#RumForTheHills: Don’s Special Daiquiri

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A few of us on Instagram have started a #RumForTheHills hashtag and so I thought I’d start with a really fabulous Daiquiri recipe from the 1970s. I got this recipe from the Beachbum Berry Total Tiki app and it’s a knock out! If you don’t have this app (or one of his books) you need to get on it!

This Daiquiri is a version of Don the Beachcomber’s 1934 Mona Daiquiri. Now, of course I made a couple of modifications, namely, 1/4 oz more lime juice and 1/4 oz more Rum cause I like my Daiquiris tart and boozy.

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Don’s Special Daiquiri

  • 1 oz Jamaican Rum (Smith & Cross)
  • 3/4 oz Aged White Rum (Denizen Aged Rum)
  • 3/4 oz Lime Juice
  • 1/2 oz Passion Fruit Syrup
  • 1/2 oz Honey Syrup
  • Garnish: Maraschino Cherry

Combine ingredients over ice and shake. Strain into a chilled cocktail glass, garnish with Maraschino Cherry.

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Hope you enjoy and if you wanna join in the party, use #RumForTheHills on Instagram!

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Brunch Bonanza: Teeling & Tea

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

Well, it’s still snowing in NYC, so I’m still making Hot Toddies. In fact, I took this gorgeous photo two days ago in Prospect Park.

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Winter Wonderland y’all

What does one want when one is out in the snow? A Hot toddy with Tea. I am lucky enough to have this terrific bottle of Teeling Small Batch Irish Whiskey and decided to make the toddy with that. Some quick flavour notes about Teeling:

  • Nose: Vanilla, spices, Rum, grains, corn, honey
  • Tongue: Caramel, woody, Rum, apple, a tad peaty or “Moorish”, vanilla
  • Finish: Rich, oily, full bodied, spicy

To these complex flavors I wanted to have a straightforward English Breakfast Tea, Honey, Lemon and complement the Whiskey with Hella Bitter Citrus Bitters. These bitters aren’t just Citrus, they are so much more:

Four kinds of Citrus, Clove, Cinnamon, Allspice, Black Peppercorn, Caraway, Gentian and Wormwood.

Yes please.

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Teeling & Tea

  • 2 oz Teeling Small Batch Whiskey
  • 1 oz Honey Syrup
  • 1/2 Lemon Juice
  • 2 dashes Hella Bitter Citrus Bitters
  • 5-6 oz Hot English Breakfast Tea (PG Tips* forever)
  • Garnish: Lemon Wheel & Star Anise

Combine ingredients in mug and stir until everything has combined and is swimming nicely. Garnish with a Lemon wheel and Star Anise on top. Fragrant and delicious.

*Every day of my life I have a cuppa PG Tips. It’s my fave British tea.

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Happy Brunching to you all! May your toddies be filled with Teeling & Tea!

Thanks again to The Baddish Group for the delicious bottle of Teeling Small Batch Irish Whiskey!

Blonde Bertie & Teeling Whiskey

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It’s March! We made it! Hopefully this crazy cold weather will begin to let up and we can return to our regularly scheduled programming.

It’s time for Whiskey, ALL the Whiskey. Teeling Small Batch Irish Whiskey is a complex bottle of whiskey aged in Rum casks. Here’s my impression:

Nose: Vanilla, spices, Rum, grains, corn, honey
Tongue: Caramel, woody, Rum, apple, a tad peaty or “Moorish”, vanilla
Finish: Rich, oily, full bodied, spicy

With all those Honey notes, I decided to go in the grown n’ sexy Gold Rush direction. Also, as Teeling Irish Whiskey is a revival Whiskey, along with the notes from Rum casks, I wanted to pair it with Adam Elmegirab’s Boker’s Bitters. I wanted that Old Timey feeling and Blonde Bertie definitely has that. This cocktail is a tad sweet, a tad dry and very very tasty.

Blonde Bertie

  • 2 oz Teeling Small Batch Irish Whiskey
  • 3/4 oz Dolin Dry
  • 1/2 oz Honey Syrup
  • 2 dashes Adam Elmegirab’s Boker’s Bitters
  • Garnish: Lemon Peel

Combine ingredients and stir over ice until proper dilution has been achieved. Strain into coupe, express Lemon peel and garnish.

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Yes, the name of the drink is a Mad Men reference and thanks to The Baddish Group for the delicious bottle of Teeling Small Batch Irish Whiskey!

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!

The Oldest Living Confederate Widow

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This drink is possibly the greatest version of a Gin Sour to ever exist. Ever. It’s truly refreshing, so very dangerous and I want to drink them all year round! I got the recipe from Angel Negrín, my mentor in Birmingham, AL who got it from Toby Malone at the Violet Hour in Chicago. It’s a fabulous cocktail and “super healthy” as Angel likes to say. Get ready to shake, shake, boogie!

The Oldest Living Confederate Widow

  • 2 oz Plymouth Gin or Bombay Dry Gin
  • 1 1/4 oz Honey Syrup*
  • 1 oz Lemon Juice
  • 2 dashes of Orange Bitters
  • 2 dashes of Absinthe or Pernod Pastis

In tin, combine ingredients over cracked ice and shake, baby, shake! Strain into coupe. Feel the awesomeness. Try not to take down the whole cocktail in one big gulp, ok?

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*Honey Syrup: I like to make my Honey Syrup in a 1:1 ratio and shake it until the honey has dissolved. I find that if you heat the water and honey, some of the awesomeness in the honey is lost.

Brunch Bonanza: Jaune Jaune Fizz

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Welcome to Brunch Bonanza. The segment where we talk about brunch cocktails!

Now here’s a fizz I can really get behind, in front of, underneath…AHEM. In the Brunch tradition of having a Fizz with a Whole Egg, here’s a floral, citrusy, honey filled wonderland. The *French word for yellow is “jaune” and so the Jaune Jaune Fizz has two yellow ingredients in it: Chartreuse Jaune and Lemon Juice. To this add Gin, a Whole Egg, Honey Syrup and well, I’m over the La Lune! Let’s have at least two of these at Brunch, mmmk?

Jaune Jaune Fizz

  • 1 oz London Dry Gin (Mayfair used here)
  • 3/4 oz Chartreuse Jaune
  • 3/4 oz Lemon Juice
  • 1/2 oz Honey Syrup
  • 2 dashes of Orange Bitters
  • Whole Egg
  • Soda
  • Lemon Peel

In tin combine Gin, Chartreuse, Lemon Juice, Honey Syrup, Bitters and Whole Egg. Dry Shake until your arms are about to fall off. Add ice and shake again for at least 20 seconds. Add around 1 oz Soda to Collins glass, then double strain contents of tin into glass. Add ice to glass and top with soda. Express Lemon Peel and garnish. Cheers.

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Lusciousness in a glass. Can’t stop the FIZZ.

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WOOOOOO.   

*If you’ve noticed, I absolutely love French liqueur and aperitif flavours. Love them, love them, love them forever.

“The Lord’s Been Good To Me”

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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.