Shannon’s Fog Cutter

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Y’all, it’s nearly autumn and I am feeeeeling like it’s time for some Sherry! Actually, I’m feeling like it’s time for some Rum + Sherry + Gin + Cachaça which means, I’ve got a Tiki drink for us today! So grab one bottle of each, some citrus and get some Orgeat cause this shit is tasty!

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Do you see it? Do you see the book in the photo? Are you intrigued? “Gurrrrl, why is there a book in the photo? There’s never a book in the photo!”

Woo! I’ve been meaning to get the Smuggler’s Cove book for quite sometime and after seeing the 100th or so recipe show up on /r/cocktails, I was like, “OK FINE! I’ll get the book!”

It’s uhhhhhhhmazing. It’s the Tikiest/nerdiest/geekiest/Rummiest/most delightful book I’ve read in awhile and wow, it has so many good tips on how to make well crafted cocktails. So like any thirsty woman, I found a recipe that was really speaking to me and made a variation.

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Not that I haven’t made a Fog Cutter before, cause I totally have and I totally love this format. Tropical + Gin + Sherry really speaks to my soul on a deep level.

For this particular Fog Cutter, I was thinking of my friend Shannon Mustipher (THE Rum Queen of NYC, brand ambassador for Denizen Rum, a serious lover of Cachaça and overproof spirits) and made this drink with her in mind. Hope you like it gurrrrrl!

  1. I started with Yaguara Cachaça as the “inspirational” ingredient and the replacement for brandy…
  2. Which led me to Denizen 3 Year Rum for the main spirit cause Denizen & Yaguara go so well together and y’all know Denizen is my “workhorse Rum”. Loads of coconut, banana, and grasses between the two of these spirits.
  3. Then I wanted a big bright Gin and was kind of thinking overproof would be the jam so to the Hayman’s Royal Dock I went!
  4. I followed the Smuggler’s Cove guide of Lemon, Orange, & Orgeat but I did change the type of sherry from Oloroso to Lustau Amontillado cause that’s what I had in my fridge. I also have Fino but I thought that would be too dry and a little too thin.

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Another tip I picked up from Smuggler’s Cove is the use of “Flash Blending”. Now, they use something like a Hamilton Beach Milkshake Blender and blend for 5 or so seconds. I don’t have that sort of blender but I do have a Ninja (for all the smoothies my girlfriend and make in our lil apartment). I’ve reduced my blending time to just about 2 seconds so that the drink doesn’t get too watery and I’m digging the resulting texture.

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Check the ice in the above photo. Nice right? Also, those Luxardo Cherries look super tasty right now. Yummmmmm.

Shannon’s Fog Cutter

  • 2 oz Denizen 3 Year Aged White Rum
  • 1 oz Cachaça Yaguara
  • 1/2 oz Hayman’s Royal Dock Gin
  • 1/2 oz Orgeat
  • 1 1/2 oz fresh Orange Juice
  • 1 1/2 oz fresh Lemon Juice
  • Garnish: 1/2 oz Amontillado Sherry, 3 Luxardo Maraschino Cherries, swizzle stick

Combine ingredients and flash blend for 2 seconds with ~8 oz cracked ice. Pour into a tall Tiki mug, float the Sherry on top, and garnish.

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Tiki cheers to all y’all and I HIGHLY recommend getting the Smuggler’s Cove book. I also recommend getting a Rum collection going cause there is a whole wonderful world of Rum out there and with that Rum you can make a whole wonderful set of Tiki drinks!

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. 🙂 ❤

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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!

Colonial Cash Crop

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Alright y’all, I’ve got a really delicious drink today that’s a bit more on the adventurous side. Shocking, I know. Me be adventurous? Perish the thought!

Let’s shoop right in.

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The inspiration for this drink came from wanting to use the first three ingredients pictured here in a stirred cocktail: Yaguara Cachaça + Batavia-Arrack + Giffard Banane.

Why put these three together? Well…

  1. Yaguara Cachaça = Bananas, Coconut, Strawberries, Tropical Fruits, pot still funk, Grass. It’s farily viscous, smooth and really had me wanting some…
  2. Giffard Banane = more Banana. So I was really going for Banana, but like multiple versions of Banana. Giffard Banane is more like Banana Bread. Baking spices galore.
  3. Batavia-Arrack = I love this stuff. It’s obtuse as hell. It’s super complex. It’s from Indonesia. It’s kind of hard to describe but I’ll say this: sort of like Rhum Agricole Blanc with a rice overtone, coconut undertone, astringency (like some Scotches), and just feels really tropical.

So essentially we’ve got a tropical-banana paradise as the base, but as a stirred drink. I added Amontillado Sherry to compliment the Giffard Banane spice-wise, the Dolin Dry to dry the drink out, Pernod Pastis to better marry the flavors, and the Nutmeg cause what garnish could be better?!

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It’s like Nutmeg was made for this drink. Or this drink was made for Nutmeg. Or whatever, y’all get the picture.

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The name of this drink is my attempt at being cheeky considering the Cocktail as we know it, is deeply rooted in colonialism. Arrack (or Arak, or Rak) was actually the first Spirit used in Punch recipes back during the Colonial Era and the first spirit the Europeans went nuts over. Like Arrack, Cachaça is also made from Sugar Cane making it just as much of a Colonial Era Cash Crop. Lastly, sweet, glorious Nutmeg. Wars were fought over Nutmeg because Nutmeg is the best spice on earth.

Colonial Cash Crop

  • 1 1/4 oz Yaguara Cachaça
  • 1/2 oz Batavia-Arrack van Oosten
  • 1/2 oz Giffard Banane du Bresil
  • 1/2 oz Dolin Dry
  • 1/4 oz Lustau Amontillado Sherry
  • Garnish: Pernod Pastis rinse, freshly grated Nutmeg

Rinse a rocks glass with Pernod and chill. Combine ingredients over ice and stirrrrrrrrrr til you’re feeling great. Remember, stirring is the ultimate zen. Strain into rocks glass over ice. Garnish with freshly grated Nutmeg.

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The funny thing is, Colonial Cash Crop doesn’t actually come out tasting like BANANA. It’s more like Cachaça-Banana throughout, Arrack wide and present, and the other flavors sort of do a slow roller coaster. It’s pretty intense but sooooo good.

May all your cocktail adventures be as rewarding as this one was for me! Cheers!

Temple of Clarity

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Ahhhhhhh, a stirred drink. It’s been a hot second since I posted about a cocktail in a Coupe and now that Tiki The Snow Away is over, I’ve got one for y’all.

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Seriously, after a month of shaken and blended drinks, I feel like I almost forgot how zen it is to just STIRRRRRRRRRRRRRRRRRRR. Yes, that’s a lot of “R’s” but I like stirring, it makes me feel relaxed.

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Here are yer cast of characters:

  1. Templeton Rye: I wanted the base spirit to be Rye cause I was in the mood. “No lie, she wanted Rye.” I’m really digging the smoothness and mixability of Templeton.
  2. Grand Marnier: I may have mentioned that someone gave this to me as a holiday gift, and I’m so into it! I’ve never had it in my Home Bar before, but the viscosity, spices, dryness, and depth of flavor in Grand Marnier is REALLY doing it for me.
  3. Amontillado Sherry & Dolin Dry: since I added Grand Marnier (sweet, Orange), I wanted to add things to dry it out and compliment. Both the Sherry and Vermouth are dry with the Sherry giving nutty, raisin, briney notes and the Dolin Dry doing that magical thing it does.
  4. Pernod Pastis: last but not least, a bit of Pernod Pastis gives an excellent boost of bright Anise to this boozy drink.

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Express and discard the orange peel, we just want the oil. No distractions in the Temple of Clarity.

Temple of Clarity

  • 2 oz Templeton Rye
  • 1/2 oz Grand Marnier
  • 1/2 oz Lustau Amontillado Sherry
  • 1/2 oz Dolin Dry Vermouth
  • 1 Barspoon Pernod Pastis or Absinthe
  • Garnish: Orange oil, discard peel

Combine ingredients over ice and stirrrrrrrrrrrr. Strain into yer favorite chilled Coupe, express Orange peel and discard.

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Clear, simple, complex, rewarding. Cheers to you in this relaxing moment!

 

Stolen Skiff

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Friday! IMPENDING SNOW STORM FOR NYC! Bring it onnnnnnn y’all! Since all 8.5 million of us will be stuck in doors, we might as well Tiki The Snow Away!

If you want to share a tropical drink during the month of January, use the hashtag #TikiTheSnowAway on Instagram and Twitter, or tag u/homebargirl on reddit.

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Get yer striped sails, Pineapples, and Maraschino Cherries ready y’all! We’re stealing a boat and heading south for the winter!

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Here are the cast of characters for this complex and sultry Tiki drink:

  1. Morris Kitchen Grenadine: has a fair amount of vanilla and orange flower water in the syrup. Thick and viscious. HIGHLY RECOMMEND.
  2. Jägermeister: I’m constantly inspired by the ultimate spice machine that is Jäger. Seriously y’all, it goes so damn well in cocktails, especially with aged Rum.
  3. Denizen Aged White Rum: forever! (forever young / I wanna be / forever young)
  4. Lustau Amontillado Sherry: the nuttiness goes so well with Jäger and this particular Grenadine.
  5. Lime: I needed citrus and I like how Lime interacts with Jäger and Grenadine.

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Stolen Skiff

  • 2 oz Denizen Aged White Rum
  • 1/2 oz Jägermeister
  • 1/2 oz Lustau Amontillado Sherry
  • 1/2 oz Morris Kitchen Grenadine*
  • 1 oz Lime Juice
  • Garnish: Paper Sail cocktail pick, Pineapple chunk, Luxardo Maraschino Cherry

Combine ingredients over ice and short shake. Strain into double Rocks glass or short Tiki mug over crushed ice and garnish.

*Depending on the sweetness of your Grenadine, you may need to cut back to 1/4 oz.

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Wintry and complex right? It’s amazing to me how different Amari (and yes, I think of Jäger as a German Amaro) can evoke such different moods or seasons.

May all your Tiki The Snow Away flavor combinations and discoveries be eye-opening and your festivities be filled with cheer!

Sukkah Hill Spirits: Besamim Cocktail

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Today, I am really, really pumped to talk to y’all about Sukkah Hill Spirits Besamim Liqueur. I know that might sound like a mouthfull, and most of you may not have heard of them, but OOOOOOH MY GOODNESS. All y’all need to get these Liqueurs right now!

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Firstly, I would like to say, “WOW.” I haven’t had a new Liqueur that was this good in a LOOOOOONG time. Sukkah Hill Spirits were started by the Witkins, a couple who live in Los Angeles. They were making batches of Liqueurs for friends and family, when a store put in a request for their amazing product. Now they have a 5000 sq ft facility and the rest is history.

Both Besamim and Etrog (more on this Liqueur very soon) are made from pure cane sugar Spirit in small batches. They are gluten free, vegan, and Kosher for passover. What else would you expect from a Spirits company based in LA?

Besamim Tasting Notes:

  • Nose: SPICE EXPLOSION. Cinnamon, Nutmeg, Clove. Christmas spices.
  • Taste: Warm, elegant, sweetly spiced but not cloying. Cinnamon, Nutmeg, Clove, Allspice. ALL THE SPICES you could ever want. It’s like your grandmother’s secret spice recipe. Hell yes.
  • Finish: Excellent medium-body for a Liqueur. Wide, long, and pleasant finish. The viscosity is just right and not too overpowering.
  • Overall: I have and will be using Besamim in as many Cocktails as possible. It’s perfect for the holiday season, in a stirred drink, or in spiced Tiki drinks.

 

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For this introductory post, I decided to feature just one Cocktail recipe (though believe me, I’ve got several) because this one lets Besamim shine like the beautifully spiced magic that it is.

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Here are your cast of characters: Besamim, Hine H Cognac, Lustau Amontiallado Sherry, and a Luxardo Maraschino Cherry.

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I wanted to make this cocktail in the style of a Manhattan because I think Besamim is worthy of such a drink.

Besamim Cocktail

  • 3/4 oz Sukkah Hill Besamim Liqueur
  • 1 3/4 oz Hine H Cognac
  • 1/2 oz Amontillado Sherry
  • Garnish: Luxardo Maraschino Cherry

Combine ingredients over ice and stirrrrrr. Strain into chilled coupe and garnish.

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Delicious. So delicious that I just drank one while writing this post. Now I want to curl up by a fire with a good book and feeeel the fabulousness.

Thanks to Sukkah Hill Spirits for sending the Besamim and Etrog. MORE SUKKAH HILL COCKTAILS COMING SOOOOOOOON.

A Sherried Martini

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Ooooooh my. The Holidays are literally upon us.

You may be asking yourself, “Home Bar Gurrrrl, why do you want us to drink a Martini when there are so many holiday Cocktails to imibe?”

Y’all, don’t worry. I’m not telling you skip the Egg Nog, Cranberry infused Dolin Rouge, Cacao infused Campari, or any Champagne Cocktails you might come across!

I’m just telling you, that if you want to take a holiday breather, lighten things up for a moment, and chillllllll, then this is the Martini for you.

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Our star players for this drink are: 1. Hayman’s Old Tom Gin which has a wonderful viscosity and loads of botanicals, and 2. Lustau Amontillado Sherry which has a fabulous dryness, loads of spices, nuttiness, and a bit of brine.

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They are supported with Dolin Dry Vermouth (praise be to Dolin Dry), Regans’ Orange Bitters, and an Orange peel.

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Are we ready to stirrrrrrrrr? Yes? Excellent.

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A Sherried Martini*

  • 2 1/4 oz Hayman’s Old Tom Gin
  • 1/2 oz Dolin Dry Vermouth
  • 1/4 oz Lustau Amontillado Los Arcos Sherry
  • 1 dash Regans’ Orange Bitters
  • Garnish: Orange peel

Combine ingredients over ice and stirrrrrr. Strain into coupe. Express Orange peel and garnish.

This is “Sherried” cause there’s just a bit of Sherry, but the 1/4 oz gives an excellent finish to the Martini.

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Yeah gurrrrl, I wanna relax with this Sherried Martini. The holidays can do their own crazy thing.