The Birthday Daiquiri

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Howdy y’all! It’s been a minute! How is everyone doing? Are we all collectively melting into a pool of sweat and heatstroke?

Last week was my Birfday and I had a fun filled week! It all started on Sunday when I decided I would “ring it in” with a couple of Daiquiri variations. I liked one of them enough to do a proper write up and so I present to you:

The Birthday Daiquiri!

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What’s so special about this Daiquiri that now it’s my Official Birthday Drink™? Just check the ingredients:

  1. Denizen Aged White Rum*: hands down the most used Rum in my Home Bar cause it’s totally flavorful and super versatile. I love this Rum. #TeamDenizen
  2. Apricot Liqueur + St. George Absinthe Verte: recently discovered this flavor combo and DAMNNNNNNN, it’s fabulous! Put these two in a drink and your mouth will rejoice!
  3. Lime and Cane Sugar syrup: cause it’s a Daiquiri and we’re keeping it classic

*Note, Denizen Aged White Rum has a brown label now. I’m still working through this bottle and will get the updated bottle soon.

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Pro Tip: I’ve put the Absinthe into a lil bottle with a dropper cause I’ve started adding it by the drop for more control.

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Why no garnish? Cause when shit is this delicious, you don’t need to add anything else!

The Birthday Daiquiri

  • 2 oz Denizen Aged White Rum
  • 1/4 oz Rothman & Winter Apricot Liqueur
  • 3/4 oz Lime Juice
  • 1/2 oz 1:1 Cane Sugar Syrup
  • 8 drops St. George Absinthe Vert
  • No Garnish

Combine ingredients and shake it like a rocket. Double strain into chilled coupe. Sip, smile, IT’S YOUR BIRTHDAY NOW!

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If you’re an August baby like me and it really is your Birthday, Happy Happy to youuuu! Cheers!

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Sandia Picante

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Whuuuuut up y’all? Is everyone hot enough yet? Have you melted into a puddle and you’re just like, “gurrrrrl, give me a cold-fruity-summery cocktail?” Cause I for sure am!

Well, it’s Watermelon season and National Tequila Day is next Sunday, so I thought I’d put some Corralejo Reposado Tequila with some Sandia and BOOM! This drink is like, purrrrrfect.

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Have you ever been to a Mexican or Cali-Mex restaurant and been like, “What is Sandia? It sounds so nice and looks so red and inviting!” It’s Watermelon juice or in this case, Watermelon puree and it’s mad delicious in cocktails.

Sandia Pureé:

  1. Cut a Watermelon into sections.
  2. Scoop the red flesh out and discard the seeds.
  3. Throw that tasty stuff into a blender and blend til it’s nice n fabulous.
  4. Das it.

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Have I mentioned that Corralejo Reposado has been one of my fave tequilas for over a decade? It’s really Agave forward with a great balance of sandalwood, vanilla, fruitiness, and peppery spices. Yummm, y’all. Yum.

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So I made this drink a few times and felt like I wanted a little heat to make the Sandia pop. Fortunately, Corralejo Reposado makes a hella good Jalapeño infusion.

Jalapeño infused Corralejo Reposado Tequila

  1. Cut a Jalapeño in half, keep the seeds.
  2. Drop it (seeds and all) into 500 ml of Corralejo Reposado and infuse in a cool, dry, dark place.
  3. Let it infuse for 30-45 mins. I tend to go 45 cause I like the heat!
  4. Strain
  5. OPTIONAL BUT RECOMMENDED: remove seeds and put the Jalapeño back into the infusion for another hour. This way you get more fresh bell pepper type flavor in the Tequila.

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To the Jalapeño infused Corralejo Repo and Sandia we add a bit of Cane Sugar Syrup, Lime Juice and a pinch of pink salt. I always like to put my salt directly in the drink because I think it brings out the vegetal and savory flavors from whatever Tequila I’m using.

Also…salt rims are a pain and get all over your face when you try to drink the cocktail. Blah!

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Sandia Picante

  • 1 1/2 – 1 3/4 oz* Jalapeño infused Corralejo Reposado Tequila
  • 2 oz Sandia
  • 1/2 oz Lime Juice
  • 1/4 oz Cane Sugar Syrup 2:1
  • Pinch of Pink Salt
  • Garnish: scored Pepino, aka Cucumber

Combine ingredients over cracked or crushed ice and short shake. Dump entire contents into double Rocks glass and garnish with Pepino.

*Depends on how spicy you want it!

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Salud! May these hot times be quenched with loads of Tequila and Sandia!

Mother’s Day with NOLET’S Gin

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Happy almost-Mother’s Day y’all!

Isn’t “mother” a funny word? Your mother, my mother, every mother! Mother… mother, mother. Mother may I? Ya mutha’. I feel like the more I say it, the stranger it sounds. I actually call my mother “Mamoo” which is sort of like Mom +Mam-e (another nickname for her) + “Faboo!” (Animaniacs). I also call my Mother “Hun” or “Dear Hun” and she calls me the same.

My Mamoo is a fabulous lady who likes the finer things in life, so I wanted to celebrate Mother’s Day with the fanciest Gin on earth: NOLET’S Silver Dry Gin.

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NOLET’S Gin is one of the most delicious and unique Gins I’ve ever tasted. It has prominent notes of Turkish Rose, Raspberry, Peach, and Lemon sherbet, along with the usual Gin botanicals. The viscosity is excellent (to die for in a Martini), it’s 92.5 proof, and when you sip it, this Gin straight up makes you feel elegant.

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Now that we’ve got a glorious Gin, let’s make our mothers a celebratory cocktail or three, shall we?

We’ll start with one based on an Aperol Fizz but with a bit more booze and lots of fruit. Mamoo likes strawberries and oranges, so I’ve thrown those into the mix.

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I’ve named this drink for my Dear Hun and these are her initials.

SJ Fizz

  • 1 oz NOLET’S Silver Dry Gin
  • 1 oz Aperol
  • Chilled, dry sparkling Rosé like Cava Rosat or Rosé Brut
  • Garnish: Strawberries, *Cara Cara Orange Wedges, Mint Bouquet

Build in glass: add fruit and a couple of ice cubes to a wine glass. Add NOLET’S Gin, Aperol and gently stir til things are swimming along nicely. Top with sparkling Rosé and garnish with a Mint Bouquet.

*Note: I’m obsessed with Cara Cara Oranges. They are so much more pleasant than regular Naval oranges, have floral & berry notes, and are less acidic tasting.

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For this next one, keep that bottle of sparkling Rosé handy cause we’re going to make a French 75 variation. NOLET’S Gin is from the Netherlands, so I’ve named the cocktail accordingly. The number I’ve chosen may or may not have to do with a certain Mamoo’s age…I’ll never tell.

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We’re also going to make a pretty pretty princess Citrus peel rose garnish. Grab one Lemon, one Red Grapefruit, a peeler and a cocktail pick. Peel a strip from each fruit, trying to make your peels about the same length. Roll them together into a rose and spear with the pick.

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Nice right? A rose for ya mutha’ and to compliment the rose notes in the Gin. SYNERGY!

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  • 1 oz NOLET’S Silver Dry Gin
  • 1/2 oz Lemon Juice
  • 1/4 oz Rich Cane Sugar Syrup
  • Chilled, dry sparkling Rosé like Cava Rosat or Rosé Brut
  • Garnish: Grapefruit & Lemon peel rose

Combine NOLET’S Gin, Lemon juice, and syrup over ice and stir. Strain into your prettiest coupe or champagne flute. Top with sparkling Rosé and garnish with Citrus rose.

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Lastly, we’re going to make a variation on a Pimm’s Cup cause what mother doesn’t love Pimm’s? (Every mother loves Pimm’s, she just doesn’t know it yet.)

To make the cucumber garnish, you’ll need to cut the cucumber into long spears, get a zester/channel knife, and score the cucumber.

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My mom’s family name is Maddox, hence the name of the cocktail.

Maddox Cup

  • 1 oz NOLET’S Silver Dry Gin
  • 1 oz Pimm’s No.1
  • 1/2 oz Lemon Juice
  • 1/4 oz Rich Cane Sugar Syrup
  • Club Soda
  • Garnishes: Strawberries, Cara Cara Orange wedges, scored Cucumber spear, Mint Bouquet

Build in glass: place cucumber spear in glass, then layer fruit and ice. Add NOLET’S Gin, Pimm’s, Lemon Juice, Syrup, soda and stir gently. Top with Mint Bouquet

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Man, that cucumber garnish is really speaking to me. So fresh, so healthy! Your mother would be proud of you for eating your veggies!

Happy Mother’s Day to all of your Moms! May they have the fanciest day ever. Cheers!

 

 

Five Great Jobs

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Say it with me, “Barr-ell Bour-bon. Barr-ell Bour-bon! BARR-ELL BOUR-BON!” Woo y’all, this Barrell Bourbon Batch 006 is deeeeeelicious and today I’m putting it in a tasty sour. If you’re unfamiliar with this unstoppable cask strength bourbon, head over to my review so you can understand the awesomeness that I’m talking about.

You read it? You read the review? Cool! Let’s proceed.

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Golden glory, y’all. Golden glory.

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Cast of Characters:

  1. I wanted to put all that Barrell Bourbon Batch 006 fruity, wheaty, popcorny, apricoty, fabulousness to use with some bright flavors. I was thinking, “Spring sour. What could go in a spring sour?”
  2. ST-GERMAIN! Man, I haven’t used St-G in such a long time. What happened to me? It’s so wonderful, so pleasant, so beautiful to behold and smell. St-G, will you marry me?
  3. Then I thought, “ohhh, let’s keep the fun going and add a bit of orange!” So I reached for the Grand Marnier. It totally complimented.
  4. Lemon for acid, balance, and cause this is a sour. Captain obvious is obvious. (I mean, I could have tried it with Grapefruit or Lime but why? Lemon is the only choice here except for maybe Yuzu. Damn, I wish I had some Yuzu!)
  5. Lastly, a small amount of 2:1 Cane Syrup cause I felt the drink needed to be just a tiny bit sweeter.

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I decided this was going to be an “express and discard” situation. If you want to plop the peel in the drink, go for it!

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Why Five Great Jobs? Cause there are five ingredients and they are doing a helluva great job.

Five Great Jobs

  • 1 1/2 oz Barrell Bourbon Batch 006
  • 1/2 oz St-Germain
  • 1/4 oz Grand Marnier
  • 3/4 oz Lemon Juice
  • 1 Barspoon Rich Simple Cane Sugar Syrup
  • Garnish: Lemon oil

Combine ingredients over ice and shake it like a rocket. Double strain into double Rocks glass on the rocks. Express Lemon peel and discard.

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Yum yum yummy yum yum. This drink is so damn fabulous, it makes wanna shake my tail feathers!

Cheers y’all! May all your Barrell Bourbon dreams come true!

Spring has sprung: Green Reeny

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APRIL! SPRING HAS FOR REAL SPRUNG!

Hi y’all! I’m totally engulfed in a sea of greenery. I have herbes everywhere: in my mind, on my windowsill, in my fridge, on my list of things to get at the Farmers’ Market…

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…in my drinks. Check this beautiful Dill!

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Inspirational ingredients:

  1. My goal was to put Dill and Cucumber in a drink and it not be a Bloody Mary variation.
  2. And I’ve been on a “how can I get Rhum Agricole to go with herby things” kick, so La Favorite Coeur d’Ambre was a no-brainer.
  3. What else goes with planty things? Tequila cause Tequila is planty. I’ve got the delicious Corralejo Blanco in my Home Bar right now and it fit the drink perfectly.
  4. Ok so this next ingredient was actually the hardest decision: Lemon or Lime? Now when you think Dill and Cucumber, you usually think Lemon, but I was working with Rhum and Tequila, hence, Lime.
  5. A lil Cane Syrup for balance.

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Yes, this is a muddled drink, but that doesn’t mean it can’t be pretty! Score those Cukes!

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The name of this cocktail comes from the fact that my illustrious girlfriend who is named Doreen (and sometimes referred to as Reeny) loves this drink. Cheers darling!

Green Reeny

  • 1 oz La Favorite Coeur d’Ambre Rhum Agricole
  • 1 oz Corralejo Tequila Blanco
  • 3/4 oz Lime Juice
  • scant 1/2 oz Rich Cane Syrup*
  • 1 Cucumber Wheel
  • 1 Sprig Dill
  • Garnish: scored Cucumber wheels and Dill sprig

In tin, combine Lime juice, Syrup, Cucumber, Dill and muddle. Add Rhum, Tequila, ice, and short shake. Double strain into double Rocks glass over ice and garnish.

*I switched over to 2:1 Cane Sugar Syrup because I wanted to use less volume and have greater viscosity in my drinks. I’m digging it for now.

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Mannnnnnn. It’s so fresh and pretty. You could legit drink a bunch of these while sitting on the porch/in the backyard/in the garden/at a cabin upstate/wherever your green happy place is.

Cheers y’all!

Frankie’s Tropical Holiday

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Hey! Hey! Hey! all you Tiki The Snow Away party people! I’ve got a big drink today with Fernet Francisco that I’m pretty psyched about, so let’s get to it!

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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Around a week ago, Fernet Francisco posted a comment on my Instagram account that if I made any Tiki drinks with their Fernet, I should let them know about it. I actually had that thought way back in November but then totally forgot about it! Whoops.

So, to all my Bay Area Fernet drinking people, this drink is for you. A love letter from my expatriated heart to you and your obsession with all things Amari and all things excessive. May you have many big, boozy, fruity, Rum + Fernet drinks and may they all slap a smile on your face.

And to Fernet Francisco I say, “I love you, you beautiful thing, you.”

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Here are the cast of characters for this totally over-the-top Tiki drink:

  1. Fernet Francisco: super minty and fresh tasting, with loads of herbaceousness. Tastes and smells like plants from the Bay Area which actually poses a challenge when creating a Tiki drink. Therefore, I put it with my two fave Rums
  2. Denizen Aged White & Merchant’s Reserve Rums: LORDT knows how I love these Rums. They’re dry, deep, fruity, funky, wonderful and provide an excellent foundation in a big Tiki drink. Oh and they go sooooooo well together as a split base.
  3. Orgeat + Cane Syrup + Lime + Grapefruit + Pineapple: a helluva lot of juice and sweetness right? This combo is a total Tiki knockout. No lie, try it. The supa-fresh mintiness in the Fernet Francisco was crying out for Grapefruit and Pineapple. I added Lime for length & tartness, Orgeat for creaminess, and Cane Syrup cause this is a blended drink.

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Garnish Kween is back again with the Pineapple Spear Bunny Ears, Grapefruit Peel Rose wrapped, and speared around a Luxardo Maraschino Cherry. A fun straw is always welcome!

Frankie’s Tropical Holiday

  • 1 oz Fernet Francisco
  • 1 1/2 oz Denizen Aged White Rum
  • 1 1/2 oz Denizen Merchant’s Reserve Rum
  • 3/4 oz Orgeat
  • 1 oz Lime Juice
  • 1 1/2 oz Red Grapefruit Juice
  • 3/4 oz Pineapple Juice
  • 3/4 oz Cane Sugar Syrup*
  • Garnish: Pineapple Spear Bunny Ears, Luxardo Maraschino Cherry in Grapefruit peel Rose, plastic Sword

Combine ingredients and blend with ~6 oz Crushed Ice for 7 seconds. Pour, garnish and serve in 16 oz Tiki Mug.

*The amount of Cane Syrup depends on how sweet your Orgeat and Red Grapefruit Juice are. Increase or reduce accordingly.

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Cheers to all y’all and may your Amari-Tiki be delicious!

Tiki The Snow Away Daiquiri

It’s #NationalDaiquiriDay and I decided to feature this post because Havana Club 3 Year is basically THE Rum for Daiquiris! Cheers!

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Woo! The first week of Tiki The Snow Away is nearly over, so I thought we’d take a “shift break” and celebrate the weekend with a round of Daiquiris!

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

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I’ll be using Havana Club 3 Años for my drink cause I brought it back from Mexico with the sole intent of making classic Daiquiris. Soon Havana Club will be coming to the USA under the brand Havanista and I will try to let everyone know as soon as I hear of its arrival!

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Here’s what you need: Your fave white Rum/Rhum/Cachaça, Cane Sugar Syrup/Simple Syrup, Lime Juice.

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I’m pretty pumped about this Lime wheel, I think I’ve finally achieved the perfect cut!

The following specs are typically my preferred way to have a Daiquiri. I like ’em rather tart, so if you know you don’t want to go as tart as I, use 2:3/4:3/4.

Home Bar Girl’s fave Daiquiri

  • 2 oz Havana Club 3 Años (sub your fave white Rum)
  • 1 oz Lime Juice
  • 3/4 oz Cane Sugar Syrup (sub Simple syrup)
  • Garnish: Lime wheel

Combine ingredients over ice and shake it like a rocket. Strain into chilled coupe, garnish with Lime wheel.

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Weekend Daiquiri cheers to all y’all! Keep the Tiki The Snow Away posts coming! I’ve been reposting a bunch on Instagram.