Alcademics.com

A Drink From Daniel Boulud Cocktails

In last week's FineCooking.com post, I put up a recipe from Daniel Boulud Cocktails & Amuse Bouches. The book is actually a set of two small books, cocktails for Him & Her. 

The Mayfair Sour is a nice drink from the book. Soft and gentle.

This photo is not from the book. The book is pretty.

Mayfair Sour
By Xavier Herit

1 fl. oz. Plymouth Gin
.75 fl. oz. Benedictine Liqueur
.75 fl. oz. Apricot Liqueur
.75 fl. oz. Lemon Juice
1 Egg White
5 Drops Peach Bitters

In a shaker, combine all ingredients except bitters and shake once without ice, then shake again with ice. Strain into a chilled martini glass. For garnish, dash a few drops of bitters on top of foam.

Read the full post on FineCooking.com here.

Absinthe and Oranges

On my FineCooking.com blog, I post a recipe from Scott Baird of the Bon Vivants. It's from the book A Taste for Absinthe. 

This is my lousy picture of it.

There's a better picture of the drink from the book over at FineCooking.

L’arc de Triomphe
By Scott Baird

1 fl. oz. Absinthe
1 fl. oz. Fresh Orange Juice
1 fl. oz. Fresh Lemon Juice
1 fl. oz. Bitter Orange Marmalade
¾ fl. oz. Egg White
Peychaud’s Bitters
1 fl. oz. Seltzer Water
Wide Strip of Orange Peel, for Garnish

Add the absinthe, orange juice, lemon juice, marmalade, egg white, and a dash of
Peychaud’s to a pint glass with the spring from a Hawthorn strainer (remove the spring from the strainer and drop it in the glass). Dry shake for 30 seconds, until it is nice and frothy. Open it up, add ice, and shake well to make cold.

Pour the seltzer into a footed beer glass or short stemmed wineglass. Strain the drink into the glass. Add 2 dashes of Peychaud’s and garnish with orange zest. Serve.

Tequila, Honey, Maraschino, Bitters

In a recent blog post on FineCooking.com, I post a recipe from Brendan Dorr of Baltimore. 

 

The drink contains Partida tequila, Barenjager, Marschino liqueur, and bitters. 

 

El-Oso
By Brendan Dorr

1.75 fl. oz. Partida Anejo Tequila 
.75 fl. oz. Barenjager Honey Liqueur
.3 fl. oz. Luxardo Maraschino Liqueur
2 dashes Jerry Thomas' Own Decanter Bitters
Orange Peel for Garnish

Combine all ingredients in a mixing glass, add ice and stir until very cold. Strain into an old fashioned glass with new ice and garnish with orange peel.

The full post on FineCooking is here.

 

A Gin and Aquavit Cocktail

In Friday's post on FineCooking.com, I have the recipe for the Gin Junkie. The cocktail contains gin, aquavit, St. Germain elderflower liqueur, agave nectar, and orange bitters. 

I found the drink listed in All the Gin Joints, the gin recipe collection book by Michael Turback. The Gin Junkie recipe was created by Aleko Lilly of Barrio Capitol Hill in Seattle.

Gin Junkie
By Aleko Lilly

1.5 fl. oz. Gin
.5 fl. oz. Linie Aquavit
.25 fl. oz. St. Germain Elderflower Liqueur
.25 fl. oz. Agave Nectar/Syrup
2 Dashes Orange Bitters
Lemon Peel for Garnish

Combine gin, aquavit, elderflower liqueur, agave syrup, and bitters in a mixing glass filled with ice. Stir to chill and strain into a pre-chilled cocktail glass. Squeeze lemon peel over surface to express oils and drop into the cocktail.

Head on over to FineCooking for more information. 

The Fifth Season: A Drink With Aged Cachaca, Ginger, and Cinnamon

A few months ago I created a simple drink I called the Fifth Season, as it was sort of summery yet also sort of wintery. A couple of weeks ago I posted it to my blog on FineCooking.com. 

It's another spicy ginger drink, not so radically different from The Tackler I wrote about last week. That one paired ginger liqueur and allspice. This one uses ginger syrup and cinnamon. 

Anyway, it's good drinking. I hope you enjoy it. 

The Fifth Season
By Camper English

2 fl. oz. Aged Cachaca (Novo Fogo preferred)
1 fl. oz. Fresh Lemon Juice
1 fl. oz. Ginger Syrup
.3 fl. oz. Cinnamon Syrup (B.G. Reynold's Don's Mix preferred)
Lemon Peel for Garnish

Shake all ingredients except lemon peel with ice, then strain into a cocktail glass. Express the oils from the lemon peel over the drink and drop into the drink. A splash of champagne is nice in this drink too.

 

 

The Tackler: A Cocktail with Genever, Ginger, and Allspice

I created a not-very-complicated but super delicious and spicy cocktail called The Tackler. First I put it up on Fine Cooking. It contains genever, allspice dram, and ginger liqueur. 

Then 12 Bottle Bar featured it in this post, with one of the longest drink-related historical tangents ever. They delve into the Christmas Truce, a football game played by opposing sides of World War I during a 2-day truce. 

Pour yourself a cocktail before reading it: it's a doozy. 

Four Cocktail Recipes From Me

Back in the November issue of Every Day with Rachael Ray magazine I had a big story with four cocktail recipes among other information. 

They are:

The Port Wine Pick-Me-Up, made with coffee/espresso, port, and orange liqueur. This was meant to be a dessert drink. 

The Grapefruit Vesper made with vodka, gin, grapefruit juice, sauvignon blanc wine, and honey (and should be served in a cocktail glass despite the picture). This was meant to be a fresh classic cocktail spin-off. 

The Sparkling Cinnamon Punch, made with gin, lemon juice, sugar, champagne, and cinnamon. This was meant to be a party punch. 

And the Pick-A-Liquor Ginger Cocktail, otherwise known as a buck with mint. This was meant to be a casual cocktail that friends could help themselves to. 

Yes, it pains me to see this ice. 

The LLB with Limoncello

When I was on the Amalfi Coast this summer I had a cocktail of which I was suspicious because it had a base of Pallini Limoncello. A 26% alcohol liqueur does not a great cocktail base make.

(I need to learn how to white balance.)

 But the inventor of the drink, Philip Duff, made it work. He added the bitterness of tonic water and of Angostura bitters, and the acids from citrus. Together they counteract the sweetness of the limoncello enough to make a hearty yet low-alcohol cocktail. 

He called the drink the LLB, named after the Lemon, Lime, and Bitters drink you find in the Caribbean. 

I wrote the drink up for a post on FineCooking.com,  so head over there to find the recipe.