Tuesday, November 1, 2011

Princes Street

1 oz       (30 ml) scotch
1/2 oz    (15 ml) vermouth
1/2 oz    (15 ml) Aperol aperitif
2                        dashes of grapefruit bitters

Stir ingredients over ice and strain into chilled 
cocktail glass.  Garnish with lemon twist.

I used 21yo Nika Whisky -- a little over powering.  likely a standard brand would do.

Tuesday, October 18, 2011

Bourbon basil Rathbone

Made this up.

3 sliced of cucumber 
3+ leaves of fresh basil (spanked)
1 sugar cube
  muddle the above in a mixing glass.

1 1/2 to 2 oz of your choice of bourbon
   1/2 oz simple syrup
   dry shake for 20 secs.

add ice, shake, double strain into a chilled cocktail glass
garnish with a spanked basil leaf.

note: for this one I added half an egg white which I think softened it a a bit too much.


  • 3/4 ounce Cointreau
  • 3/4 ounce lemon juice
  • 1 1/2 ounces cognac

  • 'not sure about this.  I used PAARL brandy from South Africa and it seemed very good.
    other times I've used Napoleon and it was not as good.  when I figure out the perfect recipe i'll post it.

    Pisco sour

    1 1/2 oz Pisco
       3/4 oz lemon juice
       3/4 oz simple syrup

    shake with ice, pour into a cocktail glass, add dash of Angostura bitters.

    The Swami

       2 oz pisco
    1/2 oz lime juice
    1/2 green chartreuse
          Splash of simple syrup
       1 dash of Fee Brother grapefruit bitters

    Shake all the ingredients over ice
    Strain into a cocktail glass

    Wednesday, October 12, 2011

    Aperol spritz

    1 oz Aperol
    3-4 oz Prosecco
    1/2 oz gin (as a tightener)

    Made this for friends over the thanksgiving weekend.  They seemed to like it.  I'm doing my best to bring new people in to the world beyond wine and beer.

    Cocktail à la Louisiane


    Had this at Clive's and liked it.  I swear George used Bourbon and not rye.
    This didn't taste as good.
    3/4 ounce rye whiskey
    3/4 ounce sweet vermouth
    3/4 ounce Benedictine
    3 to 4 dashes Peychaud's bitters
    3 to 4 dashes absinthe or a substitute (Herbsaint, Pernod, Ricard, or other pastis)
    I used Wodford Reserve but it seemed to overpower the drink.  I also used an eyedropper for the absinthe but alas I think I got more than 3 drops.  Still a nice drink.  I think they also used Antica Formula which I have but didn't want to open as I don't have room in my fridge (don't want it to go bad) 


    OLD FASHIONED  from Dale Degroff's book The Craft of the Cocktail

    2 oz. Bourbon
    3 Dashes Angostura Bitters
    1 Tsp. Bar Sugar
    2 Orange Slices
    2 Maraschino cherries
    Water or Soda

    Mull carefully in the bottom of an old fashioned glass the sugar, Angostura, one orange, one cherry, and a splash of soda. Remove the orange rind and add Bourbon, ice, and soda or water. Garnish with a fresh orange slice and a cherry.

    Note: I don't have any cherries as I haven't found ones I like

    Monday, October 3, 2011

    Bourbon Basil Rathbone (attempt)

    I tried to make a bourbon basil drink tonight after the after the Bourbon Basil Rathbone I had at the Orbit Room in SF

    muddled cucumber & basil wi a cube of sugar
    3/4 lemon juice
    3/4 simple syrop
    2oz bullet bourbon
    dry shake
    then shake with ice & double strain.

    I was hoping for more basil and more cucumber.  The recipe at the Orbit room said cucumber puree.

    The Hanky Panky

    Made it before, will make it again.

    1 1/2 oz Gin 
    3/4 oz sweet vermouth
    1 dash of Fernet Branca

    stir with ice

    strain into a glass

    I didn't garnish with anything.

    Friday, September 23, 2011

    Old Bill

    Made this tonight from Left Coast Libations:

    1 oz oloroso sherry (I used Lustau East India sherry)
    1/2 oz maraschino liqueur
    1/2 oz aged rum
    3 dashes orange bitters

     Sir all ingredients gentl with ice.
    strain into a small wine glass -- I used a chilled coupe

    it was a success. Nice taste of the sherry

    Friday, June 10, 2011

    Zinfandel barrel aged (8weeks) Sazerac

    This was from last night at Clive's
    Shawn has been working on this for 8 week +
    He told us that it took him months to get ahold of a barrel, 7 Months I think. He put the word out looking for a barrel with the only requirement that it be red wine. He got a Zinfandel. He said they were importing grapes from California and barreling it somewhere here on Vancouver Island.

    How did it taste you ask? well..

    first I notices the smell: cinnamon
    The taste was "smooth" nicely sweet and nicely bitter. I don't know what the recipe was. It was busy and I didn't get to ask.
    Try it while supplies last!!

    Thursday, June 9, 2011

    The Toronto

    Thanks again to Shawn at Clive's for giving me a taste of Fernet Branca. Clive's is hosting a Fernet Branca month and in honour of that I've been looking at and trying some recipes.

    I used a variation on the following recipe from Jamie Budreau's blog spirits and cocktails

    2 oz rye
    ¼ oz Fernet Branca
    ¼ oz simple syrup
    2 dashes Angostura bitters
    Stir with ice in a mixing glass and strain into a cocktail glass.
    Take a disc of orange zest and flame it into the drink.
    Drop the zest into the drink.

    The Toronto

    Um, not remembering where this was. I suspect it was OpenBar.

    the recipe

    2 oz rye
    ¼ oz Fernet Branca
    ¼ oz simple syrup
    2 dashes Angostura bitters
    Stir with ice in a mixing glass and strain into a cocktail glass.
    Take a disc of orange zest and flame it into the drink.
    Drop the zest into the drink.

    Nikka 21 yo Japanese whisky

    Same OpenBar night.

    What I remember was that it was a fine whiskey but did not work with the other drinks being served that night.
    I think I prefer the $59 Nikka whiskey more: higher alcohol which gives is a nice burn and distinct flavour.

    The Toto

    Either I had the gal over or a bunch of gals. This is from the Left Coast Libations book. I highly recommend it - though You must be fortunate enough to live somewhere where you have access to good quality and a variety of the listed ingredients: the majority of the recipes call for things I can't get here in Victoria BC.

    The Toto

    3/4 oz El Jimador reposado tequila
    3/4 green Chartreuse
    3/4 Cynar
    Lemon twist, for garnish

    Stir all the ingredients with ice.
    Strain into a cocktail glass
    Garnish with the lemon twist

    Wednesday, June 8, 2011

    Ledaig from tobermoru on the island of mull

    'hope I spelled that right. My parents just got back from a month in Ireland and Scotland. Dad brought this back. He asked for the peatiest one they had. it's a bute. 46% alcohol. Peaty and strong.

    Three Pisco Sours

    From a while back, when I had my parents over for dinner. I swear it was Solomon Seigle at Solomon's that got me into Pisco Sours. Thanks Solomon :)

    3 oz Pisco (Pisco Capel)
    1 oz lemon juice
    1 tsp sugar
    1 egg white

    dry shake, then add ice.
    share between three glasses and add a garnish of a couple of drops of Angostura bitters.

    A Sour Mon'dieu tete Carre

    1 1/2 oz Canadian rye
    1/2 oz laphroaig
    1 oz sortileg
    1 oz lime juice

    Chill the glass
    Mix all
    Shake it like ya own it in a Boston shaker
    Genuflect west ( towards clives)
    Think of the voyageurs, the saskatchewanians, and the scots
    Serve I'n chilled glass with a flourish of angostura bitters
    Voi laden? (with a scottish accent)
    (originally from Jan 9 2011)