Cocktails

a reply to: TNMockingbird

The next three recipes are all courtesy of Death and Co.

Since it was 70* here yesterday and felt like spring and we were going to sit on the porch before heading out for dinner I decided everyone was getting citrus in their drinks. I wanted to keep the theme similar so I broke out my Death and Co. cocktail book and found three recipes with grapefruit in them.

The first is Gypsy Eyes which is slightly bitter and somewhat herbaceous:

Green Chartreuse
1 1/2 ounces London Dry gin
1/2 ounce Aperol
1/2 ounce grapefruit juice
1/2 ounce lime juice
1/2 ounce simple syrup
1/2 grapefruit wheel for garnish

Rinse a coupe with Green Chartreuse and discard extra. Shake the remaining ingredients with ice until well chilled. Strain into the coupe and garnish with grapefruit.

a reply to: TNMockingbird

Next up is a variation on and Old Fashioned which is going to be fruity and refreshing. The Elder Fashioned:

2 ounces Plymouth gin
1/2 ounce St. Germain
2 dashes orange bitters
1 grapefruit twist for garnish

Mix the first three ingredients over ice until well chilled. Strain into a double rocks glass with one large ice cube. Express the garnish over the drink and then drop in.

a reply to: TNMockingbird

Last up uses an unusual ingredient from Italy which is starting to see a resurgence in cocktails after being used in dated concoctions like the Harvey Wallbanger, Galliano l'Autentico. It will add a nice herbal/vanilla backbone to any drink. The Mainland:

2 ounce London Dry gin
1/2 ounce Galliano
1/4 teaspoon simple syrup
2 dashed orange bitters
2 grapefruit twists

Express the twists over a chilled coupe glass and then place them in a mixing glass with ice. Add the remaining ingredients and stir until well chilled. Strain into the coupe.

a reply to: AugustusMasonicus

All three sound delish!
I think I would start with Gypsy Eyes

At this point, though I think I'm ready for a hot toddy.

Thanks Augustus for the recipes and beautiful photos!

originally posted by: TNMockingbird
At this point, though I think I'm ready for a hot toddy.

Bubonic Plague?

Thanks Augustus for the recipes and beautiful photos!

No problem. If the weather stays warm I might start doing some unusual drinks you don't normally see like flips, fizzes and swizzles.

a reply to: AugustusMasonicus

Bubonic Plague?

Are you insinuating that I've laid with dogs and acquired fleas?!

I wish it were Bubonic, that would mean I've only got 6 more days to suffer and then it would all be over.
♫ taps ♫

originally posted by: TNMockingbird
Are you insinuating that I've laid with dogs and acquired fleas?!

It was either that or Swine Flu, I heard about your kinky predilections.

a reply to: AugustusMasonicus

Well, if I ever sober up (after all of these drinks!) I'm going to the vet...

a reply to: AugustusMasonicus

Galliano went out of fashion? I must be old to have the same unfinished bottle in my drinks stash have time to go in and out of fashion lol!!

a reply to: zazzafrazz

It did, but now it's back. That bottle I had in the photo must be from the 70's when my parents bought it.

a reply to: AugustusMasonicus
So you're saying 'yes zazz you ARE old'

originally posted by: zazzafrazz
So you're saying 'yes zazz you ARE old'

But still a fox.

Not the actual animal, more like a hot chick.

a reply to: AugustusMasonicus

a reply to: jacygirl

Here's a couple more from Death and Co.

The first one is always a big hit with the girls. It's fruity, floral and pink. What's not to like? The Bella Luna:

2 ounces Plymouth gin
3/4 ounce St. Germain
1/2 ounce Crème Yvette
3/4 ounce lemon juice
1 teaspoon simple syrup

Shake all ingredients over ice until very cold. Strain into a port glass. No garnish.

a reply to: TNMockingbird

The next one is a take on the Sazerac but instead of rye or bourbon we are going to use a very earthy rum. It adds a nice undercurrent of terroir that takes you to the Caribbean. The Creole Saz:

1 1/2 ounces Appleton Estate Signature rum
1/2 ounce Pierre Ferrand congac
Absinthe
1 teaspoon demerara syrup
4 dashes Peychaud’s bitters
1 dash Angostura bitters
1 lemon twist

Rinse a chilled rocks glass with Absinthe and discard. Stir the remaining ingredients over ice until well chilled and then strain into the rocks glass. Garnish with the lemon twist.

originally posted by: AugustusMasonicus
a reply to: jacygirl

Here's a couple more from Death and Co.

The first one is always a big hit with the girls. It's fruity, floral and pink. What's not to like? The Bella Luna:

2 ounces Plymouth gin
3/4 ounce St. Germain
1/2 ounce Crème Yvette
3/4 ounce lemon juice
1 teaspoon simple syrup

Shake all ingredients over ice until very cold. Strain into a port glass. No garnish.

Aww, I gotta admit...nobody makes me want to drink like you do!
(I mean, you make me want to drink.)
Wait, normally I don't drink....nevermind...

Thank you, it's so pretty!!!!
jacy

a reply to: jacygirl

Thank you. I think.

Yeah, that drink went down quick. I made a bunch that night.

a reply to: AugustusMasonicus

I think that much alcohol in one drink would put me in a coma.
I'm such a candy-ass.

a reply to: jacygirl

It really isn't that bad. You sip it. You feel good. Things happen.

Good times.

I love cocktails. I have many bottles, jars and glasses on any taste so every cocktail looks unique. My favorite cocktail is Old Fashioned: American whiskey, bitters and sugar. There are a lot of variations on this drink. It's best when kept simple and focused on the whiskey. Also I like Bobby Burns:
Scotch
Sweet vermouth
Benedictine
Lemon twist