One of our favorite cocktails in one of our favorite glasses. (But Back Down South has much better photography and citrus flaming skills!)
The Drink: There is no need to adjust this “cousin” of a Negroni. This delicious classic first appeared in Harry McElhone’s 1927 bar guide, Barflies and Cocktails, and it’s one of Caroline’s favorite cocktails of all time.
1.5 oz rye whiskey – we used Old Overholt
1 oz Campari
1 oz sweet vermouth – we used Dolin Rouge
Put all ingredients in a mixing glass with ice and stir well.
Strain into a chilled cocktail glass.
Zest with orange peel, or flame orange peel, to release the oils.
The Glass: From The Boston Shaker.
via Drink This Takeover | Boulvardier.
Something else green and boozy.
Today’s drinks feature the lushly herbal Chartreuse in all its emerald glory
We agree with Dietsch. There’s a lot more to drink on St. Pat’s day than green beer. We enjoy the herbal deliciousness that is Chartreuse, but if you’re looking to go a bit more traditional, check out this great sister article about drinks with Irish Whiskey.
via Beyond Green Beer: 5 Great Chartreuse Cocktails for St. Patrick's Day | Serious Eats: Drinks.
One of our favorite beverages around the Serious Eats office is bitters and soda. We’ve got a good dozen types of bitters in the Serious Eats liquor shelves—cranberry! Peychaud’s! black walnut!—and just a few dashes can turn plain ol’ soda water into something much more exciting.
Love this idea and look forward to trying through the combinations (and coming up with more!)
via Add Bitters To Your Soda! 12 Combos We Love | Serious Eats: Drinks.
- 1/2 Cup Water
- 1/4 Cup grenadine
- 1/4 Cup OJ
- 4 Teaspoons Agar Agar
- 1/3 Cup Campari
- 1/3 Cup Gin
- 1/3 Cup Sweet Vermouth
Pour water, grenadine & o.j. into a small saucepan and then stir in the agar.
Heat mixture over medium high heat just until it comes to a boil, then remove from heat.
Add the Campari, gin and sweet vermouth to the agar mix and stir to combine.
Pour into molds or 8″x8″ square pan.
Place in the refrigerator to chill for at least 4 hours.
Remove from molds or cut into shapes.Top with orange zest.
To make these stiffer, increase to 5 teaspoons agar.To make them more able to stand at room temperature, use 2 packets unflavored gelatin instead of the agar agar.
Haven’t had a chance to try ‘em yet, but couldn’t resist posting it. (Guessing the grenadine and OJ is in there to sweeten them up a bit, but reserve judgement until I get to make ‘em).
The Jelly Shot Test Kitchen version looks to be much more traditional in proportion. Guess we’ll have to make both and compare. It’s a hard life, but someone has to do it.
Let us know in the comments if you make ‘em and how they came out!
Found via Negroni Jello Shots….#yourewelcome. Thanks Matt!
Like Aperol? Us too! (And apparently a lot of other folks as well.)
But for the time being, we live in the world of Aperol, a slightly bitter, go-down-easy Italian aperitif that has found its way into bartenders’ flutes and highball glasses from Los Angeles to London.
Check out the whole writeup, and links to Aperol food and cocktail recipes at Sipping on a Sunset, Italy in Mind – NYTimes.com.
Phil Collins -The Hawthorne, Boston MA
- 1 1/2 oz. Square One Cucumber Vodka
- 3/4 oz. Fresh Lime Juice
- 3/4 oz. Simple Syrup
- 1/2 oz. Yellow Chartreuse
- Dash Sweetgrass Cranberry Bitters
Combine all ingredients in a cocktail shaker and shake vigorously until well chilled. Strain over fresh ice into a collins glass. No Garnish.
Great looking drink by our friend Tom over at Island Creek Oyster Bar using Bittermens Tiki bitters (and served in a coupe). Jackson Cannon mentions a super entertaining tip while talking about the cocktail.
…one great tip: take a large pitcher and add the rum, aperol, and lemon juice, carefully measured. Then, when it comes time to mix them to order, you can just stir that up, throw it on some ice, add the bitters, and shake.
That’s one of our favorite entertaining life-savers as well!
Check out the recipe at Bitter Monk : Cocktail of the Week – Esquire.
A strawberry huller may be just the cure for the paring knife blues when it comes to prepping strawberries.
We agree! So happy to hear our friends over at Cook’s like the StemGem too. Pick one up and make some Tequila Por Mi Amante (Tequila infused with fresh strawberries)
Check out the StemGem Strawberry Hull Remover by Chef’n
It’s easy, safe, fast, compact, and cheap enough to be worth adding to the gadget drawer. (It cores tomatoes as well.)
via Strawberry Huller – Cook’s Illustrated.
Taken from the fantastic Gumbo Pages, here’s the recipe for Tequila por mi Amante (Tequila infused with fresh strawberries).
What isn’t here is Chuck’s great history writeup and serving suggestion. Please check it out while your strawberries are soaking.
- One 750ml bottle of good reposado tequila. (100% agave only, please.)
- 3 pints ripest possible strawberries; washed, hulled and sliced in half (quarters if they’re really huge).
- Approximately 6 weeks of time.
In a clean, sealable 2 liter jar (the Italian ones with the rubber seals from Cost Plus work great, or else large Mason jars would work too) place the washed, hulled and sliced strawberries. Pour the tequila over to cover. Seal the jar, and give it a gentle agitation, rotating the jar clockwise then counterclockwise, trying not to break the berries.
Put the jar in the fridge and allow to steep for at least two, and preferably three weeks. Every day or so give the jar another gentle agitation.
After steeping, pour the tequila through a fine-mesh strainer lined with several layers of cheesecloth (wash and wring first). Wrap the berries in the cheesecloth and squeeze until all the liquid is extracted; discard berries (they’ve already given up all they’ve got). You may wish to let the tequila settle, then siphon off the clear liquid from the sediment, or else you can strain it through the cheesecloth a few more times, until it’s clear. The color should be a like a beautiful, brilliant ruby.
Wash the jar thoroughly, then put the strained, infused tequila back into it and pop it back into the fridge. Allow at least three weeks for it to age — this process will take the edge off and will mellow the flavor tremendously.
via Gumbo Pages.