Greenfire
I love a good spicy margarita (I do live in Texas, after all). This marg riff is as delicious as it is vibrant. And no, it doesn’t taste like Mountain Dew though you could easily fool me!
Never Say Cry
The temperatures are finally cooling a little bit (at least at nighttime…) so I tend to reach more for the stirred, boozy numbers. This one looks straightforward, but I was really happy with how it turned out. I often pick up on some stone fruit notes in Irish whisky, and this delicious option kindly sent by @writerstearswhiskey is no exception. As a result, it pairs beautifully with apricot.
Hopped Up Negroni
Okay, okay, you didn’t really think I would go through Negroni week without posting something vaguely Negroni-esque, did you? Debates about what technically should be called a Negroni riff aside, the template is incredibly versatile and easy to play with.
Nectarine Dreams
Annnd we’re back with the second half of this week’s content, starting off with a “no-waste” syrup and now building a cocktail around it. I love bourbon and peaches (or nectarines), so this is my core. I split the base with aquavit for its botanicals— specifically, coriander, clementine, and anise. A bit of Montenegro elevates the orange-y notes and lends a bittersweet balance.
Trust The Process
As promised, this post is a continuation of my last one, making a cocktail built around the syrup I discussed. While I highly recommend this syrup and the resulting drink, the bigger points here are 1) Consider making a syrup instead of throwing out overripe produce, 2) It’s not too complicated to make said syrup, 3) These spontaneous syrups can be a great launching point for new cocktails.
Summer Focus
It’s about time we bring some classic Summer flavors into the mix with a #sponsored cocktail brought to you by @TotalWine. Despite not being the world’s biggest watermelon fan (it’s a texture thing), I love the flavor. Today’s drink isn’t too hard to make, but it is absolutely delicious. It takes watermelon syrup (more on that below) and cucumber— which, besides being incredibly refreshing, pairs amazingly with watermelon (they’re actually closely related!). These are joined with some lime, a little dry vermouth, and the star ingredient: a delicious mezcal from @mimamamedijomezcal. I picked this awesome bottle up at @TotalWine, which is an awesome place to get spirits, beer, and of course, wine. You probably already know this if you’re lucky enough to have a store nearby!
Caff & Chill
This is the Spring of Strawberry. Don’t say you weren’t warned. This one is a sipper but is still bright and on the refreshing end of things, complex but all too easy to enjoy. The predominant flavors are strawberry (easy syrup, see below), coffee (incredible liqueur from @tempus_fugit_spirits), and mint (Braulio, fernet). The base is a split of Irish whiskey and reposado, bringing vanilla and gentle oak notes— here, it is more of a foundation for the primary flavors and is intentionally not assertive.
Daiqu-tini
Class switch alert! It’s been awhile since I’ve attempted to convert a classic cocktail to a different style of drink. It’s hard to mess with a classic like the daiquiri, but to me the essential essence of the drink is the freshness of the lime and the way it reacts around any given rum. Yes, there is sugar, but with the acidity of lime juice that serves more as a balancing measure.
So Kozy
The aquavit kick continues, courtesy of my friends at @nordenaquavit. This drink uses a special bottle of aquavit aged in ex-bourbon barrels and finished in a bourbon barrel aged stout barrel. I enjoy sipping this one as much as most whiskeys, so the goal of a cocktail is to stay out of the way and help the bright spots shine.
First Stop
It isn’t the most featured spirit on this page, but I do really enjoy rum. There is something so refreshing and invigorating about a daiquiri, especially, and this tends to be my starting drink with a new rum. I recently received @dentedbrickdistillery’s Premium Rum, which is a deliciously complex white rum made primarily with sugar cane. It has some grassy, light funk as expected but it is rounded out with some molasses so can still function as rum more than rhum agricole.