Blind Tiger

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Today I’ve got a lively and flavorful concoction for Irish Whiskey Month! Teeling Small Batch is joined by Jamaican Rum, Citrus sherbet, and a bunch of herbaceousness for this exciting tipple.

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.

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Yeah y’all, my fave split base is back in action! If you haven’t put Teeling Small Batch with Smith & Cross Jamaican Rum, you need to step to it!

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Cast of Characters:

  1. I wanted to use Citrus Sherbet with Teeling Irish Whiskey and Smith & Crosss cause I thought they would make some serious magic together. Turns out they do!
  2. Then I wanted to add some herbaceous notes to the drink to add depth and make things more interesting. Since Amaro CioCiaro has a lot of Orange flavor, it seemed just right to compliment the Sherbet.
  3. Lastly, I added Dale Degroff’s Pimento Bitters because they have Wormwood, Anise, and spices. Basically, I wanted to make things even more interesting.

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Blind Tiger

  • 1 1/2 oz Teeling Small Batch Irish Whiskey
  • 1/2 oz Smith & Cross Navy Strength Jamaican Rum
  • 1/2 Amaro CioCiaro
  • 1/2* oz Citrus Sherbet
  • 1 dash Dale Degroff’s Pimento Bitters (sub Allspice Dram)
  • Garnish: freshly grated Nutmeg

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

*If 1/2 oz makes the drink too sherbety for you, change it to 1/4 oz and taste.

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Sherbet dreams y’all! May your Irish Whiskey Month be supremely delicious!

#NegroniWeek 2015 – BanaNegroni

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Welcome to #NegroniWeek 2015! 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.

We’ve made it all the way to Le Negroni Week-end, so I feel like we should be getting funky with our recipes. Therefore we aren’t using that Bottled Negroni which was discussed in a post from May 31st. We’re getting out of the box, and I mean WAAAAAY out of the box.

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The BanaNegroni reminds me a lot of a drink you’d find at Sother Teague’s Amor y Amargo. Hell, it especially reminds me of one of his drinks that I included in a Spring Cocktails with Jägermeister post called Precision Timepiece. Even though there is no mention of the word “Negroni” anywhere in the description of Precision Timepiece, it’s totally in the Negroni format. Three main ingredients, in a Rocks glass with some rocks, stirred, citrus peel. So it is with BanaNegroni.

BanaNegroni

  • 1 1/2 oz Espolón Reposado Tequila
  • 3/4 oz Amaro CioCiaro
  • 1/2 oz Giffard Banane du Bresil
  • 1 dash Dale Degroff’s Pimento Bitters
  • Garnish: Orange Peel

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

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I really hope you like this one cause it’s wild, very intensely flavoured, and tasty. I also hope it gets your creative juices flowing. Would love to see some variations on this one!

Cheers to y’all and all your #NegroniWeek cocktails!

Rooftop Party with VitaFrute Coconut Colada!

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Here in Brooklyn, we don’t have houses with pools, sprawling country clubs with luxurious grounds, or even our own backyards. So where do we party in the summertime? We Rooftop Party! And you’d better believe we love nothing more than chillin’ on the roof with a cold cocktail.

I’d like to propose then that VitaFrute Coconut Colada is the perfect addition to all our Rooftop Parties. Y’all, this drink is summertime in a glass! Made with Organic VEEV Açai Spirit and natural fruit juices, these low calorie, low ABV, Ready-to-Drink Cocktails are super easy to make and totally refreshing.

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Let’s start with VitaFrute Coconut Colada on ice.

What you need:

  • 1 bottle of chilled VitaFrute Coconut Colada
  • 1 Mason Jar
  • enough ice to fill your Mason Jar
  • Lime Wedge

Add ingredients to Mason Jar and stir for around 5 seconds. Garnish with Lime wedge. Feel the fabulousness, marvel at how easy it was to make! Yes!

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Prrrrrty in a glass. 

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Next, let’s use this tasty VitaFrute Coconut Colada in a Daiquiri, cause this wouldn’t be a Home Bar Girl post if I didn’t try to put Coconut Colada in a Daiquiri. 🙂

VitaFrute Coconut Colada Daiquiri

  • 2 oz chilled VitaFrute Coconut Colada
  • 1 oz Aged Rum
  • 1 oz Lime Juice
  • 1/2 oz Simple Syrup
  • Garnish: Lime Wedge

Combine ingredients over ice and shake. Strain into chilled coupe and garnish with Lime wedge.

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Lastly, I’ve used the VitaFrute Coconut Colada with more rum and spices cause the Pineapple and Coconut flavours are just begging to be used in punch. This recipe serves two.

VitaFrute Coconut Colada Spiced Punch

  • 3 oz chilled VitaFrute Coconut Colada
  • 1 1/2 oz Denizen Aged White Rum or other Aged White Rum
  • 1/4 oz St Elizabeth Allspice Dram or 2 dashes of Pimento Bitters
  • 3/4 oz Lime Juice
  • 1/2 oz Ginger Syrup
  • Garnish: Lime Wedges

Combine ingredients over ice and shake. Strain into punch cups and garnish with Lime wedges.

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Yummm, I wanna drink this punch like, right now. Hopefully you do too! Let’s get those summertime parties started!

Thanks to Veev for the tasty VitaFrute Coconut Colada and the Veev Mason Jars. 

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!