and you look like you could use a drink
It’s always fun to see what St-Germain liqueur comes up with for their annual New Year holiday gift. This year, we received Le Peep Holiday Chapeau. You get to assemble and the “hat” and customize by choosing which lady to have in your peep show…Bonne Année!
Old Fashioned Whitey
I’ve never developed a taste for whiskey, which is a shame, especially with how much is going on with whiskey and whiskey cocktails these days. I have whiskey envy!
So, when I saw Jack Daniels Unaged Tennesse White Rye, I decided to try an Old Fashioned made with it, to try to get on the whiskey wagon.
Not sure yet, still a work in progress. Kind of bland compared to the original. Being that it is unaged, the White Rye, aka “white dog” has a much “greener” flavor and aroma. Perhaps, instead of using the traditional aromatic bitters, I could try one of the more newly concocted bitters to add some dimension? Or maybe I should let it go, and realize that the aging is what makes whiskey what it is?
Since 1737, and to this day, only two Carthusian Monks know the recipe for Chartreuse, which consists of a very interesting blend of 130 botanicals! I drink it from the freezer, it’s funky-good!
Friends asked me to bring a drink to their holiday dinner party, so I adapted this from other drinks I’ve had, tentatively calling it:
1 1/2 oz. No. 209 gin
1 oz. Aperol
3/4 oz. fresh lemon juice
3/4 oz. ginger simple syrup*
1/2 oz. egg white
Dry shake first five ingredients for 30 seconds to integrate egg white and create foam. Add ice and shake for another 20 seconds. Strain into chilled coupe or martini glass, and garnish with a few drops cranberry bitters and sprig of rosemary.
*Ginger simple syrup can be easily made by heating 1 cup sugar, 1 cup water, and 1/4 +/- cup diced ginger root to a boil, then reducing heat and simmering for an hour. Strain into container and refrigerate.
Scored a bottle of Pisco Portón for my birthday, and the first thing I did was make a classic Pisco Sour. I’ll take this over eggnog any day!
1 1/2 oz. Pisco Portón
1/2 oz. fresh lime juice
1/2 oz. simple syrup
1/4 oz. egg white
Dry shake ingredients for 30 seconds to create foam.
Add ice and shake to chill.
Strain into chilled pony or martini glass.
Add one or two drops bitters to center of foam.
Sometimes it’s just a simple tequila blanco rocks with a citrus garnish…
A bit more sophisticated than the standard, sticky, sweet-and-sour mix laden
version you would find at your local Mexican eatery, this interpretation is clean
and refreshing. A bit of anejo tequila adds complexity to a simple drink.
2 oz. tequila blanco
1/2 oz. tequila anejo
3/4 oz. Cointreau
2 teaspoons agave nectar
Juice of 1 lime
Moisten outer rim of a small martini or cocktail glass and dip in kosher salt.
Chill glass with ice water.
Fill a cocktail shaker 2/3 full with ice cubes.
Add all ingredients and shake vigorously for twenty seconds.
Strain into chilled glass and garnish with lime wheel.
Variation: For more volume, shake with crushed ice, and pour, unstrained, into
larger margarita or cocktail glass.
The orignal Tom Collins dates back to the 1870’s, and was purportedly named after the "Great Tom Collins Hoax of 1874”. The modern version is now almost always made with “Collins Mix” in a bottle. This updated version allows the drink to realize it’s full potential, with Absinthe playing the role of secret special ingredient.
1 1/2 oz. dry gin
1/2 oz. Limoncello
1/4 oz. Absinthe
Fill a Collins or highball glass with cubed or cracked ice.
Add gin, Limoncello, and Absinthe and stir well.
Top off with Limonata and stir gently to blend.
Garnish with mint leaf and 1/2 lemon wheel.