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.
Brujería
This drink (which means “witchcraft” in Spanish) is in the French ‘75 family, which also contains the Old Cuban (rum, lime, syrup, bitters, champagne). I chose the name because of the Old Cuban inspiration and inclusion of Strega (which means “witch” in Italian). Still with me?
Ten Points To Victory
Today’s drink includes some scenery that some of you may recognize— yes, those are Victory Point cards from the modern classic Settlers of Catan (@settlersofcatan). I’m a huge board game nerd (shocking, I know) and love the Settlers series, so I was incredibly excited to create a themed drink using a delicious pisco that goes by the same name. @Catanpisco is Chilean, single grape, double distilled, and is delicious, clean, floral, delicate yet complex, and as good neat as is cocktails. I appreciate them sharing a bottle with me and I’m excited to make some more themed drinks down the road to celebrate the Catan & Catan collaboration!
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.
Seasonal Envy
Oh September… that pesky time of the year in Texas where my mind wants it to be Fall but it’s still hot and not quite Fall. Here’s one that keeps me eagerly waiting those cooler temps.
Tiki Underworld
Today I have a boozy, stirred, tropical-leaning cocktail. It brings a rum blend, 3:1 aged rum and unaged rhum agricole, bringing rich sugar notes and some grassy funk for a diverse rum presence. The sweetness and spices come from delicious golden falernum and aromatic bitters (gifted to me by @thebittertruthcompany) tie it all together. I wanted to highlight some of the darker notes from the rum and balance out the sweetness with just a touch of Cynar.
Prolific
This drink is dedicated to my lemon balm plant, which is currently growing like crazy. I don’t know what to do with it. It smells kind of like fruit loops in the best possible way and I’m sure I will come up with something (ideas below please!)… In the meantime, here’s a really delicious drink using it as a garnish.
From The Ground Up
Happy Earth Day everyone! To celebrate, I am continuing this week’s trend of Making Things Complicated with more layers, a homemade tincture (using otherwise discarded fennel fronds), and citrus peels that were going bad (garnish). The drink is shot in my garden and if you have the space, I highly encourage you to plant something if you don’t already.