fancy free

2oz Bourbon
1/2oz Maraschino
1-2 dashes Angostura bitters
1-2 dashes orange bitters

Stir, strain. Garnish with a cherry. Source: Chuck Taggart

I skipped the garnish, as my cherries are not here yet. Apparently the wildfires in Calif. have delayed the shipment... And I'm quite happy that that is the least of my fire-related problems.

Very tasty drink. Buzzy upon first sip, and then extremely smooth and interesting to imbibe. Husband put in a request for a Bourbon-based nightcap (he feels a bit guilty for the bottle of Maker's getting passed over for his new friend, Rye), and I found this one.

rendevous

3oz gin
1oz cherry brandy (Cherry Heering)
1/2oz Campari

Stir and strain. Garnish with a cherry. Source: Kaiser Penguin

Ooh, no garnish yet... but the cherries are supposed to be in soon. Nice and buzzy, a tasty little thing! Actually, not so little; I used the amounts listed and split it into two glasses, and don't feel too cheated in terms of drink size. I really, really do seem to like Campari bunches. I'll soon move on to trying more intense bitter liqueurs, methinks.

monahan cocktail

1 1/2oz whiskey (I used Michter's US1 Rye)
1/2oz sweet vermouth
1/2oz Amer Picon

Stir with ice, strain. Source: CocktailDB

Well, tonight didn't turn out as planned. Husband met a cool couple at the LUPEC function a couple of weeks back and made plans to meet them tonight at No 9 Park, along with another couple they know. When we got there, we found out that the other couple had gotten sick and the reservation had been canceled. Boo. And, it being Saturday at 8pm and all, there was no room for us anywhere at the joint. So we had a quick dinner elsewhere, I had a perfectly serviceable Negroni (which has fast become my drink of choice when unsure about the bar), and came home and made this up. Quite smooth and tasty.

:: psa ::

Marty's Liquor in Newton has Plymouth gin on sale for $15/bottle.

They also have Creme de Violette on the shelf -- and all the other Haus Alpenz offerings in stock, too. A fabulous selection all around, actually. We were pleasantly impressed.

I was inspired to pick up a bottle of Austrian cream liqueur (the cream liqueur of my people!), and Husband just had to try the Austrian stone pine liqueur... I felt pretty on-the-pulse when I saw that Chuck Taggart had blogged about this same stuff right about the same time I was purchasing it! Husband invented a cocktail that used the pine and it added a really interesting, refreshing note -- I think it'll be great for summer. Once he comes up with a name for it, I'll post his recipe.

red hook

2oz Rye (mine was made with gin, bartender's recommendation)
1/2oz Punt e Mes
1/4 - 1/2oz Maraschino to taste

Stir with ice, serve in cocktail glass

Source: Cocktail Chronicles

Mmm, it had a real Maraschino cherry in it. I cannot wait to get my hands on those (a local gourmet food store is getting in the Luxardos for me, via a personal connection. I'll publicize once I get my hands on my share!).

And damnit: now I need to buy Punt e Mes.

hoskins

2oz Plymouth gin
3/4oz Torani Amer (however, I believe Amer Picon was used)
1/2oz Maraschino
1/4oz Cointreau
1 dash orange bitters
flamed orange peel

Source: Chuck Taggart

We finally made it over to Eastern Standard -- and wow, I have a crush on Jackson. He's obviously a person who takes seriously one's craft, and considers the responsibility one carries with such things... Husband was really appreciative of the Old Fashioned he made for him and spent some time chatting with him. I was my typical antisocial self and did no such thing -- another time, however, I will. We were seated at a table, but when the server came back to see if we needed new drinks, she said that he had suggestions for each of us -- which we both took, and were quite pleased with. My second drink was a Red Hook with gin instead of whiskey, and I'll list that recipe in a separate post.

I had to order the Hoskins, because it was Frederic linking to Chuck Taggart's blog that got me on this cocktail thing. And my, that's one tasty cocktail.

And the Standard itself -- wow. I really, really want to spend more time there. The food, the service, it was all so so nice, and a great way to spend a few hours. Oh, to live in the city again. Sigh.

brooklyn, the second

1 1/2oz rye
1/2oz dry vermouth
1/4 oz Amer Picon
1/4 oz marachino liqueur

Source: Frederic

Definitely preferring this recipe over yesterday's. Besides, how do you measure out a dash of anything that doesn't come with the bitters-dripper top thing?

:: my friends are wicked cool ::

Fred and Andrea are like, famous or something.

Now you know who to blame for my becoming a lush/this blog.

brooklyn

1 1/2oz rye whiskey (or Bourbon)
1/2oz sweet vermouth
1 dash Amer Picon
1 dash Maraschino

Stir with ice, serve in cocktail glass. Source: Robert Hess

Frederic had mentioned that he was a fan of this drink, I've been meaning to consume more whiskey in general, and I came home to this after driving Husband to Logan to catch an early flight. That there is my workroom. Somehow the photograph does not capture the sheer amount of reading material one needs to wade through to get to my workspace. I don't know if the top bookshelf was a disaster waiting to happen, if there was cat involvement, or what... but it came down and took the lower shelf with it and now my floor is full of books. I was considering a nap when I came across the scene (aside from waking up so early, I'd only had five hours' sleep, maybe) but I was so annoyed when I saw this this I couldn't do it. Mind, I was too annoyed to clean up the damage either. Grr.

So yes, this drink? Is totally doing the trick.

stone fence

We met up and had dinner at Green Street with N., whom I'd spent the day with at a jewelry trade show in Providence. I'm a fan of stopping off in the general Boston area when driving back, to break up the drive... and I really like the hot dogs at Green Street!

2 oz Bourbon whiskey (Old Fitzgerald's 1849)
2 oz Apple Cider
2 dash Angostura Bitters

Serve in highball with ice and lemon wedge garnish.

A recipe for this drink can be found at CocktailDB. Postnote: recipe updated with Green Street recipe.

Very easy to drink, and it's totally the season for cider...

*unnamed drink*

Earlier this week, we found ourselves at the newly-luxurized Natick Mall on a mission for a blazer for Husband. As a result of our awesome planning, we hadn't eaten upon completion of the mission at 9.30 so we went over to the Metropolitan Bar and Grill for some meat product -- and I spied a bottle of St. Germain at the bar! I asked our server if the bartender would make something for me with it. The bar manager was around, so he mixed this up for me -- I have no idea what the proportions are, but I am guessing 2:1 gin to St. Germain maybe?

gin
St. Germain
"splash" grapefruit juice
simple syrup
1 dash Angostura bitters

Husband decided it tasted like Florida. I have never been to Florida, instead I decided it was tasty for a sweet drink. Discussion ensued regarding whether or not it actually was a sweet drink (I vote yes). We did manage to eat as well, thankfully.

the scofflaw

1 1/2oz Rye
1oz French Vermouth
3/4oz Lemon Juice
3/4oz Homemade Grenadine

Source: straight from the LUPEC ladies (thanks!)


Alternate version: Robert Hess

Husband's favorite for the evening!

mother-in-law

2 1/2oz Bourbon
1tsp Cointreau
1tsp Maraschino
1tsp simple syrup
2 dashes Peychaud's bitters
2 dashes Angostura bitters
2 dashes Amer Picon

Source: Robert Hess

A. split this one with me. Deep color and warm flavor.

flapper jane

1 3/4oz Plymouth Gin
1/2oz lemon juice
3/4oz Wu Wei infused simple syrup
1 dash Peychaud's bitters

Source: Boston LUPEC

Sweet and tasty and didn't bother my teeth much -- I am such an old lady to worry about these things!

-> LUPEC Boston Tea Party

Wow, that was fun! We made our way to Lewis Wharf last night to mingle with the hipsters of the Boston cocktail scene and take tasty sips from our tea cups. Husband's the social one, so he flitted around meeting people while I hung out with our friends F&A (the unintentional instigators of this experiment of mine!). I really hope these events become a regular thing as I'm always interested in an excuse to dress up. I'm still working out the best logic for posting, so I am going to take each of the three drinks I sampled and make a post for each.

fin de siècle

1 1/2oz gin
3/4oz sweet vermouth
1/4oz Amer Picon
1 dash orange bitters

Stir with ice, strain into cocktail glass. Source: Robert Hess

I tried a teeny sip of the Amer Picon straight and did not find it as intimidating as I'd been lead to believe it should be -- in fact, I thought it was pretty darn good. This drink has a nice sharpness to it, and is really smooth to sip. Nice tingle. I do seem to be gravitating towards the gin/bitter drinks; I should try playing with whiskey for a change.

EDIT: I was really enjoying this cocktail until Husband knocked a large portion of it into my crotch. Rather than change out of my jeans, I finished it off and now I am going to bed, pouting all the while.

:: aftermath ::

Husband escaped Brix easily with the Creme de Violette, Amer Picon, and a bottle of Peychaud's bitters. That could have been much uglier, but he said it was fairly busy when he dropped in so he stuck to the mission.

I decided to can the dress for Sunday. The neckline isn't thrilling me and one aspect of the construction is being more difficult than it ought to... so I'll just wear something else. It won't be period, but that's fine -- it'll be in the spirit. Plus I am so wearing my cloche, I don't care if my outfit ends up temporally schizophrenic. Frederic, are you guys going to be stopping by the Canadian Thanksgiving celebration before heading out to the riverboat?

aviation

1 1/2oz gin (Plymouth)
1/2oz Maraschino Liqueur
1/2oz Creme de Violette
1/2oz lemon juice

Shake and strain into a cocktail glass. Source: Gary Regan via Chuck Taggart

I think this settles it... I just am not so into the citrus juice. It's kind of funny, since for years and years I'd go for whiskey or amaretto sours when I was out (but then, we're talking sour mix rather than actual juices). I mean, I like the taste but the citrus gets to be distracting. I'm going to try reducing the proportion next time and see if I can't find a balance I like.

Now, the violet liqueur... ohh, neat it's really amazing. I mean, it really is pure, distilled violet. The color is amazing, too. Husband was so impressed that he insisted I snap a photo and I wasn't at all set up for it and was in a hurry to actually try the stuff, so here is a quick, mediocre photograph!

I am definately looking forward to playing around with this gorgeous, purple stuff. It's funny, I'm finding that I gravitate towards liqueurs of impressive color (see: Campari, Chartreuse), despite the vastly different flavor profiles. What does that say about me?

:: much too excited ::

There's a bottle of Creme de Violette with my (well, Husband's) name on it sitting at Brix right now and I'm much too excited over that fact. I also had them put one of their very last bottles of Amer Picon aside, too. Husband has been informed that he's stopping off to pick these up on his way home tonight. It sounds like they got in the full Haus Alpenz line so I am wondering if it's more or less dangerous that Husband is the one to go pick these up instead of me...

I foresee an Aviation in my near-future.

the last word

1oz gin
1oz Maraschino liqueur
1oz green Chartreuse
1oz lime juice

Source: er...?

I've started a habit of writing down a recipe on paper and then not noting the source. I know that Robert Hess covers this one... But I must have gotten this from somewhere else because his version calls for equal 1/2oz parts.

Wow, sour! I like lime juice, but this is almost too much. Perhaps I really am leaning towards the more bitter drinks...

l'amour en fuite

1 ½ oz Plymouth gin
¾ oz Lillet
¼ oz St Germain
absinthe rinse

place all into an iced mixing glass and stir
strain into an absinthe-rinsed cocktail glass

Source: spiritsandcocktails.com

I had to do something about my "buying faster than trying" problem -- this took care of the Lillet and St. Germain (will have to do a side-by-side on the gins at some point soon). The St. Germain on its own was lovely, lovely stuff. I sort of wish that this recipe was a bit heavier on it and might try it again with slightly different proportions. This cocktail has a great buzzy taste, and the whiff of anise is pleasant.

:: recent acquisitions ::

I seem to be acquiring alcohol at a faster rate than I'm actually trying it... Will have to work on that. Today I found St. Germain, Luxardo maraschino, and picked up a bottle of Plymouth gin to compare to the Bombay Sapphire (all found at Cambridge Wine and Spirits, neé Mall Discount Liquors). Later on I went to China Fair and found a Boston shaker (metal bit only) for $4... Tim has been wanting to pick one up, as he's all about the tools. Last week I found a hand-cranked ice crusher for him; me, I'm content to make do with basics! I did order a reproduction Absinthe spoon (for reference; I am considering making sterling versions with my own modern designs for sale), which is about as specific as I've gone in the bar-tool world.

Hrm, I've managed to stay up past the threshold to do some more work on my dress, and I'm almost thinking it's too late to enjoy a drink. Hmm, almost...!

negroni

1oz gin
1oz sweet vermouth
1oz Campari
garnish with orange slice.

I neglected to buy oranges, so I added in the teeniest micro-dash of orange bitters to simulate the slice.

I am really liking this drink. I keep thinking back to that Tailspin I had last week, so decided to give this a shot since I've seen mention that the Tailspin was based off of this classic. I've also seen mention that Campari is considered to be somewhat scary stuff, but I have to say that (in this limited exposure) I've really been liking it as an ingredient. And the color is so, so lovely. So does this make me badass, my apparent taste for Camapri?? :)