Mrs Bixby

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As we head into St Patricks day, here’s a bright, fruity and very drinkable Teeling Irish Whiskey cocktail. I used the Flavor Bible to pair the complex flavours of Teeling with Berentzen Pear Liqueur, Lemon Juice and Orgeat. The name of the drink comes from a Roald Dahl short that I’m rather fond of.

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Mrs Bixby

  • 1 1/2 oz Teeling Small Batch Irish Whiskey
  • 3/4 oz Berentzen Pear Liqueur
  • 1/2 oz Cocchi Americano
  • 1/4 oz Lemon Juice
  • 1/4 oz Orgeat

Combine ingredients over ice and shake. Double strain into coupe. No garnish.

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Thanks again to The Baddish Group for the delicious bottle of Teeling Small Batch Irish Whiskey and Berentzen USA for the bottle of Pear Liqueur.

Auntie Edna

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Y’all, we’re getting pretty close to Xmas and I know errrybody’s Aunties are making ALL the desserts. In fact, Auntie Edna is making so many desserts that even when she’s not making dessert, she’s thinking about dessert. So she took a break from making fruit cakes, made this drink and then went right back to making more cakes! Auntie Edna is so crazy! But damn she does make some sensational cakes and drinks!

Auntie Edna

  • 1 1/4 oz Calvados
  • 3/4 oz Pineapple infused Plymouth gin
  • 1/2 oz Chartreuse Vert
  • 1/2 oz Berentzen Pear Liqueur
  • 1/4 oz Cranberry infused Dolin Rouge
  • 1/4 oz Carpano Antica
  • 3 drops Black Walnut Bitters
  • Clove studded Orange peel

Combine ingredients over ice and stir. Strain into coupe and garnish with Clove studded Orange peel.

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You’re So Kind: NOLET’S Silver Gin

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I would like to once again thank those kind people at MBooth Marketing for giving me the opportunity to work with such a fantastic product. Aren’t they kind? THEY’RE SO INCREDIBLY KIND!

Ok, wow, like really wow. NOLET’S Silver Gin is sensational! It’s unlike any Gin I’ve ever had and if you’ve read the My Home Bar page of this blog, you know that I am INTO GIN! When tasting it neat, the nose is some outrageous combination of Turkish Rose, Peach and Raspberry, then comes more familiar Gin botanicals. The palate is smooth and silky Gin beautifulness. Truly, I was blown away.

I feel like NOLET’S Silver and I are going to have a long and fruitful relationship. I’m planning to do some strange and wonderous things with this Gin, I’m planning to use it with lots of fruit, hell, I’m planning to drink it neat with a Lemon twist. Right? It’s so good neat!

And now, the cocktails:

Half-Light-3

It’s an Improved Martini except because NOLET’S Silver is so different from any Gin that I’d usually use in a Martini, it’s NOT A MARTINI! I swapped out Dolin Dry for Dolin Blanc and added a rinse of St. George Absinthe Verte. Brilliant right? Just wait and see!

Half Light

  • 2 1/2 oz NOLET’S Silver Gin
  • 1/2 oz Dolin Blanc Vermouth
  • 2 dashes of Regans’ No. 6 Orange Bitters
  • St. George Absinthe Verte Rinse
  • Lemon Peel

Rinse coupe with Absinthe and chill. In tin, combine Gin, Vermouth, Bitters over cracked ice and stir. Strain into coupe, express Lemon peel and garnish.

Winter-Blossom-2

This is a Variation on a Sunflower Cocktail which is a Variation on a Corpse Reviver No. 2. I swapped out the Cointreau for Berentzen Pear Liqueur, ditched the Absinthe, adjusted the ratios a touch and added an Asian Pear Slice as garnish. Divine. A fabulous shaken Wintry Cocktail!

Winter Blossom

  • 1 oz NOLET’S Silver Gin
  • 3/4 oz Berentzen Pear Liqueur
  • 3/4 oz St-Germain
  • 3/4 oz Lemon Juice
  • Asian Pear Slice

In tin, combine Gin, Pear Liqueur, St-G and Lemon Juice over ice and shake baby shake! Double strain into coupe and garnish with Asian Pear Slice.

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Silver Gin, Silver Fizz. Just cause it’s chilly, doesn’t give us any excuses for not making a Silver Fizz! Ohhhh, what a Silver Fizz this is too! I wanted to add complexity to the Fizz formula and build on NOLET’S Silver’s already fabulous flavour profile. Enjoy!

NOLET’S Silver Fizz

  • 1 3/4 oz NOLET’S Silver Gin
  • 1 dash Luxardo Maraschino Liqueur
  • 1 dash Barkeep Lavender Bitters
  • 1/2 oz Lemon Juice
  • 1/2 oz Demerara Simple Syrup
  • Egg White
  • Club Soda

In tin, combine ingredients and dry shake until Egg White has emulsified. Add ice to tin and shake again. Add 1 oz Club Soda to Collins glass first, then ice on top of that. Double strain contents of tin into Collins glass, top with Club Soda. *This version of Soda first, Double Strain, Soda last will give you a nice foamy top to the Fizz. Cool baby, cool.

CHEERS!

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Don’t you just wanna drink like a million of these? I do.

You’re So Kind: Berentzen Pear Liqueur

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As I’ve stated before, the very kind people at Berentzen sent me a fabulous bottle of Pear Liqueur. Aren’t they kind? I think they’re pretty kind. YOU’RE SO KIND BERENTZEN!

This Liqueur is a total knockout. I love it. It’s so fruit forward, crisp and refreshing. Pear all the way but in a totally different universe than many other Pear Liqueurs. This is not dry, subtle or mysterious. It’s PEAR! It’s happening! It’s fresh! I love it. I been using it with Gin, Tequila, Dolin Blanc, Soda, Tonic, Bourbon, Rum, EVERYTHING! Berentzen Pear Liqueur is awesome!

Bonus: now that it’s winter times, #PEARSEASON! Get into it!

And now, for the cocktails:

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Portrait of a Lady

  • 2 oz Smooth Gin (Plymouth used here)
  • 1 oz Berentzen Pear Liqueur
  • 1/2 oz Dolin Dry Vermouth
  • 1/4 oz Lemon Juice
  • Cinnamon Garnish

In tin, combine Gin, Pear Liqueur, Dry Vermouth and Lemon Juice over ice and shake. Double strain into coupe and garnish with Cinnamon.

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A Long Hard Look In The Mirror

  • 2 oz Bourbon
  • 1/2 oz Cocktail Crate Spiced Old Fashioned Mixer or Allspice and Cinnamon Simple Syrup
  • 1/2 oz Berentzen Pear Liqueur
  • 1 dash Black Walnut Bitters
  • Maraschino Cherry

In tin, combine Bourbon, Spiced Old Fashioned Mixer, Pear Liqueur and Bitters over cracked ice. Stir and strain into Rocks glass. Add Ice and Cherry.

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The Feeling of Flight

  • 2 oz Dolin Blanc or Lillet Blanc
  • 3/4 oz Berentzen Pear Liqueur
  • 3/4 oz Grapefruit Juice
  • Grapefruit peel

In tin, combine Blanc Vermouth, Pear Liqueur and Grapefruit Juice over ice and shake. Double strain into coupe, express Grapefruit peel and garnish.

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Sandals in Winter

  • 1 1/2 oz Blanco Tequila
  • 3/4 oz Berentzen Pear Liqueur
  • 1/2 oz Cointreau Triple Sec
  • 1/4 oz Bonal Aperitif
  • 1 dropper Elemakule Tiki Bitters
  • Grapefruit peel

In tin, combine Blanco Tequila, Pear Liqueur, Triple Sec, Bonal and Bitters over ice and shake. Double strain into coupe, express Grapefruit peel and garnish.

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Woo, this Liqueur is all worn out and taking a nap now. So many uses, so many possibilities. This has been You’re So Kind, the post where someone nice gives me a bottle and I review it!

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.

Mbooth-Shipment-Nov-14

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!