1-1/2 oz. High West Campfire Whiskey
1 oz. Laird’s Straight Bonded AppleJack Brandy
1/4 oz. St. Elizabeth Allspice Dram
2 oz. J.K’s Scrumpy Organic Hard Cider
Combine all ingredients in a mixing glass 2/3 filled with ice. Stir and strain into a small chilled rock glass with apple ribbon. Garnish with apple and cheese fan.
This drink is wonderfully balanced, bordering on sweet and smoky. Usually the Campfire is the predominant flavor but here blends very well with the sharp kick of the Bonded AppleJack while the Allspice Dram adds that touch of ‘Fall’ with the clover and spice notes in the finish of the drink. The addition of the hard cider melds everything together and making the apple presence much more noticeable. The garnish provides one additional layer of smokiness in smell and flavor, while the apple slices provide visual appeal and lets you know what flavors you’re in for.
For this recipe, I made a master batch of simple syrup and then divided it to steep the cloves and cinnamon separately.
Master Simple Syrup
1 cup water
1 cup sugar
Combine water and sugar in a sauce pan. Swirl to combine and place over high heat until warmed through and transparent. Do not let it come to a boil. Once sugar is dissolved, remove from heat if using immediately for below or keep over a very low flame- you will need the syrup to be warm to infuse.
1/2 cup simple syrup
1/4 oz of cloves (I used a kitchen scale to weigh this out. It’s about 3 tablespoons if I were to eyeball it.)
Combine a half cup of the warm simple syrup with the cloves in a heat-proof container. Let sit for 15 minutes. Strain into a bottle through cheesecloth or a fine sieve. Let the mixture cool and store in the refrigerator.
1 cup simple syrup
5 sticks of cinnamon, 2″ to 2-1/2″ in length
Combine a half cup of the warm simple syrup with the cinnamon sticks in a heat-proof container. Let sit for 15 minutes. Strain into a bottle. Let the mixture cool and store in the refrigerator.
Syrups will keep approximately 1 month in the refrigerator (or at least they do in my house).
5 Blackberries (reserve one for garnish)*
1/2 oz freshly squeezed lime juice
1/2 oz Fee Brother’s Falernum
1/2 oz simple syrup (1:1)
1/2 oz Kraken Black Spiced Rum
1 oz Mount Gay Eclipse Rum
3 dashes of Miracle Mile Forbidden Bitters
8 oz ice (about a cup, I use my kitchen scale when it comes to ice)
To make the garnish, take your spent lime shell and cut small triangles around the edge. I attempted this with a paring knife first but found that kitchen shears worked much, much better. Pierce the center of the lime with a stainless or bamboo skewer. Thread a blackberry onto the skewer and then the lime shell. Set aside.
Blend all ingredients and pour into your favorite tiki mug, or a goblet if you have one on hand. Garnish with the blackberry hat.
*A note on blackberries. These guys have lots of SEEDS. First attempt at making this meant spitting out seeds with every sip. To avoid this, mash the blackberries through a fine mesh strainer catching the juice, but leaving the seeds behind. Pour into the blender and follow directions as above.
The drink becomes more of a ruby color than black. It’s not too sweet with a sharp tang from the lime and blackberries. The spice from the Kraken and the bitters is more in the finish than in the forward flavor. Oh, and careful, it goes down quick.
On this gigantic shopping spree I went on in that tiny store, I also acquired a bottle of Carpano Antica. A lightly sweet and bitter Italian sweet vermouth that I see on just about every cocktail menu here in L.A. serving up a Manhattan. To balance out this drink I decided to stick with the Angostura bitters. I also upped the sweet vermouth since I found that the delicate nature of Carpano Antica was going to be competing with that Campfire whiskey. I’m thinking of trying this next time with a more assertive sweet vermouth so there would be less need to add extra.
2 oz. High West Campfire Whiskey
1-1/2 oz. Carpano Antica
3 dashes of Angostura bitters
Part of the costume was to be an empty Ralph’s container of milk, however they only had pints of half and half around. Instead of dumping out the milk when we got back, I can’t waste food, we poured it into some containers and I decided to put it to good use making some White Russians, for help getting “into character”.
I had to consult The Joy of Mixology since this isn’t a drink I often consume. Or actually, have ever had. But we needed to be authentic for the costume. It’s only changed slightly in that I built it in the glass and stirred it, and subbed out 1/2 and 1/2 for the cream. I know, there’s dairy in there, it should be shaken. But the Dude doesn’t go for that fancy stuff.
2 oz. Vodka
1 oz. Kahlua
1 oz. 1/2 and 1/2
Build ingredients in a rocks glass. Give it a good stir to combine. Try not to get it all up in your mustache.
What’s it taste like? Sort of like sweet, spiked coffee. It’s rich, and I can’t fathom how one could continually throw these back. But to each his own.
Right before you pass out, you empty the rest of the vodka into the last third of that soda. And since you’ve run out of ice cubes you toss it in the freezer.
In the morning, you re-discover this concoction in there and in lieu of a cup (none are clean anyway), you cut off the top and stick a straw in. Or two. Hey, that random person still in the house might like a cold drink as well.
1 cup vodka
3 cups of a fruity, all sugar, soda pop (save the bottle)
The flavor will all depend on what your base is. Or what mixers you had the night before. In this case, it tasted like Pop Rocks!
A couple months back I had more mint syrup sitting in my fridge than I could ever use. I really stretched it out into as many drinks as possible, but still found that its volume was decreasing ever so slightly. Browsing on Foodgawker I caught sight of this drink on there. I filed it as a possibility and then forgot about it, and the mint syrup, until this week. Well, the mint syrup was in bad shape and had to get tossed out. But I still had an idea of reworking this recipe with the chocolate chili bitters I had from Miracle Mile bitters, and I had a bunch of fresh mint hanging around. It could still work, and in the end it did.
The drink came out smooth, minty and flavorful with a subtle kick from the chili in the bitters. The fresh mint and simple syrup were a fine stand in for mint syrup. Why did I keep it as a vodka base? Well, I had a bottle around the house and sometimes I need to come up with drinks for people who only drink vodka. This is one to file away for such a time.
I used a small rocks glass for this drink. It’s really almost a juice glass. But the smallness keeps the flavors vibrant without allowing too much space for melting ice, or for overfilling with club soda.
1-1/2 oz. Vodka
1/2 oz. simple syrup (1:1 ratio)
6 medium sized mint leaves
2-3 dashes of Miracle Mile Chocolate Chili Bitters
2-3 oz. Q-Club club soda
sprig of mint
In the bottom of a rocks glass, muddle the mint leaves and simple syrup together gently just until a minty smell is released. Add the dashes of bitters, a few ice cubes and add vodka. Stir a few times to combine and top with club soda. Garnish with a sprig of mint.
5 oz boiling water
1 teabag of honey vanilla chai (here I am using Celestial Seasonings, but you can also find just vanilla chai- in which case you’ll want to add a touch more Bärenjäger)
1/2 oz of Bärenjäger
1 oz of Rye Whiskey (Old Overholt Rye here)
1 cinnamon stick
Pour the boiling water over the tea bag in a smaller sized coffee mug or Irish coffee glass (I used a glass that holds around 7 oz of liquid). Steep the tea for 3 minutes and then remove the teabag. Pour in the Bärenjäger and Whiskey, stir gently to combine. Garnish with the cinnamon stick.
If you’re not familiar with it, Bärenjäger taste like the “cough syrup” my dad made for me as a child when my coughing kept him up and my mom was working second shift: honey and booze. I love how strong the honey flavor is, it’s almost like drinking it straight, just not as thick. This drink has many layers of flavors. The tea base has familiar chai flavors: cinnamon, ginger, cloves, cardamom, black pepper with the addition of vanilla and honey. The honey though here is then heightened by the addition of the Bärenjäger. Mmmmm…. and also some sweetness from the Rye. The ‘alcohol’ layer adds some bite, but struggles to keep afloat with all the spice action. But that’s ok, more reason to have another.
And when you’re done taking photos, just shove that stick in the drink.
This is another of the Shrub-based cocktails that I’ve been playing with. This one was a winner for me. The Lemon Shrub bites through the rich sweetness of the Rye with a nice balance of sweet and sour. The smell of the shrub might be shocking for some on the nose at first but it mellows out once the drink sits for a bit.
No garnish is necessary, however candied lemon peel might quite well here.1-1/2 oz Rye Whiskey (Old Overholt is used here)
1 oz Extra Dry Vermouth
1/2 oz Lemon Shrub
2 dahses of Angostura Bitters
Combine all ingredients over ice. Stir and strain into either a cocktail glass or wide rocks glass. Served up.