Over the next week we’ll be giving some guides on how to outfit your home bar under $50 (and that’s including booze!) depending on what your house cocktail is. These guides are meant to be used either as is, or as a starting point to at least get the essentials in order so you’re not stuck with guests and no cocktails. If you have some extra change we’re also including one way to upgrade it as a bonus at the end of the guides!
Today’s home bar surrounds the classic Old Fashioned cocktail. You don’t need much in the way of tools or liquor to get this set up quick, so it’s an easy way to start!
Old Fashioned Home Bar Under $50 ($49.07)
Large ice cube tray: a basic large ice cube tray makes enough cubes for you and a guest plus another round.
Sugar cubes: save your granulated sugar for syrups and the kitchen. Place a few of these out in a glass to have them at the ready.
**Prices on products are subject to change and we cannot guarantee that you’ll still be able to score all this under fifty bucks come holiday season. Or two years from now. Pricing not including shipping and local taxes.
The Whiskey Sour cocktail is an easy drinking, very delicious cocktail; it is a cocktail that is also very riffable. For awhile my favorite was the Yuzu Whiskey Sour recipe, but since I used a hard to find ingredient, Sqirl’s yuzu marmalade, making it whenever I wanted proved to be a challenge. So I raided the fridge in search of a more “everyday” ingredient: orange marmalade.
Lately I’ve been trying to get more quick recipes up on the site to balance out the more “complicated” or multi-step drinks. Both have their place, but these cocktails are ready to be whipped up in a flash. And bonus, this recipe qualifies as a brunch cocktail too!
If you’re making this at brunch and already have the eggs out, add in an egg white for that silky mouthfeel. Did you know that adding an egg white into a Whiskey Sour recipes actually makes it a “Boston Sour”? See? Very adaptable to what you’re wanting to drink on a given day.
Why add in the marmalade? Orange marmalade gives the drink a bitter punch and a more floral aroma. It also adds another flavor of sweetness to just the straight sugar. My preference here is to not double strain, as I like a peel or two in the final drink, but you can double strain if you don’t want them floating around. If you’re really into peels you can always add in an extra 1/2 teaspoon of jam. Keep in mind it will alter the final sweetness of the drink.
Ok, let’s jam on it!
Orange Marmalade Whiskey Sour
2 ounces whiskey
1 ounce freshly squeeze lemon juice
3/4 ounce simple syrup (1:1 ratio)
1 heaping bar spoon orange marmalade, Bonne Maman used here
1/2 ounce egg white, optional
If using the egg white, add all ingredients into a shaker and dry shake 20 seconds. Add ice and shake again 20 seconds. Strain into a small rocks glass or coupe.
If not using the egg white, add ice into a shaker, pour in all ingredients, and shake 20 seconds. Strain into a small rocks glass or coupe.
Here in Los Angeles I’ve been downing frozen cocktails with abandon, but there are even those days when I just can’t drag out the blender. So, in steps the two ingredient cocktail.
These “cocktail quickie” recipes migrated over to Instagram a few years back, but now with the influx of users, and that oh-so-annoying algorithm there, recipes get lost in the crowd. Now I’m back to keeping them on both sites. So, if you happen to miss a recipe on Instagram, you can always catch up here on the site.
Today we’re pouring some liquid sunshine with one of my favorite bitter liqueurs, Suze. Suze is a French apéritif flavored with fresh gentian and aromatic herbs. The taste is slightly bitter, very herbaceous (for me, bordering on vegetal), that ends on a sweeter, citrus note. It’s WONDERFUL.
While you could make this a one ingredient drink and have it poured over ice, I like to make this a highball (or lowball depending on the glass type I’m using) by mixing it with soda water over ice. It’s really an any time kinda drink: before going out, after a meal, during your kid’s nap…
Stretching the Suze out with the soda water does mellow out the flavor a lot, which, if you’re not looking to be hit in the face with all the gentian, could be the drink for you. Optionally, if you’d like a little extra sweetness with this, you can add in a 1/4 ounce to 1/2 ounce honey syrup (honey/water 1:1) as I love the way honey works with this liqueur. Enjoy!
Suze and Soda
2 ounces Suze
soda water to top
1/4 – 1/2 ounce honey syrup, optional
Pack a highball (or rocks glass) glass with ice. Build the drink by pouring in Suze, optional honey syrup, and topping with desired amount of soda water.
There’s a trend gaining momentum right now that has me feeling nostalgic, and maybe you’ve seen it pop up in your Instagram too: cocktail pin collecting.
Pin collecting always seemed akin to baseball card collecting, kids mostly, or adults geeking out on some fancy pins. But right now you can get your favorite tiki drink (or mug!!) in pin form, or favorite cocktail! You can even show your love of Angostura with a teeny tiny bottle pinned to your collar.
I’ve rounded up a few small shop artisans and a few more commercial makers of pins to highlight some really cool and unique concepts that are out there right now.
Are you into pins? How do you display yours? Or is this trend not for you? Comment below!
This post was made in partnership with The House of Angostura. Recipe and ideas are my own.
I live in an old house. I’m in Southern California, so not that old like New England, or like, Rome. Ok, actually it’s only 50 years old so by those standards it’s pretty new. But anyways, when the house was bought it included things like appliances, and central air; these too were all old. 1980’s kinda old. And since they all did their jobs without much complaint not many were replaced. As the decade wore on they slowly started to die and everything now except the air conditioning unit, which is over 30 years old, has been replaced. This beast makes me tremble when the summer electric bill statement appears. I know the bill will be high. It’s always high this time of year. However, this thing just WILL.NOT.DIE. Every summer, usually when we hit peak highs and the thing is running 24/7, it breaks down. Home insurance gets called, 3 to 5 days later the machine is up and running again. Repeat the next summer.
I keep waiting for the repair man to finally come over and tell us, Sorry, this unit is done for and the home insurance to cough up the money to replace it. Because really, we’re not spending 10k+ ourselves on a whole new unit anytime soon. So when it gets this hot out, I simultaneously hope that it won’t blow out on us and cause the internal temperature of the house to go over 90 (that has happened to us a few times now) and also sorta want it to just DIE ALREADY so we can get a new, energy efficient model. The joys of home ownership…oy!
Well, I don’t know whether to chalk these scorching summer days up to climate change or just admit that Los Angeles is the desert and this is part of the package you get when you move here. Sure, you get warm, sunny days in January, but then you have to take those 100+° days in the summer (and early Fall). To help ease these heat-aches, I partnered with The House of Angostura for a chilly, boozy treat this week (and yes, just in time for #NationalIceCreamDay on 7/15).
Did you grow up eating/drinking ice cream floats? We didn’t get them all too often, but I do recall stopping by an A&W when I was a kid and having a root beer float. In retrospect, whichever family member took me and my sister there and gave two small children ice cream floats in the car to eat was a rather brave soul. Today we’re not only refining that childhood treat with some black cherry soda and super premium vanilla ice cream, we’re also adding in RUM. And bitters. And Luxardo cherries! All the good adult stuff but with enough kid stuff to still have a whiff of nostalgia.
The Angostura 7 Year Rum has lots of cinnamon and vanilla flavors that make it a great match for this boozy adult treat. I’ve added in the Angostura Bitters and their Orange Bitters to punch up the spice of the cherry soda and to cut through some of the sweetness. The orange aroma in the nose is an unexpected and pleasant surprise when you take your first sip. For something so fun like an adult ice cream float, I found this combination to be much more complex with lots of subtle flavors. It was also a great way to forget about the heat for just a little bit too. Fingers crossed that air conditioner makes it through one more summer.
Ready to dive into your own float? Let’s make one!
In a mixing glass filled with ice, pour in rum and bitters. Stir to chill 20 seconds and strain into a soda glass. Add ice cream to glass and top with black cherry soda. Dash orange bitters on top and garnish with orange slice and cherries.
If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com