old tom gin

Valentines & the Hanky Panky

/ Dani DeLuna / 1 Comment

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So, it’s the week of Valentines, or as I like to call it, Valenspoons. I have no idea why I started calling it Valenspoons, perhaps it was because I like the way it sounds, it’s a silly sounding word. Perhaps I changed the name during one of those years when I did not have a sweetheart and was frustrated that this holiday even existed! Perhaps it was to mock the notion that there should be a Hallmark Holiday which encourages people to hit one another up on Tinder and have a dinner date + some Hanky Panky.

Speaking of Hanky Panky…

Do you all love Fernet-Branca as much as I do? Do you get that “Bartender’s Handshake” after a long night out? Do you drink Fernet-Branca after meals to savour the incredibly complex flavours and help settle your tummy? Do you think the Toronto is the best Manhattan Variation? Cause I do!

The Hanky Panky is one of my fave classic Gin cocktails, right up there with a Martinez, French 75 and Martini. Bonus: this drink was invented by a lady! Wooooo! Laaaaady! Ada Coleman was the head bartender at the Savoy American Bar in the early 20th C and the story goes that she created this cocktail for Sir Charles Hawtrey. When he had his first sip, he drained the whole glass and said, “By Jove! That is the real hanky-panky!”

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Hanky Panky

  • 1 1/2 oz Hayman’s Old Tom Gin or London Dry Gin
  • 1 1/2 oz Sweet Vermouth
  • 2 dashes Fernet-Branca
  • Garnish: Orange peel

Combine ingredients and stir with ice. Strain into coupe, express Orange peel and garnish.

Dirty-Puzzle

And since it’s Valenspoons, I’ve got a little variation for y’all! I decided to dry it out with Plymouth Gin, different specs, swap out the Orange peel for a Blood Orange peel and add some Scrappy’s Chocolate Bitters. Totes a Valenspoons drink now y’all! Fire up the Tindering!

Dirty Puzzle (Hanky Panky variation)

Combine ingredients and stir with ice. Strain into coupe, express Blood Orange peel and garnish.

Fernet-Branca

Luv u Fernet-Branca. Luv y’all. Happy Valentimes. 

Thanks to The Baddish Group for giving the opportunity to make these delicious drinks!

Dr Joe aka Let’s Get Surgical, Surgical

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If y’all follow me on instagram, you’d know that I recently had surgery on my left arm and would have seen this photo:

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This was obvi taken before surgery: Two gowns on my body, one oxygen measuring thingamabob on my 4th finger of my right hand and a hat for my Top Knot. #TopKnot4Lyfe 

The surgery was for a compressed Ulnar Nerve in my left elbow, aka Cubital Tunnel, which occurred in March 2014 after an elevator door accident. (Don’t ask.) Since that time, I’ve had very limited use of my arm & hand, lots of pain and tingling + numbness in my 4th & 5th digits. To be frank, it sucked.

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Image via http://www.surgicalnotes.co.uk/files/images/ulnar_nerve.jpg

But now, NOW I’ve had surgery and things are already better than they were before! I had an amazing experience at Columbia Presbyterian where everyone from the Nervously-Singing-Resident-Surgeon to the Uses-Crystals-And-Practices-Reiki-Nurse were so kind, helpful and totally on top of things. And then, there’s my hero, my surgeon, my salvation: Dr Joe.

That’s not his real name and I didnt ask permission to use his name, so for now, he’s Dr Joe. He is a brilliant but kind and forthright surgeon. Most of the surgeons I’ve interacted with during my injury have been total assholes. But not Dr Joe! He’s the best! The kindest! And he has dark curly hair like I do! I’d even say he’s a “Hot Doctor”.

This is the last drink I made the night before Surgery and it was incredible: dry, smooth, sophisticated, completely classy. I want to live my life as if it were this drink.

Dr Joe

  • 2 oz Hayman’s Old Tom Gin
  • 1/2 oz Santa Maria Al Monte Amaro
  • 1/2 oz Carpano Antica Formula Vermouth
  • Around 14 drops of Maraschino Cherry Liqueur
  • 2 dashes Dr Adam Elmegirab’s Boker’s Bitters*
  • Garnish: Lemon Peel

Combine ingredients, add ice and stirrrrrrr until proper dilution has been achieved. Strain into coupe, express Lemon Peel and garnish.

*A quick note about these sensational bitters: THEY’RE SENSATIONAL! Made with a 19th century recipe, they are intended to reproduce what were perhaps the Original bitters. They shine with Old Tom Gin, like raise the banners and wave the flags. Buy some and make yourself a Martinez immediately!

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Mr Thomas with 18.21 Earl Grey Bitters

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Hellooooo February, you strangely spelled month you. The month of bitter cold, lots of chocolate and luvvvvvvvv. It’s nasty as all hell outside in Brooklyn this morning, so let’s dive right into this bright, shimmery stirred cocktail with 18.21 Bitters! For my posts on 18.21 Bitters, I’ve decided to change the format from one giant “You’re So Kind” post to individual posts.

The 18.21 Earl Grey bitters are everything I wanted them to be, namely, they are potently Earl Grey. When I opened the bottle and sniffed the fabulous Earl Grey aroma, my brain said “GIN”, so I agreed. Then my brain said, “in the style of a martini but with just a touch of Sunshine” (aka St-Germain) and here we are.

Mr Thomas

Combine ingredients over ice and stirrrrrrrrrrr. Strain into coupe, express Lemon peel and garnish.

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Thanks to 18.21 Bitters for these wonderful Earl Grey bitters! They’re so kind! I will be using the Earl Grey with more Gin, Tequila and Pimm’s. I just need to get the Pimm’s back in my home bar! 

Beach Blanket Bazonga

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I can’t believe January and #TikiTheSnowAway are nearly over! I never want it to end! At this point, I’m starting to wonder if I should just open a Tiki joint….This cocktail really reminded me of something I might order at NoMad Bar. Something about the combination of Coconut Milk, DD Mix and the two Citrus Juices gives Beach Blanket Bazonga a sultry flavor while still being totally Beach party ready.

Beach Blanket Bazonga

  • 1 oz Hayman’s Old Tom Gin
  • 1 oz Flor de Caña 7 Aged Rum
  • 1/2 oz DD Mix
  • 1 oz Coconut Milk
  • 3/4 oz Freshly squeezed Grapefruit Juice
  • 1/2 oz Freshly squeezed Orange Juice
  • 2 dashes Regans’ Orange Bitters
  • Garnish: Mint sprig

Combine ingredients in tin and shake it gurrrrrrl, shake!  Strain into double rocks glass and serve on one big rock or crushed ice if you have it. Spank the Mint and garnish.

*You may have to whip the coconut milk for a bit with a whisk if it’s chunky. Whip away!

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MxMo + An English Sailor

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You guys, worlds have collided! It turns out that the Mixology Monday theme for the month of January is BLUE! It’s like I don’t even need an excuse to keep going with #TikiTheSnowAway. Tiki is everywhere. Tiki is omnipresent. Tiki IS.

Blue MxMo Logo

MxMo is a monthly cocktail party with a theme. They give the theme, then we cocktail bloggers post our drinks to fit this theme. This months’ boistrously Blue theme is being hosted by Andrea over at GinHound and she is using Blue in two ways:  “melancholy” or “Tiki”. Obvi, I’m going with Tiki.

ALSO: why has no one made a Blue Monday joke here? Seriously. Such a great opportunity.

An English Sailor

  • 2 oz Hayman’s Old Tom Gin
  • 3/4 oz Senior Blue Curaçao
  • 1/4 oz Luxardo Maraschino Cherry Liqueur
  • 1/2 oz Lemon Juice
  • 1 dash of Orange Bitters
  • Garnish: Lemon peel and Maraschino Cherry flag

In container, combine ingredients over ice and shake baby shake. Strain into coupe, garnish with Lemon peel and Cherry flag.

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What fun! This is my first time to participate in MxMo and I’m looking forward to more challenges! Have the best Blue Monday ever, y’all. 🙂

You’re So Kind: 18.21 Bitters Part 1

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18.21-Bitters-Promo

So, as I mentioned the other day, the lovely people at 18.21 Bitters sent me a whole bunch of Shrub/Syrup/Bitters. LET ME TELL Y’ALL, I am LOVING 18.21 Bitters! These are so fun, so complex and lend themselves to creativity. Inspirational, I AM INSPIRED! With flavours like Lavender + Sea Salt Syrup and Charred Lime, Jalapeño + Peppercorn Syrup, WHO WOULDN’T BE INSPIRED?

Well, to put all of these products on display in one post would be too much, so I’m gonna split it up. This first post will have recipes for the Shrubs and Syrups and the second post will have recipes for the Bitters.

What I’ve got:

  1. Lavender + Sea Salt Syrup – Salt up front, Lavender second which makes for some excellent layered flavour!
  2. Charred Lime, Jalapeño + Peppercorn Syrup – Savory spice bonanza, hits you all at once! I died with happiness!
  3. Pumpkin Spice Shrub – I don’t care that Halloween and ThanxG are over, this shit is DELICIOUS!
  4. Blackberry Peppercorn Shrub – Honestly, good enough to drink alone with Club Soda. Fabulousness awaits!

And now, the cocktails.

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Lavender + Sea Salt Syrup: I tasted it and my mind said, OLD TOM GIN! So I said yes, added some lemon and a bit of Cocchi Americano. You’re welcome.

A Weekend In Dover

  • 2 1/2 oz Hayman’s Old Tom Gin
  • 3/4 oz Cocchi Americano
  • 1/2 oz 18.21 Bitters Lavender + Sea Salt Syrup
  • 1/2 oz Lemon Juice
  • Lemon Peel

Combine ingredients in tin and shakity shake shake. Double strain into coupe, express Lemon peel and garnish.

Zapatista-Landscape-2

Charred Lime, Jalapeño + Peppercorn Syrup: Honestly, I’d recommend first making a standard Margarita with this and THEN get creative. Like, when you get a new Rum, you make a Daiquiri and then you start experimenting. Ya know? It was a damn good Margarita btw.

Zapatista Landscape

  • 1 1/4 oz Corralejo Añejo Tequila
  • 3/4 oz Jalapeño infused Espolón Blanco Tequila
  • 1/2 oz Punt e Mes
  • 1/2 oz Cocchi Americano
  • 1/2 oz 18.21 Bitters Charred Lime Jalapeño Peppercorn Syrup
  • Pinch of Salt

Combine ingredients and stir over ice. Strain into double rocks glass. Add pinch of Salt as garnish.

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Pumpkin Spice Shrub: Yes, it’s Pumpkin Pie in a glass but it’s also a Shrub so that nice bit of vinegar really makes for awesome sipping. Here’s a drink which combines all of our favourite Autumn/Winter flavours into one drink!

That Pumpkin Business

  • 1 3/4 oz Rye
  • 3/4 oz Laird’s Apple Brandy
  • 1/2 oz Cynar
  • 1/4 oz St Elizabeth Allspice Dram
  • 1 oz 18.21 Bitters Pumpkin Spice Shrub
  • Maraschino Cherry
  • Freshly grated Nutmeg

Combine ingredients in tin and shake over ice. Strain into double rocks glass over ice. Garnish with Cherry and freshly grated Nutmeg.

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Blackberry + Peppercorn Shrub: Y’all the vinegar in this shrub is Balsamic Vinegar and ooooooh my, it is soooo yummy! This drink sort of follows my “try to make things that aren’t Jack n Coke but sort of remind the drinker that there is more to life than Jack n Coke” formula.

Decatur Cola

  • 1 1/2 oz Bourbon
  • 3/4 oz Averna Amaro
  • 1 oz 18.21 Bitters Blackberry Shrub
  • 2 dashes Angostura Bitters
  • Maraschino Cherries
  • Club soda

Combine ingredients in tin over ice and shake shake shake. Strain into Collins glass over ice. Top with Club Soda and garnish with Cherries.

Cheers to you all! I will be posting many more recipes with 18.21 Bitters Shrubs and Syrups so be on the lookout! This has been You’re So Kind, the part of the show where someone sends me some bottles and I talk about how great they are!

You’re So Kind + Recent Acquisitions Jan 2015

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NEW YEAR, NEW BOOZE N SUCH! No recipes this time, but I wanted to get everyone excited about all the things I’ll be posting on during Winter 2015! Cheers to you all!

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The lovely people of 18.21 Bitters sent me a whole bunch of stuff! Aren’t they kind? LIKE LEGITIMATELY KIND! AND SUCH TASTINESS!! 18.21 Bitters make not only excellent bitters but also Tinctures, Syrups and Shrubs: Blackberry Peppercorn Shrub, Charred Lime + Jalapeño + Peppercorn Syrup, Earl Grey Bitters, Lemon Ginger Tincture just to name a few! I’ve been working on a bunch of recipes and will be posting them soon!

Purchases-2-Jan-15

INOCENTE FINO SHERRY – YEAH, I DID IT, HERE WE GO! The complexity and depth of sherry is something I am really into experimenting with.

SENIOR BLUE CURAÇAO – YEAH, BLUE CURAÇAO IS BACK, GET INTO THE SWEET BLUENESS! TROPICAL BREEZES.

VELVET FALERNUM – EVEN MORE TROPICAL. Why it took me this long to get this lime/vanilla/spiced deliciousness is beyond me.

Purchases-30-Dec-14

Denizen Aged White Rum – from the Angostura distillery, this is a blended white Rum and more complex than many other white rums and an awesome banana, coconut, mango and pineapple flavors come through immediately.

Hayman’s Old Tom Gin – 19th Century Gin which is a bit sweeter and more botanical than many modern gins. MARTINEZ, here we come. I love this Gin, it’s totally awesome!

Will be posting recipes soooooon!