Tuesday, July 25, 2017

Confetti (Non-Alcoholic)

The Confetti is a non-alcoholic version of the Tutti Fruity and it is just as good. The trick with this drink is the non-alcoholic tart cherry cider and peaches, which can be bought in advance of summer fruit season. Then you need fresh peaches, pears and apples--no small feat. If you can't manage to find all the fruits, get canned fruit that is stored in its own juices, not sugar syrup.

You'll need a thick straw to slurp this one up completely. But it is so worth the effort. You've never had a smoothie like this!
  • 2 oz. fresh pealed peaches
  • 2 oz. sliced apples
  • 2 oz. pealed pears
  • 1 oz. orgeat, 
  • 4 oz. tart cherry cider
Combine all ingredients in a blender with ice and blend until smooth. Pour into a chille Collins glass or Hurricane glass. 


The name pretty much sums this one up. And I like this cocktail more than the Millon-Dollar Cocktail made with gin and pineapple juice. There's just something elegant when you use Pernod in an egg white cocktail. It gives the foam such an aroma of sweetness and spices. Grenadine gives the drink a slightly pink color, but not much compared to other pink foam drinks like the Love Cocktail.
  • 2 oz. bourbon (Cleveland bourbon used)
  • 1 oz. Pernod
  • 1/4 tsp. grenadine
  • 1/4 tsp. triple sec
  • egg white
Shake all ingredients in a shaker to create foam. Add ice and shake to chill. Strain with a gated finish into a chilled cocktail glass. 

Freefall (Tiki Version)

This is a great tropical scotch drink. I've done it many times to prove that scotch and pineapple juice are awesome together. This time, I went all out and used crushed ice and mint. A tall pilsner glass also makes a big difference with presentation.
  • 2 oz. scotch 
  • 2 oz. pineapple juice
  • 1 oz. creme de cacao
  • mint sprig
Combine liquid ingredients in a shaker with crushed ice. Shake and strain with open gate into a chilled pilsner glass. Top with more crushed ice. Garnish with mint sprig. 

Who Gose There? (Original Recipe)

What's this? A Margarita made with beer? Isn't that gross? No. Its gose--a type of sour beer with lots of lemon and lime flavors. You start with a typical Margarita recipe and top it with beer. Anejo tequila works better than silver, if you have it.
  • 2 oz. gold tequila
  • 1 oz. lime juice
  • 1/2 oz. triple sec
  • 1/2 oz. simple syrup
  • gose beer (Union Old Pro used)
Combine all ingredients except beer in a shaker with ice. Shake and pour into a chilled cocktail glass rimmed with salt. Top with beer.

Los Angeles Cocktail

If San Francisco gets a sour, so should Los Angeles! This cocktail can't decide if its a Sour or a Manhattan, though. First, it uses rye and is served with egg white in a sour glass (with ice, no less). And then there's sweet vermouth, just a small drizzle, so it's a little different than you'd expect. And it is also great! A whole egg is like a Flip, but it stays on the sour side.
  • 2 oz. rye (Catoctin Creek Roundstone Rye used)
  • 1 oz. lime juice
  • 1/4 tsp. sweet vermouth
  • 1 tsp. sugar
  • whole egg
Combine all ingredients in a shaker and shake vigorously. Add ice and shake again. Pour into a chilled sour glass. 

Washington Cocktail

You can tell the colonial style of this cocktail with its use of brandy and its outsized proportion of dry vermouth. Our founding fathers liked their brandy and fortified wines, and they combined them often. This still manages to be a lower ABV cocktail if that is your thing. It doesn't lack in flavor, though, with Angostura bitters and herbal vermouth.
  • 1 oz. brandy
  • 2 oz. dry vermouth
  • 1/2 tsp. sugar syrup (demerara used)
  • dash Angostura bitters
Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. 

Peach Buck

Man, I'm doing a lot of peach drinks this summer. I love that these cocktails are great with or without alcohol. I also am getting a lot of use of my peach syrup, which is a nice substitute for sugar when peaches are involved.

So a Buck is a class of drink that begins with vodka or gin and ends with lime juice and ginger ale. What you do in between is up to you and determines the outcome. This Buck uses artificial (and natural) peach flavors when you include peach syrup to sweeten it.
  • 2 oz. vodka
  • 1 oz. peach brandy (peach whiskey used)
  • 1/2 tsp. sugar (1/2 oz. peach syrup used)
  • ginger ale
  • peach slice
Combine vodka, peach liquor and sugar or syrup in a shaker with ice. Shake and strain into a Collins glass full of fresh ice. Top with ginger ale and garnish with the peach slice.