The Viriditas Cocktail

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Happy St. Patrick’s Day y’all! Today I’ve got a very special cocktail with Teeling Whiskey. Gurrrrrl, “Why is it very special?” Well, I’ve been working on this recipe for a whole year and am finally feel ready to show it to you during Irish Whiskey Month 2016.

Speaking of which, if you wanna join the prrrrrty…use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in your cocktail.

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Stirrrrrrrr. Take a deep breath. Stirrrrrr again. Sigh with contentment. Rinse. Repeat.

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So, “Home Bar Gurl, a whole year? what were you waiting for?” Glad you asked.

Last March, I was perusing Martin’s Index of Cocktails whilst hunting for Irish Whiskey recipes. I came across a recipe for the “Shamrock Cocktail” from 1917 which looked promising.

Shamrock Cocktail (Recipes for Mixed Drinks, 1917)

  • 1 oz Irish Whiskey
  • 1 oz Dry Vermouth
  • 3 dashes Green Chartreuse
  • 3 dashes Crème de Menthe
  • Garnish: Olive

Stir over ice, strain into a cocktail glass, and garnish.

Sounds pretty good right? I know this is a gimmicky holiday drink but it’s honestly tasty! That being said, I kept tinkering with the recipe throughout the year til I felt like it would stand up to our current palates. Like you could drink it whenever, wherever, during any time of the year and still be like, “yeaaaaaah man. That is an awesome drink!”

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Cast of Characters:

  1. I kept the Irish Whiskey as the base ingredient and used Teeling Small Batch cause it plays so well with others.
  2. But then I felt like the drink needed a little more backbone and some extra botanicals. Hayman’s Old Tom Gin called to me and I said “yaasssss kween!”
  3. I swapped the Crème de Menthe for something more herbaceous and complex while still being minty: Branca Menta!
  4. I kept the Green Chartreuse for herbaceousness and the Dolin Dry cause y’all know that I luuuuuuuv Dolin Dry in anything.

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Oh, and I kept the Olives as a garnish cause the brininess and vegetal qualities of cocktail Olives really do compliment this drink! I know it sounds weird but it tastes sooooo goooood!

Viriditas Cocktail

  • 1 1/2 oz Teeling Small Batch Irish Whiskey
  • 3/4 oz Dolin Dry Vermouth
  • 1/2 oz Hayman’s Old Tom Gin
  • 2 tsp Branca Menta
  • 1 tsp Green Chartreuse
  • Garnish: Olives (however many you want!)

Combine ingredients over ice and stirrrrrrrrr. Strain into coupe and garnish.

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Also, look at this vintage coupe! I just got it and I want to give a huge thanks to Duke’s Liquor Box for carrying such beautiful wares! Luv u!

May your St. Patrick’s Day be awesome and try not to get too crazy. Remember to drink in moderation, have tons of water, and don’t forget the Ibuprofen + Coconut Water!

Luv y’all in this Irish Whiskey Month!

 

 

He Was A Sage Bro

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SAGE. SAAAAAAAAAGE. What started as a little trip to the Farmer’s Market turned into one of the most enjoyable weeks of drink making I’ve had all year. Sage is so earthy, has such depth of flavor, and is perfect for muddling into Cocktails!

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If only you could last forever, I would never let you go. #SageLover

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I’ve got one last cocktail to wrap up this week’s Sage + Gin party and it’s a stirred drink. This one is a riff on a 2:1 Martini  with a bit of Chartreuse Vert for its vegetal qualities and using one of my fave Vermouths, Carpano Bianco.

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As far as the name goes, um, it sort of popped in my head and I sort of said, “Ok Bro.”

He Was A Sage Bro

  • 2 oz Plymouth Gin (or a similar Gin)
  • 1 oz Carpano Bianco
  • 1/4 oz Chartreuse Vert
  • 5-6 Sage leaves
  • Garnish: Sage leaf

Combine ingredients and gently muddle Sage leaves. Add ice and give it a nice long stir. Double strain into chilled coupe and garnish with one Sage leaf.

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Thanks lil bundle of Sage for all the magic and thanks to The Baddish Group for the Carpano Bianco!

The Blue Business

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Blue Curaçao is back y’all and I don’t mean in some frat-tastic “let’s have Blue Shots!” sort of way. I mean in a total Tiki, fabulous Tropical, creative cocktail sort of way. I recently posted a photo of my Seníor Blue Curaçao on Instagram and was met with several cries of, “oh no, I’m afraid of the Blue stuff!”. Don’t be afraid, be excited!

There is no better time for fun citrusy drinks than winter time! We need Vitamin C, we need Island type drinks, we need a little vacation in a glass because this weather is so cold and snowy! I’ll be posting these recipes one at a time instead of all at once because I’ve decided to go FULL TIKI during the chilly times! Tiki, it’s a state of mind.

The Blue Business

  • 1 1/2 oz Brugal Extra Dry Rum
  • 1/2 oz Seníor Blue Curaçao
  • 1/4 oz Pineapple infused Plymouth Gin
  • 1/2 oz Velvet Falernum
  • 1/2 oz Lime Juice
  • 1/4 oz Vanilla Bean Syrup
  • Chartreuse Vert rinse
  • Lime Wheel

Rinse a coupe with Chartreuse and chill. Combine remaining ingredients in tin over ice and shake. Strain into coupe, Lime Wheel garnish.

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If you want to join in the fun on Instagram, use the hashtag #TikiTheSnowAway

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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Just Look at This List: Dudley’s

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The other night some friends and I went to Dudley’s in the LES for cocktails and it was pretty sensational. I mean, just look at this list! Each drink we had was so delicious that I nearly re-ordered a drink. We chatted a lot with the very nice barman who’s name is Tom Roughton, very fun and very topknot. He was kind enough to share two of his recipes from that night’s menu with us: Keat’s Apothecary and the special drink of the night Hail Mary.

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Keat’s Apothecary

  • 3/4 oz Apple Brandy
  • 3/4 oz Rye
  • 3/4 oz Carpano Antica
  • 2 dashes Fernet Branca
  • 2 dashes Chartreuse Vert
  • 2 dashes Angostura Bitters
  • Orange peel

Combine ingredients in tin over ice and stir. Strain into ice filled rocks glass, express Orange Peel and garnish.

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Hail Mary

  • 1/2 oz Chartreuse Vert
  • 1/2 oz Averna Amaro
  • 1/2 oz Honey Syrup
  • Pernod Absinthe rinse
  • Doc’s Cider float

Rinse rocks glass with Absinthe and chill. In tin, combine Chartreuse, Averna and Honey syrup over ice and shake. Strain into rinsed glass, add rocks and float cider.

Tasty tasty times!

You’re So Kind: Berentzen Bushel & Barrel

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The very kind people at Berentzen USA have sent me several bottles to taste and review: Icemint Schnapps, Pear Liqueur and Bushel & Barrel. They’re so kind. Aren’t they kind? BERENTZEN, YOU’RE SO KIND! Each bottle is fabulous and totally bursting with flavour but I’m going to start with Bushel & Barrel cause this is America and nothing screams AMERICA more than Bourbon and Apples.

I’ve gotta be honest, this is truly delicious stuff! Upon opening the bottle, crisp, clear Apples come through, then the more complex spices from Kentucky Bourbon settle into your nose. It’s an awesome experience.  First taste also begins with Apple, fresh juicy Apple from Berentzen’s Apple Liqueur and then a bit of spicy kick from Bourbon. Again, awesome. At 60 proof, it’s neither too strong to use in cocktails, nor too weak to drink on the rocks. In fact, everything about this liqueur is super smooth and just right.

If this is the future of flavoured whiskey, then I am so happy to be taking part in the revolution. Bushel & Barrel is by far the best one I’ve ever had and honestly, everything Berentzen makes is outstandingly tasty. (This is the part of the post where you throw that nasty cinnamon flavoured whiskey out the window. There, I said it.)

And now, some Bushel & Barrel cocktails:

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American Rose (Jack Rose Variation)

  • 1 1/2 oz Bushel & Barrel
  • 1/2 oz Applejack
  • 1/2 oz Lime Juice
  • 1/2 oz Grenadine
  • Lime Wheel

In tin, combine Bushel & Barrel, Applejack, Lime Juice and Grenadine over ice. Shake and double strain into coupe, garnish with Lime Wheel.

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Obstacle Three

  • 1 1/2 oz Rye
  • 3/4 oz Averna Amaro
  • 1/2 oz Bushel & Barrel
  • 1/2 oz Carpano Antica
  • Maraschino Cherry

In tin, combine Rye, Averna, Bushel & Barrel, Carpano and stir over cracked ice. Strain into coupe, Maraschino cherry garnish.

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People Watching

  • 2 oz Cocchi Americano
  • 1/2 oz Bushel & Barrel
  • 1/2 oz Cynar
  • 1/4 oz Lemon Juice

In tin, combine Cocchi Americano, Bushel & Barrel, Cynar and Lemon Juice over ice. Shake and double strain into coupe. Splash of Soda or Champagne on top.

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Julian Franco

  • 1 1/2 oz Bourbon
  • 1/2 oz Bushel & Barrel
  • 1/2 oz Raspberry Liqueur
  • 1/4 oz Chartreuse Vert
  • Apple Peel

In tin, combine Bourbon, Bushel & Barrel, Raspberry Liqueur and Chartreuse. Stir over cracked ice and strain into coupe. Apple Peel garnish.

Well, that’s it for now! I’ve definitely got more recipes for Bushel & Barrel and will post them in the future! As for the Pear Liqueur and Icemint Schnapps, I’ll be reviewing them soon! This has been You’re So Kind, the post where someone nice gives me a bottle and I review it!