29 Sep 2023: Whiskey Rebel

When I’m looking for something other than a classic cocktail, I have several go-to resources. This one, The Whiskey Rebel, comes from Be Your Own Bartender by Carey Jones and John McCarthy. It’s a great guide to creating cocktails that appeal to your personal tastes!

I had a bottle of Pimms No. 1 in the fridge, and was looking for a way to use it - other than the Pimm’s Cup of course.

A little reminiscent of a whiskey sour, this one checked all of the boxes tonight.

1 1/2 ounces of rye (I used Rittenhouse)

1 ounce Pimm’s No. 1

3/4 ounce fresh lemon juice

3/4 ounce simple syrup (I used agave - easier to mix)

Lemon wedge for garnish

All the ingredients go into the shaker, add ice, and shake (I went for 30 seconds). Pour into a lowball glass with ice. Garnish with the lemon wedge.

29 Mar 2023: The Buster Brown Cocktail

As a bourbon sour, this one appealed to me. The original recipe I followed called for - in my opinion - too much lemon juice. Next time around, I’ll even out the proportion of lemon to simple syrup.

Ingredients

• 1 1/2 oz Bourbon (I used Buffalo Trace)

• 1/2 oz. fresh lemon juice (see headnote - this seemed like a lot)

• 1/4 oz. simple syrup

• 2 dashes Orange bitters

Put all in a shaker, add ice and shake for about 15 seconds. Pour into a chilled cocktail glass - no garnish needed.

10 Dec 2022: Bennett

If you a fan of a Gimlet, this cocktail might be for you. Lime juice and Angostura Bitters added to a nice dry gin make this a refreshing change from Gin Sours.

The Bennett

• 2 oz Gin (I used Dry Line from South Hollow Distillers)

• 1 oz fresh lime juice

• 1/2 oz simple syrup (I used Agave)

• 2 dashes Angostura

Add all ingredients to a cocktail shaker, fill with ice and shake for 15 seconds. Strain into a coupe. (Optional garnish suggestion: dried lime wheel).

04 July: French 75

In place of picnics and parades this year, we are staying within our bubble, so it made sense that tonight’s cocktail would include bubbles. We’ve both had several variations on The French 75, but this one I believe may be the last word. It comes from Ted Haigh’s Vintage Spirits and Forgotten Cocktails. If you want to learn the history of a cocktail, this is the book to own. Along with some terrific drinks from bygone eras (by-the-way, what exactly is a “gill”?), one can learn about the history of long lost ingredients,

So, here is our homage to the French who helped turn the tides on the Revolution - the French 75!

Ingredients:

• 2 oz gin

• 1 oz lemon juice (fresh is best)

• 1 tsp simple syrup

• champagne (we used a brut rose which gives this a nice salmon hue)

Method:

• Put a cocktail shaker in the freezer and also ice the champagne flute

• Pour gin, lemon juice and simple syrup into the shaker filled with ice. Shake for a good 30 seconds.

• Pour into an iced flute and top with champagne

• Stir gently and garnish with a long, thin lemon spiral (and a cocktail cherry if you like)