RyeGirl - Dreaming in Cocktails
Rye (Secale cereale) is a grass grown extensively as a grain and forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to barley and wheat. Rye grain is used for flour, rye bread, rye beer, vodka and great whiskeys. Here is to a life filled with love, alcohol and clothes on the floor!
Monday, October 21, 2024
Friday, January 03, 2020
Cocktail Placemats
#thegowanuscanalhasgonorrhea
Friday, December 13, 2019
Hail Columbia!
This is part of Ben Paris Cocktails Vol I. These were some of the drinks on our opening menu almost a year ago. I just had my workaversary with Columbia Hospitality and though this first drink I created for Ben Paris would be a good place to start.
In 1798,
Joseph Hopkinson rearranged and wrote new lyrics to "The Presidents
March", itself written and performed at George Washington's inauguration,
for the song Hail Columbia! Hail Columbia was one of the
unofficial national anthems of America until "The Star-Spangled
Banner" was named so in 1931. Hail Columbia is still played upon
the entrance of the Vice President of these United States.
This
one is for Uncle Joe.
Buzzing
with local Rosemary infused vodka, this
sour unifies locally made Italian Amaro and limoncello
and tangles it all up with Oregon Iris liqueur till you are
floating on a cloud tufted with Seattle's own Sun
Liquor Rhubarb bitters. All Hail Columbia!
Vodka, Rosemary, Citrus, Iris, Limoncello, egg white
2 oz Oola Rosemary Vodka
.75 oz Iris liqueur
.5 oz Letterpress Limoncello
.5 oz Amaro Amarino
.75 oz lemon juice
1 egg white
Shake and strain into a chilled cocktail glass. Garnish with Rhubarb bitters
Tuesday, January 15, 2019
Bitter Southerner no 4
Years ago I was honored by the Bitter Southerner, an on line Southern literary magazine, to create a cocktail that was variations on a theme, like a the Corpse Reviver series. I created the Bitter Southerner no. 4 to be a bitter rum drink that had the look and feel of a Sazerac with strong Sicilian and Italian roots.
There were beautiful prints made of these cocktails based on the even more beautiful photographs by Pableaux Johnson. And I used my Grandma Gullo's glassware that day so they are extra special representations of my craft. Unfortunately, they sold out before I could get one. Please, Bitter Southerner! You didn't even pay me for my intellectual property! Could you please send me a print of my work? And one for Pableaux too?!?
There were beautiful prints made of these cocktails based on the even more beautiful photographs by Pableaux Johnson. And I used my Grandma Gullo's glassware that day so they are extra special representations of my craft. Unfortunately, they sold out before I could get one. Please, Bitter Southerner! You didn't even pay me for my intellectual property! Could you please send me a print of my work? And one for Pableaux too?!?
Tuesday, January 08, 2019
Ben Paris
The word is out! I have moved to Seattle to open a new project with The State Hotel. Watch this sweet little space explode with new cocktails! I have a lot of practice to do and have already started a weekly happy hour in the office.
Not a bad way to transition into 9-5 life. Cue Dolly!
Not a bad way to transition into 9-5 life. Cue Dolly!
Cherokee Rose
Cherokee Rose at Compere Lapin |
This drink bore out of a Vesper inspiration with Cocchi Rossa and contains a nice hit of salinity from a thyme and rosemary infused olive oil mixed with sea salt and hot water. I bought these gold rimmed coup glasses just for this beautiful drink.
Monday, August 06, 2018
Lucian Bacchanal
You're twisting my melon, man. |
Every Monday at 4pm we will be going over a cocktail on our menu, how its made, what inspired it and then do a tasting of the base spirit in said cocktail.
This 20-30 minute class is free and open to the public! And the cocktail of the week will a $6 happy hour special at the bar on that Monday til 6pm!
Today we did the Lucian Bacchanal. This is a drink I invented under a different name 10 years ago. The story of that first drink, where I was challenged by another bartender, is here.
Video of me making that drink can be seen below. Please forgive the sloppy jigger work and silly hair toss. I was but a baby bartender in a strange bar and had just gotten my hair did. Tell me...do you prefer my raven locks of hair, or my current curly strawberry blonde?
We discussed in class today how Chairman's worked great, but the Bounty Dark brings out a little more of that mezcal smoke.
Lucian Bacchanal
1.5 oz Bounty Dark Rum
.5 oz Vida Mezcal
.75 oz "Abby's Mix"*
.75 oz Lime Juice
Shake and strain into a cocktail coup/
*To make the "Abby's Mix" which is a play on Don's Mix form Tiki lore:
1:1 ratio by weight / Sugar : Water
1 :1 ratio / whole GF peel for “Abby’s Mix” :
per cup of sugar
Peel the skin off oranges and place in a vacuum seal
bag. Add the appropriate amount of sugar to the bag. (4 whole peels : 4
cups of sugar, 6 whole peels : 6 cups)
Vacuum seal the bag and let sit overnight. (Write how much sugar is in the bag)
Next day add appropriate amount of hot water to sugar. (4
cups sugar : 4 cups water)
Stir to incorporate and take out left over GF peels. Use immersion blender if
necessary to dissolve sugar. **for Abby’s Mix include 2 cinnamon sticks and 3-5
anise pods per cup of sugar when you add the hot water
The rest of the August schedule for Happy Monday's is below:
TUESDAY August 14th (we are closed on this Monday the 13th)
Cocktail: Boos Teesi
Spirit: Drumbshambo Gunpowder Irish Gin
Monday August 20
Cocktail: Cherokee Rose
Spirit: Bolivian Brandy
Monday August 27
Cocktail: Martino
Spirit: Rye Whiskey
Spreading Love and Knowledge in the Spiritual World!
Saturday, June 30, 2018
Happy Mai Tai Day!
Mai Tai perfection |
Indeed, I say, there can't be enough days to celebrate this amazing drink. So look for another post on August 30th.
Mai Tai Tie!! |
But today I am in glorious New Orleans! And am about to embark on a Mai Tai crawl through the French Quarter. First stop is my home bar of Compere Lapin, natch. Bartender James whipped me up the prefect Mai Tai to start my day.
Think of a Mai Tai as an orgeat Daiquri had a baby with an agricole Daisy. The Daisy being lime, spirit and orange curacao; we are going to use Clement Creole Shrubb, to perfectly compliment the aged agricole, in this case, Rhum JM VO, aged at least 3 years.
The Daiquiri part would be lime, rum and sugar, in this case taking the form of orgeat, an almond rose water syrup popular in Tiki. With almonds and rose or orange water, it does indeed have it roots in the Mediterranean. It can be homemade if you are feeling ambitious, but there are many fine pre-made versions available as well.
The rums, according to the drinks inventor, were to be from Martinique and Jamaica. But we are creating a dry funky Mai Tai for a modern palate that would go well with the Creole Caribbean food of our Chef, Nina Compton. She is from St Lucia, so we will surely use Bounty or Chairman's reserve from her home Island in place of the Jamaican Rum.
So have a Mai Tai today, August 30th and, indeed, every and any day in between!
Happy May Tai Day from James and Abigail! |
1 oz Chairman's Reserve Rum
1 oz Rhum JM VO
.5 oz Rhum Clement Creole Shrubb
.5 orgeat
.75 oz lime.
1 oz Rhum JM VO
.5 oz Rhum Clement Creole Shrubb
.5 orgeat
.75 oz lime.
Whip shake and put over crushed ice.
Garnish with mint sprig and lime wheel. And for an extra touch I add a float of Chairman's Reserve Forgotten Cask to float on the top.
Garnish with mint sprig and lime wheel. And for an extra touch I add a float of Chairman's Reserve Forgotten Cask to float on the top.
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