Here on the old blog, we like a good martini. Indeed, we have written often about that drink, as you can see. Many of those have been either classic or – dare I say – basic. Which is fine. Basic and classic are good. Fancy and new are also good. If you have a preference or are in the mood for that, I have three appealing martini offerings for you:
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.
Posted onOctober 28, 2022|Comments Off on Friday Night Cocktail: the freezer martini
On my Instagram feed I am seeing lots of reels on how to make fridge cocktails. Essentially you have a bottle of liquor in your fridge but instead of it being simply vodka or gin, it is a full on cocktail, premixed and ready to drink. Why not?
In the same vein, I propose you consider making the freezer martini. Like the fridge cocktail, the freezer martini sits in your…well, you know. So when you need a martini this weekend, just pull this out and pour a splash in your martini glass. All you need to add is some olives or a lemon twist and you are set.
For more on this and how to best make them, see Imbibe Magazine or Eater. It’s slightly different than you typical martini.
Speaking of olives, you can freeze them too! I mean who wants a warm martini? No one of good taste.
Posted onJuly 29, 2022|Comments Off on Friday Night Cocktail: forget (Dirty) Shirley, go with Tom (Collins)
Sure sure, the Dirty Shirley is the cocktail du jour, and everyone seems to have dumped their espresso martinis and gone on to chug these instead. My attitude is the same as The Washington Post…so here’s their recipe for a Dirty Shirley cocktail — if you just have to try one.
That out of the way, let’s go with a classic. As the Manual says,
For a drink that has its own glass, you’d think the Tom Collins would be even more popular. It’s a classic, without a shadow of a doubt, but many imbibers don’t exactly know how to whip one up, let alone perfect it.
Posted onJuly 22, 2022|Comments Off on Friday Night Cocktail: the Paloma
Why the paloma? Well, as Food52 explains, it’s a great drink to welcome the weekend with, especially their version, which is a
… fresh ‘n’ fruity riff on the classic Paloma: fragrant basil syrup, watermelon and lime juice, and Patrón Reposado (it’s sponsored -b :)). Finish the cocktail with a pour of grapefruit soda, and don’t forget the fresh basil garnish (an optional, but delightful detail).
Sound good? If you want the traditional version, here’s Bon Appétit’s take on that: Paloma.
Posted onMay 20, 2022|Comments Off on Friday night cocktail: a formula to make your own
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).
P.S. Hat tip to Dana McCauley who tweeted this.
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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 onApril 8, 2022|Comments Off on Friday night cocktail: the white negroni (with thoughts on Brutto’s £5 negronis)
I’ve been enjoying negronis lately. If you have a chance to dine at Brutto’s in London like I did this month, you can even enjoy one of their £5 negronis at the start of your meal.
A classic negroni is a fine drink. If you want something unique, why not make this version? Like the classic, this one is also simple but delicious. See uncrate for the recipe.
P.S. New restaurants, if you want to get people into your place, be like Brutto and offer a small and low cost cocktail as a starter. You’ll get people talking about your place. “Did you hear X has a cheap Y cocktail?!” And you’ll get people who may never order a cocktail getting one because it is small. And small cocktails are good because people finish them fast and don’t feel rushed when the food comes out. Win win.
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What could be a more appropriate cocktail for a pandemic than the penicillin? Medicinal it may not be, but it’s a perfect mix to get you through a wintry Friday. Uncrate has the prescription, here: Penicillin Cocktail Recipe | Uncrate
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Posted onDecember 17, 2021|Comments Off on Friday night (festive) cocktails: the negroni*
You might exclaim: Bernie, a negroni is not a festive cocktail! True, by itself it’s a classic cocktail, good year round. But if you riff on it, like Food52 has done here, Winter Negroni Recipes for the Holidays, then it becomes a drink to have at this time of year. A perfect sip while wrapping presents or watching holiday specials.
For more on their apple negroni and mulled wine negroni, click on that link.
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Posted onSeptember 24, 2021|Comments Off on Friday night cocktail: tonight’s is actually a mocktail.
While cocktails are great, it is good to see the rise of mocktails too. Once they were rarities at a bar; now more and more places are serving them up. If you feel like you want to make some yourself this Friday evening, here’s 25 Booze-Free Mocktail Recipes That Aren’t Just Juice from Bon Appetit. That list has a range of drinks, from lemonades and others that are perfect in the summer, to the PG-13 Singapore Sling shown above.
It’s Friday. Time to relax. Make yourself a drink. The booze is optional. Cheers!
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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?
Posted onJuly 9, 2021|Comments Off on Friday night cocktail: an Old Fashioned
I am a huge fan of the Sazerac cocktail, but I really find it best if you use absinthe (something that is not easy to find). So I was intrigued when Esquire said an Old Fashioned has the bones of a Sazerac. And I looked and it does. So I’ll be making some of these soon and hoping it is as satisfying as its New Orleans’ cousin.
Sure, it is never fashionable. But it never goes out of style, either.
Posted onJuly 2, 2021|Comments Off on Friday night cocktails: the marg’
Ok, a marg(arita) may be more of a Saturday afternoon cocktail on a hot summer day, but here on my blog we only write about cocktails on Friday night. Regardless, as the days heat up, you need a cool drink to help you stay chill and relaxed and the margarita fits that description to a tee. If you’ve never made one before, or if you want to try new versions, Bon Appetit has the advice you need.
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!
Posted onDecember 18, 2020|Comments Off on 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.
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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
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.
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