Drinks, Lockdown Libations

Lockdown Libations no. 20: Sake-tini no. 1

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A bottle of sake was at the front of the liquor cabinet when I opened it this week and that seemed good enough reason as any to make that the theme ingredient. The harder part was narrowing down one recipe I wanted to make. Sake, it turns out, makes a myriad of interesting cocktails.

Sake-tini no. 1 II

But I was particularly drawn to the simplicity of this one, the Sake-tini no. 1, and also because I immediately thought it would be a great way to use some of my delicious Sheringham Distillery Kazuki gin, which features cherry blossom petals, yuzu peel and green tea leaves and flowers. I love a theme, so matching a Japanese-inspired gin with sake — rounded out with a little Cointreau — sounded lovely.

Sake-tini no. 1 ingredients

I’m sure any dry gin — which is what the recipe calls for — will be great, but this seemed near magical with the Kazuki. Light and delicate, with just the subtle hint of orange liqueur to amp up the yuzu flavour.

I thought the cucumber was kind of an odd garnish, but it was refreshing.

10/10 didn’t think I’d like this as much as I do. The first one went down easily — so much so I put all the ingredients away to force myself to wait for a second….

Sake-tini no. 1 I

Sake-tini no. 1 III

Sake-tini no. 1

  • 2 1/2 ounces sake
  • 1 ounce dry gin
  • 1/2 ounce Cointreau or Grand Marnier
  • cucumber slice to garnish

To a cocktail mixing glass (or I used my shaker vessel), add a handful of ice and top with sake, gin and Cointreau. Stir until well chilled, about 30 seconds. Strain into coupe glass and garnish with cucumber slice.

 

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Drinks, Lockdown Libations

Lockdown Libations no. 19: Sbagliato

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Generally, TikTok is bad for me. I’ve lost far too many hours to that app over the course of the pandemic, watching mostly silly, sometimes funny, generally inane videos, often to the point where the app pops up with this whole “Whoa, you’ve been on here too long — go take a break!” message.

But, the algorithm is good. And that means I get a lot of great body positive content, fat women showing off amazing outfits and solid recipes. Like this one for a Sbagliato.

Sbagliato

The Italian word for ‘mistake’ or ‘mess up,’ the story goes this cocktail originated when a busy bartender accidentally swapped the gin in a Negroni for sparkling wine. Given how different those bottles tend to be, I’m not sure how that could happen. But, then again, I make one cocktail at a time. For just myself (Hello, COVID-19 safety measures). So…

Sbagliato I

I can honestly say, I quite like this cocktail. It’s all the bitter and hint of sweet from a Negroni or Boulevardier but without the boozy heaviness. This is the kind of cocktail I want on a sunny patio. With a plate of charcuterie and some olives. (Ignore the fact it is snowing as I type this.) I can see some lovely summer afternoons on my balcony sipping a double Sbagliato (three ounces is not much, especially given one-third is sparkling wine) as the weather warms.

Cin cin.

Sweet vermouth and Campari

Mixing a Sbagliato

Sbagliato II

Sbagliato III

Sbagliato

  • 1 ounce sweet vermouth
  • 1 ounce Campari
  • 1 ounce prosecco
  • orange wheel to garnish, optional (because, like, I never have these garnishes)

To a glass filled with ice, add sweet vermouth, Campari and prosecco. Stir gently to combine and garnish with orange wheel — if you have one.

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Drinks, Lockdown Libations

Lockdown Libations no. 18: Brandy Manhattan

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Apparently — and maybe this was obvious to everyone else? — there is a whole world of Manhattans beyond the standard rye/bourbon version.

I said last week I would start prioritizing liquors I haven’t tried yet and that means port and brandy. (Also marsala, but I think I may use it for dinner instead of a drink?)

I found a recipe for port I liked — watch this space — but the description talked about it being great for winter and, given it’s 18C today, that just felt very wrong. Not that a Manhattan is a particularly summery drink, but it does feel more timeless.

This cocktail is simple to put together, has very few ingredients and is just what the doctor ordered as I have just taught my last class for the semester. Easy, boozy, with a little cherry snack.

And yes, I can see this becoming a regular rotation member.
Brandy and sweet vermouth

Brandy Manhattan II

Brandy Manhattan I

Brandy Manhattan

  • 2 ounces brandy
  • 1 ounce sweet red vermouth
  • 3 dashes Angostura bitters
  • Luxardo or equivalent cherries and lemon peel to garnish

To a cocktail mixing glass (or I used my shaker vessel), add a handful of ice and top with brandy, vermouth and bitters. Stir until well chilled, about 30 seconds. Strain into coupe glass and garnish with cherries and lemon peel.

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Drinks, Lockdown Libations

Lockdown Libations no. 17: Right Word

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Right. After an Easter weekend break, we’re back. And just in time for a return to some restrictions in Alberta.

Let’s have a cocktail.

My friend, Dan McPhee, has been making a series of cocktails over on Facebook and one I immediately bookmarked was this, the Right Word. A play on the Last Word — which is such a great cocktail name — this drink swaps Last’s green chartreuse for a combination of St. Germain and Lillet Blanc. I’ve used these in cocktails before (week no. 1’s Peruvian Elder Sour and the Vesper Martini for week no.3, respectively) but we’re definitely at the point where liquors are going to be repeated — though there are still others that haven’t been cracked yet, so I will start prioritizing those.

Those who have been following along will know the Vesper didn’t blow my skirt up, so I was despairing a bit that this huge bottle of Lillet Blanc — a fortified white wine — was going to continue to sit unused in my cupboard.

Gin, Lillet Blanc and St. Germain

(Not so that Les Subversifs gin, which is my second bottle. Makes an excellent Gibson, which I am currently so devoted to that I’ve just made my own batch of cocktail onions. Good lord, what a finicky process.)

Given it contains two liquors I’ve had a hard time using up through this project, I really wasn’t sure what to expect of this cocktail. Turns out, I like the floral undertones and slight sweetness mixed with the tang of lime.

Regular rotation? Maybe not. But one I would happily revisit.

Pouring the Right Word

Right Word

Right Word

  • 3/4 ounce gin
  • 3/4 ounce Lillet Blanc
  • 3/4 ounce St. Germain
  • 3/4 ounce freshly squeezed lime

To a cocktail shaker filled with ice, add the gin, Lillet Blanc, St. Germain and lime juice. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch. Strain into a coupe or martini glass.

 

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