Stirred Drinks with Rhum Agricole: Guadeloupe Martinez

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Howdy y’all! We’re continuing with the theme of “Home Bar Girl gets obsessed with things and can’t stop talking about them.” The current obsession: Rhum Agricole, the format: Stirred.

Today I’ve got my second Stirred Drink with Rhum Agricole: the Guadeloupe Martinez.

…aaaaaaaaaand it’s so tasty! I’m know i’m tooting my own horn here and I get that this might sound terribly conceited… but y’all, I think this drink is a HOME RUN. I say that because home runs only happen to me like three times a year and this is one of those times!

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Be sure to grab yer prettiest coupe for this drink cause you are going to want to savor every sip of the Guadeloupe Martinez.

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The goal of this Stirred Drink with Rhum Agricole was to put the silky, caramely, faintly funky, and wonderfully delicious Rhum Damoiseau VSOP with some equally as tasty ingredients. I was into the idea of doing a Martinez variation cause I am REALLY into Martinez variations.

Personally, I feel like there are two ways to go with a Martinez and those are: 1. Maraschino direction or 2. Orange Liqueur direction. The flavor of Rhum Damoiseau VSOP sort of screams “ORANGE” to me, so I picked some appropriate modifiers: Bonal Aperitif (I’m also obssessed with Bonal), a bit of Dolin Rouge vermouth to smooth things out, and a dash of Angostura Orange Bitters for extra Orange.

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Speaking of Orange, this Clement Creole Shrubb is super delicious with just the right amount of spices. I’m totally convinced that Rhum Damoiseau VSOP and Clement Creole Shrubb are best friends. BEST FRIENDS Y’ALL.

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I recently learned from the Liquid Intelligence book that one should chill their mixing glasses before use so as to create proper dilution without wasting too much ice to convert heat to cold. If you wanna get really geeky about properly building cocktails, I highly recommend getting this book.

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And now, without further ado, the Guadeloupe Martinez.

Guadeloupe Martinez

  • 2 oz Damoiseau VSOP Rhum Agricole
  • 3/4 oz Bonal Aperitif
  • 1/4 oz Dolin Rouge Vermouth
  • 1 barspoon Clement Creole Shrubb
  • 1 dashes Angostura Orange Bitters
  • Garnish: Orange Peel

Combine ingredients over ice and stirrrrrrr til you just can’t stand it (or really about 50 rotations). Strain into chilled coupe, express Orange peel and garnish.

Now for a varition on this variation! I gave the Guadeloupe Martinez recipe to my gurl Shannon Mustipher for a Rhum Clement event she was hosting at Glady’s Caribbean and she made the following adjustments:

Martinique Martinez

  • 2 oz Rhum Clement Vieux Agricole (sub aged Rhum Agricole from Martinique)
  • 3/4 oz Alessio Chinato Vermouth
  • 1/4 oz Dolin Blanc
  • 1 barspoon Clement Creole Shrubb
  • 1 dash Orange Bitters
  • Garnish: Orange peel

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Santé and oh man, I really hope you enjoy these Rhum Agricole Martinez variations as much as I do!

If you, like me, can’t get enough Rhum Agricole, head over to The Sugarcane Press, hosted by the House of Agricole

 

A Lost Monk with Frangelico

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Happy Hump Day y’all! Today I’ve got a tasty stirred cocktail with the deliciously nutty Frangelico! Let’s dive right in.

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The inspiration for this one was totally “Apples + Nuts + the fruity/raisiny business in Bonal has got to = something amazing right?” Yes. It totally did! This a like a fall dream come true!

A Lost Monk

  • 2 oz Calvados
  • 1/4 oz Frangelico
  • 1/2 oz Bonal Gentiane Quina
  • 1/4 oz Dolin Dry
  • 2 dashes Regan’s Orange Bitters
  • Garnish: Orange peel

Combine ingredients over ice and stir. Strain into double Rocks glass over one big rock. Express Orange peel and drop it in the drink.

Campari Portfolio Brands

And remember, Frangelico is part of the big happy Campari family. Collect them all and remember to #DrinkItalian!

Thanks to MBooth for the bottle!

Straw Eyes

Bonne Fête Nationale mes amis! I’ve chosen to feature this cocktail for Bastille Day because it is so very french: Herbaceous, sophisticated, a provençal dream. The combination of Calvados and Bonal gives loads of earthy terroir and is complimented by Lemon Sherbet and Celery Bitters.

Salut!

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Hottttt off the trails of being written about for Punch Magazine and with Lemon Sherbet, my new fave ingredient, in hand, I have a rip roaringly delicious Cocktail for y’all today! It’s autumnal, sort of sweet, vegetal, and dry all at the same time!

Here we go!

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Look at the colour! Feel the golden glory shimmering in your eyes!

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It’s mine, allll mine! My eyes have turned to Straw!

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So, in order to make this magical drink, you must first make Lemon Sherbet. I’ve been using it in nearly everything and I promise, it will change your Cocktail game. It will especially change your Punch game!

Next, you need Calvados (French Apple Brandy. American Apple Brandy will prob work, but will be less smooth), Bonal (an aperitif from France that I luv), and Celery Bitters (I like Scrappy’s Celery Bitters the most).

Straw Eyes

  • 2 oz Calvados
  • 1/4 oz Bonal Aperitif
  • 1/4-1/2 oz* Lemon Sherbet
  • 1 dash Scrappy’s Celery Bitters

Combine ingredients over ice and shake it like a rocket. Double strain into coupe, no garnish.

*This depends on how sweet you want the drink to be. The Lemon Sherbet can be overpowering so I’d say start with 1/4 oz.

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Yes, Kween, this is your early fall treat. Woooooo!

Seasoned Traveler

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After a chilly few days in New York City, and many, many Pride parties celebrating our collective gay victory, I feel it’s time for a stirred drink. To me, this cocktail represents a small respite from the collective hot-weather-shaken-citrusy-cocktails which will dominate every bar menu until September. Let us breathe deeply, take a moment, and let the thick luscious viscosity and complex flavours take us away.

Let us all become Seasoned Travelers.

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This maginificent drink features several of my favourite things all at once: Fino Sherry, Bonal Aperitif, Flor de Caña 7 Year and Giffard Banane. Enjoy this one whenever you have a moment to spare.

Seasoned Traveler

  • 1 1/2 oz Flor de Caña 7 Year
  • 3/4 oz Bonal Aperitif
  • 1/2 oz Giffard Banane du Bresil
  • 1/2 oz Inocente Fino Sherry
  • Garnish: Luxardo Maraschino Cherry

Combine ingredients over ice and give it a long, loving stir. Strain into coupe, garnish with Cherry.

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Santé mes amis!

Blame it on the Monkeys

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Have you ever had one of those days? One of those days where you feel like you’re living in a cartoon? A cartoon with Monkeys, ships made out of Lime halves, and paper sails? Maybe? Hmmm, never mind.

The inspiration for the next two Tiki drinks were literally these lil Monkeys I got from Zombie Hut in Brooklyn. Some friends and I went for a Tiki night back at the end of winter and we got these monkeys with our Scorpion Bowl. It was awesome. Now the Monkeys roam throughout my kitchen, scurrying up bottles of Giffard Banane and drinking all the Rum. They helped me make these cocktails, so they get at least some of the credit.

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Blame the Monkeys No. 1

  • 1 oz Giffard Banane du Bresil
  • 1 oz Flor de Caña 7 Year Rum
  • 1 oz Denizen Aged White Rum
  • 1/2 oz Corralejo Añejo Tequila
  • 1 oz Lime Juice
  • 1/4 oz Orgeat
  • 1/4 oz DD Mix
  • Garnish: hallowed out Lime half, Maraschino Cherry wrapped Orange peel Rose, Monkeys

Combine ingredients over ice and short shake. Strain into specialty glass over cracked, crushed or pebble ice, and garnish.

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Blame the Monkeys No. 2

  • 1 1/2 oz Flor de Caña 7
  • 1/2 oz Bonal Aperitif
  • 1/4 oz Velvet Falernum
  • 1/2 oz Passion Fruit Syrup
  • 1/2 oz Orgeat
  • 1/2 oz Lime Juice
  • Garnish: Maraschino Cherry-speared Paper Sail, Monkeys

Combine ingredients over ice and short shake. Strain into specialty glass over cracked, crushed or pebble ice, and garnish.

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Thank you lil Monkeys!

Brunch Bonanza: Philosopher’s Breakfast

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Welcome to Brunch Bonanza, the segment where we talk about Brunch Cocktails!

Today’s BB is very special and dear to my heart y’all. “Why girl? Why is this one so special?” you may ask. Well, it’s the first time I’ve ever made a cocktail with Yamazaki 12 Year and THAT is a huuuuuuge deal. I always drink Yamazaki 12 neat or on a single rock. I always drink it with a heavy amount of ceremony. I always drink it with my girlfriend.

For me to break these traditions and use it in (of all things) a Brunch Cocktail caused me quite a panic! I was literally panicked! “Ok, girl, okokokok, calm down.” Phew, ok, I’ve calmed down. You see, I bought some Dundee Orange Marmalade and have been formulating a drink with it for quite some time but nothing was quite speaking to me until I looked over at my fancy glassware cabinet and the Yamazaki 12 Year was just STARING BACK AT ME.

So I said, “Ok Yamazaki 12, I’ll give you a try.” Obviously it was incredible. I actually can’t really talk about how incredible it was cause some of you would probably stop reading!

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Hello Marmalade, you delicious blob of pith. Pithy.

Philosopher’s Breakfast

  • 2 oz Yamazaki 12 Year
  • 1/2 oz Bonal Aperitif
  • 1 tsp Dundee Orange Marmalade
  • 1/2 oz fresh Orange Juice
  • 1/4 oz fresh Lemon Juice

Garnish: small bit of Orange Marmalade with Pith.

Dry shake ingredients to incorporate Marmalade, then add ice and wet shake. Double strain into rocks glass over rocks. Garnish with Orange Marmalade.

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Why Bonal you ask? Why not? It’s herbaceous and citrusy at the same time. Totally compliments the Yamazaki 12 and Orange Marmalade.

Happy Brunching to you all!

Album of the Year Cocktail

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It’s that time of year, that Album of the Year time. I’ve been in hot debate with several of my friends about this decision. It seems that dudes tend to think my album choice was “close but no cigar” but almost errrrrrry Gurl I know agrees with me. My Album Of the Year is totally:

Little Dragon – Nabuma Rubberband

I have listened to this record probably 5x more than any other record this year and I usually listen to it straight through. It’s fucking perfect. Perfect production, perfect vocals, perfect grooves and songwriting. I haven’t been this excited about an album since Fever Ray released her self-titled album in 2009 or St Vincent’s Strange Mercy. Side note: I know everyone is giving AOTY it to St. Vincent for her self-titled album this year. Whilst a solid choice, Strange Mercy is her best work IMHO.

Other strong contenders: Owen Pallett – In Conflict, Jenny Lewis – The Voyager, St Vincent – St Vincent and Perfume Genius – Too Bright.

And now, the Cocktail. I decided to call this drink Album of the Year because it’s simple, clean and extremely complex. Just like any good album should be. All of the fruitiness from the NOLET’S Silver, the Cranberry and other dark fruits from the Dolin Rouge and the vegetal + citrus from the Bonal and Bitters are just like an end of year party! Woo!

Album of the Year Cocktail

Combine ingredients over ice and stirrrrrrr. Strain into coupe, no garnish.

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Cheers! Feel free to tell me what your Albums of the Year are in the comments!

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!

Maxime

Maxime

There are a wide array of botanicals and a touch of bitterness in Maxime and I’m in love. Does this make me an old lady with old lady taste buds? Am I actually Maxime? Are we all Maxime? Perhaps.

Dorothy Parker Gin and Calvados play well together along with Bonal and Dolin Rouge making this the perfect Aperitif Cocktail with an autumnal flair.

Maxime

  • 1 oz Dorothy Parker Gin
  • 1 oz Christian Drouin Calvados
  • 1/2 oz Bonal
  • 1/2 Dolin Rouge Vermouth
  • 1 dash Regans’ Orange Bitters
  • Orange peel

In tin combine Gin, Calvados, Bonal, Vermouth and bitters over cracked ice. Stir and strain into chilled coupe. Express orange peel and garnish.