1.5oz "Russian Tiger Liquor" (see previous blog post for description)
4oz freshly brewed coffee
2oz half and half
2 egg whites
Combine all ingredients in ice-filled shaker and shake vigorously. Strain into an old-fashioned cocktail glass.
This drink started with just coffee and Russian Tiger Liquor, which I was hoping to treat as Kahlua. Unfortunately, RTL was far too overpowering in the drink, even with the addition of half and half. I decided to ice the drink, and to add egg whites to mellow out the taste without adding saccharine sweetness to it. One egg white would have suited the drink fine, but as I needed two egg yolks for my dinner recipe, I slipped the second white into the drink as well. The result was really pretty delicious; it was like a nutty-flavored iced coffee with cream. Yum!
Friday, October 8, 2010
October 1, 2010
2oz "Russian Tiger Liquor"
1 oz lemon juice
2 dashes Peychaud's bitters
Splash of soda water
Combine all ingredients in an ice-filled shaker; stir and strain into old-fashioned cocktail glass half filled with ice.
I inherited a strange Russian liquor from my former roommate. There are no English words on it anywhere and the only things I know about it are that it has an illustration of a tiger on its logo, and that it tastes kind of like a heavy-on-the-honey, weak-on-the-anise Jagermeister. Since it was already somewhat sweet (though nauseatingly strong), I decided it needed some sourness and bitters to balance it out. The resulting cocktail was pretty good; don't know how to describe the taste, but it was very strong, kind of sweet, and kind of sour. More of a kick in the face than a regular Old-Fashioned.
1 oz lemon juice
2 dashes Peychaud's bitters
Splash of soda water
Combine all ingredients in an ice-filled shaker; stir and strain into old-fashioned cocktail glass half filled with ice.
I inherited a strange Russian liquor from my former roommate. There are no English words on it anywhere and the only things I know about it are that it has an illustration of a tiger on its logo, and that it tastes kind of like a heavy-on-the-honey, weak-on-the-anise Jagermeister. Since it was already somewhat sweet (though nauseatingly strong), I decided it needed some sourness and bitters to balance it out. The resulting cocktail was pretty good; don't know how to describe the taste, but it was very strong, kind of sweet, and kind of sour. More of a kick in the face than a regular Old-Fashioned.
Thursday, September 23, 2010
September 23, 2010
Classic Martini
2 oz Bombay Sapphire Gin
0.5 oz Martini and Rossi dry vermouth
2 maraschino cherries (garnish)
[Note: recipe called for 2.5 oz gin, and olive instead of cherry. Excuses: wuss/poor]
Mix gin and vermouth for 30 seconds in ice filled cocktail shaker; strain into chilled martini glass. Garnish with cherries/olive.
So strong! How biting to the senses! But....perfect tasting classic martini! And pretty darn classy looking, too.
2 oz Bombay Sapphire Gin
0.5 oz Martini and Rossi dry vermouth
2 maraschino cherries (garnish)
[Note: recipe called for 2.5 oz gin, and olive instead of cherry. Excuses: wuss/poor]
Mix gin and vermouth for 30 seconds in ice filled cocktail shaker; strain into chilled martini glass. Garnish with cherries/olive.
So strong! How biting to the senses! But....perfect tasting classic martini! And pretty darn classy looking, too.
Saturday, September 11, 2010
September 11, 2010
Dry Manhattan
popularized by the Rat Pack
1.5 oz Rittenhouse rye whiskey
0.75 oz Martini and Rossi dry vermouth
1 or 2 dashes Angostura bitters
Combine all ingredients in shaker half filled with ice and stir well. Strain into martini glass and garnish with burnished lemon twist.
This was surprisingly easy after the mess I made of another seemingly simple drink, the Old Fashioned. I really like the dry vermouth with the rye and it sweetens it just enough. I must say that I haven't learned the trick to burnishing the lemon twist/peel. Try as I might I couldn't squeeze out any oil and the peel had charred places on it.Oh well...practiccccce.
popularized by the Rat Pack
1.5 oz Rittenhouse rye whiskey
0.75 oz Martini and Rossi dry vermouth
1 or 2 dashes Angostura bitters
Combine all ingredients in shaker half filled with ice and stir well. Strain into martini glass and garnish with burnished lemon twist.
This was surprisingly easy after the mess I made of another seemingly simple drink, the Old Fashioned. I really like the dry vermouth with the rye and it sweetens it just enough. I must say that I haven't learned the trick to burnishing the lemon twist/peel. Try as I might I couldn't squeeze out any oil and the peel had charred places on it.Oh well...practiccccce.
Thursday, September 9, 2010
September 9, 2010
Lady Water
created by The Cocktail Mouse
1.5 oz Bombay Sapphire gin
1.5 oz Martini and Rossi dry vermouth
1.25 oz St.Germain elderflower liqueur
1 splash orange flower water
Combine all ingredients in ice-filled shaker and strain into martini glass. Garnish with orange slice or burnished orange peel.
A demure, lady-ish martini! I made it up as an experiment combining gin and dry vermouth. I like how it came out: Not TOO sweet but not staggeringly boozy; slightly floral but just the tiniest bit, smells lovely, and is crystal-clear.
The only downside is that the taste suffered when it was no longer very cold. Then some of the booziness of the gin + the bitter of the orange flower water appeared. Next time I'll shake longer and serve in a chilled glass.
created by The Cocktail Mouse
1.5 oz Bombay Sapphire gin
1.5 oz Martini and Rossi dry vermouth
1.25 oz St.Germain elderflower liqueur
1 splash orange flower water
Combine all ingredients in ice-filled shaker and strain into martini glass. Garnish with orange slice or burnished orange peel.
A demure, lady-ish martini! I made it up as an experiment combining gin and dry vermouth. I like how it came out: Not TOO sweet but not staggeringly boozy; slightly floral but just the tiniest bit, smells lovely, and is crystal-clear.
The only downside is that the taste suffered when it was no longer very cold. Then some of the booziness of the gin + the bitter of the orange flower water appeared. Next time I'll shake longer and serve in a chilled glass.
September 8, 2010
Mamie Taylor
rough duplication of drink popularized at Seven Grand, The Varnish, and Cole's, all in Downtown LA
2 oz Rittenhouse rye whiskey
1 oz Rose's sweetened lime juice
Healthy splash Ginger People ginger juice
2 oz soda water
5 mint leaves
Combine all ingredients in shaker filled with ice; shake and strain into highball glass. Add ice to fill and garnish with mint leaves and brown crystallized ginger.
Pretty good! Same goodness as the first; a bit more limey and cool (from the mint). I'm still a sucker for the rose flower water though.
rough duplication of drink popularized at Seven Grand, The Varnish, and Cole's, all in Downtown LA
2 oz Rittenhouse rye whiskey
1 oz Rose's sweetened lime juice
Healthy splash Ginger People ginger juice
2 oz soda water
5 mint leaves
Combine all ingredients in shaker filled with ice; shake and strain into highball glass. Add ice to fill and garnish with mint leaves and brown crystallized ginger.
Pretty good! Same goodness as the first; a bit more limey and cool (from the mint). I'm still a sucker for the rose flower water though.
Tuesday, September 7, 2010
September 7, 2010
Mamie Getting Married
A Cocktail Mouse variation of the Mamie Taylor cocktail
2 oz Rittenhouse rye whiskey
1 oz Rose's sweetened lime juice
1 splash Ginger People ginger juice
2 dashes rose flower water
2 oz soda water
1 cube brown crystallized ginger
Mint leaves
Combine all ingredients except crystallized ginger and mint leaves in ice-filled shaker. Shake vigorously and strain into highball glass, then add shaker ice to fill glass. Garnish with mint leaves and ginger cube on a long toothpick.
Cocktail success!!!! This is a rough replica of a cocktail that I had at Cole's/The Varnish in downtown L.A. It is actually a kind of combination; the Cole's version used rye and no rose flower water (and I think ginger beer??) while the Varnish version utilized the rose flower water with vodka. I'm not sure of the exact ingredients and doses that each bar used but this is my closest approximation of the two....and...it was deliciously refreshing! Had I not known exactly how much strong alcohol was in the drink/had I nothing better to do with my night, I would have made several :) This first time I used the mint leaves only for garnish, but next time I may nix the rose flower water, and bruise mint leaves in the shaker. Cannot say enough how pleasing this cocktail was to me!
A Cocktail Mouse variation of the Mamie Taylor cocktail
2 oz Rittenhouse rye whiskey
1 oz Rose's sweetened lime juice
1 splash Ginger People ginger juice
2 dashes rose flower water
2 oz soda water
1 cube brown crystallized ginger
Mint leaves
Combine all ingredients except crystallized ginger and mint leaves in ice-filled shaker. Shake vigorously and strain into highball glass, then add shaker ice to fill glass. Garnish with mint leaves and ginger cube on a long toothpick.
Cocktail success!!!! This is a rough replica of a cocktail that I had at Cole's/The Varnish in downtown L.A. It is actually a kind of combination; the Cole's version used rye and no rose flower water (and I think ginger beer??) while the Varnish version utilized the rose flower water with vodka. I'm not sure of the exact ingredients and doses that each bar used but this is my closest approximation of the two....and...it was deliciously refreshing! Had I not known exactly how much strong alcohol was in the drink/had I nothing better to do with my night, I would have made several :) This first time I used the mint leaves only for garnish, but next time I may nix the rose flower water, and bruise mint leaves in the shaker. Cannot say enough how pleasing this cocktail was to me!
August 31, 2010
Rosy Rye Old-Fashioned
2 oz Rittenhouse rye whiskey
1 sugar cube
2 dashes Angostura bitters
Splash soda water
2 dashes rose flower water
1 maraschino cherry (optional)
Place sugar cube in old-fashioned cocktail glass and wet with Angostura bitters. Fill glass with ice. Add whiskey and rose flower water (personal addition) and stir till blended. Top with soda water as desired and garnish (optional) with cherry.
Tonight I discovered the full extent of why bitters are called what they are. I've only had them before in well-made drinks and didn't understand their potency. I thought my 2 dashes with done with a weak hand so I shook more out, assuming that they amounted to 2 sure-handed dashes. Wrong! They overpowered the drink and emphasized in the acidic booziness of the whiskey, which at 100 proof was hard for me to swallow with just a little soda water. I added the rose water as a personal touch but it did nothing for the drink. The cherry was the only good part of my first attempt at this drink.
2 oz Rittenhouse rye whiskey
1 sugar cube
2 dashes Angostura bitters
Splash soda water
2 dashes rose flower water
1 maraschino cherry (optional)
Place sugar cube in old-fashioned cocktail glass and wet with Angostura bitters. Fill glass with ice. Add whiskey and rose flower water (personal addition) and stir till blended. Top with soda water as desired and garnish (optional) with cherry.
Tonight I discovered the full extent of why bitters are called what they are. I've only had them before in well-made drinks and didn't understand their potency. I thought my 2 dashes with done with a weak hand so I shook more out, assuming that they amounted to 2 sure-handed dashes. Wrong! They overpowered the drink and emphasized in the acidic booziness of the whiskey, which at 100 proof was hard for me to swallow with just a little soda water. I added the rose water as a personal touch but it did nothing for the drink. The cherry was the only good part of my first attempt at this drink.
Thursday, August 26, 2010
August 26, 2010
The Fedora
(recipe from Imbibe magazine; created by Mike Ryan of Sable Kitchen & Bar in Chicago)
2 oz bourbon (Bulleit)
0.5 oz grenadine
0.75 oz lemon juice
0.25 oz simple syrup (brown sugar)
Pinch of salt
3 sprigs fresh thyme
Shake all ingredients vigorously with ice in shaker. Garnish with more thyme.
Wow! Great drink; shows off bartending skill.
I was really impressed with the balance in this cocktail; every ingredient harmonized but didn't become muddied. Tasted almost like a kicky punch but the charred-wood flavor in the bourbon and the thyme gave it a more earthy, almost sage-y taste. Took it from punch to refreshing cocktail! Bonus points because it looked awfully pretty :)
(recipe from Imbibe magazine; created by Mike Ryan of Sable Kitchen & Bar in Chicago)
2 oz bourbon (Bulleit)
0.5 oz grenadine
0.75 oz lemon juice
0.25 oz simple syrup (brown sugar)
Pinch of salt
3 sprigs fresh thyme
Shake all ingredients vigorously with ice in shaker. Garnish with more thyme.
Wow! Great drink; shows off bartending skill.
I was really impressed with the balance in this cocktail; every ingredient harmonized but didn't become muddied. Tasted almost like a kicky punch but the charred-wood flavor in the bourbon and the thyme gave it a more earthy, almost sage-y taste. Took it from punch to refreshing cocktail! Bonus points because it looked awfully pretty :)
Wednesday, August 25, 2010
August 25th, 2010
Revision From Yesterday!
1.5 oz Bulleit Bourbon
0.5 oz Rose's Sweetened Lime Juice
1 egg white
Splash orange flower water
2 healthy dashes Ginger People ginger juice
2 healthy dashes Angostura bitters
Shake all ingredients together vigorously in shaker halfway filled with ice.
Relative success! The egg white and bitters made for a very nicely textured and frothy drink.
Thought maybe a stronger hint of orange? But then again I could taste the orange flower water....maybe a bit of Cointreau would have been nice, but I'm fearful of muddying up the drink with too many ingredients. Perhaps all it needed was some oil from an orange peel set on fire...anyway altogether a pretty mellow and mildly complex drink.
1.5 oz Bulleit Bourbon
0.5 oz Rose's Sweetened Lime Juice
1 egg white
Splash orange flower water
2 healthy dashes Ginger People ginger juice
2 healthy dashes Angostura bitters
Shake all ingredients together vigorously in shaker halfway filled with ice.
Relative success! The egg white and bitters made for a very nicely textured and frothy drink.
Thought maybe a stronger hint of orange? But then again I could taste the orange flower water....maybe a bit of Cointreau would have been nice, but I'm fearful of muddying up the drink with too many ingredients. Perhaps all it needed was some oil from an orange peel set on fire...anyway altogether a pretty mellow and mildly complex drink.
August 24, 2010
1.5 oz Bulleit Bourbon
0.5 oz Rose Sweetened Lime Juice
Splash lemon juice
Splash orange flower water
Splash Ginger People ginger juice
1 oz club soda
Combine all ingredients with ice in shaker and serve neat with orange garnish.
Not bad; the ginger and orange flower water gave it some complexity. Next time I'd like to try slipping in an egg white, and maybe some orange bitters floating on top.
0.5 oz Rose Sweetened Lime Juice
Splash lemon juice
Splash orange flower water
Splash Ginger People ginger juice
1 oz club soda
Combine all ingredients with ice in shaker and serve neat with orange garnish.
Not bad; the ginger and orange flower water gave it some complexity. Next time I'd like to try slipping in an egg white, and maybe some orange bitters floating on top.
August 18, 2010
1.5 oz Bulleit Bourbon
0.5 oz St. Germain
1 oz dry white wine
Shaken all together with ice and poured neat. Garnish rim with honey ring and peach slice.
A little too sweet. And too strong. Not bad tasting, but not enough complexity to take it beyond a Chick Drink. Had the added inconvenience of knocking me off my feet when I would have liked to be productive.
0.5 oz St. Germain
1 oz dry white wine
Shaken all together with ice and poured neat. Garnish rim with honey ring and peach slice.
A little too sweet. And too strong. Not bad tasting, but not enough complexity to take it beyond a Chick Drink. Had the added inconvenience of knocking me off my feet when I would have liked to be productive.
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