When some weeks end, all you want is a good classic drink that warms your body and erases your mind. This one works for me: basic Manhattan with a dash of fancy chocolate bitters. Wishing everyone a great weekend.
There’s at least half a foot of snow outside and the news is forecasting a nice storm overnight, so it must be time to resurrect a memory of summer with a daiquiri! I pulled this one from The Canon Cocktail Book because it satisfied my need for summer and because it gave me a reason to try out my Plantation Stiggins’ Fancy Pineapple Rum. I’ve heard great things about this rum (specifically that it managed to maintain all the best elements of both aged rum and pineapple), and I’m pleased to report that this spirit lives up to the hype. All in all, I would be happy to float away to a mental summer with this cocktail.
Tonight’s drink from Regarding Cocktails is especially appropriate due to the crazy amount of snow falling outside. It’s also another hit from the “mix in glass” section — I feel like I have so many new drinks to put into circulation now! This cocktail has the most subtle citrus and earthy spiciness from the pimento dram, but sweetness from the bourbon. I really enjoyed it while watching the white stuff fall outside.
I’ve bid good-bye to champagne/sparkling wine for another year and so back to Regarding Cocktails. I’d forgotten that the first chapter is all drinks to build in the glass, and on nights like tonight (long day at work, sleepless night), a quick build directly in the glass sounds like just the trick. Although s you don’t achieve the same deep cold of a well-stirred cocktail, at least that’s offset by the fact that the cocktail is designed to manage the slow dilution of the single large cube. All that aside — this is a lovely drink. I used one of my current favorite bourbons (Few), and the perfect elements of citrus and the smallest bit of bitterness all play wonderfully well together. I could easily drink this over and over again.
One of the benefits of New Year’s is that I have leftover champagne (this years it’s actually Prosecco) with which to make champagne cocktails. I’m not a huge champagne fan, so it’s not generally an ingredient I keep on hand, but I admit it’s fun to play with on the rare occasions that I have some available. Even better, there’s a whole section for sparkling cocktails in Death & Company’s book that I haven’t even touched. Tonight’s experiment was fairly tasty and definitely a nice change of pace with regards to texture/mouthfeel. The bubbles make even a Monday night before heading back to work seem a little more exciting.
Happy New Year’s, everyone! I’m starting to work my way through Regarding Cocktails, the book started by the late, great Sasha Petraske and completed by his wife, Georgette. Sasha started Milk & Honey in New York, which was arguably the birthplace of the modern craft cocktail movement, and it’s his sensibility that really defined the care and attention that we apply to drink-making today. There’s something simple yet wonderful to take what can be an extremely complex and involved process down to bare-bones and execute it perfectly. The American Trilogy cocktail is a riff on the Old Fashioned, but with a couple subtle changes that give it an extra bit of flair and interest.