Admiral Montenegro

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Y’all, it’s nearly August…YIKES! Ok, ok. Let’s all calm down a minute and reflect on what this means. 1. Summer is not over. 2. The light is changing and we’re looking forward to Autumn, which means that 3. Perhaps we want a lil depth and character in our Tiki drinks.

Amaro Montenegro is here to give us that character!

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Hello Luxardo Cherries, hello frosty glass.

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To the luscious Montenegro I’ve added Flor de Caña 7 (smoothest of all), Carpano Antica (the spices go so well with the Montenegro), Orgeat, and some Lime juice. This is a seriously satisfying and complex Tiki drink. Hope you enjoy!

Admiral Montenegro

  • 1 oz Amaro Montenegro
  • 1 oz Flor de Caña 7 Year Aged Rum
  • 1 oz Carpano Antica Formula
  • 1 oz Lime Juice
  • 1/2 oz Orgeat
  • Garnish: hollowed out Lime Half with Maraschino Cherries

Combine ingredients over ice and short shake. Double strain into double Rocks glass (or short Tiki mug) over crushed ice and garnish.

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Cheers!

Golden Banana Grog with Giffard Banane

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Y’allllllllll, I’m back from vacation in the Berkshires and I am ready to talk about Giffard Banane du Bresil! A couple of weeks ago, I posted on Instagram that I had acquired this most magnificent of liqueurs from Duke’s Liquor Box. (If you’re ever in Greenpoint, Brooklyn you must go, they have the best stuff ever!) Then around 10 days ago, I posted two recipes called Blame it on the Monkeys No. 1 & 2, which included a recipe with Banane du Bresil. Now here we are and I feel like I haven’t quite addressed the incredibleness of this Liqueur.

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To be frank, Banane du Bresil is Banana Bread in a bottle. Now that might sound hilarious, but this flavour has such a huge world of possibilities! “Banana Bread” would go well with Cognac, Bourbon, Rum, Cachaça, Añejo Tequila, loads of Amari/Aperitif/Digestif (Byrrh, Montenegro, Aperol), fortified wines (Carpano Antica, every type of Sherry), other Liqueurs (Domaine de Canton, Apricot, Falernum) and so many fruits that I can barely wrap my head around what to do with it.

This liqueur is literally everything.

Tasting Notes:

  • Nose: Banana Bread, Banana, baking spices, tropical notes like you’d get from Falernum
  • Tongue: Buttery Banana, Cognac, spices, nutty, Banana Bread, ginger
  • Finish: Banana Bread, short, wide finish with spices lingering for a while

Gooooooodness, it’s just so damn amazing.

What do we do when we get a new Liqueur that might possibly go with Rum? That’s right, we make a Daiquiri. I chose Denizen because it has Grassy, Banana notes and thought it would pair well with the Banane du Bresil.

Banane du Bresil Daiquiri

  • 1 oz Giffard Banane du Bresil
  • 2 oz Denizen Aged White Rum
  • 1 oz Lime Juice

Shake over ice and strain into coupe.

To be honest, this definitely is my new fave Daiquiri and will probably be my go to til the end of the summer.

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Now let’s get to this Golden Banana Grog. Again, I chose Denizen for its Banana, Grassy notes, and Smith & Cross for it’s funky, fruity notes. Banana & Orgeat are a natural match (didn’t even have to consult the Flavor Bible for this!) and Lime juice is the perfect acid to round out the drink. Hope you Enjoy!

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These lil Banana slices are totally snoozin under the Tiki Umbrella.

Golden Banana Grog

  • 1 oz Giffard Banane du Bresil
  • 1 3/4 oz Denizen Aged White Rum (Sub any Trinidadian Aged White Rum)
  • 1/2 oz Smith & Cross Navy Strength Jamaica Rum (Sub any funky Jamaican Rum)
  • 1 1/4 oz Lime Juice
  • 1/2 oz Orgeat
  • Club Soda
  • Garnish: 3 Banana slices & Umbrella

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

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Yesssss. Luv it. Luv it forever.

Blame it on the Monkeys

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Have you ever had one of those days? One of those days where you feel like you’re living in a cartoon? A cartoon with Monkeys, ships made out of Lime halves, and paper sails? Maybe? Hmmm, never mind.

The inspiration for the next two Tiki drinks were literally these lil Monkeys I got from Zombie Hut in Brooklyn. Some friends and I went for a Tiki night back at the end of winter and we got these monkeys with our Scorpion Bowl. It was awesome. Now the Monkeys roam throughout my kitchen, scurrying up bottles of Giffard Banane and drinking all the Rum. They helped me make these cocktails, so they get at least some of the credit.

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Blame the Monkeys No. 1

  • 1 oz Giffard Banane du Bresil
  • 1 oz Flor de Caña 7 Year Rum
  • 1 oz Denizen Aged White Rum
  • 1/2 oz Corralejo Añejo Tequila
  • 1 oz Lime Juice
  • 1/4 oz Orgeat
  • 1/4 oz DD Mix
  • Garnish: hallowed out Lime half, Maraschino Cherry wrapped Orange peel Rose, Monkeys

Combine ingredients over ice and short shake. Strain into specialty glass over cracked, crushed or pebble ice, and garnish.

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Blame the Monkeys No. 2

  • 1 1/2 oz Flor de Caña 7
  • 1/2 oz Bonal Aperitif
  • 1/4 oz Velvet Falernum
  • 1/2 oz Passion Fruit Syrup
  • 1/2 oz Orgeat
  • 1/2 oz Lime Juice
  • Garnish: Maraschino Cherry-speared Paper Sail, Monkeys

Combine ingredients over ice and short shake. Strain into specialty glass over cracked, crushed or pebble ice, and garnish.

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Thank you lil Monkeys!

Spring Cocktails with Jägermeister

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Yes, you read that right! Spring Cocktails with Jägermeister!

Do you know who had no idea how versatile Jägermeister is? ME! I had no idea but oh my goodness, I’m so into it!

When I was initially approached about this campaign, I was a tad hesitant because when I thought of Jäger, I thought of shots (and y’all know i’m averse to shots). But then I read about some of the ingredients in Jägermeister: Cinnamon, Star Anise, Orange peel, Ginger root, Cardamom, Lavender, and I got really excited!

Bonus: as a part of this campaign, I have been given a couple of recipes from one of my fave bartenders, none other than Sother Teague from Amor y Amargo! If Sother endorsed Jägermeister, then I most definitely wanted to give it a try!

Jägermeister

Jägermeister, a fantastic combination of herbs and spices.

If we’re going to make recipes with Jägermeister, then we should start by treating it like we should treat any good Amaro/Aperitif/Digestif and break down the flavors.

Tasting Notes:

  • Nose: Ginger, Licorice, Spices, Anise, Root Beer, Citrus,
  • Tongue: Mint, Cinnamon, Clove, Cardamom, Honey, spices, earthy, robust
  • Finish: long and wide, full bodied

Exciting right? Totally totally exciting! Let’s dive into some recipes!

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We’ll start with one of Sother’s Recipes, Precision Timepiece. This recipe feels like a Negroni variant, albeit one full of flavour and spices.

Precision Timepiece

Combine ingredients over ice and stir. Strain into double Rocks glass with ice. Express Orange peel and garnish.

Bonus: if you add a little Club Soda, you suddenly have spirited “Root Beer”.

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For the next recipe, you’re going to want to keep that bottle of Aperol handy but also get some Strawberries cause what says spring like Strawberries? (The answer is: nothing)

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To the Jäger and Aperol we add Chartreuse Jaune which has a mille-fleurs + honey aroma and is magical in spring cocktails.

Little Red Jacket

  • 1 1/2 oz Jägermeister
  • 1/2 oz Aperol
  • 1/4 oz Chartreuse Jaune
  • 1/2 oz Lemon Juice
  • 2 Strawberries
  • Club Soda
  • Garnish: 1 Strawberry, Lemon Wheel, Rosemary sprig

Muddle Strawberries and Lemon juice in tin. Add Jägermeister, Aperol, Chartreuse and ice. Shake and double strain into Collins glass over ice. Top with Club Soda and garnish with Strawberry, Lemon Wheel and Rosemary sprig. Sensational.

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And now it’s time for perhaps the most exciting formula yet: Jägermeister + Aged Rum = spiced Rum. I mean, why isn’t everyone all over this? I don’t have any Spiced Rum in My Home Bar but by combining these two together, I NOW HAVE SPICED RUM.

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Again, we’ll start with a recipe from Sother Teague cause this recipe is BRILLIANT.

German Vacation

  • 1 oz Jägermeister
  • 1 oz Flor de Caña Aged Rum
  • 3/4 oz Ginger Syrup*
  • 3/4 oz Orgeat
  • 3/4 oz Lemon Juice (Lime Juice works really well too)
  • Garnish: Heavy dashes of Peychaud’s bitters. I added the Hollowed out Lime half, Maraschino Cherries and Sail. Really, as long as you add the Peychaud’s, use whatever garnishes you want! (Candied Ginger would be amazing btw)

Combine ingredients over ice and short shake. Strain into Collins or Tiki Glass over Cracked or Crushed ice. “Paint” the top of the drink with Peychaud’s bitters and garnish as you please.

Ginger-Syrup

*Ginger Syrup – Combine 1 cup of Sugar (Demerara or Turbinado), 1 cup of water and 1 cup of roughly chopped Ginger root in a Saucepan. Heat on low until just before liquids start to boil, then remove from heat. Cover and let sit for around 8-9 hours. Strain into jar and refrigerate. **If you are going to keep this syrup for several weeks, add around 1 oz aged Molasses Rum (like Flor de Caña) to syrup to preserve. Will make approx 2 cups of Ginger Syrup.

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The Pineapple Spear Bunny Ears are back again!

For the last Spring Cocktail with Jägermeister,  I’ve got a total West Indian Tiki cocktail for y’all!

Gamekeeper’s Grog

  • 1 oz Jägermeister
  • 1 oz Denizen Aged White Rum
  • 1/2 oz Smith & Cross Navy Strength Jamaica Rum
  • 1/2 oz Lime Juice
  • 1/2 oz Pineapple Juice
  • 1/4 oz Cinnamon Bark Syrup
  • Garnish: Hollowed out Lime half, Grapefruit peel Rose, Maraschino Cherry, Pineapple Spear Bunny Ears

Combine ingredients over ice and shake. Strain into double Rocks glass and garnish.

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Wasn’t that totally delicious? Yes, it totally was! Don’t worry, this isn’t the end of my relationship Jägermeister as a cocktail ingredient. I’ll keep posting recipes as I come up with them.

Note: I cannot emphasize how thrilling of a discovery it was that Jägermeister + Aged Rum = spiced rum. YAAAAAAAAS Kween!

Thanks to M Booth for including me in this exciting campaign and sending the bottles of Jägermeister, Aperol, Amaro Montenegro and Dale Degroff’s Pimento Bitters!

Drinking with Mad Men Season 7: Tiki Cocktails

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Blue Hawaii & Mai Tai

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.

By now, y’all should know that my love for Mad Men is deeeeep. It’s a meticulously filmed show with fabulous fashion, the story has me in the grip, and the cocktails are beauuuuutiful!

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Don’t you just love Megan’s hat? Beach hat perfection!

In the opening scenes of S6E1, Don and Megan are in Hawaii. (I want to be in Hawaii RIGHT NOW!) As Don reads an incredibly ominous passage from Dante’s Inferno, Megan’s second (third, fourth?) Blue Hawaii is delivered by one of the Hotel Staff. It’s almost like Don and Megan are in totally opposite worlds in these scenes. She, lost in her tan and tropical cocktails, Don in a brooding haze.

If I had to choose between those two temperments, I would totally be #TeamMegan in this scene. Give me the next Blue Hawaii!

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When it comes to making classic Tropical and Tiki drinks, I like to be accurate! I use the Beachbum Berry Total Tiki app to look up recipes and then make them as closely to the original as possible. Blue Hawaii was created in 1957 by Harry K Yee of the Hawaiian Village Hotel in Waikiki to promote Bols Blue Curaçao. Personally, I like to use “The Genuine” Senior Curaçao cause this shit is tastyyyyyy.

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Blue Hawaii

  • 3/4 oz White Rum
  • 3/4 oz Vodka*
  • 1/2 oz Blue Curaçao
  • 1 oz Sweet & Sour Mix**
  • 3 oz Pineapple Juice
  • Garnish: Not specified but usually Pineapple & Maraschino Cherry

Shake ingredients over ice and strain into a glass filled with Cracked, Crushed or Pebble ice. Garnish with fruit.

*I’m a Gin Gal and ususally swap the Vodka for Gin. Ginny, Gin, Gin. This drink is even tastier with Gin. (shocking!)

**Sweet & Sour Mix is 1 part Simple Syrup and 2 Parts Lemon Juice. Make your own, never ever buy it pre-made. Freshness is key.

Rachel Menken Mai Tai

RIP Rachel Menken, you were such a serious lady.

Now let’s go back to the beginning. Yes y’all, there is a Tiki drink all the way back in S1E1!

Don has made a mess of things with Rachel Menken and is asked by the partners to patch things up. They go for drinks that same evening. Don orders a Whiskey Neat while Rachel orders a “special Mai Tai” and what a Mai Tai at that! Look at that Pineapple “Firebird” garnish! It’s totally fabulous! Someday I will achieve such garnish greatness. However, I’ve noticed that the Mad Men props people forgot one key element to a Mai Tai garnish, the Mint sprig.

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If it be a Mai Tai, there shall be a Mint Sprig in the garnish!

Once again, I’ve referenced the Beachbum Berry Total Tiki app for this Mai Tai. The original Mai Tai was created by Trader Vic in 1944 for his famous Trader Vic’s restaurant in Oakland, California. According to legend, Trader Vic created the drink for some friends of his who had just flown in from Tahiti. One of the friends tasted the drink and exclaimed: “Maita’i roa ae!” or “Out of this world!”

Mai Tai (Trader Vic’s Original Recipe)

  • 1 oz Jamaican Rum
  • 1 oz Aged Martinique Rhum
  • 1/2 oz Curaçao
  • 1/4 oz Orgeat
  • 1/4 oz Simple Syrup
  • 1 oz Lime Juice
  • Garnish: Mint Sprig

Now, I’ve had to make some substitutions because I don’t have clear Curaçao or Martinique Rhum. I also would rather have a bit more Orgeat in my drink than add 1/4 oz Simple Syrup.

Mai Tai (this is what Home Bar Girl has in her apartment Recipe)

  • 1 oz Smith & Cross Navy Strength Jamaica Rum
  • 1 oz Denizen Aged White Rum
  • 1/2 oz Cointreau Triple Sec
  • 1/2 oz Orgeat
  • 1 oz Lime Juice
  • Garnish: Mint Sprig, Pineapple, Maraschino Cherry

Shake ingredients over ice and strain into Double Rocks glass on Cracked, Crushed or Pebble ice. Garnish with Mint Sprig, Pineapple and Maraschino Cherry.

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As far as the Mai Tai goes, there are a million variations so, have fun! I just recommend that you start with two kinds of Rum, some kind of Curaçao or Triple Sec, Orgeat, Lime Juice and a Mint sprig. Once you’ve got a feel for how these things taste together, get creative!

Well, I hope you’ve enjoyed these Tiki drinks from the Mad Men series. I’ll be doing this until the bitter end. See you next week!

Fruity Cocktails with Fino Sherry

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Edit: If you’re here for #SherryWeek, have an excellent time with these recipes!

Y’all, I have been waiting for this post ever since I got that bottle of Inocente Fino Sherry back in January. From the moment I put my lips on this Sherry, I knew, I knew it was going to go with fruit and I knew I was going to use it Long or Tiki style.

I’ve been biding my time.

Today on Instagram, I was challenged to make a Fog Cutter by @el_nova_1 (the person behind last week’s Navy Grog challenge who loves Tiki as much as many of us do) and make the drink immediately! It’s DAMN FABULOUS! LIKE DAAAAAAAYUM FABULOUS. Citrusy, dry, great flavour arc, deep. I’m in luv. With this challenge comes a great opportunity for me to post a couple of other Fruity Sherry drinks I’ve had sitting in my notebook.

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First things first about this Fog Cutter: I don’t have any Grape Brandy! I only have Calvados! The recipe also calls for Cream or Amontillado Sherry and I only have Fino Sherry. So, like any good Home Bar Gurrrrrrl, I’ve made some adjustments (ahem, Old Tom Gin) and named the variation “Karl the Fog Cutter” after my beloved San Francisco Bay Area’s archnemesis (or claim to fame), Karl the Fog.

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Karl the Fog Cutter

  • 2 oz Denizen Aged White Rum
  • 1 oz Calvados
  • 1/2 oz Hayman’s Old Tom Gin
  • 1/2 oz Inocente Fino Sherry (float)
  • 2 oz Lemon Juice
  • 1 oz Orange Juice
  • 3/4 oz Orgeat
  • Garnish: Sherry float, Orange wedge with Maraschino Cherry spear, Monkey

Combine ingredients over ice and short shake. Strain into Tiki Mug or Collins Glass over Cracked Ice. Float the Sherry, garnish with Orange wedge with Maraschino Cherry and Monkey.

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This next one came from a flavour pairing obsession I currently have: Fino Sherry + Apricot Liqueur. It’s to die for. The nuttiness from the Orgeat & Fino go sooooo well with the Apricot. Literally the greatest thing since Smith & Cross Rum + Teeling Irish Whiskey. This one is straight up Tiki, so be sure you have a mint sprig and some Orgeat ready to go!

Marley’s Map

  • 1 1/2 oz Flor de Caña 7 Rum
  • 1/2 oz Denizen Aged White Rum
  • 1/2 oz Rothman & Winter Apricot Liqueur
  • 1/2 oz Inocente Fino Sherry
  • 1/2 oz Orgeat
  • 1 oz Grapefruit Juice
  • 2 dashes Angostura Bitters
  • Garnish: Mint sprig, two Pineapple chunks and a Maraschino Cherry

Combine ingredients over ice and short shake. Strain into double Rocks glass or short Tiki mug over ice. Garnish with Mint sprig, two Pineapple chunks and a Maraschino Cherry.

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Now back to that Cobbler. Goodness, I get such a thrill out of making and/or drinking a Cobbler! This one came to me in the night and I had to write it down before I fell asleep. Again, we’re using the glorious Apricot + FIno Sherry combo along with Carpano Antica Vermouth, Old Tom Gin, and Boker’s Bitters. I wanted this one to taste Old Skool/Pre-Prohibition.

I definitely Flavor Bible’d the Rosemary + Blueberry + Strawberry + Lemon + Orange flavours. If you don’t have the Flavor Bible yet…get to it!

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Stafford Cobbler

  • 1 1/2 oz Hayman’s Old Tom Gin
  • 1 1/4 oz Carpano Antica Sweet Vermouth
  • 3/4 oz Inocente Fino Sherry
  • 1/2 oz Rothman & Winter Apricot Liqueur
  • 3/4 oz Lemon juice
  • 1/4 oz Honey Syrup
  • 2 dashes Boker’s Bitters
  • Small handful of Blueberries, muddled
  • Garnish: Strawberry, Blueberry, Orange wheel, Rosemary sprig

In tin, combine Lemon Juice and Blueberries and muddle. Add remaining ingredients, ice and short shake. Strain into Stemmed glass filled with ice and fruit, Orange wedge and Rosemary Sprig on top. Serve with a straw and a spoon so your guests may eat the fruit!

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Yassssss gurrrrrrrl, Ms Stafford Cobbler, lemme get real close.

Thanks again to The Baddish Group for the fantastic bottle of Carpano Antica!

#RumForTheHills: Or-zah Gabor

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Y’all, for real, this might be the greatest name of all time for a Daiquiri variation and I didn’t come up with it! My friend Eleni Crush and I were talking about the wonders of Orgeat and she said, “Orgeat Gabor would be a great name for a cocktail.” It stopped my heart! So perfect! We decided to change the spelling to “Or-zah” and I started searching for the right ingredients.

Now, the thing about Orgeats is that they all taste differently. BG Reynolds’ Orgeat is a tad toasty and not quite as sweet as some of the other ones I’ve tasted. You will probably have to adjust the ratios of the drink depending on the Orgeat you have. For example, I was working on this drink with KJ Williams at Flatiron Lounge and they use a homemade Orgeat. We totally had to toss the Falernum and decrease the Lime because their Orgeat was sweeter than mine.

Fair Warning: this drink will knock you on your ass, Navy Strength Rum is no joke. 🙂

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Or-zah Gabor

  • 1 3/4 oz Smith & Cross Navy Strength Jamaica Rum
  • 1/4 oz Velvet Falernum
  • 3/4 oz B.G. Reynolds Orgeat
  • 1 oz Lime Juice
  • No Garnish

Combine ingredients over ice and vigorously shake until your body feels like a thunderclap. (jkjkjk, don’t give yourself a heart attack.) Double strain into coupe. Sip slowly and dream of sunny days and fabulous times.

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You will want to guzzle this Daiquiri, don’t do it! I want you to live!

Don’t forget to join in the Rum fun with #RumForTheHills on Instagram. 

Classic Cocktails: Army & Navy + Variations

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Many moons ago, I had my first trip to The NoMad Bar with a whole bunch of newly acquainted friends. It has since become my favourite bar in NYC because they simply have the most adventurous and yet totally drinkable cocktails in the city. They consistently surprise, inspire and encourage me to push the envelope while remaining true to form. (i.e. They frequently use Fino Sherry and Amari in Tiki drinks. Brilliant.)

They also make a damn good Army & Navy.

I am a huge fan of Gin Sours in any form but something about the combination of Orgeat and Lemon Juice really moves my taste buds to flight! Oh and I highly recommend this B.G. Reynolds Orgeat, it’s a bit toasted, has just the right amount of floral notes and is quite tasty. Let’s make an Army & Navy right now, shall we?

Army & Navy (from David A Embury, Fine Art of Mixing Drinks. 1948.)

  • 2 oz English Dry Gin
  • 3/4 oz Lemon Juice
  • 3/4 oz Orgeat
  • 2 dashes Angostura Bitters
  • Garnish: Maraschino Cherries

Combine ingredients over ice and shake it up! Strain into coupe, garnish with Maraschino Cherries. Sip and smile.

Wasn’t that tasty? Yes, yes it was so damn tasty! Wouldn’t you like to drink another? Hold off on that ’cause we have a couple of variations:

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So obvi the Army & Navy is a drink begging for rum. I decided to split the base with Flor de Caña 7 and Hayman’s Old Tom Gin. The Old Tom then inspired me to use some of those Boker’s Bitters that I love so dearly.

Sir Joseph Porter

  • 1 oz Old Tom Gin
  • 1 oz Flor de Caña 7 Year Rum
  • 3/4 oz Lemon Juice
  • 3/4 oz B.G. Reynolds Orgeat
  • 1 dash Angostura Bitters
  • 1 dash Adam Elmegirab’s Boker’s Bitters
  • Garnish: Maraschino Cherries

Combine ingredients over ice and shake it up! Strain into coupe, garnish with Maraschino Cherries. Sip and grin.

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Yes! The Pineapple Spear Bunny Ears are back!

If an Army & Navy variation was begging for rum, the next logical step (in my island themed brain) was to take it to Tiki Paradise! I’m obviously very excited about this drink. It’s just fabulous. Really, any excuse to use Pineapple infused Plymouth Gin in a cocktail is a dream come true for me.

Captain Corcoran

  • 1 oz Denizen Aged White Rum
  • 1 oz Pineapple infused Plymouth Gin
  • 3/4 oz B.G. Reynolds Orgeat
  • 3/4 oz Lemon Juice
  • 1 dash Angostura Bitters
  • 1 dropper Bittermens Elemakule Tiki Bitters
  • Garnish: Three Maraschino Cherries and Pineapple Spear Bunny Ears

Combine ingredients over ice and shake it up! Strain into coupe, garnish with Maraschino Cherries and Bunny Ears. Sip and giggle.

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Did you get the joke? The variations are named after characters from the HMS Pinafore. Clearly I think everything in life should be a tad silly but nary an April Fools prank shall I make.

Enjoy your Army & Navy and HMS Pinafore Variations! Cheers!

Mrs Bixby

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As we head into St Patricks day, here’s a bright, fruity and very drinkable Teeling Irish Whiskey cocktail. I used the Flavor Bible to pair the complex flavours of Teeling with Berentzen Pear Liqueur, Lemon Juice and Orgeat. The name of the drink comes from a Roald Dahl short that I’m rather fond of.

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Mrs Bixby

  • 1 1/2 oz Teeling Small Batch Irish Whiskey
  • 3/4 oz Berentzen Pear Liqueur
  • 1/2 oz Cocchi Americano
  • 1/4 oz Lemon Juice
  • 1/4 oz Orgeat

Combine ingredients over ice and shake. Double strain into coupe. No garnish.

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Thanks again to The Baddish Group for the delicious bottle of Teeling Small Batch Irish Whiskey and Berentzen USA for the bottle of Pear Liqueur.

Variations on a Theme: Branca Menta Grasshopper

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This isn’t just any Grasshopper, it’s a Branca Menta Grasshopper. This fancy, complex, multileveled Grasshopper went on holiday. He left his tiny apartment on E6th street, got on a plane at LGA and headed south for some adventures. On his adventures, he took some friends with him. Since he isn’t just any Grasshopper, he doesn’t have the usual friends.

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This Branca Menta Grasshopper likes to hang with Coconut Milk and Scrappy’s Chocolate Bitters. This Grasshopper Trio had the BEST OF TIMES on their holiday. Such good times that they even wrote down some notes about their travels.

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Grasshopper in Kentucky

  • 1 oz Branca Menta
  • 3/4 oz Bourbon
  • 1/2 oz Scrappy’s Chocolate Bitters
  • 1 oz Coconut Milk
  • Garnish: Mint Leaf

Combine ingredients in tin with ice and shake until ingredients have combined and incorporated. You may have to shake very hard to get the Coconut Milk to play along. Strain into coupe, spank the Mint and garnish.

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Grasshopper in NOLA

  • 1 1/4 oz Branca Menta
  • 1/2 oz Scrappy’s Choco Bitters
  • 1/2 oz St George NOLA Coffee Liqueur
  • 1 Coconut Milk
  • Garnish: Grated dark Chocolate

Combine ingredients in tin with ice and shake until ingredients have combined and incorporated. You may have to shake very hard to get the Coconut Milk to get with the program. Grate dark Chocolate on top.

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Grasshopper in the Gulf

  • 1 oz Branca Menta
  • 1 oz Flor de Caña 7
  • 1/2 oz Scrappy’s Choco Bitters
  • 1 oz Coconut Milk
  • 1/2 oz Orgeat
  • Garnish: Mint Bouquet

Combine ingredients in tin with ice and shake until ingredients have combined and incorporated. You may have to shake very hard to get the Coconut Milk to get in line. Spank the Mint Bouquet and garnish.

Grasshopper-In-the-Gulf-1

Let’s just look at this again, shall we? This fancy Branca Menta Grasshopper in the Gulf has such a nice hat.

Thanks again to the Baddish Group and Branca Menta for making this tasteful Grasshopper journey possible.