Exiles & Poetry with Teeling Single Grain Whiskey

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EDIT: As part of #IrishWhiskeyMonth, I wanted to repost one of my favorite Teeling Whiskey drinks from last year: Exiles and Poetry. If you wanna join the party, 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.


 

If it feels like October is a happening month with a whole bunch of new bottles in my Home Bar, YOU’RE TOTALLY RIGHT! The newest bottle I’ve got is the sibling to one of my all time fave Whiskies, Teeling Small Batch Irish Whiskey. Remember that? Remember how I went through that bottle faster than any other bottle I’ve ever had cause I made so many recipes with it?

Well, now I’ve got the Teeling Single Grain Whiskey and woooooooooooah my god, it’s SOOOOO DELICIOUS!

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I was introduced to the Single Grain at a fabulous Teeling tasting I went to recently and was blown away by how smooth and complex this Whiskey is. It’s aged in ex California Cabernet Sauvignon barrels which makes for a super interesting set of flavors. In addition to some nice vanilla, caramel and oak notes, Teeling Single Grain also has red fruit tones, grassy notes, and tannins. Awesome right? Oh and it’s silky silky and has really long legs in the glass. YEAAAAAAH BABY!

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My first thoughts for putting the Single Grain in a cocktail were, “PUNCH! PORT! LEMON SHERBET!” (and that recipe will be coming soon, I promise), but my second thought was “PREPROHIBITION STYLE! BOKER’S BITTERS! VERMOUTH!”

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So here we go! everyone ready? Cause I’m totally ready.

Exiles & Poetry

  • 1 3/4 oz Teeling Single Grain Irish Whiskey
  • 1/2 oz Cynar
  • 1/2 oz Dolin Dry
  • 1 dash Boker’s Bitters
  • Garnish: Orange peel

Combine ingredients over ice and stirrrrrrrrr. Strain into chilled coupe, express Orange peel and garnish.

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Deliciousness in a glass. Thanks to the Baddish Group for the bottle of Teeling Single Grain Irish Whiskey!

MonteNegroni

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Y’all, it hit me a couple of days ago that I’ve been making a lot of rather difficult Rum based Tiki drinks. I’ve made them because I love them so very much and I’ve made them because I’ve been in a Tropicaaaaaaaal mood. Well, now that it’s August and my mind is shifting towards Autumn, I wanna make something simple.

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Something easy breezy (cover girl). Something stirred.

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Something in a sexy vintage tumbler with an orange peel.

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Something like a Negroni. Yes, exactly, I want a Negroni but let’s swap the Campari for Montenegro and keep the Carpano Antica. Perfect.

MonteNegroni

  • 1 1/4 oz Plymouth Gin
  • 3/4 oz Carpano Antica Formula
  • 1/2 oz Amaro Montenegro
  • Garnish: Orange peel

Combine ingredients over ice and stirrrrrr. Strain into a fancy tumbler over ice, express Orange peel and garnish.

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Yessssssssss. Thank you beautiful ingredients, you’re so very inspirational. Remember, every week is #NegroniWeek.

Copa de Cibola

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AUGUST, I have arrived! This is the month of my birth and I always feel a certain kind of fever this time of year. Maybe it’s the heat? Maybe it’s the golden tones in the light? Maybe my brain is fried from going to the beach?

Yeah, it’s definitely the heat.

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Yesterday on Instagram I posted the August version of #HomeBarFrontRow cause I like to switch bottles out for inspiration. If you want to join in the fun and show off your Home Bar, just post a photo with the hashtag #HomeBarFrontRow!

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Well, inspiration came rather quickly in the form of these ingredients! I began with Calvados*, then thought “Oh that would totally go well with Denizen White Rum and Giffard Banane.” Then I wanted a Pimento spice set for the “bitters” and sort of went back and forth between St. Elizabeth Allspice Dram and Dale Degroff’s Pimento Bitters. I did a smell test and St. Elizabeth won. (But major love for the Dale Degroff Bitters. No hard feelings!)

*Note: this is Christian Drouin Calvados but that bottle definitely doesn’t fit in my Home Bar, so I switched it.

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As far as the name of the drink goes: In the 16th century, there was an area in the southwestern US that was fabled to have seven cities of gold. Cibola was one of those cities.

Copa de Cibola

  • 1 3/4 oz Denizen Aged White Rum
  • 1 oz Christian Drouin Calvados
  • 1/2 oz Giffard Banana Liqueur
  • 1 tsp (5 ml) St. Elizabeth Allspice Dram
  • Garnish: Orange peel

Combine ingredients over ice and give it a nice long stirrrrrrrrrr. Strain into the most beautiful coupe you have. Express Orange peel and garnish.

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Golden August Cheers to all y’all!

#NegroniWeek 2015 – Negroni-Apri

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Welcome to #NegroniWeek 2015! “Always and foreverrrrr, you will be my Negroni Babyyyyy.” (Excerpted from my upcoming hit single about the Negroni).  Negroni Week is put on by Campari and Imbibe Magazine as a charity drive for bars and restaurants to participate in. You can find out all about it here.

Now, if you’re like me, you may be running out of that Bottled Negroni that we discussed in a post from May 31st. That’s ok, we can make variations on Negroni without using Bottled Negroni, in fact, I’ve done so very many times.

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For the spectacular Negroni-Apri, I’m subbing Aperol + Apricot Liqueur for Campari, Carpano Dry Vermouth for Carpano Antica, and keeping the Plymouth Gin (never not Plymouth Gin). To this we add Orange Bitters, that lovely Orange Peel rose and BOOM, we’ve got a totally fabulous summery Negroni variation.

Negroni-Apri

  • 1 1/4 oz Plymouth Gin
  • 1 1/4 oz Carpano Dry
  • 3/4 oz Aperol
  • 1/4 oz Rothman & Winter Apricot Liqueur
  • 7 dashes of Regan’s Orange Bitters (yes, 7 dashes)
  • Garnish: Orange Peel rose

Combine ingredients over ice and stir. Strain into double rocks glass over ice. Garnish with Orange Peel rose.

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Practically perfect in every way. 

#NegroniWeek 2015 – Breakfast Negroni

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Hello Breakfast Kweens and welcome once again to #NegroniWeek! NEGRONIS ALL WEEK Y’ALL! All damn week! Negroni Week is put on by Campari and Imbibe Magazine as a charity drive for bars and restaurants to participate in. You can check it out here.

Now, if you haven’t read my post from May 31st about how I like to make and Bottle my Negroni, you best get to it! Did you read it? Yasssss Kween. Did you not? grrrrrrl, get on it!

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This Negroni is for those of us who, like myself, are 1. obsessed with Grapefruit Juice, 2. love a good Breakfast Cocktail, and obviously 3. can’t get enough Negroni in their life!

Breakfast Negroni

  • 2 1/2 oz Bottled Negroni
  • 1 oz Red Grapefruit Juice
  • 1 dash Orange Bitters
  • Garnish: Orange Peel rose

Combine ingredients over ice and shake. Strain into chilled Coupe and garnish with Orange Peel rose.

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I want to drink two of these right now. I shall control myself but goodness, self control is hard y’all! Cheers!

#NegroniWeek 2015 – Saint Negroni

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Welcome one and all to #NegroniWeek! This is perhaps the best week of the whole year as far as cocktails go because NEGRONIS ALL WEEK Y’ALL! Negroni Week is put on by Campari and Imbibe Magazine as a charity drive for bars and restaurants to participate in. You can read all about it here.

Now, if you haven’t read my post from May 31st about how I like to make and bottle my Negroni, read it now and then return here. Did you read it? Good. Did you not read it? Hmmmmmm.

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The Saint Negroni is actually a cocktail I came up with during last year’s #NegroniWeek whilst I was mixing Bottled Negroni with different liqueurs. The elderflower flavour from St-Germain pairs so well with the Bitter, Orange and Gin flavours of Negroni that I’m drinking the Saint Negroni again this year. Plus this drink is a really bright and cheery way to start #NegroniWeek.

Saint Negroni

  • 2 1/2 oz Bottled Negroni
  • 3/4 oz St-Germain
  • 2 dashes of Scrappy’s Grapefruit Bitters
  • Garnish: Orange Peel rose

Combine ingredients over ice and stir. Strain into chilled double Rocks glass. Garnish with Orange Peel rose.

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I hope y’all have a fabulous time making up tasty Negroni variations of your own! Cheers!

#NegroniWeek 2015

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Negroni. It’s a word uttered rather often on Home Bar Girl. It’s perhaps one of the best classic cocktails of all time and definitely a drink I like to riff on. Well, did y’all know that there is an entire week dedicated to the Negroni? Each year for the past few years, Campari and Imbibe Magazine have put on Negroni Week as a charity drive for bars and restaurants to participate in. You can read all about it here.

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I love the Negroni because it’s simple, supremely well balanced, bitter, and sweet all at the same time. It’s made with equal parts Campari, Sweet Vermouth, and Gin, served on the rocks, and usually has an Orange peel garnish. It’s great in the winter, excellent in the summer.

Here’s how I like to make it: I use Carpano Antica because it has a wonderful spice set and is very supple in the mouth. Same goes for Plymouth Gin, very smooth and easy in the mouth and not too much bite.

Home Bar Girl’s Negroni

  • 1 oz Campari
  • 1 oz Carpano Antica Formula
  • 1 oz Plymouth Gin
  • Garnish: Orange peel rose

Combine ingredients over ice and stir. Strain into double rocks glass over one big rock. Express Orange peel, curl into a rose, and garnish.

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Now since it’s #NegroniWeek, I like to have a lot of Negroni on hand so I can mix it with other things. Actually, I usually keep Bottled Negroni in my home bar because it actually seems to mellow a bit as all those ingredients sit together in the bottle.

This recipe is for a 375ml bottle. I used an old bottle of Carpano Antica, that way if any residual flavours are still lingering about, they would just mix with the Negroni Ingredients.

Home Bar Girl’s Bottled Negroni

  • 125 ml Campari
  • 125 ml Carpano Antica Formula
  • 125 ml Plymouth Gin

Combine ingredients in bottle. Let it sit for as long as you like. It will get more awesome the longer it sits. I promise.

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Now that we’ve got our Bottled Negroni all ready for #NegroniWeek, I encourage everyone to start thinking of things you’d like to mix it with. I’ll be posting recipes for Negroni variations from June 1-7, so keep checking in!

Cheers!

Drinking with Mad Men Season 7: Old Fashioned

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Hello and Happy Father’s Day 2016. My dad is a Wine Guy but on a recent trip to visit me in NYC, we discovered that he’s an Old Fashioned Guy too! This post was written during my send off to the show Mad Men and contains a few Old Fashioned recipes that every dad can enjoy. Cheers!

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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 a different cocktail from the show, so we can all drink along with our favourite Madison Avenue Ad-men and women.

As I write this post, I’m drinking an Old Fashioned and re-watching the very first episode of Mad Men. I can’t really put into words how much this show means to me. This is actually the first time in my life that I’ve followed a show to the very end while it was on air. Mad Men is my Sopranos and I really hope Matthew Weiner writes a knockout of an ending.

In the first scene of S1E1, Don establishes his iconic drink of choice with the phrase, “Yeah, we’ll do this again. Old Fashioned please.” Then he drinks them over and over and over again throughout the show. I would even say that along with many of other Classic Cocktails back in vogue, Don Draper put the Old Fashioned on our minds.

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Mad Men Don Joan Old Fashioned

Both images via AMC.

The thing about the Old Fashioned it that is the original cocktail and to me, that says a lot about Don Draper. It says he likes to keep things simple. He wants to be respected. He is a whiskey man like many other people from farm country. He likes to present a persona of being classic and is attached to a certain time period.

According to historical records, the first written mention of the word cocktail included a definition that it “should be a potent concoction of spirit, bitters, water and sugar.” Well, we have our recipe, let’s start with the most classic version of an Old Fashioned.

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Ingredients: Water, Bitters, Sugar, Barspoon, double Rocks glass. 

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Old Fashioned

  • 2 oz Rye
  • 2 dashes Angostura or Aromatic Bitters
  • barspoon Sugar or 1 Sugar Cube
  • 1/4 oz Water
  • Garnish: Maraschino Cherry and Orange peel

Build in double Rocks glass:

  1. Add Sugar, Water and Bitters to glass and stir until sugar is nearly dissolved.
  2. Add Rye and stir until everything has mixed properly
  3. Add ice and stir until proper dilution has been achieved (around 10 seconds)
  4. Add Cherry, express Orange peel and garnish

Mad Men Modern Old Fashioned

Image via AMC

In the photo above, Don is muddling a Cherry into his Old Fashioned and even adds Soda Water to the drink before he stirs it. This scene actually caused quite a stir amongst the Cocktail community because “it was a gross Old Fashioned! Never muddle the fruit! No Soda Water ever!” Y’all, come on, let the people do what they want to do with their fruit. Besides, there is actually a Modern Old Fashioned with muddled fruit in it.

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Simple Syrup, Bitters, two Cherries, one Orange wedge, muddler and double Rocks glass.

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Modern Old Fashioned

  • 2 oz Rye
  • 1 dash Orange Bitters
  • 1 dash Angostura Bitters
  • ~1/4 oz Simple Syrup (less if your Orange is really sweet)
  • 2 small Orange slices
  • 2 Maraschino Cherries

Build in double Rocks Glass:

  1. Add Simple Syrup, Orange Slices, Cherries and muddle.
  2. Add Rye, Bitters, and ice and stir until proper dilution has been achieved.

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Now let’s talk about other Old Fashioned options including one of my favourites, the Cocktail Crate Spiced Old Fashioned. I’ve written about these mixers before and I will write about them until the end of time because they are INCREDIBLE. The Spiced Old Fashioned mixer is truly delicious, it tastes just as delicious as a classic Old Fashioned and is very simple to make.

HINT: BUY THIS MIXER.

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Cocktail Crate Spiced Old Fashioned

  • 4 parts Whiskey
  • 1 part Mixer
  • Garnishes: Orange peel and Maraschino Cherry

Build in glass:

  1. Combine ingredients over ice and stir.
  2. Add Cherry, express orange peel and garnish.

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Recommended types of bitters for your Whiskey Old Fashioneds.

Back in Nov 2014, I wrote a post about how Old Fashioneds are the best kind of drink to make when hosting a big party because you can use so many types of Spirits, Sweeteners, Bitters and Garnishes. Check it out if you’d like to make a few with Aged Rum, Añejo Tequila or Apple Brandy.

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Well, like pensive Don having an Old Fashioned in Hawaii, I shall be be awaiting the end of this magnificent show. Bye Bye Mad Men!

If you’d like to peruse the other Mad Men cocktails I’ve written during this last season, check them out here.

The Importance of Being Ernesto

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Recently, I did a post of recent acquisitons which included Amaro CioCiaro. In my initial few words about CioCiaro, I said that I was going to use it in Tiki. I totally still am and already have some Tiki recipes with it, but what I failed to mention was that I was going to use it with Tequila!

“Oh, sweet, beautiful Amaro CioCiaro, how Orange thou art!” -a short laudation by Home Bar Girl

When I get a new liqueur or any sort, I like to think how I can use it in lieu of something else. In the case of Tequila, I wanted to use it in lieu of Cointreau in the Tequila + Citrus + Orange Liqueur format. (Love you forever Cointreau, there will never be another!) I picked an Añejo Tequila (Corralejo is my jam!) as the richer notes would pair better with an Amaro than say, Blanco Tequila. It’s heavenly! You could probably use a good Reposado and it would work just as well.

CioCiaro & Santa Maria

Goodbye Piney, Alpiney Santa Maria, helloooooo CioCiaro!

The Importance of Being Ernesto

  • 1 3/4 oz Corralejo Añejo Tequila
  • 3/4 oz Amaro CioCiaro
  • 3/4 oz Grapefruit Juice
  • 1 dropper Brooklyn Hemispherical Sriracha Bitters or any other Chili Spiced bitters
  • Garnish: Orange peel and a Pinch of Salt

Combine ingredients over ice and shake until proper dilution and chilling have occurred. Double strain into coupe, express Orange peel and garnish. Drop a few bits of Salt into the glass.

Cheers!

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Don’t you want this right now? Like, right now/right now/right now!

Drinking with Mad Men Season 7: the Manhattan

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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 a different cocktail from the show, so we can all drink along with our favourite Madison Avenue Ad-men and women.

As previously stated, I’m a bit of a Mad Men fanatic. The characters and their struggles have gripped my soul. The fashion is so on point. The cocktails are so classic and powerful.

Yes, powerful. This week for S7E9, I’ll be drinking perhaps the most “powerful” cocktail of all time, The Manhattan. There is literally nothing more powerful than ordering what Gary Regan once called, “The King of Cocktails.” Manhattans make you feel like a supreme being, a conqueror of worlds, a leader of vast armies.

Tradition has it that the Manhattan was originally made with American Whiskey, which in the 1860s meant Rye. Some recipes call for Canadian Whiskey, Bourbon, or even Brandy (I’m looking at you Wisconsin) but they always call for Whiskey, Sweet Vermouth and Bitters.

Peggy Drinks a Manhattan

In S4E7 “The Suitcase”, Peggy and her boyfriend Mark break up after Don forces her to work late into the night on her birthday. She vents her frustration to Don and tells him that she and Mark have split. Don and Peggy leave the office, go to a shitty diner and then end up at a bar. Don, always Old Fashioned in hand, chats with Peggy about how attractive Peggy is and cheers her up about her chances with men. Peggy slowly sips her Manhattan, savoring every moment.

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Manhattans are usually made in a 2:1 ratio of Whiskey to Sweet Vermouth with a couple of dashes of Bitters thrown in and a Maraschino Cherry as garnish. Here in New York City 2015, the recipe is frequently made as follows:

Manhattan

  • 2 oz Rye Whiskey (Rittenhouse is the fave)
  • 1 oz Sweet Vermouth (Carpano Antica Vermouth or Cocchi Vermouth di Tornio are the faves)
  • 2 dashes of Angostura Bitters
  • 2 dashes of Regan’s Orange Bitters
  • Garnish: Maraschino Cherry

Combine Ingredients over ice and stir until proper dilution has been achieved. Strain into coupe and garnish with Maraschino Cherry.

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An excellent Manhattan Variation is made by using equal parts Sweet Vermouth and Dry Vermouth with a couple of dashes of bitters. This is called a Perfect Manhattan. In my opinion, this tends to work better if you use Vermouths of the same house. i.e. Dolin Rouge & Dolin Dry, Noilly Prat Rouge & Noilly Prat Dry, Carpano Antica & Carpano Dry.

Perfect Manhattan

  • 2 oz Rittenhouse Rye
  • 1/2 oz Carpano Antica Sweet Vermouth
  • 1/2 oz Carpano Dry Vermouth
  • 2 dashes of Angostura Bitters
  • 2 dashes of Orange Bitters
  • Garnish: Maraschino Cherry

Combine Ingredients over ice and stir until proper dilution has been achieved. Strain into coupe and garnish with Maraschino Cherry.

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In what is perhaps my favourite Manhattan Variation, add Celery Bitters into the mix. The Fourth Regiment recipe was first published in The Hotel Monthly by Jacques Straub in 1914. I had one for the first time a few years ago at Dutch Kills in Long Island City and never looked back! The original recipe calls for the drink to be shaken, equal parts Rye & Sweet Vermouth and one dash each of the bitters. There is no garnish specification but I love to use an Orange peel.

Fourth Regiment

  • 1 1/2 oz Rye (Rittenhouse or bust!)
  • 1 1/2 oz Sweet Vermouth (Carpano Antica!)
  • 1 dash Angostura Bitters
  • 1 dash Regan’s Orange Bitters
  • 1 dash Scrappy’s Celery Bitters
  • Garnish: Orange peel

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

Manhattan-Ingredients

Now when it comes to making your own Manhattan, use whichever Bitters, Vermouths, garnishes and Whiskey you have on hand. Feel free to experiment and combine different ingredients together. If you have Maraschino Liqueur, an Amaro or Absinthe on hand, add a dash or two of that! Always keep in mind to start in small amounts and measure everything!

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

Thanks again to The Baddish Group for the fantastic bottles of Carpano Antica & Carpano Dry.