Showing posts with label tequila. Show all posts
Showing posts with label tequila. Show all posts

Sunday, May 20, 2012

The Next Battleground: The Old Fashioned

Yes! 19th Century Old Fashioned

In recent years, we historically minded bartenders have fought the good fight for the case of the Martini.  A Martini is a drink consisting of Gin, Vermouth and sometimes bitters with a twist.  They are not made with vodka and no vermouth, and they are not Dirty.  They certainly DO NOT have any fruity thing like Apple pucker, pom or choco tacked on to the front of them.  They can be served in a martini glass, though I prefer an classic Nick & Nora.  If you like Vodka in a martini glass with no vermouth, you just ordered chilled Vodka in a Martini glass.  That, in no way, is a Martini.  If you do not like the taste of vermouth (and I keep my vermouth chilled and fresh so you really should like its delicious taste) then no amount should go into your Vodka drink.  Since Vodka, by its very nature, has no odor or taste, it won't matter if I make your drink "dry" or extra dry.  I splash or a full ounce, all you will taste will be vermouth.   

I could go on, but you know what I am talking about, right?  PS...if you really are afraid of Gin, try my Vesper.  It has converted 9 out of 10 dirty vodka drinkers when made by my hands.  What really helps is the story, and that is where we bartenders can flourish and nail the sale.

Em..No, thanks. 20th Century Old Fashioned.
While this battle obviously rages on, I see a new battlefield opening up.  The Old Fashioned.  I'll admit, as a young drinker, I was besotted with that mush of orange and cherry.  It was like a Shirley Temple for grown ups.  I always knew it was too sweet and asked for extra bitters and eventually requested no sugar at all.  Extra bitters, no sugar, nice cherries, bitter orange rind, the 20th Century Old Fashioned (as we called it at Fort Defiance) is not a terrible drink in the right hands.  Some drinks still demand this fruity slush, such as the Wisconsin Brandy Old Fashioned.

But a true Old Fashioned is from the 19th century and one of the oldest cocktails ever made, hence the name and the fabulous story that goes with it.  Bartenders...convert your customers with the story of how the Old Fashioned got its name and see your educated customers flourish with your sales.

The Story of the Old Fashioned

May 13th, 1806 Hudson, NY- the first recorded date of the definition of the word cocktail.   Spirit, bitters, sugar, water.  Boom.  That is it easy peasy.  It was basically a bittered Sling.  It was a drink, singular, like the Martini, not a class of drinks (see above).  Introduce ice and fresh citrus peel and you have got a more modern looking Cocktail.  More specifically, you have what we at Fort Defiance called the 19th Century Old Fashioned.  But when did the drink become old fashioned?  Well flash forward to the 1860's-1880's.  This is bartending's first golden age, the days of Jerry Thomas, Only William and the Bon Vivants.  You have all sorts of mustachioed barkeeps in vests and diamond stick pins making all sorts of drinks, lighting Blue Blazer's on fire and putting on a show behind the bar (sound familiar?).  Well an old timer would stumble into one of these new-fanagled saloons and order a Cocktail, you know, the DRINK.  Well these wise ass bartenders or "Mixologysts", as they called themselves, would ask what kids of fancy cocktail the old timer wanted.  After all they were trained and well versed in all sorts of cocktail creations, fizzes, flips, bucks, improved cocktails etc...

"No!  Just stop high there, fancy pants!", I imagine the salty old timer saying.  "I just want a cocktail, an OLD FASHIONED cocktail!"  There is the magical moment in the story.  "And shave that mustache, you hippie", he might have added in my imagination.

And there is how the Old Fashioned got its name.  So mix one up...its so easy to do at home and I can do it even when the cupboards are bare.  That reason is probably why the Old Fashioned is the most popular drink in this household.  The cupboards are often bare.  

Raise a glass to the old timers who just want an Old Fashioned cocktail!

The 19th Century Old Fashioned
2 oz Spirit (Whiskey, rum, tequila, gin etc...)
sugar cube or bar spoon of simple syrup or maple or honey
Bitters (oh just have fun and pick 1 or 2)
Citrus Twist

Build in an Old Fashioned glass (duh) and stir in big rocks.  Twist a spiral or large swath of citrus.  Mostly Lemon, but lime for rum is awesome and grapefruit for tequila and mezcal rocks my world.  This drink gets better as it sits.

Sunday, July 10, 2011

Vesper Bar at the Cosmopolitan

Yhay! I finally found a great bar in Vegas! The Vesper Bar at the Cosmopolitan hotel is staffed this fine desert morning by lovely ladies who are making me a bartenders choice.  I saw the darling Dori pour in some Cynar, so she and I are obviously sisters.  Its a newly made up cocktail with orange bitters, fresh fig infused sweet vermouth and Don Julio reposado tequila.

Wednesday, January 26, 2011

Pop Up Art

So if you have been watching Top Chef this season you know that Pop Up restaurants are all the rage. They are a temporary concept for a restaurant that is bare bones and a bit more fun since they are not tied to permanent idea. The boys form Fatty Crab and Fatty 'Cue decided to do just that with their former Cabrito space in the West Village and open Fatty Johnsons. They also have had the brilliant ideas to get the city's talented bartenders in on the fun. Guest bartending is a lot of hard work but it is also a neat opportunity to show off some of your own drinks and just play in someone else's sandbox.

Tonight Ivy Mix and I are popping up behind the stick at Fatty's. Here is a sneak preview of our menu. Hope to see you all in my old neighborhood!

La Dulce Vida
1.5 oz Chairman's Reserve Rum
3/4 oz Vida Mezcal
3/4 oz lime
3/4 oz Spiced Syrup (Abby's Mix)

Shake serve up in coup with grated cinnamon

Morton Street
1 oz Bourbon
1 oz Wild Turkey Rye
2 oz Fresh Grapefruit
3/4 oz rosemary infused Maple Syrup
Club Soda

Shake, serve on the rocks in a collins glass, top with soda and garnish with a sprig of fresh rosemary

7 Steps to Hell
1.5 oz Compass Box Oak Cross
1/2 oz Maraschino liqueur
1/2 oz Cynar
Barspoon of Peat Monster
dash each of Jerry Thomas Own Decanter and Creole Bitters

Stir serve up in a glass spritzed with Peat Monster and lemon twist


1.5 hendricks
1 banks rum
.5 cocchi americano
.5 dolin dry
dash of angostura orange bitters
stir, coupe/martini/up, lemon twist

Collo Rosso

1 appleton VX
3/4 old forester 101
3/4 carpano antica
1/2 campari
stir, dbl rocks, rocks, orange twist

La Sonámula

1.5 jalapeño infused jimador blanco tequila
1 lemon juice
3/4 chamomile syrup
2 dash peychaud
shake, coupe/martini/up, thyme sprig garnish (optional)

Wednesday, December 01, 2010

Happy Holidaze!

I started celebrating early last night when I saw (via a friend on Twitter, wow, 21st century) that a cocktail of mine was going to be featured in the NY Times. I have my wonderful benevolent boss, St John Frizell to thank for this.

Of course he knew I would jump at the opportunity to make cocktails that went with specific occasions during the Holidays. I can't let a Holiday go by without creating an appropriate cocktail. In fact, for this assignment I created a few cocktails. The Happy Holidaze made the cut. I am so glad it did since The Happy Holidaze is what I called our yearly cocktail house party. I am looking forward to going out with the gang to sing Christmas Carols in Red Hook this year. I think for us pros we can add a smidge of Bourbon to the Holidaze too. What better way to make your singing more robust than knocking back a few of these puppies?! Stage fright? Nervous about singing off key? This drink puts the Daze back in Holidaze. I think Deck the Halls needs an air guitar solo...Go for it!!

Here is the another seasonal scenario that calls for a special cocktail, staying up the Christmas Eve to assemble the gifts for the kids. That tricycle we got for the lil' tike is way more complicated to put together than we thought. Tequila is a stimulant, to help you stay up past bedtime and the agave is a healthier option for raising your blood sugar (save the cookies for Santa). Plus, its nice to celebrate a lovely milestone as parents by having a little fun on your own as a couple. The Mistletoe makes the work easy!

The Mistletoe
1 oz Tequila Blanco
1/2 oz agave nectar
top with champagne and lime twist

Build ingredients in a wine glass.

"For Every Holiday Party, the Right Drink"
[NY Times]

Wednesday, June 09, 2010

Muy Gracias!

Punch Girls. Photo: Lush Life Productions
One of my favorite haunts, The Summit Bar, and one of my favorite people, Selena Ricks, threw one helluva shindig Sunday night. Latin themed punches were the order of the day along with some tasty tacos and good music to dance too. Punches can be finikiy and they are easy to mess up. But in the hands of pros like Greig Seider at The Summit Bar, these punches were perfectly prepared.

There was a fruity red rum punch, a citrus Cachaça punch, a savory red pepper tequila punch, a tender mezcal punch and the winner, for me, a spicy juicy pisco punch. I have recently become a big fan of the grapy tasty Pisco. Perhaps the fruity quality reminds me of my Grandpa Gullo's vineyard on the shores of Lake Erie. It also had that spicy kick that left my lips a-tingling. Not unlike kissing a special boy. Ring a ding ding!

My New Boyfriend cuz he makes me tingle. Photo: Lush Life Productions

Friday, May 28, 2010

Bramble On!

The Bramble is known as a popular drink in the UK where bartender Dick Bradcell created it (according to the folks at The Wikitender), but it is based on a much older Jerry Thomas recipe from the 1860's called the Gin Fix. Basically its a combination of lemon, sugar, gin, crushed ice, berry syrup (or liqueur in the Bramble) with seasonal berries. This is a perfect early summer drink and goes down so well in a variety of forms.

At Fort Defiance we make a version called the Warwick Bramble that uses local black current liqueur from the Warwick Valley. Last year Damon from Prime Meats had a Tequila Bramble on the menu using a tasty reposado.

Using the oaky quality of the Luna Sueno Anjeo, I make my Agave Bramble with fresh black berries and raspberries, lemon and agave nectar for sweetness. I guess it is technically closer to a Fix since I like to keep things simple and paired down to showcase the spirit. But if you have some good berry liqueur hanging around, a floater of it on top couldn't hurt!

If you would like to try my Bramble, I will be serving them tonight at a free tasting at Best Cellars on Broadway between 80th and 81st from 5-8pm.

Bramble on!

Agave Bramble
2 oz Luna Sueno Anejo
1 oz fresh lemon juice
3/4 oz Agave Nectar
2 raspberries
1 blackberry

Add all ingredients to a shaker with ice and shake well. Strain and serve in a rocks glass over cracked ice. Garnish with some more fresh berries and lemon wheel.

Tuesday, March 30, 2010

Agave Revolution

Tequila has been on the upswing, but its cousin from Oaxaca is making inroads too. Mezcal has looser rules than Tequila, in that it can use any one of wide varieties of agave. Tequila is limited to 100% Blue Weber Agave plant, and must come from certain areas in Tequila. Mezcal is can use wide varieties on Maguey (another agave) and can come from many more states. Ya dig? Ok maybe not so here is an explanation from a website:

There are five varieties of Maguey that are always permitted in the DO of Mezcal. These five are: 1) Espadín, 2) Cenizio, 3) Mezcal, 4) Tobalá 5) Mezcalero.

The DO has a rule that says other varieties of Maguey can be used as long as it is not the primary ingredient for other DO’s in the same state. This CONFUSING rule allows for many varieties of Maguey to be used in the different Mezcal producing states.

Ok. I am still confused. The important thing to remember is that just like Tequila, it should say 100% Agave on the label or you are getting a mixto. Blah!
Please only put good clean things in your body. And there is no need for worms or Scorpions, but they are quite tasty when soaked in mezcal, so chew away!

Not all Mezcal is smoked either. I am a fan of Fidencio, made from
Agave Espadín, that is non-smoked and a nice introductory mezcal for tequila drinkers looking to expand their palate.

Another lovely mezcal is Illegal Mezcal. Its not really illegal, it just got its name from when the ex-pats living in Guatemala used to smuggle the good stuff across the border in gas cans stored under trucks. Its pricey but real good and has a lovely package.

Another reason why it might be so popular is that here in NYC there is a boy who always walks around with a bottle of the stuff in his bag. My friends over at Inside F & B have been known to stalk this man at parties demanding the golden smoky goodness.
Ok, you got "Friends" I mean "Me".

Give me Mezcal!!!!

"An 'ilegal' substance comes to New York"

Friday, March 05, 2010

Creme Yvette

Yhay! Spring Cocktails are here!!

With breathless anticipation, the cocktail literati have awaited the arrival of this violet lady, Creme Yvette. A must for certain classic cocktails such as the Blue Moon and the Aviation, this purple liquor similar to Creme de Violette was lost to time and neglect. But Ron Cooper, who recently celebrated 3 years of St Germain success, has resurrected this brand in a classic old fashioned bottle. His family has owned the rights to this recipe for years, but it fell out of favor and was discontinued in 1969.

No more! I got my hands on a the lady Yvette today at a tasting at Astor Wines and immediately popped it open to mix with some Luna Sueno tequila.

I tweeked a recipe created by myself and Jake Sher from Beekman Bar and Books. Jake originally made it with Monin Violet syrup, Luna Sueno Blanco and chocolate mole bitters. The flora notes of the blanco made for a lovely spring-like pairing with the violet and the chocolate rounds it out nicely.

I tried it later with some Creme de Violette, but I really like it with our lovely lady Yvette. The violet flavor is lighter and there are nice round berry and even some vanilla notes and its a strong proof, but still sweet and smooth. Quite lovely. I christened this drink the Violet Beauregarde after the character in Charlie and the Chocolate Factory.

To celebrate my new beautiful bottle and the lovely Ms. Beauregarde, Reid and I got all dolled up in our best for "smaltzing" around the house and then watched the season premiere of Web Soup.
We are so FABulous! Johnny Weir would be proud!

The Violet Beauregarde
By Jake Sher & Abigail Gullo

2 oz Luna Sueno Blanco

1 1/4 oz Creme Yvette
healthy dash of fresh squeezed Lime juice
3 dashes of Mole Chocolate Bitters

Tuesday, March 02, 2010

I Love Bartenders Who Play

Last night I had the best Margarita ever using my Luna Sueno Anejo. The very talented Miguel at Toloache in mid-town spent a lot of time smelling and tasting my Tequila. That is good I like that. Tequilas can be so different, like the botanical quality in gins, there there is a host of different flavors you can play with and bring out.

I have always liked the salty briny quality of the Anejo (wonder if it would make for a good Pickleback?), but Miguel found a softer side to it. Not a sure recipe, but what I caught going into the shaker was, Luna Sueno Anejo, Agavero (Tequila liquor with Damiana), lemongrass, and an egg white. This was shaken until frothy and served on the rocks with a beautiful lemongrass garnish.

The taste was outstanding. Fragrant and light with a touch of sweetness, but still the unique flavor of the Anejo came through! I was very impressed. Maybe it was the result of the Damiana, a known aphrodisiac, but it was the best Anejo tequila drink I have ever had! It went very well with the spicy guac and fish tacos we ordered too.

Fish Tacos?! Yum yum yum! Like Thanksgiving!*

I would have loved to have taken a picture, but the drink was finished too fast! I guess I'll just have to go back. But how do I order it again? We didn't even name it!

I guess just ask for Miguel, Lemongrass and Luna Sueno Anejo.

*Obscure Stella joke that probabaly only my sister will get.

Wednesday, January 27, 2010

Clover Clubby Bloggy Brunchie

All Beautiful photos thanks to Lush Life Productions
Ok, that title is grammatically incorrect...Or is it on words that you make up? I think I'll declare its acceptable.

This past Sunday I met with other gorgeous bloggers (yup, that's not really a word either says spell check) and hosted by the always lovely Dizzy Fizz and Clover Club.

We were welcomed into the stunning back room by Katie Darling and Ms. Julie Reiner herself serving us a tasty tart punch. I have heard tell that the Clover Club is Julie's baby and it shows. This place is a class act from top to bottom (although I do miss the Happy Hours that briefly appeared at the tale end of last summer...Please bring them back!).

Mmmmm...Bacon Tasting...
After some networking and catching up with some friends, we sat down for some family style Deviled eggs, baguettes with jam and the famous tasting of bacon. My first experience at the Clover Club was Brunch and this incredible tasting of bacon, so I tried to let everyone share the joy. There might have been an incident with the sharing of the Deviled eggs, however, if we were not so civilized and friendly.

The incident inducing Deviled Eggs

During this luscious first course, Julie and Katie stirred up gorgeous Oaxacan Daisy's while Jen Craig told us all about Sombra Mescal. I was not aware that they used the same distillery at Del Maguey. I was aware that its strong smokey flavor reminds me of licking a tractor tire. But sometimes I am feeling a bit barnyard. You can take the girl out of the country....

Our second course was a choice between a Lamb Burger, Baked Eggs with truffle and leeks or Pork and Grits. I guess the Southern part of me was sticking out today because I went for the grits. I have had the truffle eggs before and I still declare them the winner. My grits were good, but the poached egg a bit over done for my taste and I needed Tabasco.

Unfortunately, I was not able to wait for it as Bocce duty called for my Sunday game at Floyd and I had to leave early..booo!

But not b
efore I quickly sucked back a Bloody Maria made with Partida Tequila. Yum!

Joannie Loves Bocce (the best team and team name in the universe) was indeed victorious that day, winning a decisive 3 game set.

And Selena from Dizzy Fizz was also victorious in throwing a wonderful event. I look forward to more in the future and meeting again with all my blogger-in-laws.

Tuesday, January 12, 2010

Love Potion no 9 & The Lady Eve

Tamara de Lempicka (1898 – 1980) Adam & Eve
The folks at Bacardi and Havana central have cooked up a cocktail contest judged by Dale DeGroff! Ok, I am game. I am thinking something with my lady Damiana, natch. And of course chocolate is sexy. I am thinking of a rum based version of my Lady Eve. It was a big hit at the Agave luncheon, and although Dale was there, he did not get a chance to taste it. Prince Leo did though so I guess I am following the proper channels of royalty!

This will require painstaking testing and craft. Who would like to be my guinea pig and taste my Love Potion?

The Lady Eve was so named for aphrodisiac qualities of the Damiana flower and the pomegranate. A theory his been about for a while that Eve temped Adam not with an apple, but with a pomegranate. They luscious fruits are biblical, and their seeds are like the seeds of knowledge, no? I have always found them to be a very sexy fruit and I find the de-seeding process most stimulating.

The Lady Eve

Luna Sueno Reposado
(or Rum?)
Damiana Liqueur


Grapefruit juice (Fresh Squeezed)

Lime Juice (FS)

Pomegranate Molasses

Raw Agave

Shake over cracked ice and pour into a cocktail glass or on the rocks with a splash of soda. Garnish with Pomegranate seeds.

Want to submit your own love potion? How it works is you must submit your "Love Potion" cocktail recipe to by February 1st.
All cocktails lovers can submit a unique recipe that highlights "aphrodisiac" ingredients and uses BACARDI Rum as the core spirit. 10 finalists will be chosen to mix up their cocktail on February 9th (the day of the challenge) from 7-9pm at Havana Central at the West End (2911 Broadway, NY, NY 10025). The winner, chosen by master mixologist Dale DeGroff, will have their "Love Potion" cocktail featured on the menus of all 3 Havana Central locations for the month of February, becoming a mixologist star! The winner also gains publicity and will receive dinner for two at Havana Central.

- Must be 21 years of age and older
- All entries must be original recipes

- BACARDI Rum must be the core spirit
- Each entry must include: a photo of the cocktail, the entrants full
name, date of birth, address, phone, and email address
- Open to New York State residents
- One entry per person

- Finalists must be available Wednesday, February 10 from 7 to 9 pm at Havana Central West End to prepare and present cocktail to the judge Good Luck and I hope to see you there!

Thursday, January 07, 2010

Drinkin' Good in all Neighborhoods

Had a busy day starting at Los Feliz for the very excellent Agave Luncheon thrown by our very own John Pomeroy. The food, spirits and company we all top notch. I did not win some raffle sway, but was happy to see my basket of witchcraft goodies go to the most deserving Lynette, my LUPEC sister!

Then it was off to Bar Celona for more great food, spirits and company. Cliff and I had a good laugh about washing down my pre-natal vitamins with tequila (fingers crossed!) He introduced us to a new drink called The Mexican, inspired by Hemingways' frequent travels between Mexico and Cuba. I wonder if he visited Freida and Diego...It was an intoxicating mix of lime, brown sugar, Rum (Chairman's Reserve) and Tequila (Luna Sueno,
Bartender's Choice at Bar Celona

We made another stop at Yerba Buena where I had a yummy moeito with a gorgeous big block of ice and julep spoon...FUN! The desserts looked good there..but it was time to go home... ...Or was it? Walking the dog I spyed my old friend Luis sitting at the bar in my local 181. So I stopped in for a beer and a chat. There I discovered that the bartender Abram had invented his own twist on the Manhattan...the Upper Manhattan! It has muddled ginger, orange, cherries and bitters with bourbon and sweet vermouth...Lovely! Just like darling Abram here.

The Upper Manhattan
This picture reminds me that Valentine's day is coming and I'd love to do something for the ladies and post a sexy bartender every week on the bar in a state of undress. Babes on the Bar...Hot! I know I want Justin and Frank and I suppose Jason will just HAVE to a be a part of it too.

Who is game, boys?

Saturday, December 05, 2009

Punch in the Mouth

Dang! I need a good drink! I feel like its been 14 years! Its a good thing my Cocktail Daddy and his lovely Bride are throwing their annual Holidaze gathering tonight. Not only has their company been sadly missing from my life these last few months, but I am in need of Cocktail Love. And its REPEAL DAY! HooRAY!

This year I get to participate in the Red/Green cocktail throwdown with my own Jalisco Punch. I did a test run of this punch at a tasting in Brooklyn last week and it was pretty good. I used the standard proportions from my brother-in-cocktail, "One the sour, two of the sweet, three of the strong and 4 of the weak".

For the sour I used a combo of fresh squeezed lemon, Lime and Grapefruit. The sweet is a combo of agave, Russian rose-berry syrup and some lovely pure cane grenadine from Montreal for that bright red kick. The strong is my own Luna Sueno Reposado. The weak i
s a combo of sparkling items; champagne and club and grapefruit soda. There is a dash of grapefruit bitters in there for good measure and some lovely garnish.

This morning I am roasting some fresh grapefruit studded with clove and star anise in maple syrup. Its the Mexican-French Canadian connection.

Sugar and Spice and everything nice!

Happy Holidaze and Happy Repeal day my lush Friends!

Jalisco Punch

1 part Lime, Lemon & Grapefruit

2 part agave, rose-berry syrup & Grenadine
3 part Luna Sueno Reposado
4 part Sparkling goodness

Wednesday, September 16, 2009


Happy Mexican Independence day! Just a reminder...drink only 100% de agave tequila. And come visit me for the best Naked Margarita you ever had.

Friday, August 21, 2009

Flowers and Syrup

With the oppressive heat we have been having lately, I have been keeping my cocktails light and sweet. Last week for Jonah's birthday I made a Groinstrong Margarita with watermelon and hibiscus. And then promptly left my favorite shaker at his house...oh I'd blame the alcohol but I know its the heat cause me to have a mental breakdown.

I also stayed up too late one night to make a batch of Orange flower and lavender syrup. (thanks to Heidi for the lavendar flowers!). My Brain, having melted somewhat in the heat, somehow reversed the simple recipe for simple syrup. I put in 3 cups of sugar to 6 cups of water. A trip back to the bodega and 18 cups of sugar later, I finally had orange and lavender simple syrups and lots of it!

Too bad I did not wait til Wednesday and see this recipe in the in NY Times.

Their article starts my quoting my dear Junior Merino, the Liquid Chef behind the fantastic drinks at The Moderne. Using the flowers not only for beauty, but also taste is a great idea. You eat and drink with all your senses..and even with your memories.

Ever since I was in elementary school and had a crush on Teddy Hengstenberg, leading to hours spent at his family shop, Theo Henstinberg and sons Florist, I have been in love with flowers. My first job was at a florist making bouquets and boutonnieres for a wedding. My signature drink for Derby Day 2008 was a Jasmine Julep with purple and white orchids for a garnish. And don't forget about my Lavendar-mint and Rosmary Resters!

Oh, NY Times, when are you going to start quoting me!?

Groinstrong Margarita
3oz Luna Sueno Blanco
1 1/2 oz Lime

1 bar spoon hibiscus powder

fresh chunk watermelon

agave to taste

put ingredients in shaker over ice and shake vigorously

"How to Sip a Flower"
[NY Times]

Rye with Kicks?

A athletic store would seem like a strange place for a drinking event. But then again, Jim Beam makes a tasty Rye and Nike makes some sweet Kicks. So (ri) 1 Rye threw a party to commemorate their special edition (ri) 1 Nike ID high tops

It was in this strange environment, the Nike flagship store on 57th St, that I tasted some of the most delicious rye cocktails. Jonathan Pogash, the Cocktail Guru, was the mastermind behind these tasty drinks. The Manhattan was excellent and rich, and the Jerry Thomas version looks like a Brooklyn to me. The (ri)se and Fall was also a remarkable twist on the classic Gin and tonic. Q Tonic is so delicious, why should it just be used with gin?

My favorite of the night was the Rye Teq Cocktail No. 1. I am such a fan of Tequila and think, along with Rye it is poised to take up much more of this new cocktail market. So the two of them together was just Divine..and powerful!

(ri)se and Fall

2 oz. (ri)1 Rye Whiskey
1 tsp. maple syrup
3 dashes Peychaud’s Bitters
3 oz. Q Tonic
Directions: Build directly in highball glass, add ice, and stir briefly.
Garnish: home-made marinated NY sour cherries

Rye Teq Cocktail No. 1

1 oz. (ri)1 Rye Whiskey
1 oz. Tres Generaciones Anejo (El Tesoro works nicely, too)
1/2 oz. fresh lime juice
1/2 oz. Benedictine
3 dashes Bittermen’s chocolate bitters
1 dash Regan’s orange bitters
Demerara syrup to taste
Directions: Shake ingredients and strain into chilled cocktail glass.
Garnish: orange twist

Manhattan (The Jerry Thomas version)

1 tsp. maraschino liqueur
1 1/2 oz. (ri)1
1 1/2 oz. Sweet Vermouth
3 dashes Boker’s Bitters
Directions: Stir all ingredients with ice and strain into chilled cocktail glass.
Garnish: lemon twist

Monday, July 27, 2009

Lavender Mint Margaritas

Minty Fresh!

I had a wonderful time at the Luna Sueno tasting this Saturday at Ambassador Spirits. The lovely Gents there were kind enough to pick fresh mint, spearmint (in pretty) and soft rosemary. My cocktails were a big hit and it was very fun to barter margaritas for the delicious Tacos outside at the street fair on 2nd ave. Thanks boys!

Both these drinks require molesting the herbs with your hands. So keep them clean and you'll hands will smell delicious all day!

The Lavender Mint Margarita
3 oz Luna Sueno Blanco
1 1/2 oz Fresh squeezed lime
1 - 2 oz Lavender Simple Syrup to taste

Slap the mint and put a few leaves in the shaker with the rest of the ingredients. Shake well and serve on the rocks with a flowering spring of mint. Lavender syrup can be strong depending on the brand or your infusion so add carefully so it doesn't get too sweet.

Rosemary Rester
3 oz Luna Sueno Reposado
1 1/2 oz Fresh squeezed lime
1 - 1/2 oz Agave Syrup to taste

Roll fresh rosemary leaves (pick the off the branch) in you hands and throw in the bottom of a shaker. with the other ingredients. Again the agave can be sweet so add carefully to taste. Strain into a highball glass and add more ice and a sprig of rosemary

Friday, July 24, 2009

How To Celebrate Nationa Tequila Day?

Come try some delicious Luna Sueno Tequila at Ambassador Wine and Spirits with me tomorrow. I will be shaking some super fresh margaritas! I'll be there from 5pm-8pm. See ya there!

Wednesday, July 22, 2009

Three of my favorite things...

The delicate kick ass Damiana flower
My sweet darling LeNell posted a cocktail containing both Tequila and Damiana. Damiana is an herbal liquor made from a flower that grows in Baja Mexico (LeNell's favorite spot!). Legend is that it can be a female aphrodisiac. The patriarchal machismo government even went so far as to ban the production of the liquor, lest the poor females get too...satisfied?

I will never understand the oppression of women. Don't they realized how successful and peaceful a society can become if all the women are content and happy? Have they never heard of "Hell Hath No Fury..."?
As you could see from my blog picture, I did grow up thinking there was this wonderful peaceful world of powerful woman who ruled the beautiful Paradise Island. I still want to be an Amazon when I grow up.

I first found a bottle of Damiana is a little liquor store in Westchester. And I got to work with her at Tales of the Cocktail in a delicious Liquid Chef cocktail. The darling Heidi and Junior also let me use a tincture of Damiana in one of my Lab cocktails (6/21 shout out!).

She comes in a very lovely shapely bottle. She is delicious in Margaritas and should be used with great care and me. I like to keep a bottle of her next to my bed for luck, don't ya know!

Lovely Lady Damiana

Sunday, July 19, 2009

Tequila Anyone?

If anyone if in Brooklyn today, why not swing by Best Buy Spirit Warehouse in Ft Green today. I will be doing a tequila tasting from 4pm - 7pm. I'll be shaking up some tasty margaritas too! Nice way to spend a Sunday afternoon, no?