I’ve been incredibly grumpy all day, but this cocktail may be able to help. The fresh raspberries give it a lovely bright tang, and the pomegranate molasses brings body and depth. According to punchdrink.com, Joaquín Simó named this “la Bomba” as a reference to the French word grenade, meaning pomegranate. I say, fight fire with fire.
It’s been a long day after a long week, but this drink hits the spot perfectly. You’d think it was a daiquiri, but it’s a touch sweeter than a daiquiri and there’s a hint on anise on the finish. Just enough complexity to keep me interested, but not so much as to tax my weary brain. My only criticism is that it’s too easy to drink.
I was looking for something different, and this recipe definitely fits the bill. At the end, there’s a funky/bitter syrupy flavor that I don’t love, but I like where this was going. I may need to add this to my “tweak” file. I used Amaro Lucano, but it looks like the original used Amaro Nonino, which makes me want to try Amaro Montenegro (welcome to the wonderful world of amari).
This recipe comes from way of the Consumatorium blog, who references the Treats + Eats blog.
I’ve not been a huge ginger fan for most of my life, but between Blue Apron and some cocktail recipes like today’s, I think I’m starting to see the allure. The ginger in this drink is balanced by the richness of the dark rum (I used Kraken here, Gosling’s is suggested) and the sweetness of the pineapple.
Today’s drink is from Jerry Thomas’s 1862 book, How to Mix Drinks, by way of the Bartender’s Coice app. This tastes just like a slightly souped up sangria (by the way, if you’re not putting cognac in your sangria, you’re missing out). I wish I had a pitcher of this to enjoy outside with our brand new patio set. Summer and sangria truly are the best of friends.
When I started my cocktail adventure by posting my nightly drink recipe on Facebook, it was a bare-bones operation, just screenshots of recipes and limited commentary. I’m revisiting some of those drinks and giving them the more expanded treatment. The Brooklynite is a great place to start. This is a slightly-fancified daiquri that sets easily on the palate and clears the mind of any unpleasantness, say for example, the work day.
This drink comes from the Bartender’s Choice app, an endeavor from Sam Ross of NYC’s Milk & Honey, one of the forerunners of the modem craft cocktail movement.
Although we’re still at the onset of summer (and in the Pacific NW, summer has only barely wet its toes) this is a nice glance forward at the flavors of fall. The rye, apple, ginger, and pear are all perfectly balanced, making it a lovely sipper as dusk approaches.
This cocktail comes by way of the blog cocktail virgin slut, which attributes the recipe to Johnny Raglan of Comstock Saloon in San Francisco, CA, via Food & Wine Cocktails: 2012.
The color on this is so pretty, and it has all the ingredients for my perfect drink… and yet it doesn’t quite make it. There’s just a hair too much sour for my taste. The shade of purple is just so darn pretty, though!
While definitely a tiki drink, this cocktail is a bit too astringent for my personal taste. Perhaps more orgeat would help to round out the flavors, or maybe a richer rum than the Mt. Gay Eclipse? I’m tempted to try this with my El Dorado 12 year. Still, after a long and trying day, the booze and tiki accoutrements are quite welcome.
This cocktail is full of surprises. It’s a bourbon base with amaro and apple juice modifiers, but it ends up reminding me of a creamsicle, oddly enough (the orange garnish certainly has a lot to do with that, and the vanilla syrup). It’s a bit on the sweet side, but that’s likely my own fault for going with an old fashioned glass and a single large cube rather than a highball glass full of smaller cubes. Still and all, this is a really nice drink that I could easily add to my rotation.