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).
Posted onApril 22, 2022|Comments Off on Friday night cocktail: the negroni. A classic
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).
Posted onJuly 30, 2021|Comments Off on Friday night cocktail: a Lambrusco Spritz
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.”
Posted onJuly 23, 2021|Comments Off on Friday Night Cocktail: the shrub
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?
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!
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
Posted onNovember 20, 2020|Comments Off on Friday night cocktail: honey plum bourbon sour
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.
Comments Off on Friday night cocktail: honey plum bourbon sour
Posted onNovember 6, 2020|Comments Off on Friday night cocktail: the Bamboo (and other sherry based cocktails)
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.
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!
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.