{friday cocktail: kentucky devil}

We use chipotle peppers in adobo sauce around our place the same way most people use ketchup.  I think my favorite way to use it is for a spicy crema sauce on tacos, but the runner up is adding a spoonful to a weekend bloody mary.   I recently came across a bourbon cocktail using our favorite canned peppers and knew I had to try it out for myself.  I modified the recipe slightly to include honey syrup in the place regular simple syrup.  This is a truly delicious spicy cocktail with a nice bite to it that is softened by the fresh watermelon and honey.  It's also a great cocktail option for those who aren't normally bourbon drinkers (like myself).

Cheers!

{friday cocktail: trouble in paradise}

Lately I have been seeing a lot of great cocktail bars make more use of tinctures in the place of bitters for their recipes.  Even though tinctures sound complicated and fancy they are actually quite easy to make. You simply infuse the flavor you wish to have a tincture of by soaking it in a high proof alcohol- for example a basil tincture is just a healthy handful of fresh basil leaves soaked in everclear overnight and then strained into an eyedropper container.   See more about tinctures here.

Since I love spicy cocktails, I was particularly intrigued by this cocktail from Tosca Cafe in San Francisco which includes a black pepper tincture along with my new favorite cocktail ingredient, Campari. This recipe is one of the select few that both appeal to my love for citrus-y and sweet cocktails as well as Chris' preference for more bitter bourbon or whiskey based drinks.

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: the harlem shake}

This Friday's cocktail is named after one of the the tasty punches we had on New Year's Eve.  Despite it being a bourbon based cocktail, it completely won me over with it's tart and spicy mix.  I would definitely categorize this recipe as one of those crowd pleasers for when you need one cocktail for various finicky guests!

Cheers!

{video: 4 holiday cocktail recipes}

Along with the holiday DIY projects I showed you in this video, I also came up with four different cocktail recipes for Glam's Haute Hostess series that are perfect for the holidays!  Check out the fun video and all recipes are below....

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!

{mango cocktail makeovers}

Now that the weather in Chicago is just starting to resemble Spring, that makeover and cleaning itch has definitely struck me.  We have been working on completing a lot of home decor projects that were either half done or not even started yet!  In the spirit of makeovers, I thought it might be fun to "makeover" three of the cocktail recipes from my blog using mangos sent over to me from The National Mango board!  Here are the recipes for the three cocktails I made over- you can see the original cocktails recipes here: Blood Sugar Sex Magic and Soju Margarita. While I have never actually posted a full recipe for a classic mimosa (because well...it's two ingredients total.), I have posted about the existence of mimosas at many of our parties including this one and this one!

{compensation was provided by The National Mango Board for this post. All opinions are my own.}

{friday cocktail: guest blog with Pharmacie LA}

Even though I am on vacation, I would never leave you without a tasty Friday cocktail to try out and I am so excited to bring you a custom cocktail from Talmadge Lowe of Pharmacie.  Talmadge's less than a year old company is raising the bar on hand crafted cocktails from the classics to unexpected mixtures.  After sampling some for myself at The Cream event last Spring, I can personally vouch for their satisfying creations.  Check out Pharmacie's website for more info on events and custom cocktail creations.  Take it away Talmadge!

{image via Jennifer Emerling}

This is a classically styled aromatic cocktail that I designed for a wedding. The groom wanted a drink that was "deep and dark, something that feels old fashioned." The bride commented that the cocktail tasted like something that would be served at "some old school men's club with leather chairs" and the name was born: The Confirmed Bachelor.

Cheers!

{friday cocktail: fig old-fashioned}

Ok- first thing's first- this is not technically an old fashioned.  This recipe has considerably more ingredients than a classic old fashioned, no bitters or even an orange peel garnish.  But since I am using some one else's recipe and they named it a "fig old fashioned,"  I will honor their recipe title.  You can see the original recipe here.

Anyways, I love figs.  Dont you!?!  Figs on pizza?  Yes.  Figs filled with goat cheese topped with honey?  Double yes since there is cheese involved.   So why not drink some figs?  Let's do it.  Here's the recipe.  Make it and enjoy.   Also, do not be afraid of the balsamic vinegar in the cocktail, it is good and interesting.  Trust.

Cheers!

{friday cocktail: mint julep}

This Friday's cocktail is a true classic cocktail recipe and I thought it would be fitting to have Josh from Bourbon & Bleu guest blog this one since he is the one who taught Chris and I everything we know about cocktails... take it away Josh!  

May always reminds me of how much I love Mint Juleps.  The weather starts to warm up, news begins to mention the Kentucky Derby, and inevitably some friends post pictures wearing giant hats.  There is something so perfect about a pile of crushed ice being slowly worn away by a medley of mint and bourbon in a metal cup.

The recipe is simple on its face, but the love that goes into a Mint Julep makes all the difference. First of all, mint is not to be crushed.  It is important to gently release the fragrant oils while not bruising the mint and turning it bitter.  I recommend either clapping the mint gently in your hand and gently rubbing the mint leaves on the inside of the julep cup.  From there, the rest of the ingredients go in, followed by a few stirs.  Add crushed ice to the top of the cup, give a few more stirs, and top with a final mound of crushed ice.  Garnish with a fresh sprig of mint, a short straw (so that the drinker gets a full breath of mint with every sip), and a napkin or cloth to keep the iced metal away from a thirsty patron’s hands.  

 

Here’s to a spirited summer!