heat wave

1.5 oz white tequila

1 oz pineapple juice

.5 oz lime juice

.5 oz simple syrup

habañero hot sauce to taste (my baseline is probably around .5 tsp)

combine ingredients over ice and shake.  strain over ice into a goblet or collins glass. lime garnish. optional salt rim.

you’re right.  it’s a pineapple-habañero margarita, and it’s delicious.  i expect i’ll be making these by the dozen come spring and summer.  the trick, for me, is to make it spicy enough to warm the belly but not so spicy as to burn out the palate.

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comfy duck

2 oz ramazzotti amaro

.5 oz cynar

.25 oz allspice dram

4-5 dashes peychaud’s bitters

combine ingredients over ice and stir.  strain into a chilled cocktail glass. orange zest garnish.

came up with this one to pair with a duck confit dinner special at the restaurant.

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red skies at night

1.5 oz light rum

.75 oz elderflower liqueur

.5 oz orange juice

.5 oz lime juice

.75 oz campari

ginger beer

combine rum, elderflower, and juices over ice and shake. strain into a collins glass and top with ginger beer. float campari. lime garnish.

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pink dragonfly

1.5 oz gin

.75 oz aperol

.75 oz grapefruit juice

ginger beer*

combine over ice in a collins glass and stir to mix. lime garnish.

* we use a very citric ginger beer at my bar. those making this at home, or with a lighter ginger beer may find it useful to add some lemon or lime juice, at least if you want the original effect.

 

sometimes my mixological subconscious gifts me something like this, a complete and fully-formed quantum of inspiration; the name, what’s in it, the proportions arriving in my conscious brain with such rapidity as to be temporally indistinct, the whole constellation popping into place as if it must always have been there already.  sure, it’s a variation on a classic (the dragonfly, which is the gin version of a moscow mule or a horse’s neck or a dark and stormy or a suffering bastard), and pairing aperol and grapefruit is mixology 101.  but the combo works well, it’s ridiculously easy to make, and it sold really well.

presentation note: it’s meant to be drunk all mixed-up, and i wanted it bright-ass pink for service, but if you’d like to be a little fancier when serving this at home or elsewhere, you can mix the top three ingredients first and then top with ginger beer and get a really nice red-and-pink to green color gradient, the boundaries of which you can tickle with the straw by gently agitating the ice on top.

 

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alpinist

.75 oz gin

.75 oz genepy or green chartreuse

.75 oz lime juice

.5 oz simple syrup

1 oz pimm’s cup no 1

combine all but pimm’s over ice and shake vigorously. strain over fresh ice into a collins glass. float pimm’s. lime wedge garnish.

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left-handed angel (updated)

1 oz elderflower liqueur

.5 oz campari

.5 oz grapefruit juice

sparkling wine

combine liquor and juice over ice and shake. strain into a chilled cocktail glass and top with sparkling wine. orange zest garnish.

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olive branch

1.5 oz vodka

.5 oz aveze gentiane liqueur

.5 oz grapefruit

.5 oz lime

.5 oz simple syrup

.5 oz aperol

combine all but aperol over ice and shake. strain into a chilled cocktail glass and sink aperol.

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