Tag Archives: Gin

Avera Cocktail Finalists

Posted on October 12, 2011 | Leave a comment

I had to know. Didn’t you? Which one of the lucky Averna competition finalists will win and which Averna cocktail will it be. These creative bartenders from around the nation have already made their way to Sicily by way of their talent and original recipes where they will compete at the Averna distillery. One of them will also receive a $1,500 American Express gift card. Hope they spend it all in one place; having a grand time in Sicily!

After reading through the cocktail creations these bartenders are shaking up, I can already say my work is cut out for me. Not only do they sound tempting, but now I need to round up the ingredients.

Damon Dyer’s cocktail, Tuesdays with Mole is an interesting concoction using two rums and egg white. I found a slight variation of this on the new Ardent Spirits website using demerara syrup rather than Demerara Rum, but both created by Damon. Hey, if it made the Regan’s Ardent Spirits cocktail listing this one must be unusually fabulous!

Tuesdays with Mole – Damon Dyer

2 measures Goslings Black Seal Rum

3/4 measure Averna

1/2 measure Demerara Rum

1/2 measure Lemon Juice

Egg White

Xocolatl Mole Bitters

Shake, shake, shake, strain into coupe glass. Float 5 drops Xocolatl Mole Bitters.

Don Lee’s La Cola Nostra is rather different as a tall drink over ice. What is so unusual about that? It is topped off with champagne. But the real rarity is the inclusion of Pimento Dram. According to my research Pimento Dram is a liqueur from the Caribbean created from a small spicy pimiento berry which concentrates the flavors of cinnamon, nutmeg and clove together within one taste, thus allspice.

La Cola Nostra – Don Lee (ultimate winner of the challenge)

1-1/2 measure Zacapa 23

1 measure Averna

3/4 measure Lime Juice

1/2 measure Simple Syrup

1/4 measure Pimento Dram

2 measures Moet White Star Champagne

Shake ingredients with ice, strain into a long glass with ice. Top with champagne.

Jeff Hollinger’s Midnight in Sicily also stands apart from the other four using “Sicilian Style” Blood Orange agrodolce. When speaking about cuisine, agrodolce is a traditional sweet and sour sauce made by reducing the elements of vinegar and sugar with the additions of wine, fruit and sometimes chocolate. How Jeff manipulates the traditional into cutting edge in this cocktail will be intriguing.

Midnight in Sicily – Jeff Hollinger

1-1/2 measure Amaro Averna

1 measure Tanqueray Gin

1/2 measure “Sicilian Style” Blood Orange Agrodolce

5 to 6 Mint Leaves

Flamed Blood Orange Rind for Garnish

Combine ingredients in an ice filled cocktail shaker and shake for 20 to 30 seconds, or until well chilled. Double strain through a fine meshed strainer into a chilled cocktail glass. Garnish with the flamed blood orange rind.

Thomas Waugh’s Hierba Buena Cocktail proves tequila is no longer reserved for the margarita. Thomas takes the peppery spice of Don Julio Reposado and merges it with the multifaceted zest of Averna and the sweetness of Crème de Cacao. The Hierba Buena Cocktail goes a step further in flavor complexity with the addition of mint cream on top.

Hierba Buena Cocktail – Thomas Waugh

1-1/4 measure Averna

1-1/4 measure Don Julio Reposado Tequila

1/4 measure White Crème de Cacao

1 measure Heavy Whipping Cream

3 dashes Fees Mint Bitters

First make bitter mint cream: add mint bitters and heavy cream to a cocktail shaker. Dry shake (no ice) for 30 seconds. Set aside. Then stir Averna, tequila and cacao in a mixing glass full of ice for 45 seconds. Strain into a chilled cocktail glass. Using a bar spoon, carefully layer the cream on top of the cocktail. Garnish with shaved chocolate and fresh mint sprig.

Debbie Peek’s Anima Bella cocktail is creative for a number of reasons. Once you see the photo, take a look at that garnish. Now that is a garnish you do not see in the average lemon, lime, orange, olive, maraschino cherry garnish tray. This avant-garde bartender really thought outside the box. The inclusion of fresh raspberries and blackberries with fresh citrus juice also makes this a standout selection for the competition. Fresh fruits infuse more color and unique layering of flavor into a drink than spirits alone. Another look at the photo and you will see the rich color shine through so well in the Anima Bella you can almost taste it.

Anima Bella – Debbie Peek

1-1/2 measure Averna

1/2 measure Plymouth Gin

1 measure Mineola Orange Juice

1/2 measure Orange Juice

1/4 measure Simple Syrup

5 Fresh Raspberries

3 Fresh Blackberries

In a Boston shaker add berries and fresh citrus. Muddle. Add Averna and gin. Shake with ice. Double strain into a chilled eight-ounce cocktail glass. Using a wooden pick horizontally, place 2 citrus leaves vertically through the pick, then in a fan shape add thin slices of half moon lime wheels and then a raspberry. On the lime slices, add the peel of the Minneola on top on the outside of the lime. Place on the edge of the cocktail glass.

Surely it is five o’clock somewhere. Cheers!

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 Averna, Blackberries, Champagne, Creme de Cacao, Damon Dyer, Don Lee, Egg White, Fresh Lemon, Fresh Lime, Gin, Heavy Cream, Jeff Hollinger, Mint Bitters, Orange Juice, Raspberries, Rum, Simple Syrup, Tequila, Thomas Waugh, Xocolatl Mole Bitters

21st Century Gin Q&A

Posted on October 9, 2011 | Leave a comment

What can you attribute this recent tinkering of gin to?

The resurgence in classic cocktail culture. Gin was used often. It’s natural we turn to it again. The other factor is the American palate has an aversion to juniper because it tastes like pine trees so the subtle amount of juniper newer gin spirits.
7 out of 10 bartenders will choose gin to mix with today. Magazines are featuring bartenders as they do celebrity chefs. The American palate is growing more complex. Gin is freaking cool and sexy. People get excited about gin.
Your mother never drank Bombay Sapphire. You get a lot of bang for your buck with gin. Many people are making it. More spirits are coming out on the market. More great flavors to work with. More botanicals.
Gin is alive, plucked from the ground. Just like a painter paints from a colorful palate.

Tell us about the Lady Danger cocktail.

We needed to dedicate more time to cocktails to present. We wanted to showcase the spirit. Hendrick’s Gin, Parfait Amour, Lavendercello, Fresh Lemon Juice. Simple, sour style cocktail. Nothing new under the sun, working within the classic base of cocktails.

Is it appropriate to call new gins ‘new’?

Aviation Gin was created to define the area it comes from. Let’s just be obnoxious. They wanted to make a gin to be affective, damp, savory, full, organic, like Oregon, dry gin that can be sipped neat. We wanted to take the classics we love and then we had to train bartenders to use it. Two styles of gin – distilled and compounded gin. There is also character or flavor designations. These are focused on flavors. New western is how Aviation defines itself. They’ll stick with that until someone else comes up with something that sounds better than that. Fun and sexy!

Intoxicologist Note: Aviation Gin tastes wonderful neat! Minty, not too juniper-ish, minty, possibly some anise, vanilla notes

There are 26 legally defined classifications of whiskey. There are spirits defined as tequila that don’t taste like tequila. The same can be said for gin. There are gins that do not taste like gin. Tanqueray definitely tastes like juniper. But there are gins that only taste like citrus or floral defined as ‘gin’. There are styles of gin and geographically defined gins such as Plymouth Gin. Gin does not need more laws and regulations ruling more categorization. The industry does a fine job itself. Bartenders should be educating consumers at the bar as well. Everyone doesn’t need to drink gin anyway or it would be boring.

Intoxicologist Note: Tanqueray 10 neat – sweet, juniper, lime to citrus with essence of peel. Very nice.

Empower bartenders; yes. But there are more consumers. Classifying correctly may end up confusing consumers more. It may confuse bartenders even. Talk about what makes the spirit unique rather than classify and categorize.

Intoxicologist Note: Hendrick’s Gin neat tastes a bit perfume-ish at the start, sweet at the tip of the tongue, light, ironically the larger than life cucumber tone reputation isn’t coming through at the moment, but there is quite a bit of botanical, light herbal.

Intoxicologist Note: Bols 1820 Genever aroma comes across very Cachaca like. Deep, round, smooth.

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Posted in Tales of the Cocktail

Tagged Aviation Gin, Bols Genever, Gin, Tales of the Cocktail, Tanqueray Ten Gin

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.

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, Cognac, Creme de Cacao, Creme de Menthe, Creme de Noyaux, Drambuie, Dry Vermouth, Gin, Orange Liqueur, Rum, Scotch, Sweet Vermouth, Tequila, Vodka

Classic Cocktail Basics

Posted on September 11, 2011 | Leave a comment

It is worth noting there is a reason particular drinks make the classic cocktails list. Classics are mixed frequently by professional bartenders around the world due to the notoriety of the cocktail and superb flavor. Some cocktails have a history so intertwined within the roots of the liquor industry that they cannot be ignored and will never become outdated.

Cocktails can be placed in categories of pre-dinner, after-dinner, long drink and popular. Cocktails within these categories range from the not so surprising Whiskey Sour, Manhattan and Old Fashioned to trendier drinks such as the Margarita, Cosmopolitan and Sex on the Beach. All of these drinks have taken their place in popular culture at one time. They rise and fall in popularity, yet have the staying power as foundation drinks of bartending.

Try a new favorite by sampling the rich history of classic cocktails.

Paradise Cocktail – pre-dinner cocktail

2 measures Gin

3/4 measure Apricot Brandy

3/4 measure Fresh Orange Juice

2 dashes Orange Bitters

Orange Twist Garnish

Place liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with orange twist.

French Connection – after dinner cocktail

1 measure Cognac

1 measure Premium Orange Liqueur

Place warm water in brandy snifter. Swirl to warm glass. Discard warm water. Add liquids to heated glass. Serve.

Bull Shot – long drink

1-1/2 measure Vodka

Dash of Orange Juice

4 dashes Tabasco Sauce

Dash of Pepper

4 measures Cold Beef Broth

Orange Twist Garnish

Place all ingredients except garnish in cocktail shaker with ice. Shake to blend. Strain into highball glass over fresh ice. Garnish with orange twist.

Japanese Slipper – popular cocktail

1 measure Melon Liqueur

1 measure Premium Orange Liqueur

1 measure Fresh Lemon Juice

Honeydew Melon Slice Garnish

Place liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with honeydew melon slice.

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Posted in Classic Cocktails

Tagged Apricot Brandy, Cognac, Gin, Melon Liqueur, Orange Liqueur, Vodka

Reader Question: What to Make with Sambuca

Posted on September 6, 2011 | Leave a comment

Tzvika from Israel wrote in saying:

“I just spent four hours reading your blog…and it is just amazing! I have a little question. I got a bottle of black Sambuca…what kind of cocktails can I make with it. Thank you.”

Tzvika,

First of all, thank you for taking so much time to pour through the material on my site. It is wonderful that you found it so informative. My regret is that you did not find everything you were looking for. However, I am so happy you decided to take the time to email me.

Sambuca is an Italian liqueur flavored with aniseed that is most often found in clear or “white” form. Other varieties are deep blue in color, referred to as black Sambuca, and bright red, red Sambuca. Black Sambuca usually has a hit of lemon zest flavoring along with the anise.

The most common ways of serving Sambuca is neat, on the rocks, with fresh water added, or in coffee in place of sugar. Sambuca con mosca (neat with coffee beans floated atop) is a common Italian way of serving Sambuca. Flaming Sambuca is also interesting and eye catching as there really is nothing like setting alcohol on fire before throwing it down the gullet.

Black Widow

1-1/2 measure Citrus Vodka

1-1/2 measure Black Sambuca

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

Folly Martini

2-1/2 measures Coffee Vodka

1/4 measure Sambuca

Coffee Beans Garnish

Combine liquids in cocktail shaker with ice. Shake to blend & chill. Strain into chilled cocktail glass. Garnish with coffee beans floated on top.

Gotham Martini

3 measures Vodka

1/2 measure Blackberry Brandy

1/2 measure Black Sambuca

Fresh Blackberries Garnish

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

Licorice Martini

2 measures Coffee Liqueur

1/2 measure Sambuca

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

Buca-Cinco

3/4 measure Sambuca

1/2 measure Gin

2 measures Half & Half

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

Bullet Martini

1 measure Gin

1/4 measure Sambuca

Splash Lemon Juice

Splash Simple Syrup

Lemon Twist Garnish

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

Plenty Good

3/4 measure Black Cherry Vodka

3/4 measure Sambuca

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

White Cloud

3/4 measure Sambuca

1/2 measure Vodka

3 measures fresh Coffee

Whipped Cream Garnish

Place sambuca and vodka in heat proof mug. Top with fresh hot coffee. Garnish with whipped cream.

Five Points Sazerac

1/4 measure Blood Orange Bitters

1 measure Canadian Whisky

1 measure Sambuca

Lemon Twist & Maraschino Cherry Garnish

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

Con Mosca

1-1/4 measure Sambuca

1 measure Club Soda

3 measures Cranberry Juice

Lemon Twist Garnish

Place ice in highball glass. Add liquids in order given. Stir. Garnish with lemon twist.

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Posted in Cocktails

Tagged Blackberry Brandy, Canadian Whisky, Coffee, Coffee Liqueur, Gin, Sambuca, Vodka

Labor Day: Labor Free 2 Ingredient Cocktails

Posted on September 2, 2011 | 1 Comment

Two ingredient cocktails are an ideal way to enjoy a labor free Labor Day weekend of entertaining friends while still enjoying relaxation time as host. Simple drinks with few ingredients remain flavorful, satisfying and keep prep time to a minimum. The Highball could be one of the most popular two ingredient drinks. Its open ended option of base spirit and mixer of choice provide an endless combination of flavors for all to enjoy. There are many more two ingredient cocktails and drinks to explore. Choose to include suggested garnishes or leave the drink bare.

Highball

2 measures Base Spirit of Choice

3 measures Mixer of Choice

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

Appetizer

3 measures Dubonnet Rouge

1 Orange – freshly squeezed

Combine liquids in mixing glass with ice. Stir to chill. Strain into chilled cocktail glass.

Camparosa

2 measures Campari

3 measures Grapefruit Juice

Orange Slice Garnish

Combine liquids in highball glass over fresh ice. Garnish with orange slice.

Cherry Cooler

2 measures Cherry Brandy

3 measures Cola

Lemon Slice Garnish

Place brandy in highball glass over fresh ice. Top with cola. Stir. Garnish with lemon slice.

Comfortable Screw

1-1/2 measure Southern Comfort

3-1/2 measures Orange Juice

Orange Slice Garnish

Combine liquids in highball glass over fresh ice. Garnish with lime wedge.

Kentucky Cocktail

3 measures Bourbon

1 measure Pineapple Juice

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

Whisky Mac

1-1/2 measure Scotch

1 measures Ginger Wine

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

The Golf Cocktail calls for a simple third ingredient to round out the flavor.

Golf Cocktail

3 measures Gin

1 measure Dry Vermouth

3 dashes Classic Bitters

Combine liquids in mixing glass with ice. Stir to chill. Strain into chilled cocktail glass.

Find more suggestions for the weekend in Easy Two Ingredient Drink & Shot Recipes.

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Posted in Labor Day

Tagged Bourbon, Campari, Cherry Brandy, Dry Vermouth, Dubonnet, Gin, Ginger Wine, Labor Day, Scotch, Southern Comfort

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

Three Refreshing Cocktails for 4th of July

Posted on July 4, 2011 | 1 Comment

Sorrento Sling

2 measures Limoncello

1 measure Gin

1 measure Fresh Lemon Juice

3 measures Club Soda

Sliced Lemon Wedge Garnish

Combine limoncello, gin and lemon juice in cocktail shaker with ice. Shake to blend and chill. Strain into chilled Collins glass. Top with chilled club soda. Garnish with lemon wedge.

Extremely light and refreshing cocktail. Where Limoncello can often come across rather sweet on the tongue, it feathers out quite nicely in perfect balance with fresh lemon tartness and pleasant gin botanicals. This just might be the ideal adult Lemonade substitute without all the sugary tart fuss. Alternative serve: Sorrento Sling can also be dressed with Brut Champagne rather than Club Soda for more formal affairs.

Scarlet Pimpernel

1 measure Premium Orange Liqueur

1 measure Pimm’s No. 1

1-1/2 measure Cranberry Juice

1-1/2 measure Apple Juice

1/4 measure Fresh Lime Juice

Lime Wheel Garnish

Place ice in highball glass. Build liquids over ice in order given. Stir briefly. Garnish with lime wheel.

Pleasant, light flavor of Pimm’s beneath this fruited long drink. Leans slightly toward the sweet side which could be remedied in a jiff by dialing down the orange liqueur slightly or adding just a wee bit more lime juice for tartness factor. Sure fire winner by far with simple build, cool name and easy, flavorful sipping. Alternative’s: Would also be lovely to try the Scarlet Pimpernel with Aperol, Cynar or Campari in exchange for the Pimm’s No. 1.

Sassy Melon – created by Cheri Loughlin

2 measures Cachaca

3 measures Watermelon Juice

1/2 measure Fresh Lime Juice

Lime Twist Garnish

Place ice in large rocks glass or goblet. Combine liquids over ice. Stir. Garnish with lime twist.

This is perhaps one of the easiest on the fly fruit flavored Caipirinhas imaginable. With watermelon juice now available in ready to pour containers, this drink is merely seconds from construction to relaxation. Alternative:Add 1/2 measure Mad Melon Liqueur and increase Fresh Lime Juice to 3/4 measure.

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Posted in Cocktails, Independence Day

Tagged 4th of July, Cachaca, Gin, Independence Day, Limoncello, Orange Liqueur, Pimm's No. 1

Moon River

Posted on June 29, 2011 | Leave a comment

Many Girls Night In evenings begin with popcorn, favorite movie and of course, cocktails. When it’s time to settle in for an indulgent evening full of movies, it’s time to bring out the classics. Many film stars from way back when have cocktails named in their honor, but there is also the flip side of movies with namesake cocktails. Audrey Hepburn made the movie sing, but remember the music from Breakfast at Tiffany’s?

Moon River

1/2 measure Dry Gin

1/2 measure Apricot Brandy

1/2 measure O3 Premium Orange Liqueur

1/4 measure Galliano

1/4 measure Lemon Juice

Brandied Cherry Garnish

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

Wonderful! Apricot Brandy and Galliano meld together seamlessly with the ideal amount of abundant orange playing through. Sip slowly!

High resolution digital photo downloads are available for brand, cocktail menu creation use and individual use at www.cheriloughlin.com within the Beverages category.

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

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Posted in Cocktails

Tagged Apricot Brandy, Audrey Hepburn, Breakfast at Tiffany's, Galliano, Gin, Girl's Night Out, Movie Cocktails, O3 Premium Orange Liqueur, Orange Liqueur

Delilah

Posted on June 28, 2011 | Leave a comment

Variation on the classic Negroni with fresh squeezed grapefruit twist and Aperol modification. Light, airy, summery. Lovely feel for afternoon parties, late evenings enjoying beautiful sunsets or for refreshing late Sunday brunches.

Delilah – created by Cheri Loughlin

1-1/4 measure Aperol

1 measure London Dry Gin

1/2 measure Sweet Vermouth

1 measure Fresh Grapefruit Juice

3 dashes Peach Bitters

Grapefruit Twist Garnish

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

High resolution digital photo downloads are available for brand, cocktail menu creation use and individual use at www.cheriloughlin.com within the Beverages category.

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Posted in Cocktails

Tagged Aperol, Gin, Negroni, Sweet Vermouth

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