Flippin’ Nuts
December is here, the Christmas tree is up, and I can wear a jacket in Texas most days without feeling hot. Sounds like as good of time as any to begin Flip Season. Believe it or not, this is actually My First Flip post. If you are like I was and have…reservations about a full egg in your cocktail, well, let’s just say that waiting this long is on my list of regrets. Do yourself a solid and try one!
Amarigarita
Yes, adding amaro is almost always the answer to the question. I love riffing on sidecar/margarita template, and it turns out amari fit in really nicely to the liqueur “slot”— so here, instead of triple sec, I bring in two citrus-forward amari.
La Royale
I interrupt your Fall/brown cocktails for a Very Pink Drink. No fear— in case you still need a reminder of the falling leaves, I have some dried roses in the shot (though they look a bit sadder in the picture than in real life, haha).
Big Fall Highball
I’ve seen a few Fall highballs floating around, so here is one I’ve been working on lately. It is truly Fall in a glass — plenty of apple and spice, a bit bitter citrus and a dash nuttiness. The Toki works perfectly here as a lighter whiskey with some subtle apple notes of its own. The Cynar brings the sweetness into check and shows a slightly earthier, richer taste of the apple. I love using non-traditional means to lengthen a drink, and the hard cider is just magic here (caution, it packs a bit of a punch!).
Tex Mex Whiskey Sour
Howdy y’all! I am pleased to share with you the first of two cocktails featuring Penelope Bourbon. They are based out of New Jersey but recently entered the Texas market. In addition to the requisite corn, their flagship bourbon is made with rye, wheat, and malted barley. The result is an incredibly balanced, well-rounded whiskey that is lovely neat and incredibly versatile in cocktails.
Flowers In Fall
November has arrived, and with it, the definitely-not-official start of cranberry season. But you see, in Texas the flowers are still blooming, and it’s still warm most of the time. I decided to take this opportunity to bring floral and Fall together into one of the Pinkest Drinks I’ve made in a long time.
The Birdie and the Beast
Bringing some spooky mood your way now that Halloween is almost here! I can’t think of a much better way than being asked to mix up a cocktail with a scotch called “Wee Beastie.” I’ve been to Islay before and to the Arbeg distillery. It’s beautiful country and the distillery is lovely— if you make the trip be sure to dine in their restaurant too!
Peachy Green
It’s a few days early, but happy Mezcal Day! This is my entry for a competition hosted by @mezcalcampante, @mezsal_salts, @abarabove, and @root23simplesyrups. The drink I made brings the fruitiness of peach and the herbaceous of several aromatic herbs, bound together by the magic of mezcal (and it’s good friend chartreuse).
Strawberry Forest
This is actually a revamp of a reaally old post using a standard Negroni format starring cedar-infused gin. Wait, what?? Yeah, cedar wood. It’s really not too crazy when you think about it— barrel aging is a wood-infusion of sorts. Cedar is a highly fragrant wood whose oils impart a noticeable (and pleasant) flavor, and quickly at that. The gin infusion below was ~1 square inch of a cedar plank (which costs like $2 at the store) in ~4oz of gin infused for 36-48hr.