drink Archives - Patent & the Pantry

Lockdown Libations no. 23 – Classic Cocktails: Boulevardier

June 11, 2021 No Comments

Things are shifting in this pandemic world: restaurants are opening their doors again to indoor dining, libraries are welcoming readers back, gyms are back to letting people do gym things. Bubbles are about to be relaxed. And second-dose delivery is ramping up as the government moved up dates for those who got their first vaccinations in April.

My blog, my opinion: I, too, want things to be like they were before (in terms of freedom to go where I want and see people without endangering their health), but it feels too quick. Too much, too soon. Without careful thought and consideration.

I had thought about winding Lockdown Libations down. Truthfully, I didn’t think it would be in it’s 25th week. (I gave myself a couple weeks off here and there).

But instead I’m going to take a break from new things and share some of my favourite classic cocktail recipes.

Starting with a Boulevardier.

I’m often surprised when people say they haven’t heard of this, but it’s nowhere near as famous as its… parent? Cousin? The Negroni. Same idea in terms of equal parts campari, sweet vermouth and gin, but for a Boulevardier you swap the gin with bourbon or whiskey. It’s one of those cocktails that’s dangerous easy to memorize and anyone with a semi-stocked liquor cabinet has all that’s needed. (Except, perhaps, like me, an orange peel. But I wouldn’t let that stop me and I suggest it shouldn’t stop you either.)

While the traditional recipe is equal parts, I like to lean a little more on the bourbon, which I find to be more balanced — not mathematically, of course, but in terms of taste.

I recommend experimenting. I’ve seen versions that use the traditional method. Others with 3/4 ounce each of Campari and vermouth to 1 1/2 ounces of bourbon and so on. There’s also no rule the Campari and vermouth need to be in equal volume. So, there’s room to play to make it truly your own.

The recipe I have here is my preferred version.

I’ll be back next week with another classic.

Boulevardier

1 1/2 ounces bourbon
1 ounce Campari
1 ounce sweet vermouth
orange twist for garnish, optional

Add liquors to a mixing glass with ice. Stir until well chilled. Strain into glass with fresh ice — preferably one large cube. Add garnish.

Drinks, Lockdown Libations

Lockdown Libations no. 21: Bee’s Knees

May 14, 2021 No Comments

Cracking a new bottle for this: Saskatoon Honey Gin from Eau Claire Distillery.

What better liquor for a Bee’s Knees, which is all about the honey, than this gin made from locally sourced honey, Saskatoon berries and rose hips, along with the usual botanicals.

This week calls for sweet and simple. And this fit the bill perfectly. Softly sweet, slightly floral. Delicate and soothing.

I used my Tantalus Vineyards honey again — the last of it, actually — and it lent such a lovely flavour to the cocktail. A perfect farewell for that jar of deliciousness. Given how much of a role it plays in this cocktail, if you do have good honey hanging around in your cupboard, this is a good place for it.

I/m feeling a little low on words this week, so I’ll just say that I enjoyed this far more than I thought I would. Really. Truly. Like, I wish I had more honey, really, truly.

If you have gin — any standard one should work; having a honey-infused one was a bonus — I 10/10 recommend giving this a try.

Bee’s Knees

2 ounces gin
1 ounce fresh lemon juice
3/4 ounce honey syrup — see below

To a cocktail shaker filled with ice, gin, lemon and honey syrup. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch. Strain into a coupe or martini glass.

Honey Syrup

1 cup honey
1/3 cup hot water

Combine honey and hot water and stir to combine. Use immediately. Leftovers can be stored in the fridge for up to five days.

(I didn’t have a full cup of honey — nor was I sure I wanted that much syrup! So, I’ll confess I did the math and did three parts honey to one part hot water to make a far smaller batch. Here’s where knowing kitchen math is super helpful: one tablespoon = three teaspoons. So, I did 1 tablespoon honey to 1 teaspoon boiling water. Made just a little more than the required 3/4 ounces needed.)

Drinks, Lockdown Libations

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

April 30, 2021 No Comments

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.

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.

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

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.

Drinks, Lockdown Libations

Lockdown Libations no. 19: Sbagliato

April 23, 2021 No Comments

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.

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…

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.

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.

Drinks, Lockdown Libations

Lockdown Libations no. 18: Brandy Manhattan

April 16, 2021 No Comments

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 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.

Drinks, Lockdown Libations

Lockdown Libations no. 17: Right Word

April 9, 2021 No Comments

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.

(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.

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.

Drinks, Lockdown Libations

Lockdown Libations no. 16: Lavender Gin Sour

March 25, 2021 No Comments

Well, here we are, four months since this project started and no significant signs of slowing, given we’re still in a global panini. Vaccinations are rolling out, thank god. But I think we still have a few more months of this series to come.

That may call for some aromatherapy.

Uh, in a drinkable format.

I love lavender. LOVE. I’ve got it in my essential oil diffuser, I spritz my pillows with a linen spray scented with it, I spray my face with a mixture of lavender and distilled water for a little pick-me-up. (I keep it in my fridge, even — so refreshing!) My current favourite perfume has a lavender undertone. Even my keyboard wrist rest, which is filled with flax, has been scented with the stuff.

I like the flavour as much as the scent. I’ve been making lavender shortbread for years (unexpectedly delicious with some cheeses, like a cave-aged Gruyere) and enjoy a good cup of tea that contains the little purple buds.

So, a couple of months ago, I decided to make a lavender-infused simple syrup and, since then, have used it for everything from Bourbon Sours to stirring it into my morning cup of tea.

And this is a really easy way to take a standard cocktail in new directions: by either infusing a simple syrup or even the liquor itself.

It’s a little easier to experiment with flavouring simple syrups — especially given you can do very small batches to see if you like the result without dedicating an entire bottle of expensive liquor to the endeavour. More delicate herbs, like basil and sage, do better infusing a simple syrup than hard liquor, but, really, you’re only limited by your taste preferences. Spices, fresh ginger, fruits and berries… anything goes.

Infusing liquor itself requires something a little sturdier. Think herbs like rosemary, citrus peel and botanicals or spices. (None of you will be surprised, I’m sure, to learn I threw a few tablespoons of dried, culinary grade lavender into a bottle of Gordon’s gin to let that steep.)

Then making a cocktail basically becomes a game of mix and match. As long as the proportions of liquor, lemon and syrup remain the same — as outlined in the recipe below — you should be mixing up a decent drink. The only thing to think about is how the liquor will match the simple syrup flavour. I’m not sure I’d be interested in cilantro and bourbon, for example. But cilantro with gin… oh, and some lime instead lemon? Yeah, I think there’s something to that idea.

A few things to keep in mind for the recipe: one, the colour of your lavender syrup will vary depending on the plant varietal, the colour of the buds and a host of other factors, so don’t expect it to come out purple. Mine was a sort of pinkish colour, while others I spotted online were more clear or even slightly green hued. Two, I’ve used Empress Gin, which gets its lovely purple hue from butterfly pea blossoms (which then goes pink with the addition of an acid, like lemon) to try to play up the colour in the cocktail. But most London dry gins will work here. Three, I’ve given a range of measurements for the lavender in the simple syrup recipe. I know I like the flavour, so I did the full two tablespoons, but you may want to start on the lower end and see how it tastes. A longer steep time will also affect the strength. As it cools, try a taste every so often and strain off the flowers when you’re happy with the flavour. Four, the egg white, as always, is optional. The drink will have a sharper flavour without it, but that’s not necessarily a bad thing.

Lavender Gin Sour

3 ounces gin
1 ounce freshly squeezed lemon juice
1 ounce lavender simple syrup — see recipe below
1 egg white, optional

To a cocktail shaker, add the gin, lemon juice and lavender simple syrup. Shake without ice until the white is frothy. Add the ice cubes and shake again until the drink is chilled.

Strain into a chilled cocktail glass.

The egg white is optional, of course. If not using, skip the dry shake and just add all the ingredients, along with ice, to the shaker and then shake until well chilled.

Lavender Simple Syrup

1 cup sugar
1 cup water
2 tablespoons lavender blossoms — culinary grade

Combine the sugar, water and lavender (amount depending on how much lavender flavour you want) in a small pot and warm over medium-low heat, stirring occasionally, until the sugar has dissolved. Turn off heat and let the simple syrup steep as it cools. The lavender flavour will deepen depending on the steep time. Strain the flowers and transfer the simple syrup to a jar or bottle. Store in the fridge.

This recipe is easily halved, if you don’t want a full cup of syrup.

Drinks, Lockdown Libations

Lockdown Libations no. 15: Aperol Cosmopolitan

March 19, 2021 No Comments

I don’t remember the last time I had a regular Cosmo. There was certainly a time when they were a drink of choice. Yes, because of Sex and the City. Yes also because they are highly drinkable and it was at a time in my life when sipping something from a martini glass (even though I couldn’t handle an actual martini) felt very sophisticated.

And then I stopped drinking them.

There’s only a small overlap between a classic Cosmo (vodka, orange-flavoured liqueur, cranberry and lime) and this Aperol version I came across. I suppose there are orange-y undertones to Aperol? But the slight bitter, herbaceous notes of the liqueur don’t seem to have much to do with cranberry and Cointreau — to the point where this feels like a misnamed cocktail.

But does it work? That’s the main question. And the answer is yes. It’s actually a nice drink, though I would never have associated it with a Cosmo.

The vodka creates a nice neutral base for the lime and Aperol and the citrus seems to enhance the herbal undertones. It’s more of a sipper for those reasons, but I liked it.

Part of the regular rotation? Maybe not. But I like the idea of whipping one up when this goddamn pandemic is over and I’m entertaining friends, introducing it with, “Here’s something a little different!”

Aperol Cosmopolitan

2 ounces vodka
1 ounce lime juice
1/2 ounce Aperol
lime twist for garnish

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

(Yes, I drink while blogging — ha!)

Drinks, Lockdown Libations

Lockdown Libations no. 14: Bourbon Sidecar

March 12, 2021 No Comments

I needed an easy one this week, so it was time for the Bourbon Sidecar.

Three simple ingredients, one quick shake with ice, presto: cocktail.

I think I had my first Sidecar thanks to a recipe from the Barefoot Contessa, Ina Garten. When it came time to put it in my own cookbook, I had to experiment to find the exact proportions of lemon, Cointreau and Cognac that I liked since research showed some variations. (In the end, I didn’t like any of the three I tried, so I dumped them into a pitcher and drank that, only to find it was the exact taste I had wanted. I then had to mathematically reverse engineer the recipe — worth it.)

Trying a bourbon version seemed a no-brainer. I like Sidecars. I like bourbon. Done.

Spoiler alert: this was, very unexpectedly, not my favourite.

It tasted good, don’t get me wrong. But I think it was a little less nuanced than the traditional version with Cognac. Something about it felt a little… plain.

Given how many cocktails in just 14 weeks have involved lemon, Cointreau and something else, I think I just wanted something more from this one.

Good, but probably not going to make it into the regular rotation. Care to disagree? I’d be eager to hear what you all think if you make it. Let me know!

Bourbon Sidecar

1 1/2 ounces bourbon
1/2 ounce Cointreau
1/2 ounce freshly squeezed lemon juice

To a cocktail shaker filled with ice, add bourbon, Cointreau and lemon juice. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch. Strain into a glass.

Drinks, Lockdown Libations

Lockdown Libations no. 12: Spicy Averna

February 26, 2021 2 Comments

At the back of the cupboard, there is a bottle of Averna Amaro, which I purchased for one sole purpose: to make Black Manhattans.

To say I was once addicted to that cocktail, which I was first introduced to at Model Milk — it was on the drinks list from the first day it opened — could be an understatement. My love was real. And strong. As were the cocktails themselves. Ahem.

Since the goal of this project is not to make old favourites but explore new options, that meant trying to find something else to do with the Averna.

A deep brown liqueur, almost cola-like in colour, Averna Amaro plays well with the bourbon and orange zest in the original Black Manhattan recipe. This Sicilian bitter’s recipe has, apparently, remained the same for more than 150 years. With notes of citrus zest, warming spices, cola and ginger, I get why I’m drawn to it.

And I was surprised at how versatile it appears to be — though most recipes seem to play up the citrus and ginger. I saw highballs with lime and mixed cocktails with tequila — even a traditional bourbon sour spiked with Averna.

With three lemons in the fridge and a bottle of ginger beer I’ve had since… I actually don’t know, to be honest… going with the Spicy Averna was an easy choice.

The heat of ginger and tart lemon do really well against the liqueur. And it was nice to not have to pull out the cocktail shaker.

This will do really well in the hotter days of summer. I am already predicting some tipsy afternoons on my balcony.

Spicy Averna

2 ounces Averna Amaro
1/2 ounce fresh lemon juice
4 ounces ginger beer*
piece of candied ginger for garnish (optional)

Into an ice-filled Collins glass, add the Averna Amaro and lemon. Top with ginger beer and stir very gently.

If garnishing, slice partway into the ginger and perch on the glass rim. (I didn’t have any, so I skipped this part. But I bet that is a delightful garnish.)

*Not to be confused with ginger ale, which doesn’t have the requisite spicy punch of heat that ginger beer does.

Drinks, Lockdown Libations

Lockdown Libations no. 11: Gold Rush

February 19, 2021 4 Comments

I think the remainder of this project will essentially involve bouncing back and forth between gin and bourbon recipes, since that’s what the bulk of the bottles in my cupboard contain. With the odd vodka one thrown in.

Since last week was gin, it’s only fair to go back to bourbon. (I’m a middle child; I’m all about fair.)

I’ve also set a mini goal to not use Cointreau for at least the next couple of weeks. Which rules out the Bourbon Sidecar I was considering — watch this space!

Over the summer, when the travel restrictions were eased, I spent a few days in Kelowna and visited the Tantalus winery for a tasting. I ended up buying a few bottles. (Their Riesling is excellent.) And I impulse bought some of their honey. A little jar with the most beautiful golden colour. The vineyards have beehives and Arlo’s Honey Farm collects the golden liquid from them and puts it into jars so it can be sold in the wineshop.

I’ve been sitting on it for several months now mostly because I wasn’t sure what to do with it. (I basically use honey in tea and for peanut butter and honey sandwiches — I make no apologies — and this seemed a little bit of a waste for the Tantalus.) But I cracked it a few weeks ago for tea and when I was licking the spoon after, I was taken aback. The depth of flavour is so lovely. It’s not just that straight-up sweetness from big-production honey.

(Aside, I think I shall drizzle some over Parm tonight for watching the next episode of WandaVision.)

Coming across this recipe for a Gold Rush seemed the perfect opportunity to use this honey. And, really, it’s a Bourbon Sour with a different sweetener. What’s not to love?

Break out any good honey you have for this one. You will be rewarded.

Gold Rush

2 ounces bourbon
1 ounce honey syrup — see below
3/4 ounce fresh lemon juice
lemon peel, to garnish

To a cocktail shaker filled with ice, add bourbon, honey syrup and lemon juice. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch. Strain into a rocks glass with one large ice cube. Garnish with lemon peel.

Honey Syrup

Warm equal parts of honey and water on the stove (or microwave on low heat), stirring occasionally until dissolved.

Confession: I did this by boiling water and adding it to an equal part of honey and then stirred. Which, bonus, means not having to wash a pot.

Drinks, Lockdown Libations

Lockdown Libations no. 10: White Lady

February 12, 2021 No Comments

I’ve never heard of a White Lady before. That’s not the start to some Karen joke, I swear.

Which is surprising given it is described as a gin-based Sidecar — hello! — and seems to be in the vicinity of a classic sour.

Although initially looking for a vodka recipe, nothing felt particularly inspiring, but when I searched for gin cocktails, this one popped up and I was game — even though I feel like I am, at this point, abusing my poor Cointreau bottle quite a bit.

The original White Lady, the creation of a bartender named Harry McElhone, was a combination of Cointreau, lemon and … creme de menthe. Which, no. A decade after that he realized what I would consider the error of his ways and replace the creme de menthe with gin. (There is some contention in its history insomuch as the American Bar at the Savoy Hotel credits the creation to one of their bartenders, Harry Craddock.)

Given it’s a classic, I was surprised to discover how many variations there were when it comes to measurements.

Some recipes called for two parts gin to one each of lemon and Cointreau. Others skewed more to the gin. Some called for simple syrup, some for egg white and others for neither of those ingredients. (Egg white was a later addition to the recipe. Neither of the so-called original versions used it.)

I tried both with egg white and without. You know, for SCIENCE!

I do enjoy the smoothness the egg white brings to a cocktail, especially when you use a dry shake method to really froth things up. But there was also some pleasure in the simplicity of preparing the drink without the need for the two-step shake. The flavour of the White Lady without the egg white was sharper, brighter. With it, the drink was gentler. I’m not convinced one is noticeably better, just different.

The White Lady made with egg white is smoother in texture and flavour.

Made without egg white.

I wanted to pull out my Empress Gin for the first time in the Lockdown Libations challenge. I thought a slight purple hue to the drink would be a nice touch, but it was lost in the egg-white version. It did cast a slight pink (because of the interaction with the acid of the lemon) to the non-egg white version, which was quite pretty on an otherwise dreary afternoon.

White Lady

1 1/2 ounces dry gin
1 ounce Cointreau — or another orange-flavoured liqueur
1 ounce fresh lemon juice
1/4 ounce (about 1 teaspoon) simple syrup
1/2 ounce egg white*

*The egg white of a typical large egg is 1 ounce. So, to make a single batch, you want half of an egg white. Of course, you could make it easy on yourself and mix two at once and just use the whole white. ;)

To a cocktail shaker, add the gin, Cointreau, lemon juice and simple syrup. Shake without ice until the white is frothy. Add the ice cubes and shake again until the drink is chilled.

Strain into a chilled cocktail glass.

The egg white is optional, of course. If not using, skip the dry shake and just add all the ingredients, along with ice, to the shaker and then shake until well chilled.

Writing while sipping…..

Drinks, Lockdown Libations

Lockdown Libations no. 8: Campari-Gin Old Fashioned

January 29, 2021 No Comments

If you know me, you know I like bourbon. If you know I like bourbon, you can guess I love an Old Fashioned. (I do.)

It’s one of the few cocktails I’ll make on the regular, partly because they’re so damn easy. And you get a lot of bang for a small-effort buck.

It never occurred to me to make one with something other than brown liquor. It certainly never would have crossed my mind to use gin.

Gin is mostly for fizzes and tonic and martinis, no? Apparently not.

I decided to focus on Campari this time around as I have two bottles (one mostly finished, in my defence) and one yet to be cracked. I keep them on hand for Boulevardiers and Negronis, but wanted to see what else this bittersweet, beautifully coloured liquor could do.

I actually stumbled on this one for a Campari-Gin Old Fashioned last week but was missing an orange and didn’t want to make any substitutions since I had an inkling this needed all the right bits to make for a balanced cocktail. It was at the top of my grocery list this week.

It’s a quick and straightforward cocktail but has lovely depth of flavour. I like how the sugar and orange lifts the bitter of the campari and plays up the flavours in the gin. I went with Eau Claire Distillery’s Flourish and it was a perfect match.

The result is a highly sippable, sweet, bitter, fruity drink that I think really exemplifies something being greater than the sum of it’s parts — Hi, Gestalt! Thank you, Grade 12 psychology.

And while I suspect it would be good at any time in the year, I feel this will be a dangerously delightful addition to drinking on my balcony this summer.

(Aside: the original recipe called for a splash of soda water, but I didn’t think that would benefit the drink at all — just water it down. So I skipped it. And I have zero regrets.)

Campari-Gin Old Fashioned

a sugar cube
1 piece of orange peel
1/2 ounce Campari
2 ounces dry gin
ice

In a rocks glass, muddle together the sugar cube, orange peel and Campari until the sugar has mostly dissolved.

Add the gin and stir to combine. Add ice and stir until chilled.

Drinks, Lockdown Libations

Lockdown Libations no. 6: Lime Drop Martini

January 15, 2021 2 Comments

This week has felt like a month and there is nothing I want to do more this afternoon than shut down my computer, text some friends to see who’s around and go for a cocktail.

But, you know, pandemic.

So, instead, a martini while texting it is! And, of course, the next episode of Drag Race. It’s the little things.

I bought some limes the other day — I actually don’t remember what I had planned to do with them, so this week I wanted to do something that would take advantage of that bounty. And, let’s face it, use them before they go bad. Related: why is that lemons have so much more lasting power than than green-skinned cousins?

I have cranberry juice, so I was thinking of doing a Cosmopolitan. I suppose they’re on my mind because of the announcement Sex and the City is coming back. (And… no. Can we not just make NEW shows with new characters? Please?) But I nixed it because the point is to try new things and I most definitely have had a Cosmo or two in my life.

But the idea of vodka and lime intrigued, which is what led me to the Lime Drop Martini.

I already love a lemon drop, so I don’t know why I was a) surprised a lime version existed and b) I hadn’t thought of it myself.

In looking up various versions, though, I was puzzled that most called for the addition of superfine sugar instead of using simple syrup. Or, if they did use syrup, it had been infused with mint, which, as far as I’m concerned, makes it a very different drink. Since I don’t think most of us have superfine sugar lying around, I’m using the normal stuff for the rim and simple syrup, which mixes in with a cocktail much more easily, for the drink itself.

It is, in a word: delightful.

I hope you’ll agree.

Lime Drop Martini

3 ounces vodka
1 ounce Cointreau — or another orange liquor, such as Grand Marnier or Triple Sec
1 1/2 ounces fresh lime juice
1 to 1 1/2 ounces simple syrup —
sugar, to rim the glass
lime wheel for garnish

Set a couple of tablespoons of sugar onto a small plate.

Rub the squeezed lime around the rim of a martini glass. Swirl the rim of the glass through the sugar — you can do the entire top of the glass or just half, whatever you’d like.

To a cocktail shaker filled with ice, add the vodka, Cointreau, lime juice and syrup. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch.

Strain the drink into the glass.

Garnish with a lime wheel, if desired.

Drinks, Lockdown Libations

Lockdown Libations no. 4: Gibson

December 18, 2020 4 Comments

Can I do two martini posts in a row? With the amount of gin I have, I would say the answer is yes.

But, more than that, I think I’ve discovered a new favourite cocktail so, yes, that’s more than enough reason to do so.

I was recently, gratefully, on the receiving end of a media drop featuring two bottles of liquor from a Quebecois distillery whose products are now hitting the Alberta market thanks to Spur Imports.

The package of holiday cheer featured a bottle each of gin and creme de menthe from Les Subversifs, among other goodies.

The small distillery currently offers four options: vodka, the aforementioned gin, a creme de menthe — which, don’t you dare raise your nose at; this is no mouthwash-evocative booze you used to drink as a teenager at clandestine house or bush parties —and a maple liqueur, each named for an historical Quebecois figure.

(I’d like to note here that I have been very fortunate in my career to be gifted products to try and opportunities to eat at new restaurants etc. I try to ensure it’s very clear when I’m being gifted something because it’s really important to me to make a distinction between a gift/media event and something I am posting about because I love and truly endorse it. This gin? It very much fits into the category of “gifted but 10/10 would purchase — and likely will.” Also, most of the time that you see me posting on social, it’s because I paid my own money for things. OK, I feel better for getting that out of the way.)

Which means that when I tell I consumed about a fifth of the bottle of Isabelle Montour creme de menthe, it is a legit endorsement of a delicious liqueur that works simply on the rocks, though I will definitely be trying it as a hot chocolate add-in.

But I digress.

Admittedly — and certainly confirmed by the Vesper Martini disaster — I’ve never been much of a martini drinker. I can remember the first I had, with my friend Julie at some bar in Victoria while we were still at UVic for our undergrads. (Pucker readers, it’s the same Julie who introduced me to the beauty of the Whiskey Sour, so any encouraging she did for me to have a martini is entirely forgivable.) Obviously, my tastes have changed a lot in the, cough, cough, number of years since then. But I still haven’t really managed to get into martinis.

Until this one.

Behold the Gibson!

Actually, let’s be clear: behold the Gibson made with Les Subversifs’ Gin Marie-Victorin.*

*Because, let me tell you, if I’ve learned nothing else in recent weeks it’s that some hard liquors are better in some applications over others. One gin is great with tonic, while another is really best where it can shine. And this gin? It’s the latter.

With similar leanings as a London dry, there are undertones of lemon, juniper, cardamom and coriander. But the subversion comes from using parsnip — surely an unexpected ingredient — to lend a slight sweet, earthy note that makes for a very smooth, highly drinkable gin.

The first time I tried it was straight-up… and I liked it.

So I was intrigued when it was suggested I try it as a Gibson. Gin + pickled onion? Yes, I am in.

This is not the martini where you skip over the vermouth because you really just want ice-cold gin in a fancy glass. Vermouth is crucial. As is the briney, acidic addition of a cocktail onion.

The ones I had the pleasure of enjoying — eight pearl onions over two cocktails — were made by a former colleague. I had been hoarding them for the last numerous months and, frankly, I’m glad I did. They were waiting for this cocktail. Now it won’t take long for the rest of them to disappear.

Like most martinis, the beauty here is in the simplicity and using liquors you genuinely enjoy. (It doesn’t have to be this gin. But it does have to be one you love the taste of, of course.) If I can, I would recommend adding just the smallest, dirtiest splash of pickled onion brine before stirring to chill.

It’s a drink and a snack all in one!

Gibson

2 1/2 ounces gin
1/2 ounce vermouth
cocktail onions

Add gin and vermouth to a mixing glass full of ice. Stir until well chilled.

Strain into a chilled cocktail glass. Garnish with cocktail onion — no judgment on how many.

Drinks, Lockdown Libations

Lockdown Libations no. 1: Peruvian Elder Sour

November 27, 2020 6 Comments

I need a project — so sayeth a lot of us right now as we face rising numbers of COVID-19 cases and decreasing ways to be with friends and family.

I’m not going to make this a whole coronavirus thing, other than to say I need something to do with some regularity to keep myself occupied. And one thing I’ve had in the back of my mind for a few years now is to come up with a way to use all the odds and ends liquor bottles in my cupboard.

There are a lot of them. Like, I’ve-had-to-make-a-list-of-what’s-in-there-to-keep-it-straight a lot.

Many are different brands of the same type of liquor — I have no fewer than six gins, for example. But others are one-offs that I’m not really sure what to do with. Like blueberry vodka and Pisco and two bottles of Cointreau. Yes, two bottles.

So, here we go. Project Lockdown Libations.

The rules are simple — and yes, I need rules. Otherwise the project will fall apart.

Rule no. 1: Each week, I need to make a cocktail. The results of this will be posted here.

Rule no. 2: Each cocktail must use something from the cupboard of wonders.

Rule no. 3: The primary ingredient may not be repeated until every single bottle — lord, help me — is used at least once. (Caveat: they can be used as secondary ingredients.)

That’s it.

Down the road, I’m hoping to get some local bartenders involved — if you’re game, let me know! But otherwise it’s me, my liquor and Google.

Which led me to this recipe.

I wanted to kick things off with pisco, that Peruvian liqueur that falls under the category of brandy, because I’ve had an unopened bottle of it for a few years. I thought I’d make a Pisco Sour — all y’all know I love a sour, but then I realized that as long as I’m using new liquors, I should try to expand my horizons at the same time. Which is how I landed on the Peruvian Elder Sour. Hey! It has citrus, I’m in.

The elderflower adds a nice floral undertone, while the lime adds a little tartness, though not as much as you might think.

Peruvian Elder Sour

2 ounces Pisco
2 ounces St. Germain
½ ounce freshly squeezed lime juice
lime wheel or wedge for garnish

Shake with ice and strain into a chilled glass. Garnish with lime wheel or wedge.*
*Which I didn’t because the lime had seen better days and among the points of this project is to use what I have.

Drinks

Paper Plane

May 7, 2020 2 Comments

Who needs a drink?

For what it’s worth, I don’t think I’m drinking any more than normal even though we’re in the middle of an unprecedented time of pandemic and physical distancing.

The main difference is that I am, of course, doing it alone in my apartment because … well, Covid-19.

Maybe you are too. And maybe, just maybe, you’d like to add something new to your repertoire?

Meet the Paper Plane.

Fun fact: it has all the hallmarks of a classic cocktail, but it’s actually quite a modern drink — invented by Australian bartender Sam Ross, ostensibly as a nod to the song of the same name by M.I.A.

It was the bourbon that drew me in. Well, and lemon, obviously.

Those two — which form the basis of my entry point into the world of bourbon (via a classic Bourbon Sour) — are a natural pairing. But the drink becomes much more complex with addition of Amaro Nonino and Aperol, which add herbaceous and bitter elements.

The result is a well balanced cocktail that is remarkably easy to make. I mean, it is literally equal parts of four ingredients — one measuring implement (What? Sometimes I don’t want to dig out my jigger. *shrug*), no math.

Paper Plane

3/4 ounce bourbon
3/4 ounce Aperol
3/4 ounce Amaro Nonino
3/4 ounce fresh lemon juice

Add all the ingredients and ice into a shaker. Shake vigorously until the shaker begins to chill.

Strain into a coupe glass.

Garnish with lemon peel, if desired.

Drinks

Bourbon Old-Fashioned

March 3, 2013 1 Comment

Things have been roller coaster-ish in the last couple of weeks. Some pretty good highs, some devastating lows.

And, while I’m not one to advocate drinking away your sorrows, suffice to say that there were a couple of nights when I got home from work and really felt like I could use a cocktail.

Lately, I’ve been loving the classic Bourbon Old-Fashioned. I had a couple at National back in December, raising a few eyebrows among the group I was with.

“That smells like my dad’s liquor cabinet,” said one friend after taking a sniff.

She may have a point, but I really love this cocktail. So, since then, I’ve kept ordering them. Like at Charcut a couple of weeks ago.

Later, out of curiousity, I looked up the recipe and saw how easy they are to make.

So when the cocktail urge struck, I bought a bag of ice, made some simple syrup and stirred myself a drink.

Bourbon Old-Fashioned

Typically, the recipe calls for straight orange, but I happened to have a couple of blood oranges lying around, so I used slices of that. Of course, use what you have on hand. Although I usually have Maker’s Mark, I recently bought a bottle of Buffalo Trace, which I’m enjoying a lot.

1 sugar cube
3 dashes Angostura bitters
1 orange slice
splash of soda water
ice cubes
2 1/2 fl. oz. bourbon

In a double old-fashioned glass (or, in my case, whatever glass I have lying around that is clean), combine the sugar cube, bitters, orange slice and soda water and muddle together. Add a handful of ice cubes, then the bourbon. Stir well.

Makes 1 drink.

Drinks

Sidecar

May 15, 2012 2 Comments

I love a good retro cocktail.

Though, truth be told, some times I like just about any kind of cocktail. At Milk Tiger Lounge — where, let me tell you, they make a mean cocktail — I’m particularly prone to ordering the Champs-Élysées. Or, uh, several.

Ahem.

And sometimes I’ll order a Sidecar.

But, where the Champs-Élysées is made with ingredients I’m unlikely to ever have in my liquor cabinet — yellow chartreuse is a good example — those in the Sidecar are pretty standard: Cointreau, Cognac and lemon juice.

The thing I don’t usually have is, strangely, ice. My freezer sucks all the moisture out of it and leaves tiny, misshapen cubes with a disgusting aftertaste. So, I rarely make shaken cocktails at home, since it seems a bit silly to buy a giant bag of ice for a drink or two and then have it take up valuable space in my freezer. But I had friends over for dinner last weekend and I knew that gin and tonics would be in order and that would mean ice. And that meant some leftover ice. And that meant it was cocktail time.

Enter the Sidecar.

It’s tart, yet sweet, citrusy and smooth.

And it goes down dangerously easy. Please consider yourself warned.

Sidecar

3/4 ounce Cointreau
1 1/4 ounces Cognac
3/4 ounce lemon juice
sugar and additional lemon juice for sugaring the rim

Rub the rim of the glass with lemon juice and then dip in sugar.

In a cocktail shaker filled with ice, add the Cointreau, Cognac and lemon juice. Shake well and strain into prepared glass.

Drinks

Juice of a Few Flowers

May 7, 2011 1 Comment

Last year was one of celebrations: plenty of new babies and a wedding or two.

That, inevitably, meant many a shower.

Some involved sipping tea out of dainty china cups, others a glass of wine or two, perhaps a tipple of Champagne.

This year is gearing up to be slightly slower showerwise. No weddings on the calendar and only a few friends expecting to add to their families.

Which is too bad, because I’ve just discovered a lovely multi-purpose cocktail.

It’s a drink with a tart citrus punch and a nice kick of vodka. An ice-cold glass, a sugared rim, a sprig of mint.

It’s downright civilized.

So, it’s no surprise then that Juice of a Few Flowers was apparently created in the 1920s by a couple said to give glamorous parties in the East Hamptons.

The original version used gin, but Barefoot Contessa Ina Garten, in her book Back to Basics (Clarkson Potter, $40), has updated the recipe to use vodka.

She notes, though, Gerald Murphy often mixed up the drink without alcohol, pouring it into martini glasses and serving them to the children.

And that makes it a great mocktail for mothers-to-be.

Shower guests and the guest of honour can all sip (relatively) the same thing.

With puckery grapefruit and tart lemon and lime juices, this drink could head toward sour territory, but it’s mellowed by the addition of sweet orange juice, then tempered further with the sugared rim.

Shaken until ice cold (freeze the martini glasses in advance to keep it even further chilled), the drink is smooth and oh-so sippable.

So much so that I don’t think I’ll be waiting for a shower or other celebration to be pulling out this recipe again.

Juice of a Few Flowers

Ina Garten notes if your juicer doesn’t strain the juice, use a sieve to remove the pulp, otherwise it will clog the holes of the cocktail shaker.

1/2 cup (125 mL) freshly squeezed orange juice (2 oranges)
1/2 cup (125 mL) freshly squeezed pink grapefruit juice (1 grapefruit)
1/4 cup (50 mL) freshly squeezed lemon juice (1 lemon)
1/4 cup (50 mL) freshly squeezed lime juice (2 limes)
1 cup (250 mL) vodka
extra lemon juice
granulated sugar
fresh mint sprigs

Combine the orange juice, grapefruit juice, lemon juice, lime juice and vodka in a pitcher.

Dip the rims of 4 martini glasses first in a dish of lemon juice and then in a dish with sugar. Set aside to dry.

Pour the cocktail mix into the glasses, garnish with mint and serve.

This story first appeared in the Real Life section in the Calgary Herald. For more delicious recipes, visit CalgaryHerald.com/life.

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