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!
- 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.
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 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!
- 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.
Lemme just drink this and take a nap.
Y’ALL! I MADE IT ONTO A COCKTAIL LIST! WOOOOOO! My mentor Angel Negrín deemed my Copa de Oro cocktail worthy of making it to his December 2014 #ChurchNight cocktail list at Lou’s Pup. Lou’s Pub is perhaps the greatest Dive Bar/Package Store/Cheer’s-Type-Bar/Creative Outlet ever. I love it there, I’ve had such good times and so many great drinks in this bar.
Tears of happiness!
Also, don’t you want to drink all of these drinks? And oh my god, how cheap are these drinks?
Anyway, hallelujah, I’m so excited. Luv y’all!
My love of Calvados continues here at Home Bar Girl with a stirred Aperitif cocktail. We named it Copa de Oro after my girlfriend suggested that the drink resembled a California Poppy.
“Poppies, poppies will put you to sleep, sleeeeep, now they’ll sleep.” -The Wicked Witch of the West
ummmmmmmm. Perhaps we shouldn’t have named the drink after Poppies. This is not a sleepy drink, it’s a before dinner/start the night out kind of drink! Don’t listen to that Wicked Witch!
Copa de Oro
- 2 oz Calvados
- 1 oz Cocchi Americano
- 1/4 oz Cynar
- 2 Dashes Angostura
- Orange Peel
In tin, combine ingredients and stir over cracked ice. Strain into coupe. Express Orange Peel and garnish.
Cheers to you all!
You may be thinking, “ummm, this Home Bar Girl is a little obsessed with Bourbon.” Well, now that it’s Autumn I sort of can’t help myself! I want to use bourbon all the time, errrry day, errrry night.
The name for this drink is from a song in Johnny Appleseed, a Disney animated short released in 1948. As a child, I watched Johnny Appleseed countless times and loved to sing along to this song. Upon taking the first sip of the cocktail and tasting the apple notes, the cartoon rushed back to me. Ah, memories.
“The Lord’s Been Good To Me”
- 1 oz Calvados
- 1 oz Bourbon
- 1/2 oz Honey Syrup
- 1/4 oz Cynar
- 2 dashes of Orange Bitters
- Maraschino Cherry
In tin, combine Calvados, Bourbon, Honey Syrup, Cynar and bitters. Stir and strain into chilled coupe. Garnish with Maraschino Cherry.
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.
- 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.