{friday cocktail: la vie en rose}

I love the process of making a really complicated cocktail- whether it's something that takes multiple errands to find the right ingredients or something that takes a significant amount of prep to prepare.   But then there are many times when I want to enjoy a drink without having to keep a pantry stocked with fresh citrus and flavored syrups.  Enter this Friday's cocktail, La Vie En Rose, which takes all of 1 minute to make and the hardest part of this recipe is having a bottle of chilled champagne at the ready.  Another amazing thing about this recipe is that it utilizes St Germain perfectly and by that I mean to say that I have gotten a bit burned out on St Germain lately (it seems like it's on every cocktail menu and it can be overly sweet), but this recipe had me putting it back front and center on our bar.   Ok anyways....you would think I was being paid to pimp this cocktail with how much I'm singing it's praises- the bottom line is its flavorful, delicious and includes champagne- nuff said.

Cheers!

{friday cocktail: mezcal sazerac}

I absolutely love using mezcal in cocktails to add that interesting smokey flavor.  I generally use it only as a float on top of a cocktail like spicy margaritas, but for today's recipe I decided to let it be the star of the drink.  This cocktail is simply a classic sazerac cocktail with the usual rye switched out for mezcal.   The absinthe rinse paired with the strong smoke flavor of the mezcal and aromatic peychaud bitters basically makes this drink a punch in the face.  Definitely not a light aperitif, but the perfect sipping accompaniment after a long night.

Cheers!

{diy cocktail bitters sugar cubes}

When I saw these DIY angostura sugar cubes on pinterest while we were living in Paris, I knew they would be one of the first projects I wanted to try out as soon as we got home.  I ordered up these mini ice cube molds and then started thinking about which bitters I would use the most in cube form.  I decided in addition to classic Angostura sugar cubes to also mix up some Lavender and Peychaud cube.  

The recipe appears to be quick and simple which usually has me feeling pretty skeptical about how my version will actually turn out, but these were super easy to make and for the most part they popped out the molds in perfect squares!  In addition to being great for a French 75 or Sazerac cocktail, these cubes would also be tasty used as a sweetener for tea or even a fabulous gift idea alongside a bottle of bubbly or booze!  Check out below for the recipe details:

what you need:

• 1/2 cup sugar (this amount of sugar will fill one cube tray)
• 1 tablespoon bitters (I used Lavender, Angostura & Peychauds)
• mini ice cube molds

1. Mix together sugar and desired bitters flavor in a bowl until the bitters liquid is well combined with the sugar.
2. Firmly press sugar into ice cube molds. 
3. Allow to harden overnight OR pop in the microwave for 30 seconds then let the mold sit for about 30 minutes to fully set before popping out the molded cubes!
4. Store in airtight container when not in use.

{friday cocktail: la vie en rouge}

Today's cocktail could not be more perfect for Valentine's Friday with it's deep red color that comes from Lillet Rouge, a delicious and slightly sweet fortified wine.  I have tried both the Lillet Rose & Lillet Blanc from bottles I located in specialty stores in the US, but I had yet to try their original, Lillet Rouge.  What better place to sample a bottle than in Paris where you can find this spirit in most local grocery stores!  I adapted today's recipe based on this cocktail, but added in honey syrup and subbed orange juice based on availability.  I also upped the amount of gin because that just felt right to me.  Hope you enjoy this or another tasty cocktail with a loved one this evening!

Cheers!

{friday cocktail: the rattlesnake}

This past Christmas while we were in Southern California, my family up in wine country was whipping up batches of this cocktail and texting me snapshots to induce jealousy.  My wonderful sister-in-law was kind enough to send me the recipe and now I'm sharing it with you!  Besides the fact that this cocktail tastes delicious, I think my favorite part is the intricate bitters garnish that sits atop the foamy top layer created by the egg whites.  It reminds me of the milk art that baristas create in frothy milk except better because this is a cocktail not coffee....

Cheers!

{friday cocktail: bbq old fashioned}

While trying to hunt down a few cocktail staples in Paris so that we could stock a little mini bar in our apartment with our faves, we came across this great little specialty spirits store in the 6th called LMDW.  In addition to picking up gin for me and whiskey for Chris, we also purchased a mini sample set of bitters from The Bitter End.  I absolutely love bitters gift sets (this one is a great starter set) because they allow you to try different bitters before you commit to the big bottles which could last you for years!  This set comes with 4 different bitters including Chesapeake Bay, Thai, Mole & Memphis BBQ - all of which have a slight spice to them.  We decided to whip up a BBQ old fashioned using the Memphis BBQ bitters.  Mixed with a dash of the traditional angostura bitters, the bbq element adds a fun flavor to your normal old fashioned- perfect for those summer cookouts we are all surely looking forward to!

Cheers!

{friday cocktail: rose derby}

I have yet to drink an herbal based cocktail I didn't like especially anything with lavender, but rosemary as an ingredient comes in at a close second!  We happened to have a ruby red grapefruit and fresh rosemary on hand so I whipped up a quick gin cocktail based off of a Brown Derby cocktail.  I added in some honey syrup since it's the best part of my favorite cocktail (the very first cocktail post on this blog!) and muddled in the rosemary to give it an interesting herbal note. 

Cheers!

{friday cocktail: the dry dock}

We own a scary amount of bitters, but even with the wide variety available us, I tend to gravitate towards a select few on a regular basis.  I decided to give one of the the lesser loved bottles some attention with this friday's cocktail by searching around for a recipe to utilize the Scrappy's Cardamom bitters.  The spice infused bitters just seemed so perfect for the gloomy Fall weather we have been experiencing lately in Chicago.

The best recipe for unique bitters and liqueurs generally come straight from the source so I went directly to Scrappy's website in search of a recipe they personally recommend for their bitters.  The Dry Dock fit the bill perfectly since I had all the ingredients on hand and it included lavender simple syrup which is basically a direct route to my cocktail heart.  This recipe reminds me of a more sour version of a lavender collins and even though you are only adding a few dashes of cardamon bitters, they really make this drink by adding an interesting spice to the overall flavor.

Cheers!

{friday cocktail: party size french 75}

For the last few dinner parties we have hosted at our place, we have whipped up batches of one or two different cocktails to serve alongside the appetizers.  While it forces people into less options for their drink (we also have the normal wine/beer options), I have found that it actually gets people drinking more cocktails than if we are mixing them one by one.  I think the reason for this is that most people rarely mix cocktails at home so they view it as an imposition and extra work to have the host mix them one.

I have featured batch recipes here before in this post or this post and since a French 75 is one of my favorite champagne cocktails I really wanted to try it out at our next gathering.  Each time I make a batch cocktail recipe I keep thinking this is going to be the one that just doesn't work when made in large portions, but every time I am proven wrong.  This batch of French 75 was no different and tastes just as good as a hand crafted single serving.  It would be a great option for your next ladies night or boozy brunch.

Cheers!

{friday cocktail: the billionaire}

This friday I have another amazing cocktail from my new favorite bar book.  I have flagged almost every page of this book, but unfortunately most of these cocktails need some serious searching to get all the ingredients.  While I'm not usually big on buying novelty or obscure liquors for our bar, I was willing to purchase these rare absinthe bitters for this recipe since I thought they might actually get some use in future cocktails around our place.  Just like the last cocktail I made from this book, this one did not disappoint in flavor, but it is definitely very sweet from the rich cane syrup & grenadine.  If you were wondering about the recipe's title, the name is loosely derived from a classic cocktail called the Millionaire.

Cheers!

{friday cocktail: tequila royale}

Do you like tequila? Yes....so do I! I also really like champagne.  This cocktail is the best of those two worlds in one drink! Is your mind blown? The original recipe for this tequila infused sparkler is right here, but I altered the proportions significantly to suit my taste and then added in an extra kick of citrus by adding lime bitters.

Be sure to check back here around 11ish CST for the final reveal of the video I shot in NYC with some of my fave lady bloggers!

{what do you guys think of the newly designed recipe card!?!?}

Cheers!

{friday cocktail: lavender 75}

As promised from the post about our cali-persian dinner party earlier this week, I have a fabulous lavender sparkling cocktail for you today.  This one is basically a little update on a classic French 75, but substitues the floral lavender simple syrup and a dash of lavender bitters in the place of regular simple syrup!  Its just as refreshing as the recipe it's modeled after, but this one has a pretty purple hue and more garden inspired flavor.  It would be absolutely perfect as the signature cocktail at a bridal shower.

Cheers!