Too much is made of martinis being dry. Meh. A martini is a cocktail: if you just want to drink gin or vodka straight up, do that instead.
I especially like this Wet Martini Recipe from Pete Wells because it leans into not one but two different vermouths as well as some other ingredients to make a true cocktail. Martini lovers especially should give this a try.
I did not know that the Paper Plane Cocktail was a Toronto favorite. I did know it is delicious. Have one yourself and you’ll agree.
Here’s the recipe for a Paper Plane Cocktail.
More on it, here.
I am not sure what caused this, but for whatever reason bartenders have decided to go nuts on one of the best drinks of all time: the negroni. I am fine with a boulevardier if you must mess about somewhat. But now we have Saveur and others with the negroni sbagliato (broken negroni). Not content with that, we now have negroni sbagliato sangria! I mean, no.
Joking aside, a sbagliato is a fine drink (I can’t speak for the sangria version). But I suspect both cocktails are better suited for warmer weather.
You know what else is good in all kinds of weather? That’s right: a negroni. 🙂
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Ok, technically it’s not called the QEII. But what you see is Queen Elizabeth’s favorite drink: a Dubonnet and Gin. It’s a rather straightforward concoction, but still, if you want the recipe, head over to Food and Wine and they will not only tell you how to make it, but they’ll fill you in on the details.
Here’s to her Majesty, gone but not forgotten.
Tonight you can be your own mixologist by heading over to the Food & Wine web site and reading this article: How to Make Classic Cocktails Without Looking Up a Recipe. Think about what you want: bitter, boozy, bubbly, tart, or fizzy. Then use their ratios to make something new! If it’s good, name it after yourself and make one for your friends.
Worse case, you toss it out and head over to Liquor.com and make something they recommend (they have everything).
Cheers!
P.S. Hat tip to Dana McCauley who tweeted this.
I’ve become enamored with negronis these days! The 5 pound negronis at Brutto sealed the deal. The crimson cocktail has pushed aside a martini as my go to cocktail (though I still love a good martini, and a sazerac, and a G&T on hot days, and French 75s let’s not forget them).
The recipe for a negroni couldn’t be simpler:
For me, the garnish really makes a difference. That hint of orange. As does having it ice cold on the rocks. Delicious.
Over at uncrate they have more to say on it, based on this book:
It’s an easy drink to start a love affair with. Thanks to Brutto and the Art Counsel for that!
(Top image is mine: I took it at Brutto. Second image from a link to uncreate. Recipe from liquor.com)
Sure, I have written about gin and tonic before. It’s a simple cocktail, you say…what else can you write about it? Well, bear with me and check out this article: 4 Ways To Make A Perfect Gin And Tonic in Chatelaine
You may have a great way to make gin and tonics and that’s great. But if you want to shake things up a bit (pun intended), check out that article. You’ll be glad you did.
Cincin!
(Image: a link to picture in the article above)
While we on this blog love a good glass of cremant anytime, in the summertime we want easy drinking cocktail and mixes like spritzes. Italian liquors are great for these. While you may be happy to chug back of sip Aperol spritzes all weekend, we’d like to recommend something different: the Lambrusco Spritz. There is much to recommend for the Lambrusco Spritz. For one, you can drink Lambrusco as a spritz or straight up. Two, it goes great with snacky food. As the Times shows:
Lambrusco pairs seamlessly with the rich foods of Emilia-Romagna, such as Parmigiano-Reggiano, cured meats and gnocco fritto, meaning that a daytime bottle can easily linger past sunset. “A lot of wines that you might apéro with, you might not want with food,” Ms. Davis said. “The great thing about Lambrusco is that you can drink it all day, and then you can drink it all night.”
Perfect, right? So grab yourself a few bottles and go Day Drinking, Italian Style.
(Image: link to NYTimes article)
What can be a more perfect drink in the hot days and nights of summer than a shrub? A gin and tonic? Yes, that is very good. And like a G&T, you can take that frosty cold glass and put it against your skin and cool yourself off. But a shrub also takes advantage of all that great fresh fruit showing up at your grocer. What can be better than that?
So grab any berry that catches your fancy and go here and make tonight’s cocktail and cool off: Any-Berry Shrub Recipe | Bon Appétit
Technically this post is about an Amaro Spritz from aCoupleofCooks.com but really any combination of sparkling wine, club soda / soda water (but not tonic water) and a bitter can make a spritz. So amaro, Aperol, Campari, Lillet…even St Germain is good.
The ratio mentioned in aCoupleofCooks is this: 3 parts sparkling wine, 2 parts liqueur, 1 part soda water. And that’s good. But if you want it lighter, just increase the amount of soda water. If you want it less bitter, you might even consider a 1:1:1 ratio vs 3:2:1. But try 3:2:1 first. Enjoy!
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The champagne cocktail is a minimal cocktail. It’s perfect if you want a cocktail and aren’t good at making them or you are too beat to make anything involved. Honestly you can make it in a flash. To see what, I mean, here’s a recipe for one: Champagne Cocktail Recipe | Bon Appétit
If you need convincing on the merits of them, read this: The Champagne Cocktail Is the Rented Tux of Mixed Drinks | Bon Appétit.
More on them, here.
I mean look at it: it looks delicious. Go make one.
P.S. If you do want a bit more involved cocktail that has sparkling wine as an ingredient, I recommend the French 75.
(Image via liquor.com)
From the folks at Food52, here’s a cocktail with a different twist: plum slices! I like it. Of course you don’t need to make it with that particular bourbon: I am sure it will be delicious with any version you prefer.
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What’s nice about the bamboo and other sherry+vermouth cocktails is that they seem familiar, but different enough to break you out of your rut (assuming you are having a cocktail rut). Plus they are easy to make, and because they are lower ABV, easy to drink. Sound good? You can get a recipe for the bamboo here.
For more recipes, you can go Bon Appétit
You might think, how much can be said about a martini, shaken or not? Well quite a bit if you are David Lebovitz. I recommend you check him out and then get out your cocktail shaker.
Need more reasons to drink one? Well, you can be cool, like Bill Murray, here drinking one in his new film, On the Rocks.
Based on Google Trends, people must drink martinis mainly at Christmas. So save this post until then. Or be a trend setter and start having one now.
A wonderful cocktail, here brought to you by smitten kitchen. All you need are:
2 ounces bourbon or rye whiskey
1 ounce red vermouth
1 ounce Campari Ice
An orange peel is a good touch. Boulevardier: simple, but delicious.
What is a Bronx cocktail? David Lebovitz explains:
Not as famous as its “other borough” cousin, the Manhattan, the Bronx is a fruitier, lighter alternative to the rough-and-tumbler whiskey-based cocktail. However one sip and you may find yourself visiting the Bronx a little more often!
I’ve had one recently and it’s delicious. Get your ingredient list, here: Bronx Cocktail – David Lebovitz Bronx Cocktail recipe.
Perfect for summer.
Actually, perfect for any time of the year.
Want one? Go here: Voilà l’Été: The French 75 Recipe on Food52
Arguably the oldest cocktail made, with a fine New Orleans history. I had one the other night with bourbon, which is a good substitute for rye. You can go with just one form of bitters, and mine had Peychaud’s. Try an orange peel: it goes well with the bourbon. Experiment with leaving out the sugar cube: you might find you don’t need it with the bourbon and the orange peel.
Cocktails can be a pleasure to drink. To get that enjoyment without the inebriation, consider these options, from Bon Appetit:
Smart People I Know 