Lucky Lime’rick
This drink brings lime, mint, and chocolate together in a boozy green sipper. The lime peel rhum infusion provides a surprisingly strong limey presence thanks to the prolonged infusion (2-3 days), which gives a touch of bitter that plays perfectly with the grassy notes of the rhum. The homemade cordial gives an enormous depth of real mint and chocolate flavor that is complemented nicely by the remaining ingredients. The drink finishes with a welcome minty note that grows slightly as the ice melts. It’s an amazing flavor combo and well worth the effort!
Get A Move On
I don’t like waste. Old fruit? Shrub. Stale bread? Croutons. Several cans of prune juice about to expire (#parenthood)? Sounds like a syrup-itunity to me. The best part is that the syrup is, like, really good— raisiny, rich, a little funky. I can only assume it’s great for my digestive health, too.
The Cavallino
Today I’m sharing with you my second of two entries for the @homebarawards finals (includes Fernet; no juice or homemade ingredients; stirred). My first post was Fernet-forward, smooth, dark, and handsome. This one is less Fernet-centric but much louder and bolder and has tiki running through its veins.
Mai Ti-erra
Cold weather hits and sure, the flips and toddies come out in full force, but right around this time of year I switch to Tiki Mode. The vacation/beach vibes are especially welcome now that the holidays are well behind us.
Joy To the Squirrel
Today we are going full Christmas mode with a really special cocktail that is both human and, I assume, squirrel-approved. It is a rum-based, stirred drink that was created to showcase the incredible @chairmansreserveofficial spiced rum. It’s different than any spiced rum I’ve ever had. First, it’s 40% abv, and not overly sweet. The spice profile is deep, with the expected flavors (cinnamon, clove, all spice) supplemented by hints of citrus and a note of cola-like bitterness that reminds me of some of my favorite amari. It’s lovely.
Lost Key
In all honesty, absinthe is pretty new to me. Anise has been a flavor that has taken me some time to grow on me, but I am finally at a place where I enjoy the flavor in the right context. Needless to say, I was really excited when @absinthe_absente offered to send me a bottle!! After I enjoyed it on ice (I need to get an absinthe spoon…), I was determined to make a cocktail using more than just a rinse.
Wacky Daiqu-y
Alright alright the name is a bit of a stretch, but it has a nice ring to it no? I would be remiss not to post something acknowledging it’s #nationalrumday, so what better way than with this wacky daiquiri that has 3 types of rum AND vodka! But wait, there’s more!
Blood, sweat, & Tears
This month’s @homebarawards is stirred tiki. It’s really a great challenge and brings up at least one important issue: how do you bring bright tropical flavors if you can’t shake up fresh juice? For this drink, my answer to this puzzle is one of my favorite tools to bring bright flavors and acidity to a cocktail: the shrub.