Tag: drink

Friday Night Cocktail: the Lower-Alcohol Dirty Martini

I have not published a Friday Night cocktail post in some time. Possibly because I have been drinking much fewer cocktails than I did a few years ago, especially during the pandemic. While I have enjoyed many different cocktails in that time, my preference tends to be a martini, which I have often posted about here.

Ley me add one more post of a recipe for a particular form of martini because it captures the zeitgeist: it has a low A.B.V. and it is not just A martini but A DIRTY martini. If you are like many others, those two things will appeal to you. To be honest, I am curious about this myself!  Now I still wouldn’t start making them on a school night, but YMMV.

Whenever you have one, I hope you enjoy it. Cheers!

Is there any cocktail abused more than the martini?

It must be the glass, because no cocktail is abused more than the martini. If you make up a cocktail and put it in an old fashioned/whisky glass or even a Nick and Nora glass, it will only get so much attention. But that changes when you put it in a martini glass. Suddenly you have the drink du jour.

I thought of that when I read this in the New York Times: How Much Dirtier Can the Dirty Martini Get? I am not a fan of a dirty martini or really any drink with “-tini” added to the end of it. Ugh. I’ve had enough dirty martinis to know that they are a terrible drink. I honestly am happy to let people drink whatever concoction a bartender can make, but I draw the line at those.

As for me, I’d recommend a straightforward wet martini. Other slight variations of that are fine, including the 50/50 martini  and even a freezer martini. But dirty martinis? No thanks.

Friday Night Cocktail: the Wet Martini

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.

The rise and fall of Beaujolais Nouveau Day in Canada

For many Novembers the LCBO and other alcohol distributors in Canada made a big deal of Beaujolais Nouveau Day. In Ontario it started with a few French winemakers and expanded to winemakers in Italy and other countries releasing similar styled wines on that date. I personally thought it was fun and a bit over the top and expected it to grow and get bigger in the future.

That’s why I was surprised to see at the beginning of November that the NSLC in Nova Scotia was dropping the whole thing. No doubt plunging sales had something to do with. Then the LCBO in Ontario dropped it as well. The bubble had burst.

Well. the bubble has burst in Canada, anyway. As far as Wine Spectator is concerned, 2023 is a solid year for fun Beaujolais Nouveau. And winemaker Georges Duboeuf put out a press release to exclaim:

Beaujolais Nouveau Day is not just about uncorking a bottle, it’s about a shared experience—a time when wine lovers around the world unite to raise a glass and celebrate.

So now doubt they are still into it.

If you are in France or elsewhere, grab a bottle and have a fun time. In Canada, you’ll just have to drink the older style of beajolais wine. And there’s nothing wrong with that.

P.S. If you are curious, here’s a piece on  the story behind Beaujolais Nouveau Day.

Friday night cocktail: sbagliato madness

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. 🙂

 

Friday night cocktail: a Lambrusco Spritz

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.”

Perfect, right? So grab yourself a few bottles and go Day Drinking, Italian Style.

(Image: link to NYTimes article)

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?

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

Friday night cocktail: a spritz

Amaro spritz
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!

Friday night cocktails: Armagnac, straight up

Sure, you could put it in a cocktail (e.g. sazarac), but armagnac straight up or over ice is more than fine without anything else. I’ve been a fan for decades, and if you want to know why you should become one too, read this. Then go out and grab a bottle. I’ve had the one pictured and it is really good.

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.

For more recipes, you can go Bon Appétit

Friday Night Cocktails: Spritzes!

Now that we are in the middle of the summer (in the Northern Hemisphere), it’s time to add spritzes to your cocktail repertoire. If you are in need of ideas, I recommend this: Six Delicious Spritzes to Make from Cup of Jo. From the still trendy Aperol Spritz to white wine spritzers, there’s like at least on drink in here you’ll want to make while the nights are hot and the days are even hotter.

Also a good idea if you still want a drink but want to cut down on your alcohol consumption. 

Cheers!

Friday night cocktail: a Sazerac


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.

Best Sazerac Recipe – How to Make a Sazerac Drink