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Archive for September, 2011

Lords of Misrule

Posted in Absinthe, Grapefruit Clove Syrup, Rhubarb Bitters, Vodka on September 29, 2011 | Leave a Comment »

Lords of Misrule 1.5 oz Vodka 0.25 oz Vieux Carre Absinthe 1 oz Grapefruit Clove Syrup 2 dashes Rhubarb Bitters Shake ingredients well with ice and pour into a champagne glass. Top with seltzer and garnish with orange peel. NOTES: Pretty damn good. I had been trying to think of something to make with a […]

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Last Sunset

Posted in Becherovka, Mint Cinnamon Syrup, Rum on September 23, 2011 | Leave a Comment »

Last Sunset 2 oz 10 Cane Rum 0.25 oz Becherovka 1 oz Mint Cinnamon Syrup 0.5 oz Orange Juice 0.5 oz Pineapple Juice Shake ingredients well with ice and pour over ice cubes. Garnish with a sprig of mint. NOTES: I actually made this one for our friend Linzy and didn’t drink it beyond the […]

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The Curfew

Posted in Maraschino Cherries, Rye on September 22, 2011 | Leave a Comment »

This one isn’t super exciting, but it’s the drink I make for myself just about every time we have mint in the house. Somewhere between a Mint Julep and an Old Fashioned, it’s quick and easy, and a good drink for people that like the taste of whiskey. The Curfew 3 oz Rye (Your choice. […]

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Tailgating with HomeSpeakeasy

Posted in Miscellany on September 22, 2011 | 2 Comments »

This past week, Thrillist.com asked us to come up with a mobile bar kit: something that you could take camping, tailgating, picnicking…basically anywhere you’d want to drink outside. We took a cooler and packed it with everything necessary to create a whole variety of drinks, and all for under $200. We could keep rambling on […]

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The Dictator and the Hammock

Posted in Becherovka, Cinnamon Tincture, Irish Whiskey on September 21, 2011 | 1 Comment »

For the past 6 months, a few people have been telling me I NEED to try Becherovka. It’s a bitter liqueur from the Czech Republic somewhere between an Amaro and Jagermeister. It’s got a bit of an anise taste to it, but not as strong as Jager, and a lot of cinnamon. As a drink […]

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Hot Julep

Posted in Peppermint Tea, Rye on September 20, 2011 | Leave a Comment »

Sorry about the lack of posts lately. We’ve been keeping pretty busy with last weekend’s cocktail party and various other things that aren’t all that exciting. I’ve been short on the experimenting time and sticking pretty closely to the good ‘ol Powers on the rocks. Things should be getting back to normal any time now. […]

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The Thousand Autumns

Posted in Aztec Chocolate Bitters, Creme de Cacao, Domaine de Canton, Rye, Vanilla Pumpkin Syrup on September 9, 2011 | 1 Comment »

The Thousand Autumns 1.5 oz Rittenhouse Rye 1 oz Vanilla Pumpkin Syrup 0.5 Creme de Cacao 0.75 Domaine de Canton 2 Dashes Aztec Chocolate Bitters Shake well with ice and serve up. Garnish with a vanilla bean dipped in the leftover pumpkin purée from making the syrup. NOTES: I liked this one a lot. I’m […]

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Philly Cocktail Contest part 2

Posted in Limoncello, Luxardo, Rum, Whiskey Barrel Bitters on September 8, 2011 | 3 Comments »

  The first time I came to Philly I was introduced to water ice, which was not quite like anything I had tasted before. Sure, I’d had crappy Italian ices from the freezer at the grocery store, but nothing as delicious and refreshing as a water ice.  So this cocktail is my nod to one […]

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Philly Cocktail Contest

Posted in Absinthe, Blue Curacao, Corn Whiskey, Gin, Lemon Clove Tincture, Root Liquor, St Germain on September 8, 2011 | Leave a Comment »

Foobooz is running a contest this week to come up with an official Philly cocktail, so naturally we thought it’d be fun to throw our hats in the ring and try to come up with something. I went with one on the fancy side, and one simple and dirty. It seemed appropriate.   Riot Punch […]

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Hot Water Music

Posted in Angostura, Creme de Violette, Getreide Kummel, Gin, St Germain on September 2, 2011 | 4 Comments »

Hot Water Music 2 oz Hendricks Gin 0.5 oz St. Germain 0.25 Creme de Violette 0.25 Getreide Kümmel liquor 2 dashes Angostura bitters Top with soda water Stir ingredients well with ice. Serve over small or crushed ice. Probably garnish with some kind of edible flower or something like that. NOTES: Tried to come up […]

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