There’s something about Absinthe that just fits with Halloween. It’s mysterious, it’s romantic, it seems dangerous. Of course, if you drink the stuff properly (traditional ritual or quality cocktails) there’s nothing scary about it. But it’s still fun to play it up for the holiday. Here are a few Halloween-appropriate cocktail recipes from Pernod Absinthe. Enjoy!
• 2 parts Plymouth Gin
• ¼ part Dry Vermouth
• ¼ part Pernod Absinthe
Combine in iced tumbler. Stir well; strain into chilled cocktail glass; garnish.
Death in the Afternoon
• 3 parts GH Mumm Brut Champagne
• ½ part Pernod Absinthe
Add Pernod Absinthe into a chilled champagne flute. Add iced champagne until absinthe attains proper opaqueness.
• 2 parts GH Mumm Brut Champagne
• 1 part Orange Juice
• ¼ part Pernod® Absinthe
Add ingredients to champagne glass.
Root of All Evil
• 1 part Pernod Absinthe
• 3 parts Root Beer
Fill cocktail glass with ice. Pour in Pernod Absinthe and top with a quality Root Beer
For me?— nothing. I know many people dismiss the cocktail, which probably saw its peak about 5-10 years ago thanks to the ladies of Sex and the City. Since then, bars across the U.S. have continued to push the drink, with wild fruit variations in every color of the rainbow. What was once a good, simple cocktail has been so bastardized it’s now a punch line for cocktailians everywhere. That fact, combined with the small uprising against all-things-vodka taking place on the internet and in speakeasy-style bars the world-round, has helped to feed a campaign to crush the Cosmopolitan. I just wanted to voice my humble opinion that it’s a rather fine drink, if made properly, and should not be entirely overlooked by cocktail lovers.
I liken a Cosmopolitan to the band Kings of Leon, and I’ll tell you why. I think Kings of Leon is a fantastic band—I enjoy their music and have heard wonderful things about their live performances. But for some reason, I feel a compelling urge to hate them. Why? Because they’re a bit played out. They’re getting too popular. Every time I turn on the radio—they’re there. They’re at every awards show, and on the lips of every super celebrity. I’m getting tired of them—just like so many of us got tired of Cosmopolitans after being served too many icky-sticky sweet ones.
But should something be hated just because it’s popular? I think not. So fix yourself this Cosmopolitan (recipe below), add some KOL to your playlist (oh c’mon…you know it’s there already…) and live without shame. Have a lovely weekend! Cheers!
1 ½ oz. Vodka (some people prefer citrus-flavored vodka-your call)
1 oz. Triple Sec (Hiram Walker)
½ oz. Fresh Squeezed Lime Juice
¼ oz. Cranberry Juice
Garnish with an orange peel and Enjoy!
*Cosmopolitan recipes should never call for sour mix or grenadine. They shouldn’t be garnished with a cherry, and shouldn’t have more cranberry juice than Triple Sec. If you’re cocktail came out blood-red, try, try again!
Here’s a closer look at Chuck Taggart’s contribution to last week’s Kahlua Coffee Cream Thursday Drink Night event–The Cafe Flip (photo by Chuck).
2 oz. Kahlua Coffee Cream
3/4 oz. Fernet Branca (The bar didn’t have Fernet, so he subbed in Angostura)
1 whole egg
3 dashes Fee’s Old Fashioned Bitters
3 dashes Fee’s Aztec Chocolate Bitters
Separate the egg and dry shake the white. Add other ingredients and the yolk. Shake and strain into a wine glass. Top with freshly grated nutmeg.
Filed under events, Recipes
Is it strange to get a voicemail from your mother at 8 o’clock in the morning, asking you to try this new cocktail recipe she’s stumbled across? I thought so, but I have strict orders to post this one on the blog (plus it does sound pretty tasty & easy to make!). Haven’t tried it yet but will probably be drinking too many over the course of the next couple days.
Mom’s Christmas Cocktail:
1 oz. vanilla flavored vodka
1 oz. Hiram Walker White Crème de Cacao
½ oz. Hiram Walker Peppermint Schnapps
½ oz. light cream
Combine ingredients in a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass and garnish with a miniature candy cane.
Happy Holidays everyone!!! See you in the New Year!
As part of my ongoing education in the field of spirits, wine, and beer, I took today’s lunch at the award-winning Olive Bar (http://www.olivebarct.com) in nearby Unionville (You’ve got to love a job that encourages this kind of behavior!). This Mediterranean style bar is an extension of George’s Pizza & Restaurant, which makes a killer eggplant grinder (the left-overs of which I regrettably forgot to take home—I am notorious for that). While enjoying said grinder, I had the opportunity to sit down with owner George Psaras to discuss a few new cocktails he’s working on and— aw shucks! I had to play guinea pig.
One of the works-in-progress at Olive Bar is the Princely “Purple Rain,” a cocktail that (for now, anyway) consists of grape-flavored vodka, triple sec, and Chambord, garnished with beads of frosting that look like shimmering rain drops in the glass. A tester was whipped-up by our bartender Bryce, who was critical of his own creation. The first sip was good, the second even better, but I’ve got to agree with Bryce—the drink was missing something that would give it a crisper, more refreshing taste. Perhaps a splash of soda water would do the trick, but I think it’s the flavored vodka that threw me off. I would much prefer regular vodka with the flavor coming from additional ingredients. Still, not bad for a trial run.
George lamented that he didn’t have a grape liqueur, which might work great in the place of the Chambord, but said they’re not readily available. None of the bars I’ve worked at carry grape liqueur (but to be fair, these were restaurant bars that sold more Miller Lite than martinis) and I’ve never tried it myself, but I’m going to make it my mission to track some down and give it a go.
When I got back to the office, I searched other “Purple Rain” recipes online and found they’re all pretty different. Let me know if you’ve tried anything like these. Oh, and if you’re thinking about mixing one of the following up, I suggest Hiram Walker (full disclosure-a wonderful client of mine) for your Blue Curacao.
“Purple Rain” from Drinknation.com
1 ¼ oz. Blue Curacao
1 ¼ oz. Vodka
2 oz. Grenadine
¼ oz. Lime Juice
2 oz. Pineapple Juice
“Purple Rain” from iDrink.com
1 oz. Gin
1 oz. Rum
1 oz. Tequila
1 oz. Vodka
1 oz. Chambord
“Purple Rain” from Drinksmixer.com
1 ½ oz gin
Splash Blue Curacao
Splash Sweet & Sour Mix
Splash Soda Water