- Get to know some Canadian whiskies before you pack it up and move to Canada.
- The world’s smallest bar has only a two week waiting list?! Time for a trip to Italy.
- Boozy whale popsicles, cotton candy, bourbon gummies—and this is just ONE Tiki drink!
- Negroni Week starts today. Here are a few of my Negroni variations from last year and one of my favorite photos.
- I only knew the Shotski from Bravo TV, but apparently it’s been around a LOT longer...
- Come for the steak, stay for super soakers filled with champagne they’ll shoot into your mouth.
- Not only do Bavarians drink beer before noon, they also have a SECOND BREAKFAST!
- Not all Rosé wines are created equal, but someone’s weeded out the good ones to try!
- I think threatening the bartender is what actually got her thrown out. Not by ordering cheap gin.
- Some Chicago bartenders have pretty awesome Instagram accounts.
- And lastly, with Father’s Day coming up, and graduation (from college! Not for you high schoolers who shouldn’t be here.), and what else is this month? Flag day? Your wedding? For all your holiday needs, go buy some booze. Here’s my picks!
Give me a single good piece of chocolate and I am usually good for dessert. No need to make it into a fancy cake (although I’d eat it), or melt it into some ice cream (I’d eat that too), just by itself I’m usually satisfied. Now, pair it with a good cocktail and I’m golden…
Which brings us to today’s post. I was recently introduced to Taza’s organic dark Mexican style chocolate discs and a single piece was not enough this time. The rich, crunchy chocolate has started to become my dessert ritual and I figured it was time I made a cocktail to pair alongside it.
So what might become a semi-regular thing around these parts, I’ve decided to create some cocktail and food bite pairings that shouldn’t break the bank. But, at the same time, seem pretty decadent, well thought out, and most importantly DELICIOUS. First up is dessert (which is the way it should be).
It’s summer. It’s hot. You don’t want a cocktail or dessert to weigh you (and anyone you happen to be entertaining) down. This cocktail plays it light with an unexpected main ingredient, Bauchant. I first tasted Bauchant at the WSWA this year and was all goggle-eyed at how delicious this was just on its own. But what is it you ask? Bauchant is an orange liqueur with a cognac base that uses 3 different orange varieties: Andalusian, Mandarin, and Tangerine. It’s complex and lovely and on its own quite sippable, but on the heavier side. I combined it with a splash of gin, another splash of freshly squeezed lemon juice, and a heavy glug of club soda to transform it into a refreshing long drink that’s not too sweet and super flavorful. The sweetness of the Bauchant gets a nice contrast of tart from the lemon, with a few juniper notes from the gin, and mellows out with the club soda. Delicious.
And the pairing for this sipper? Taza’s Coffee Chocolate Mexicano Discs. Their Classic collection has a lot to choose from: Cinnamon, Vanilla, Guajillo Chili, Salted Almond, Cacao Puro, and Coffee. The coffee won me over for this pairing though. The dark, roasted coffee and chocolate flavors contrasted with the sharp effervescent cocktail are a perfect pair.
Are you hungry yet? Let’s get mixing!
1 ounce Bauchant liqueur
1/2 ounce Beefeater London Dry gin
1/2 ounce freshly squeezed lemon juice
2-3 ounces club soda, Q-Club used here
lemon peel for garnish
In a highball glass (or if you have it, Delmonico style chimney glass which is around 5-8 ounces), fill with crushed ice. Build the cocktail by adding in the Bauchant liqueur, Beefeater London Dry gin, and lemon juice. Give it a stir or two and top with club soda. Garnish with a lemon peel and break off a big piece of Taza’s Coffee Chocolate Mexicano Discs, sit back, and savor summer.
*This cocktail pairing post was inspired by Taza Chocolate and Drizly, the on-demand liquor delivery company. I hope I’ve inspired you to make a drink and treat yourself. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.
- There’s a new tiki bible in town. What does Martin Cate have to say?
- There’s a LOT of cocktail conferences now. Starting this June you can go to one EVERY MONTH for a YEAR. Sounds like fun? Maybe...
- In case you need a refresher course, here’s everything you need to know about the Daiquiri.
- Bottled cocktails are here… and some are really not that bad.
- New study proves college students still AWFUL and girls- pour your own drinks please?
- “Sonic seasoning” and how sound can effect the taste of wine.
- Single malts from around the world. Which ones should you be drinking?
- Are you kidding me?? Change it back to “Old Tub” and I’d buy it anytime!
- Negroni Week is coming people! What charity is your local bar donating to?
- And lastly, the story behind 18.21 Bitters and how cancer helped pushed this company to life.
We don’t usually have much in the way of videos around here, but when we spotted these cocktail recipe videos from the London Cocktail Club inspired by the Coolest Bars in Paris, we just had to share. Check out J.J. Goodman’s fluidity behind the bar… if only I could toss a shaker around like that.
So let’s break out those mixing glasses and take a cocktail vacation to Paris!
Corpse Reviver 2 Cocktail
Baton Rouge Cocktail
French 75 Cocktail
Mon Fizz Cocktail
The Parisian Sunset
Do you have #bartenderenvy yet (He makes it look so easy!)? And pistachio cream for cocktails? Yes please! For more of J.J. Goodman’s cocktails and the London Cocktail Club, check out their YouTube page! And if you’ve been inspired to take a trip to Paris (or another magical city) then make sure you’re prepared and bookmark some tips from The Times Insider City Guides.
This post was inspired by the Coolest Bars in Paris article found in The Sunday Times newly launched Travel Insider Site. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.
Fassionola. You might be wondering what that word is, or whether or not I am misspelling something. But if you’re not familiar with that word, you’re making your Hurricane cocktail all wrong.
Wrong?! Well, we’ve had to swap out ingredients for a long time since Fassionola, a syrup made from a blend of strawberries and tropical fruits, hasn’t been on the market for, oh… 30+ years now. The syrup is one of the original ingredients in the famed Hurricane cocktail as invented at Pat O’Brien’s in the French Quarter. It has a history, and now Cocktail & Sons have resurrected it, and one lucky Stir and Strain reader can score a bottle. And since everyone is in a generous mood, they’re also giving away bottles of their Mint & Lemon Verbena and the Spiced Demerara Syrups. All superb fits for your summer drinking needs.
Since Cocktail & Sons prides themselves are only using the best seasonal ingredients in season, the Fassionola syrup will only be available until June 30th (strawberries don’t grow in October…)! So stock up if you can. And in the meantime, enter below to win your own bottle: you get up to 8 entries to help you along (open to US residents only)! Giveaway ends at 11:59pm PST Sunday May 29th, 2016. For more information on Cocktail & Sons, check out their website at cocktailandsons.com today! Good luck!
And once you do get a bottle of the Fassionola, you can craft the BEST Hurricane cocktail to sip all summer long:
1.5 oz. Rum (Cocktai & Sons recommend aged rum or rhum agricole, nothing too dry)
.75 oz. Cocktail & Sons Fassionola
.5 oz. Fresh lime juice
Garnish: Lime wheel
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a tall glass filled with fresh ice. Garnish with a lime wheel.
- If you’re looking to start a rare spirits collection, here’s some advice on how to make that happen.
- Rosé, Brosé, Frosé… eh…..
- And speaking of frozen cocktails, that’s just one of this season’s drinking trends over on Thrillist.
- But you know what’s not on that list, milk. In the UK, that’s now on trend as an ingredient to make booze.
- If you like to add the booze INTO your milk, here are a few places that do boozy ice cream right.
- Speed, bravado, cash money, sensory overload: just what is going on in the world of bartender competitions?
- Leftover bourbon (I know, weird huh?), use it up in these creative ways!
- Now you’ve used up all your Rye. What bottles to score on the cheap!
- Wine truths explained with pictures!
- And lastly, tiny cocktails: why we should all be drinking them.
I came across these Cocktail Hour Playing Cards that just launched on Kickstarter this week and had to share. Their playful blend of cocktails and characters will hopefully be finding a home in our living room soon!
This post is brought to you by Thatcher’s Organic Artisan Spirits. Recipes and ideas are my own.
Several years ago, when I was still working at a 9 to 5 job, I flew into Chicago for a boring conference. This was one of those conferences that not only had a floor devoted to awkward introductions and sweaty handshakes, but hours and hours of mandatory workshops. After 4 days I was exhausted in every way, but, thankfully I lopped on an extra day for sightseeing—I had never been to Chicago before.
*For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.
- First up, we’ve dusted off our liquor shelves and have a few curated selections from our friends over at Mouth.com. Check it out!
- Mushroom’s the next drink trend? Well, Biancaniello’s been doing it for years...
- London is at the center of the World’s cocktail scene argues… UK cocktail convention.
- A 6 minute shake for a Ramos Gin Fizz? Whoa, you need a machine for that.
- People like looking for, and drinking, the worst shots ever.
- Want to be a Sherry buff? First, toss these myths aside.
- A history of Southern cocktails.. with cute illustrations!
- Eggs poached in beer. From Ansel Adams. Try it.
- The Punch site has been researching some of this country’s beloved, stupid drinking games.
- And lastly, this is pretty genius. And costs less than a silicone mold! Hailstone cocktails...
This post is brought to you by Patrón Tequila. Recipes and ideas are my own.
If one tv show summed up my preadolescent life, it would be Clarissa Explains It All. God I loved that show. I could probably attribute it to making me even more of a quirky kid; the clothes, the chili pepper lights around the window, a boy for a best friend, the “I don’t care about fitting in” messages. Clarissa was a strong willed, independent female that, myself being the eldest sister in the family, I could look up to for inspiration.
Ok Elana but what does this story have to do with Margaritas?
Well, everything. Ok, well not everything but that quirky spirit instilled in me at that young age still abounds and often finds its way into my life in all sorts of ways. Maybe you’ve noticed on this site that I get a little quirky from time to time? Today we’re getting a little quirky with some margaritas and a tube of harissa paste.
Ready to get quirky? Let’s get mixing.
2 ounces Patrón Silver tequila*
4 1/2″ cubes mango, Champagne variety used here
1/4 barspoon harissa paste (more or less to taste)
1 ounce freshly squeezed lime juice
1/4 ounce simple syrup (1:1 ratio)
chili salt for rim (like Tajín or similar)
lime peel for garnish
- In the bottom of a shaker tin, muddle the mangoes with the harissa and lime juice until broken down. Add in the tequila and simple syrup and fill the shaker 2/3 with ice. Shake until chilled about 20 seconds. Rim a rocks glass with the chili salt by dipping the edge in lime juice then the salt. Add in a single large ice cube. Strain into the rocks glass and garnish with the lime peel.
Right now THIS is my #PerfectMargarita. Tell me all about yours!
And if you’d love to have a few options for Cinco de Mayo this year, check out the winning cocktail from Patrón’s Margarita of the Year contest. This contest began on National Margarita Day (of course), and featured margaritas made in 7 categories: herbal, spicy, smoky, savory, modern, tropical and classic.
Over 50,000 votes were cast (including a vote from the one and only cocktail historian David Wondrich) and the Rosa Picante Margarita was IT; so you know it’s going to be good. Bartender Jordan Corney from San Antonio, TX was inspired by the classic margarita and the El Diablo, two of his favorite cocktails, and adding the modern component of jalapeño oil to impart texture and complexity to the drink. And check out this pretty sexy cocktail video of Jordan making the drink and talking about what inspired him to create it (it makes me want one RIGHT NOW).
Rosa Picante Margarita
Created by Jordan Corney, Bohanan’s (San Antonio, TX)
2 oz Patrón Silver
.5 oz Patrón Citrónge Lime
1 oz fresh squeezed lime juice
.5 oz ginger syrup
Bar spoon jalapeño oil
Rose petal sea salt
- Combine all ingredients in a cocktail shaker and shake with ice to chill. Strain into a chilled cocktail coupe that has been half-rimmed with rose sea salt, and top with a dash of rose water. Garnish with a rose petal, if available.
For more information about Patrón Tequilas and liqueurs, please visit patrontequila.com.
*For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.