tag:blogger.com,1999:blog-82077857052509557252024-03-12T15:25:22.730-07:00Fogged In LoungeRowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.comBlogger322125tag:blogger.com,1999:blog-8207785705250955725.post-3152669614401252022016-05-29T14:22:00.000-07:002016-05-29T14:22:30.553-07:002013 Mas Karolina Côtes CatalanesDark fruit, tobacco, cacao, hard licorice, black pepper. Lively and charming blend of Carnignan, Grenache and Syrah that amplifies food aromas delightfully. A real deal. <a href="http://www.klwines.com/" target="_blank">K&L Wines</a>, $13.99<br />
<br />
<a href="https://3.bp.blogspot.com/-093HNX19hWY/V0tboVIaQJI/AAAAAAAABxQ/wCC-cAyRjjokXvvKRRl9UPu-ZDVvFBMEgCLcB/s1600/mas_karolina.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="wine label" border="0" height="400" src="https://3.bp.blogspot.com/-093HNX19hWY/V0tboVIaQJI/AAAAAAAABxQ/wCC-cAyRjjokXvvKRRl9UPu-ZDVvFBMEgCLcB/s400/mas_karolina.jpg" title="2013 Mas Karolina Côtes Catalanes" width="336" /></a> Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com0tag:blogger.com,1999:blog-8207785705250955725.post-36679138964959110442016-04-03T19:31:00.000-07:002016-04-03T19:31:56.933-07:00Solano CellarsAnother warm, happy East Bay bottle shop run by adults with style and humor. The tasting bar in back is a refuge of many lovely glasses. Good eats too. <a href="http://www.solanocellars.com/" target="_blank">Check ’em out.</a><br />
<br />
<a href="https://3.bp.blogspot.com/-NWDWFXDWTdc/VwHRGEz-KVI/AAAAAAAABw8/z_o-OXawPHsfIIK3yhIFmxBvV9JHBthZQ/s1600/solano_cellars.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="steel bar, wine glass wo=ith white wine, water glass, back bar with mirror relfecting windows, wine bottles with pourers." border="0" height="400" src="https://3.bp.blogspot.com/-NWDWFXDWTdc/VwHRGEz-KVI/AAAAAAAABw8/z_o-OXawPHsfIIK3yhIFmxBvV9JHBthZQ/s400/solano_cellars.jpg" title="The tasting bar at Solano Cellars" width="370" /></a>Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com0tag:blogger.com,1999:blog-8207785705250955725.post-58393440175692083822016-02-13T12:47:00.000-08:002016-02-13T12:47:14.778-08:00Dashe CellarsAn Oakland, California winery making elegant wines from varietals that aren’t necessarily known for being vinified that way. The friendly tasting room folks know what they’re selling and care. <a href="http://www.dashecellars.com/" target="_blank">Check ’em out.</a><br />
<br />
<a href="https://3.bp.blogspot.com/-oKd33TNmaQM/Vr-UTDLAKvI/AAAAAAAABwo/lvFaVMLa7h0/s1600/dashe.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="Wine label depicticting a monkey riding a whale." border="0" height="396" src="https://3.bp.blogspot.com/-oKd33TNmaQM/Vr-UTDLAKvI/AAAAAAAABwo/lvFaVMLa7h0/s400/dashe.jpg" title="Dashe wine label" width="400" /></a><br />
<br />Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com0tag:blogger.com,1999:blog-8207785705250955725.post-41947961367807050622016-01-31T19:10:00.000-08:002016-01-31T19:11:27.846-08:00Bloody Maria MixFor some reason, it took me years to figure out I like a Bloody Maria about ten times better than the vodka version. I can’t imagine why it didn’t occur to me sooner. Tequila naturally pairs with vegetables, and I’m a big fan of savory notes in beverages.<br />
<br />
<a href="http://2.bp.blogspot.com/-UpiKc4PCa8U/Vq7KYEQXJzI/AAAAAAAABwY/Pb9Lu8TYL5M/s1600/%2Bbloody_maria_2.jpg" style="margin-left: none; margin-right: 1em;"><img alt="Beverage, ice, double rocks glass, cocktal onion, lime wheel, cocktail pick, straw " border="0" height="400" src="http://2.bp.blogspot.com/-UpiKc4PCa8U/Vq7KYEQXJzI/AAAAAAAABwY/Pb9Lu8TYL5M/s400/%2Bbloody_maria_2.jpg" title="Bloody Maria" width="355" /></a><br />
<br />
<span style="font-size: large;">Bloody Maria Mix</span><br />
<ul>
<li>32 oz tomato juice </li>
<li>juice of 1 lime</li>
<li>1 Tbs cacao</li>
<li>1 tsp ground cayenne</li>
<li>1 tsp ground chipotle</li>
<li>1 tsp sweet paprika</li>
<li>1/2 tsp ground true cinnamon</li>
<li>1/2 tsp ground coriander</li>
<li>1/2 tsp ground cumin</li>
<li>1/2 tsp smoked paprika</li>
<li>1/2 tsp sea salt</li>
<li>1 clove garlic, crushed</li>
</ul>
Gradually incorporate dry ingredients with a little of the tomato juice at a time until smooth enough to stir with the remaining liquid. Add lime and garlic. Cover and refrigerate until ready to use.<br />
<span style="font-size: x-small;">ROWEN, <a href="http://foggedinlounge.blogspot.com/" target="_blank"><i>FOGGED IN LOUNGE</i></a></span><br />
<br />
My preferred tomato juice, Knudsen, has some lemon in it to begin with, so you may want to add more lime for snap. For the cacao, it’s worth finding the dark, smoky, complex Valrhona. And I’m thinking a half teaspoon of cloves wouldn’t hurt a thing.<br />
<br />
Reposado tequila is nice with this. But it’s a grownup drink on its own without the spirits, so if you have a Virgin Maria in your party, she won’t feel left out.Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com2tag:blogger.com,1999:blog-8207785705250955725.post-38907600047660385952016-01-18T10:48:00.001-08:002016-01-18T11:26:15.412-08:00Oakland Crush“<a href="http://oaklandcrush.com/" target="_blank">Oakland Crush</a> is a neighborhood wine shop that focuses on small-production, independently owned wineries that follow sustainable practices.”<br />
<br />
Non-corporate wine, impeccably presented, affordably priced. Buy a bottle to take away or drink there. Beautiful space: simple, clean, bright, practical, elegant. Very refined sensibility. Nice folks, too. Wine is alive.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zy6NbuEsHHw/Vp00fjwGV2I/AAAAAAAABwI/MHQpIBGltl4/s1600/Oakland_Crush.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="glass of red wine, wine bottle, watter glass, steel bar" border="0" height="640" src="http://3.bp.blogspot.com/-zy6NbuEsHHw/Vp00fjwGV2I/AAAAAAAABwI/MHQpIBGltl4/s640/Oakland_Crush.jpg" title="A glass of Minervois at Oakland Crush" width="507" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com1tag:blogger.com,1999:blog-8207785705250955725.post-19887430572566404782015-03-15T13:38:00.001-07:002015-03-15T13:39:30.063-07:00Mister MinneolaYet another of my attempts to find something useful to do with seasonal produce besides cutting the stuff into wedges, this has some Bronx inspiration, though it feels more integrated and modern than most of my ventures into Bronx Cocktail territory. The dash of Laphroaig adds a little depth without peating it up much.<br />
<br />
<a href="http://4.bp.blogspot.com/-TsjAklEUKNI/VQXtFH_IN_I/AAAAAAAABvQ/ekknWLQNgG0/s1600/Mister_Minneola.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="cocktail" border="0" src="http://4.bp.blogspot.com/-TsjAklEUKNI/VQXtFH_IN_I/AAAAAAAABvQ/ekknWLQNgG0/s1600/Mister_Minneola.jpg" height="400" title="Mister Minneola" width="356" /></a><br />
<br />
<span style="font-size: large;">Mister Minneola</span><br />
<ul>
<li>2 oz gin</li>
<li>1/2 oz sweet vermouth</li>
<li>1/4 oz orange liqueur</li>
<li>1/2 oz tangelo juice</li>
<li>1/2 oz lemon juice</li>
<li>dash Laphroaig </li>
</ul>
Shake with ice and strain into a chilled cocktail glass.<br />
<span style="font-size: xx-small;">ROWEN, <a href="http://foggedinlounge.blogspot.com/" target="_blank"><i>FOGGED IN LOUNGE</i></a></span>Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com0tag:blogger.com,1999:blog-8207785705250955725.post-336471486582964982015-03-01T06:55:00.000-08:002015-03-01T06:59:35.879-08:00Good Luck HappinessIt’s one of my favorite times of year: the season when all the interesting citrus comes in. I never really know what to do with it all since I’m not the sort of cook that does a lot of sweet dishes, and end up defaulting to drink recipes. Blood orange is an especially nice ingredient to work with. It behaves a little more like red grapefruit than orange in cocktails.<br />
<br />
This recipe calls for both fresh blood orange juice and Solerno Blood Orange Liqueur. It was really coincidence that I ended up buying a bottle of Solerno pretty much at the same time as the fruit. I went to the store for some Combier, but they were out. The Solerno vaguely appealed, so on impulse, I decided it was coming home with me. Tasty product, pretty package.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Rkkf2NwRoV8/VPMnP5cPzTI/AAAAAAAABug/-WN_U4ktCj4/s1600/Good_Luck_Happiness.jpg" imageanchor="1" style="margin-left: 0; margin-right: 1em;"><img alt="cocktail, Solerno Blood Orange Liqueur bottle, blood orange" border="0" src="http://3.bp.blogspot.com/-Rkkf2NwRoV8/VPMnP5cPzTI/AAAAAAAABug/-WN_U4ktCj4/s1600/Good_Luck_Happiness.jpg" height="392" title="Good Luck Happiness" width="400" /></a></div>
<br />
<span style="font-size: large;">Good Luck Happiness</span><br />
<ul>
<li>2 oz calvados</li>
<li>1/2 oz Solerno Blood Orange Liqueur</li>
<li>1 oz blood orange juice (half a fruit)</li>
<li>1/2 oz lemon juice</li>
<li>5-6 mint leaves</li>
</ul>
Break the mint leaves in half and drop them into the tin. Combine remaining ingredients and ice cubes, shake well. Strain into a double old fashioned; add fresh ice. Garnish with a blood orange half-wheel and mint sprig.<br />
<span style="font-size: xx-small;">ROWEN, <a href="http://foggedinlounge.blogspot.com/" target="_blank"><i>FOGGED IN LOUNGE</i></a></span><br />
<br />
This one’s easy drinking but with plenty of character and snap from the calvados base—an inspired thought. I thought about going slightly more tart, but like the balance as it is. The mint is pretty subtle, a little twinkle here and there.Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com1tag:blogger.com,1999:blog-8207785705250955725.post-56083099079017024242014-10-07T19:50:00.001-07:002014-10-07T19:58:51.486-07:00Solar RadioThis is an original recipe I blogged for a <a href="http://mixologymonday.com/" target="_blank">Mixology Monday</a> that called for a <a href="http://foggedinlounge.blogspot.com/2011/06/mxmo-lviii-favorite-niche-spirit.html" target="_blank">favorite niche spirit</a>. I went with kirsch, a classic <i>eau-de-vie</i> made from cherries, and accented it with another niche item, dry sherry, which seems under-appreciated in my home country of the United States.<br />
<br />
For those who haven’t had much experience with dry sherries, they have a distinctive pistachio and green apple aroma which comes from a compound called <i>acetaldehyde</i>, the result of oxidization in the presence of a layer of special yeasts referred to as the <i>flor</i>.<br />
<br />
Dry sherries don’t hold well once opened, and should be consumed quickly—within a day or so for best flavor.<br />
<br />
<a href="http://3.bp.blogspot.com/-WZoV4I--nRM/VDSjxExh85I/AAAAAAAABtw/Z2AyYlTZSyY/s1600/Best%2Bof-Solar%2BRadio.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="cocktail" border="0" src="http://3.bp.blogspot.com/-WZoV4I--nRM/VDSjxExh85I/AAAAAAAABtw/Z2AyYlTZSyY/s1600/Best%2Bof-Solar%2BRadio.jpg" height="400" title="Solar Radio" width="345" /></a> <br />
<br />
<span style="font-size: large;">Solar Radio</span><br />
<ul>
<li>2 oz kirsch</li>
<li>1 oz dry sherry (anything labelled <i>fino</i>, <i>manzanilla</i> or <i>amontillado</i>)</li>
<li>1 – 2 dashes Angostura bitters</li>
<li>Amarena or brandied cherry, garnish</li>
</ul>
Stir kirsch, sherry and bitters with ice and strain into a chilled cocktail glass. Add cherry garnish.<br />
<span style="font-size: xx-small;">ROWEN, <a href="http://foggedinlounge.blogspot.com/" target="_blank"><i>FOGGED IN LOUNGE</i></a>
<br />
</span><br />
This is a dry, aromatic cocktail that would be suitable before dinner or for other Martini-type situations.Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com1tag:blogger.com,1999:blog-8207785705250955725.post-50537260933279616952014-09-11T19:15:00.001-07:002014-10-07T19:58:36.764-07:00Still Sour After All These YearsAs threatened, here is the first of the my-favorite-things posts, a Whiskey Sour. I’m making this drink with brown sugar lately—I dunno, it seems cozier that way. And I’ve been using an extra half ounce of whiskey just because it suddenly seems a little light without it. Somewhere there’s a compromise between snap and punch, and I go back and forth. The Whiskey Sour is very accommodating.<br />
<br />
<a href="http://3.bp.blogspot.com/-1DFIemRY6-E/VBJVCWtWPqI/AAAAAAAABtg/kkFCv2WWmZE/s1600/best_whiskey_sour.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="Whiskey Sour" border="0" src="http://3.bp.blogspot.com/-1DFIemRY6-E/VBJVCWtWPqI/AAAAAAAABtg/kkFCv2WWmZE/s1600/best_whiskey_sour.jpg" height="400" title="Whiskey Sour" width="346" /></a><br />
<br />
<span style="font-size: large;">Whiskey Sour</span><br />
<ul>
<li>2 – 2 1/2 oz whiskey (rye is nice)</li>
<li>1 oz lemon juice</li>
<li>1 1/2 – 2 tsp brown sugar</li>
</ul>
Stir sugar in lemon juice to dissolve a bit. Add spirits and ice; shake well. Strain into a chilled glass with a short stem.<br />
<br />
This is a 19th-century drink, and one that hasn’t changed much. Happily, it’s one that seems to transcend its abuses too, for the most part, though context is everything. Once upon a time, I knew a mad old roué of the Raoul Duke type, friend of a roommate, who mixed up Whiskey Sours at home in pint glasses with packaged sour mix and plenty of ice. When you got to the end of one, there was another. While I tended to view his cocktailing (and everything else) with a skeptical eye, the bottomless bucket o’ sour was a thing of wonder.<br />
<br />
The above recipe works fine as a rocks drink in an Old Fashioned glass. Go with the heavier and sweeter proportions suggested. And some sort of garnish is nice for a sense of occasion, but totally dispensable.Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com2tag:blogger.com,1999:blog-8207785705250955725.post-37830751210575489802014-08-05T12:20:00.000-07:002014-09-11T19:31:13.986-07:00Where on earth is he?!OK—so I’ve been less than prolific here lately. <i>[Sound of wind whistling as tumbleweeds roll by.]</i> I still enjoy writing this blog, as well as making and photographing cocktails, but some career stuff has demanded my attention of late.<br />
<br />
And the needs and desires behind this blog when it started in January of 2010 have changed as well. I was first drawn to cocktails because I could see that they offered a whole category of gracious living that, by and large, people didn’t seem to know about anymore, something that had coherent systems and language, and complex relationships with society. The drinks in the bar books that were presented as old standards weren’t standard anymore, and the new things seemed dumbed down, badly made and generally impoverished. I didn’t know how a drink was supposed to taste and had trouble learning how to find out. These were supposed to be good drinks. Where did they go?<br />
<br />
Coincidentally, I started to get curious about fancy drinks at the time when the cocktail was once again garnering the attention it deserved thanks to bartenders, chefs and writers who saw the same possibilities I did. I started reading and mixing. I sought out bars. And I decided to throw out everything I had ever heard about beverage. Anything was allowed.<br />
<br />
This blog has documented my process of discovery. It has led to refinements of my palate, which in turn has led to a greater curiosity about taste. Eventually it led to an interest in other aspects of beverage and of hospitality in general, changing my professional trajectory as well.<br />
<br />
At the moment, I don’t have a lot of time for <i>Fogged In Lounge</i>, though, or a lot of new ideas for it because I’m thinking about other things. And that’s OK. In the short time since I started this blog, drinks in general have become better. It’s much easier to buy a good drink.<br />
<br />
But after all this time, it seems sort of a pity to mothball the thing. Where do I go from here?<br />
<br />
From time to time, I plan to revisit some drinks I’ve made in the last four years that I think worth a second look. Many of them probably could benefit from refinement. (I’m sure I’ve posted things I wouldn’t drink again, too. We’ll leave those.)<br />
<br />
So stay tuned. I should be able to post again shortly, and maybe with a better drink.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-rb54KP04GIc/U-EtNcukwEI/AAAAAAAABtQ/bPUzuTx_g90/s1600/cocktail.jpg" imageanchor="1" style="margin-left: 0; margin-right: 1em;"><img alt="cocktail" border="0" src="http://1.bp.blogspot.com/-rb54KP04GIc/U-EtNcukwEI/AAAAAAAABtQ/bPUzuTx_g90/s1600/cocktail.jpg" height="400" title="" width="397" /></a></div>
Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com1tag:blogger.com,1999:blog-8207785705250955725.post-88700400065247731002014-06-26T21:21:00.000-07:002014-06-26T21:24:48.831-07:00Black Jack DavidSeveral cocktails had denuded an orange of all its peel and it was time to squeeze before it went bad. I could’ve made a Bronx or a Ward Eight but kept thinking about the allspice dram from the previous post. Here it is with rye and rum, a beautiful combination.<br />
<br />
<a href="http://4.bp.blogspot.com/-YXnzZU0zPmk/U6zwWrY3bOI/AAAAAAAABs0/5TblFVvWW2E/s1600/Black+Jack+David.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="cocktail, stem glass with a film of frost, faceted stem, neutral background" border="0" src="http://4.bp.blogspot.com/-YXnzZU0zPmk/U6zwWrY3bOI/AAAAAAAABs0/5TblFVvWW2E/s1600/Black+Jack+David.jpg" height="400" title="Black Jack David" width="361" /></a><br />
<br />
<span style="font-size: large;">Black Jack David </span><br />
<ul>
<li>1 1/2 rye (Rittenhouse)</li>
<li>1/2 oz Lemon Hart 151</li>
<li>3/4 oz orange juice</li>
<li>3/4 oz lemon juice</li>
<li>1/4 oz cherry brandy (Heering)</li>
<li>1/4 oz allspice dram</li>
</ul>
Shake with ice and strain into a chilled cocktail glass.<br />
<span style="font-size: xx-small;">ROWEN, <a href="http://foggedinlounge.blogspot.com/" target="_blank"><i>FOGGED IN LOUNGE</i></a></span><br />
<br />
Rich, spicy and fruity without being heavy or very sweet. Nice with last night’s summer fog.Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com0tag:blogger.com,1999:blog-8207785705250955725.post-82345608786760390792014-06-18T10:23:00.001-07:002014-06-18T10:23:49.092-07:00Cerrito CocktailThis is a gin sour I’ve been kicking around with a friend. The combination of maraschino and allspice isn’t one I immediately think of so I’m glad for the inspiration. Here’s my current variation.<br />
<br /><span style="font-size: large;"><a href="http://2.bp.blogspot.com/-XmNIpACFHNU/U6HKVNNIbwI/AAAAAAAABsk/keir5qRYJWc/s1600/Cerrito.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="cocktail, bar, evening garden in background" border="0" src="http://2.bp.blogspot.com/-XmNIpACFHNU/U6HKVNNIbwI/AAAAAAAABsk/keir5qRYJWc/s1600/Cerrito.jpg" height="375" title="Cerrito Cockail" width="400" /></a> </span><br />
<span style="font-size: large;">Cerrito Cocktail</span><br />
<ul>
<li>2 oz gin (Junípero)</li>
<li>1 oz lime juice</li>
<li>1/2 oz maraschino</li>
<li>1/2 oz triple sec (Combier)</li>
<li>1 dash allspice dram</li>
<li>1 dash absinthe</li>
</ul>
Shake with ice and strain into a chilled cocktail glass. Orange twist.<br />
<span style="font-size: xx-small;">ROWEN, <a href="http://foggedinlounge.blogspot.com/" target="_blank"><i>FOGGED IN LOUNGE</i></a></span><a href="http://foggedinlounge.blogspot.com/" target="_blank"><i><br /></i></a><br />
The twist disappeared in the drink I photographed but it’s in there.<br />
<br />
I’m always at a loss to describe the profile of maraschino. It has a bitter almond component but it’s more complex than that, drier than most cherry flavors and floral at the same time. And in this drink it seems to shimmer with the dashes of allspice and absinthe. The orange twist is the perfect top note. It points up the triple sec and helps bring the flavors together.Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com0tag:blogger.com,1999:blog-8207785705250955725.post-67924466825857906522014-06-04T19:49:00.000-07:002014-06-04T20:11:22.473-07:00Norway by Way of Portland: Two Krogstad CocktailsI wish more choices in aquavit were available locally in San Francisco but I’m happy to enjoy Krogstad. It works in places where I’d reach for gin, but Krogstad is earthier, a thing of pleasant malty bitterness like horehound candy. I particularly like the star anise.<br />
<br />
<a href="http://4.bp.blogspot.com/-gfXOVprDsRk/U4_YGO0BOBI/AAAAAAAABro/DKA0Eqw0Ks0/s1600/Lagoon+of+the+Moon.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="cocktail" border="0" src="http://4.bp.blogspot.com/-gfXOVprDsRk/U4_YGO0BOBI/AAAAAAAABro/DKA0Eqw0Ks0/s1600/Lagoon+of+the+Moon.jpg" height="383" title="Lagoon of the Moon" width="400" /></a><br />
<br />
<span style="font-size: large;">Lagoon of the Moon</span><br />
<ul>
<li>1 1/2 oz aquavit (Krogstad)</li>
<li>3/4 oz Meyer lemon juice</li>
<li>3/4 oz Cointreau</li>
<li>1 dash absinthe</li>
</ul>
Shake with ice and strain into a chilled cocktail glass.<br />
<span style="font-size: xx-small;">ROWEN, <i>FOGGED IN LOUNGE</i></span><br />
<br />
Since I had the Krogstad out, I thought I’d try an aquavit Negroni. You see various iterations of this idea on the web with the bitter component substituted. Mr. Lauer over at <a href="http://temperedspirits.com/" target="_blank"><i>Tempered Spirits</i></a> has a nice looking one, the <a href="http://temperedspirits.com/2012/05/02/norway-strikes-back/" target="_blank">Norwegian Sunset</a>. <br />
<br />
Anyway, here goes a basic solution.<br />
<br />
<a href="http://3.bp.blogspot.com/-2zd2EqPHb6A/U4_YPwvXRQI/AAAAAAAABrw/qGH_eQRlP40/s1600/aquavit_negroni.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="cocktail" border="0" src="http://3.bp.blogspot.com/-2zd2EqPHb6A/U4_YPwvXRQI/AAAAAAAABrw/qGH_eQRlP40/s1600/aquavit_negroni.jpg" height="397" title="Aquavit Negroni" width="400" /></a><br />
<br />
<span style="font-size: large;">Aquavit Negroni</span><br />
<ul>
<li>1 1/2 oz aquavit (Krogstad)</li>
<li>1 1/2 oz Campari</li>
<li>1 1/2 sweet vermouth</li>
</ul>
Stir with ice and strain into an old fashioned. Fresh ice cubes to fill. Orange twist.Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com0tag:blogger.com,1999:blog-8207785705250955725.post-63542889258204653632014-05-23T19:20:00.003-07:002014-05-24T20:46:08.159-07:00More Rooting AroundI’ve been experimenting with Root, the highbrow root beer spirit from Art in the Age. This round focuses on rum and its natural accompaniments: lime, brown sugar, absinthe—all of which go so well with Root too. I busted out the Lemon Hart 151 for this. You definitely could use the regular strength but like Mae West said, too much of a good thing can be wonderful.<br />
<br />
<a href="http://4.bp.blogspot.com/-_2YLkoFBceo/U4ABLxreZ7I/AAAAAAAABrY/rhu6RJA-y4E/s1600/Back+to+the+Swamp.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="cocktail" border="0" src="http://4.bp.blogspot.com/-_2YLkoFBceo/U4ABLxreZ7I/AAAAAAAABrY/rhu6RJA-y4E/s1600/Back+to+the+Swamp.jpg" height="375" title="Back to the Swamp" width="400" /></a><br />
<br />
<span style="font-size: large;">Back to the Swamp</span><br />
<ul>
<li>1 oz Lemon Hart 151-proof Demerara rum</li>
<li>1 oz Root</li>
<li>1/2 oz lime juice</li>
<li>1 dash absinthe</li>
<li>1 dash Jerry Thomas’ Decanter Bitters </li>
<li>1 tsp brown sugar</li>
</ul>
Stir brown sugar in lime juice until dissolved. Add remaining ingredients and ice; shake well. Strain into an old fashioned and add fresh ice cubes. Mint sprig.<br />
<span style="font-size: xx-small;">ROWEN, <a href="http://foggedinlounge.blogspot.com/" target="_blank"><i>FOGGED IN LOUNGE</i></a></span><br />
<br />
Rich and earthy with flavors of molasses and herbs. Remember to spank that mint.Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com5tag:blogger.com,1999:blog-8207785705250955725.post-17172386722944057792014-05-21T11:39:00.001-07:002014-05-22T17:54:58.475-07:00Sarsparilla WhiskersI finally broke down and bought Root by Art of the Age. A fan of root beer as a kid, I thought Root looked delicious, but I didn’t really have an idea for it. Each time, I just smiled at it and remembered a camping trip in my early 20s with some friends and a bottle of schnapps.<br />
<br />
Root isn’t much like root beer schnapps. For one thing, it’s much, much drier. And it’s the real deal: thirteen botanicals including the cane sugar, illustrated beautifully on the back label. And it is indeed delicious, calling to mind other herbal blockbusters like absinthe and Fernet Branca. I thought right away of a rye cocktail.<br />
<br />
<a href="http://3.bp.blogspot.com/-bU5cxLvcoQ8/U3zwIhj8rBI/AAAAAAAABqM/ZA6I1np_9jk/s1600/Root_Down.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="cocktail" border="0" src="http://3.bp.blogspot.com/-bU5cxLvcoQ8/U3zwIhj8rBI/AAAAAAAABqM/ZA6I1np_9jk/s1600/Root_Down.jpg" height="400" title="Sarsparilla Whiskers" width="373" /></a><br />
<br />
<span style="font-size: large;">Sarsparilla Whiskers</span><br />
<ul>
<li>2 oz rye (Dickel)</li>
<li>3/4 oz Root</li>
<li>1 dash absinthe</li>
<li>1 dash Bittercube Jamaica Bitters #2</li>
</ul>
Stir with ice and strain into a chilled cocktail glass. Lemon twist.<br />
<span style="font-size: xx-small;">ROWEN, <a href="http://foggedinlounge.blogspot.com/" target="_blank"><i>FOGGED IN LOUNGE</i></a></span><br />
<br />
People seem to feel strongly one way or the other about herbal digestifs. Root beer is polarizing as well. (The English people I’ve asked don’t seem to care for it. “Almost spat it out.” Maybe you have to be born in North America.)Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com1tag:blogger.com,1999:blog-8207785705250955725.post-30640340117459198842014-05-02T06:50:00.002-07:002014-05-02T06:57:00.828-07:00Steady FreddyOne afternoon, my buddy suggested we turn his fresh mandarin oranges into <a href="http://en.wikipedia.org/wiki/Harvey_Wallbanger" target="_blank">Harvey Wallbangers</a>. That sounded like a job for Freddy Fudpucker, Wallbanger’s tequila variation and my preferred version of the drink. It’s unbelievably good with fresh mandarin juice. I feel a little guilty posting this at the end of mandarin season—or so it is here in Northern California—but maybe it’s the perfect excuse for using up some fruit you have around. Proportions below are approximate. Don’t hold back on the juice.<br />
<br />
<a href="http://4.bp.blogspot.com/-ONk49YRbITI/U2OhVw_pDaI/AAAAAAAABp8/HncAiDvdHno/s1600/freddy_fudpucker.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="long drink" border="0" src="http://4.bp.blogspot.com/-ONk49YRbITI/U2OhVw_pDaI/AAAAAAAABp8/HncAiDvdHno/s1600/freddy_fudpucker.jpg" height="400" title="Fresh Mandarin Fudpucker" width="376" /></a><br />
<br />
<span style="font-size: large;">Fresh Mandarin Fudpucker</span><br />
<ul>
<li>2 oz tequila (we used blanco)</li>
<li>4 oz freshly squeezed mandarin juice</li>
<li>1/4 oz Galliano</li>
</ul>
Combine spirits and juice with ice in a tall glass, roll into a tin and back. Carefully float Galliano. (And if it sinks, so what? Sip and smile.)<br />
<br />
Hm—I <i>guess</i> the Fudpucker’s a classic. (Again, just sip and smile.) Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com0tag:blogger.com,1999:blog-8207785705250955725.post-19913298234411761372014-04-29T21:32:00.002-07:002014-05-02T06:51:26.432-07:00Reviving the CorpseOK—maybe I’ve been a little preoccupied with other projects of late. However, I assure you that they have all been beverage-related. (You probably knew that.) While doing some research in the East Bay, a friend and I hit upon the happy idea of remaking a Corpse Reviver #2 as a scotch cocktail. The CR2 is a classic hair-of-the-dog gin concoction meant for those days when you’re still a little shaky from the night before. Whether you think chasing a hangover this way is really a good idea is a matter of personal discretion but CR2 is a fine thing all the same. And this scotch version is very quaffable.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uEtHSs755oc/U2B73OzZFXI/AAAAAAAABps/7IE1G41oLHs/s1600/Banquos_Ghost.jpg" imageanchor="1" style="margin-left: 0; margin-right: 1em;"><img alt="cocktail" border="0" src="http://4.bp.blogspot.com/-uEtHSs755oc/U2B73OzZFXI/AAAAAAAABps/7IE1G41oLHs/s1600/Banquos_Ghost.jpg" height="387" title="Banquo’s Ghost" width="400" /></a></div>
<br />
<span style="font-size: large;">Banquo’s Ghost</span><br />
<ul>
<li>1 oz scotch (used Black Grouse)</li>
<li>1 oz Cointreau</li>
<li>1 oz Cocchi Americano </li>
<li>1 oz lemon juice</li>
<li>1 dash absinthe</li>
</ul>
Shake with ice and strain into a chilled cocktail glass.<br />
<br />
The original Corpse Reviver #2 appears in the venerable <i>Savoy Cocktail Book</i>, edited by Harry Craddock, and turns up in a number of other good bar books as well. Since the amount of absinthe varies slightly from author to author, I turned to the acknowledged authority on Craddock’s book, Erik Ellestad of <a href="http://savoystomp.com/" target="_blank"><i>Savoy Stomp</i></a> to see what he did with it. I swear I didn’t look at his <a href="http://savoystomp.com/2008/07/28/corpse-reviver-cocktail-no-2/" target="_blank">photo</a> before icing that glass. Clearly the thing to use.Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com2tag:blogger.com,1999:blog-8207785705250955725.post-18802266612092065292014-01-06T17:42:00.000-08:002014-01-06T17:42:12.765-08:00Blackberry Irish Whiskey SourHere we are again in January, a little bleary…. But the dead of winter gets a bum rap. All the seasons have their beauty. And this one for me is largely about the rich, tasty, warming goodness of whiskey cocktails! Blackberry brandy is especially nice at this time of year, and pairs so well with whiskey. Recent visitors will note my current preoccupation with Irish whiskey, and the maltiness of that spirit is great with dense black fruit flavors. For the drink below, I used Clear Creek Blackberry Liqueur from Portland, Oregon.<br />
<br />
<a href="http://1.bp.blogspot.com/-gScVCqZiRlk/UstZF0L140I/AAAAAAAABpc/gqmhXHO30d0/s1600/Blackberry+Irish+Whiskey+Sour.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="cocktail" border="0" src="http://1.bp.blogspot.com/-gScVCqZiRlk/UstZF0L140I/AAAAAAAABpc/gqmhXHO30d0/s1600/Blackberry+Irish+Whiskey+Sour.jpg" height="400" title="Blackberry Irish Whiskey Sour" width="390" /></a><br />
<br />
<span style="font-size: large;">Blackberry Irish Whiskey Sour</span><br />
<ul>
<li>1 1/2 oz Irish whiskey (Paddy)</li>
<li>3/4 oz blackberry brandy</li>
<li>1/2 oz lemon juice</li>
</ul>
Shake with ice and strain into a chilled cocktail glass. Orange twist.<br />
<span style="font-size: xx-small;">ROWEN, <a href="http://foggedinlounge.blogspot.com/" target="_blank"><i>FOGGED IN LOUNGE</i></a></span>Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com0tag:blogger.com,1999:blog-8207785705250955725.post-82113670114343570042013-12-31T13:14:00.003-08:002013-12-31T13:15:37.189-08:00Modern Irish Cocktail?—Molly BloomThis one’s for a friend who was having trouble with Irish whiskey in the classic Manhattan formula. While distinctly more floral and fruit-forward from the inclusion of Cocchi Rosa, the bitter-sweet balance seems the closest to a Manhattan or Rob Roy of my recent Irish adventures. Maybe my favorite so far, too.<br />
<br />
<a href="http://2.bp.blogspot.com/-Yx3lT0fM53E/UsMx5OzT1bI/AAAAAAAABpI/lAEHLfMk09Q/s1600/Molly_Bloom.JPG" style="margin-left: 0; margin-right: 1em;"><img alt="cocktail" border="0" height="400" src="http://2.bp.blogspot.com/-Yx3lT0fM53E/UsMx5OzT1bI/AAAAAAAABpI/lAEHLfMk09Q/s400/Molly_Bloom.JPG" title="Molly Bloom" width="397" /></a><br />
<br />
<span style="font-size: large;">Molly Bloom</span><br />
<ul>
<li>2 oz Irish whiskey</li>
<li>1/2 oz Cocchi Americano Rosa</li>
<li>2 dashes orange bitters</li>
</ul>
Stir with ice and strain into a chilled cocktail glass. Lemon twist.<br />
<span style="font-size: xx-small;">ROWEN, <a href="http://foggedinlounge.blogspot.com/" target="_blank"><i>FOGGED IN LOUNGE</i></a></span><br />
<br />
There’s something Modernist era about this one, and the pronounced rosé character of the aperitif made me think of James Joyce’s <a href="http://en.wikipedia.org/wiki/Molly_Bloom" target="_blank">Molly</a>.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Yx3lT0fM53E/UsMx5OzT1bI/AAAAAAAABpI/lAEHLfMk09Q/s1600/Molly_Bloom.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com0tag:blogger.com,1999:blog-8207785705250955725.post-5918526773779225142013-12-28T20:19:00.000-08:002013-12-28T20:24:18.105-08:00Another Irish Whiskey Cocktail (or Two)The second of my recent attempts at an aromatic Irish whiskey cocktail. So far, I’ve done two subtle variations, one with sweet vermouth and the other with Cocchi Americano Rosa, and both are more successful than my last try with an aromatic cocktail. (See previous post.) Curaçao turns out to be a great addition, rich yet bright.<br />
<br />
<a href="http://3.bp.blogspot.com/-ZxiRJVBD_fI/Ur-hWmazU6I/AAAAAAAABo4/QQ3_KupPyek/s1600/John+McCormack.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="cocktail" border="0" height="387" src="http://3.bp.blogspot.com/-ZxiRJVBD_fI/Ur-hWmazU6I/AAAAAAAABo4/QQ3_KupPyek/s400/John+McCormack.jpg" title="John McCormack" width="400" /></a><br />
<br />
<span style="font-size: large;">John McCormack</span><br />
<ul>
<li>2 oz Irish whiskey</li>
<li>1/2 oz Cocchi Americano Rosa (or sweet vermouth)</li>
<li>1/4 oz curaçao</li>
</ul>
Stir with ice and strain into a chilled cocktail glass. Lemon twist.<br />
<span style="font-size: xx-small;">ROWEN, <a href="http://foggedinlounge.blogspot.com/" target="_blank"><i>FOGGED IN LOUNGE</i></a></span><br />
<br />
This is where I wanted to end up: fresh, light and lively, red citrus and herbs complimenting the whiskey. The vermouth version is good but I’m liking the Cocchi a lot at the moment.Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com0tag:blogger.com,1999:blog-8207785705250955725.post-24056840147073864602013-12-09T17:02:00.001-08:002013-12-09T17:02:43.794-08:00A Pair of Irish Whiskey CocktailsI came home with a bottle of Tyrconnell Single Malt a few days ago, and this post ought to have been written sooner but the whiskey was so charming that it took me a while to settle down to work. Maybe that’s the nature of Irish whiskey, and why experimentation seems limited. And then I bought a nice bottle of barley beer thinking it would compliment, Almanac’s Honey Saison, and that was pretty and quaffable too, and was soon sucked down without a thought to cocktails.<br />
<br />
<a href="http://4.bp.blogspot.com/-pCB_DKqSz_w/UqZm06J1nFI/AAAAAAAABoc/g-4YzwMaqnE/s1600/Raising_the_Stakes.jpg" style="margin-left: 0; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-pCB_DKqSz_w/UqZm06J1nFI/AAAAAAAABoc/g-4YzwMaqnE/s400/Raising_the_Stakes.jpg" width="398" /></a><br />
<br />
<span style="font-size: large;">Raising the Stakes</span><br />
<ul>
<li>1 1/2 oz single malt Irish whiskey (Tyrconnell)</li>
<li>1 1/2 oz amontillado sherry</li>
<li>2 dashes peach bitters</li>
</ul>
Stir with ice and strain into a chilled cocktail glass.<br />
<span style="font-size: xx-small;">ROWEN, <i>FOGGED IN LOUNGE</i></span><br />
<br />
Amontillado is a great compliment to this whiskey, emphasizing vanilla and caramel. The peach bitters open up fruit aromas without adding sweetness on the palate. I tried playing with spicier flavors but they only got in the way.<br />
<br />
<a href="http://2.bp.blogspot.com/-c2ab1GcPtuE/UqZm2WgZigI/AAAAAAAABok/vOosBjlWPYE/s1600/Double_Barrell_Barley.jpg" style="margin-left: 0; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-c2ab1GcPtuE/UqZm2WgZigI/AAAAAAAABok/vOosBjlWPYE/s400/Double_Barrell_Barley.jpg" width="346" /></a><br />
<br />
<span style="font-size: large;">Double Barrel Barley</span><br />
<ul>
<li>1 oz single malt Irish whiskey (Tyrconnell)</li>
<li>1 oz amontillado sherry</li>
<li>3 oz Almanac Honey Saison</li>
</ul>
Stir whiskey and sherry with ice and strain into a wine glass. Add beer.<br />
<span style="font-size: xx-small;">ROWEN, <i>FOGGED IN LOUNGE</i></span><br />
<br />
Eventually, I managed to hold onto a bottle of beer long enough to make a cocktail with it. Almanac is a local brewery based in San Jose. The barley and honey compliment the gracefulness and flavor profile of the spirit. Rich but light.Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com0tag:blogger.com,1999:blog-8207785705250955725.post-69070610082331710682013-11-29T06:17:00.000-08:002013-11-29T06:17:00.710-08:00When Black Friday ComesIf you’re reading this in the United States, you probably know it’s a big shopping day here. Whether you like that sort of thing or don’t, a tropical drink might help.<br />
<br />
<a href="http://3.bp.blogspot.com/-6YcaFNSPJvo/UpdE3kbLA9I/AAAAAAAABn8/aX0oTl4JI5I/s1600/Black+Friday.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="tropical drink" border="0" height="400" src="http://3.bp.blogspot.com/-6YcaFNSPJvo/UpdE3kbLA9I/AAAAAAAABn8/aX0oTl4JI5I/s400/Black+Friday.jpg" title="When Black Friday Comes" width="368" /></a><br />
<br />
<span style="font-size: large;">When Black Friday Comes</span><br />
<ul>
<li>2 oz amber Martinique rum (Saint James)</li>
<li>2 tsp allspice dram</li>
<li>1/4 oz absinthe</li>
<li>2 oz lime juice</li>
<li>2 oz ginger beer</li>
</ul>
Shake all except ginger beer with ice and strain into a 10-ounce glass. Top with ginger beer and fresh ice. Mint sprig.<br />
<span style="font-size: xx-small;">ROWEN, <a href="http://foggedinlounge.blogspot.com/" target="_blank"><i>FOGGED IN LOUNGE</i></a></span><br />
<br />
For the rum, I went with Saint James Royal Ambre. It’s mellower than some other Martinique rums but the funk is definitely there, and it plays subtly with the absinthe and allspice. This drink should be good with Caribbean or Chinese food.<br />
<br />
I use a lot of Fever Tree Ginger Beer—my favorite. It has the light body and clean flavor I prefer. The little market where I do most of my daily shopping stocks Bruce Cost’s Ginger Ale, tasty if a bit rich for highballs. It’ll work in the above recipe.<br />
<br />
Maybe someday I’ll get it together enough to make <a href="http://savoystomp.com/2013/10/11/ginger-beer-take-2/" target="_blank">Erik’s luscious-looking fermented ginger beer</a>. Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com0tag:blogger.com,1999:blog-8207785705250955725.post-54309657308543980922013-11-27T09:30:00.000-08:002013-11-27T09:30:06.780-08:00Let’s Eat HomeThere’s something soothing about the tastes and aromas of fall and winter. I’m really getting into cooking with potatoes and roots, mushrooms, shallots and cipollini, apples, rosemary—often just cutting it all up to sauté or simmer a while, then throwing a little baked fish or smoked tofu on top. I want a cocktail that’s going to wake up my palate and harmonize with all the umami goodness in the pan. Dry sherry does this very well, as does calvados, the traditional apple brandy of Normandy. They’ve both been favorite subjects with me lately so it was only a matter of time before they got together in a cocktail.<br />
<br />
<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-nY7-db-E3Ac/UpYru0iTWZI/AAAAAAAABns/cCk9D9t7UUk/s1600/let%27s_eat_home.jpg" style="margin-left: 0; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-nY7-db-E3Ac/UpYru0iTWZI/AAAAAAAABns/cCk9D9t7UUk/s400/let%27s_eat_home.jpg" width="371" /></a> </span><br />
<br />
<span style="font-size: large;">Let’s Eat Home</span><br />
<ul>
<li>2 oz amontillado</li>
<li>3/4 oz calvados</li>
<li>1 dash Bitter Cube Jamaican Bitters #2</li>
</ul>
Stir with ice and strain into a chilled cocktail glass.<br />
<span style="font-size: xx-small;">ROWEN, <a href="http://foggedinlounge.blogspot.com/" target="_blank"><i>FOGGED IN LOUNGE</i></a></span><br />
<br />
A classic three-part structure but “inverted” in that the base is wine and the accent is spirit. Nice and light, good for before a meal of related flavors. The apple brandy is a natural compliment to the nutty acetaldehyde of the sherry. Hints of ginger, allspice and black pepper from the bitters round out the cider-like profile of this dry aperitif cocktail.Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com0tag:blogger.com,1999:blog-8207785705250955725.post-5418346057783190852013-11-18T19:03:00.000-08:002013-11-19T06:22:02.576-08:00MxMo LXXIX: Resin—Mister Moose<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0_n5XCwfpmA/UorTi_AGVXI/AAAAAAAABnU/pJGUzXyqQnE/s1600/mxmologo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 0; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0_n5XCwfpmA/UorTi_AGVXI/AAAAAAAABnU/pJGUzXyqQnE/s1600/mxmologo.jpg" /></a></div>
Hey folks. It’s time for another magical <a href="http://mixologymonday.com/" target="_blank">Mixology Monday</a>. I’d like to thank our hosts Christa and Shaun of <a href="http://boozenerds.com/" target="_blank"><i>BoozeNerds</i></a> for their inspiring and intensely aromatic theme, <a href="http://boozenerds.com/2013/11/03/mxmo-resin/" target="_blank">Resin</a>. They write:<br />
<blockquote class="tr_bq">
<i>We thought hard about a theme that would work well for this time of year, and after contemplating the food, booze, and decor we like for the holidays, we settled on “Resin.” From savory rosemary in a stuffing, to a delicious juniper-y gin in a martini, to a fragrant fir ornament or garnish, our friends the evergreens have a lot to offer. The challenge: come up with an ingenious creation using the resin-y ingredient of your choice. Zirbenz, retsina, hoppy IPA, pine-nut puree, even? Sure! Spirit, garnish, aroma, all are fair game. Whatever resin means to you, we want to hear it.</i></blockquote>
It’s definitely late autumn in San Francisco. It doesn’t freeze here, but the days are noticeably shorter and there’s a scent of of wood smoke in the chilly evenings. What better way to prepare for the coming Thanksgiving holiday than an evergreen-scented drink?<br />
<br />
<a href="http://3.bp.blogspot.com/--sMVGDQsWEI/UorTcbj9C6I/AAAAAAAABnM/I41p3yJEigw/s1600/Mister_Moose.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="cooler" border="0" height="373" src="http://3.bp.blogspot.com/--sMVGDQsWEI/UorTcbj9C6I/AAAAAAAABnM/I41p3yJEigw/s400/Mister_Moose.jpg" title="Mister Moose" width="400" /></a><br />
<br />
<span style="font-size: large;">Mister Moose</span><br />
<ul>
<li>2 oz gin</li>
<li>1 oz Zirbenz Stone Pine Liqueur</li>
<li>1 oz sweet vermouth</li>
<li>1 oz lemon juice</li>
<li>1 oz ginger beer</li>
<li>1 generous dash Bar Keep Baked Apple Bitters</li>
</ul>
Lightly shake all except ginger beer with ice. (Don’t over-dilute.) Strain into a double old fashioned. Top with ginger beer and add fresh ice. Rosemary sprig garnish.<br />
<span style="font-size: xx-small;">ROWEN, <a href="http://foggedinlounge.blogspot.com/" target="_blank"><i>FOGGED IN LOUNGE</i></a></span><br />
<br />
The Zirbenz is a surprisingly easy, versatile ingredient, adding a unique balsam spice. Here it’s accentuated by the ginger, bitters, and the earthier herbs in the vermouth. The gin works as a background taste to lengthen the evergreen notes and dry the whole thing down.Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com3tag:blogger.com,1999:blog-8207785705250955725.post-14782396450310067592013-11-12T11:16:00.000-08:002013-11-12T11:31:14.462-08:00Second HoneymoonThere’s a classic cocktail called the Honeymoon Cocktail, a calvados-based number with Bénédictine and Cointreau, sort of like a Sidecar. The recipe below ain’t <i>that</i> one. No, folks—no honeymoon <i>here</i>.<br />
<br />
Let’s celebrate with a bottle of bubbly!<br />
<br />
Seriously, though, the basic ingredients for the Honeymoon make a dandy royale with the addition of brut sparkling wine. I left out the Cointreau.<br />
<br />
<a href="http://4.bp.blogspot.com/-SXsz_wJC8_M/UoJ9Hm-AU7I/AAAAAAAABm8/6B857BK8Vuw/s1600/Second+Honeymoon.jpg" style="margin-left: 0; margin-right: 1em;"><img alt="cocktail" border="0" height="400" src="http://4.bp.blogspot.com/-SXsz_wJC8_M/UoJ9Hm-AU7I/AAAAAAAABm8/6B857BK8Vuw/s400/Second+Honeymoon.jpg" title="Second Honeymoon" width="327" /></a> <br />
<br />
<span style="font-size: large;">Second Honeymoon</span><br />
<ul>
<li>1 1/2 oz calvados</li>
<li>1/2 oz Bénédictine</li>
<li>1/2 oz lemon juice</li>
<li>sparkling wine to fill (about 4 oz)</li>
</ul>
Shake all except wine with ice and strain into a wine glass. Add sparkling wine, lemon twist.<br />
<span style="font-size: xx-small;">ROWEN, <a href="http://foggedinlounge.blogspot.com/" target="_blank"><i>FOGGED IN LOUNGE</i></a></span><br />
<br />
Lately I’ve been on the lookout for cocktails that can pair with food, and wanted a balance of sweet, tart and savory elements without being excessively strong. For the wine, I used L’Hereu by Raventós i Blanc from Spain, a great compliment to salty foods and crisp apples. Not surprisingly, it marries very well (heh—see what I did there?) with the fruit and herbs in the spirits. And if you don’t quite finish the wine when making the cocktails, it’ll be great with cheese at the end of dinner.Rowenhttp://www.blogger.com/profile/15835972705727030948noreply@blogger.com0