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.

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Citrus Oleo Saccharum & Sherbet #1

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Punch. Punch is what’s happening and so my brain has been itching for a different kind of Sherbet to use in the Punches I’ll be making during the cold months. Lemon Sherbet is clearly the most useful and delightful thing ever, but there are more types of citrus in the world than just Lemon.

Hence, I have begun a quest to create a totally useful Citrus Sherbet. Today, I present Citrus Sherbet #1. Please bare with these iPhone photos, I wasn’t sure that this would turn out properly and didn’t photograph with my real camera. FORGIVE ME!

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To start, I grabbed a few Lemons, an Orange, a Red Grapefruit and made an Oleo Saccharum with Cane Sugar.

Citrus Oleo Saccharum #1:

  • the peels of 3 Lemons
  • the peel of 1 Orange
  • the peel of 1 Red Grapefruit
  • 12 oz Cane Sugar
  1. Combine ingredients in a jar or other sealable container and muddle so that the oil is released from the peels.
  2. Let sit in the jar for several hours or overnight, shaking occasionally. You want a syrup to form from the Citrus oil and Sugar.

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Then it’s time to make Citrus Sherbet #1.

To the Oleo Saccharum you will add:

  • 5 oz Lemon Juice
  • 4 oz Red Grapefruit Juice*
  • 3 oz Orange Juice

Add juices to jar with the Oleo Saccharum, cover, and shake until sugars have dissolved in juice. Remove peels from jar and strain Sherbet into an airtight container. Will keep for approx 2 weeks in the fridge.

*Not Ruby Red Grapefruit, just Red Grapefruit. The juice was still really tart which is important for Sherbet cause if your Sherbet is too sweet, your Punch is nasty.

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Pretty, pretty peels. Luv u lil peelies.

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Congrats! You’re done! You’ve got a tart, yet complex Citrus Sherbet and some delicious peels to use as garnishes in your Punches!

A Lost Monk with Frangelico

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Happy Hump Day y’all! Today I’ve got a tasty stirred cocktail with the deliciously nutty Frangelico! Let’s dive right in.

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The inspiration for this one was totally “Apples + Nuts + the fruity/raisiny business in Bonal has got to = something amazing right?” Yes. It totally did! This a like a fall dream come true!

A Lost Monk

  • 2 oz Calvados
  • 1/4 oz Frangelico
  • 1/2 oz Bonal Gentiane Quina
  • 1/4 oz Dolin Dry
  • 2 dashes Regan’s Orange Bitters
  • Garnish: Orange peel

Combine ingredients over ice and stir. Strain into double Rocks glass over one big rock. Express Orange peel and drop it in the drink.

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And remember, Frangelico is part of the big happy Campari family. Collect them all and remember to #DrinkItalian!

Thanks to MBooth for the bottle!

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.