You’ll find posts here related to drink (booze mostly). For a little back ground info, click go to the About Drink page.
The Raspberry Todd
Geoffrey Barker : December 29, 2012 7:06 pmFriends dropped by this evening to eat pork. So of course, I had to make a few cocktails.
This one was worth remembering:
2oz. Remy Martin VSOP (also delicious with bourbon)
1oz. Carpano
2 barspoons Raspberry Sauce (Becky’s)
1 dash Balsamico (the thick syrupy stuff)
1 dash Rich Simple (more for mouth feel than sweetness)
8ish drops Cardamom tincture
Shake, up
Pineapple! (word)
Geoffrey Barker : December 28, 2012 7:27 pmThis should probably go on the Word! post but it was so surprising, I thought it should have its own post.
This cocktail smells *just* like pineapple juice. Really! You could put this in front of me for breakfast and I would have a hard time knowing that it was booze. This is the definition of easy drinking:
1oz. Beefeater
1oz. Berentzen Apple Schnapps
1oz. Tuaca
1oz. Lemon Juice
Shake, up.
Summer Come Early
Geoffrey Barker : December 26, 2012 6:37 pmIt was time to open the Dolin Blanc that I bought a month or so ago.
For those unfamiliar, Dolin Blanc is an odd ball in that it is a sweet white vermouth. This was my first experiment and it has a bit of a dry “Last Word” feel to it. Very nice and refreshing.
2oz. Sapphire Gin
1oz. Dolin Blanc
.5oz. St. Germaine
.5oz. Green Charteus
.75oz. Lemon Juice (Meyer in this case).
Shake, up with a cherry.
Smoky Pete
Geoffrey Barker : December 20, 2012 6:52 pmOK… I think I might be phoning it in on these cocktail names.
I’m also starting to think this blog has served it’s purpose. Namely as a place to keep notes related to my education in spirits. I feel like I’ve come to a place where I can walk up to a liquor cabinet and concoct a decent cocktail to suit my flavor desire of the moment.
I suppose I will continue to record experiments that I find compelling but the fun now seems to be in the ad hoc improvisation.
And thus, Smokey Pete was born (yum):
1.5oz Johnny Walker Black
.75oz Campari
.5oz Ramazotti
.25 Green Chartreuse
1 barspoon Lemon Juice
Shaken, up
Berry Classic
Geoffrey Barker : December 12, 2012 6:53 pmDana thinks it tastes like a berry of some kind.
I’m not sure but it’s nicely balance between sweet and tart.
1.5oz Beefeaters Gin
.75oz Cherry Heering
.75oz Capano Antica
.25oz Gran Classico
Bar spoon Lemon Juice
Shake. Up. Garnish as you wish but it’s not necessary
Cherry Camaro
Geoffrey Barker : November 25, 2012 8:19 pmI’ve not made a different cocktail since tasting the drink from my early October post “A Spectacular Amaro Cocktail From the Web“. I mean, why bother? Really?
Well everything gets meh over time and I guess I needed a break. On the other hand, it’s such a good cocktail, I thought I’d formulate a relative.
Since I really like Rye and Maraschino together, and since my Amaro Cocktail is based on a guess at Jeff Seymour’s “The Camaro” (from Interurban in Portland Oregon and which I’ve never actually had or been to). I thought I’d homage this sucka and create the Cherry Camaro.
Oh yeah, It’s bitchen!
1.5 OZ Bullit Rye
.75 OZ Campari
-.5OZ Maraschino (easy to over do it so be gentle)
.5OZ Cynar
Stir, Up, Wide orange peel
A spectacular Amaro cocktail from the web
Geoffrey Barker : October 7, 2012 7:57 pmThe gist was found HERE. (See “The Camaro”)
My proportions:
1.5oz Rye Whiskey
1 oz Averna
.5 oz+ Campari
.25 oz Fernet Branca
Dash Peychaud’s bitters.
Stirred, up with an orange zest.
Byootiful!
Capitol d’Orienta
Geoffrey Barker : August 31, 2012 7:45 pmDana named it. I have nothing to do with it.
Dana designed it too.
A little perfumy maybe but quite nice.
Lotus Column:
2oz. Metaxa
1oz. (shy) Carpano Antica
.75oz. Domain de Canton
Heavy dash Peychaud’s bitters.
Stirred, up. Still thinking about the garnish.
Golden Raspberry Smash
Geoffrey Barker : July 16, 2012 12:06 pmIn the garden, I’m no different than I am in any other part of my life. That is to say, I’m intermittently intensely interested. The rest of the time, the garden sees a lot of neglect.
This is a cocktail recipe that might keep me engaged; at least in one small part of the yard.
We have a few canes each of 3 different types of raspberries. Of course, my favorite, a golden ever-bearing variety has suffered from neglect and I think it’s down to one small plant due to being crowded by the more vigorous varieties. That is going to have to change.
Dana picked raspberries this morning and because she knows I really like them, she kept a small amount (maybe 1/2 a cup) of the delicious golden raspberries in a separate bowl and left them out on the kitchen table. I, somewhat obliviously, walked past them several times over the course of the day, occasionally snacking on one or two. At the end of the day, sitting next to the pond, sipping Mai Tais, Dana threw out the suggestion that perhaps I could make an interesting cocktail with the golden raspberries.
WHAM! What a great idea! We never get enough of those berries to do anything else with. A cocktail would be a perfect use.
Having recently had a very nice Strawberry Smash down at Quoin, I was thinking about something similar. That’s when this fully formed and delicious cocktail popped into my head. It’s really a winner.
Of course, this is not ‘new in the world’ but it’s a new direction for me. Damn tasty!
Golden Raspberry Smash:
Put about 1/4 – 1/3 cup of golden raspberries (red will do in a pinch) in a shaker. Fill shaker about half way with ice and shake the crap out of it for about 10 seconds. You really want to destroy the fruit. Note: I suppose you could muddle but in this case, I think it just makes more dirty dishes so why bother?
To the shaker, add:
2 oz. Pear Infused Woodford Reserve Bourbon
1 barspoon Lime Juice
1+ barspoon Cummin Simple Syrup
.5+ barspoon Aged Balsamico (The thick stuff you might put on ice cream or fruit).
Shake briefly to mix and strain into a Collins glass full of crushed or pellet ice.
Garnish with; what else? A raspberry.
Mongrel
Geoffrey Barker : July 11, 2012 6:09 pmI wanted to experiment with Gran Classico Bitter. This one is good but a bit of a light weight somehow. Needs a little something… Not sure what right now:
Mongrel:
2oz. Bullit Rye
.75oz. Dubonnet Rouge
.33oz. Maraschino Liqueuer
.25oz. Gran Classico Bitter
8-10 drops Cherry Bitters
Stir/Up Garnish?
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