Coming up daisies

I’m a huge fan of the whole class of Daisy drinks, but this one seems just about perfect for summer: not too sour, not too sweet, not too boozy. Be sure to shake this thoroughly so it sips ice cold. And if you haven’t tried the Caña Brava rum yet, I definely recommend it. Via Bartender’s Choice app. 

Daisy de Santiago, Charles H. Baker, Jr., Gentlemen’s Companion

 Fill ‘er up

This was a surprisingly wonderful drink!  The ingredients are so simple that I wasn’t expecting the flavors to come together and be so much greater than the sum of their parts.  There’s a rich sweetness, a bit of sour, just a hint of freshness from the mint, and the mellow spiciness of the rye just pulling it all together.  I definitely recommend giving this cocktail a try, especially as we move into summer: the mint helps make this a great sipper for the warmer weather.

Double Fill-Up, Phil Ward, Death & Company


With so many great summer drinks including mint in the recipe, I decided to try to cultivate my own this year.

 

Kentucky summertime

I bought Paul Clarke’s The Cocktail Chronicles more than a year ago, but I’m just starting to dig into its pages.  I’ve been very impressed so far: you get a great combination of new recipes, classic recipes, and a lot of interesting stories about cocktail life in general.  The drink I pulled today only made me like the book even more.  I rarely have fresh strawberries on hand, but I was lucky to have a couple mostly-fresh strawberries on hand to make this delicious sipper.  The simple syrup really brings out the sweetness of the strawberry, which in turn is a great foil for the spicy ginger beer.  It’s a beautiful day out here, and it’s a perfect compliment to this lovely drink.  (And if you’re wondering, yes, that is an Alien pint glass.)

Kentucky Buck, Erick Castro via The Cocktail Chronicles

Must love gin

This weekend, we picked up a bottle of Pretty white vermouth by BroVo, which I’ve been watching since we tried it at Proof in Seattle last year.  For those unfamiliar with white vermouth (also called bianco or blanc), I think of it as a cross between Italian vermouth (red, sweet) and French vermouth (white, dry).  It brings a slightly sweeter, more floral version of the dry vermouth flavors, and I feel like it pairs gorgeously with gin.  This was definitely true in the Amaryllis.  It’s a very gin-forward drink with a slight offset by the floral vermouth and bare trace of sweetness from the apricot.  It’s not my favorite drink ever, but it’s a good way to use this lovely white vermouth.  

Fool on the hill

Today is my last day at home before several days of travel for work, but of course i had to make time for an evening taste test.  Cobble Hill is another selection from Regarding Cocktails: a lighter riff on my favored Manhattan.  Normally I don’t enjoy dry vermouth, but this time it’s nicely offset by the cucumber and an equal amount of a lightly citrus amaro.  The first sip takes a bit of reorienting since you don’t usually see rye with cucumber, but after a few sips you taste how the combination really works well together.  It’s a great contrast to the heavier, sweeter Manhattan that usually sees me through the winter.

Cobble Hill, Sasha Petrakse, Milk & Honey