Be Mine, Clementine

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If January 2015 was spent in a #TikiTheSnowAway denial of Winter, then February is me embracing the cold. It’s so damn frigid in NYC. Everyone East of Colorado has been prisoner to bone crushing temperatures and an endless blanket of snow. I love snow and am a total Winter sports person (Skier 4Lyfe) but could the temperatures just be above 32° F?

So, I did it, I made a Hot Whiskey Punch. My girlfriend wanted something warm when she got home from a hospital shift and I wanted to use up some of the 2 dozen Clementines which come in a box of “Cuties”. Why are there so many Cuties in a box? Why? I’d really be happier if there were like 10. Two dozen are too many Cuties. Just TOO MANY.

Anyway, tl;dr: I’m cold, this drink is Hot & Delicious, Whiskey, Clementines, Spices, Punch. Bang.

Be Mine, Clementine

  • 4 oz Bourbon
  • 1 oz Domaine de Canton or other Ginger Liqueur
  • 1/2 oz Santa Maria al Monte Amaro
  • 2 oz Clementine Juice
  • 1/4 oz Lemon Juice
  • 1 oz Cinnamon Bark Syrup
  • 6 oz Water
  • 7 drops Scrappy’s Cardamom Bitters
  • Garnish: Clementine Wheel

In pot combine ingredients and heat on LOW. Like really really LOW. Stir continuously until liquids are swimming nicely together but don’t boil. Nooooooo boiling. When it’s ready to go, strain into Mugs. Should make two Mug sized servings or four Espresso Cup servings.

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This delicious Hot Whiskey Punch was named by my girlfriend. Thanks Baby!

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Dr Joe aka Let’s Get Surgical, Surgical

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If y’all follow me on instagram, you’d know that I recently had surgery on my left arm and would have seen this photo:

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This was obvi taken before surgery: Two gowns on my body, one oxygen measuring thingamabob on my 4th finger of my right hand and a hat for my Top Knot. #TopKnot4Lyfe 

The surgery was for a compressed Ulnar Nerve in my left elbow, aka Cubital Tunnel, which occurred in March 2014 after an elevator door accident. (Don’t ask.) Since that time, I’ve had very limited use of my arm & hand, lots of pain and tingling + numbness in my 4th & 5th digits. To be frank, it sucked.

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Image via http://www.surgicalnotes.co.uk/files/images/ulnar_nerve.jpg

But now, NOW I’ve had surgery and things are already better than they were before! I had an amazing experience at Columbia Presbyterian where everyone from the Nervously-Singing-Resident-Surgeon to the Uses-Crystals-And-Practices-Reiki-Nurse were so kind, helpful and totally on top of things. And then, there’s my hero, my surgeon, my salvation: Dr Joe.

That’s not his real name and I didnt ask permission to use his name, so for now, he’s Dr Joe. He is a brilliant but kind and forthright surgeon. Most of the surgeons I’ve interacted with during my injury have been total assholes. But not Dr Joe! He’s the best! The kindest! And he has dark curly hair like I do! I’d even say he’s a “Hot Doctor”.

This is the last drink I made the night before Surgery and it was incredible: dry, smooth, sophisticated, completely classy. I want to live my life as if it were this drink.

Dr Joe

  • 2 oz Hayman’s Old Tom Gin
  • 1/2 oz Santa Maria Al Monte Amaro
  • 1/2 oz Carpano Antica Formula Vermouth
  • Around 14 drops of Maraschino Cherry Liqueur
  • 2 dashes Dr Adam Elmegirab’s Boker’s Bitters*
  • Garnish: Lemon Peel

Combine ingredients, add ice and stirrrrrrr until proper dilution has been achieved. Strain into coupe, express Lemon Peel and garnish.

*A quick note about these sensational bitters: THEY’RE SENSATIONAL! Made with a 19th century recipe, they are intended to reproduce what were perhaps the Original bitters. They shine with Old Tom Gin, like raise the banners and wave the flags. Buy some and make yourself a Martinez immediately!

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Nog-A-Thon + Montenego Nog

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Yesterday I was in an Egg Nog contest at our neighborhood bar, Bearded Lady. I love that bar. They have a really amazing cocktail program, great oysters and it totally has that chilled out neighbrhood bar vibe. Bonus, the bartenders are extremely nice dudes.

This was the second year that Bearded Lady has held the Nog-A-Thon and the entries were really really tasty!

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Look at these garnishes and varying types of nog! Mine was the one in the top right, fluffy and with nutmeg on top.

Montenego-Nog

I wanted to share the recipe for my Nog with y’all!  This recipe amount was for the contest and serves around 20 people. Also, metric system is better.

Montenego Nog

The Nog Base:

  • 375 ml Whole Milk
  • 375 ml Heavy Cream
  • 75 ml Cinnamon Bark Syrup
  • 50 ml Vanilla Bean Syrup
  • 6 Eggs

The Alcohol:

  • 120 ml Flor de Caña 7 Year Rum
  • 90 ml Calvados
  • 60 ml Santa Maria Amaro
  • 30 ml St Elizabeth allspice dram
  • 18 dashes Angostura Bitters

Garnish:

  • Freshly grated Nutmeg
  1. Combine Nog Base ingredients in blender and blend until a nice foam has appeared on top of the liquid.
  2. Pour Nog base into container and add Alcohol.
  3. Stir until liquids are combined.
  4. Pour Montenego Nog into cups or coupes.
  5. Garnish with freshly grated Nutmeg.

Hope you enjoy and have a glorious holiday!

Devil’s Pie

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This drink was fully inspired by the Vosges Black Salt Caramel Chocolate Bar. My girlfriend and I ate it, then we thought, “How close can we get to this in a drink?” Well, with the ingredients on hand, this was as close as I could get. It’s pretty fabulous. Not terribly sweet, nice and dark, and the two Amari make things interesting.

Bonus: Bourbon Smoked Sea Salt is always the best.

Yesterday, the new D’Angelo record Black Messiah came out and oh my god, CANNOT STOP LISTENING. It’s so damn funky and D’Angelo just totally rules on vocals. I mean, he always rules, but the Lordt knoweth, he totally owns. Fabulous. We named this drink after one of his songs, Devil’s Pie.

Devil’s Pie

  • 2 oz Flor de Caña 7 Year Aged Rum
  • 3/4 oz Averna Amaro
  • 1/2 oz Green Mountain Maple Liqueur
  • 1/4 oz Santa Maria al Monte Amaro
  • 1/4 oz Scrappy’s Chocolate Bitters
  • 1 pinch Bourbon Smoked Sea Salt
  • Shaved dark Chocolate

Combine ingredients over ice and stir. Strain into coupe, shave dark Chocolate on top.

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Boots & Flannel

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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.

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Wolskir Flip

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Flip, flip, flip-a-delphia

I know I’ve mentioned Santa Maria al Monte Amaro before but have been slightly overwhelmed with all this Holidaze/Xmas business and You’re So Kind posts lately…AHEM. Ok, seriously though, Santa Maria is my fave Amaro. It’s sort of like if you smashed Fernet Branca and Averna together but then lightened them up at the same time. Brighter, lighter, smooth, perfect as a digestivo. I drink Santa Maria neat in a tiny 1 oz cordial glass nearly every day.

Santa Maria Cordial Glass

Santa Maria lounging in a Cordial glass. Tasty.

Some instagram friends of mine mentioned a Flip contest and I was totally inspired. I love Flips, Silver Fizzes and anything with a Whole Egg. The most popular Flip amongst the HipStars is probably the Cynar Flip (excellent cocktail, such flavour).

Flips means you get to drink an egg in a cocktail. Which in turn means you can have vitamins and calories whilst consuming alcohol. DO YOU GET WHAT I’M SAYING? It means you can drink and not pass out! But don’t get crazy now, everything in moderation, especially Egg drinks!

This drink is named after my friend Rebecca Wolskir, a bad ass French teacher and Cyclo-Cross Maniac who also loves Santa Maria al Monte Amaro as much as I do!

Wolskir Flip

  • 3/4 oz Flor de Caña 7 Year Rum
  • 1/2 oz Sana Maria al Monte Amaro
  • 1/2 oz Christian Drouin Calvados
  • 1/4 oz Agave Nectar
  • 1/2 oz Half n Half
  • Egg Yolk

In tin, combine ingredients and Dry shake until Egg Yolk has emulsified. Add ice and shake again. Strain into Coupe and serve up. No Garnish.

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Lemme just drink this and take a nap. 

Punch for Two: Brugal Rum

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It’s Punch for Two! As previously stated, the very nice people from MBooth Marketing gave me a bottle of Brugal Especial Extra Dry, so we’ll be making the Punch with this Rum. This is a totally tasty dry Rum and such a bang for your buck! Toasted marshmellow, vanilla, coconut and citrus flavours abound.

Holiday times make me think of Punch more than any other time of the year. This may have to do with the fact that last winter I had the greatest Whiskey Punch ever at Dead Rabbit NYC. Woah, damn, I think about that Whiskey Punch all year round. Come to think of it, I may have to head over to Dead Rabbit this week.

Here at my Home Bar, I’m not batching Punch for 20 people, just myself and my girlfriend, aka Punch for Two! As these recipes are created with just two people in mind, some of the rules have changed. But first, before we can talk about the rules, let’s talk about what goes into *Punch.

According to the Death & Co book, Wikipedia and David Wondrich’s Book Punch: The Delights (and Dangers) of the Flowing Bowl, Punch contains: Spirits, sugar, citrus, water and spice. The spice is really what differentiates punch from say, a Gin Sour, Margarita or Daquiri. The other important component of Punch is that Punch is stirred and ice, soda/champagne are added after the ingredients have been properly mixed. This last rule is the one we’ll be breaking when serving Punch for Two. We aren’t going to be leaving the Punch in a bowl with ice, we’re going to shake it, serve it and top it with soda!

And now, the cocktails:

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DKO Punch: I loosely based this one on a Planter’s Punch and the Mandarin Orange slices are so very nice.

DKO Punch

  • 1 3/4 oz Brugal Extra Dry Rum
  • 1/4 oz St. Elizabeth Allspice Dram
  • 1/2 oz Grenadine
  • 1/4 oz Simple Syrup
  • 1 oz Fresh Orange Juice
  • 1/2 oz Fresh Lime Juice
  • 2 dashes Angostura Bitters
  • Carbonated Lemon-aid or Lemon Soda
  • Mandarin Orange Slice

In tin, combine ingredients over ice and shake. Strain into punch cups and top with Carbonated Lemon-aid/Lemon Soda. Mandarin Orange Slice garnish.

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St Marks Punch: The super nice Cocktail Crate man, Mr. Alex Abbott Boyd, gave me the Ginger Bee Craft Mixer at last weekend’s Brooklyn Flea. Isn’t he kind? He’s so kind. It’s similar to my Honey Ginger juice but also has hints of clove. So nice, so perfect for punch!

St Marks Punch

  • 1 1/2 oz Brugal Extra Dry Rum
  • 1 1/2 oz Flor de Caña 7 Aged Rum
  • 1/4 oz Santa Maria al Monte Amaro
  • 1 1/2 oz Cocktail Crate Ginger Bee or Honey Ginger Juice (may need to add more Honey Syrup to taste)
  • 3/4 oz Fresh Mandarin Orange Juice
  • 1/2 oz Fresh Lemon Juice
  • 1 dash Hella Bitter Citrus bitters
  • 1 dash Scrappy’s Cardamom bitters
  • Club Soda
  • Lemon slice

In tin, combine ingredients over ice and shake. Strain into Punch cups, top with Soda, Lemon slice garnish.

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DeLuna Punch: Yep, you knew it, you knew there would be Tequila and you knew I would name the punch after myself cause I’m so into Tequila! Narcissism!

DeLuna Punch

  • 2 oz Brugal Extra Dry Rum
  • 1/2 oz Espolón Blanco Tequila
  • 1/2 oz Cointreau Triple Sec
  • 1 oz Agave
  • 1 oz Fresh Grapefruit juice
  • 1/2 oz Fresh Lime juice
  • 2 dashes Elemakule Tiki Bitters (Orange bitters work but the Tiki ones have that Spice!)
  • Club Soda
  • Lime slice

In tin, combine ingredients over ice and shake. Strain into Punch cups, top with Soda, Lime slice garnish.

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*You know what really goes into Punch? A million ingredients and that’s why I love it so much! You can finally make a cocktail with at least eight ingredients and no one will call you silly!

Cheers