- Everyone loves an internet quiz! Find out what tiki drink you are because now you have to know...
- And then seek out a bottle of Rhum Agricole and make something funky.
- Get to know Speed Rack winner (and fellow Angeleno) Brittini Rae.
- I am IN LOVE with these porthole cocktail glasses. Please find me some!
- I wish some of these wine labels actually existed.
- If you’re not so much into Red Dye #whatever in your Campari, here’s a new alternative. I’m pretty excited!
- After a kick back a couple cocktails someone put some pickled pig lips covered in potato chips in front of me and I might consider it.
- One man’s lessons learned from giving up drinking (for a whole month).
- I keep telling myself I should really get into collecting rare liquors.
- And lastly, I’m right at the end of completing my Grog Log. Please feel free to virtually join in!
We take a break today from the regularly scheduled recipes and Booze News to update you all on what is about to be a few crazy weeks in the real life world of Stir and Strain. Some of you Instagram viewers may occasionally have seen some dimly lit Tiki drink photos over the past year tagged with #groglog on them and may have been scratching your head wondering what that all was about.
Well, my favorite Tiki bar in all the land, the Tonga Hut, has a not-so-secret club called the Loyal Order of the Drooling Bastard (which you can read about on the Tonga Hut website). In order to gain membership, one must drink every drink in the Grog Log over the course of one year (not all at once). Once you’ve completed the task, you get a plaque on the wall, and a fez, and a special coin that gets you a discount on drinks, and the undying admiration of all your peers.
Like many things in life, I’ve left a chunk of this until the last minute, and I have until August 13th to finish up the list. Follow along on this Tiki smorgasbord over at Instagram and, new to the dauntingly long list of social media applications I need to post on, Periscope (look for the links on Twitter, I have no idea how to link this up yet)!
So please, pull up a virtual barstool and join me for a few rounds of Tiki cocktails this summer.
- Not the first time I’ve seen a list like this, but the main point is that chefs love eating crap after a shift and bartenders like to drink Jägerbombs.
- Stolen whiskey. It was an inside job; it’s always an inside job.
- Ever dream of being a farmer? Now is a very good time to start growing hops.
- And while we’re on the topic of beer… all those empty cans can now be turned into DIY cooking gadgets.
- What’s all the hub-bub about Rosé? Read on for more info than you can shake an empty magnum at.
- Remember when I talked about a beer rinse for the ladies? Well, guys, here’s your new grooming line.
- Jamaica’s got it right with their stout ice cream.
- I can think of lots of drink names with Shiso in it, and I think it’s about time we stop naming drinks “About Thyme”.
- Imbibe rounded up some Beer Instagramers they think you should follow. But I personally recommend Jackie the Beeroness.
- Beer not so popular with the younger kids. Are millennials younger kids? I have no idea who millennials are but I know they’re not drinking Budwiser.
For the Five-Spice Syrup:
1 teaspoon whole Sichuan peppercorns
1 whole star anise pod
1 (6-inch) cinnamon stick or 2 (3-inch) cinnamon sticks
5 whole cloves
1 teaspoon whole fennel seed
1 cup water
1 cup granulated sugar
- Toast Sichuan peppercorns, star anise, cloves, and fennel in a dry medium skillet over medium heat, tossing and stirring frequently until fragrant, about 1 minute. Add cinnamon stick, sugar, and water and place over medium high heat. Cook, stirring, until just starting to boil. Cover and remove from heat. Let rest for 2 hours. Strain into an airtight container. Five-spice syrup will last up to two weeks in the refrigerator.
For 4 Cocktails:
6 ounces bourbon, such as 4 Roses Yellow Label
3 ounces Five-Spice Syrup (see above)
2 ounces fresh juice from 2 to 3 limes
8 ounces club soda
Lime wedges for garnish
- In a pitcher, combine bourbon, 3 ounces Five-spice syrup, and lime juice. Stir well. Add club soda and stir gently. To serve, fill rocks glasses with ice, pour in 4-3/4 ounces of the cocktail and top with lime wedges.
The sweet, savory, and pungent flavors of the Five Spice Syrup are an excellent pair to the rich, slightly sweet bourbon. And when you add in the lime juice and club soda, the whole cocktail gets loosened up a bit and really is quite refreshing.
- Japan has made drinking beer look like a magic snowcapped mountain.
- Drunk. Robots. You’re welcome.
- Chimps. They’re just like us (And want to get their drink on).
- The Turkey Leg Tiki Glass!?!?! Covetable mugs for your tiki collection.
- All about Brandy (and some dinner talk fodder about its iconic glass).
- Root Beer was the next “it” mixer and now already we’re trying to make it into real beer. Take it easy folks!
- Bit By a Fox is nailing down the style of these NYC bartenders in her new series.
- #WhiteGirlProblems #NotAnotherRosé #OKGiveMeMoreRosé
- All the nominees for the Spirited Awards.
- Hey ceramics fans! This is what you should be drinking your wine out of now!
1 small (“tall”) vanilla or coconut blended beverage (get whipped cream and stir that into the drink too)
2-3 ounces of light rum, such as 10 Cane Rum
handful of Gummy Blue Sharks
- Your choice: throw the rum into your plastic cup and add the sharks, or if you’re feeling fancy, pour it all into an oversized Margarita glass and have your sharks swim on top.
The Low Rent Cocktail series is an occasional column on Stir and Strain where the boundaries of “good taste” are pushed to the limit, or more often than not, pushed out the window. Enjoy at your own risk.
- It was only a matter of time: Pot Cocktails.
- The Northeast is making quite a number of delicious liquors as of late.
- Did you happen to eat a Negroni last week?
- This is not the first time that I’ve seen Sex in the City credited with jumpstarting the craft cocktail movement. What do you guys think?
- Has the tv show inspired you to go visit Silicon Valley? No? Well, at least there’s something good to drink there.
- And if you head down south to Los Angeles you can drink some of these cocktails. There’s 26 to choose from.
- Please don’t try and sell me your feminine flavored whisky thanks.
- Well, here’s the other side of Negroni week in a not so positive light.
- A new list of cocktail trends for this year (but when has gin not been a thing lately?).
- A Palm Springs bar for when you need to surround yourself with the old folks and the Ace seems like too much trouble.
- Negroni Week starts this week! Which bar are you going to?
- If you’d also like an at home option, here’s a few variations I made.
- A little bit of history on the Negroni (did you know James Bond drank one?!).
- Even Town & Country is chiming in this week and Orson Wells and Gary Regan are spot on.
- If you’re looking for a new gin to add to your bar, check out these unique bottles.
- Hey guys! What do you think of making these cocktails the new classics?
- A magically hangover cure from Fergus Henderson (you’ll need this after this week).
- What are bartenders drinking after their shift? Apparently what we’re all drinking too.
- An illustrated guide to cocktail glasses.
- Now let’s begin your week with hamsters serving drinks in bars. Because we can’t get enough of this trend.
I’m also talking about the Negroni cocktail today because next week is Negroni Week! It’s not just an excuse to drink this cocktail, but there’s also a great cause behind it. You can read all about that right here.
Last year I switched out the gin with mezcal, but this year we’re keeping the gin but adding in some extra flavor goodness. Like coconut. And coffee.
St. George Spirits put out this NOLA Coffee Liqueur a little while ago and I’ve been obsessed with getting a bottle. I could drink this stuff straight, but today I’m using the liqueur in lieu of sweet vermouth in the first Negroni variation. This Negroni combines that bittersweet, robust coffee liqueur with toasted coconut infused gin and a touch of Campari (and don’t worry, if you feel you haven’t the time for another cocktail project I’ve got a pretty simple variation below too). It’s more of an after-dinner drink, or actually, a pretty amazing weekend brunch cocktail (or breakfast cocktail if you prefer).
Coconut Coffee Negroni
Toasted Coconut Gin
1 cup coconut flakes
1 cup Martin Miller’s Gin
Set your oven to 350°F. On a cookie sheet, spread out the coconut flakes in an even layer. Place in the oven for 7 to 10 minutes. Let cool and move to an airtight container (I used a wide mouth canning jar). Cover with the gin, seal, and let sit out overnight. The next day strain through a coffee filter into a new, clean airtight container (I often use old liquor bottles).
1 ounce coconut infused gin
1 ounce St. George Spirits NOLA Coffee Liqueur
3/4 ounce Campari
- In a double rocks glass with a large ice cube, pour in coconut infused gin, coffee liqueur, and Campari. Stir 15 seconds to chill and serve.
Now, for those of you who’d like something with a little fewer steps, I give you this Negroni variation. Basically I ran out of most of the ingredients one might need to make one and ended up with this. It’s still got a nice bite and the Zucca does the double duty of being both semi-sweet and bitter with a little more orange-y bitterness from the orange bitters.
The Moorish Dance
1-3/4 ounce gin, Ford’s used here
1-3/4 ounce Zucca
2 dashes orange bitters, Regan’s No.6 used here
orange peel for garnish
- In a double rocks glass with a large ice cube, pour in the gin and Zucca. Add the dashes of bitters, stir 15 seconds to chill and express the oils from the orange peel over the drink. Add the zest for garnish.
- If you need some not-the-usual beer cocktails I’ve rounded up a few on the site you can check out here.
- Todd put yogurt and chili jam in a cocktail and I JUST ABOUT DIED.
- Prairie Rose made a Harvey Wallbanger Slushie and I am SO OK with this.
- I’m pretty sure if you scooped this Ginger Mango Lime Sorbet from Tracy into a glass of sparkling wine it would be heaven.
- Here’s some cocktail party tips if you’re thinking about throwing a shindig today.
- Corn chips should really be the new cocktail garnish. Thanks Aida.
- Shrubs are so in right now. Mix these with booze, or don’t!
- Are you grilling meat this weekend? Why not grill some plums too?
- If you need some large format drinking options this weekend, this list is not bad at all.
- Is drinking a great cocktail not good enough? Do you also need to put it in a backpack or a spaceship? Here are some ideas for you then.