Friday, March 16, 2018

Fare Thee Well

Fare Thee Well is the name of an old Celtic love song with the title repeated at the end of each verse. In it the singer is going away, maybe never to return, and he wishes his "Honey" a goodbye.

This bittersweet song is a great name for a cocktail that's made best with Glendalough Wild Botanical Gin from Ireland. This gin is so bright and fresh that it's floral notes are the main sensation in this Martini variation of a cocktail.

The blue-ish color of the liqueur is a result of the botanicals releasing into the ice-melt from mixing, as this non-chil filtered gin will do.
  • 2 oz. gin (Glendalough used)
  • 1/2 oz. dry vermouth
  • dash sweet vermouth
  • dash Cointreau
Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. 


This funny named cocktail is bizarre and pretty disgusting. You can tell that something bad will happen when you add so much lime juice and cream with creme de cacao and shake it. It will curdle into a brick, or so I thought.

The interesting thing about Liebfraumilch is that making the cocktail in the shaker does cause curdling, but on the micro level. The whole drink becomes like a foam. When you taste it, it reminds me of Greek yogurt with a chocolate and lime finish. It's actually not terrible.

But then I would never drink a whole one of these, and the idea that this drink being so mildly alcoholic makes it seem unthinkable. It is more of a treat that Europeans might give a child back in the old days when strange alcoholic formulas were given to colicky babies.

Which leads me a new understanding of the name: Liebfraumilch. This means the "beloved wife's milk" or, loosely translated as Mother's Milk. I'm almost certain that this is an old cocktail given to children.
  • 2 oz. lime juice
  • 2 oz. half-and-half
  • 2 oz. creme de cacao
Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. 


A fun tropical drink, the Chi-Chi is no more than a rum and pineapple juice mixer. The thing that stands out here is blackberry brandy used as a floater. For some reason you see blackberry brandy in tiki cocktails, used almost exclusively as a floater.

There are really no brandies made from blackberry juice. The flavor come from natural or artificial additives in a brandy or sugary liqueur. You can use these store bought versions; I made my own blackberry brandy by cooking a blackberry syrup and adding it to cognac. It's pretty smooth and fruity, and it is at least made from real stuff.
  • 2 oz. light rum
  • 1/2 oz. blackberry brandy
  • pineapple juice
Pour light rum into a highball glass full of ice (crushed is preferable) and add pineapple juice until it is almost full. Stir lightly and float blackberry brandy on top. 

Monday, March 12, 2018

Anatole Coffee

You can't go wrong with this list of ingredients used with iced coffee and prepared perfectly. This coffee drink is mild on alcohol and strong on caffeine, so enjoy it in the afternoon as a nice treat.

I did a few things that made Anatole Coffee especially nice. One was I used MurLarkey coffee whiskey, which is dry with no sugar. There's enough sugar in there anyway, but the coffee whiskey has a lot of real cold brew coffee flavor. Then I used coffee chocolate shavings that give off a great mocha scent and flavor in the whipped cream.
  • 6 oz. cold coffee
  • 1/2 oz. Frangelico
  • 1/2 oz. cognac
  • 1/2 oz. coffee liqueur (MurLarkey coffee whiskey used)
  • whipped cream
  • chocolate shavings
Combine liquid ingredients in a blender with cracked ice. Blend until smooth and pour into a chilled wine glass. Top with whipped cream and sprinkle chocolate shavings on the whipped cream. 


This cocktail comes across as a misguided attempt to combine a Strawberry Daiquiri with a Martini. Something like this could only happen in the 80s, I'm betting. I'm glad I tried it with Filibuster gin with it's unassuming presence--very mellow when you need it to be, rich when served up.

The thing is, I don't want blended ice or strawberry puree in my Martini, thank you. And there's this issue with the seeds...the Bloodhound is just wrong on many levels. The name, though is fitting.
  • 2 oz. gin
  • 1 oz. sweet vermouth
  • 1 oz. dry vermouth
  • 3 strawberries halved and stemmed
Combine all ingredients in a blender with cracked ice and blend until slushy but not watery. Pour into a chilled cocktail glass. 

Golden Slipper

Egg yolk and sweet liqueurs often blend well together--in a blender with ice. This is true of the Golden Slipper, which really uses golden ingredients to get a silky texture to a dessert drink.

I can't help but think that it would be even better with a little milk, though. As it was, the egg yolk was still very present and yellow Chartreuse just wants to stand out too much here. So this was a case of a blender drink with the ingredients fighting each other rather than being as silky smooth as advertised.
  • 2 oz. apricot brandy
  • 1 oz. yellow Chartreuse
  • egg yolk
Combine all ingredients with cracked ice in a blender. Blend until slushy and pour into a chilled Old Fashioned glass.


Amer Picon is an extinct liqueur. I was able to re-create it as best as I know how with one of the remaining Picon liqueurs known as Picon Biere. It is sweeter and not as strong, so I used only a quarter portion of this orange bitter liqueur for the total amount of Amer Picon called for in this very old drink.

So 1/2 oz. of Picon Biere, 1/2 oz. Amaro Meletti and a whole ounce of 100-proof vodka sufficed to make a bitter orange liqueur with the potency of the original Amer Picon. It's the closest thing I can come to an original that I've never had a chance to try.
  • 2 oz. Amer Picon (See substitute above)
  • 2 oz. sweet vermouth
Combine ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.