Floridita

Recipe courtesy of Ben Clemons

You've heard of a daiquiri. You've heard of Ernest Hemmingway (we hope). And you might know that those two things go together like Pat Sajak and Vanna White. Used to be, when we thought of a daiquiri, it was of the strawberry variety; bright red and fresh out of the island oasis machine, possibly topped with canned whipped cream. How misinformed we were! The original daiquiris of Hemmingway's day were simple concoctions of rum, sugar, and lime with crushed ice. Papa Doblo (Daddy Double), as he was known to the bartenders in Cuba, earned his name by ordering two drinks at a time. Sometimes referred to as Daiquiri #2, the Floridita stays true to it's roots, embellished only with a little bit of Luxardo and grapefruit juice.

When it comes to frozen or blended drinks, ice becomes a measurable ingredient. You don't want to use too much or too little, otherwise the proportions of booze will be off, and we certainly don't want that! We consulted a bartender friend of ours on the matter and he gave us a great tip on measuring the perfect amount of ice. Simply fill the glass you plan on serving your drink in with ice, and dump that right into your blender. The liquid will fill in the gaps. This recipe makes one drink but is easy to multiply, just measure your ice accordingly.

Equipment:

Blender
Bar spoon

Ingredients:

2 oz Flor de Cana White Rum
.75 oz fresh lime juice
.5 oz Luxardo
.5 oz grapefruit juice
granulated sugar
maraschino cherry for garnish

Method:

Combine two bar spoons of sugar, rum, lime juice, Luxardo, and grapefruit juice in blender with (measured) ice. Blend until smooth and garnish with a cherry. Ideally the drink will be thick enough for the cherry to rest on top with out sinking. Thats how you know you used the right amount of ice.

Port of Call

As you probably know, our April 3st of the Month is "all about the grapes." But if you know us, you know we don't really like to take things too seriously (maybe because we're drunk).

So, when Angel's Envy said they were coming back to serve up our members and guests for our April event, we were thrilled.

So why would a bourbon be a good fit for a grape theme? Angel's Envy Bourbon is not just any bourbon. It's finished in port wine casks. YUP! There's the grapes!

But don't go thinking it's just a novelty. The three-six months this 6-year aged bourbon spends chillin' in the 50 gallon French oak port casks gives it a subtle sweetness and exceptional smoothness. The result is definitely something to envy.

For this drink, it seemed only natural to pair it up with some port wine and give it just a touch of silky sweetness with Eli Mason Gomme Syrup and rich cherry syrup from Luxardo Cherries. 

 

equipment:

cocktail mixing glass
bar spoon
strainer
rocks glass
ice ball maker (optional, but ideal)


ingredients:

2 oz Angel's Envy Bourbon
.5 oz port wine
.25 oz Eli Mason Gomme Syrup
.25 oz cherry syrup from Luxardo cherries
Luxardo cherries for garnish


method:

Combine Angel's Envy with port, gomme and cherry syrup in a cocktail mixing glass. Add ice and stir to chill. Strain into a rocks glass with an ice sphere or large ice cube and garnish with cherries.

Hearthside Cocktail

Close your eyes and imagine snuggling up cozy around the fire. If you're somewhere pretty chilly it probably sounds pretty damn good, right? We think so.

This cocktail takes what might otherwise seem as a limited product and makes it perfect for Thanksgiving and the Holidays... Crown Royal Maple. Believe it or not, it's pretty good. It's is Canadian after all, of course they would have to go and make it taste like maple.

And when you pair that sweetness with complex flavors, it all works in harmony. We did just that by using a few key elements; Apple Jack Brandy, Pimento Dram (allspice liqueur) and Liquid Smoke. Yup, just a few drops, but it worked magic!

 

equipment:

cocktail shaker
strainer
rocks glass

ingredients:

1.75 oz Crown Royal Maple
1 oz Apple Jack Brandy
1 oz apple cider
.25 oz pimento dram
4 drops liquid smoke
Luxardo Maraschino Cherries for garnish

 

method:

Combine all liquids in an ice-filled shaker and shake the shit out of it. Strain into a rocks glass with fresh ice and garnish with cherries. 

Gin for the Win Cocktail

Gin. Likely the most misunderstood and under-appreciated booze out there today, well at least here in the South. 

There are many different varieties of gin, and each has its own flavor and profile. Some are significantly more fragrant and flavorful than others, with notes of juniper in the forefront. Others use botanicals like cucumber and rose to impart a more subtle flavor.

What's great about gin is that it has the mix-ability of a clear spirit and the complexity of a brown spirit. While we LOVE making cocktails with gin, a great gin really could simply be sipped neat or with single cube or two.

This simple cocktail takes Bols Genever Gin, made with the original 1820 recipe, and pairs it with a few pantry staples to create this slightly sweet and very delicious cocktail.

 

equipment:

cocktail mixing glass
bar spoon
strainer
rocks or old fashioned glass

ingredients:

2 oz Bols Genever Gin
1 oz Cocchi Rosa
.5 oz Luxardo Maraschino liqueur
.75 oz fresh-squeezed lemon juice
1 dash aromatic bitters
Luxardo cherries for garnish


method:

Combine all the spirits and lemon juice in the mixing glass and fill with ice. Stir to chill for 15-20 seconds. Place 2-3 cubes in your rocks glass and strain cocktail into glass. Add dash of bitters on top and garnish with cherries.

Lost in the Woods

Ever been lost in the woods? It sucks. But this cocktail does not.

We took the Old Forester Signature 100 proof Whisky and created a simple and delicious cocktail using a few of our favorite elements - gomme syrup, Luxardo cherries, bitters and Cocchi Rosa.

An aperitif wine blend of two aromatic varietals (Brachetto and Malvasia), Cocchi Rosa imparts notes of wild rose and summer berries. These are blended with herbs, fruit and spices, most notably gentian, cinchona and citrus like for the Bianco classic version, but with an extra addition of Ginger and rose petals. 

A quick chill, and you'll be drinking this boozy cocktail down quicker than you can make SOS smoke signals. Honestly, with this drink your hand, you probably won't want to be found.

 

equipment:

cocktail mixing glass

bar spoon

strainer

rocks glass

 

ingredients:

2 oz Old Forester Signature 100 Proof Whisky

1.5 oz Cocchi Rosa

.5 gomme syrup

dash aromatic bitters

Luxardo maraschino cherry for garnish

 

method:

Fill cocktail mixing glass with ice and add whisky, Cocchi Rosa, gomme syrup and bitters. Stir to chill before straining into a glass with three ice cubes and garnishing with cherry.

Bitter Angel

If you've never had Angel's Envy Bourbon or Angel's Envy Rye, you're seriously missing out. Both are unique in that they are aged new oak like other spirits, but they they go the extra step to finish them in recycled barrels from complimenting spirits. The bourbon is finished in port wine barrels and the rye in rum barrels. This process imparts a level of flavor to what would certainly be great booze on its own.

Angel's Envy is going to be present at our September 3st of the Month "Whisk(e)y vs Bourbon" event, so we figured it is high time we started making some cocktails!

When making cocktails with an outstanding base spirit the goal is to not cover up the flavors, but enhance them. That's why we love aperitifs...but you probably know that by now. Be it Aperol, Campari, Cynar, Fernet Branca. . . or in this case, Averna Amaro

Amaro literally means "bitter" in Italian. There are dozens of variations and the many varieties of bitter aperitifs can technically be called an Amaro (Cynar and Fernet, for example). But there's something perhaps a little softer in the flavor of Averna Amaro than some of the other options out there. You still get the dimension that rounds out the flavor of a cocktail, but we think it's less likely to overwhelm than some other varieties. 

Go get a bottle. You'll be glad you did.

 

equipment:

cocktail mixing glass
bar spoon
strainer
old fashioned glass

ingredients:

1.5 oz Angel's Envy Bourbon
.75 oz Averna Amaro
.75 oz Luxardo Maraschino Liqueur
.5 oz fresh lemon juice
2 dashes black walnut bitters
Luxardo maraschino cherry for garnish

 

method:

Fill an old fashioned glass with ice to chill and set aside. Add about 4-5 ice cubes to your mixing glass and add the spirits, lemon juice and bitters. Stir to chill for 15 seconds or so. Discard ice from the chilling old fashioned glass, add a couple/few ice cubes and strain cocktail into glass. Garnish with cherry and serve.

Man on the Moon

Sure, moonshine is great in simple cocktails like our Moonshine Mint Lemonade, but a good moonshine can stand up to much more complex flavors. American Born Moonshine is one of several good moonshines on the market these days, and at 103 proof, it packs a punch too.

In this boozy beverage, we've added a couple of our favorite aperitifs to this one to make it an ideal late-night after dinner drink: the minty bitterness of Fernet Branca and Ristretto Liqueur from Galliano (yes, that tall yellow bottle collecting dust on the back of bars across America). 

 

Man on the Moon - a boozy moonshine cocktail from 3st of the Month

equipment:

cocktail mixing glass
bar spoon
strainer
rocks glass

ingredients:

2 oz American Born Moonshine
.5 oz Fernet Branca
.5 oz Galliano Ristretto
2 dashes orange bitters
spoonfull of Luxardo Maraschino Cherry syrup
strip of orange zest and Luxardo Maraschino cherry for garnish


method:

Fill cocktail mixing glass with ice and add all three spirits, bitters and cherry syrup. Stir 15-20 seconds to chill before pouring into a chilled rocks glass with ice. Express oils from orange zest over glass before adding it and a cherry to glass for garnish.

Spiced Rum Old Fashioned

Who ever said an Old Fashioned had to be made with bourbon? Whoever they are, we don't give a shit, because this Spiced Rum from Sugar Island Rum Co. makes a good one if you ask us. Thanks to the slightly sweet flavor from the rum, we omitted the sugar from a classic Old Fashioned recipe, but pretty much all else is just the same!

Rum was the original American spirit after all and it just doesn't seem to get the street cred it deserves. Maybe this will help.

 

A new spin on an Old Fashioned - the Spiced Rum Old Fashioned from 3st of the Month

equipment:

rocks glass
muddler

ingredients:

2.5 oz Sugar Island Spiced Rum
2 dashes Angostura Bitters
1 slice of orange, cut in half
Luxardo Maraschino Cherries for garnish


method:

Place on half of the orange slice in the bottom of your rocks glass and add bitters. Muddle the orange slice to release flavors. Add rum and give it a quick stir. Add ice and garnish with remaining half of orange slice and cherries. 

The Elderly Gentleman

Complex flavors of liqueurs, bitters and aperitifs pair exceptionally well with bourbon. When using bourbon as the base, think of how you could add 2-4 elements as the 'seasonings' to your cocktail. But when making a boozy bourbon cocktail, keep one thing in mind: stir, don't shake. Shaking may be great for margaritas or drinks with lots of fruit juices, but when you're looking for something boozy, stirring is the way to chill without watering it down. 

This cocktail is the perfect example of that. We encourage you to experiment at home and try making this one two ways - stirred and shaken. You'll see how the flavors stand up in a stirred drink and seem to disappear when it's shaken. Another trick we love to use in boozy bourbon drinks is gomme syrup. It's essentially a rich simple syrup with the addition of gum arabic. This one ingredient adds a silky-mouth feel that cuts the sharp boozy edge without compromising the flavors. Eli Mason makes a great one - get it and keep it in your bar.

 

Make this boozy bourbon drink: The Elderly Gentleman from 3st of the Month

equipment:

cocktail mixing glass
bar spoon
strainer
cocktail glass

ingredients:

2 oz Four Roses Yellow Label Bourbon
1 oz Violet Liqueur
.5 oz Cynar
.5 oz Eli Mason Gomme Syrup
Luxardo Maraschino Cherry for garnish


method:

In a cocktail mixing glass, add a few large ice cubes and pour in bourbon, violet liqueur, Cynar and gomme syrup. Stir for 20-30 seconds to chill before straining into a chilled cocktail glass. Garnish with a cherry.

The Rosey

Flower waters have been around for centuries. Originally used for their fresh fragrances, they started making their way into food and drinks as early as the 16th Century. While they may not be commonplace in most kitchens, keeping a few flower waters on hand will surely lead to a future of more flavorful cocktails and desserts.

Rose water, also called rose flower water or rose blossom water, is the by product of the distillation of roses for rose oil. While the oil goes into perfumes, the water is used for everything from baklava to religious ceremonies. Look for it online at Amazon or in your local Middle Eastern market. 

In this cocktail, we paired it with bourbon, Four Roses Yellow Label Bourbon to be precise. The existing floral notes of the bourbon pair exceptionally with this boozy cocktail. While we chose to make it with splash of seltzer, you could also enjoy it more 'old fashioned' style with a single large ice cube or strained and served neat.

 

equipment:

cocktail mixing glass
bar spoon
strainer
double old fashioned glass

ingredients:

2 oz Four Roses Yellow Label Bourbon
.25 oz Rose Water (easily found in Middle Eastern markets at Amazon)
.25 oz Lemoncello liqueur
.5 oz sweet vermouth
2 oz seltzer
Luxardo Maraschino cherry (with syrup) for garnish

 

method:

Chill glass and start making the cocktail by filling your cocktail mixing glass with a few ice cubes. Pour bourbon, rose water, lemoncello and vermouth into glass. Stir for 30 seconds to chill. Place a few ice cubes in your chilled double old fashioned glass and strain cocktail into glass. Pour seltzer on top and garnish with delicious Luxardo cherry or two and a few drops of the sweet cherry syrup.