collins

Almondo

If you like drinks that are different, this is one of those. Tart from the citrus and the sherry, sweet from the orgeat and smoky from the mezcal & hot sauce. If you have some spicy bitters you’ve been meaning to use again, now is the time

Mic check, 2-1-2. Sibilance… Sibilance… Sorry, its been a while so I wanted to prepare to write this in the same fashion I would prep for my one-man-show at random Boston train stations. What would that show consist of, you ask?! I’m not sure. Probably me crying and sweating in equal amounts while I drink Everclear out of a pink flask; Hey, you asked. I felt it was time to start writing again, but since my writing was never really good to begin with, I can only imagine this is gonna’ hurt you more than it hurts me. But hey, maybe you’re in need of a good dick joke today so perhaps this works out in the end?! It probably won’t.

So lets get this out of the way: I’ve been gone for a long time. Life has been complicated (to put it lightly) lately and I took some time off. To those of you that had made bets on me having lost-my-fucking-mind and was last seen running naked and scared in the beautiful New England wilderness: close. Pretty damn close but no. Fun fact for like 2 of you: the woods scare the shit out of me. I mean, they’re so damn quiet and there’s no cocktail bars, nor hair salons for miles; Add to that the fact that everyone I know that does go camping, somehow ends up packing a bottle of Fireball on every trip… I’m good. Really. I’m good.

I made my own orgeat for some tasty mai-tais a while back (which you can read about HERE) and thought: mezcal… for some reason. But hey, it works. Tequila will get the job done here (when all else fails in life, you know tequila wont #ladiesamiright?!) but the backbone that comes with quality mezcal (Montelobos here) really gives it more weight.

Almondo

2 oz Amontillado sherry [ Lustao ]

1 oz mezcal [ Montelobos ]

1 oz fresh lime juice

1 oz orgeat [ YOU CAN MAKE YOUR OWN ]

1/2 oz simple syrup

2 dashes of hot sauce [ Cholula ]

Add all the ingredients in your shaker tin, add a bunch of ice and wake it up.

Strain into a chilled collins glass with ice and garnish with a lime wedge.

[ Enjoy ]

The major modifier here would be the sherry. I played around with Oloroso, which was way too dry and ended with Amontillado which had a lovely sweetness but I’m curious if a good Manzanilla would work just right here. If you enjoy sherry cocktails, let me know what some of your favorites are.

 

Pins & Needles

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Here’s to the end of these damn holidays and to the bright beginning of a new year.

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I love the holidays. Especially new year’s. I have a questionable amount of red and green pants to prove it but in all honesty, I’m just happy that its over. I got real fat just grazing on chocolate, cookies & random seasonal beer this past month and no matter how much I heard that fucking Michael Bublé Christmas album, things just felt a bit off. So here’s to this new year and all the awesome things it may bring to you (but really, to me).

You may or may not know this but our petite Christmas tree, like way-too-many things in our life, had a name: Christopher. And I got the idea for this cocktail while picking it (him?) out with my equally petite wife in a sea of pine needles and sap. He (it?) was crooked-as-shit and had a horrible color but damn it if it wasn’t the best friend $23 (AMERICAN!) can buy, and not a day goes by that I dont…hmmm….that I dont…I miss that little rascal so much. Sorry. I got emotional there and it got ugly. Not as ugly as watching Jennifer Lawrence cry but very similar.

The idea here was to make something tiki-ish, for the cold-ass weather with spirits that reminded me of “being left for dead in a prickly pine forrest in the dead of winter”. Warm thoughts indeed. The pineapple gomme made sense to me as those edible grenades are just as prickly but finding the balance took a few tries. In fact it took me so long to get it right that it’s now mid-January -__-  fml.

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  • St. George Terroir Gin
  • Braulio
  • Zirbenz
  • Pineapple gomme
  • Lime juice

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I don’t make tall drinks like these often but anytime I get to whip out some straws and fancy ice cubes (which I am working on getting perfectly clear), it’s always a fun time. I wanted to garnish these with a little branch of a pine tree but I read somewhere that can be toxic? So yeah, garnishing with poison would be a bad call.

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This is one of those cocktails that you REALLY smell while you’re making it.  In the best of ways; Braulio has a great pine smell to it that is reinforced by the Zirbenz without losing any of its inviting aroma and without it smelling like you just wrestled a christmas tree. Though that.would.be.awesome.

2 oz St. George Terroir gin
1 oz Braulio amaro
1/2 oz Zirbenz stone pine liqueur
3/4 oz Small Hand Foods pineapple gomme
1/2 oz fresh lime juice

Add all ingredients in your shaker, but trying to look real cool when you do it.
Add ice and shake hard and fast.
Take a collins glass and top up with cubed ice.
Strain into the glass, garnishing with a lime wheel, rosemary sprig & straw.

[ Enjoy ]

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Braulio [ 'amaro alpino', not the artist ] is the star here but it can be subbed for Fernet Branca if needed, as it has similar qualities to it and should be easier to find (I had to travel to NY to get it). But for those amaro lovers that perhaps don't care much for the minty-ness of Fernet, then Braulio may be a great alternative.

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