Monday, May 19, 2014

Go Nuts!

For this month's Mixology Monday, we get a nutty theme compliments of Elana over at Stir and Strain, as per her announcement post - 


Nuts? Yes! A few months back I tried, and was wowed by, a peanut-y take on an Old Fashioned at a bar here in L.A. They had infused peanuts in bourbon and with a touch of honey had made magic. Nuts of all sorts make it into cocktails now. Some black walnut bitters here, the sweet almond flavor of orgeat there… circus peanuts. Your challenge is to utilize nuts (and since we’re NOT adhering to the strict rules of what are nuts, peanuts and walnuts both count) in any way you see fit to create a cocktail. Infusions, bitters, almond tinctures are all game. Amaretto, homemade nocino, Frangelico too. Go nuts!


Tuesday, December 17, 2013

The Silence of the Auctions

To suggest it has been quite some time since I have formally gathered my collective thought for a post would be as much an understatement as 'things can get busy as a first-time parent'.  Yes, time for contemplative insights on spirits and cocktails has taken a backseat over the last several months to bigger things in life...most notably, the design/development process related to our new home, and custom lower-level bar!  Tho in all seriousness, life has picked up quite a bit with my family recently taking on the requisite steps to wrestle the balance of power from myself to the female contingent...  As I am now outnumbered, I've in all likelihood seen my last days on the throne (or tho I shall portray).  All that said, among the laundry list of things on which to focus in the new year...getting back into the swing of routine posts.  And since there is no better time than the present, consider this one a warm-up.

Monday, August 19, 2013

Fire It Up...

For this month's Mixology Monday, we get a full fledged free-range theme of Fire, compliments of the wonderful Muse of Doom from Feu De Vie.  As so described...


Tiki-philes have their
flaming spent lime shells and scorpion bowls. Classic cocktailers have the magic of a flamed orange zest. Molecular mixologists have their Smoking Guns. (and yes, frat boys have their flaming shots.) Even brunchtime drinkers have spicy Bloody Marys. You don't have to go full Blue Blazer, not nearly -- heck, you could go full Fireball Whiskey! (or Fire Rock Pale Ale, etc..) You could riff on the Old Flame or come up with an inventive name of your own. You could even use a good firewater or burned wine. (and if you're grilling fruit, save some for me, will ya?)


Monday, June 17, 2013

Cheers to Cherry

Cherries, while great on their own, are better (in one form or another) when part of a cocktail.  Thankfully, Andrea leads the charge with just such a cherry MxMo theme as described on her blog, Gin Hound:


Singapore Gin Sling, Blood and Sand, and the Aviation wouldn’t be the same without them… But cherries in cocktails are also horribly abused, few things taste worse than artificial cherry aroma, and the description of how most maraschino cherries are made can make you sick to your stomach. So it’s my pleasure as the host of Mixology Monday… to challenge you to honor the humble cherry. However you choose to do that, is entirely up to you. You could use Maraschino Liqueur, Cherry Heering, Kirchwasser, Belgian Kriek Beer, cherry wine, or any spectacular infusions invented by you in a cocktail. Or make your own maraschino cherries for a spectacular garnish.

Monday, May 20, 2013

Thyme for MxMo


Along the the warm(er) weather that accompanies most of us into the month of May comes Mark from Cardiff Cocktails with his herb-inspired theme for this month's MxMo, Witches' Garden, as described:


As far back as we can look, the use of fresh herbs have been prevalent in the world of mixed drinks. From the early days of the julep, through Williams Terrington’s 19th century Cooling Cups and Dainty Drinks, to Don the Beachcomber’s ahead of their time Tiki drinks, fresh herbs have always been at the forefront of mixology. So lets take influence from the bartenders that once ruled the world of mixology, raid your herb garden that too often gets neglected, and start mixing. I don’t want to put too many limits on this theme so get as creative as you please, want to use roots, spices or beans as well? Sure thing. Want to make your own herbal infusions or tinctures? Sounds wonderful.

Monday, April 22, 2013

Beet It

For this month's Mixology Monday, host Rowen of Fogged In Lounge tapped into the health conscious minds of cocktail enthusiasts when he put forth the following descriptor for his theme, Drink Your Vegetables...


Want to get more vegetables but you’re always eating on the run?… Well then, how about a vegetable cocktail? No, not that nice little glass of red stuff Grandma put at each place setting—we’re talking something with a kick in it. You can definitely start with the little glass of red stuff and expand it to a Red Snapper-style drink like a Bloody Mary. Or how about a cucumber-scented cooler like a Pimm’s Cup, or maybe a cocktail featuring a vegetable-based ingredient like Cardamaro or celery bitters? Maybe you’ve been wondering if you can get more mileage out of that juice extractor before consigning it to the garage sale. However you get them in that glass, be prepared for the most fun with vegetables ever.

Friday, April 5, 2013

Bacon...Take Two

Around rolls April and once again, I welcome the challenge to create another bacon-inspired cocktail worthy of submission to the Baconfest Chicago 2013 Best Bacon Cocktail Challenge.  At the helm, of course, is long time Baconfest contributor and head mixologist Mike Ryan of Sable Kitchen & Bar...the rules, as follows: