Amarigarita
Yes, adding amaro is almost always the answer to the question. I love riffing on sidecar/margarita template, and it turns out amari fit in really nicely to the liqueur “slot”— so here, instead of triple sec, I bring in two citrus-forward amari.
Texas BBQ Old Fashioned
Today I’m excited to share with y’all the second of two cocktails celebrating the arrival of Penelope Bourbon in Texas. This drink features their barrel strength bourbon. It’s the ideal style of whiskey for an Old Fashioned— higher proof (~115), and a ton of delicious character that doesn’t need to be buried in a cocktail. There are definite notes of maple, vanilla, and caramel with a distinct oak presence. It’s assertive, but approachable, especially for its strength.
La Royale
I interrupt your Fall/brown cocktails for a Very Pink Drink. No fear— in case you still need a reminder of the falling leaves, I have some dried roses in the shot (though they look a bit sadder in the picture than in real life, haha).
Big Fall Highball
I’ve seen a few Fall highballs floating around, so here is one I’ve been working on lately. It is truly Fall in a glass — plenty of apple and spice, a bit bitter citrus and a dash nuttiness. The Toki works perfectly here as a lighter whiskey with some subtle apple notes of its own. The Cynar brings the sweetness into check and shows a slightly earthier, richer taste of the apple. I love using non-traditional means to lengthen a drink, and the hard cider is just magic here (caution, it packs a bit of a punch!).
Last Plop
Plop o’ the morning to you! Don’t worry— this won’t be my last plop shot. It’s actually really only my second, and they’re a lot of fun. But it appears to be common practice for Last Word rifts to include “last”, and who am I to break convention? It’s really my First Last Word riff, but First Last Plop is just a confusing name.
Tex Mex Whiskey Sour
Howdy y’all! I am pleased to share with you the first of two cocktails featuring Penelope Bourbon. They are based out of New Jersey but recently entered the Texas market. In addition to the requisite corn, their flagship bourbon is made with rye, wheat, and malted barley. The result is an incredibly balanced, well-rounded whiskey that is lovely neat and incredibly versatile in cocktails.
Flowers In Fall
November has arrived, and with it, the definitely-not-official start of cranberry season. But you see, in Texas the flowers are still blooming, and it’s still warm most of the time. I decided to take this opportunity to bring floral and Fall together into one of the Pinkest Drinks I’ve made in a long time.
The Birdie and the Beast
Bringing some spooky mood your way now that Halloween is almost here! I can’t think of a much better way than being asked to mix up a cocktail with a scotch called “Wee Beastie.” I’ve been to Islay before and to the Arbeg distillery. It’s beautiful country and the distillery is lovely— if you make the trip be sure to dine in their restaurant too!
Peanut Boo-Ter Plop
It’s about time for a Halloween-themed drink. This one is more “treat” than “trick”, a peanut butter and chocolate themed Manhattan. The inspiration for the drink comes from @brooklynmixologist, and a few of us have decided to make a “plop-o-ween” drink (the photograph contains a “plop” of an ingredient). The last photo is more of a classic “ploppy”; the first two are… pre/post Big Ploppy?
Peachy Green
It’s a few days early, but happy Mezcal Day! This is my entry for a competition hosted by @mezcalcampante, @mezsal_salts, @abarabove, and @root23simplesyrups. The drink I made brings the fruitiness of peach and the herbaceous of several aromatic herbs, bound together by the magic of mezcal (and it’s good friend chartreuse).