Flowers In Fall
November has arrived, and with it, the definitely-not-official start of cranberry season. But you see, in Texas the flowers are still blooming, and it’s still warm most of the time. I decided to take this opportunity to bring floral and Fall together into one of the Pinkest Drinks I’ve made in a long time.
The Birdie and the Beast
Bringing some spooky mood your way now that Halloween is almost here! I can’t think of a much better way than being asked to mix up a cocktail with a scotch called “Wee Beastie.” I’ve been to Islay before and to the Arbeg distillery. It’s beautiful country and the distillery is lovely— if you make the trip be sure to dine in their restaurant too!
Peanut Boo-Ter Plop
It’s about time for a Halloween-themed drink. This one is more “treat” than “trick”, a peanut butter and chocolate themed Manhattan. The inspiration for the drink comes from @brooklynmixologist, and a few of us have decided to make a “plop-o-ween” drink (the photograph contains a “plop” of an ingredient). The last photo is more of a classic “ploppy”; the first two are… pre/post Big Ploppy?
Peachy Green
It’s a few days early, but happy Mezcal Day! This is my entry for a competition hosted by @mezcalcampante, @mezsal_salts, @abarabove, and @root23simplesyrups. The drink I made brings the fruitiness of peach and the herbaceous of several aromatic herbs, bound together by the magic of mezcal (and it’s good friend chartreuse).
Beer Old Fashioned
I don’t think I ever really stopped to consider just how closely related are beer and whiskey. Their early lives are remarkably similar, starting with a warm soup comprised of the sugars released from some grain. This mix (+ hops for beer) goes on to be fermented— if it’s beer, that’s about it; if it’s whiskey, it goes on to distillation (in fact, it’s sometimes called “distiller’s brew” pre-distillation). Okay so what if you added hops to the mix as if you were making beer, but then distill it?
Wild Crown
This drink is my entry to @bestcocktails competition for a pink cocktail using @wildrootsspirits. I was previously sent a bottle of their amazing raspberry vodka (seriously, it’s unlike any other flavored vodka I’ve had)— so I had to join in the fun.
En Fuego
Y’all, it’s not easy to capture the flaming citrus. It’s one of those shots that I want to keep working on because 1) Fire looks cool, 2) I think flaming oils really add a nice seasoning to the drink. I still have some work to do but it’s still a lot of fun to try challenging shots (ripple shot, here I come!).
Strawberry Forest
This is actually a revamp of a reaally old post using a standard Negroni format starring cedar-infused gin. Wait, what?? Yeah, cedar wood. It’s really not too crazy when you think about it— barrel aging is a wood-infusion of sorts. Cedar is a highly fragrant wood whose oils impart a noticeable (and pleasant) flavor, and quickly at that. The gin infusion below was ~1 square inch of a cedar plank (which costs like $2 at the store) in ~4oz of gin infused for 36-48hr.
Can’t Shake Me
I am very excited to be participating in volume 5 (and my first) #soundtrackmyfriendsdrink, with the theme “Deep Cuts”. I typically gravitate more toward the less-played songs on an album anyway, so it’s a great fit. And even better, my selection for the song was my buddy @elusivemoosedrinks. He chose the song “On Your Face” by the renowned Earth, Wind & Fire.
Plumcot manhattan
Okay, I’m back from my brief detour toward summer and today I have a Fall Manhattan riff that definitely pushes the boundaries of what this type of build can bring. Here I use a light Japanese whiskey that brings in notes of green apple and stone fruit to highlight a homemade plumcot (plum/apricot hybrid) liqueur I recently made. I mean they were practically giving them away at the store, I had do something…