One With Tea
Hey all! I’m back from vacation and have some new content for you. Today we’re going to keep it fairly simple with a martini-style drink using a delicious flavored vodka kindly sent by @chakravodkas. With this build, I wanted to highlight the jasmine by tying in some tea-leaning flavors with the Italicus (bergamot-forward liqueur) and gin— I used @jaisalmergin, which has green tea among its aromatic botanicals.
Espresso Con Formaggio
Yes, you translated that right: espresso with cheese. Parmesan to be exact. There has been a trend spreading around lately of grating parmesan cheese over an espresso martini (thanks @thebittergringo & @highproofpreacher). My first thought was “hmm… that’s so weird I have to try it”— I’m all on board with unusual (or downright strange) flavor combinations, and as I pointed out in my last post, I’m convinced coffee goes with about anything.
Low-Key
I have made this drink multiple times already, so that should tell you a lot (I don’t normally do that). Don’t let the homemade ingredients dissuade you, they are both as easy as throwing stuff in a jar (though I made the tincture in a sous vide, a room temp infusion should work fine). I’m a big fan of this gin, and I feel like its full potential is unlocked when paired with vegetal pepper.
Sunny Toddy
This drink is dedicated to all of you still experiencing winter. I’ll try not to rub in the fact that we have been in the 80s this week. Okay, maybe I’ll throw a little shade to go with this super sunny hot toddy riff. I did enjoy it fireside not *that* long ago when temperatures were a bit cooler.
Need A Vacation
Okay, we’re getting to that point in winter when a vacation sounds really nice. Not that I have to deal with any snow or anything😆 But regardless, this is a great tropical-leaning old fashioned that’s hard not to like. It’s admittedly a riff on myself (“Still on Vacation”, 5/18/22), but if you still haven’t tried it, a little bit of pineapple juice in a stirred drink is incredible. Yeah yeah all you purists out there, I didn’t come up with the concept but I’m happy to debate its merits.
Cosmic Harmony
I know flavored vodkas often get a bad rep, but like with any spirit, there is a wide spectrum of quality out there. I want a vodka that is still clean and not overly sweet, with authentic flavor representation. The lychee, coconut, and jasmine vodka that the folks at @chakravodkas kindly sent me fits that order nicely. It has a ton of depth and the three flavors represented are in perfect harmony.
Paloma Old Fashioned
I love seeing a cocktail converted into a different style of drink. It’s a fun challenge but also can showcase the original in a new light. As the name suggests, this one converts the classic agave-based highball into an OF-style drink. The grapefruit flavor comes from a delicious grapefruit liqueur, and the lime/citrus presence comes from the bitters. The base spirit is a bit of personal preference (mezcal and/or tequila), just like with the classic. I chose a lovely mezcal that is on the lighter/cleaner side and split it with a bit of reposado for depth and a hint of vanilla/oak.
Bold-evardier
I was a beer nerd long before going down the Spirits rabbit hole. Many beer lovers I know eventually lock onto IPAs, some of the most bitter beers. Liquor seems to follow a similar trajectory, which probably explains why Fernet is so loved among many bartenders and the like. (I am curious to know if anyone started their alcohol journey with a really bitter palate, though!).
Squashface
I’ve enjoyed all the spooky/seasonal posts lately, so it’s about time I gave one back. Not that is spooky, but certainly appropriate for Halloween. The drink stars a squash-infused whiskey (using a lovely rye aged in bourbon barrels gifted from @ewingyoungdistillery). I used kabocha squash, which I think has a richer, earthier flavor compared to, say, butternut or pumpkin (though either would work just fine). I dehydrated thin slices of the squash and infused a few in the whiskey for ~2 days.
I Dream of Greenie
Anyone in the mood for a mezcal martini? What if it’s herbaceous, a little funky, and just the right amount of savory? I assume you’ve already scrolled past if your answer is no, so keep reading. I was sent a lovely bottle of mezcal by @mezcalamaras, which isn’t as assertive (ie smoky) as some others— which allows it to be the feature spirit in this stirred format without completely overtaking the more subtle flavors.