequila Challenge and Something Awesome. Last time the Something Awesome was Penelope Cruz, this time it’s that oh so sexy El Camino.

1. The Tequila Challenge: to encourage us Home Bar Gurls and Dudes to think of Tequila as more than “shots!” and/or “Margarita Time”. Don’t get me wrong, I LOVE a good Marg as much as the rest of the world but Tequila is versatile! Think about using Tequila in place of Gin or Whiskey in your cocktails. Pair it with Vermouth, Amari, Bitters and Chartreuse Jaune. Stir it, Shake it, Serve it, Sip it. Yep, Sip your Tequila, don’t Shoot it! If this means you need to stop buying gross Tequila like José or Patrón, then please do so immediately. Mmmk? So many other tasty Tequilas await!

2. The El Camino: I love the Early-70s El Camino SS. I think they’re awesome muscle cars and despite being half car/half truck, I still think they’re dead sexy.  Super Sport? Quit teasing, just lemme drive it! And dropped? Hot damn, gimme that Lowrider! Perhaps my inner SoCal Mexican is shining through a bit too much with all this El Camino talk. I would even say that the El Camino is the Mullet of the South Western USA. Business in the front, Party in the back, but oh so much party in the back!

1973 El Camino SS

This is not my car, I want this car, it will be mine. Photo via www.speedsports.net

Now, what does the badass El Camino SS have to do with a badass Tequila cocktail? You’ll have to make one to find out.

Lemme See That El Camino

  • 2 oz Blanco Tequila
  • 3/4 oz Averna Amaro
  • 1 oz Grapefruit Juice
  • 1/2 oz Agave Nectar
  • 1 dash Hella Bitter Citrus Bitters
  • Orange peel

In tin, combine Tequila, Averna, Grapefruit Juice, Agave and Bitters. Dry shake until Agave has dissolved. Add ice and shake shake shake again. Express Orange Peel and garnish.

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