I’ll admit it is getting harder and harder to preface these posts. Do I really need a reason or pretense to make myself a delicious alcoholic beverage once a week and share it with my friends? Who knows, I don’t make any of the “rules” around here. I just slavish obey them like I’m supposed to…
Anyway, it was hot this week. Hotter than it should be in September in Northern California. I keep waiting for people to decide to work together through the tool of government to do something about the ever increasing global temperature but nothing seems to happen… Must be why I keep drinking.
This week’s cocktail is a twist on the popular Italian aperitif, the Garibaldi, which may one day be a cocktail I make on this very blog. It doesn’t have whisky in it though so don’t hold your breath. This tweak of the recipe adds bourbon, grapefruit juice and honey. All things that make the serviceable Garibaldi into something sublime.
1 1/2 oz. bourbon
1 oz. Campari
2 1/2 oz. grapefruit juice
1 teaspoon honey
Combine all ingredients in an old fashioned glass. Stir gently until honey dissolves. Add a few ice cubes. garnish with 1/4 grapefruit slice.
I’m trying to remember where I first heard of this drink, so I could properly credit the source for enlightening me! The Grapefruit Garibaldi succeeds in juggling three very distinct flavors into something delicious without losing the uniqueness of each ingredient. A lovely blend of sweet bourbon, sour grapefruit, and bitter Campari. The only way this drink could be improved is if I was drinking it in a village on the north coast of Italy. Which, to be honest, would be a vast improvement…
Sorry, for the lack of updates. Life gets in the way sometimes. Despite not posting I have still been trying new cocktails. This week’s is a simple, yet satisfying, one. The Presbyterian is bourbon and ginger beer with a dash of bitters on ice. Quick, easy, refreshing, the perfect cocktail for drinking after a busy day at the office.
2 oz. bourbon whiskey
4-6 oz. ginger beer
4 dashes bitters
Fill a highball glass with ice, add bourbon. Fill glass near top with ginger beer, add bitters. Stir and garnish with candied ginger on a cocktail pick.
The Presbyterian is the kind of drink that makes me wish I had a back porch, or a front porch, or even just a lawn chair I could set up and take in a beautiful view while sipping this in the drink on a warm spring evening.
Ah well, something to work for I suppose… Hope you have the time this week to enjoy a cocktail!
That crisp coolness is finally in the air and I’m finally comfortable enough saying that Autumn is here. Autumn means apples, pumpkins, and long evenings on the couch sipping tea or a nice hot cocktail.
Bourbon Apple Cider
5 oz apple cider
2 oz bourbon
1 apple, thinly sliced
1 tsp. honey
1/8 tsp cinnamon
In a sauce pot combine cider, apple slices, honey and cinnamon, bring contents to a boil and then simmer for five minutes. Strain mixture (save apple slices for garnish) and add bourbon. Pour into glasses, garnish with apple slices. Serve warm.
This reminds me a lot of the Honey Bourbon Toddy, and why shouldn’t it? Both are hot drinks and share the majority of their ingredients. Where the Toddy has water this has apple cider but other than that, and lemon juice, the two drink are almost identical. This is certainly a drink you want to sip, the bourbon is very noticeable with a nice apple crisp taste as it rolls down your throat. Sit down, relax, sip from this drink and let the season sink into you as you sink into it.
It’s supposed to be fall right now, the produce department of our local Co-op certainly reflects the change of the season even if the weather outside stubbornly refuses to. I’m looking at you 95° weekend weather! With the transition to fall I’ve got to say goodbye to all the chilled drinks full of citrus and fruit! That’s okay though, because I’m looking forward to some hot drinks.
This cocktail was inspired by one D saw over on another blog (here), that called for a homemade brandy and quite a bit of alcohol in it. I took the recipe and tweaked it a little bit and ended up with a delicious cocktail with an herbal undercurrent, that wouldn’t knock D out. I replaced the brandy with applejack and balanced out the proportions.
1 oz bourbon
1 oz applejack
1 oz thyme simple syrup
1/2 – 1 oz lemon juice
Combine ingredients into an ice filled shaker. Shake vigorously. Strain onto ice in a chilled cocktail glass. Garnish with apple slice and thyme twig.
I didn’t have any expectations with this cocktail. I’d never considered using bourbon and applejack together and I’d never thought to infuse simple syrup with thyme. It turned out really well though! The lemon and thyme go together quite well and blend wonderfully with the bourbon and applejack. Depending on how much lemon juice you have a flavor that goes anywhere from an apple-y bourbon with hints of lime, and thyme to a whiskey sour with hints of apple. I heartily recommend this for relaxing on a cool fall evening.