Tag Archives: Absinthe

Review: Lucid Absinthe Supérieure

Posted on February 16, 2013 | Comments Off

Reprinted in part from 2008 review. New information and recipes added.

Lucid took the United States by storm in 2007 after Viridian Spirits negotiated the return of genuine absinthe to U.S. soil after years of it being prohibited. Since March of 2007, Lucid has become quite the hot commodity in markets where imbibers look for the unusual and daring.

124 proof / 62% alco/vol

Suggested Retail Price: $59.99 for 750ml bottle

Available in both on- and off- premise locations throughout the United States

Imported by Viridian Spirits, the exclusive U.S. importer of T.A. Breaux’s Jade Liqueurs’ Nouvelle-Orleans Absinthe Supérieure. Available in the U.S., unchanged from its original formulation.

Lucid contains no commercial oils, essences, extracts, artificial coloring or other non-traditional ingredients.

After being prohibited in the U.S. for such an extensive time period many may not know what absinthe really is. Genuine absinthe is always distilled directly from a mixture of whole herbs in a neutral spirit of agricultural origin. The herbs must include Grande Wormwood, European green anise and sweet fennel and may also include other culinary herbs. The traditional green color is derived directly from the whole herbs and never from artificial colorant or chemicals. Absinthe never contains sugar as bottled; therefore it should not be classified as a liqueur. The high concentration of alcohol (60-70% on average) is needed to preserve the herbal content and natural green color. Lucid starts out at 124 proof, but the traditional French manner of preparing absinthe lowers the alcohol content to approximately 30 proof for sipping purposes.

The flavor of Lucid is an acquired taste for sure. Straight out of the bottle and into a glass, the flavor is too strong for me to say the very least. But I wanted a clear picture of what I was getting into with this tasting. Even though there is no sugar in the bottling of Lucid itself, there seems to be just a hint of sweetness in the finish. Possibly this stems from the neutral spirit the herbs are distilled in. The taste of licorice is extreme. If you are a fan of licorice, this is a spirit for you.

I was fortunate enough to have a spirits aficionado, Dan Crowell, lead me through the tasting of Lucid. He not only had an old-fashioned absinthe Brouillier that sits upon individual glasses, but he also had the Lucid Absinthe fountain. I have to say the old world charm of the Brouillier captures the history of bartending for me. Incorporating old and new is what modern day cocktailing is all about. We can never forget that bartending is an actual craft.

“Louching” occurs when the water mixes with the absinthe. This causes an opalescent cloud of herbal essences and fragrance to rise from the spirit.

Dan prepared the Lucid in the traditional French manner, explaining each step as he went along. As the water drips over the sugar cubes, through the slotted absinthe spoon and into the Lucid, it begins to cloud, releasing the herbal essence within the spirit. The scent of the licorice permeates the area. Once four to five ounces of ice-cold water have been dripped into the Lucid, it is time to taste. To be perfectly honest, Lucid prepared in this manner has the flavor of Good & Plenty Licorice candies. It is light and sweet on the palate with certain gentleness to it. There is definite licorice flavor to be sure, but it is not harsh. While I am not a fan of licorice or anise, sipping Lucid in the true way it was meant to be consumed opened my eyes to something new I may have never tried otherwise.

Lucid is truly a unique spirit worth learning about. The traditional French method is not the only way to try Lucid either. Lucid went to great lengths to appeal to the masses. Their Lucid cocktails are a testament to this fact.

The Mint Muse – variation on a classic Mojito

1-1/2 ounce Lucid Absinthe Supérieure

2 ounces Pineapple Juice

Lemon Lime Soda

6 to 8 Mint Leaves

Lime Wedge

Mint Sprig Garnish

Muddle mint leaves and lime wedge in bottom of cocktail shaker. Add Lucid, juice and ice. Shake to blend. Pour into highball glass. Top with lemon lime soda. Garnish with mint sprig.

Van Gogh

2-1/4 ounce Gin

3/4 ounce Lucid Absinthe Supérieure

1/4 ounce Black Currant Syrup

Combine liquids in cocktail shaker with ice. Shake to blend. Strain into rocks glass over ice.

Review sample courtesy representatives of Lucid Absinthe Supérieure

www.facebook.com/LucidAbsintheSuperieure & www.twitter.comLucidAbsinthe

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Posted in Reviews

Tagged Absinthe, Black Currant Syrup, Brouillier, Dan Crowell, Fresh Lime, Gin, Grande Wormwood, Lemon Lime Soda, Louching, Lucid Absinthe Supérieure, Mint Leaves, Mojito, Pineapple Juice, The Mint Muse, Viridian Spirits

Catacombs of Paris

Posted on October 23, 2012 | 2 Comments

Absinthe has had its share of eerie earlier beginnings. In the early 1900’s, Jean Lanfray was convicted of murdering his wife and children while under the influence of liquor. Though he had consumed an excessive amount of wine, cognac and brandied coffees, it was the two glasses of Absinthe that created public outcry against this heinous crime leading to a petition to ban Absinthe in Switzerland. This is due cause to always remember to consume Absinthe and all spirits sensibly.

Catacombs of Paris – created by Cheri Loughlin

1 teaspoon Absinthe

1/2 measure Silver Tequila

1/2 measure White Chocolate Liqueur

Place absinthe in chilled shot glass. Swirl and toss. Place Camarena tequila and liqueur in cocktail shaker with ice. Shake to blend and chill. Strain into absinthe rinsed shot glass.

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Posted in Halloween Cocktails, Shot-tails, Shots & Shooters

Tagged Absinthe, Catacombs of Paris, Halloween, Jean Lanfray, Shot-tails, Switzerland, Tequila, White Chocolate Liqueur

Irish Cooler

Posted on March 8, 2012 | Leave a comment

The luck of the Irish embraces all spirits. What better way to celebrate the day than with the spirit of the Green Fairy…

“May the luck of the Irish lead to happiest heights

And the highway you travel be lined with green lights.”

March 17 is St. Patrick’s Day

Irish Cooler

1-1/2 measure Absinthe

1/2 measure Peppermint Schnapps

1/2 measure Heavy Cream

Place liquids in cocktail shaker with ice. Shake to blend and chill. Strain into rocks glass over fresh ice.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2012 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

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Posted in St. Patrick's Day

Tagged Absinthe, Heavy Cream, Irish Cooler, Peppermint Schnapps, St. Patrick's Day

Chocolate Temptress

Posted on January 26, 2012 | Leave a comment

If it’s true, absence makes the heart grow fonder, what does absinthe make the heart do? Love causes even the best of us to have delusions. The infamous drink of artists and writers of the 19th century won’t cause you to hallucinate, but will give your cocktail a wonderful blast from the past with modern day style.

Chocolate Temptress

2-1/2 measures Chocolate Vodka

1/2 measure Absinthe

1/2 measure Simple Syrup

Crushed Chocolate Cookie Rim Garnish

Star Anise Floated Garnish

Rim cocktail glass with crushed chocolate cookie crumbs. Set aside. Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into prepared glass. Float star anise garnish on top. Substitution: No cookie crumbles were in site, so I drizzled the inside of the glass with chocolate instead. Chocolate temptress makes a rather tasty drink is small doses.

Cheri Loughlin is a leading cocktail and photography resource for beverage companies, event planners, businesses and individuals. High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2011 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

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Posted in Cocktails

Tagged Absinthe, Chocolate Vodka

The Courtesan

Posted on January 20, 2012 | Leave a comment

This little shot is rather tart, but shoot it fast and you’ll never know the difference!

The Courtesan

1 measure Absinthe

1 measure Southern Comfort

1 measure Lime Juice

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled shot glass.

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Posted in Cocktails, Shot-tails, Shots & Shooters

Tagged Absinthe, Shot-tails, Southern Comfort

O3 Premium Orange Liqueur

Posted on December 22, 2011 | Leave a comment

Premium orange liqueur with Brazilian twist. Intense flavor. Made with Brazilian Pera oranges and Curacao fruits.

Nicky Finn

1 measure Brandy

1 measure Premium Orange Liqueur

1 measure Lemon Juice

Dash Absinthe

Maraschino Cherry Garnish

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with maraschino cherry.

The O3 Premium Orange Liqueur bottle photo is available for digital download in the Wine & Spirits stock photography Gallery.

Find The Intoxicologist on Twitter, Facebook, StumbleUpon or Email: str8upcocktails@gmail.com – Copyright 2011 Cheri Loughlin – The Intoxicologist – All Rights Reserved – All opinions, reviews and spirits’ coverage contained within are the personal opinion and decision of Cheri Loughlin, The Intoxicologist

O3 Premium Orange Liqueur sample for review courtesy representatives of the brand

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Posted in Cocktails

Tagged Absinthe, Brandy, Fresh Lemon, O3 Premium Orange Liqueur, Stock Photography

Manhattan Nights Holiday Cocktails

Posted on November 7, 2011 | 2 Comments

The Manhattan Nights B&B cocktails created by master mixologist, Gary Regan, are sure to delight and please the senses. These bold creations go beyond the average and venture into the extraordinary. Such is to be expected when one combines Benedictine and Brandy with celebrated Ardent Spirit, Gary Regan. Each are truly unique “spirits”.

Botanical Breeze - photo copyright Cheri Loughlin B&B liqueur is an audacious combination of Benedictine liqueur and fine French cognac. Invented at New York’s “21 Club” in the 1930’s, it is the first mixed drink ever bottled and sold in the United States. B&B is excellent as an after dinner cocktail and also pairs exceptionally well with desserts as can be seen with the recently launched “Manhattan Nights” program which also includes New York pastry chef Martin Howard.

The following cocktails created by Gary Regan correspond to the desserts from the “Manhattan Nights” project. Never shying away from a creative challenge, Gary infuses his cocktails with tequila, bourbon, absinthe, Scotch, ginger and elderflower liqueurs. Each cocktail imparts a creative flair that is as unique as B&B with the style that is ardently Gary Regan.

Belle of the Ball

1-1/2 measures Bourbon

1/2 measure B&B Liqueur

1/2 measure Peach Schnapps

1/2 measure Lemon Juice

Lemon Twist Garnish

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled champagne flute. Garnish with lemon twist.

Bohemian Breeze

1/2 measure B&B Liqueur

2 measures Sweet Vermouth

3 measures Lemon Lime Soda

2 dashes Classic Bitters

Orange Twist Garnish

Place all liquids in ice filled cognac snifter. Stir. Garnish with orange twist.

Bandit’s Bliss

2 measures Dry Vermouth

1/2 measure Cognac

1/2 measure B&B Liqueur

Orange Twist Garnish

Place liquids in ice filled wine goblet. Stir. Garnish with orange twist.

Bewildered Beauty

1-1/2 measure Dark Rum

1/2 measure B&B Liqueur

6 fresh Raspberries

2 Tablespoons Coco Lopez

1/2 cup Vanilla Ice Cream

Place all ingredients in blender. Blend until smooth. Pour into wine goblet.

Beauteous Bette

1 measure Reposado Tequila

1/2 measure B&B Liqueur

1/4 measure Ginger Liqueur

Champagne

3 fresh Blueberries Garnish

Place tequila, B&B and ginger liqueur in mixing glass with ice. Stir to chill. Strain into chilled champagne flute. Top with champagne. Garnish with skewered blueberries.

Botanical Breeze

1-1/2 measure Gin

1/2 measure B&B Liqueur

1/2 measure Elderflower Liqueur

1/2 measure Lime Juice

Kiwi Slice Garnish

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled champagne coupe. Garnish with kiwi slice.

Babbling Brook

1-1/2 measure Scotch

3/4 measure B&B Liqueur

1/4 measure Absinthe

Lemon Twist Garnish

Combine liquids in cocktail shaker with ice. Stir. Strain into chilled cocktail glass. Garnish with lemon twist.

These cocktails make great additions to your home entertaining this holiday season. The look is elegant, the taste fresh and cutting edge and sure to satisfy a wide variety of tastes.

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Posted in Christmas Cocktails, Cocktails

Tagged Absinthe, B&B Liqueur, Blueberries, Bourbon, Champagne, Classic Bitters, Coconut Cream, Cognac, Dry Vermouth, Elderflower Liqueur, Fresh Lemon, Fresh Lime, Gary Regan, Gin, Ginger Liqueur, Holiday, Ice Cream, Lemon Lime Soda, Peach Schnapps, Raspberries, Rum, Scotch, Sweet Vermouth, Tequila

70’s Cocktail Memories

Posted on September 12, 2011 | Leave a comment

The 70’s brings back memories of wood paneled station wagons, mood rings, platform shoes, discos, the Beatles, Star Wars, the Fonz and being a football fan, who could forget quarter back Joe Namath appearing in a Beautymist hosiery commercial wearing panty hose. Since this is a liquor site however, I would be remiss if I excluded the cocktails of the 70’s.

Cocktails from the 70’s have played as big a part in memory as bellbottom pants and the leisure suit. Visions of Harvey Wallbangers complete with the tall bottle of Galliano hitting the back bar and surf boards come to mind. Or how about freshly grated nutmeg atop a frothy Brandy Alexander? But really, I would be negligent to leave out the Tequila Sunrise, Pina Colada, Grasshopper, Pink Lady, Stinger, Manhattan, Rob Roy, Pink Squirrel, Martini, Bacardi Cocktail, Old Fashioned, Merry Widow, Rusty Nail, Daiquiri, Paradise Cocktail, Bronx, and Side Car. Then again there were also Cuba Libres, Salty Dogs and Grey Hounds, Screwdrivers, Gin and Tonics, and Tom Collins. Let’s not forget the Slow Comfortable Screw that had a most descriptive and unique twist in the 1991 Michael J. Fox movie, Doc Hollywood. While these cocktails were around sometimes decades before the 70’s they were all quite popular in the 70’s.

Why do they come to mind at this moment? Rhonda from California wrote in:

“Hey there! You are a wealth of information! I stumbled across your articles and I have a feeling I will be spending free moments…reading more.”

Rhonda goes on to tell me she is hosting a dinner party for her martini and margarita loving gourmet cooking club and wants to set the mood for a 70’s Cocktail Party theme. She has already thought out a clever scheme of vintage cocktail glasses. These have been collected for some time through yard and estate sales and thrift stores. Ingenious! People have been doing this mismatched place setting thing for ages with tea settings. Why not try this with martini glasses?! Stemware is gorgeous. There is no rule that says it all has to match. What an excellent way to keep everyone’s glasses distinctive without the need for stem markers and tags.

When planning a party the quick thought is always party punch. Punch leaves a hostess free to mingle with guests. However, Rhonda’s idea leans toward the presentational. She wants cocktails; trendy yet a throw back to the 70’s. This does not bring to mind party punch. My suggestion for Rhonda is the same as I do at my own parties. I plan four or five cocktails and print them on a menu for my guest to browse. Before the party I prepare the cocktail ingredients without ice in pitchers and refrigerate. I also prepare all garnishes ahead of time. That way when my guests arrive and make their cocktail choices, I am not measuring from three or four individual bottles and ingredients. I make one pour from a pitcher and then shake and strain. Their cocktail is perfectly measured and complete within seconds rather than being a time consuming chore. As the hostess, I am free to enjoy my time with guests and still make fabulous cocktails. I do not have to choose between the two. I never have a punch bowl with dipper filled with a fruity red sugary punch. My guests are treated to genuine glassware with unique garnishes and shaken cocktails. With a little leg work and preparation your next cocktail party will be a memorable event rather than just another party that seems like everyone else’s.

We cannot forget the recipes which is really what Rhonda wanted most. A great cocktail stands tall or falls short with the recipe and the quality of ingredients you choose. My article 21 Must Try Drinks covers recipes for the Bacardi Cocktail, Harvey Wallbanger, Manhattan, Martini, Old Fashioned, Rob Roy and Salty Dog.

What about the rest? The list is vast…

Merry Widow

Dash of Absinthe

2 ounces Gin

1/2 ounce Dry Vermouth

Dash of Angostura Bitters

Dash of Benedictine

Flamed Lemon Peel Garnish

Season a chilled martini glass with the Absinthe. Toss once. Set aside. Combine remaining ingredients in cocktail shaker filled with ice. Shake gently. Strain into seasoned martini glass. Garnish with flamed lemon peel.

Alexander (Brandy)

1 ounce Gin or Brandy

1 ounce Dark Crème de Cacao

2 ounces Heavy Cream

Grated Nutmeg Garnish

Combine first three ingredients in a cocktail shaker filled with ice. Shake well. Strain into a martini glass. Garnish with nutmeg.

Mark your calender. January 31 is Brandy Alexander Day.

Grasshopper

1 ounce Green Crème de Menthe

1 ounce White Crème de Cacao

2 ounces Heavy Cream

Combine all ingredients in a cocktail shaker filled with ice. Shake well. Strain into a martini glass.

Greyhound

1-1/2 ounces Vodka

4 ounces Grapefruit Juice

Pour ingredients together in a highball glass filled with ice.

Tequila Sunrise

1-1/2 ounces Blanco Tequila

4 – 5 ounces Fresh Orange Juice

Grenadine

Fill a highball glass with ice. Pour in tequila and then orange juice, leaving room to top off with a float (approximately 1/2 ounce) of grenadine.

Stinger

2 ounces Cognac or Brandy

1 ounce White Crème de Menthe

Combine all ingredients in a cocktail shaker filled with ice. Shake well. Strain into an old-fashioned glass filled with crushed ice.

Sidecar

1 ounce Brandy

1 ounce Premium Orange Liqueur

3/4 ounce Fresh Lemon Juice

Flamed Orange Peel for Garnish

Combine all ingredients in a cocktail shaker filled with ice. Shake well. Strain into an old-fashioned glass filled with crushed ice. Garnish with the flamed orange peel. * If served ‘up’ – strain into a small cocktail glass with a sugared rim.

Rusty Nail

2 ounces Scotch

3/4 ounce Drambuie

Fill an old-fashioned glass with ice. Pour in scotch. Float Drambuie on top.

Bronx Cocktail

1-1/2 ounces Gin

1/4 ounce Sweet Vermouth

1/4 ounce Dry Vermouth

1-1/2 ounce Fresh Orange Juice

Orange Peel for Garnish

Combine all ingredients in a cocktail shaker filled with ice. Shake well. Strain into a martini glass. Garnish with the orange peel.

Tom Collins

1-1/2 ounces Gin

3/4 ounce Fresh Lemon Juice

1 ounce Simple Syrup

4 ounces Club Soda

Orange slice for Garnish

Cherry for Garnish

Shake the first three ingredients with ice and strain into a Collins glass. Add the soda and stir. Garnish with the orange slice and cherry.

Pink Lady

1-1/2 ounces Gin

1/4 ounce Grenadine

3/4 ounce Simple Syrup

1 ounce Heavy Cream

Combine all ingredients in a cocktail shaker filled with ice. Shake well. Strain into a martini glass.

Pink Squirrel

3/4 ounce Crème de Noyaux

3/4 ounce White Crème de Cacao

1-1/2 ounce Heavy Cream

Combine all ingredients in a cocktail shaker filled with ice. Shake well. Strain into a martini glass.

Pina Colada

1-1/2 ounce Light Rum

1 ounce Myers’s Rum

2 ounces Coco Lopez

4 ounces Pineapple Juice

Dash of Angostura Bitters

1 cup Crushed Ice

Garnish: Pineapple Wedge & Maraschino Cherry

Place all ingredients except garnish into a blender. Blend until frothy and smooth. Pour into a specialty glass such as a poco-grande and garnish with the pineapple and cherry. To make this into a Chi-Chi substitute the Rum for Vodka.

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Posted in Classic Cocktails, Cocktails

Tagged Absinthe, Benedictine, Brandy, Brandy Alexander Day, Cognac, Creme de Cacao, Creme de Menthe, Creme de Noyaux, Drambuie, Dry Vermouth, Gin, Orange Liqueur, Rum, Scotch, Sweet Vermouth, Tequila, Vodka

Entertaining with Two Ingredient Cocktails

Posted on May 23, 2011 | 11 Comments

Planning a party well in advance or throwing one together on the fly just got a little easier with all the tasty bells and whistles remaining in the glass. Cocktails for crowds don’t have to be extravagantly detailed with lots of ingredients in the glass. Placing the right mix of elements in a cocktail glass for quality taste experience is exactly the same principle as combining the ideal blend of people together for a party. Favorable flavors combine for sensational taste just as complimentary personalities add sensational spark to a party. Two ingredient drinks keep entertaining fun, fabulous and flavorful.

Bull’s Eye

2-1/2 ounce Beer

2-1/2 ounce Tomato Juice

Cherry Tomato Garnish

Combine liquids in highball glass over fresh ice. Garnish with skewered cherry tomato. A few splashes of Tabasco would send this simple version of the Bloody Mary into show stopper mode!

Camparosa

2 ounces Campari

3 ounces Grapefruit Juice

Orange Slice Garnish

Combine liquids in highball glass over fresh ice. Garnish with orange slice. Bitter, sweet and refreshingly excellent!

Depth Charge

2 ounces Schnapps

1 pint Beer

Place schnapps flavor of your choice into chilled beer mug. Top with beer.

Flying Dutchman

2 ounces Gin

1 teaspoon Absinthe

Combine liquids in an Old Fashioned glass with fresh ice. Stir.

Highball

2 ounces Base Spirit of Choice

3 ounces Mixer of Choice

Place base spirit (Whiskey, Vodka, Rum, Tequila, etc…) in highball glass over fresh ice. Top with mixer (club soda, tonic, juice, etc…).

Rye & Ginger

2 ounces Rye

3 ounces Ginger Ale

Place Rye in highball glass over fresh ice. Top with ginger ale. Stir.

Splificator

2-1/2 ounces Bourbon

1/2 ounce Club Soda

Place bourbon in an Old Fashioned glass with fresh ice. Top with club soda to desired taste.

Spritzer

4 ounces White Wine

Club Soda

Lemon Twist Garnish

Place wine in white wine glass with fresh ice. Top with club soda. Garnish with optional lemon twist.

Whisky Mac

1-1/2 ounce Scotch

1 ounce Ginger Wine

Place scotch in an Old Fashioned glass over fresh ice. Top with ginger wine. Stir.

Never leave guests without a non-alcoholic option…

Italian Soda

2 ounces Italian Syrup – Flavor of Choice

3 ounces Sparkling Water

Lemon or Lime Slice Garnish

Fill highball glass with ice. Add flavored Italian syrup of choice (flavored coffee syrups or flavored simple syrups could also be used). Top with sparkling water. Stir gently. Garnish with lemon or lime slice. Other fruit garnishes could be used to correspond to the syrup flavor chosen.

Enjoy more year round hosting ideas from creative party planners and entertaining specialists:

Cynthia of the Daily Basics: Fabulous daily inspiration for getting back to basics and enjoying life again. @thedailybasics on Twitter The Daily Basics on Facebook

Sandy of Reluctant Entertainer: An inspiration to everyone seeking the confidence to entrain at home, and author of The Reluctant Entertainer. @SandyCoughlinRE on Twitter Reluctant Entertainer on Facebook

Dawn of Party Blue Prints: A great source for planning the perfect party, 1/2 of the Party Blue Prints team and co-author of Plan to Party. @DawnSandomeno on Twitter

Jen of Second City Soiree: Chicago hostess and a wealth of creative ideas for hosting the perfect event. @SecndCitySoiree on Twitter Second City
Soiree on Facebook

Chris of Celebrations at Home: Virginian Event Planner offering fabulous advice for celebrations at home and Celebrations.com starlet. @CelebrateAtHome on Twitter Celebrations At Home on Facebook

Coryanne of Housewife Bliss: @housewifebliss on Twitter Housewife-Bliss on Facebook

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Posted in Cocktails

Tagged 2 Ingredient Drinks, Absinthe, Beer, Bourbon, Campari, Celebrations at Home, Gin, Housewife Bliss, Mocktails, Non-Alcoholic Drinks, Party Blue Prints, Reluctant Entertainer, Rye, Scotch, Second City Soiree, The Daily Basics, Two Ingredient Cocktails, Wine

A Toast to the Legends of Rock

Posted on February 3, 2011 | 2 Comments

Three music idols died in a tragic airplane crash, February 3, 1959. This date is forever known as The Day the Music Died. Buddy Holly, Richie Valens and the Big Bopper helped shape Rock music in the early days and continue to live on through the generations who remember the then and now of modern music of the time. A tribute to the Golden Oldies…

Golden Oldie

3/4 ounce Dark Rum

1/2 ounce Crème de Banana

4 ounces Pineapple Juice

Place ice in highball glass. Add liquids in order given. Stir.

Though smoking was among Buddy Holly’s vices, it is said that drinking alcoholic beverages was not due to a stomach ulcer. Buddy Holly still inspires a little creative cocktail experimentation behind the bar through his music. Sift through the archives for a little musical cocktail pairing today. Buddy Holly formed a band later known as The Crickets.

Cricket

1 ounce White Crème de Cacao

1 ounce Green Crème de Menthe

1 ounce Heavy Cream

1/4 ounce Brandy

Combine liquids in cocktail shaker with ice. Shake thoroughly to blend and chill. Strain into chilled cocktail glass or serve in rocks glass over fresh ice. Notation: Minty fresh. Cool. Like sipping and nibbling at the center of an Andes candy without the chocolate. Immensely satisfying.

One of Buddy Holly and The Crickets well known songs; “Peggy Sue” which was performed on television variety shows, The Ed Sullivan Show and on The Arthur Murray Party.

Peggy Martini

2 ounces Gin

1 ounce Dry Vermouth

1/4 ounce Absinthe

1/4 ounce Dubonnet Rouge

Orange Twist Garnish

Combine liquids in mixing glass with ice. Stir to chill. Strain into chilled cocktail glass. Garnish with fresh orange twist.

Richie Valens short career of eight months pioneered a rock ‘n roll movement for Spanish speaking fans. “LaBamba” is one of Valens most notable recordings. Valens also recorded “Donna” in homage to his high school sweetheart. The official Richie Valens website relates Donna’s memory of Valens Old Spice aftershave; A favorite that brings back memories for many no doubt.

Though there is a ‘real’ Old Spice recipe. It doesn’t come highly recommended as it supposedly replicates the aroma of Old Spice in the flavor. So something classically spiced in its honor is so much more appropriate.

Spicy Old Fashioned

1-1/2 ounces Rye

1-1/2 ounces Bourbon

1 slice Orange

2 Maraschino Cherries

Teaspoon Simple Syrup – optional

3 dashes Angostura Bitters

1 dash Angostura Orange Bitters

Muddle orange slice, cherries and optional simple syrup in mixing glass. Add rye, bourbon, bitters and ice. Shake to blend. Pour into large rocks glass.

Find more interesting daily cocktail holidays by following the link. High resolution digital photo downloads are available for brand, cocktail menu creation use and individual use at www.cheriloughlin.com within the Beverages category.