Gateway Frond
Fennel (the plant, and its seed) has many wonderful culinary applications, and I find it to be a gateway to the anise/licorice flavor profile if you’re not sold on the flavor in a more intense format. I made a “no waste” syrup using some leftover fennel fronds (15g) and some clementines that were about to go bad (50g, in coins). I combined those with 1tsp of darkly toasted fennel seeds and equal sugar by total weight. Muddle, refrigerate overnight, strain, bottle, refrigerate.
She’ll Be Apples
Fun fact I just learned: Granny Smith apples originate from Australia. I named the drink in honor of a great Australian phrase I also just learned (meaning “she’ll be alright”). The cocktail is my submission to the exciting return of the @homebarawards! A huge shout out to Chris for resurrecting this awesome competition. The prompt: create a sour without citrus. There are a few approaches I considered here (most of you know I love shrubs), but ultimately I decided to acid-adjust non-citrus fruit juice.
Greenfire
I love a good spicy margarita (I do live in Texas, after all). This marg riff is as delicious as it is vibrant. And no, it doesn’t taste like Mountain Dew though you could easily fool me!
U Make Me Purple
I won’t lie, I absolutely love the color of this drink. The gorgeous purple mostly comes from the primary ingredient, a delicious plum liqueur. What’s interesting about this spirit is that it’s not especially sweet, and even has a delicious tart edge to it. This means we can use larger quantities and also create enjoyable lower ABV cocktails (it’s 17%).
Fleur De Minuit
It’s almost New Years! To celebrate the occasion with my last post of the year, I have this beautiful number in collaboration with my friends at @totalwine. Of course, there are bubbles involved— here I used an amazing cuvée rosé from @borrascawines. It’s dry yet approachable and delicious by itself. For the cocktail-inclined, we won’t stop there. First, we’ll add a bit of cognac. I used a lovely expression from @abk6cognac (Grande Champagne).
Never Say Cry
The temperatures are finally cooling a little bit (at least at nighttime…) so I tend to reach more for the stirred, boozy numbers. This one looks straightforward, but I was really happy with how it turned out. I often pick up on some stone fruit notes in Irish whisky, and this delicious option kindly sent by @writerstearswhiskey is no exception. As a result, it pairs beautifully with apricot.
Hopped Up Negroni
Okay, okay, you didn’t really think I would go through Negroni week without posting something vaguely Negroni-esque, did you? Debates about what technically should be called a Negroni riff aside, the template is incredibly versatile and easy to play with.
Nectarine Dreams
Annnd we’re back with the second half of this week’s content, starting off with a “no-waste” syrup and now building a cocktail around it. I love bourbon and peaches (or nectarines), so this is my core. I split the base with aquavit for its botanicals— specifically, coriander, clementine, and anise. A bit of Montenegro elevates the orange-y notes and lends a bittersweet balance.
Trust The Process
As promised, this post is a continuation of my last one, making a cocktail built around the syrup I discussed. While I highly recommend this syrup and the resulting drink, the bigger points here are 1) Consider making a syrup instead of throwing out overripe produce, 2) It’s not too complicated to make said syrup, 3) These spontaneous syrups can be a great launching point for new cocktails.
Summer Focus
It’s about time we bring some classic Summer flavors into the mix with a #sponsored cocktail brought to you by @TotalWine. Despite not being the world’s biggest watermelon fan (it’s a texture thing), I love the flavor. Today’s drink isn’t too hard to make, but it is absolutely delicious. It takes watermelon syrup (more on that below) and cucumber— which, besides being incredibly refreshing, pairs amazingly with watermelon (they’re actually closely related!). These are joined with some lime, a little dry vermouth, and the star ingredient: a delicious mezcal from @mimamamedijomezcal. I picked this awesome bottle up at @TotalWine, which is an awesome place to get spirits, beer, and of course, wine. You probably already know this if you’re lucky enough to have a store nearby!