Tag Archives: Chartreuse

Review & Giveaway: The Drunken Botanist by Amy Stewart

Posted on May 2, 2013 | 7 Comments

The French Intervention Cocktail from The Drunken Botanist, The Plants That Create The World’s Great Drinks - book by Amy Stewart - photo by Cheri Loughlin

The French Intervention Cocktail using Mezcal, Lillet Blanc & Chartreuse from The Drunken Botanist, The Plants That Create The World’s Great Drinks – book by Amy Stewart – photo by Cheri Loughlin

The Drunken Botanist could be referred to as the ultimate Do-It-Yourself [DIY] cocktail book. Amy Stewart digs into the heart of the dirt of where cocktails originate. In this case DIY goes beyond reading a recipe and mixing it yourself. DIY is becoming knowledgeable about the origin of cocktail ingredients. It’s ditching the pre-bottled mixers and opting for mixers made with fresh local ingredients.

At first glance The Drunken Botanist might just look like a geeky botany of booze. It isn’t really. It’s a reference guide to plants, herbs and spices with boozy history lessons and trivia weaved into conversational dialog. There are 51 cocktail recipes and 13 syrups, infusions and garnishes listed in the contents section. If you’ve ever picked up a bar menu or cocktail book in your adult life you’ll recognize a minimum of eighteen basic classic recipes from Manhattans to Mai Tais. Ms. Stewart teaches you a few fascinating facts about your drink that begin long before measurement and glassware. So you might think you know the drink, but in all likelihood you only know the recipe.

One of my favorite quotes from the book;

“Gin is really nothing more than a flavored vodka whose predominant flavor is juniper, so gin drinkers who say they won’t drink vodka misunderstand the nature of their addiction.”

Any bars still banning vodka should hide the juniper infused vodka as quickly as possible!

The Drunken Botanist, The Plants That Create The World’s Great Drinks – book by Amy Stewart – photo by Cheri Loughlin

THE DRUNKEN BOTANIST GIVEAWAY:

Algonquin Books has graciously offered to giveaway 2 copies of The Drunken Botanist book by Amy Stewart to readers of The Intoxicologist. Read on for details.

The Drunken Botanist intrigues me as a botanical reference guide as it applies to liquor. Trust me, I’m not a gardener. I can barely keep herbs in a little planter pot alive. But the reference and origin material on each plant is captivating. There are charts with fruit, trees, flowers and herbs with notations on how to use them in infusions and as garnish. Many sidebar facts in the book make excellent Happy Hour trivia. I just have to remember the facts correctly!

The French Intervention Cocktail from The Drunken Botanist – book by Amy Stewart – photo by Cheri Loughlin

However, The Drunken Botanist is not a stand-alone cocktail recipe book. If you’re looking for hundreds of recipes, amazing cocktail photography, illustrative bar techniques, great liquor to recipe indexing, or recipes that only require easy to find ingredients, then this book isn’t it.

There are no significant cocktail photos or demonstrative techniques for constructing the drinks in this book. Color throughout the book is all black and various shades of green including the illustrations which consist mostly of plants. Excellent for vintage cocktail enthusiasts!
It is always helpful for an index to cross reference recipe ingredient to cocktail recipes. [i.e.: tequila, The French Intervention] The Drunken Botanist index does not cross reference recipes to ingredients. Recipes are found by recipe name only in the Recipes section of the Table of Contents and the Index.
As I mentioned before, I like the history and detailed information about the recipes. But, if a cocktail book contains 51 recipes and 18 of those recipes are basic classic recipes, I want more recipes. I also want recipes that are accessible. Some of the recipes in The Drunken Botanist call for liquors that are difficult to acquire in some markets. I had to Google three liquors I had never heard of before to see if they were available online. Not every state can order online. Quite honestly, some fresh fruits and herbs are difficult to find in some markets, too. Mine included.

That being said, I do like The Drunken Botanist and I am certainly thrilled to own a copy courtesy of Ms. Stewart and Algonquin Books. This book will serve as fabulous reference guide when researching cocktails. There is research involved in cocktails you know. It isn’t all shaking and sipping. But…there is some of that going on from time to time.

The French Intervention Cocktail from The Drunken Botanist – book by Amy Stewart – photo by Cheri Loughlin

The French Intervention

1-1/2 ounce Reposado Tequila or Mezcal

3/4 ounce Lillet Blanc

Dash Green Chartreuse

Grapefruit Peel Garnish

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. Garnish with grapefruit peel.

I love the layering of flavors. Lillet offsets the heavy spice of the Mezcal. Undercurrent from the Chartreuse is rather nice. This is a beautiful sipping cocktail. Grapefruit aroma is pleasantly light and refreshing with each sip.

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More review coverage of The Drunken Botanist you might find interesting:

USA Today’s Deirdre Donahue reviews the book giving it a 4 star rating. Deirdre points out that the book is just like booze… “The Drunken Botanist is more a A-to-Z guide to be savored rather than guzzled.”
Michael Dietsch of Serious Eats weighs the pros and cons of The Drunken Botanist. He recommends the book as “delightfully informative and entertaining” in its detail concerning basic ingredients that go into the alcohols that end up in the cocktails we consume. But, Michael also lets the reader know, “If you’re looking for a book full of recipes for cocktails, syrups, infusions, bitters, liqueurs, mixers and other plant-based cocktail ingredients, you’re simply in the wrong place.”
Johnny Livesay of Austinist writes in review of The Drunken Botanist, “Stewart explores the botanical world behind the booze we know and love in the way only a garden nerd can.”

Suggested Retail Price: $19.95 – Buy on Amazon for $12.76 as of April 28, 2013

Review sample courtesy representatives of Amy Stewart and Algonquin Books

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Posted in Cocktails, Giveaways, Reviews

Tagged Algonquin Books, Amy Stewart, Chartreuse, Giveaways, Lillet Blanc, Mezcal, The Drunken Botanist, The French Intervention

Classic Cocktails at The Peninsula Chicago

Posted on April 9, 2013 | Comments Off

One of the drawbacks of working with cocktails and spirits on a daily basis is deciding what to order from cocktail menus when I go out for drinks. I know; sounds like a horrid problem. But it really is difficult. Often the same handful of classic cocktails appear on the menu with a variety of either way too sweet or way too outlandish signature drink recipes on the opposite side.

Two weekends ago I was fortunate enough to visit one of my favorite Chicago hotel bars; The Bar at The Peninsula Chicago. The Bar is a chosen favorite due to the superior quality of service, its intimate, yet dynamic atmosphere and the attention to detail that goes into the cocktails offered on the menu as well as the manner in which they are served. The Bar’s staff is superb for their cocktail knowledge, skill and the manner in which they regard every guest with special attention.

Though I’ve enjoyed the Vieux Carré cocktail before, I usually enjoy this classic cocktail served up in a martini glass. The Bar serves the Vieux Carré on the rocks as it was originally intended. This 1930’s classic cocktail was the creation of Walter Bergeron and named after an old French term in relation to New Orleans’ French Quarter (le Vieux Carré) meaning, “the Old Square.”

Vieux Carré Cocktail

3/4 ounce Rye Whiskey

3/4 ounce Cognac

3/4 ounce Sweet Vermouth

1 Barspoon / 1 teaspoon Benedictine

2 dashes Angostura Bitters

2 dashes Peychaud’s Bitters

Lemon Twist

Combine liquids in cocktail shaker with ice. Stir or shake to chill. Strain into rocks glass over fresh ice. Garnish with lemon twist.

How appropriate the Vieux Carré cocktail continues to make an appearance on hotel bar cocktail menus as it was originally created at what now is the Hotel Monteleone in New Orleans. Its hotel bar, Carousel Bar, sometimes substitutes dry vermouth for sweet vermouth. Try the Vieux Carré drink recipe both ways to see how you prefer it.

Though the Martinez cocktail comes up often in social media chatter, I rarely see this particular drink recipe on cocktail menus. It’s also a cocktail recipe I’ve never personally stirred up and poured for myself. When I saw it on The Bar cocktail menu it was an immediate must-try.

The Martinez

2 ounces Carpano Antica Formula (Sweet Vermouth)

1 ounce Ransom Gin

1 Tablespoon Luxardo Maraschino Cherry Liqueur

Dash Angostura Bitters

Lemon Peel Garnish

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

The Martinez is fairly sweet with a unique flavor combination achieved with the inclusion of the Luxardo Maraschino Cherry Liqueur. This classic cocktail is a predecessor to the classic Martini. Once dry vermouth became plentiful, the Martinez took a back seat to the Martini and bar goers hardly looked back from their Gin Martinis. They just began adding a wider variety of garnish. If you take a closer look at the ingredients you’ll see the Manhattan in its early stages.

Ironically I just talked about the inclusion of the Champs Elysées classic cocktail on another restaurant’s bar menu last week. This is another cocktail I’ve sipped martini style, but The Bar serves on the rocks. I sampled this drink recipe martini style and on the rocks at The Bar in Chicago to test a theory; would it taste differently if it were made exactly the same, yet served differently? The answer; yes it did and I will most likely sip this one on the rocks from here on out. It was that much better in my opinion.

Champs Elysées

1-1/2 ounce Cognac

1/2 ounce Green Chartreuse

3/4 ounce Lemon Juice

1/2 ounce Simple Syrup

1 dash Angostura Bitters

Lemon Twist – Optional

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

The Champs Elysées recipe I posted last week is a little different than the one here. Last week I modified the classic to my taste preference. This week the recipe appears as it is most often referenced by authorities in classic mixology. This version produces a bit sweeter cocktail than my adjusted variation.

The Bar at The Peninsula Chicago also served another favorite; the Corpse Reviver. This cocktail is often thought of around Halloween time due to its name, but the Corpse Reviver is a refreshing cocktail ideal for leisurely summertime sipping. It’s lightly tart with an almost sparkling lilt to it with its faint absinthe inclusion. It’s a drink recipe that should make every classic cocktail enthusiasts “must-try” list.

There really is something for everyone at The Bar at The Peninsula Chicago. Scotch flights for the whisky enthusiast, signature cocktails for the adventurous cocktail lover, wine and champagne and of course an array of delicious menu items from the hotel’s wonderful restaurants. Be sure to stop in at The Peninsula Chicago whether it’s for an evening’s stay, dinner or for a drink before evening plans. You’ll be treated well.

Thank you to The Bar’s manager, James, and bartenders, Erik, Tim and Loran for magnificent service, entertaining conversation and delicious cocktails while dining and sipping at The Bar at The Peninsula Chicago.

Cheri Loughlin Beverage Consultant & Photography Services

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Posted in Classic Cocktails, Corporate Mixology, Whiskey Cocktails

Tagged Angostura Bitters, Bartender, Benedictine, Carpano Antica Formula, Champs Elysees Cocktail, Chartreuse, Classic Bitters, Classic Cocktails, Cognac, Corpse Reviver, Fresh Lemon, Gin, Luxardo Maraschino Liqueur, Manhattan, Martini, Mixology, Peychaud's Bitters, Ransom Gin, Rye, Simple Syrup, Sweet Vermouth, The Bar, The Bar at The Peninsula Chicago, The Martinez, The Peninsula Chicago, Vieux Carre, Whiskey

Champs Elysées Classic Cocktail

Posted on April 5, 2013 | Comments Off

Champs Elysees Cocktail 008 photo copyright Cheri Loughlin

The Champs Elysées Cocktail is a classic cocktail that is beginning to make a comeback on more bar menus. It tucks in rather nicely with other classic cocktails such as the Sazerac, Blue Moon, Last Word, Blood & Sand and Aviation. When time is taken to measure and blend these classic cocktails correctly, they are superb!

I was pleasantly surprised to find the Champs Elysées Cocktail recently on the I.O. Speak cocktail menu at Indian Oven. It reminds me a little of a Sidecar without the obvious sugared rim. Chartreuse is an interesting diversion from the Sidecar’s usual Cointreau inclusion. I’ve altered the drink recipe below just slightly to my taste. The cocktail recipe I found calls for 1/2 ounce simple syrup and 1 dash Angostura bitters. I preferred a little less sweet and the peach bitters complemented the flavors in this cocktail perfectly in my opinion.

Champs Elysées Cocktail

1-1/2 ounce Cognac

1/2 ounce Green Chartreuse

3/4 ounce Lemon Juice

1/4 ounce Simple Syrup

2 dashes Peach Bitters

Lemon Twist

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

Some recipes include an optional 1/2 egg white in the drink recipe for texture. If adding egg white, include egg white with other liquids to shaker before ice. Dry shake to blend. Add ice and then shake again vigorously to blend and chill. Strain into chilled martini glass. Garnish with lemon twist.

The Champs Elysées cocktail is named after the touristy northwestern Parisian boulevard; Avenue des Champs-Elysées. This classic cocktail is an ideal cocktail to celebrate Bastille Day, July 14, or the world famous bicycle race, Le Tour de France.

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Posted in Classic Cocktails, Daily Holidays

Tagged Angostura Bitters, Bastille Day, Champs Elysees Cocktail, Chartreuse, Classic Cocktail, Cognac, Fresh Lemon, Le Tour de France, Peach Bitters, Simple Syrup

Philadelphia Distilling XXX Shine Whiskey

Posted on February 21, 2013 | Comments Off

XXX Shine White Whiskey: Blend of American corn. Copper pot distilled three times, thus the three XXX’s. Crafted in Philadelphia, “the capitol of moonshine consumption” according to the makers of XXX Shine Whiskey. XXX Shine Whiskey is a product of Philadelphia Distilling.

88.8 proof / 44.4% alcohol

White Plains

1-1/2 ounce XXX Shine Whiskey

3/4 ounce Dolin Bianco Vermouth

3/4 ounce Chartreuse

1 Dash Reagans #6 Orange Bitters

Orange Twist

Combine liquids in mixing glass with ice. Stir to chill. Strain into chilled coupe. Twist orange peel over top and discard twist.

XXX Shine Salted Caramel Whiskey: Described by the maker as rich with buttery notes. Twinge of sea salt. Satisfies craving for both sweet and salty flavor combinations.

80 Proof / 40% alcohol

Ménage a XXX

1 ounce XXX Shine Salted Caramel

1 ounce Trés Leches Cream Liqueur

1/2 ounce Dark Crème de Cacao

1/2 ounce White Crème de Cacao

Chocolate Rim

Rim cocktail glass with chocolate. Chill glass. Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chocolate rimmed cocktail glass.

Philadelphia Distilling opened in 2005. The company also produces American crafted Bluecoat American Dry Gin, Penn 1681 Rye Vodka, and Vieux Carre Absinthe Supérieure. Their spirits have won numerous awards and can be found in multiple markets across the globe.

Review sample courtesy representatives of Shine Whiskey

www.facebook.com/ShineWhiskey & www.twitter.com/ShineWhiskey

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Posted in Cocktails

Tagged Chartreuse, Chocolate, Creme de Cacao, Dolin Vermouth, Dry Vermouth, Ménage a XXX, Moonshine, Orange Bitters, Philadelphia Distilling, Trés Leches Cream Liqueur, White Plains, XXX Shine Salted Caramel Whiskey, XXX Shine Whiskey, XXX Shine White Whiskey

Star Bangled Spanner

Posted on June 29, 2012 | Leave a comment

Fun layered shot to kick off 4th of July celebrations.

Star Bangled Spanner

1/4 ounce Green Chartreuse

1/4 ounce Triple Sec

1/4 ounce Cherry Brandy

1/4 ounce Crème Yvette

1/4 ounce Yellow Chartreuse

1/4 ounce Blue Curacao

1/4 ounce Brandy

Chill all spirits prior to using. Build shot in the order given, carefully layering one upon the other.

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Posted in Independence Day, Shot-tails, Shots & Shooters

Tagged 4th of July, Blue Curacao, Brandy, Chartreuse, Cherry Brandy, Creme Yvette, Independence Day, Shot-tails, Star Bangled Spanner, Triple Sec

Sweet Revenge

Posted on November 22, 2011 | Leave a comment

Sweet. Citrus. Lush. It’s all there.

Sweet Revenge – created by Cheri Loughlin

1-1/2 measure Vodka*

1/2 measure Chartreuse

1/2 measure Raspberry Liqueur

1 measure Orange Juice

1/2 measure Lime Juice

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

*Blue Ice American Vodka (sample provided by representatives of Blue Ice American Vodka)

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 Blue Ice American Vodka, Chartreuse, Fresh Lime, Orange Juice, Raspberry Liqueur, Vodka

Reader Question: What is Kirsch?

Posted on August 26, 2011 | Leave a comment

Kirsch, also known as German Kirschwasser or cherry water, is a clear, unaged brandy distilled from the fermented juice of black morello cherries. The crushed pits or stones of the cherries are included in the process of making this fruit brandy, instilling in it a pungent flavor that is shy of being too sweet. The cherry flavor of Kirsch is distinctively different from the cherry flavoring in cherry puckers and schnapps. Puckers and schnapps tend to lean toward the heavy, medicinal syrupy sweetness. Kirsch delivers a clean, subtle cherry aroma with a full fruit feel without being overpowering and artificial. This makes Kirsch a perfect liqueur for sipping or cooking. It is often used in fondue, as the creamy filling in a Black Forest cake, or memorably flambéed for cherries jubilee.

It is important not to confuse Kirsch with crème de Kirsch which is a sweet cherry liqueur. While there is not a direct alternative or substitute for Kirsch, there are other fruit based brandies to try if you would like other options of flavored brandies; Apple Brandy, Apricot Brandy, Blackberry Brandy, Peach Brandy…

Lollipop

3/4 measure Premium Orange Liqueur

3/4 measure Green Chartreuse

3/4 measure Kirsch

Dash Maraschino Liqueur

Place liquids in cocktail shaker with ice. Stir or Shake according to preference. Strain into chilled cocktail glass.

Frozen Maraschino Singapore Sling

2 measures Gin

1 measure Kirsch

1 teaspoon Benedictine

1 teaspoon Cognac

3 Maraschino Cherries

2 Tablespoons Maraschino Cherry Juice

1 Tablespoon Fresh Lime Juice

1 Teaspoon Simple Syrup

1/4 Cup Club Soda

2 Teaspoons chilled Ruby Port

Place all ingredients except Ruby Port in blender with 2 cups cracked ice. Blend until smooth. Pour into two cocktail glasses or wine goblets. Top with float of Ruby Port on each cocktail.

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Posted in Cocktails

Tagged Chartreuse, Cognac, Gin, Kirsch, Kirschwasser, Luxardo Maraschino Liqueur, Orange Liqueur, Ruby Port

Review: Olmeca Altos Plata Tequila

Posted on July 12, 2011 | 1 Comment

Olmeca Altos Plata Tequila Tasting Notes

100% de Agave. 38% Alcohol.

Aroma: Spice. Pepper; hot pepper rather than black pepper.

Taste: Buttery. Spice Heat. Hot Pepper such as Jalapeño Pepper. Grassy notes come to the forefront after three or four sips. Much more flavor than many blancos. Clean with just enough bite.

Brazen Lady – created by Cheri Loughlin

2 measures Tequila

2 measures Apricot Nectar

1/4 measure Yellow Chartreuse

1/4 Lime – Squeezed

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

Sweet, slightly warming. Nice sipper for relaxing poolside.

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.

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Posted in Reviews

Tagged Apricot Nectar, Chartreuse, Fresh Lime, Olmeca Altos Tequila, Tequila

New Amsterdam Brings Fresh Faces to Gin

Posted on March 8, 2011 | Leave a comment

New Amsterdam Gin makes its stand in the gin market with a younger, contemporary crowd. This is a generation of drinkers who may have embraced vodka as a long time favorite, but have been exposed to a new style of gin cocktails through current bartending. The gin takes a relaxed approach in flavor with softer, smoother notes and comes in at a moderate 80 proof. Citrus is foremost rather than harsh, brassy notes of juniper berry. This approach to gin might not ring well with hard core gin enthusiasts who prefer steadfast gin as it’s always been done without change. What New Amsterdam Gin does is bring fresh faces to the gin scene who might otherwise never give the category a second glance.

New Amsterdam Straight Gin Tasting Notes

40% alcohol – 80 proof

Aroma: Light. No burn. Citrus. Very faint juniper.

Taste: Citrus. Orange peel. Little heat. Light. Smooth. Medium weight. Slight bitterness which most certainly is the distinct blend of botanicals. Lime essence barely, as in the essential oils from lime peel rather than from the citrus fruit itself.

The New Amsterdam Gin bottle claims this gin is smooth enough to consume straight. By golly I think they are correct! Would be perfect on the rocks with citrus peel.

Club

2 ounces Gin

1 ounce Sweet Vermouth

1/4 ounce Yellow Chartreuse

Combine liquids in cocktail shaker with ice. Stir or shake to chill according to preference. Strain into chilled cocktail glass.

Beautiful color. Delightful gentle spice aroma. Soft lilting flavor. Hints of orange touched off by vermouth. Light, barely there sweetness. Lovely sipping cocktail. Soft cinnamon and nutmeg notes.

Browse more Reviews, Gin cocktails and drinks inspired by Classic Cocktails by following the links. High resolution digital photo
downloads are available for brand, cocktail menu creation use and individual use at www.cheriloughlin.com within the Beverages category.

New Amsterdam Gin sample for review courtesy representatives of New Amsterdam Gin. All opinions, reviews and spirits’ coverage contained within are the personal opinion and decision of Cheri Loughlin, The Intoxicologist.

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Posted in Reviews

Tagged Chartreuse, Gin, New Amsterdam Gin, Sweet Vermouth

Luck of the Irish Flows with Boston Cocktailians

Posted on March 2, 2011 | Leave a comment

Last year Boston bartenders rallied together to create a few St. Patrick’s Day cocktails to keep revelers sipping throughout the month of March. Rather than keep the holiday to one long party thrashing, take time to muddle, stir and sip a few of these crafty libations that have generously been made available by the creative cocktailians behind the muddling stick.

March 17 is St. Patrick’s Day

Van Bush – Grafton Street Restaurant and Bar

1-1/2 ounces Irish Whiskey

1/2 ounce Vanilla Brandy

6 ounces Vanilla Coffee

Fresh Whipped Cream

Assemble Bushmills, brandy and coffee into a coffee mug. Top with fresh whipped cream.

The Irish 1608 – Eastern Standard

1 ounce Irish Whiskey

1/2 ounce Fresh Lemon Juice

1/2 ounce Honey Syrup

Sparkling Wine

Lemon Twist Garnish

Place liquids in a mixing glass with ice. Shake to blend and chill. Strain into flute. Top with sparkling wine. Garnish with lemon twist.

Finn McCool

1-1/2 ounces Irish Whiskey

1/2 ounce Bianco Vermouth

1/2 ounce Yellow Chartreuse

1 Dash Orange Bitters

Lemon Twist Garnish

Place liquids in mixing glass with ice. Stir to chill. Strain into chilled cocktail glass. Garnish with lemon twist.

Port-Na-Spania

1-1/2 ounce Black Bush

3/4 ounce Oloroso Sherry

3/8 ounce Vanilla Syrup

1 Dash Xocolatl Mole Bitters

Place liquids in mixing glass with ice. Stir to chill. Strain into chilled cocktail glass. No garnish.

Cocktail recipes sponsored by Bushmills Irish Whiskey representatives.

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 Sponsored Posts, St. Patrick's Day, Whiskey Cocktails

Tagged Brandy, Chartreuse, Coffee, Fresh Lemon, Honey Syrup, Irish Whiskey, Orange Bitters, Sherry, St. Patrick's Day, Vanilla Brandy, Vermouth, Whipped Cream, Wine, Xocolatl Mole Bitters

Tag Archives: Chartreuse

Review & Giveaway: The Drunken Botanist by Amy Stewart

THE DRUNKEN BOTANIST GIVEAWAY:

HOW ABOUT THAT FREE COPY?

Classic Cocktails at The Peninsula Chicago

Champs Elysées Classic Cocktail

Philadelphia Distilling XXX Shine Whiskey

Star Bangled Spanner

Sweet Revenge

Reader Question: What is Kirsch?

Review: Olmeca Altos Plata Tequila

New Amsterdam Brings Fresh Faces to Gin

Luck of the Irish Flows with Boston Cocktailians

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