When was your last?
Makes me think of simpler times #pulltab #can #tecate
Use it! #aperol
My marg, made with fresh ingredients, hits the spot #fresh #tequila #lime #cointreau
After a long, hard day of doing almost nothing, there’s nothing like enjoying a #maitai at #mamasfishhouse while looking out on #kuaucove on #maui Careful, though! One is not enough, and two (can be) too much… (at Mama’s Fish House Restaurant & Inn)
Just toured #oceanvodka factory in #kula. This is their 40 ft. tall distillation tower. Their vodka is made from organic sugar cane (which they farm themselves), and pristine water from a spring 3,000 feet under the ocean. Big things are happening for them, best wishes @oceanvodka (at Ocean Vodka Organic Farm and Distillery)
Wish I could get a really good espresso in OC (like Italy), but they are mostly bad coffee in way too large paper cups. Guess I have to open my own bar? #espresso #cafféitaliano #caffé #iwantgoodespresso #coffeeinorangecounty (at Laguna Beach—-)
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.