I went to the Southern Tier Distilling Company yesterday and bought a bottle of Citrus Gin, and made myself this cocktail with Cactus Fruit — AKA prickly pear.
I figure I’ll call it a Stoneman Circle Sour.
Today is Lauren Bacall’s birthday and I wasn’t expecting to find a cocktail named after the actress, but then I stumbled across this gem posted by a WordPress site called Wine Cocktails.
Maybe if I get time I’ll search online later to see if there’s a Dark Passage cocktail.
From what I can tell from Wine Mixology’s post, this cocktail is an original drink that two of their contributors came up with earlier this year — and I hope they don’t mind if I re-post their recipe. But for anyone reading here On this blog bout this drink for the first time, please click over and check out the original post!
From Wine Mixology:
This cocktail is a play on three classics with its own distinctive twist. One classic is obviously Lauren Bacall herself – the sultry actress of the Golden Ages of motion pictures. This cocktail also puts a twist on the classical gin and tonic as well as the “Greyhound” with its splash of grapefruit. It is very refreshing without being too heavy in body.
Fill a Collins glass with ice and add in the rose, gin, triple sec, grapefruit juice and honey syrup, and then top the remaining room left in the glass with tonic water. Garnish with grapefruit and basil.
Still Thirsty For More?
—Got a minute-and-a-half!? Here’s a cute, quick video on how to make the Lauren Bacall.
I’ll be updating this post later tonight after I take a picture of my Lauren Bacal drink I’ll be making.
Today marks 113 years since the film A Trip To The Moon was first shown in France!
It’s even said that Méliès drew inspiration from nearby Buffalo, N.Y. — specifically the A Trip to the Moon attraction at the Pan-American Exposition in 1901:
Various film scholars have suggested that Méliès was heavily influenced by other works, especially Jacques Offenbach’s operetta Le voyage dans la lune (an unauthorized parody of Verne’s novels) and the A Trip to the Moon attraction at the 1901 Pan-American Exposition in Buffalo, New York.
To mark the anniversary of Méliès’ short film, why not shake up an appropriately-themed cocktail like the Blue Moon.
I found the Blue Moon using my Bartender’s Choice app, which was created by Sam Ross of Milk & Honey. The drink is a simple three ingredients, gin, lemon juice and creme de violette — all shaken and strained into a cocktail glass.
Imbibe Magazine lists pretty much the exact same drink here, but with slight scaling back of the lemon juice and creme de violette (citing Ted Haigh’s updated recipe from Vintage Spirits & Forgotten Cocktails).
At Forte we make a drink called the Red Moon. It has raspberry vodka, Chambord, triple sec, cranberry juice and lime juice and though it might sound like an overly-sweet raspberry Cosmo, it is actually quite tasty:
Today is the birthday of old Hollywood actress Ginger Rogers!
She was born on this day, July 16, in 1911!
Sometimes when searching a drink, I end up finding dozen different recipes from as many websites, blogs and cocktail books.
And although there are surely cocktails with more variations to their name, searching for a Ginger Rogers drink did result in a couple different recipes.
About This Drink:
A gin and ginger ale drink made extra-fancy with mint, lime juice and more!
This recipe was created at Portland’s Zefiro in 1995 by Marcovaldo Dionysos. It gained its popularity at Absinthe Brasserie and Bar in San Francisco where it was one of the most ordered drinks. It’s also the cocktail that inspired the book The Art of the Bar.
•2 oz gin
•1/2 oz fresh lime juice
•1/2 oz ginger syrup
•8 to 10 mint leaves
•op with ginger ale
•Garnish with a lime wedge
Shake all ingredients except the ginger ale over ice and double strain into a chilled Collins glass filled with fresh ice. Top with ginger ale and garnish with mint and a lime wedge.
•1 Strawberry, sliced
•5 Clementine segments
•2 oz Campari
•3 oz Orange Juice
•1 pinch Ground ginger
•1 splash 7UP
In a shaker, muddle the strawberry and clementine. Add the remaining ingredients and fill with ice. Shake well and strain into a highball glass filled with fresh ice. Garnish with an edible pansy.
From Maker’s Mark:
•2 parts Maker’s Mark
•2 & 1/2 parts mango nectar
•1/2 part fresh lime juice
•1/2 part ginger beer
Pour the Maker’s Mark, mango nectar, lime juice and bitters into a cocktail shaker filled with ice. Shake vigorously for about 25 seconds and strain into a cocktail glass or serve over ice. Top with ginger beer. Garnish with 3 cubes of mango spiked on a wood skewer.
Following up on yesterday’s Grand Marnier post, I figured I’d share these photos of the Satan’s Whiskers cocktail I made:
A recipe for the Satan’s Whiskers cocktail taken from Imbibe Magazine:
•1/2 oz. gin
•1/2 oz. Grand Marnier
•1/2 oz. sweet vermouth
•1/2 oz. dry vermouth
•1/2 oz. orange juice
•Dash orange bitters
Shake all ingredients over ice and strain into a chilled cocktail glass.
The cocktail first appeared in Harry Craddock’s Savoy Cocktail Book in 1930, and there were actually two versions, “Satan’s Whiskers (straight)” and “Satan’s Whiskers (curled)” — with curacao in place of Grand Marnier in the latter.
Thirsty For More?
— This post on Cold Glass has a thorough assessment of the drink.
Having the Fourth of July on a Saturday this year felt pretty great (as Saturdays are like Fridays for some of us in the service industry).
All-in-all, it was a great few days.
I drank beer.
I drank wine.
And I camped out:
In terms of liquor, I drank something pretty basic on Saturday that I’ve never had before— gin and ginger ale.
Sure, it’s summer and blah blah blah gin and tonic. But I surveyed what we had on hand and the gin and ginger ale is what I ended up with. I almost went with whiskey & ginger ale (and there was actually a lot on hand to choose from), but I really wanted gin for some reason — which is a spirit I like, sure. but never really reach for. And I think this summer is going to be a turningpoint for me in that regards.
After the basic gin and ginger ale, I cracked open a bottle of Sipp Ginger Blossom and made two cocktails — one with gin for me, and one with Captain Morgan for my mother-in-law:
This flavor of Sipp had the bite of ginger beer, but also had vanilla and lime notes which softened and sweetened the drink. I’m sure it would make a great Dark ‘n’ Stormy. And I was afraid that mixing it with Captain Morgan would be overkill on the vanilla, but I didn’t hear any complaints.
I was drinking a Great Lakes Burning River and tried to get a group shot without getting out of my chair. What ended up happening was a photo burst of several pics that created a weird vortex around my father-in-law. I didn’t digitally enhance it to look that way or blur it on purpose at all.
It’s Jack Dempsey’s birthday today, which had me flipping through my copy of Mr. Boston for the recipe for the Dempsey Cocktail:
I know Mr. Boston’s not the oldest cocktail book nor the most cited, but it’s the only one I have on hand that mentions the Dempsey Cocktail.
Who was Jack Dempsey? I didn’t know much about the man until I cribbed the following from Wikipedia:
William Harrison “Jack” Dempsey was born June 24, 1895 and dies May 31, 1983. He was also known as “Kid Blackie” and “The Manassa Mauler.”
He was an American professional boxer, who became a cultural icon of the 1920s.
Dempsey held the World Heavyweight Championship from 1919 to 1926, and his aggressive style and exceptional punching power made him one of the most popular boxers in history.
From Mr. Boston:
•1 oz dry gin
•1 oz apple brandy
•1/2 teaspoon absinthe substitute
•1/2 teaspoon grenadine
Shake well with cracked ice and strain into a 3 oz cocktail glass.
—Difford’s Guide uses rum in its “Jack Dempsey” cocktail.