stirred

Rothko 1957 with 18.21 Tart Cherry + Saffron Bitters

/ Dani DeLuna / 2 Comments

Rothko-1957-3

I would say that creating a cocktail is rather similar to creating a work of art or a piece of music. Cocktails begin in the mind, are tinkered with in the mixing tin (often several times over) and then presented to the public to behold, taste, feel and enjoy. When I make a piece of music, it always begins in my mind, then I go to my instrument, work on the main theme over and over until it is ready for supporting layers. Finally, upon completion, I present my piece of music to the public for them to hear, feel and enjoy.

For this drink, I began, in my mind, with the 18.21 Tart Cherry + Saffon Bitters. The profile of these bitters is Cherry on the bottom and in the back, Saffron up front and on top. I wanted to bring out the Cherry a bit more, so I added the syrup frrom Luxardo Maraschino Cherries. Then I knew that I wanted a complex set of modifiers, which came in the form of Carpano Antica and Inocente Fino Sherry. The hardest ingredient was actually which spirit to use for the base. After much trial and error, I decided that I wanted a spicy Bourbon and Elijah Craig 12 Year was perfect.

What is Rothko 1957? The name is a reference to a painting by Mark Rothko, Saffron 1957. Yeah man, we’re making art, man.

rothko saffron 1957

Rothko 1957

  • 2 oz Elijah Craig 12 Year Bourbon
  • 3/4 oz Carpano Antica Formula Vermouth
  • Heavy 1/4 oz Inocente Fino Sherry (just slightly more than 1/4 oz)
  • 2 droppers 18.21 Tart Cherry + Saffron Bitters
  • 1 Barspoon Luxardo Maraschino Cherry Syrup*
  • Garnish: Luxardo Maraschino Cherries*

Combine ingredients, add ice and stirrrrrr until proper dilution has been achieved. Strain into Rocks glass with Ice. Garnish with three Luxardo Maraschino Cherries.

*In my mind, if you’re not getting some snooty pooty Brandied Cherries, these are the only cherries to buy. Never get the bright red ones, so gross.

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Tasty times, artful minds. #SnootyBooty

Thanks again to 18.21 Bitters for their sensational Tart Cherry + Saffron Bitters!

Dr Joe aka Let’s Get Surgical, Surgical

/ Dani DeLuna / Leave a comment

Dr-Joe-1

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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Mr Thomas with 18.21 Earl Grey Bitters

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Mr-Thomas-1

Hellooooo February, you strangely spelled month you. The month of bitter cold, lots of chocolate and luvvvvvvvv. It’s nasty as all hell outside in Brooklyn this morning, so let’s dive right into this bright, shimmery stirred cocktail with 18.21 Bitters! For my posts on 18.21 Bitters, I’ve decided to change the format from one giant “You’re So Kind” post to individual posts.

The 18.21 Earl Grey bitters are everything I wanted them to be, namely, they are potently Earl Grey. When I opened the bottle and sniffed the fabulous Earl Grey aroma, my brain said “GIN”, so I agreed. Then my brain said, “in the style of a martini but with just a touch of Sunshine” (aka St-Germain) and here we are.

Mr Thomas

Combine ingredients over ice and stirrrrrrrrrrr. Strain into coupe, express Lemon peel and garnish.

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Thanks to 18.21 Bitters for these wonderful Earl Grey bitters! They’re so kind! I will be using the Earl Grey with more Gin, Tequila and Pimm’s. I just need to get the Pimm’s back in my home bar! 

Bolla Prosecco Cocktails for NYE

/ Dani DeLuna / 4 Comments

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Here we go, here we go, here we GOOOOOO. That Xmas business was some kind of business right? I feel like half the reason we all party so hard on NYE is to shake that Xmas business right off our backs and/or lose some weight. WAAAAOOOOOOOOH! Let’s party!

So then we get to “what the hell am I gonna serve/bring/drink on NYE”? You’re gonna drink a Bolla Prosecco Cocktail and you’re gonna love it. Bolla Prosecco is just perfect for party time. It strikes a nice balance between dry and fruity, is perfectly crisp and I seriously love it. I want it in every bubbly cocktail ever. Legit. Super tasty. Party party Prosecco. Bolla Baile Booty.

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I’m a classy gal and I love a classy Prosecco + Bitters + Sweetness cocktail anytime but especially on NYE. Give me a coupe with bubbly sweetness and just let me dance baby. So to y’all, I present a bunch of options for Bolla Prosecco cocktails. May you have a fun, ridiculous, sloppy, festive NYE filled with your favourite people!

Classic-Prosecco-Cocktail

Let’s start with the basics. A Classic Prosecco cocktail = Sugar, Bitters and Prosecco.

Classic Prosecco Cocktail

  • 1 Barspoon Sugar or 1 Sugar Cube
  • 1 dash of Angostura Bitters and/or 1 dash Orange Bitters
  • Bolla Prosecco

Add Sugar and Bitters to coupe, top with Prosecco. Stir gently until everything is swimming together nicely.

St-G-Prosecco

Next comes St-Germain and some Lavender Bitters. Pretty much to-die-for right here. We’re talking as refined as Downton Abbey but with a nod to la Belle Epoque. Swoon.

Belle Epoque Prosecco Cocktail

  • 1/2 oz St-Germain
  • 1 dash Lavender Bitters
  • Bolla Prosecco
  • Lemon Peel

In coupe, add 1/2 oz St-Germain, Lavender bitters, top with Prosecco and gently stir until everything is mixed properly. Express Lemon Peel and garnish.

Apple-Brandy-Prosecco

Here’s one for the Eastern Seaboard. This might be the most American bubbly cocktail ever but don’t quote me on that. 🙂

Mid-Atlantic Prosecco Cocktail

  • 1/2 oz Laird’s Apple Brandy
  • 1 Barspoon Cinnamon Bark Syrup
  • 1 dash Angostura Bitters
  • Bolla Prosecco

In coupe, add Brandy, Cinnamon Syrup and Bitters. Top with Prosecco and stir gently until the drink looks really American.

Raspberry-&-Prosecco

Aaaaaand from the Mid-Atlantic down to the sweltering depths of the Durrrty South. NOLA inspired, which is really just saying that you love to mix french and american flavours together. Mhmm, don’t pretend. I know what you do.

Parish Prosecco Cocktail

  • 1/2 oz Raspberry Liqueur
  • 1 dash Pernod Pastis or Herbsaint
  • 1 dash Peychaud’s Bitters
  • Bolla Prosecco

In coupe, combine Raspberry Liqueur, Pastis/Herbsaint and Peychauds. Top with Prosecco and stir gently until the drink looks sensational.

Chartreuse-Jaune-Prosecco

Back to the “Continent” for this one. And y’all, I’m not going to lie, this is definitely my favourite. I’m sort of upset that I didn’t already create this recipe because I would have drink’d/drank/drunk this all summer. It’s literally sensational. I want to take this Cocktail to a fashion show and then to an opera afterwards.

Fashionably Late Prosecco Cocktail

  • 1/2 oz Chartreuse Jaune
  • 1 dash Celery Bitters
  • Lemon Peel
  • Bolla Prosecco

In coupe, combine Chartreuse, Celery Bitters and Prosecco. Gently stir until the drink is ready to go to a fashion show. Express lemon peel and garnish.

Bonus Round: add 1/4 oz St-Germain

Amari-Prosecco

For the last one we go full Italian. Pick your favourite Amaro + Prosecco + Lemon peel and go wild!

Amari Prosecco

  • 3/4 oz Santa Maria al Monte Amaro (or whatever your favourite Amaro may be)
  • Lemon Peel
  • Bolla Prosecco

In coupe combine Amaro and Prosecco. Stir until the drink is really speaking to your wild side. Express Lemon Peel and garnish.

Well, that’s it! Have a sensational NYE! Thanks again to the Kind people of MBooth marketing for sending me this delicious bottle of Bolla Prosecco.

Album of the Year Cocktail

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Album-of-the-Year-1

It’s that time of year, that Album of the Year time. I’ve been in hot debate with several of my friends about this decision. It seems that dudes tend to think my album choice was “close but no cigar” but almost errrrrrry Gurl I know agrees with me. My Album Of the Year is totally:

Little Dragon – Nabuma Rubberband

I have listened to this record probably 5x more than any other record this year and I usually listen to it straight through. It’s fucking perfect. Perfect production, perfect vocals, perfect grooves and songwriting. I haven’t been this excited about an album since Fever Ray released her self-titled album in 2009 or St Vincent’s Strange Mercy. Side note: I know everyone is giving AOTY it to St. Vincent for her self-titled album this year. Whilst a solid choice, Strange Mercy is her best work IMHO.

Other strong contenders: Owen Pallett – In Conflict, Jenny Lewis – The Voyager, St Vincent – St Vincent and Perfume Genius – Too Bright.

And now, the Cocktail. I decided to call this drink Album of the Year because it’s simple, clean and extremely complex. Just like any good album should be. All of the fruitiness from the NOLET’S Silver, the Cranberry and other dark fruits from the Dolin Rouge and the vegetal + citrus from the Bonal and Bitters are just like an end of year party! Woo!

Album of the Year Cocktail

Combine ingredients over ice and stirrrrrrr. Strain into coupe, no garnish.

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Cheers! Feel free to tell me what your Albums of the Year are in the comments!

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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Copa de Oro is on a cocktail List!

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Copa-de-Oro-ChurchNight-Dec-14

Y’ALL! I MADE IT ONTO A COCKTAIL LIST! WOOOOOO! My mentor Angel Negrín deemed my Copa de Oro cocktail worthy of making it to his December 2014 #ChurchNight cocktail list at Lou’s Pup. Lou’s Pub is perhaps the greatest Dive Bar/Package Store/Cheer’s-Type-Bar/Creative Outlet ever. I love it there, I’ve had such good times and so many great drinks in this bar.

Tears of happiness!

Also, don’t you want to drink all of these drinks? And oh my god, how cheap are these drinks?

Anyway, hallelujah, I’m so excited. Luv y’all!

A Fashionable Fellow

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A-Fashionable-Fellow-1

Awooooohoooo, this is a damn tasty cocktail if I do say so myself. I was playing with Boulevardier variations and trying to make a more wintry/holiday version. Here we are: Campari, Sweet Vermouth, Bourbon and Apple Brandy in equal parts. YES!

Note: the Boulevardier is a variation on a Negroni and you all know how much I love Negroni! #EveryWeekIsNegroniWeek

A Fashionable Fellow

  • 3/4 oz Campari
  • 3/4 oz Carpano Antica Formula
  • 3/4 oz Laird’s Apple Brandy
  • 3/4 oz Elijah Craig 12 Year Bourbon
  • Lemon peel

In tin, combine Campari, Carpano Antica, Apple Brandy and Bourbon over cracked ice. Stir and strain into coupe. Express Lemon peel and garnish.

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Boozy and delicious. I almost made two of them but decided to be safe. SAFETY FIRST.

You’re So Kind: Berentzen Pear Liqueur

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Berentzen-Pear-Promo-Shot

As I’ve stated before, the very kind people at Berentzen sent me a fabulous bottle of Pear Liqueur. Aren’t they kind? I think they’re pretty kind. YOU’RE SO KIND BERENTZEN!

This Liqueur is a total knockout. I love it. It’s so fruit forward, crisp and refreshing. Pear all the way but in a totally different universe than many other Pear Liqueurs. This is not dry, subtle or mysterious. It’s PEAR! It’s happening! It’s fresh! I love it. I been using it with Gin, Tequila, Dolin Blanc, Soda, Tonic, Bourbon, Rum, EVERYTHING! Berentzen Pear Liqueur is awesome!

Bonus: now that it’s winter times, #PEARSEASON! Get into it!

And now, for the cocktails:

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Portrait of a Lady

  • 2 oz Smooth Gin (Plymouth used here)
  • 1 oz Berentzen Pear Liqueur
  • 1/2 oz Dolin Dry Vermouth
  • 1/4 oz Lemon Juice
  • Cinnamon Garnish

In tin, combine Gin, Pear Liqueur, Dry Vermouth and Lemon Juice over ice and shake. Double strain into coupe and garnish with Cinnamon.

A-Long-Hard-Look-in-the-Mirror-2

A Long Hard Look In The Mirror

  • 2 oz Bourbon
  • 1/2 oz Cocktail Crate Spiced Old Fashioned Mixer or Allspice and Cinnamon Simple Syrup
  • 1/2 oz Berentzen Pear Liqueur
  • 1 dash Black Walnut Bitters
  • Maraschino Cherry

In tin, combine Bourbon, Spiced Old Fashioned Mixer, Pear Liqueur and Bitters over cracked ice. Stir and strain into Rocks glass. Add Ice and Cherry.

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The Feeling of Flight

  • 2 oz Dolin Blanc or Lillet Blanc
  • 3/4 oz Berentzen Pear Liqueur
  • 3/4 oz Grapefruit Juice
  • Grapefruit peel

In tin, combine Blanc Vermouth, Pear Liqueur and Grapefruit Juice over ice and shake. Double strain into coupe, express Grapefruit peel and garnish.

Sandals-in-Winter-2

Sandals in Winter

  • 1 1/2 oz Blanco Tequila
  • 3/4 oz Berentzen Pear Liqueur
  • 1/2 oz Cointreau Triple Sec
  • 1/4 oz Bonal Aperitif
  • 1 dropper Elemakule Tiki Bitters
  • Grapefruit peel

In tin, combine Blanco Tequila, Pear Liqueur, Triple Sec, Bonal and Bitters over ice and shake. Double strain into coupe, express Grapefruit peel and garnish.

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Woo, this Liqueur is all worn out and taking a nap now. So many uses, so many possibilities. This has been You’re So Kind, the post where someone nice gives me a bottle and I review it!

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!

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Remember, every week is #NegroniWeek!