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Category: Cocktails

Hocus Pocus Cocktails: Winnifred Sanderson

Posted on October 23, 2023November 17, 2023 by Nick
Hocus Pocus Cocktails: Winnifred Sanderson

Rounding out our Sanderson Sister cocktails is the leader, Winnifred Sanderson.  Inspired by her slightly bitter nature, wild red hair, and complex potions and spells, her cocktail is an intricate mix of bittersweet, herbal, and bright flavors.  With a little extra magic from the glow cubes, her cocktail is made to put a spell on both you and your guests!

Hocus Pocus Cocktails: Winnifred Sanderson

Winnifred Sanderson
2 oz
Old Tom Gin
½ oz
Campari
¾ oz
Lemon Juice
½ oz
Simple Syrup
2 Dashes
Regan’s Orange Bitters
2 Dashes
Angostura Bitters
2 ½ oz
Club Soda
In a shaking tin, combine all ingredients except for the club soda. Add ice and shake. If using, place 1-2 glow cubes set to red into your Collins glass. Fill the glass to 2/3rds full with ice. Separate the shake tin, and strain over the fresh ice. Top with club soda. Garnish with a hand swizzle and serve with a straw.

Winnifred Sanderson’s drink is effervescent, complex, citrusy, and slightly bitter (sweet).  The slight sweetness of the gin layers it’s herbal notes across the slight bitter herbs and underlying spice of the Campari.  The bitters ties the citrus of the orange and lemon around the layers and brighten up the whole thing.  The bubbles of the club stretch out the concoction giving the flavors room to stretch their wings.

Drink Notes & Recommendations

Hocus Pocus Cocktails: Winnifred Sanderson

Winnifred Sanderson’s cocktail is a riff off a highball based on the idea of Winnifred being something of a classic.  For those reasons, the drink combines Campari with an older style of gin (Old Tom), to create something that’s got a bit of classic flare, but with room to be enjoyed.  The slight bitterness is a nod to Winnifred’s tendency to be a little bitter at those around her in Salem.  It offers a contrast to both Mary and Sarah.

  • Old Tom Gin – We used Hayman’s here for both it’s not to Thackery Binx (the cat) but also for the subtle sweetness and lighter juniper notes it offers.  While there are other brands of Old Tom Gin, this would be our recommendation.  If you absolutely needed to, you could use London Dry Gin, but this will create more brash flavors.
  • Campari –  With Campari’s unique flavor profile, it’s really the recommended starting point for this drink.  If you can’t for some reason find Campari, consider another aperitivo, like Gran Classico, Cappelletti, or Aperol.
  • Regan’s Orange Bitters – Regan’s* adds a lot here with some delicious additional notes of cardamom and spice.  You could also use Fee Bros Orange* or Angostura orange bitters if your options are limited.
  • Angostura Bitters – These are the classic aromatic bitters, and we recommend keeping a bottle around your bar. You can buy them from Amazon*, though your local grocer will probably carry them cheaper.
  • Lemon Juice – For best results, use fresh squeezed.
  • Simple Syrup – A 1:1 ratio of water and sugar is our homemade simple.  You can do this by coming in a pan and heating until just dissolved.
  • Club Soda – No need to get fancy, use your local grocery’s most economical bottle.  Once open, use within 2 days for best results.
  • Swizzles – We also recommend these fun Skeleton Hand Swizzle for fun (although they’re not necessary), which are really well made for both stirring and adding a little bit of spookiness to your drink. You can find them at Amazon*.
  • Glow Cubes – While you don’t need them for this drink, we find it adds a pizazz to the drink (and unlocks a deeper red color). We used Windy City Novelties glow cubes*.  These are the same glow cubes as used by Disney, and we highly recommend them as you can set the color of the cube making it useful for other drinks.

Winnifred Sanderson - Lit Up with Glow Cubes

* – This link is an affiliate link which may result in us getting a partial commission from the sale.  In 2022 we made $13.34 from affiliate links and made $23.46 so far in 2023, while we’ve spent well over $200 on just webhosting.  Help us keep the lights on if you like our content, and please use our links!

Don’t forget to check out the rest of the Sanderson Sister trio!

Mary Sanderson Halloween Cocktail
Mary Sanderson
Hocus Pocus Sarah Sanderson Cocktail
Sarah Sanderson
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Hocus Pocus Cocktails: Sarah Sanderson

Posted on October 9, 2023November 17, 2023 by Nick
Hocus Pocus Cocktails: Sarah Sanderson

Following up Mary Sanderson’s Cocktail, we’re featuring Sarah Sanderson from Disney’s Hocus Pocus*.  Sarah Sanderson is the youngest Sanderson Sister, and the most bubbly and sweet of the three.  That is when she’s not busy running amuck (amuck, amuck, amuck!).  From being Billy’s Butcherson’s lover to flirting with Satan and the Bus Driver, the bright, lively personality served as the inspiration for this cocktail, where classic fall flavors meet Sarah’s fun, energetic character.

Hocus Pocus Cocktails: Sarah Sanderson

Sarah Sanderson
1 oz
Pear Riesling Syrup
5 oz
Chilled Dry Sparkling Wine
1 Dash
Bitterman’s Tiki Bitters
Black Sugar
For Rim (Optional)
Honey
For Rim (Optional)
If rimming your glass, drizzle honey and spread sugar on separate plates. Gently rotate the rim of the wine flute around the honey to coat the rim. After coating, use the honey coated edge to dab the lip rim into the sugar. Once rimmed, combine the pear Riesling syrup, bitters, and 1 oz of wine in the glass. Give a stir to combine, before topping with the remaining wine. No garnish.

Sarah Sanderson’s cocktail is sweet, bubbly, spiced, layered, and ease to enjoy. Beautiful notes of poached pear, cinnamon, bright lemon, and caramelized sugars all come together harmoniously.  The subtle spices from the bitters bounce off the pear and Riesling undertones to meld into a beautiful fall set of flavors. The spicing throughout the drink is very dessert like and delicate in character, but the sparkling helps to keep the drink bright and bubbly

Drink Notes & Recommendations

Hocus Pocus Sarah Sanderson Cocktail

Sarah Sanderon’s cocktail is all upfront work, meaning you’ll have an easier time making this for your guests.  The biggest factors to keep in mind are chilling your wine before hand, and making the syrup.   Everything else is optional (such as the sugar rim) or simple (like building this drink write in the glass).

  • Pear Riesling Syrup –   This may be one of the most involved syrups we’ve created. The recipe is below (and results in dessert), but if you absolutely have to, you could probably substitute Pear Liqueur here.  It won’t have the complexity, but could work in a pinch.
  • Dry Sparkling Wine –  We used a prosecco here, but any dry sparkling wine should work.  You can go as expensive as champagne, or as economical as Cava.  Feel free to also go spirit-free with alcohol free sparkling wine to make this a mocktail.  I do not recommend sparkling grape juice as that will make this too sweet (ditto for Moscato d’Asti or other sweet sparkling wines).
  • Bitterman’s ‘Elemakule Tiki Bitters – These tiki bitters add a wonderful aromatic element to the combination that elevates both the pear and the wine.  They’re readily available at Amazon*.  We tested several aromatic bitters during our process and found these worked best (and are great for Tiki drinks).  We found that Regan’s offered good success (Amazon – Regan’s*), and Boker’s (Amazon*) could work for those that like a more cardamom forward note.

Pear Riesling Syrup

This syrup is significantly more work that most syrups we normally create.  That said, I promise you this is an amazing and complex syrup that you can enjoy not only in this drink, but also for the dessert it creates.  The pears you have at the end are delicious with ice cream.

Pear Riesling Syrup

  • 4 medium – large pears (1.5 – 2 lbs), peeled (Bosc / Red Anjou)
  • 750ml Riesling
  • 250ml Water
  • 200g Honey
  • 1 Cinnamon Stick (approximately 3-4″)
  • 16 oz Sugar

How To Make Pear Riesling Syrup:

  1. In a sauce pan, combine wine, water, honey, and cinnamon.  Bring to a boil.
  2. While bringing to a boil, peel, core, and cut the pears in half.
  3. Gently lower the pears into the poaching liquid.  Turn the heat to medium-low, and simmer for 20-25 minute or until the pears can be easily pierced with a paring knife.
  4. Turn off the heat, and remove the pears and cinnamon stick from the poaching liquid (the pears maybe eaten with ice cream, the cinnamon stick should be discarded).
  5. Filter the poaching liquid through a fine mesh strainer and filter (or nut milk bag).
  6. Combine 16 oz of the filtered poaching liquid and 16 oz in a sauce pan.  Any remaining liquid should stored with the poached pears.
  7. Bring to a boil on high heat.  Reduce heat to medium and continue to boil / simmer for 5 minutes.  Reduce or turn off heat if the syrup begins to foam toward the top of the pan. The goal is to caramelize some of the sugars in this 5 minute period.
  8. After 5 minutes, remove from heat and allow to cool.  Yields approximately 27 oz.  Add ½ oz of overproof grain spirit for added preservation if desired.  Refrigerate.
Pear Riesling Syrup - Red Anjou Pears
Red Anjou, Anjou Pears, or Bosc will all work
Pear Riesling Syrup - Cored in wine and honey
Pears, cored, peeled, and halved in riesling, honey, and cinnamon at a simmer to poach
Pear Riesling Syrup - Filtered Poaching Liquid
Filtered poaching liquid
Pear Riesling Syrup - Filtered Poaching Liquid Combined with Sugar Pre-boil
Filtered Poaching Liquid Combined with Sugar

Glassware and Sugar

Any standard sized wine flute will due for this task, but if you want to be really fancy and drink like the Sanderson Sisters, why not use these amazing Skeleton Stemmed Champagne Glasses* (like the one in the photo).  These flutes are thick, heavy, and feel almost handmade.  The detail is quite impressive, and they feel solid and weighty like they’re truly premium.  They’ll make great spooky decor even if you’re not using them for drinks.

The sugar we used to create the rim can be found at Amazon*, but you should be able to use any local honey you have.

Preparation for Parties:

To prep for a party:

  • Chill wine in advance, keep in the fridge or an ice bath.
  • Place stirrers and wine flutes near the wine and syrup (while slightly on the shorter end, the skeleton hand swizzles from Mary’s drink will work for this task. You can find them at Amazon*).
  • Set up directions for how to pour your own (instead of 5 oz, tell guests to fill the glass or to taste).
  • To limit the amount of syrup, consider getting 1 oz pour spouts (such as these).

* – This link is an affiliate link which may result in us getting a partial commission from the sale.  We’ve had an amazing October 2023 thanks to you the readers, with over $10 in earnings this month.  That said in 2022 we made $13.34 from affiliate links and made $20.40 so far in 2023, while we’ve spent well over $200 on just webhosting.  Please continue to help us keep the lights on if you like our content, and use our links if you plan on making purchases from Amazon!

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Hocus Pocus Cocktails: Mary Sanderson

Posted on October 2, 2023November 17, 2023 by Nick
Hocus Pocus Cocktails: Mary Sanderson

Welcome to our kick off for 2023’s Halloween Cocktail Season!  This year we’re upping our game and using some new techniques that will impress all the ghosts and ghouls at your parties.  And it isn’t just a bunch of Hocus Pocus, because this year is all about the Sanderson Sisters from Disney’s Hocus Pocus*.  Leading things off, is Mary Sanderson.  While she may not have enjoyed a Clark bar, we thought her liking of chocolate might be improved by a bit of coffee and some cold vanilla ice cream.

Hocus Pocus Cocktails: Mary Sanderson

Mary Sanderson
1 oz
Old Tub Bourbon
1 ¼ oz
Mr. Black Coffee Liqueur
1 ¼ oz
DeKuyper Creme de Cacao
1 Dashes
Angostura Chocolate Bitters
3 oz
Vanilla Ice Cream
Combine all ingredients except ice cream in the short side of a shaker set. In the large side, add hot water 1/2 to 2/3s of the volume of the vessel. Float the short tin in the long tin and stir to heat. In a medium to large sized glass (enough space for 3.5 oz of liquid and 3 oz of ice cream), pour the warmed cocktail over 3 oz of freshly scooped vanilla ice cream. Pour the warmed cocktail over the ice cream. Add a swizzle, no garnish.

Mary Sanderson’s cocktail is nutty, chocolatey, boozy, creamy, and coffee laden. It’s basically a chocolatey dessert in a glass. The warmth of booze at the start is nutty with plenty of sweet coffee notes coming through. The chocolate emerges in the middle before the creaminess of the ice cream gets involved. The creaminess takes over it starts to cool, becoming something of a sweet, creamy coffee with a nice nutty mocha character.  And just like Mary, this cocktail can look like a bit of a mess.

Drink Notes & Recommendations

Mary Sanderson Halloween Cocktail

Mary Sanderson’s cocktail is more powerful than it initially suggest.  Done in the style of an affogato, the hot cocktail elements are poured over the ice cream, unlocking both the creaminess of the ice cream and some of the aromatic elements of the spirits.  With that in mind, let’s have a quick refresher on the impact of warmer temperatures on alcohol.

First, warm alcohol will seem stronger. This is why liquor from the freezer seems smoother.  If you find the alcohol notes too strong when you first pour this (I happen to like them), then feel free to give it a stir with the swizzle to better incorporate and moderate the alcohol notes.  Secondly, while chilling the glass can help improve the temperature aspects of this drink, we encourage you to inspect any glass you’re going to use closely before doing that.  Any small imperfections or cracks can become stress points when you pour the hot liquid in.   This difference in temperature can cause fractures or cracks to appear in your glassware which present a potentially safety risk for you and your guests.

2023/10/Mary-Sanderson-Halloween-Cocktail
Mary Sanderson’s Cocktail – Give It a Little Stir if you Fancy

To achieve the higher temperatures, we’ll talk more about the Bartender’s Bain Marie below, but before that lets cover the ingredients first:

  • Old Tub Bourbon –   We picked Old Tub Bourbon for Jim’s wonderfully peanuty profile.  This was to emphasize some of the interior of the Clark bar* that Mary bites into.  Regular Jim Beam White Label or  even Jim Beam Bonded will work well here as well.
  • Mr. Black Coffee Liqueur –  We used Mr. Black here, and recommend it.  If you can’t find it, consider Caffe Borghetti first, a local coffee liquor, or Kahlua if you must (you may want to consider adjusting down on the amount of this due to sweetness if you go this route – it will also add a bit of rum flavor).
  • DeKuyper Creme de Cacao – We wanted this to carry chocolate flavors like the outside of the Clark bar and reflect Mary’s like of dark chocolate.  Feel free to use your favorite chocolate liqueur here.
  • Angostura Cacao Bitters – The bittersweet, slightly funky chocolate flavor these impart works as a nice foil to all the sweetness here, while adding a bit more chocolate.  You can find them at Amazon*, but you might be able to find them in your local area cheaper.
  • Vanilla Ice Cream – I recommend a super premium like Haagen Daz here to emphasize the creaminess, but you can use anything you like.  We used Kirkland’s for our testing.

Bartender’s Bain Marie

For most drinks, ice is added to exchange heat with the liquid (while also changing some of the strength through dilution).  This is the easiest way to chill liquid through contact.  To add heat, you can’t add ice, but would instead need to add hot water to the drink (again this is the most efficient exchange of heat) or find another way to apply heat to the mixture.  Obviously, hot water and ice cream are obviously a bad mix, so how to get around it?  Enter the Bartender’s Bain Marie (or water bath if you want to be less fancy sounding).

Created by Jeffrey Morgenthaler, the technique works as follows:

  1. Combine ingredients in the smaller side of your shaking tins.
  2. Fill the larger side of the tins using hot water to 1/2 to 2/3s full (an electric kettle can be effective here).
  3. Float the smaller side of the tin in the larger tin.
  4. Stir to warm the liquid (anywhere from 30 seconds to 2 minutes as desired)
  5. Remove the smaller tin, and pour into the desired receptacle.

By using this technique, it allows you to add heat to the drink without adding dilution. Finally, I want to cover why we want to use this method, as opposed to directly heating the drink in a pan. The reason is that water baths are easy to make and provide a gentler, less direct heat than your stove. Sure your stove can work, but that’s an extra step.

Glassware and Swizzles

While we’ve used a stemless, large Martini glass for Mary Sanderson’s cocktail, you could easily use a double rocks, oversized coupe, or snifter.  This glass choice is more dependent on the ability to hold about 3 oz of ice cream and 3.5 oz of booze than any particular shape. So don’t worry too much, and use whatever you have or enjoy.

We also recommend these fun Skeleton Hand Swizzle, which are really well made for both stirring and adding a little bit of spookiness to your drink. You can find them at Amazon*.

Preparation for Parties:

To keep this one ready for a party, you can use a small crock pot set to low, or use a sous vide* to heat a bottle to the low 120s.  Heat proof gloves can give you an added layer of protection if you’re feeling uncomfortable.  Simply pour 3.5 oz of the mixture over the ice cream in glasses to serve.

* – This link is an affiliate link which may result in us getting a partial commission from the sale.  In 2022 we made $13.34 from affiliate links and made $10.56 so far in 2023, while we’ve spent well over $200 on just webhosting.  Help us keep the lights on if you like our content, and please use our links!

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The Classics: Widow’s Kiss

Posted on September 25, 2023October 3, 2023 by Nick
The Classics: Widow’s Kiss

Widow's Kiss Cocktail

Wrapping up our quick run through apple brandy based cocktails for fall is the Widow’s Kiss.  Originating in 1895 from George Kappeler’s Modern American Drinks, it combines apple brandy, Yellow Chartreuse, Benedictine, and Angostura Bitters to create a balanced fall cocktail.   There’s a lot of recipe variation, but we’ve picked our favorite below.

Widow’s Kiss

Widow’s Kiss
2 oz
Apple Brandy
½ oz
Yellow Chartreuse
½ oz
Benedictine
2 Dashes
Angostura Bitters
Combine all ingredients in a mixing vessel. Add ice and stir. Strain into a chilled coupe. No garnish

The Widow’s Kiss is balanced, apple and spice like, and complex.  The layering of the spices from the bitters, Benedictine, and Chartreuse, combine with the herbal notes to wrap around the apple brandy notes.  The net result is a very fall like, slightly sweet drink that has a luscious, silky texture.  The finish lingers with apples and spice, making it lovely for fall.

Drink Notes & Recommendations

The Widow’s Kiss has a variety of specs that you can make it with.  For our rendition, we’re chosen something in the middle.   On the extreme end is the original recipe, which features a 2:1 ratio of Apple Brandy (Calvados, or Applejack) to both Yellow Chartreuse and Benedictine.  This is plainly a sweet, sweet drink.  On the other end, many modern riffs go down to a an old fashioned like 8:1 ratio or 2 oz to ¼ of Yellow Chartreuse and Benedictine.  You can really make this drink anywhere in this spectrum, so adjust it per your taste.

  • Apple Brandy – Any apple based liquor will compliment the flavors here, but we recommend something of higher quality like Laird’s Straight Apple Brandy.  Any apple based liquor will work here include Calvados (like Domaine Dupont Calvados Fine Reserve) or Applejack (Laird’s Applejack)
  • Yellow Chartreuse – The milder, more approachable Yellow Chartreuse is similar to it’s green counter part in that it’s fairly hard to substitute.  In a pinch, consider a half portion of Strega, and increasing the simple by an 1/8.
  • Benedictine – We really don’t have a substitute for this, but on the bright side, it’s widely available.  Consider adding a bottle to your bar to unlock a number of other cocktails (Honey Moon Cocktail, De La Louisiane, Vieux Carre, Caprice, etc)
  • Angostura Bitters –  These are the classic aromatic bitters, and we recommend keeping a bottle around your bar. You can buy them from Amazon*, though your local grocer will probably carry them cheaper.

* – This link is an affiliate link which may result in us getting a partial commission from the sale.  In 2022 we made $13.34 from affiliate links and made $6.93 so far in 2023, while we’ve spent well over $200 on just webhosting.  Help us keep the lights on if you like our content, and please use our links!

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The Classics: Applejack Rabbit

Posted on September 18, 2023September 19, 2023 by Nick
The Classics: Applejack Rabbit

Applejack Rabbit cocktail

This drink is from Judge Jr.’s Here’s How from 1927 (or 1928) depending on the edition of the book you track down.  It’s a short collection of drinks, where Jr. combines the drink with a quick description and funny little quote.  The Applejack Rabbit is described as, “This could really be called the Rabbit punch because it has the same effect“.   Despite the equally hokey toast, “Here’s to the national bird – the swallow“, this drink’s modern revival has earned rave reviews from Laird’s for it’s balance, and is definitely a drink you should consider this fall.

Applejack Rabbit

Applejack Rabbit
2 oz
Apple Brandy or Jack
¾ oz
Lemon Juice
¾ oz
Orange Juice
½ oz
Maple Syrup
Combine all ingredients in a shaking tin vessel. Add ice and shake. Double strain into a chilled coupe. No garnish.

The Applejack Rabbit is a balanced, rich, and bright nuanced cocktail.   The apple brandy here provides a surprisingly complex backbone, giving off elements of spiced oak, fresh apples, slight cider notes, and a bit of baking spice.  The lemon and orange provide contrasting and melding citrus that doesn’t allow either to dominate.  The result is elevating the apple brandy and allowing the maple syrup to add a dark, fall like richness that layers in seamlessly.  It’s a really pretty fall drink.

Drink Notes & Recommendations

The Applejack Rabbit is another cocktail that used to be significantly sweeter, calling for equal parts of Apple Brandy and maple syrup.  The more modern updates elevate the drink by standardizing the amount of citrus and toning down the sweetness.  All that said, I think it’s balanced, but if you find yourself thinking it’s too dry or sweet, adjust the maple syrup accordingly with this in mind.

  • Apple Brandy / Apple Jack – We used Laird’s Straight Apple Brandy here.  In a pinch you could use their applejack.  In the event you can’t find either, look at your local apple brandies. In the event your like us in Ohio, we highly recommend Tom’s Foolery Applejack.
  • Lemon Juice / Orange Juice –  For best results, use fresh squeezed and avoid anything in a bottle or jar.  These will significantly impact the delicate balance of this drink.
  • Maple Syrup –  We use our local store’s grade A, and we recommend you seek on out that’s local.  Make sure they’re 100% pure maple syrup, and not made of sugar and water with coloring by checking the ingredients.

* – This link is an affiliate link which may result in us getting a partial commission from the sale.  In 2022 we made $13.34 from affiliate links and made $6.93 so far in 2023, while we’ve spent well over $200 on just webhosting.  Help us keep the lights on if you like our content, and please use our links!

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The Classics: Honey Moon Cocktail

Posted on September 12, 2023September 12, 2023 by Nick
The Classics: Honey Moon Cocktail

Honey Moon Cocktail

Fall is almost here, and we’re dedicating the next few weeks to some apple brandy (or jack) based cocktails.  Leading things off is the Honey Moon Cocktail.  The original cocktail was sweet, and designed by none other than the amazing Hugo Ensslin (the man behind the Up to Date and Aviation).  Arguably, this apple brandy based drink is better than the Up to Date, but pales to Aviation.  That said, it’s still a tasty fall riff, and something you’ll want to consider as the leaves change.

Honey Moon Cocktail

Honey Moon Cocktail
2 oz
Apple Brandy
½ oz
Orange Liqueur
½ oz
Benedictine
½ oz
Lemon Juice
Combine all ingredients in a shaking tin. Add ice and shake. Double strain into a chilled coupe. No garnish.

The Honey Moon Cocktail is balanced, apple forward, and bright.   The flavors of the apple brandy come through with a nice strength, and the lemon livens it up.  The Benedictine gives it a nice fall spice.  The result is a riff on a whiskey sour that’s specifically geared toward apple brandy and fall.

Drink Notes & Recommendations

The original recipe for the Honey Moon Cocktail gears toward sweet and spicy apples.  In fact, it was originally setup as a 1:1 ratio of apple brandy and Benedictine while the lemon was a vague ‘half a lemon’ and the curacao was added in dashes.  This more modern variant is really toned down to help focus on the balance of citrus and apple notes.  If you find you’re finding this cocktail a bit on the dry side, consider adding another quarter ounce of Benedictine and/or curacao.

  • Apple Brandy – We used Laird’s Straight Apple Brandy here.  In a pinch you could use their applejack.  In the event you can’t find either, look at your local apple brandies. In the event your like us in Ohio, we highly recommend Tom’s Foolery Applejack.
  • Orange Liqueur –  Obviously, you should avoid anything blue unless you want something swamp colored here.  We recommend using Cointreau for the best results (which is what we used), but you can also use whatever curacao you have on hand.
  • Benedictine –  We really don’t have a substitute for this, but on the bright side, it’s widely available.  Consider adding a bottle to your bar to unlock a number of other cocktails.
  • Lemon Juice – For best results, used fresh squeezed.

* – This link is an affiliate link which may result in us getting a partial commission from the sale.  In 2022 we made $13.34 from affiliate links and made $6.93 so far in 2023, while we’ve spent well over $200 on just webhosting.  Help us keep the lights on if you like our content, and please use our links!

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The Classics: Americano

Posted on September 5, 2023September 4, 2023 by Nick
The Classics: Americano

Americano Cocktail Cover Shot
The summer isn’t over yet, but if you’re finding your self looking for a little more complexity in your glass, why not consider the Americano.  This drink lives in the same family as the Highball, and replaces whiskey for Campari and sweet vermouth.  The result is an aromatic and light low A.B.V. drink that blends late summer nights into warm fall days.

The Classics: Americano

Americano
1 oz
Campari
1 oz
Sweet Vermouth
4 oz
Seltzer
In a Collins glass, combine Campari and sweet vermouth with a few ice cubes. Stir to chill. Add seltzer or club, and top with ice. Garnish with a half orange slide.

The Americano is refreshing, slightly sweet, herbal, and complex.  Between the bright notes of the herbal Campari and the subtle sweet and fermented fruit tones, there’s a lot to unpack here.  The soda adds levity and orange expresses another dimension.  The result is a delightfully quaffable drink that’s easy to make, and refreshing to drink

Drink Notes & Recommendations

Americano Cocktail Picture

Most of the changes to this template will revolve around the quantity of Campari and sweet vermouth compared to the soda.  It’s mostly personal preference, but generally anywhere from 5:2 or 2:1 are the ratio of Campari / Sweet Vermouth to soda.  Try making adjustments to see what works best for you.  Also, don’t think you need to refill the glass completely, you can always top up part way through with more soda to keep the flavor going without adding more booze.

  • Campari – With Campari’s unique flavor profile, it’s really the recommended starting point for this drink.  That said, because of how this template is constructed, you could lower the A.B.V. even further using a non-alcoholic Amaro or just use a different bittering liquor.  This is a flexible low A.B.V. template you should feel free to explore with!
  • Sweet Vermouth –  We used Carpano Antica here, but as this is one of the two ingredients that drive the base of the Americano, you should consider using whatever vermouth you enjoy best.  Both light and fruity (Lustau) or rice and sweet (Cocchi di Torino, Carpano) will work well.
  • Seltzer / Club  – We use Club at home, but using Seltzer is traditional here.  It adds minerality for another layer.  We encourage you to experiment and try both.
  • Orange –  This is one of those cases where you can’t skip the garnish.  The orange adds aromatics that induce you to unpack more of the aromatics from the wine and Campari.  This makes the drink, don’t skip it!

* – This link is an affiliate link which may result in us getting a partial commission from the sale.  In 2022 we made $13.34 from affiliate links and made $1.36 so far in 2023, while we’ve spent well over $200 on just webhosting.  Help us keep the lights on if you like our content, and please use our links!

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The Classics: Rob Roy

Posted on August 29, 2023August 30, 2023 by Nick
The Classics: Rob Roy

Roy Roy Cocktail

While the Rob Roy is merely a swapped based Manhattan (for Scotch), nothing could be more the premier drink of Scotch from the prohibition era.  Legend has it this drink was created by G. Selmer Fougner for a representative of Usher’s scotch.  When the representative asked Fougner to make a drink with the Scotch, Fougner created this as few (if any) Scotch cocktails were common at the time.  The rep loved it, and legend has it that the drink was named after a popular play at the time, Rob Roy.  Simple, harmonious, and easily made if you have the ingredients for a Manhattan, the Rob Roy has endured.

Rob Roy

Rob Roy
2 oz
Scotch
1 oz
Sweet Vermouth
2 Dashes
Angostura Bitters
Combine all ingredients in a mixing vessel. Add ice and stir. Double strain into a chilled coupe. Garnish with a cherry or orange peel.

The Rob Roy shows off the weight of the scotch and the flavors it can impart.  Unlike a Manhattan, where Bourbon or Rye adds spices, caramel, and brown sugar, the scotch shows off floral, honeyed notes, malts, and subtle earthy notes.  The play off the vermouth allows the fruit to show off.  The bitters add the missing spice, and it rounds out nicely.  If you like scotch, you’re going to like this.  If you’re into American single malts, this may help you get into scotch.  Overall, it’s balanced and delicious.

Drink Notes & Recommendations

The Rob Roy is the original Scotch cocktail.     There’s no ifs, ands, or buts about that.  It doesn’t mean that it hasn’t had some variation over the years.  Among the variation you’re most likely to see if the kind of bitters and garnish.  The bitters are traditionally Angostura, but you can use orange bitters here for a more modern take.  You can also split the bitters.  Garnish is a cherry or orange, which you can adjust depending on the scotch you start with.

  • Scotch – The scotch you choose is going to drive the whole experience, so pick something you like.  If you’re a fan of smoke or peat, you might enjoy a Lagavulin or Laphroaig.  Something more light like Glenlivet 12 or the Great King Street Artist’s Blend will be better for those looking to emphasize more of the delicate fruit and floral notes.
  • Sweet Vermouth –  The vermouth has to work in tandem here, perhaps more so than bourbon.  Lighter vermouths like Cocchi di Torino or Lustau may work better with lighter scotches, while Carpano Antica may be more of a bully that’s better suited for big, bruising, smokey scotches. Experiment to see what works best with your chosen Scotch.
  • Bitters –
    • Angostura* – These are the classic bitters, and will help impart spice.
    • Orange – The orange bitters are more of a modern take, and you don’t need to use them.  If you do Regan’s* adds a lot here with some delicious additional notes of cardamom and spice.  You could also use Fee Bros Orange* if you can’t find Regan’s.

* – This link is an affiliate link which may result in us getting a partial commission from the sale.  In 2022 we made $13.34 from affiliate links and made $6.93 so far in 2023, while we’ve spent well over $200 on just webhosting.  Help us keep the lights on if you like our content, and please use our links!

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Thaijito

Posted on August 23, 2023 by Nick
Thaijito

Thaijito Cocktail

Sometimes drinks are inspired by a beautiful piece of art or a pop culture reference.  Other times they come from classics, providing the template to an amazing cocktail.  All drinks start somewhere, and in the case of the Thaijito, it finds it foundation in the fact that I just had way too much Thai Basil.  The result, is a delicious and refreshing gin based riff on a Mojito.

Thaijito

Thaijito
2 oz
Bombay Sapphire Gin
1 oz
Simple Syrup
¾ oz
Lime Juice
6-8
Thai Basil Leaves
2 oz
Club soda
In a shaker tin, muddle Thai Basil leaves in simple syrup. Add Gin and Lime. Shake with ice. Double strain into Collins glass over fresh ice. Add Club Soda. Garnish with additional Thai Basil Leaves.

The Thaijito is a botanically direct and refreshing summery riff on a Mojito. The anise notes of the Thai basil add a perfumed elegance to the herbal notes of the juniper and gin botanicals. The pops of fresh lime compliment the complex and layered herbal notes, and the club gives a slight minerality that drive the elevation of the drink to the next level. It’s a lovely, simple sipper for a late summer evening.

Drink Notes & Recommendations

While you could probably make this drink with light rum, I chose gin to emphasize the botanical notes of the Thai basil.  I’d recommend sticking with Thai basil, which has a different flavor than Genovese  (the one you see in Italian cuisine) basil, although you could use it in a pinch.  If you do, it might work better with lemon.

  • Gin – Bombay Sapphire was the choice here for the London Gin profile, and to slightly emphasize the connection to more Asian botanicals.  If you can find their Far East gin, that might double down on this flavor profile to compliment the Thai basil, but any London Gin will do (Beefeater, Tanqueray, etc) .
  • Simple Syrup –  We used a 1:1 water to sugar ratio simple syrup here.
  • Lime Juice – For best results, use fresh squeezed.
  • Club Soda –   You can buy something expensive, but I still feel that the local generic brand works well.  Look for the smallest, cost effective size you can find to avoid not being able to finish the bottle in 1 – 2 days.
  • Thai Basil –  I’ve had the most success buying Thai basil from local Asian markets, but that’s far from the only place you can find it.  In our case, we have an AeroGarden* which has resulted in plenty of Thai Basil (it’s a bush at this point) and other herbs.  It’s a great way to augment your cooking and cocktails, but feel free to buy the basil as you need it.

* – This link is an affiliate link which may result in us getting a partial commission from the sale.  In 2022 we made $13.34 from affiliate links and made $6.93 so far in 2023, while we’ve spent well over $200 on just webhosting.  Help us keep the lights on if you like our content, and please use our links!

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The Classics: Cloister

Posted on August 7, 2023August 7, 2023 by Nick
The Classics: Cloister

Cloister Cocktail

What do you conjure when you hear the word Cloister. If it’s a Pokémon, you’ve probably found yourself on the wrong blog, though the same could be said if you’ve reached the word reflecting monasteries or convents.   This cocktail takes it’s name from those, although why it doesn’t isn’t immediately clear.  Neither it this cocktail’s age, which is from 1971 via Thomas Mario in the Playboy’s Host & Bar Book*.  Resurrected by Jim Meehan, is it worth the time to drink?

Cloister

Cloister
1½ oz
Gin
½ oz
Yellow Chartreuse
½ oz
Grapefruit Juice
¼ oz
Lemon Juice
¼ oz
Simple Syrup
Combine all ingredients in a shaking tin. Add ice and shake. Double strain into a chilled coupe. Garnish with a grapefruit twist.

The Cloister is balanced, layered, and refreshing.  The herbal notes of the gin align beautifully with the heady herbaceous notes and touches of vanilla and spice in the Yellow Chartreuse to create a wonderful complexity that doesn’t go full on into Chartreuse’s complete back.  The lemon and grapefruit each offer their own unique mix of citrus notes that wonderfully compliment the botanicals.  Overall, it’s a delightfully refreshing drink that can help open up those uncomfortable about Chartreuse to it’s wonderful potential.

Drink Notes & Recommendations

The original recipe seems to closely mimic a Daisy, and it isn’t quite in balance:

  • 1 1/2 oz Gin
  • 2 tsp Grapefruit Juice
  • 1 tsp Lemon Juice
  • 1 tsp Yellow Chartreuse

As far as using the more modern spec I’ve used (hat tip to PDT’s Jim Meehan – buy his books – both PDT* and Meehan’s Bartender Manual* are amazing) things are more in balance.  Using this spec, the main items you could play with are the gin and the sweetener.  Changing the syrup is going to really move the needle of profile here, so be judicious (I’d lean toward possible herb notes like basil or an orange oleo saccharum).  More readily accessible will be the gin.  Changing this will give you access to tilt the balance toward spice (Aviation), citrus (Bluecoat), or traditional juniper (Beefeater / Bombay).

  • Gin – London Dry (like our default Beefeater tester) works great here, but the canvas is ripe to be improved.  Feel free to grab the aviation and watch the flavors dance with spice, or accentuate the citrus through a modern gin like Bluecoat.  I’d be hard pressed to select a gin I don’t think would actually work here.
  • Yellow Chartreuse –  The milder, more approachable Yellow Chartreuse is similar to it’s green counter part in that it’s fairly hard to substitute.  In a pinch, consider a half portion of Strega, and increasing the simple by an 1/8.
  • Grapefruit Juice – Look, we get it, it’s tempting to used bottled.  Don’t.  If you want this to taste amazing, you’re going to have to use fresh squeezed.  Use a ruby for ideal outcome.
  • Lemon Juice – For best results, use fresh squeezed.
  • Simple Syrup – Use a one to one water to sugar simple here.

* – This link is an affiliate link which may result in us getting a partial commission from the sale.  In 2022 we made $13.34 from affiliate links and made $6.93 so far in 2023, while we’ve spent well over $200 on just webhosting.  Help us keep the lights on if you like our content, and please use our links!

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The Classics: Sloe Gin Fizz

Posted on July 31, 2023July 30, 2023 by Nick
The Classics: Sloe Gin Fizz

Sloe Gin Fizz Cocktail

As we mentioned during our review of Averell’s Damson Gin, Damsons or Sloes are different than their modern plum counterparts you’ll find in the store.  They tend to be sharp, more concentrated, and a bit more astringent then their snacking cousins.  As a result, they were more commonly used for preserved and sweetened things like jams.  These flavors tend to be richer, and were originally more targeted toward winter and fall applications.  The Sloe Gin Fizz takes this idea, and flips it on its head.

A riff on the Gin Fizz, the Sloe Gin Fizz excludes egg whites in favor of a quaffable mix of lemon, syrup, and sloe gin (and/or regular gin).  The result is a bright and summery sippable drink that’s easy to make and fun to sip.   While many will emphasize the color of the Sloe (with a reddish hue), barrel aging and age will impact the coloring slightly (our picture is made with Patient Wolf’s Starward Whiskey Barrel Aged).

Sloe Gin Fizz

Sloe Gin Fizz – Classic
1 oz
Sloe Gin
1 oz
Gin
¾ oz
Lemon Juice
¼ oz
Simple Syrup
3 oz
Club Soda
Combine all ingredients except club in a shaker. Add ice and shake. Separate and top with club. Strain into a Collins or fizz glass over fresh ice. No garnish.

The Sloe Gin Fizz is load with spicy plum notes, subtle sweetness, and a bright refreshing character. The flavors bounce off each other and create a refreshing if bright and jammy mix of fruity flavors tinged with spices. There’s a slight caramelized, dried fruit sweetness here as well. Overall, it’s quite nice, and feels like a good cross over from summer to winter.

Drink Notes & Recommendations

The original Sloe Gin Fizz follows the above recipe, but if you’re looking for a more modern update, consider the following recipe.  This variant turns down some of the juniper notes in favor of the Sloe, and can be slightly easier on the booze depending on your Sloe Gin.:

Sloe Gin Fizz – Modern
1 ½ oz
Sloe Gin
¾ oz
Lemon Juice
½ oz
Simple Syrup
3 oz
Club Soda
Combine all ingredients except club in a shaker. Add ice and shake. Separate and top with club. Strain into a Collins or fizz glass over fresh ice. No garnish.
  • Sloe Gin / Damson Gin – There aren’t a lot of Sloe / Damson gins to choose from.  As a result, you’re likely to be limited to a handful of choices.  In our case, we used Averell Damson Gin originally, as it’s what we have on hand, but both Plymouth and Hayman make fairly common Sloe Gin examples.  In our picture we used a limited edition from Patient Wolf, but they make a regular Blackthorn edition which would be stunning too (if you happen to be down under in Australia, or have access).
  • Gin  –  Any gin will work here, but we recommend a softer style like Plymouth for the smoothest drink.  You can also choose to accentuate the spicing with a modern gin like Aviation or a citrusy gin like Bluecoat.
  • Lemon Juice – For best results, use fresh squeezed.
  • Simple Syrup – This uses a standard 1:1 ratio simple syrup.
  • Club Soda – Use your local local grocery brand.  It’s still quality, and you won’t add unnecessary costs.
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Modern Classics: Revolver

Posted on July 3, 2023July 3, 2023 by Nick
Modern Classics: Revolver

Revolver Cocktail

A more modern classic, the Revolver originates in San Francisco in the early 2000’s.   While this is technically a Manhattan variant, you’d be forgiven for confusing the 3 ingredient template with an old fashioned.   Instead, the vermouth is replaced by rich, luxurious coffee liqueur.   The result is a rich and simple to execute twist on the Manhattan.

Revolver

Revolver
2 oz
Bourbon
½ oz
Coffee Liqueur
2 Dashes
Orange Bitters
Combine all ingredients in a mixing vessel. Add ice and stir. Double strain into a chilled coupe. Garnish with a flamed orange peel.

The Revolver is a rich and mildly spicy cocktail.  The bourbon works a solid base providing notes of the oak and grains, while the coffee is adding richness.  As Mr. Black is not a particularly sweet liqueur, the coffee shines here, giving a more black coffee and nuttiness than sweetness.  Thanks to the oils in the coffee and the sugar, most of this comes across as weight in the drink.  The orange perks the whole thing up, and gives it a charred brightness that ties it all together.

Drink Notes & Recommendations

The Revolver is one of those drinks that you’re going to find different interpretations of as you trawl back through the annals of cocktail history.  They’re also not likely to look a lot like this.  That said, this drink is an interesting Manhattan / Old Fashioned adjacent drink that for whatever reason is served up.  It’s the sort of drink that could probably take an ice cube if you so choose, and even take more sugar if you added that cube.  A final note, this drink was originally constructed with Bulleit Rye to indulge in that spicy kick (something common in drinks from the early / mid 2000s).  You can use either Bourbon or Rye here.

  • Bourbon – This is one of those drinks where the richness of the coffee liqueur means that the bourbon is working more as a foundation.  You can always go as fancy as you want, but choosing something that won’t break the bank probably won’t be a bad decision, but stick to our recommended Bourbons.  Even Jim Beam Bonded worked well here – compared to say Ezra Brooks 99 – which was not enjoyable.
  • Coffee Liqueur –  We used Mr. Black here, but you could use Kahlua or another coffee liqueur.  Adjust sweetness with simple syrup for your preference.
  • Orange Bitters – Regan’s* adds a lot here with some delicious additional notes of cardamom and spice.  You could also use Fee Bros Orange* or Angostura orange bitters if your options are limited.  We also tried a mix of Regan’s and Fee’s, which worked out even better.
  • Flamed Orange Peel –  The easiest way is to cut an inch coin using a paring knife.  You’ll want this to be slightly thicker than a normal twist so you have something to hold and pinch. Pinch it from the pithy side over a lit match toward the drink at a 45 degree angle.  Discard the peel after.

* – This link is an affiliate link which may result in us getting a partial commission from the sale.  In 2022 we made $13.34 from affiliate links and made $1.36 so far in 2023, while we’ve spent well over $200 on just webhosting.  Help us keep the lights on if you like our content, and please use our links!

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