A clear drink with lots of complexity in its flavor:
- Smoky scotch rinse
- 3 oz London dry gin
- .5 oz dry vermouth
- 2 drops mushroom tincture
- 2 drops balsamic vinegar
- 2 drops olive oil
- 1 pinch of salt
- 1 cocktail onion
- 1 green olive
- 1 cornichon
Chill a cocktail glass and then rinse with the scotch. Stir the gin and dry vermouth over ice and strain into the prepared cocktail glass.
For the mushroom tincture I used Shiitake tincture from Green Heron Growers.
The Lake Erie Grape Discovery Center posted this on their Facebook today:
I really had a lot of fun Saturday at this event!
And I was in good company:
Thank you to the organizers, to my fellow competitors/friends and to the audience members who came out to support us!
It’s late Sunday night and I’ve had an incredibly enjoyable and very long, draining weekend — but it was an amazing three days!
•Friday night was Jamestown’s annual holiday parade, which ends at the city hall plaza pretty much right next to the restaurant where I work!
•Saturday was the first-ever local cocktail competition hosted by the Lake Erie Grape Discovery Center.
•Today I helped put on a baby shower for my wife, with some of our co-workers and family in attendance. But I didn’t want any of my restaurant co-workers to have to work the thing… Which had me juggling a lot of the cleaning, hosting, serving and bar duties— so I put my mom to work and this is easily my favorite picture from the weekend:
Had quite a few drinks tonight (and did a lot of swimming), but I’ll blog about those libations later.
Time for bed and then coffee in the morning:
And they serve wine!
The Prizefighter #1 is a cocktail that was created by Nick Jarrett.
I’ve written about the drink before, and you can read that post here.
Last night I was serving something to customers that was sort of like the Prizefighter #1, but different in that it had pineapple juice… So I figured I’d give the drink its own post today (and I don’t know if Nick Jarrett has already made this variation, so if someone knows… Leave me a comment).
Ingredients in the Prizefighter #1:
•1 oz. Fernet Branca
•1 oz. Carpano Antica
•3/4 oz. simple syrup
•1/4 oz. lemon juice
•6-8 mint leaves
•3-4 lemon wedges
And here’s how I made the above drink last night:
•1 oz bourbon
•1/2 oz. Fernet Branca
•1/2 oz. sweet vermouth
•1/2 oz. simple syrup
•1 oz pineapple juice
•1/2 oz. lemon juice
•6-8 mint leaves
•3-4 lemon wedges
Now, whereas with the Prizefighter #1 you shake and double-strain and serve up or on the rocks, I was serving this pineapple drink in a Collins glass finished with Sierra Mist.
This drink is also dessert. Or rather, this dessert is also a drink.
I stumbled across a list of boozy dessert drinks on Liquor.com the other day and made a note to myself to try this Berries & Prosecco Ice Cream Float:
The original post comes from a site called Lonny.com and from the date it looks like the article ran in the magazine at the end of last summer.
Here’s their recipe:
Berry-Prosecco Ice Cream Floats
- 1 bottle (750 ml) of dry Prosecco
- 1 pint vanilla ice cream
- 1 pint of mixed berries (strawberries, blueberries, raspberries)
- 1 tablespoon sugar
I didn’t have the recipe on hand when I made the drink at work earlier tonight, but playing it by ear worked out pretty well.
I tossed chopped strawberries and blueberries in sugar and then put scoop of vanilla ice cream, topping it with Prosecco and the berries. Easy stuff. And delicious!
Earlier in the week I posted about a friend who took a photo of two Midori Sours at the bar where I work.
That photo, and the conversation sparked, spurred me to try and modify the classic Midori Sour. That first post can be read by clicking here.
Everyone I know hates the idea of Midori Sours, and that’s mostly because they’re afraid of two things— getting too much of the liqueur and also having to drink packaged sours mix.
In my first attempt at modifying the drink, I added in Applejack with the Midori and lemon juice.
The addition definitely made for a different and even tasty drink, but it was too different — it didn’t feel like a Midori Sour any longer.
What follows is another attempt at updating the basis Midori Sour:
Modified Midori Sour #2
•2 oz Midori
•1 oz lemon juice
•1/2 oz Contratto Apertif orange bitter liqueur (or Aperol)
Shake all ingredients over ice ans strain into a chilled cocktail glass. Garnish with an orange wedge.
Again, thus was just an okay drink. It was more like a Midori Sour than my first attempt, but it was too sweet. I think the orange flavor worked nicely, but I need to change the proportions.