Gold Pal
I’m not as familiar with Irish whisky as other styles, but I must say I’ve thoroughly enjoyed the bottle that @mcconnellsirishwhisky kindly gifted me. It may be lacking an “e” but it’s not short on rich flavors of honey, malted grain, almond, and vanilla. It’s certainly more delicate than some other styles, which is not a bad thing, but it takes a different approach to fully honor and appreciative the spirit in a cocktail.
The Real Streets of Cabbagetown
I posted a drink called Cabbagetown (1/18/21) that was named for an area of Toronto, since the drink itself was a Toronto riff. Many people commenting on the drink were expecting actual cabbage in the drink, which made me really happy to know that people think I am bold (?crazy) enough to try such a thing. I mean, it would be on-brand given my love for food-inspired, often savory-leaning concoctions. Yeah, you see where this is going-- I had to do it.
Biscotti Italiani
This food-inspired cocktail is the brainchild of my dear friend @rogzor and came about during our fernet-inspired cocktails R&D session for the @homebarawards (so honored to be in the top 3!). While this wasn’t one of my official entries, it’s a darn good drink and conceptually really fun. Lazzaroni makes a lovely fernet, minty but not quite as intense as branca. The Lazzaroni family is also known for making an almond biscotti. While I couldn’t locate the original, I did acquire a chocolate-dipped almond biscotti.
‘Merica Mule
I am excited to present my entry for the Mad Marchness Cocktail Face-Off, #sponsored by Mad March Hare (@madmarchharepoitin) and organized by @thegallavantgroup! The contest is based on engagement, so I definitely appreciate your likes, comments, shares, saves, etc.!
Big Fat Tiki
Happy Tiki Tuesday! Happy Fat Tuesday! I have one big whopper of a tiki drink for you today. This one makes me really excited because there are too few whiskey-based tiki drinks in my opinion. When @alpinedistilling kindly gifted me their spiced bourbon, I knew I had to go in that direction. I love my strong, overproof whiskies, but I gotta say— this is really delicious all by itself, maybe not too surprisingly since I love cinnamon and stone fruit.
Vida Americana
Blanco tequila can be so much more than a shot or a margarita. It took me some time to realize that, and don’t get me wrong— I love a good margarita and especially its infinite riffability. But if you like margaritas and/or tequila in general, keep reading.
The Ghost of the Espresso Martini
Espresso martinis are having a moment right now. I get it, mixing your uppers and your downers sounds like a perfectly safe decision. Well, at the very least, it’s a bit classier than a vodka redbull (#judgementfreezone). This drink is not an espresso martini, but it does have the essence of one. Or if you’re a bartender who’s sick of the OG, this stirred drink can conjure fantasies of no longer shaking up martinis all night.
Manda Lavanda
Happy National Margarita Day! As if you needed an excuse to drink a margarita on Taco Tuesday... but if you are looking for a reason, here is a smoky, floral margarita that is definitely not your classic option. First, it brings in a floral-forward gin. I know this may upset some of the margarita purists out there, but it's certainly not the first cocktail to bring these two spirits together. Those floral notes are rounded out with Bitter Bianco, a less bitter, more floral, and much less red Campari. The touch of citrus here plays well with the Cointreau and keeps the juniper in check as a nice subtle background note.
Roasted Carrot Soup
This is an original recipe that brings together a lot of deep, earthy flavors for a rich, warming soup that is perfect for a cold day. Roasting the carrots completely transforms the ingredient and brings those sweet, complex caramelized notes. The earthiness is really accentuated with the dukkah— a Middle Eastern blend of herbs, spices, and nuts (hazelnut, in this case).
135 Reasons
One of my favorite things about gin (there are many) is just how diverse the category is, especially with the semi-recent revival of more localized gins showcasing the essence--nay, terroir-- of the area. The more gins I try, the more I appreciate their diversity, as well as the importance of pairing the best gin for the job at hand.