The Treacle Cocktail (aka The Bijou)

Blech, Thirsty Readers. This one is almost as bad - maybe even AS bad - as the Old Hickory, the major taster of which turned out to be my kitchen sink drain. I should have known this would be too sweet. The original recipe of this old and classic cocktail calls for 1 part each of gin, green chartreuse, and sweet vermouth. Add a dash of orange bitters and there you go. I followed the recipe as written, even though there was the following note:

"A popular modification of this drink dials up the gin by half an ounce while cutting back on the vermouth and Chartreuse by half and ounce each, resulting in a drier cocktail."  The author of this passage, (my Bitters hero,BT Parsons) goes on to suggest that one ought to give "this original version a try. As my college writing professor used to say, you have to understand the rules first before you can start breaking them."

So, I tried the original version. Why? Because I'm all about the following the rules.  Until they don't suit me. Only then do I break them.  After I tasted this cloyingly sweet, almost syrupy drink, I proceeded to break the rule right away. I emptied half of the glass out and filled it back up with gin. And, it is still much too sweet for me.

Will I drink it anyway? Yes. Yes, I will. Why? Because I am in need of some chemically induced relaxation after a couple of stressful days of running around getting my kid ready to go to Whale Camp this weekend. Who knew that finding pants for this kid would be such a challenge? He's 13, is a mens' small and has a 34 inch inseam.  Try finding that combination in Bloomington, a town that does not even have a GAP.  Oh. Excuse me. I digress.

Back to the drink.  If you like really thick, treacle-y, sweet drinks, the original recipe of this drink is for you. Otherwise, I advise you to skip it for something else. That's the lovely thing about the world of Cocktailia (isn't that a totally sexy name?); there are nearly infinite options. A drink for every palate and then some.

Here is the photo of the drink. I garnished with the pedestrian Maraschino Cherry. Apologies to those with better taste in cherries. I 'm just not ready to shell out the thirty smackers for the jar of high-brow, mixologist acceptable cherries. I'll come around; we all know it's just a matter of time. Just not yet. It's like your first pair of really, really, great boots. You fight it for years and then you give in, never to go back again, much to the detriment of your bank account balance.

Too tired to take a glam shot. There will be those days, Thirsty Readers!

The Treacle Cocktail (aka The Bijou)

1 ounce gin

1 ounce green chartreuse

1 ounce sweet vermouth

1 dash orange bitters (this drink is so sweet, I don't think it matters what bitters brand you used. I imagine even a dash of Sunny D or Orange Kool-Aid would do)

Pour the ingredients into a mixing glass filled with ice. Stir until chilled. Strain into a chilled coupe or cocktail glass. Garnish with a cherry of the socio-economic class of your choosing. Drink and keep a shot of insulin handy in the event you go into a sugar coma.

Cheers!

The willPower & Emily

Good afternoon, Thirsty Readers! Today's drink is being brought to you before the (mostly) obligatory 5PM because it is a Mock-tail. And as such, it can be consumed by anyone, with abandon, at any time. The willPower & Emily is a very fresh, watermelon, mint, and lime soda, carbonated with dry champagne yeast.

The willPower & Emily is named for Emily Mallory. She and the beverage share several lovely qualities. Both are fresh, pretty, delightful, bubbly, and smart. (Yes, this is a smart soda because it is free of anything artificial!)  Emily is not yet 21 - soon, though - so her namesake cocktail is sans hooch.

And...drumroll please... Emily is now a certified willPower and Grace (R) instructor, having passed her exam this week. Congratulations to Emily! If you haven't tried a willPower and Grace (R) class, do it at the first opportunity. It's an outstanding and fun workout.  I did it this morning and believe-me-you, I've earned my evening cocktail. Tonight, I think I'll have the tried and true, Cranberry Crush.

Thirsty readers of drinking age, feel free to add some gin or vodka to the willPower & Emily.  I haven't tried that yet, but I might not get the chance because my bottle of this delicious brew might be gone by 5PM.

A couple of things about the method here.  You'll need an empty 2 liter soda bottle. It's not elegant, but it does the trick. If you want to transfer the soda after fermentation/carbonation, leave me a comment and I'll send you instructions on how to do it. It's not hard, you just need a chopstick, a funnel, and a flip-top bottle.

Here is the beautiful brew in a fancy bottle. It would make a nice hostess gift, no?

Fresh ingredients, macerating before being pureed. I'm ridiculously proud of my homegrown mint.

I got the recipe from a book called, True Brews by Emma Christensen.  The only change I would recommend is to add some extra lime juice. As you have probably gathered by now, I like an edge to my beverages. The extra lime cuts the sweetness in a way that is just right. Don't be intimidated by the whole home-brewing thing. This is simple to do and will make you look really impressive to everyone you know. And after all,  looking really impressive can be pretty satisfying.

The willPower & Emily

4 pounds seeded and cubed watermelon (11-12 cups from a 6 pound watermelon)

1/2 cup packed fresh mint leaves

1/2 cup (or more) freshly squeezed lime juice

1 cup water, plus more to fill the bottle

9 T white granulated sugar (next time, I'm going to cut this back and see what happens)

pinch of salt (don't be shy)

1/8 tsp dry champagne yeast (if you live in Bloomington, get this at the Butler Winery store on N. College Ave)

1. Combine watermelon, mint leaves and lime juice in a large bowl.

2. Bring the cup of water to a boil. Remove from heat. Add sugar and salt and stir to dissolve. Pour this over the watermelon and mint. Mix it around and let it be for about 10 minutes.

3. Puree the mixture in a blender or food processor. Work in batches. Strain the puree through a fine mesh strainer into a bowl.

4. Pour the juice into a clean 2-liter plastic soda bottle, using a funnel. I suppose you could eat the solids, but I think they are just too sweet. I tossed them. Top off the liquid in the bottle with water, leaving at least 1 inch of headspace. You can add more lime juice now, or wait and add it to the finished beverage on a glass by glass basis, which is what I do.

5. Add the yeast. Screw on the cap and shake the bottle gently to distribute the yeast. Let the bottle sit at room temperature, away from direct light,  for 12 - 48 hours until the bottle feels rock solid with very little give. It usually takes about 12 hours in my experience.

6. Refrigerate overnight or for up to 2 weeks. Open VERY slowly. I mean, VERY slowly, to avoid it fizzing all over everything.

Pour over ice and garnish with a mint sprig.  Enjoy your soda, and the feeling that you are really cool for having made it yourself.

Cheers!

The Carthusian Sazerac

I learned something from tonight's Cocktail, Thirsty Readers. Turns out, that the Carthusian Sazerac is a teacher, of sorts. I was looking for a drink that featured, or at least included Green Chartreuse, a new addition to my "barder".  I stumbled across the subject drink, which apparently originated in Cleveland, Ohio. Why? I have no idea. But, I'm glad that I found it. Not because I loved the drink. I didn't, really. But, because I learned about a documentary that I want to watch now. It's called Into the Great Silence. It is about the Carthusian order of monks. Here's the connection to the cocktail. The Carthusians are the monks who make, and have since the 1700s have made,  Chartreuse. Boom. Now, you've learned something too.  Apparently, God is on the side of some booze - Chartreuse and Benedictine being among the blessed.  If you are interested in learning more about the blessed Chartreuse, click HERE.

As I write, I am waiting for my casings to finish soaking so that I can finish making Chorizo link sausages. Yes, your mixologist is a countess of many trades. I thought I would include a picture of the soaking casings because their appearance in water belies their humble -- some might say rather gross -- origins. They look to me like long strips of linen.

But, back to the drink.  I like each of the components in the mix, but I cannot say I liked the drink much.  It was very balanced, in that all the flavors blended well. But, if I may say, they blended almost too well. The Carthusian Sazerac was rather flat, too round, too "edgeless" and frankly, a bit cloying. It improved considerably after the addition of about a half ounce more of rye, but still, it wasn't a favorite.  There are many better ways to feature Chartreuse (see here for the Last Word) and, there are most definitely numerous better ways to enjoy a good Rye Whiskey.  All that said, I shall  include the customary photo and recipe, because after all...I am not the "last word" on what is good. Beauty and deliciousness are in the eyes and mouth of the beholder. Far be it from me to deprive you of something that you might find lovely just because I didn't.

Here is the featured cocktail next to a glass of white wine. The Editor joined me tonight for libation. She eschews hard liquor for white wine.  The drinks look nice together, no? 

And here is our featured cocktail on my treasured Herkimer Masonic Order platter. Why? Why not.

The Carthusian Sarazac

2 1/2 ounces rye whiskey

1/4 ounces Green Chartreuse

1/2 tsp. simple syrup

Absinthe rinse

2 dashes lemon bitters

Lemon twist

Pour a little bit of Absinthe into a coupe and twirl to coat the surface. Pour out excess. Combine remaining ingredients except for the lemon twist in a shaker filled with ice. Shake while maintaining a strict vow of Carthusian silence. Strain into the couple. Garnish.  Drink and enjoy.

If you need some sexy music to accompany this Monkish drink, try this.

Until next time, Cheers!

The Yes, Yes, Yes, and Yes! Cocktail

Good Evening, Thirsty Ones! Tonight I have for you The Yes, Yes, Yes, and Yes! Cocktail, also known as the Pegu Club Cocktail.

You might be wondering why this cocktail has two names. Well, the latter name comes from the club in Burma - The Pegu Club - at which this fine libation originated. The recipe was shared in the classic The Savoy Cocktail Book, in 1930 by Harry Craddock. I learned of this delicious old-style drink from my lately favorite book, Bitters, by BT Parsons.

For the purpose of tonight's post, I took the liberty of naming the drink in honor the truly fine Diania Maisonneuve.  Diania, or "Mama Mais" as many know her, is an absolutely kick-ass Indo-Row coach at the Bloomington Body Bar. I am lucky to row with her a few times a week.  She motivates me (and probably every other lucky person else she coaches) to a level of performance a far piece beyond what I ever think is possible. She does this every single time I row with her. It is a rare and special person who can be a gifted coach. Diania is one of those people.

In addition to her prowess at coaching, Diania (the second "i" is silent) is the real deal. She's the good citizen, compassionate and loving, giving to the nth degree, and just plain fun to be around.  I admire her and adore her and am so glad to call her friend.

Why the name, "Yes, Yes, Yes, and Yes!"?  Because whenever we are about to increase our rowing output or start a new "wave", Diania asks if everyone is ready. Rather than waiting for an answer from her class, she exclaims,  "Yes, yes, yes, and yes!"  There were many things I could have called the drink, but to me the concept of YES is Diania.  She lives an enthusiastic YES kind of life.

This cocktail was one of my favorites, so far.  It has the rare quality of being both boozy and refreshing.   I love that in a drink.

Looks  a bit like Fresca, but is intensely flavorful.

The Yes, Yes, Yes, and Yes! is quick to put together. Well, it is if it isn't your first time at the rodeo using a Boston Shaker, that is. I purchased one today with a view toward being a hipper and more professional mixologist. I followed my beloved BT Parson's instructions on how to use it, but apparently, I slapped the thing together with a bit too much force. I was unable to separate the parts after I shook the drink and had to begin again with my tried and true, though amateur, cocktail shaker. I tweeted to Mr. Parsons for advice. He was very helpful. I did end up separating the two glasses, but only after my taster and I finished our drinks. We split the (very diluted) first cocktail that had been trapped in the Boston Shaker. I am happy to report that even the diluted version of this drink was incredibly tasty.  Not many drinks can boast that, eh?

I need much more practice at this.

Here is the recipe for this gorgeously delicious drink.  Do yourself a favor and add it to your summer repertoire of cocktails. You'll thank me.

The Yes, Yes, Yes, and Yes! 

(aka The Pegu Club Cocktail)

2 ounces London Dry Gin

3/4 ounces orange curaçao

1/2 ounce freshly squeezed lime juice

1 dash Angostura Bitters

1 dash orange bitters (as always, I used Regans' No. 6)

Lime twist for garnish

Combine all ingredients except garnish in a cocktail shaker filled with ice.  Shake until chilled. Strain into a chilled cocktail glass. Garnish. Raise your glass to truly good coaches.  Enjoy.

Cheers!

The Emerald Cocktail

Tonight, for no reason other than my taster requested a drink with Irish Whiskey, I present to you, The Emerald. It is not green, nor is it a hokey St. Patrick's Day drink. The Emerald Cocktail is a variation on The Manhattan, but with Irish Whiskey instead of Rye, and orange bitters instead of Angostura bitters. And, there is no maraschino cherry.  

Aside - I was surprised to note that the Irish spell whiskey with an "e".  The Scotch don't use the e and neither do the Canadians.  I wish the Americans didn't either. I just prefer Whisky to Whiskey.
Less is more. Except when we are talking about really good French Fries. In that case, more is always best.

But, back to the drink. I have Tullamore Dew Irish Whiskey in what I am going to start calling my "BARder", so I used it. It's a lovely smooth whiskey. I don't find it nearly as interesting as Scotch Whisky or Bourbon, but it is quite nice.  I prefer it solo, either neat with a drop of water, or on ice. It turns out that most people do. There are very, very, few cocktails that call for Irish Whiskey. Apparently, it does not play well with others.

I must confess that I had a sip of The Emerald this evening, but I didn't make one for myself. I opted for my go-to cocktail of late, The Negroni. I detest The Manhattan Cocktail (ironic seeing how much I adore Manhattan.) Since tonight's cocktail is a variation on one, I knew it would not be for me.  It might, however, be for you. My taster, a Manhattan Cocktail fan - but not at all a fan of Manhattan, go figure - really loved this drink. Very. Much.

While it did not appeal to my taste buds, it was quite appealing to my eyes.  It had a surprising and rather fetching amber color. I garnished with some orange peels and a freshly picked black raspberry from our garden. If you haven't eaten raspberries still warm from the sun, you haven't eaten raspberries. They are delicious and I will be featuring them in a libation in the next week or so.

Here is our Irish Beauty:

Apologies for the screen in the background. But still, it's a pretty drink, no?

The Emerald Cocktail

2 ounces Irish Whiskey

1 ounce Sweet Vermouth

2 goodly dashes orange bitters (as always, I use Regans' Orange Bitters No. 6)

Pour the ingredients into a shaker filled with ice. Shake whilst doing an Irish Jig. Strain into a cocktail glass or a coupe. Garnish as you like.  Raise your glass to St. Patrick. Enjoy.

Cheers and until next time -

May the road rise up to meet you,

May the wind be always at your back,

May the sun shine warm upon your face,

The rain fall soft upon your fields,

And until we meet again,

May God hold you in the palm of his hand.

The Friday Fusion Blue Ball Cocktail

I know, I know, Thirsty Readers. You missed me yesterday. I apologize for leaving you parched, but it was just one of those days on which many things conspired to keep me from my muddler and my shaker. Be comforted, though, because I'm back with a lovely new drink that you will enjoy. It is the Friday Fusion Blue Ball Cocktail, named in honor of a kick-ass class I took (from the super fit and lovely Jill Gengenbach Resnick) today at the Bloomington Body Bar. In this class, the other mighty women and I worked very hard with blue balls.  Here is a photo:

Still life of Mighty Women working very hard with Blue Balls

Fortunately, I had a quart of blueberries on hand, so making a blue cocktail without some hideous colorant was possible. I found several variations on the Blue Berry Smash (the more traditional and, if I may, boring name for this drink). I selected the one that included St. Germain Elderflower Liqueur, because I think it is dreamy. 

Here is the cocktail. The picture doesn't do it justice.

The Friday Fusion Blue Ball Cocktail. So elegant, no?

You could mix this drink with gin or vodka; tonight, I chose white rum. Why? Because I haven't featured a rum drink so far and wanted to try it. I used more blueberries than most recipes called for and I'm glad that I did. I tried one with a half teaspoon of white sugar in place of  the St. Germain and found that the extra sweetness made the blueberry flavor pop. So, if you don't have St. Germain, use sugar. 

Without further delay, here's the recipe.  

The Friday Fusion Blue Ball Cocktail

1.5 ounces white rum 

0.5 ounces St. Germain Elderflower Liqueur

3 fresh mint leaves

1/4 lime

15 fresh blueberries (I suppose you could use frozen)

In a cocktail shaker, muddle together the mint leaves and blueberries. (If adding 1/2 tsp. sugar, add it with the mint leaves and berries for muddling.) Squeeze the juice from the quarter lime into the muddled mix.  Add white rum and St. Germain, and fill the shaker up with ice. Shake, shake, shake. Double strain into a cocktail glass. Garnish with a sprig of mint.  Raise your glass to the mighty woman in the picture above. Enjoy!

Until next time, Cheers to you!  And, please feel free to leave comments and requests below.

BloomingtonGirl's Beach Plum Sour

Salutations, Thirsty Readers.  Tonight, I set out to make a "Ruby's Sour." I saw a picture of it on the Twitter feed of a bar in Manhattan. The drink featured a spirit I really love: Greenhook Ginsmiths Beach Plum Gin Liqueur. (I cannot wait to tour their distillery when I am in NY over the summer. I am a fan, as you probably have guessed.)  The bar in question posted the ingredients of the cocktail, but not the recipe. So, I rang them up and requested it. I explained, in my adopted very-pleasant-and-polite midwestern manner, that I lived in Indiana and couldn't very well pop over and have them make one for me.  The man on the other end of the line was entirely unsympathetic.  He advised me to email the beverage director and see if "he would be willing to part with the secret recipe."   

Bah! As if I have the time or patience for that nonsense. Undeterred, I set out to make up a recipe of my own.  I looked up the classic whiskey sour recipe - one that used an egg white to make it foamy - and adapted my drink from that. The result?  Success! And, bonus!  I don't even have to name it after Ruby, because I made it up. Take that, Ruby...whoever you are.

Now, this was my first trip to the rodeo...the rodeo of making a drink with an egg white, that is. I didn't have to worry about getting sick because we are practically on a first name basis with the chickens who lay our eggs. 

I couldn't find my go-to cocktail book to advise me on technique. I did remember that it one should do a "dry shake" for drinks containing egg whites, which is to say that one shakes the drink ingredients first, then adds ice and shakes again. It worked like a charm, though the pressure that built up in the shaker during the dry shake did cause the shaker to pop a bit when I opened it. Lucky for me, I don't mind a little mess in the name of making a good cocktail.

Here is a photo of the lovely libation. The darker red swirls on top of the foamy surface are actually Peychaud's Bitters.  I carefully placed a couple of drops on  the top of the drink and then attempted - in vain  - to bend said drops to my creative will. Clearly, I need some practice in drink-top styling. But, no matter. It tasted pretty great. It is a keeper.

And finally, I garnished with still-hot-from-the-sun red and black raspberries picked moments before from our berry patch. Pretty sweet, no?

Isn't this a fancy-pants little cocktail? 

Here is the recipe, for those of you lucky enough to get your hot little hands on Beach Plum Gin Liqueur. 

BloomingtonGirl's Beach Plum Sour

1 egg white (preferably from a hen that you know)

2 ounces Greenhook Ginsmiths Beach Plum Liqueur

1 ounce freshly squeezed lemon juice

2 dashes Fee Brothers Rhubarb Bitters (or orange if that's what you have)

Peychaud's Bitters (or other red bitters...optional)

Garnish - whatever you have on hand that is pretty

Place egg white, liqueur, lemon juice and rhubarb bitters in a shaker without ice. Shake for about ten seconds to blend well. Add ice. Shake again until chilled. Strain into a pretty cocktail glass or coupe. If desired, place a few drops of bitters on the foamy surface and attempt to make a pretty design. Garnish nicely.  Toast your BloomingtonGirl and enjoy.

Cheers!

The Southside Margaret Jones Cocktail

Hello once again, my Thirsty Ones. Tonight, I am serving up the Southside Margaret Jones Cocktail. Margaret earned this honor by crushing every one of her 200 meters rows at the Bloomington Body Bar "Shockwave" class today.  There were seven of us in the class. We were each pretty fierce and amazing - just saying - but Margaret just plain bested us on the rower. And, she did it with her customary grace and style. Here's to you, Margaret Jones!

The Southside is an old classic cocktail and there are more than a few ways to make one. I took a basic recipe that called for lemon juice. Some call for lime.  I altered the recipe so that the mint flavor would really come through. I also made one drink  with the sugar reduced by half. These modifications were nods to Ms. Jones, who requested a minty, not-too-sweet, cocktail for tonight's post. And, last but certainly not least, I added some bitters to the recipe: A few dashes of Peychaud's. I chose Peychaud's because I thought its floral flavor would compliment the drink. I also hoped that its beautiful red color would give The Southside Margaret Jones a bit of a blush. (Margaret is the kind of woman who would blush. She is a real lady.)

A couple of notes on the sugar content. The reduced sugar version (1 tsp. instead of 2) was very refreshing and had a strong lemon edge. The version with 2 tsp. was still refreshing and light, but it was smoother. It also had a stronger mint note, which I preferred.  

Here is the lovely Southside Margaret Jones photographed on our patio. In this photo, Margaret is double strained. Had she been single strained, she would have had minty green flecks throughout. Next time, I might add a few more dashes of bitters to make her blush more.

Our first Hydrangea of the season looks on, probably with envy.

The Southside Margaret Jones Cocktail

2 ounces Gin (I used Beefeater Gin tonight with good results)

1/2 ounce freshly squeezed lemon juice

6 or more fresh mint leaves

3 dashes Peychaud's Bitters

1-2 tsp. of sugar, depending on how sweet you like your Margaret

Mint for garnish

In a cocktail shaker, muddle together the mint, sugar, and bitters making sure you really crush up the mint leaves for flavor. Add the lemon juice and muddle a bit more. Add the gin and ice. Shake until chilled. Single strain if you want little green minty specs in the drink, or double strain if you don't. 

Cheers, Thirsty Readers! Until tomorrow.

 

The Cherry Bourbon Fizz

Good Evening, Thirsty Readers. Tonight's delightful libation was inspired by a two pound bag of Bing Cherries I picked up today at Bloomingfoods. As is my custom with cherries, I make myself into a complete pig immediately upon the getting the cherries home.  I'm not terribly proud of my gluttony, but I will continue to eat cherries in season until my stomach hurts. After I pitted and ate a rather large bowl at a rapid pace (fear not - I wouldn't do this in public), I began to ponder what kind of drink I could make using these beautiful red cherries. I also began to wonder whether I would need to eat dinner, so full was I of cherries.

To find a recipe, I went, of course, to the Oracle, otherwise known as Google. After perusing several seemingly worthy options, I came upon a promising looking recipe for The Cherry Bourbon Fizz on a really groovy food blog called Bowen Appetit.  If I lived in Madison like Bowen does,  I would make her be friends with me.  I'd  show up at her house all the time to eat and drink what she makes. When time allows, I'm going to try out a few more of her recipes.

But, back to the drink. I made a couple of minor changes to the recipe to punch up the cherry flavor. I also added my beloved Regans' Orange Bitters No. 6  to the mix, because just about every drink benefits from at least a dash or two of bitters . If you do not have a bottle of this particular one in your pantry, procure it immediately. I am not kidding. Do. It. Now. Big Red near Kroger on the east side carries it (if you live in Bloomington.) Otherwise, you can find it on a number of different sites on line. It makes most drinks sing.  You'll wonder how you ever lived without bitters. You're Welcome.

The Cherry Bourbon Fizz is a deliciously flavorful, easy-to-drink summer cocktail. And bonus, it is pretty simple to make. If you prefer a boozier cocktail, go ahead and bump up the Bourbon to 1 3/4 to 2 ounces. My taster did this and was quite pleased with the result.

A must have. (Did I mention this is a must have?)

Here is a picture of the beautiful cocktail. Who needs artificial colors when nature is this good to us?

What the camera didn't capture was a lovely transparent quality to the drink. Gorgeous!

The Cherry Bourbon Fizz

5  juicy Bing Cherries (Bowen says you can use other kinds if you want)

1-2 tsp. granulated sugar (I used 1.5 and thought it was perfect)

1 1/2 ounces Bourbon (I used Wild Turkey Bourbon)

1/2 ounce freshly squeezed lime juice

1-2 dashes of Regans' Orange Bitters No. 6

Splash of soda (I used soda in my taster's drink and Q Tonic in my own. Both were very good)

In a cocktail shaker, muddle 4 cherries with the sugar and the bitters. (Marvel at the stunning color while you do.) Fill the shaker half way with ice. Add Bourbon and lime juice and shake until chilled. Double strain into a cocktail glass. Gently splash in a little soda or tonic and give it a little stir. Garnish with the remaining cherry and a lime wedge or twist. 

OR, you can strain it into an old-fashioned glass with a few ice cubes. 

Until next time, Thirsty Ones, Cheers!

The Countess

I think if I got to choose my royal title, I would choose Countess. I don't know why exactly, but the title has always appealed to me much more than Queen, Princess, or Duchess. I don't even know exactly what a real Countess is or does, but I am pretty certain I would enjoy being one. As a Countess, I  would throw a lovely party for the more fun-loving lesser royals and at such party, I would feature a terrific signature drink. A terrific signature drink such as The Countess.

The Countess Cocktail is a simple little drink that tastes refreshing, light and a bit mysterious. It's a Gin and Tonic with a little extra something special. I made the recipe as suggested on the Q Tonic website (still working on using up the $7 bottle, Thirsty Readers). Next time I make it - and there will probably be a next time, because this is a delightful beverage - I'll use more St. Germain and garnish with mint AND a little purple flower. Why purple? Because it is the color of royalty, of course.

Here is The Countess, ready for her close up:

The mint is from my own mint plant.  (Be very impressed by this, Thirsty Readers. I have a very black thumb.) 

Here is the recipe. You can start out with these proportions, but I'm going to amp up the St. Germain by at least 50% next time. If you don't feel like springing for an entire bottle of the stuff, they sell little bottles for about $4. It's pretty yummy. Click HERE to go to the St. Germain website and learn more about this fancy and elegant cordial.  

The Countess

Fill a highball glass with ice

Add 2 oz of your favorite gin

Add a little less than .5 oz St-Germain Elderflower Cordial

Top with 3 to 4 oz Q Tonic 

Garnish with a mint sprig (and a violet, if you have one handy)

Cheers!

Cucumber-Rosemary Gin & Tonic

For many Thirsty Readers, the beginning of summer marks the beginning of Gin and Tonic Season.  And, with good reason. The G&T is tasty, light, refreshing and super easy to make.

For the past several years, when I've made G&T's at home, my tonic of choice has been Canada Dry Diet Tonic. I know that is a cringe worthy choice to many; I'm hoping you'll forgive me. I had read about the highfalutin pricey tonics such as "Q Tonic" and had rolled my eyes at their $7 price tag. I mean, really? Seven smackers for tonic? I'm all for small manufacturers and fine quality, but I couldn't wrap my mind around expensive tonic.

But, now that I am educating myself about all things cocktails, and have discovered an appreciation for various gins, I decided that I ought to break down and try the lofty "Q". Tonight's cocktail is mixed with Q and the recipe for the drink is from the Q website. It's a good tasting tonic. Not as sharp and familiar as the pedestrian type I'm used to. Apparently, it's also better for you  because it uses none of the dreaded high fructose corn syrup and certainly no artificial sweeteners. That's all fine and dandy, but let's keep our perspective here. We're drinking L I Q U O R, which arguably is not the healthiest thing to be pouring down one's gullet. So whether a mixer has corn syrup isn't all that critical to me. Its like organic vodka. Really?

Will I buy Q again? Probably not. But, that's only because I actually prefer the crummy mass produced tonic at this point. Or at least I like it just as much. Call me low-brow. I can take it.

Sorry for that little rant. I'm a bit cranky this evening. I'm not saying its because the checkout guy at the liquor store, darling young man that he is, said to me in a sympathetic tone that I looked "weathered".  I gently replied that it was ill-advised to use "weathered" as a descriptive term for any woman to her face, especially one who is north of 50. Then, he sweetly apologized (a few times) and said, "I should have said tired. You looked tired."  I offered to hand him a shovel to help him with the hole he was digging.

To be fair, I had just gotten out of the pool after swimming laps for an hour so my eyes were framed with goggle marks. Furthermore, his use of weathered was probably spot on. But, no woman is going to put up with that kind of honesty, right? This kid needs to learn how to talk to the ladies if he expects to get anywhere. I'm hoping that my gentle feedback helps him find his way in life.

Now, to the drink. It was good, because it's difficult to ruin a gin and tonic. But it wasn't anything too out of the ordinary; it didn't pack the cucumber/rosemary flavor punch I was looking for. I enjoyed it, but I think the recipe needs tweaking. As I write, I'm aging a rosemary "tincture" in my pantry. (fresh rosemary soaking in high proof vodka). A few drops of that might really give this cocktail some life. I'm going to try it next time.

Picture and recipe follow. And, then, I'm off to bed because clearly I need my beauty rest.

Not a cloud in the sky.

Cucumber-Rosemary Gin and Tonic

Peeled cucumber slices

Lime wedges

Rosemary Sprigs

2 oz. Gin (I used the delicious Greenhook Ginsmiths)

4 oz. Q Tonic

ice

In a highball glass, add three slices of peeled cucumber, 1 sprig rosemary, juice from a lime wedge and 1 ounce gin. Muddle with the back of a spoon.

Strain through a mesh strainer into a second highball glass. Add several cubes of ice, and three slices of unpeeled cucumber. Top with remaining gin and tonic, and serve garnished with cucumber, rosemary or limes.  Enjoy!

Cheers!

The Last Word

I know, I know, Thirsty Readers. I never let anyone have it. The Last Word, that is. But, this is a cocktail that I would let everyone have, as long as I had enough for yours truly. It is entirely delicious and I do believe it has made me a rather big fan of Chartreuse. It is, perhaps, love at first taste. It may not last, but it is an exciting kind of love, no?

As you can tell from the photo, this is a cocktail that I did not make myself. Why?  I am (as I write) at The Uptown Bar in Bloomington.  It is a terrific place to get a well made cocktail. The bartenders know their stuff; they're smart, charming and knowledgable about all things cocktail. I am here to meet one of my very best friends for dinner in a bit. I didn't realize that it was the opening game of the World Cup when I made the date.  The Uptown (and probably every other bar in town) is packed with very enthusiastic people wearing soccer jerseys and shouting a great deal.

But, back to this fabulous drink. I must tell you that the photo below does not capture the alluring, electric, color of the libation. The hue is fetching yet mysterious, as a compelling woman is.

That is no ordinary cherry. It's a sour cherry soaked in brandy. 

The man who made the drink is this man below. His name is Rob Williamson. He is very good at his craft.

Handsome and such a dazzling smile, no?

Now, the soccer game is over - Brazil won - so, the bar is no longer filled with fans. My friend Lauren has arrived for dinner and we must talk and talk and talk, like women do. So, without further delay, I give you the recipe for this very-worth-making drink. Or if you don't feel like making one, order one the next time you are in the Uptown. You'll thank me.

The Last Word Cocktail

3/4 ounce Green Chartreuse

3/4 ounce gin - Rob recommends a "soft" gin, like Aria

3/4 ounce maraschino liqueur 

3/4 ounce freshly squeezed lime juice

Combine ingredients in a shaker glass filled with ice. Shake until blended and chilled. Double strain into a cocktail glass or coupe. Garnish with a lime peel or (preferably) a brandy soaked cherry - because, you know, we all have them around the house, right?

Enjoy this fabulous drink. Cheers!

The Old Hickory Cocktail

I wish I could truthfully tell you, Thirsty Readers, that The Old Hickory Cocktail was good to the last drop (phrase courtesy of  Maxwell House), but alas, I cannot. I can't even say with experience that it was good until the fourth drop, because I confess that I poured the drink down the drain after three valiant sips.  I'm sorry, Old Hickory. I guess I just don't like vermouth. Or maybe I have crappy vermouths in my inventory. Since the possibly crappy vermouths are all I have in the house, I can't very well tell if it is the former or the latter that is the problem with this Godawful drink. Tomorrow, when I am out with my friend Lauren, I shall consult a knowledgable bartender about it. Until then, I can only assume. And you know what happens when we assume.

It's a shame about the cocktail, though, because I could have used a good one tonight, after spending what seemed like an eternity sitting through the movie of a book that should never have been made into a movie.  It was, except for the two far too brief scenes with Willem Defoe, a completely tedious story with no dramatic tension or arc. Yes, I'm embarrassed to say I went to see The Fault in Our Stars. There.  Now you know.  It's not the type of movie I would generally see, but I was dragged. Enough. Of. That. (And poor, poor Laura Dern. The material she was given to work with was DREADFUL.)

So, back to the Old Hickory Cocktail. I'm going to share with you the customary photo of the beverage along with the recipe, but unless you love vermouth, don't make this drink. It's a waste of perfectly good ice and bitters.  My apologies to my Bitters hero, BT Parsons. This recipe is from the otherwise (so far) right on the money collection of cocktail recipes in his brilliant book, Bitters.  Have I mentioned a hundred times how much I like this book? 

I bet ground-up pages of this book taste better than The Old Hickory.

The Old Hickory Cocktail

1 1/2 ounces dry vermouth 

1 1/2 ounces sweet vermouth

1 dash orange bitters

1 dash Peychaud's Bitters

Garnish: Lemon Twist (I used Grapefruit. Hey, it's all I had.)

Pour all the ingredients except the garnish into an old-fashioned glass filled. Stir and garnish. Pour down the drain.  I mean, enjoy.

Cheers!

The Salty Dog

Good Evening, Thirsty Readers. I write to you on a gloomy evening. No patio photographs for today's featured libation, I'm sad to say. Tonight, I needed a super easy cocktail because I find myself a bit tired out, in part, because of Tyler Ferguson's AWESOME Tuesday Noon Shockwave Class at the Bloomington Body Bar. It's a 45 minutes, take-no-prisoners class, but Tyler accomplishes the almost impossible.  She makes very strenuous exercise fun.  I felt like a bazillion bucks for most of the day. But now, I'm just tired. In a very good way.  Tyler is my Roller Derby hero, by the way. She has offered to train me for the game and has named me Cranberry Crush, after a drink on this very blog.  Tyler will be a guest blogger in the near future when we showcase her own original recipe for the Hairy Cicada Cocktail. We'll be blogging that piece live from Viewtopia, her outdoor wonderland she sets up at her house for watching The World Cup. 

But, I digress.

Tonight's very simple drink is the Salty Dog. I made one alteration to the classic (and rather boring, albeit refreshing) original recipe; I added some bitters. Fee Brothers Cranberry Bitters. Just a dash.  I'm becoming a die-hard bitters convert, thanks to my drink hero, BT Parsons. Bitters add that special something to almost any cocktail. Don't believe me? Try it and  you'll see.

I can mildly recommend this drink for summer. I give it the grade Meh +. The grapefruit juice (always freshly squeezed at Chez BloomingtonGirl) is delightful, but that's about all I can say for this one. The Salty Dog is similar to someone nice but rather dull. It's pleasant to see him or her occasionally, but you don't seek him or her out for snappy repartee. 

The gin I used this evening was a bit insipid - Tanqueray - but I didn't want to waste my precious and delicious Greenhook Ginsmiths Gin in a juicy-juice mixed drink. 

A "nice" drink. Pretty and easy on the tastebuds.

The Salty Dog

2 ounces gin

4 ounces grapefruit juice 

Coarse Salt for the rim

1 dash Fee Brothers Cranberry Bitters (optional, but please add some kind of bitters to liven up this party)

Garnish, though truth-be-told, this drink doesn't merit the effort.

Salt the rim by moistening it and then pressing it into a bowl or plate of salt. Add ice. Add gin and grapefruit juice. Mix it up. Garnish if you must. Drink it and say, "Meh. Maybe Meh Plus."

Cheers!

The Boulevardier

Hello, Thirsty Friends. Tonight, I have for you, The Boulevardier.  That's a big name to live up to and I'm happy to report that this cocktail indeed does. According to Paul Clark, writing on Serious Eats, The Boulevardier was first mentioned in print in 1927 in a book called Barflies and Cocktails. I had to include a photo of the cover - it's really fabulous. 

I mean, really. Isn't this the best cover ever?

I guess one could say that The Boulevardier is basically a Negroni but with Bourbon standing in for gin.  On one hand, that is sort of correct. But in no way is this wonderful concoction an also- ran, or a son-of. It's a delicious drink in its own right and need not be in the shadow of the (also fabulous) Negroni. The Bourbon adds a compelling bottom note to the mix that the gin does not.  Let's call them fraternal twins. Of a piece, but different at the same time.

Here are a couple photos of The Boulevardier. It is contained in my Mom's delightful cocktail glasses. I like these glasses because they hold a smaller amount than the contemporary Martini glass, but they are cone shaped and thus, a bit more practical than the coupe.  As usual, the cocktail is photographed on what I shall begin to call the Best Little Patio in Bloomington (the description reminds me of my friend, the gifted novelist John Reimringer' screened porch in St. Paul. Order his book right now. It's one of the best novels I have read in the past several years. Truly.)

Delicious and Beautiful

I really like the etching on this glass.

Without further delay - because frankly, I want to brush my fangs and go to bed - here is the very simple recipe for this perfect libation. I made it exactly how directed to do so on Serious Eats. I don't think it needs anything else.

The Boulevardier

1 ounce Bourbon (I used Wild Turkey)

1 ounce sweet vermouth

1 ounce Campari

Mix ingredients in a mixing glass filled with shaved ice (or as I did, with very tiny ice cubes made from an adorable tray from Bed Bath and Beyond).  Strain into a chilled cocktail glass. Garnish with a citrus peel (I used Grapefruit) or a cherry.

Until tomorrow, Cheers!

The Strawberry Cooler

Greetings, Thirsty Ones. Tonight's cocktail was inspired by the motherlode of strawberries that have been making their way out of our garden into my kitchen this summer. They were, at first, puzzlingly lack lustre, but then my mother-in-law advised us that we were picking just a bit too soon. Wham! Now we have the most amazing, delicious, gorgeous berries that you could imagine. If you only know strawberries from the ones you buy at the supermarket, you don't know strawberries. Stop by our house and treat yourself to the real deal.

I'd like to say that tonight's mixture was as good as the strawberries themselves, but alas, it was not. I chose a vodka cocktail from Imbibe Magazine and I chose it because it has strawberries and because it was easy to make. It was a Vodka based drink and I thought since we hadn't done one, I ought to.  Vodka was my go to drink for many years, but I'm not going to lie. I've moved on. Sorry Vodka. I've discovered more exciting spirits. It isn't that we won't have occasional flings, but I can't remain committed like I once was. 

So, I'll share with you the original recipe of the cocktail from Imbibe, although I really don't think it is worth the work to make it. It is called the Strawberry Cooler.  I should have known it might be disappointing when I saw there were no bitters in the mix. I took a couple of liberties, which I shall note. Don't get me wrong, there is nothing unpleasant about this cocktail. It's just not demanding enough for my palate.  It doesn't have the depth to carry on a good conversation with my taste buds. What can I say? I'm a girl who needs that to stay interested.  It's weirdly reminiscent of those kind of drinks you order when you're renting a beach house for the summer with three of your work friends from General Foods in Delaware and you're 23 and still drinking Miller Lite. That said, this version is a step or two better than that because of the fresh ingredients.

It's pretty, but looks aren't everything.

The Strawberry Cooler

2 ounces vodka

3/4 ounces Dolin Blanc vermouth 
         (I used Martini & Rossi dry. So sue me.)

1.5 ounces fresh strawberry puree *

3/4 ounces fresh Meyer lemon juice (I used regular)

3/4 ounces rich simple syrup (I used cranberry syrup**)

1 dash rose water (really? who has that in their pantry?)

1. 5 ounces seltzer

Lemon and mint to garnish.

Combine all ingredients except seller in a mixing glass and stir to incorporate. Add seltzer and pour into an ice-filled Collins glass. Garnish.

*throw some strawberries in a blender and mash 'em up. If you have a Vitamix, don't bother to strain. If you don't, you might want to strain out the larger particles.

** Cranberry Syrup (also used in the delicious Cranberry Crush)


1 cup sugar
1 cup water
1 cup cranberries (frozen or fresh)
1 cinnamon stick (I think this could be omitted with no impact)

In a small saucepan, bring sugar, water, cranberries, and cinnamon stick to a simmer, stirring occasionally to dissolve the sugar and pressing the cranberries with the back of a wooden spoon to release to help break them down. At the first crack of a boil, remove from the heat. Once cooled, pour the syrup through a strainer, discard the solids (they do taste pretty good, though) and store in a glass jar. The syrup will keep in the refrigerator for up to a month.

Until next time, Cheers!

The Abbey Cocktail

Good Evening, Thirsty Ones. Tonight's cocktail comes once again from BT Parsons' Bitters. I've practically been glued to this gorgeous volume since I purchased it. The prose is lovely, the photographs beautiful and the content is just plain interesting, informative and entertaining. I've enjoyed each cocktail I made from this book - the rather unappealing Chrysanthemum Cocktail featured on this blog was from a different source, just so you know. I was very excited the other day to learn that Mr. Parsons himself followed me on Twitter after I won the book Proof: The Science of Booze from a little contest he held.  It made my day, I'm not going to lie.

So, tonight's drink is The Abbey Cocktail and it is the first cocktail in Parsons' "Old-Guard Cocktail" section of his book. My three tasters (myself included) loved this potion. It is very fresh tasting and light, but with enough of a spirit kick to remind you that you're drinking a grown-up beverage.  And bonus, it's pretty easy to make. The recipe called for a garnish of an amarena or marasca cherry, neither of which I had in the larder. I considered substituting a maraschino cherry, but thought it would ruin the elegance of the drink. Instead, I used some strawberries from our berry garden. For the drinking vessel, I chose a dessert glass handed down from my mother-in-law that I thought made a good coupe. See? 

The Beautiful Abbey Cocktail on my Mother's Vintage Tray.

This is a delightful summer drink and I can imagine it making an excellent impression at a Ladies' Bridge Luncheon or Hospital Fundraising Guild Brunch. I will never host such delicate affairs, but if you are so inclined, this will win you gloved applause and polite raves from your lady friends.  

Here is a photo of how I set up making multiple cocktails of this type. The little vessels in front of the iced coupes are Traders Point Creamery Yogurt Containers. I have about thirty of them, so I am ready to tend bar efficiently at my next patio party. I measure my ingredients into the containers and then shake or stir (on ice) each one separately. The mixture to the right is darker in color because I ran out of navel oranges and used blood orange juice.

All Ready to Shake

The Abbey Cocktail

1 1/2 ounces gin

3/4 ounce Lillet Blanc

3/4 freshly squeezed orange juice

2 dashes orange bitters 

Garnish: amarena or marasca cherry (or a berry from your garden)

Combine all the ingredients except the garnish in a cocktail glass filled with ice. Shake until chilled and strain into a chilled coupe or cocktail glass. Garnish with the cherry.

See how easy?  Cheers!