photo by Virginia Linzee. Makeup Artist extraordinaire.
While at a lady Tea Party for ladies today, I made my own improved version of Pegu Club’s MarTEAni. This is already a fantastic cocktail and my improvements simply consist of using a Whole Egg instead of Egg White and adding St-Germain.
Improved MarTEAni
In tin, combine Gin, St-Germain, Lemon Juice, Simple Syrup and Egg. Dry shake vigorously for appoximately 30 seconds to emulsify egg. Add ice and shake vigorously again.
*Black Tea Infused London Dry Gin: place approx 1/4 cup of loose tea into a 750ml Bottle of Gin. Shake, then let sit for approximately 2-3 hours occasionally shaking. Strain and bottle.
via Munchies on YouTube.
One of the great comebacks from the Prohibition era. Please give me ALL the Last Word cocktails.
Shake and strain into coupe. Super refreshing!
I’ve got a couple of things to say about this drink:
1. With the exception of Old Fashioneds and Sazeracs, “Build-In-Glass” drinks should ALWAYS be in Mason Jars. If you’re just gonna pour everything into the drinking glass, stir it a few times and serve it, don’t use a fancy glass. Use a Mason Jar! Same goes for any drink with a Dirty Pour (everything from the shaker goes straight into the cocktail, ice and all), or any type of Smash. I know that living in the deep South for ten years may have influenced this point of view, but I stand firmly in my beliefs!
2. The Diamondback Cocktail packs a particularly powerful punch! It’s a knock out for sure! Especially if you were to use a spicy rye like George Dickel Rye. Well, WOO! You just might shoot off like a rocket! This drink is a great slow sipper due to its boozy boozy qualities. Remember kids, Chartreuse Vert is 110 Proof.
3. In keeping with my current obsession for Autumnal Cocktails, well, the Applejack is HAPPENING in this drink. Diamondback Cocktail
Build in glass with ice. Stir a few times and garnish with Maraschino Cherry. Easy peasy, definitely NOT breezy. Good luck! You’ve been warned.
Hello everyone!
After months of peer pressure, strongly worded suggestions and tons of cocktails, I’m starting a blog.
Here at Home Bar Girl myself and some of my friends will share cocktail recipes for original cocktails, classic cocktails and craft cocktails made right here in my Brooklyn apartment! Occasionally, I will post videos of how to make drinks by fabulous bartenders from around the internet. On special occasions, I’ll take a field trip to a fancy cocktail bar and post reviews and photos of the drinks I sipped.
It’s gonna be fun, gonna be a tad ridiculous but most importantly, it’s gonna be delicious!
To get things started, I’m posting five original cocktail recipes for your tippling pleasure! If you’d like to know what’s in my bar, please head over to the (tl;dr) page My Home Bar.
xoxo,
Home Bar Girl
Myself and my mentor Angel Negrín hold to the firm belief that #EveryWeekIsNegroniWeek. I created this cocktail as a series of drinks for Negroni Week and love how the smoothness of St-Germain mellows out the bitterness of Campari. I like to keep Negroni bottled* and ready to go so that I can use it to mix with cocktails or sip it whenever I so desire. The bonus of keeping it bottled is that the Gin, Sweet Vermouth and Campari will blend together more and more with each passing day!
Saint Negroni
Combine ingredients in tin over cracked ice and stir. Strain into rocks glass over one big rock. Express Orange peel and use as garnish.
*For this particular bottled Negroni I used Plymouth Gin, Martini & Rossi Sweet Vermouth and Campari.
Home Bar Girl 