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Carpano Dry, my new Best Friend

/ Dani DeLuna / 1 Comment

Carpano-Dry

We’ve gathered together today to talk about Carpano Dry, my new fave Vermouthy. That’s right, from the house of Carpano, makers of the universally beloved Carpano Antica, comes a terrific Dry Vermouth. I love Vermouthy, I always think about Vermouthy, Vermouthy is a very dear friend of mine.

Flavor Profile:

Nose: Citrus, spices, coriander, fruit
Tongue: Lemony, long finish, acidic, “winey”, green apple, citrus fruits
Impression: smoother than all other Italian Dry Vermouth I’ve tried, not as dry as Dolin Dry, a tad sweet, citrus fruit notes abound. Am highly likely to use it in a Negroni, Martini with a bright Gin and a Lemon twist, drink it alone on ice with a Lemon twist.

For real though, I’ve probably made at least 7 or 8 Carpano Dry on the rocks with a Lemon twist, it’s so good on its own. In fact, I just had one with my homemade Black Truffle Chicken Papardelle. (Thanks to my excellent girlfriend for the excellent dinner!)

And now, the cocktails:

A-Brighter-Martini-2

In the same way that when we get a new Rum, we make a Daiquiri, when we get a new Dry Vermouth, we make a Martini. In this particular case, we make A Brighter Martini. I chose NOLET’S Dry Gin because it’s a very bright Gin, full of fruit, floral notes and exactly the one to pair with Carpano Dry.

A Brighter Martini

  • 2 1/4 oz NOLET’S Silver Dry Gin
  • 3/4 oz Carpano Dry Vermouth
  • 2 dashes Regan’s No 6 Orange Bitters
  • Garnish: Lemon peel

Combine ingredients over ice and stir until proper dilution has been achieved. Strain into coupe. Express Lemon peel and garnish.

Washington-Avenue-3

If it works well in a Martini, then Carpano Dry must also work well in a classic style cocktail. This is sort of a Brooklyn meets an Improved Whiskey Cocktail and is really bright and cheery. Perfect for Spring.

Washington Avenue

  • 1 1/2 oz Rye
  • 3/4 oz Carpano Dry
  • 1/4 oz Pernod Pastis
  • 1/4 oz Maraschino Cherry Liqueur
  • 2 dashes Hella Bitter Citrus Bitters
  • Garnish: Lemon & Orange peels

Combine ingredients over ice and stir until proper dilution has been achieved. Strain into coupe. Express Lemon peel, Orange peel and garnish.

Arsenic-&-Old-Lace-2

Lastly, we’re gonna use Carpano Dry in a classic cocktail: Arsenic & Old Lace. There are several different specs for this drink with the Crème de Violette ranging from 1/4 oz to 1/2 and the Absinthe Vert from a rinse to 1/2 oz! I’m going with a more Vermouth heavy recipe and lighter on the Violette and Absinthe. Again, Carpano Dry is perfect in this drink .

Arsenic & Old Lace

  • 1 3/4 oz Old Tom Gin or English Dry Gin
  • 3/4 oz Carpano Dry
  • 1/4 oz Crème de Violette
  • 1/4 oz St George Absinthe Verte
  • 2 dashes Regans’ No 6 Orange Bitters
  • Lemon Peel

Combine ingredients over ice and stir until proper dilution has been achieved. Strain into coupe. Express Lemon peel and garnish.

Washington-Avenue-2

Dreamy, springy, light, bright and wonderful, Carpano Dry, you are my new Best Friend.

Thanks to the Baddish Group for the wonderful bottle of Carpano Dry Vermouth!

Suspicious Behaviour

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Suspicious-Behaviour-3

It was 50° F in Brooklyn today, YAAAAAAAS KWEEN. I feel like now that the snow is melting and Daylight Savings time is happening, I’ve got a new lease on life. I feel like a real woman, a woman who can go outside without fear. I also feel like a woman who’d like to drink something with Whiskey, Citrus, Bitter and Pernod on the rocks.

Suspicious Behaviour

  • 2 oz Rye
  • 1/2 oz Averna Amaro
  • 1/4 oz Campari
  • 1/2-3/4 oz Grapefruit Juice (depending on how sweet/bitter)*
  • Pernod Pastis Rinse

Rinse a rocks glass with Pernod Pastis and chill glass. Combine remaining ingredients and stir over ice until proper dilution has been achieved. Strain into rinsed rocks glass with ice. Cheers!

*I know drinks with citrus are usually shaken but I did not want to shake this drink. I wanted the smoothness of a stirred drink not the agitation of a shaken drink.

Suspicious-Behaviour-2

Spring is coming! I can feel it in my bones! 

My Infamy

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My-Infamy-1

This is one of those slow sippers which happened after a night of tinkering in my kitchen, aka My Home Bar. The inspiration for this drink was to combine Chartreuse Jaune and Branca Menta in a delightful and not overpowering way. Both liqueurs have Saffron notes and I wanted to put the Minty Herbaceousness of the Branca with the Floral Herbaceousness of the Chartreuse. Very nice, it’s a very nice combo. I decided Rittenhouse was the right base spirit and then dried it out with Dolin Dry.

My Infamy

  • 2 oz Rittenhouse Rye
  • 1/2 oz Dolin Dry Vermouth
  • 1/2 oz Chartreuse Jaune
  • 1/4 oz Branca Menta
  • No garnish

Combine ingredients and stir over ice until proper dilution has been achieved. Strain into coupe. Sip slowly with a good book.

My-Infamy-2

It’s hard for me to do this, but sometimes a drink just doesn’t need a garnish. Like, if your hair is amazing, why wear a hat?

Thanks again to the Baddish Group for the fresh and fabulous bottle of Branca Menta. 

It’s Mardi Gras! Let’s drink that Creole Sazerac!

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Creole-Sazerac-1

It’s Mardi Gras y’all! Happy Fat Tuesday to all y’all and to all y’all about to get into that Lent Lyfe, I say, “good luck!”

I love Mardi Gras because my mom’s side of the family is from Mississippi, I lived in Alabama for 10 years and I love wild parties. I had a great decade living in the South, great food, great friends, many many huge parties. I was a fairly busy DJ while I lived in BHM, and so most anything Southern reminds me of the good times. Nostalgia!

If you read that post I wrote for a Negroniac, you know I have a THING for Sazeracs and their variations. For this Mardi Gras’ Sazerac, I was inspired by the 18.21 Spicy Creole Bitters. These bitters are straight Tony Chachere’s! Mamoo used to cook with these spices all the time growin’ up! If you don’t know what I’m talking about, the 18.21 Spicy Cajun Bitters are like a firey infusion of Cajun Spices in a bottle of bitters. Perfect for a bayou Sazerac variation.

Creole Sazerac

  • 2 oz Rye
  • 1/2 oz Campari
  • 1/4 oz St George Absinthe Verte
  • 2 dashes 18.21 Bitters Spicy Creole Bitters
  • 2 dashes Angostura Bitters
  • Barspoon Turbinado Sugar
  • 1/4 oz Water
  • Garnish: Orange Peel

Combine ingredients and stir until sugar has dissolved. Add ice and stir again until drink has chilled. Strain into chilled rocks glass. Express Orange Peel and garnish (or don’t garnish, it is a Sazerac and therefore up to you).

*Note: In this variation, I felt the Campari would play well with the Creole bitters. I also felt that Peychaud’s would not stand up to Campari quite like Angostura does. I did not follow the traditional Sazerac formula of two glass mixing and therefore the 1/4 oz of Water is crucial.

Creole-Sazerac-2

Thanks again to 18.21 for the Spicy Creole Bitters! 

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.

A-Weekend-in-Dover-2

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.

That-Pumpkin-Business-3

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.

Decatur-Cola-3

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!

Boots & Flannel

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Boots-&-Flannel-1

It’s Friday, it’s Wintry out and it’s time for Boots & Flannel. Winter Uniform is here y’all: I’ve been wearing some J. Crew lady flannel and Mono black Dr. Martens 1460s with black Jeggings. I feel cozy and ready for this chilly weather.

I was in debate about which bitters to use and nearly went with Orange bitters. However, Peychaud’s works really well here because it adds another level of flavour to this cocktail. Also, you can’t stop the Santa Maria. It cannot be stopped! It won’t let me stop! I’ve been taken over by Santa Maria!

Boots & Flannel

  • 1 1/2 oz Rye
  • 3/4 oz Santa Maria al Monte Amaro
  • 3/4 oz Carpano Antica
  • 1/4 oz Cinnamon Bark Syrup
  • 1 dash Peychaud’s Bitters
  • Orange peel
  • Freshly grated Nutmeg

In tin, combine Rye, Amaro, Carpano, Cinnamon bark Syrup and Peychaud’s over ice and stirrrrrr. Strain into Rocks glass over ice. Garnish with freshly grated Nutmeg and Orange peel.

Boots-&-Flannel-2

Just Look at This List: Dudley’s

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Evernote Camera Roll 20141130 222134

The other night some friends and I went to Dudley’s in the LES for cocktails and it was pretty sensational. I mean, just look at this list! Each drink we had was so delicious that I nearly re-ordered a drink. We chatted a lot with the very nice barman who’s name is Tom Roughton, very fun and very topknot. He was kind enough to share two of his recipes from that night’s menu with us: Keat’s Apothecary and the special drink of the night Hail Mary.

Evernote Snapshot 20141128 215613

Keat’s Apothecary

  • 3/4 oz Apple Brandy
  • 3/4 oz Rye
  • 3/4 oz Carpano Antica
  • 2 dashes Fernet Branca
  • 2 dashes Chartreuse Vert
  • 2 dashes Angostura Bitters
  • Orange peel

Combine ingredients in tin over ice and stir. Strain into ice filled rocks glass, express Orange Peel and garnish.

Evernote Snapshot 20141128 221445

Hail Mary

  • 1/2 oz Chartreuse Vert
  • 1/2 oz Averna Amaro
  • 1/2 oz Honey Syrup
  • Pernod Absinthe rinse
  • Doc’s Cider float

Rinse rocks glass with Absinthe and chill. In tin, combine Chartreuse, Averna and Honey syrup over ice and shake. Strain into rinsed glass, add rocks and float cider.

Tasty tasty times!

Negroni + Sazerac = Negroniac

/ Dani DeLuna / 3 Comments

Negroniac-1

Ok, bear with me a moment because I want y’all to think about this before you read any further: What if one were to combine a Negroni with a Sazerac? Think about it.

Did you stop and think about it?

Okay.

Fireworks, explosions, singing choruses, high school bands waving banners and cheerleaders flipping through the air right? YES. This could honestly be the best tasting Serious Cocktail I’ve ever created.

This cocktail is especially fantastic if you are able to get that St. George Absinthe Verte. I’ve said it in the My Home Bar page of Home Bar Girl, but this Absinthe is the most delicious one in the world, IN THE WORLD! It’s an herbal paradise with a bouquet of lemon grass, basil, mint, fennel and other herbs.

Really though, the whole idea of combining these two classics was just too good to remain in my head and I had to know! Remember, I keep Negroni bottled so I can use it for occasions such as these. Also keep in mind that the measurements are exact! Too much Rye and the drink is way off!

Negroniac

  • 1 3/4 oz Negroni
  • 1 1/4 oz Rye (Redemption used here)
  • 2 Dashes of Regans’ Orange Bitters
  • St. George Absinthe Verte Rinse
  • Lemon Peel

Rinse rocks glass with Absinthe and chill. In tin, combine Negroni and Rye over cracked ice. Stir and strain into chilled glass. Express and discard Lemon Peel. Santé!

Negroniac-2

Remember, every week is #NegroniWeek!

Hosting in the Holidaze: The Old Fashioned

/ Dani DeLuna / 2 Comments

Ok, so it’s Holiday times and you are probably wondering which cocktails to make for Thanksgiving, Xmas, Chanukah, Boxing Day and all those damn parties you’re going to have between now and New Years Eve. Don’t drive yourself crazy, just make some Old Fashioneds!

Wood-&-Salt-3

I swear to you, the last three parties that I’ve made cocktails at have included variations on the Old Fashioned and everyone just loved them. It’s such an easy Cocktail to make and you can have so much fun with the ingredients! Plus, you can use any spirit you want in an Old Fashioned! Well, except for Vodka, yuck, don’t ever do that.

The best thing about an Old Fashioned is that no matter what you use in it, the Formula stays the same:

  • 2 oz Spirit
  • 1 barspoon Sweet/1 lump of sweet
  • 2 Dashes of Bitters
  • 1/4 oz Water
  • Garnish
  • Build-in-glass: Add Spirit, Sweet, Bitters, Water, and stir until Sweet is nearly dissolved. Add ice, stir until Cocktail is well chilled, and garnish. Drink. Repeat.

Here are five Old Fashioneds to keep your guests happy and praising your Home Bar Skills:

Rye-Old-Fashioned

Rye Old Fashioned: This is the Cocktail that started it all. No seriously, the Old Fashioned is actually the first drink that can be considered a cocktail. The drink got its name toward the end of the 19th Century when bar patrons were asking for a drink “the Old Fashioned way”. That Old Fashioned Cocktail was a drink consisting of Whiskey, Sugar and Bitters. Its modern equivalent is what you see above: Rye Whiskey, Angostura Bitters, Sugar, Orange Peel and/or Maraschino Cherry.

Rye Old Fashioned:

  • 2 oz Rye
  • 1 Barspoon Demerara/Turbinado Sugar
  • 2 dashes Angostura Bitters
  • 1/4 oz Water
  • Orange Peel and Cherry garnish

Build-in-glass: Add Rye, Sugar, Bitters, Water, and stir until Sugar is nearly dissolved. Add ice, stir until Cocktail is well chilled, and garnishes.

Bourbon-Old-Fashioned

Bourbon Old Fashioned

  • 2 oz Bourbon
  • 1 Barspoon Brown Sugar
  • 2 dashes Orange Bitters
  • 1/4 oz Water
  • Orange Peel garnish

Build-in-glass: Add Bourbon, Sugar, Bitters, Water, and stir until Sugar is nearly dissolved. Add ice, stir until Cocktail is well chilled, and garnish.

Apple-Brandy-Old-Fashioned

Apple Brandy Old Fashioned

  • 2 oz Apple Brandy
  • 1 Barspoon Maple Syrup
  • 1 dash Black Walnut Bitters
  • 1/4 oz Water
  • Maraschino Cherry garnish

Build-in-glass: Add Apple Brandy, Maple Syrup, Bitters, Water, and stir until Maple Syrup is nearly dissolved. Add ice, stir until Cocktail is well chilled, and garnish.

Añejo-Old-Fashioned

Añejo Tequila Old Fashioned

  • 2 oz Añejo Tequila
  • 1 Barspoon Agave Nectar
  • 2 Dashes Orange Bitters
  • 1/4 oz Water
  • Orange Peel garnish

Build-in-glass: Add Tequila, Agave, Bitters, Water and stir until Agave is nearly dissolved. Add ice, stir until Cocktail is well chilled, and garnish.

Rum-Old-Fashioned

Aged Rum Old Fashioned

  • 2 oz Aged Rum
  • 1 Barspoon Brown Sugar
  • 2 dashes Bittermens Elemakule Tiki bitters or Angostura Bitters (island spiced bitters)
  • 1/4 oz Water
  • Lime Wheel garnish

Build-in-glass: Add Rum, Sugar, Bitters, Water, and stir until Sugar is nearly dissolved. Add ice, stir until Cocktail is well chilled, and garnish.

*BONUS ROUND: Try to do a 50/50 split on the Spirit. I love to do Gin/Bourbon or Gin/Rye for the split. Apple Brandy/Bourbon also works really well together.

Good luck to you with all your Hosting in the Holidaze!

You’re So Kind: Berentzen Bushel & Barrel

/ Dani DeLuna / 1 Comment

Bushel-&-Barrel

The very kind people at Berentzen USA have sent me several bottles to taste and review: Icemint Schnapps, Pear Liqueur and Bushel & Barrel. They’re so kind. Aren’t they kind? BERENTZEN, YOU’RE SO KIND! Each bottle is fabulous and totally bursting with flavour but I’m going to start with Bushel & Barrel cause this is America and nothing screams AMERICA more than Bourbon and Apples.

I’ve gotta be honest, this is truly delicious stuff! Upon opening the bottle, crisp, clear Apples come through, then the more complex spices from Kentucky Bourbon settle into your nose. It’s an awesome experience.  First taste also begins with Apple, fresh juicy Apple from Berentzen’s Apple Liqueur and then a bit of spicy kick from Bourbon. Again, awesome. At 60 proof, it’s neither too strong to use in cocktails, nor too weak to drink on the rocks. In fact, everything about this liqueur is super smooth and just right.

If this is the future of flavoured whiskey, then I am so happy to be taking part in the revolution. Bushel & Barrel is by far the best one I’ve ever had and honestly, everything Berentzen makes is outstandingly tasty. (This is the part of the post where you throw that nasty cinnamon flavoured whiskey out the window. There, I said it.)

And now, some Bushel & Barrel cocktails:

American-Rose-1

American Rose (Jack Rose Variation)

  • 1 1/2 oz Bushel & Barrel
  • 1/2 oz Applejack
  • 1/2 oz Lime Juice
  • 1/2 oz Grenadine
  • Lime Wheel

In tin, combine Bushel & Barrel, Applejack, Lime Juice and Grenadine over ice. Shake and double strain into coupe, garnish with Lime Wheel.

Obstacle-Three-2

Obstacle Three

  • 1 1/2 oz Rye
  • 3/4 oz Averna Amaro
  • 1/2 oz Bushel & Barrel
  • 1/2 oz Carpano Antica
  • Maraschino Cherry

In tin, combine Rye, Averna, Bushel & Barrel, Carpano and stir over cracked ice. Strain into coupe, Maraschino cherry garnish.

People-Watching-2

People Watching

  • 2 oz Cocchi Americano
  • 1/2 oz Bushel & Barrel
  • 1/2 oz Cynar
  • 1/4 oz Lemon Juice

In tin, combine Cocchi Americano, Bushel & Barrel, Cynar and Lemon Juice over ice. Shake and double strain into coupe. Splash of Soda or Champagne on top.

Julian-Franco-1

Julian Franco

  • 1 1/2 oz Bourbon
  • 1/2 oz Bushel & Barrel
  • 1/2 oz Raspberry Liqueur
  • 1/4 oz Chartreuse Vert
  • Apple Peel

In tin, combine Bourbon, Bushel & Barrel, Raspberry Liqueur and Chartreuse. Stir over cracked ice and strain into coupe. Apple Peel garnish.

Well, that’s it for now! I’ve definitely got more recipes for Bushel & Barrel and will post them in the future! As for the Pear Liqueur and Icemint Schnapps, I’ll be reviewing them soon! This has been You’re So Kind, the post where someone nice gives me a bottle and I review it!