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Thursday, April 20, 2017

Mocktail: Green Monster

Green Monster

This is another drink loosely based on one I had at a restaurant, this time Tapestry in Fenway (thus the name). We went to dinner there with a couple of friends and were very excited to surprise them with news of our pregnancy. We were still chatting and catching up when the waiter came to take drink orders. I quietly asked for a drink from the menu made with green tea, black pepper, and sparkling lemonade. The waiter loudly replied, "Sure. You know that's a mocktail?"

Obviously, given my cocktail obsession, our friends weren't quite as surprised as they might have been when we told them the good news. :-)

Green Monster

I filed away the ingredients in my telltale beverage for future reference, and today I tried out my own version, with cucumber added as well. It proved to be quite as tasty as the one I had at Tapestry, and perfectly refreshing on a lovely spring day.

Booze it up: I'd definitely reach for gin to spike this one, although tequila blanco could be very interesting, and vodka would certainly work as well. And maybe a dash of Green Chartreuse!

Green Monster

Green Monster

2 oz. green tea
1 oz. lemon juice
1 oz. simple syrup*
1/2 oz. cucumber water**
1-2 grinds black pepper
2 oz. club soda

Combine all ingredients except club soda (including black pepper) in a shaker with ice. Shake until chilled. Strain into a rocks glass filled with ice (and, if desired, garnished with a cucumber ribbon). Top with club soda and stir gently. Garnish with another grind of pepper.

*For simple syrup, combine equal parts sugar and water in a saucepan, heat gently, and stir until the sugar is dissolved. Let cool before using.

**For cucumber water, grate a cucumber over a strainer so that the liquid from the pulp is strained into a bowl or cup measure. Press on the pulp to expel all the water. Alternatively, you could muddle a few slices of cucumber in the shaker before adding your ingredients.

Monday, April 17, 2017

Whiskey Cocktails with Shaker & Spoon

Mighty Craic Cobbler

Guys, pregnancy kinda sucks. I've been nauseous, exhausted, and uncomfortable. I had a migraine headache that lasted three straight weeks. I haven't wanted to eat anything but bagels and cereal since January. But I want to take a minute to focus on the real martyr here: my poor husband. Because I've been so sick that he has had to make. his. own. cocktails. (Gasp!)

I'm kidding, of course - he's not really suffering, and in fact, he even offered to give up alcohol with me for the duration of the pregnancy. (I told him he didn't have to, and instead encouraged him to drink more so that he would get hungover and feel as sick as me. It's a different sort of solidarity.) But as I certainly haven't been making cocktails for myself the last three months and really haven't felt like making any for him, he has been left to fend for himself. Which usually means nothing more elaborate than a Scotch or bourbon on the rocks. The man can sous vide a steak like nobody's business, but he's a bit helpless with a shaker.

Kiss Me, I'm Whiskey

Enter Shaker & Spoon! When they offered to send me one of their cocktail kits, at first I was disappointed that I would have to turn them down. But then I realized who could really use an easy, pre-packaged craft cocktail complete with instructions: my husband. I asked if they'd be willing to come to his rescue and they came through with their Kiss Me, I'm Whiskey box.

I've heard about Shaker & Spoon for a while, but I've never tried a subscription, mostly because I love making my own ingredients at home already. But I have to admit, it's a really fun thing to get in the mail! I couldn't believe how much they crammed into the box, and how many fresh ingredients were included. The Kiss Me, I'm Whiskey box came with 1 orange, 4 lemons, 4 syrups, three different garnishes (dried peppers, fresh sage, and dried orange wheels, complete with tiny clothespins), and two adorable little bottles of bitters. The only negative thing I could say is that the sage was starting to turn a little brown; everything else looked wonderful.

Pouring Whiskey

Of the three cocktails included in the box, my husband opted first for the Spice of Life, a mixture of Irish Whiskey, sour mix, chipotle-maple syrup, and orange bitters. (I thought he picked it for the spiciness, but he later confessed that it looked the easiest.) The recipe comes from Elle Maeyaert of The Local in Minneapolis. The sour mix is particularly special, her own recipe made from a combination of three different citrus juices and brown sugar. I was surprised by the combination of chipotle and whiskey and looking forward to sneaking a sip of the finished product.

Spice of Life

I'm proud to say that the hubs whipped up this cocktail like a master mixologist. The only advice I gave him was to add more ice when he went to stir it. The kit really made it easy, and allowed him to craft a much higher quality cocktail than he ever would have made on his own. I mean, chipotle maple syrup is a tad advanced even for me.

Spice of Life

The Spice of Life is an incredibly rich and flavorful cocktail. The chipotle maple syrup is an incredible ingredient, and really plays a starring role in the drink. I might have to steal some for other recipes! From my two little sips, I'd say my worries about spice and whiskey playing well together were completely unfounded. My husband loved it and drank it right up. I have I feeling he'll be making another one quite soon.

Spice of Life

Spice of Life

2 oz. Irish Whiskey (we used GrandTen South Boston Irish Whiskey)
1 oz. Elle's house sour*
1 oz. chipotle-maple syrup*
2 dashes orange bitters*

Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a rocks glass filled with ice. Garnish with a dried chili pepper.

*These ingredients were provided by Shaker & Spoon, but could probably be roughly replicated at home. (Or you can order a box of your own!) For the sour mix, I'd try dissolving 1 cup brown sugar in 1 cup water and then adding 2 cups of citrus juice (maybe 3/4 cup lemon, 3/4 lime, and 1/2 cup orange). For the chipotle-maple syrup, I'd try bringing equal parts maple syrup and water to a simmer, adding several slices dried or fresh chipotle peppers, and letting the whole thing infuse until it's as spicy as you like it.

Mighty Craic Cobbler

Next he reached for the Mighty Craic Cobbler, a cocktail created not far from us at Ruka in Boston. We've actually been wanting to go to Ruka for a while; it was opened by the folks behind Lolita and Yvonne's, two of our favorite spots. But the menu is quite heavy on raw fish, so it's going to have to wait until October at least. Ruka bartender Will Thompson created this simple but delicious orange and apricot flavored cobbler.

Slicing Orange

Since this is a cobbler, the first step was to crush a bunch of ice in our Lewis bag. Then the oranges and syrup are muddled together in the bottom of a shaker. The orange that came in the box was very fresh! The orange-apricot syrup tasted really incredible; it's another ingredient I'd like to steal for other drinks. Next you add some whiskey, shake everything up, and strain it over your freshly-crushed ice. My husband was working like an old pro by now, and whipped this one right up. It was a simple, spirit-forward drink that really let the whiskey shine. Of the two, he preferred the Spice of Life, but he definitely enjoyed them both.

Mighty Craic Cobbler

Mighty Craic Cobbler

2 oz. Irish Whiskey (we used GrandTen South Boston Irish Whiskey)
2 orange slices, 1/4 inch thick
1/2 oz. spiced orange-apricot syrup*

Combine the orange wheels and syrup in the bottom of a shaker and muddle gently (muddling too hard or too long will express the bitterness in the orange rinds). Add the whiskey and fill the shaker with ice. Shake until chilled and strain into a double rocks glass filled with crushed ice. Garnish with a dehydrated orange wheel.

*I'm not entirely sure how best to replicate this excellent syrup. The ingredients listed are water, apricots, demerara sugar, orange zest, allspice, cloves, and citric acid. I would perhaps simmer all of those ingredients together, maybe mashing up the apricots a bit, and then strain the resulting syrup. Do let me know if any of you decide to experiment.

Mighty Craic Cobbler

All in all, we loved the Shaker & Spoon box. There's still one more cocktail in there to try, and plenty of everything left to make more of these two. I still don't think I'll be a regular subscriber myself, but I could definitely see a subscription becoming a go-to gift for friends and family. The other thing these boxes would be great for is a little cocktail party - there's enough in the box to make four of each of the three cocktails, so it would be really fun to have another couple over for dinner and work our way through the recipes. Thanks to Shaker & Spoon for giving us the chance to try it out! My husband is making another Spice of Life as I write this - I think he'll be all set for cocktails for a few days. :-)

Friday, April 14, 2017

Mocktail: Wishful Thinking

Wishful Thinking

Thanks so much to all of you who shared congratulations and good wishes after my announcement on Tuesday! It's so much more fun now that everyone knows about the pregnancy. I promise I won't overload the blog with baby-related things, but I am looking forward to sharing the next few months with all of you.

Not being able to drink hasn't been nearly so bad as I thought. I was mostly worried that it would be a bummer when I went out, especially to bars. Ever since we started trying for a baby, I've been scanning menus for mocktail sections for future reference. I've been happy to see that most places will have two or three on the menu, or at least a nice selection of sodas and juices. The selection isn't as varied as if you could order a cocktail or a beer, but it's nice not to be left out.

Wishful Thinking

One place that reliably has a couple of high-quality mocktails on their menu is Backbar in Somerville. This is probably my favorite place to grab a cocktail in the Boston area, so I was particularly miffed at having to choose between the two non-alcoholic options. But I really enjoyed the mocktail I ordered, which was made with club soda and a lavender-lime-cardamom shrub. I liked the flavors together, and decided to work on a variation on this for my first mocktail recipe. For ease, I skipped the shrub and made a quick lavender syrup that I paired with lime juice and cardamom bitters. I also worked in some ginger beer for extra flavor. The final product is so delicious, you won't mind in the least that there's no booze involved!

A note on this being a "mocktail:" bitters are generally made with alcohol, so if you're avoiding any traces of it, you'll want to use a substitute (in this case, I recommend throwing some cardamom pods into the syrup as well). But since they're used in such tiny quantities, the fact that they're technically alcoholic isn't going to be an issue during pregnancy or if you're the evening's designated driver.

Wishful Thinking

Booze it up: If you want to make this a cocktail, I'd try adding some vodka, gin, or white rum.

Styling: Copper straw from Viski, glass from World Market.

Wishful Thinking

1 oz. lime juice
3/4 oz. lavender syrup*
1 dash cardamom bitters (Scrappy's)
6 oz. ginger beer (I recommend a mild one for this recipe)

Combine lime juice, lavender syrup, and bitters in a shaker. Add ice and shake until chilled. Strain into a Collins glass and add ice. Top with the ginger beer and stir gently. Garnish with a lime wheel and some dried or fresh lavender.

*For the lavender syrup, combine 1/3 cup sugar, 1/3 cup water, and 4 sprigs of dried lavender in a saucepan (fresh lavender would be even better). Bring to a simmer, stirring to dissolve the sugar. Turn off the heat, cover, and let the syrup sit for one hour. Fine strain to remove the lavender, and let cool before using.

Tuesday, April 11, 2017

An Announcement

Pregnancy Announcement

Big news... I'm pregnant! Our little GarnishBaby is due in October. Don't worry, I haven't been drinking - everything I've posted for the last couple of months was made in advance or exclusively consumed by my husband. This is something we've wanted for a long time and we're really excited!

So what happens to a cocktail blog when the cocktail blogger can't drink? Now that my morning sickness and headaches have subsided (oh my gosh, guys, it's been like a two-month-long hangover, no joke), I'm planning to channel my cocktail creativity into mocktails. For the next six months, I'll be focusing on non-alcoholic recipes and maybe some food and snacks. I think this could be a really fun, educational few months - not being able to use any liquor means exploring a lot of new flavors, ingredients, and techniques, and I'm hoping it will improve my cocktail-making skills once I can drink again. I also think that having a few really good mocktail recipes up your sleeve is a must for any home bar enthusiast. After all, there are tons of reasons why someone might not be drinking, and it's fun to be able to offer your guests - or yourself - something just as exciting and carefully-crafted as a cocktail.

But so that I don't leave all of my dear readers completely sober during the next few months, I'm also hoping to host some guest posts from other bloggers and cocktail enthusiasts. So if you'd like to do a guest post for Garnish, please get in touch!

Cheers,

Katie

(Stuffed cobbler shaker rattle from Cocktail Kingdom; onesie from Fleurty Girl for Tales of the Cocktail, currently unavailable)

Wednesday, April 5, 2017

Chignon

Chignon

I am on a bit of a roll with the tequila cocktails lately. That's kind of how it goes - I tend to forget how much I like tequila, and then one really good drink reminds me and before I know it I've torn through the tequila section of all of my cocktail recipe books. I've been particularly impressed with the agave section of Death & Co's book, because I expected most of my favorite recipes from the book to be made with gin or whiskey, not tequila and mezcal. But I've found a ton of agave cocktails I love in there. The Almond Brother from two weeks ago was one; the Chignon is another.

It's funny how you actually don't see orange juice in craft cocktails very often. Orange peels, orange bitters, and orange liqueurs regularly find their way into my drinks, but the Mimosa and the Ward 8 are probably the only recipes I've posted with orange juice. The Chignon, however, uses it with pride, along with reposado tequila, Benedictine, lime, and orgeat. I'd say the orgeat is the best part of this drink. The tart and citrusy flavors are rounded out by its sweet nuttiness. The Benedictine is also a wonderful and unexpected touch.

History: Brian Miller created this drink at Death & Company in New York in honor of their barbacks. The name is Mexican slang meaning "badass."

Chignon

2 oz. reposado tequila
1/4 oz. Benedictine
1/2 oz. orange juice
1/2 oz. lime juice
1/2 oz. orgeat

Combine all ingredients in a shaker with ice and shake until chilled. Strain into a coupe and garnish with an orange twist.

Recipe from Death & Co: Modern Classic Cocktails.

Thursday, March 30, 2017

Clementine Rum Cobbler

Clementine Rum Cobbler

Of all the winter citrus available right now, my favorite has got to be clementines. You're surely familiar with these sweet, seedless, easy-to-peel little oranges that are often sold in netted bags. I forgot how much I absolutely adore them. I brought some home a couple of weeks ago and since then my husband and I have been going through them by the bagful. So when Diplomático Rum asked me to make a cocktail using their Reserva Exclusiva and some fresh, seasonal ingredients, I knew clementines were going to be making an appearance.

Diplomatico Reserva Exclusiva Rum

Diplomático Rum is made in Venezuela from sugar cane honey and molasses. The Reserva Exclusiva is made from both pot still and column still rums aged up to 12 years. The dignified fellow on the bottle is Don Juancho Nieto Meléndez, a somewhat legendary character who lived in the region where Diplomático is made in the late 19th century. He was a rum connoisseur who traveled extensively and studied the effects of different ingredients and environmental conditions on the flavor of rum. Diplomático calls his "dedication, savoir-faire, chivalry, and authentic personality" the inspiration for their products.

Clementine Rum Cobbler

Diplomático Reserva Exclusiva is an all-around excellent rum. I'd always assumed it was good, perhaps because the dark bottle and gorgeous postage stamp label lend it a certain air of gravitas. I really became familiar with it at the Boston qualifier for the Diplomático World Tournament that I got to attend last fall, where I was able to try it straight as well as in several amazing cocktails whipped up by local bartenders. It has a delightful flavor, oaky with honey-vanilla sweetness at the end. This is a rum that dedicated bourbon drinkers could seriously appreciate. And in cocktails, well, it's just fantastic.

Cobbler Tools

If you're feeling a little stressed, I highly recommend making a cobbler. The first step is to put your fruit at the bottom of a shaker with some sugar and muddle it well, which is a great way to take out some tension. Add the booze and a bit of ice, shake, and strain into a glass. Then, in case you didn't manage to muddle all your worries away, it's time to crush your ice. And unless you have one of those fancy refrigerators with a touch-screen and an ice crusher, this will probably involve banging on cubes of ice with a blunt object. I used to employ a dish towel and an ice cream scoop for this purpose, but now I've got my nifty Viski Lewis bag and mallet for the task. Whatever you use, it's sure to be quite cathartic.

Clementine Rum Cobbler

The cobbler is a very old classic cocktail. The formula is simple: liquor, sugar, and fresh fruit. It's traditionally made with sherry. If you've never had a sherry cobbler, I highly recommend whipping one up. I used the recipe from Jerry Thomas' famous 1862 Bartender's Guide to make a blood orange sherry cobbler not too long ago, and I can't remember the last time I was so blown away by such a simple drink. Simple often works best when you want to showcase fresh ingredients, so I adjusted Thomas' recipe a bit to include the Diplomático and some beautiful, fresh clementines. This cocktail is bright and vibrant and utterly delicious - the perfect drink to celebrate the start of spring.

Styling notes: Lewis ice bag and mallet from Viski, wooden muddler from Muddle & Stir, and Bar Birds cocktail picks from Prodyne, available on Amazon.

Clementine Rum Cobbler

Clementine Rum Cobbler

1 1/2 oz. Diplomatico Reserva Exclusiva rum
1 oz. Lustau East India Solera Sherry
1 tsp. sugar
1 1/2 clementine oranges, peeled

Combine the sugar and clementines in the bottom of a shaker and muddle well to release the juices, being careful not to let any squirt into your eyes. (Not that I speak from experience or anything. Just, you know, a warning.) Add rum and sherry and fill the shaker with ice. Shake until chilled and strain into a rocks glass. Fill with crushed ice. Garnish with more clementine slices and a sprig of mint or an edible orchid.

Thursday, March 9, 2017

Almond Brother

Almond Brother

Last week I mentioned a cocktail recipe from the Death & Co book that showed me how well tequila and amaretto can work together, so I figured this week I ought to share it! I give you the Almond Brother. I think amaretto is a seriously underestimated cocktail ingredient. Sure, it's crazy sweet, but it can add such great flavor to a cocktail in small quantities. This one ramps up the almond flavor with some sweet, nutty orgeat as well.

Apricot really compliments amaretto, and this isn't the first time I've used them together. Unfortunately I still don't have a bottle of apricot liqueur - I had plans to finally buy some on my last trip to the liquor store, but they didn't have any. Soon! But until then, my usual substitute of apricot preserves seems to work quite well.

Almond Brother

This cocktail smells heavenly, like almonds and citrus with hints of vanilla. Kind of like a citrus pound cake. But the nutty angel's food flavor of the amaretto and orgeat is tempered by the tequila and lime for a perfect balance of sweet and sour. It's one of those cocktails where the ingredients really sing.

History: This recipe was created at Death & Co in new york by Jason Littrell in 2011. Though the Death & Co book doesn't specify, it's pretty clear that the name is a reference to the Allman Brothers band.

Almond Brother

Almond Brother

2 oz. tequila reposado
1/4 oz. amaretto
1 tsp. apricot liqueur (or 1/2 tsp. apricot preserves)
3/4 oz. lime juice
1/4 oz. orgeat
1/4 oz. maple syrup (I used Noble Chamomile & Vanilla)

Combine all ingredients in a shaker with ice and shake until chilled. Strain into a coupe. No garnish.

Recipe from Death & Co: Modern Classic Cocktails.

Thursday, March 2, 2017

Gold Lion

Gold Lion

Thanks so much to everyone who participated in the Black Cloud Bitters Giveaway last week! We've already contacted our winner - congratulations, Ashley! I can't wait to see what cocktails you make with the sampler set. And if you didn't win this time, don't worry - I'm hoping to do more giveaways with Muddle & Stir in the future, so stick around!

Now on to today's cocktail! I'm pretty obsessed with this one, primarily because of the garnish. It all started with a bottle of tequila reposado that the fine folks at Gran Centenario sent me. In addition to having a pretty drop-dead gorgeous bottle, this tequila has a very distinct, smoky agave flavor that really comes through in cocktails where other tequilas might get a bit lost. I had a lot of fun experimenting with it.

Gold Lion

During the course of my attempt to make basically every cocktail from the Death & Co book, I came across the Almond Brother, a really delicious tequila cocktail with amaretto as its second ingredient. I've only used amaretto once before on the blog, but it's a liqueur that I have a real soft spot for. I love the almond flavor, and used sparingly in cocktails, it can be quite a delicious and unexpected addition. It also goes surprisingly well with tequila. I particularly like it in this cocktail with the Gran Centenario, because I think it does a nice job of softening the sharp edges of the agave. Along with some lime, maraschino liqueur, and El Guapo Polynesian Kiss Bitters (you can sub mole or citrus bitters), the Gold Lion has a strong, smoky agave flavor with hints of nuttiness and cherry. I named it for its color (after a song by the Yeah Yeah Yeahs), and could resist using some edible gold leaf I bought on the dried lime garnish.

Gold Lion

1 1/2 oz. tequila reposado (I used Gran Centenario)
3/4 oz. amaretto
1/4 oz. maraschino liqueur
3/4 oz. lime
1 dash El Guapo Polynesian Kiss bitters (sub mole or citrus bitters)

Monday, February 20, 2017

Bee's Knees + a Giveaway!

Bee's Knees

Guys, I am so excited. This week I am hosting my first ever giveaway on Garnish! The fine folks at Muddle & Stir and Black Cloud Bitters are offering one lucky reader a Black Cloud Bitters Sampler Pack. This pack comes with a 1-oz. bottles of each of Black Cloud's five artisan bitters: Charred Cedar, Saffron Mango, Garden Party, Black & Blue, and Prairie Rose. Scroll down for your chance to enter and win!

Black Cloud Bitters

If you've been reading the blog the last few months, you know that I'm pretty obsessed with the five fantastic varieties of bitters in this pack. I used the Black & Blue in my Ginger Sage Smash, the Saffron Mango in the Bombay Sour, the Garden Party in the Green Thumb, and the Charred Cedar in the Hotel Belvedere. Today I'm making use of the Prairie Rose as a nice addition to a classic cocktail - the Bee's Knees.

Bee's Knees

The Bee's Knees is a prohibition-era cocktail with a very simple recipe - gin, lemon, and honey. It's like lovely, boozy lemonade. The Death & Co cocktail book, which does a great job of sprucing up the classics, adds lavender bitters to their recipe, and I thought the Prairie Rose bitters would be even better. Made with rose petals, rose hips, and other berries and botanicals, these floral bitters are perfect in this cocktail. If you don't have a bottle, don't despair - head below for your chance to win all five of Black Cloud's wonderful bitters!

Black Cloud Prairie Rose Bitters

History: The Bee's Knees is prohibition-era cocktail, named after a slang term meaning "the best." Calling something the "bee's knees" actually goes back to the 1800's, when the phrase was used to refer to something small and insignificant. But in the 1920's, there was a bit of a fad going on in which something great would be described as an [animal]'s [body part]: "the snake's hip," "the ant's pants," or "the eel's ankle." Another one that survives today is "the cat's pajamas." Even though it once referred to something insignificant, "the bee's knees" was quickly absorbed into this fad.

Bee's Knees

The earliest the Bee's Knees appears in print is in the 1934 edition of William "Cocktail" Boothby's The World's Drinks and How to Mix 'Em; that version is 1/2 jigger of gin and 1 spoon apiece of lemon, orange, and honey. But most people credit Frank Meier, a bartender at the Ritz in Paris, with creating the cocktail. He included it in his 1936 book The Artistry of Mixing Drinks. Meier was hands-down one of the coolest bartenders I've ever heard of. He tended bar during the Nazi occupation of Paris and used his position to help the resistance by passing along messages and forging passports for Jewish citizens. He was even involved in a plot to assassinate Hitler. I don't know about you, but I'd watch the heck out of a movie about Frank Meier.

Frank Meier
Frank Meier

The use of honey instead of sugar or simple syrup in the Bee's Knees is unusual, and it's often speculated that this was a response to one of the less glamorous aspects of prohibition - the ubiquity of bad-tasting bathtub gin. The strong taste of the honey may have been included in this cocktail to help cover up the flavor. However, if Meier created the cocktail in Paris, getting good gin wouldn't have been a problem, and this explanation becomes a bit questionable. Maybe he just realized that the honey tasted really darn good.

The recipe for the Bee's Knees is below! But first, sign up for your chance to win a sampler pack of Black Cloud Bitters from Muddle & Stir! The giveaway will run until midnight EST on Sunday, February 26th, and I'll contact the winner on Monday. You can get additional entries by tweeting about the giveaway as often as once a day!

Black Cloud Bitters Giveaway


Bee's Knees

2 oz. gin
3/4 oz. lemon juice
3/4 oz. honey simple syrup*
1 dash Black Cloud Prairie Rose Bitters (optional)

Combine gin, lemon juice, honey syrup, and bitters (if desired) in a shaker with ice. Shake until well chilled and strain into a coupe. Garnish with dried roses, fresh lavender, or a brandied cherry.

*For honey simple syrup, combine equal parts honey and water in a small saucepan and heat, stirring, until honey is dissolved. Let cool before use.

Recipe adapted from Death & Co: Modern Classic Cocktails and The PDT Cocktail Book.

Historical information on the Bee's Knees came largely from Paste Magazine and JustCocktails.org.

Friday, February 17, 2017

Mixology Monday: Wake the Dead

Wake the Dead

This is a sad post to write - my contribution to the very last Mixology Monday. As Fred writes in his announcement post, participation has been flagging in recent months, and the MxMo website locking him out seemed to be a sign that it was time to end the online cocktail party's 11-year run. I'm really glad I got to participate in so many of these events and even host one last month. It's been fun, inspiring, and a great way to connect with other cocktail nerds.

And so, fittingly, the theme for the final Mixology Monday is Irish Wake. Fred has encouraged us to make a cocktail using Irish Whiskey and/or to talk about a time in our lives where drinks helped with the grieving process. I'm quite lucky to have had few friends or family members to grieve in my adult life, so I don't really have a story to share. But I will happily pull out a bottle of Irish Whiskey and help give Mixology Monday a proper sendoff.

Wake the Dead

I don't use Irish Whiskey much, reaching instead for rye, bourbon, or Scotch. The only bottle I have is GrandTen's South Boston Irish Whiskey, which is really lovely but tends to go overlooked in my bar. I mostly pull it out when recipes specifically call for Irish Whiskey, such as in the Cooper Union or a classic Irish Coffee, and I've never used it in a recipe of my own.

That Irish Coffee was still fresh in my mind when I mixed up this simple Irish Whiskey cocktail. Some coffee liqueur, a dash of Allspice Dram, and a bit of Demerara syrup made for a spirit-forward tribute to the winter staple. It's rich and sweet and strong, with enough coffee in it to - maybe - wake the dead.

I recommend reaching for a coffee liqueur that's not very sweet for this recipe - two I definitely recommend but that might be tough to find in most places are Durham Distillery's Damn Fine Coffee Liqueur and Seymour's Coffee Liqueur from Boston Harbor Distillery. I haven't tried St. George's Nola Coffee Liqueur, but since everything they make is top-notch, I bet it would be quite good as well. If you must use Kahlua or something similarly sweet (nothing against Kahlua, I actually quite like it), reduce the Demerara syrup accordingly.

So here's to 116 months of Mixology Monday. Fred, thanks for keeping the party going so long.

Wake the Dead

Wake the Dead

2 oz. Irish Whiskey
1 oz. coffee liqueur (Damn Fine Coffee Liqueur)
1/4 oz. Allspice Dram
1/2 oz. Demerara syrup*

Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a Nick & Nora glass and garnish with star anise. Raise a toast to Mixology Monday - may it rest in peace.

*For Demerara syrup, combine 2 parts Demerara sugar with 1 part water in a saucepan and simmer, stirring, until sugar is dissolved. Let cool before using.

Monday, February 13, 2017

Bijou

Bijou

I've got a real classic for you today - the Bijou. It may not show up on a lot of menus these days, but this elegant gin cocktail is over 100 years old. The name, which means "jewel" in French, is a reference to the gemlike hues of the three main ingredients: gin (diamond), sweet vermouth (ruby), and Green Chartreuse (emerald). The traditional recipe for the Bijou is equal parts of these three ingredients, plus a dash of orange bitters.

I eagerly mixed up this equal-parts cocktail, but when I took a sip, I grimaced. The Chartreuse completely dominated the gin and vermouth, making it way too sweet and not at all balanced, at least to my taste. I immediately understood why a lot of modern recipes for the Bijou, like these from Punch and Tuxedo No. 2, tweak the recipe a bit. I tried some variations and decided that this one from Imbibe is my favorite, with more gin, less Chartreuse, and two dashes of bitters. With these proportions, I think the cocktail really takes on the elegant, herbal flavor it's meant to have.

Bijou

History: The first recipe for the Bijou that appeared in print, in C. F. Lawlor's 1895 book The Mixicologistwas a bit different from the version that ended up standing the test of time. Lawlor's recipe is equal parts gin, sweet vermouth, and Grand Marnier, an orange liqueur that probably wouldn't have helped much with the issue of balance and sweetness. Five years later, the equal-parts-plus-orange-bitters version of the recipe appeared in Harry Johnson's Bartenders' Manual. As far as I know, these are our only two clues about the origins of the Bijou.

Bijou

1 1/2 oz. gin
1 oz. sweet vermouth
3/4 oz. Green Chartreuse
2 dashes orange bitters

Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a cocktail glass and garnish with a brandied cherry and a lemon twist.

Recipe adapted from The New Cocktail Hour via Imbibe.

Thursday, February 9, 2017

Recipe Round-Up: The Last 100

Can you believe that this is my 200th blog post? That's a lot of cocktails! I've really enjoyed trying new recipes and coming up with some of my own. For my 100th post, I went through the first 100 recipes I posted and picked my ten favorites. I decided to do the same for number 200. I picked these without thinking too hard about getting an equal distribution of base spirits, and I'm quite surprised to realize that half of them are made with rum - not what I would expect, since I'd usually say gin or whiskey cocktails are my favorites. But I'm enjoying rum more and more as I try different varieties - I think you'll continue seeing more rum cocktails on here in the future!

So here, in no particular order, are the best of the last 100 cocktails on Garnish:

Lucien Gaudin

1. Lucien Gaudin. I was so pleasantly surprised by this old but relatively unknown recipe. It quickly joined my regular rotation, a perfect aperitif when you want something a bit sweeter and lighter than a Negroni or Boulevardier.


Trinidad Sour

2. Trinidad Sour. Speaking of surprised, I was nothing short of shocked when I found out how much Angostura goes into this cocktail (a whole ounce!) and I was even more surprised when I realized how utterly delicious it is.


Black Manhattan

3. Black Manhattan. This cocktail really cemented my newfound love of amari and basically replaced the traditional Manhattan in our house. The recipe calls for Averna, but you can try all sorts of amari in its place.


Satsuma Mojito

4. Satsuma Mojito. It might be the middle of winter, but one of these is summer in a glass. Muddling a whole satsuma into this cocktail, peel and all, makes it ridiculously refreshing.


Naked and Famous

5. Naked and Famous. This equal-parts cocktail made with mezcal, Yellow Chartreuse, Aperol, and lime juice is definitely one of my all-time favorites, right up there with the Last Word and the Paper Plane.


French Pearl

6. French Pearl. This instant classic from Pegu Club is deceptively simple but utterly delicious. If you've never had one, I suggest you rectify this as soon as possible.


Bombay Sour

7. Bombay Sour. I'm pretty proud of this original recipe, which includes 1/2 tbsp of Greek yogurt to make it extra smooth and sour. With rum, mango, lemon, and Saffron Mango Bitters, it's reminiscent of a mango lassi.


Twin Peaks

8. Twin Peaks. I made this recipe from St. George Spirits the day after I posted my first 100 favorites. After one sip I remember thinking, "This is going to end up in my next roundup." Fresh sage and Green Chartreuse perfectly compliment St. George's unique Terroir Gin.


Pale King

9. Pale King. I guess it's sort of inevitable that some of my own recipes make it into this list, since I basically tailor them exactly to my taste. This is a particular favorite of mine - basically a dry rum martini, it's quite different from anything else I've ever had. And I'm kind of obsessed with the garnish.


Flor de Jerez

10. Flor de Jerez. I had to include a sherry cocktail in this list, as it's one of my new favorite ingredients. I decided the best choice was the Flor de Jerez from Death & Co, because it was the first one I ever made. If you buy a bottle of Amontillado and use it in absolutely nothing else, it would still be worth it. But I have a feeling it's going to end up sneaking into a lot more cocktails than this!

Thanks for sticking around for 200 posts - hope to see you for number 300 as well! Cheers!