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!

 

 

A Sherried Martini

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Ooooooh my. The Holidays are literally upon us.

You may be asking yourself, “Home Bar Gurrrrl, why do you want us to drink a Martini when there are so many holiday Cocktails to imibe?”

Y’all, don’t worry. I’m not telling you skip the Egg Nog, Cranberry infused Dolin Rouge, Cacao infused Campari, or any Champagne Cocktails you might come across!

I’m just telling you, that if you want to take a holiday breather, lighten things up for a moment, and chillllllll, then this is the Martini for you.

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Our star players for this drink are: 1. Hayman’s Old Tom Gin which has a wonderful viscosity and loads of botanicals, and 2. Lustau Amontillado Sherry which has a fabulous dryness, loads of spices, nuttiness, and a bit of brine.

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They are supported with Dolin Dry Vermouth (praise be to Dolin Dry), Regans’ Orange Bitters, and an Orange peel.

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Are we ready to stirrrrrrrrr? Yes? Excellent.

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A Sherried Martini*

  • 2 1/4 oz Hayman’s Old Tom Gin
  • 1/2 oz Dolin Dry Vermouth
  • 1/4 oz Lustau Amontillado Los Arcos Sherry
  • 1 dash Regans’ Orange Bitters
  • Garnish: Orange peel

Combine ingredients over ice and stirrrrrr. Strain into coupe. Express Orange peel and garnish.

This is “Sherried” cause there’s just a bit of Sherry, but the 1/4 oz gives an excellent finish to the Martini.

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Yeah gurrrrl, I wanna relax with this Sherried Martini. The holidays can do their own crazy thing.

Professor Plum, in the Kitchen, with the bottle of Sherry

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Still rolling deep with that Lemon Sherbet, still trying to keep it real seasonal with a Gin + Plum drink! This cocktail is refreshing, has a great set of spices, and plum-a-liscious. Now all we need is that old box of Clue and we can get this party started.

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For starters, you need to make Lemon Sherbet, my new fave ingredient. Head over here for the recipe. Next you need a nice, big, juicy, plum. Yum, bum, bum.  Then you can make a Lemon Plum Purée.

Lemon Plum Purée

  • 1 Plum, pitted, skinned, and sliced into chunks
  • 3/4 oz Sherbet

Combine ingredients in blender and purée until everything is swimming together nicely.

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Then you need to grab a bottle of Old Tom Gin, St. Elizabeth Allspice Dram, Amontillado Sherry, and a Cinnamon stick.

Professor Plum (in the Kitchen, with the bottle of Sherry)

  • 1 3/4 oz Hayman’s Old Tom Gin
  • 1/4 oz Amontillado Sherry
  • 1/4 oz St Elizabeth Allspice Dram
  • Lemon Plum Purée
  • Garnish: Cinnamon bark

Combine ingredients over ice and shake vigorously. Dirty pour into Mule cup. Grate a bit of Cinnamon bark on top and garnish with the bark. Yummmm.

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Not sure it was Professor Plum, in the Kitchen, with the bottle of Sherry? Well, then why is all of the Sherry gone?

Never Trust A Sailor

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Happy hot August nights to you all! My, we’ve had a lot of Rum lately over here at HomeBarGirl, haven’t we! Well, now that National Rum Day is over, I’ve got a tasty albeit unusual Gin cocktail for us.

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The inspiration for this cocktail was “What can I do with Carpano Antica + Old Tom Gin, while keeping it Tropical?” I made the drink, realized that it was missing something, turned around to look at my glassware, and there was the St. George Absinthe Verte! Thanks again you beautiful bottle of Absinthe you!

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This cocktail is tart & refrescando, complex yet mellow, a bit astringent, with some nice spices from the Carpano Antica and Falernum.

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  • 1 1/2 oz Hayman’s Old Tom Gin
  • 3/4 oz Carpano Antica
  • 1/4 oz Velvet Falernum
  • 3/4 oz Lime Juice
  • St. George Absinthe Vert Rinse

Rinse a coupe with Absinthe and chill. Combine remaining ingredients over ice and shakety-shake-shake. Strain into coupe. No garnish.

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Thank you magnificent ingredients, you are all so very tasty.  Cheers.

I’m on a Podcast + The Other White Negroni

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Woo! Y’all, it’s me, my new fave Hawaiian Shirt and The Other White Negroni at Smock Podcasting for the show Strong Takes! That’s right, I’m on a podcast! (Episode 10 – Dani DeLuna) A very nice dude named Corey Smock interviewed me and asked me all sorts of questions about being a Home Bar Girl. I brought a drink for us to share called The Other White Negroni and we chatted about various topics.

Topics like:

It was loads of fun and Corey is the nicest man in the world, so head over to iTunes and check it out!

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Recording gear and The Other White Negroni

If Corey liked it, I’m sure y’all are going to love The Other White Negroni. (Corey used to be a bartender and he knows what’s up.) The inspiration for this drink is my total obsession with White Negronis aka, Negroni Bianco. I actually have an entire post dedicated to several White Negroni Variations and since then I’ve probably created five or six more. For this particular cocktail, I used Fennel infused Dolin Blanc cause it’s divine.

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Fennel infused Dolin Blanc

  • 300 ml Dolin Blanc
  • approx 1/2 Fennel Bulb

Roughly chop Fennel Bulb and combine in jar, stirring every hour or so. Infuse for around 5.5 hrs, then fine strain.

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The Other White Negroni

  • 1 oz Denizen Aged White Rum (Banks 5 Year Rum would also be awesome)
  • 3/4 oz Fennel infused Dolin Blanc
  • 1/2 oz Hayman’s Old Tom Gin (Plymouth Gin would also be awesome)
  • 1/2 oz Salers Aperitif (Suze Aperitif would also be awesome)
  • Garnish: Lemon peel

Combine ingredients over ice and stir. Strain into Double Rocks glass over ice. Express Lemon peel and garnish.

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Damn. I cannot get enough of these Negroni Bianco and I cannot tell you how excited I am to be on this episode of Strong Takes!

Cheers!

Drinking with Mad Men Season 7: Tom Collins

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To celebrate “The End of An Era”, welcome to a series of drinks from the television show Mad Men. Each week I’ll be featuring different cocktails from the show, so we can all drink along with our favourite Madison Avenue Ad-men and women.

As we get further into Season 7, one has to wonder, what is Don’s next step? His life has been completely upheaved and he feels very distant from his family and familiar connections. He is a man without a plan possibly for the first time since he became Donald Draper.

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Sally Draper: the youngest Home Bar Girl 

For this week’s drink, we harken back to a time when Don was very connected to Betty and his children. In S2E2, “Flight 1”, Francine and Carlton come over to the Draper’s house for Drinks and Cards. Don has instructed Sally on how to make Old Fashioneds which she gives to he and Carlton. Don then tells Sally to “go take Mommy and Francine’s orders”.

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Don: the proudest father of a Home Bar Girl

Sally returns saying, “two Tom Collins.” Don replies, “ok, you don’t smash the cherry on that. Just plop it in at the end. Try to keep it in the top of the glass. Gin.”

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Sally knows that a great Home Bar Girl is a great listener.

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A Tom Collins is a simple drink by any standard but it’s origin story varies wildly and the “original recipes” have a range of amounts. The first recipe which could be considered a “Tom Collins” is a Gin Twist from 1871 calling for 2 oz Genever or Old Tom Gin, 1 oz Lemon Juice and 2 bar spoons of sugar. It is the use of Old Tom Gin in the drink which many suspect why its name was changed to “Tom Collins” in 1876. In this iteration as well as the next few of the Tom Collins, the amount of Lemon and Sugar and types of Sugar change.

Essentially, it’s one of those “whatever you think tastes best” drinks!

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I like to make mine with Demerara Simple Syrup and Old Tom gin but you should use whatever you like the most! Superfine sugar and Bombay Dry? Sounds amazing! Agave and New American Gin? Sure!

I like mine in the following format.

Tom Collins

  • 2 oz Hayman’s Old Tom Gin
  • 1/2 oz  Lemon Juice
  • 1/2 oz Demerara Simple Syrup
  • Club Soda
  • Garnish: Lemon Slices (Several versions add a Maraschino Cherry)

Combine Gin, Lemon Juice and Simple Syrup in tin and stir until ingredients have combined. Pour into Collins glass with Ice and Lemon Slices. Pour Club Soda on top and stir again.

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If you want to liven up your Tom Collins a bit, add a dash or two of bitters. I’d recommend any of the above bitters, possibly even a combination!

  • 18.21 Earl Grey Bitters
  • Angostura Bitters
  • Dr. Adam Elemegirab’s Boker’s Bitters
  • Regans’ Orange Bitters
  • Scrappy’s Celery Bitters

Cheers!

I’ll be doing this series until the end of Mad Men, so see you next week!

It’s Pimm’s Season

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Well here we are, together in the bright cheer of spring. And what do we drink in this most thrilling of seasons? We drink Pimm’s No. 1!

For those of you who haven’t had the supreme pleasure of sipping a Pimm’s Cup yet, it’s divine. Pimm’s No. 1 is a Gin based Liqueur which was originally envisioned as a “bottled cocktail”. There used to be six different Pimm’s Cups each with their own base spirit. Today there are the orginal Pimm’s No. 1, Pimm’s Blackberry & Elderflower, Pimm’s No. 3 Winter Cup, and Pimm’s No. 6 with a Vodka base. In the NYC area, I’ve only seen the No. 1 and Blackberry & Elderflower.

Pimm’s No. 1 tasting notes:

  • Nose: Ginny & juniper, coriander, delightfully fruity and herbaceous bouquet, Orange, Strawberry, spices
  • Taste: Gin, vegetal, citrus
  • Finish: short and wide

So essentially, we’re talking the greatest spring/summer Liqueur for anyone who loves Gin!

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Pimm’s No. 1 Cup (official recipe)

  • 60 ml / 2 oz  Pimm’s No. 1
  • 150 ml / 5 oz  Lemon Soda (the dry British sort)
  • Garnishes: Mint, Strawberry, Orange Slice, Cucumber

Combine ingredients in a Collins glass over ice and stir. Serve with a straw and fabulous garnishes.

Now, you know this wouldn’t be a Home Bar Girl post without some variations, so here we go!

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Pimm’s Collins

  • 2 oz Pimm’s No. 1
  • 1 oz Hayman’s Old Tom Gin
  • 1/2 oz Lemon Juice
  • 1/2 oz Simple Syrup
  • Top with Soda Water
  • Garnishes: Mint, Cucumber, Strawberry, Orange Wheel

Combine Pimm’s, Gin, Lemon Juice and Simple syrup and stir. Strain into Collin’s glass with ice and garnishes. Top with soda water and serve with a straw.

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Caribbean Pimm’s Cup

  • 2 oz Pimm’s No. 1
  • 1/2 oz Denizen Aged White Rum
  • 1/2 oz Flor de Caña 7 Aged Rum
  • 1/2 oz Velvet Falernum
  • 3/4 oz Lime Juice
  • Top with Ginger Ale
  • Garnishes: Mint, Pineapple, Cucumber, Strawberry, Orange slice

Combine Pimm’s No. 1, Rums, Falernum, Lime Juice and stir. Strain into Collins glass with ice and garnishes. Top with Ginger Ale and serve with a straw.

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Mexican Pimm’s Cup

  • 2 oz Pimm’s No 1
  • 3/4 oz Casa Noble Blanco Tequila
  • 3/4 oz Cointreau
  • 3/4 oz Lime Juice
  • Soda Water
  • Garnishes: Cucumber, Orange Wheel, “Mexican Flag” of Lime Wedge, Banana Slice and Strawberry

Combine Pimm’s, Blanco Tequila, Cointreau, Lime Juice and stir. Strain into Collins glass with ice and garnishes. Top with Soda.

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Let’s just look at this again cause this “Mexican Flag” garnish is my fave thing ever. Also, yummmm.

Cheers to you and yours during Pimm’s Season! Thanks again to the Baddish Group for the Casa Noble Tequila!