Singapore Sling

Recipe courtesy of Ben Clemons

Originally created in a bar in Singapore 100 years ago and one of the oldest cocktail recipes still popular today, the Sling was adopted into tiki culture early on by Trader Vic (a pioneer of tiki drinks in the US) in a section of his drink menu titled "Drinks I Have Gathered from the Four Corners of the Globe." This menu also included such notables at the Pimm's Cup and Pisco Punch. Like it's cousin the Mai Tai, the Singapore Sling is probably most often thought of as a sweet, red drink full of rum that you enjoy at the hibachi grill, rather than the complex, tart, slightly bitter gin based cocktail it actually is. If anything, the Singapore Sling stands as the least saccharine tiki drink popular today, with all sweetness imparted by juice and the booze itself.

The famed mixologist D.A. Embury once said that "Of all the recipes published for [this drink] I have never seen any two that were alike." This one is based on one of the commonly accepted "original" recipes, but made it a little more modern and easy to make at home.

Equipment:

Cocktail shaker
Cocktail strainer
Hurricane-style glass

Ingredients:

1.5 oz london dry gin
.5 oz Benedictine
.5 oz Cherry Heering (or cherry brandy)
.5 oz fresh lime juice
1 oz pineapple juice
2 dashes Angostura Bitters
club soda

Method:

Fill shaker with ice. Combine gin, Benedictine, Cherry Heering, lime juice, pineapple juice, and bitters. Shake vigorously. Fill hurricane glass with fresh ice and strain cocktail into glass. Garnish with fresh fruit. 



Trinity Killer

Ask any parent who their favorite child is, and they (should hopefully) say that it would be impossible to choose. That's kind of how we feel about whiskey. Some days we really love our charcoal-filtered Tennessee stuff, other days its the sweet Kentucky bourbon. We'll even have a single-malt scotch moment from time to time. One thing that really gets us excited is when a whiskey comes along that doesn't quite fit into any existing category. Made in Virginia, Wasmund's Single Malt Whisky flaunts whiskey traditions, and that makes us all tingly.  

Wasmund's starts with a unique production method.  For starters, they use all barley. No corn in this bottle. They also smoke their malt with apple and cherry wood, which no one else does. On top of that, they never chill their whiskey during production, another thing hardly anyone does, which helps preserve the rich flavors throughout the process.

What does all this do for us, the drinker, you might ask? Well, the end result is a complex, smoky-yet-fruity whiskey that tastes more like a scotch than it does any whiskey from its neighbors in Tennessee and Kentucky. Wasmund's is produced and bottled in small batches, so it might just taste a little different from bottle to bottle, but we think it's scotch-like characteristics make a damn fine cocktail. The herby flavors of Carpano Antica and Yellow Chartreuse bring the whiskey to life and a touch of a good-quality grenadine adds just enough sweetness to even it all out.

Equipment

cocktail mixing glass
bar spoon
cocktail strainer

Ingredients:

1 oz Wasmund's Single Malt Whisky
1 oz Carpano Antica sweet vermouth
.25 oz Yellow Chartreuse
1 bar spoon Eli Mason Grenadine
2 dashes Angostura Bitters

Method

Combine all ingredients with ice in mixing glass. Stir and strain into a rocks glass

By Any Other Name

Homemade syrups are a great way to add a little somethin' extra to your boozy cocktails. Even better, they're crazy simple to make and tons-o-fun to experiment with. With any syrup, you're essentially making a flavored simple syrup. Simple syrup got that name for a reason - it's basically equal parts sugar and water. To make a flavored syrup, bring your water to a boil and infuse the flavors before adding sugar. In this case, we used a delicious rose syrup. Organic dried roses can be ordered online, or you could opt to add rose water instead (though you won't get the deep ruby color that you get from using real roses). Once made, keep your syrup refrigerated until needed. 

One thing to keep in mind when using syrups is to balance the sweetness with other flavors like acidity and bitterness. This can be done with fresh juices and, of course, more booze. Campari is one of the most popular bitter liqueurs. Invented in the 1800's in Italy, it's an aperitif that's infused with herbs and fruit to give it its distinctive flavor. An essential ingredient in two of our all-time favorite drinks the Negroni and Boulevardier, it's a great addition to this one below.

 

equipment:

mixing glass
bar spoon
fine mesh strainer
cocktail glass

ingredients:

.25 oz fresh lemon juice
.5 oz
.5 oz sweet vermouth
.5 oz rose syrup
1.5 oz Four Roses Yellow Label Bourbon
1-2 dashes Angostura Bitters

 

method:

Chill your glass with some ice. Add the booze, lemon, bitters and syrup to a cocktail glass with a few ice cubes. Stir for 20-30 seconds. Discard glass from ice and strain drink through a fine mesh strainer into the glass. Enjoy responsibly.

 

Georgia Kingpin

When Cathead Vodka started releasing flavored vodka, it was clear that they were not just another idiot putting out disgustingly sweet, candy-flavored vodkas. Made in Mississippi, they are obviously putting some serious thought and artistry into their products. Their Pecan Vodka is no exception. If you're expecting syrupy sweetness, you're sadly mistaken friend. It's complex and delicious and very mixable in ways that vodka typically is not.

Try this one, the Georgia Kingpin, and you'll see what we mean. 

equipment:

mixing glass
strainer
coupe glass

ingredients:

1.5 oz Cathead Vodka Pecan Vodka
1 oz chilled black coffee (strong)
.5 oz sweet vermouth
.5 oz Grand Marnier
2-3 dashes Angostura Orange Bitters
garnish with coffee beans

method:

Add some crushed ice to chill the glass. In a mixing glass, add a few ice cubes and pour all the booze and coffee over ice. Stir for 15-30 seconds to chill. Discard ice from glass and strain the drink into the glass. Drop a few coffee beans on top and enjoy...responsibly.