Archive for the Drink It Like a Man Category

Widow Jane’s “Older Fashioned”

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, Uncategorized, What I'm Mixing with tags , , , , , , , , , , , , , , , , , , on November 18, 2013 by cocktailvultures

older fashioned insta copy 2Widow Jane’s Older Fashioned

Today’s drinkers and distillers are changing their minds about rye, that very American booze formerly favored by older gentlemen with barroom tans and smelly sweaters. We recently sampled a great new rye with local provenance; Widow Jane Rye (http://widowjane.com/products/) is made with pure water from a limestone mine in nearby Rosendale, NY and distilled and aged in Brooklyn. An “Older Fashioned” seemed the best way to enjoy its smooth, dry flavor.  We call it an “Older” Fashioned due to the rich and robust flavor derived from the Cranberry and Plum compote which gives an elegant depth to the drink, as opposed to the candy counter sweetness of the standard maraschino cherries. This would be a great cocktail to hand around before or after the Big Holiday Dinner.  Cranberries aren’t just for turkey!

In a rocks glass:

Muddle an orange slice with a dash or two of Bitters (we used Whiskey Barrel Aged Bitters)  and a heaping  teaspoon of Cranberry Plum Compote (instructions to follow).

Add 3 ounces Widow Jane Rye. Stir, stir, stir.

Add your desired number of ice cubes. Stir, stir, stir.

Top up with an ounce or so of club soda. Stir, stir, stir.

Test for temperature — it should be very cold — and add a swizzle stick. Another pristine piece of orange peel may be used as garnish.

 

Cranberry Plum Compote

To a saucepan, add:

2 cups fresh cranberries
1/4 cup dried plums or other dried fruit
3/4 to 1 cup light brown sugar
Water to cover berries

Keep stirring over medium heat until the cranberries start popping their skins. Remove from heat and let stand to cool. Store in refrigerator up to 3-5 days.

Creature from the Black Lagoon

Posted in Booze News and Events, Drink It Like a Man, Girl Drink Drunk, What I'm Mixing with tags , , , , , , , , , , , , , , , , on July 9, 2013 by cocktailvultures

CreatureCreature From the Black Lagoon

No movie monster deserves a summery green drink more than The Creature; when you’re ready to entertain friends at the seaside or relaxing near your favorite lagoon, our cocktail is a perfect accompaniment.

The Brazilian locale of the movie makes Cachaça the obvious choice, and we were careful to include a “black lagoon” feature.

To an iced shaker, add:

2 ounces Cachaça (we enjoy http://www.LeblonCachaca.com)
2 ounces Midori (www.midori-world.com)
1 ounce Cruzan Coconut Rum (www.cruzanrum.com)
1 ounce lime juice
1 ounce pineapple juice

1 ounce dark spiced Rum (we prefer http://www.krakenrum.com)

Shake VIOLENTLY! for a good 30 seconds (we demand a well-shaken cocktail). Strain into a large rocks glass filled with crushed ice. Set the reamed lime half in the ice as a bowl and fill that with the Kraken or other dark rum. Add a straw and enjoy.

The vegetal nature of the Cachaça offsets the Midori and makes a clean and refreshing drink with a hint of Tiki influence. Just don’t go swimming alone!

Always drink responsibly; always drink well.

Licorice Whip

Posted in Booze News and Events, Drink It Like a Man, Girl Drink Drunk, What I'm Mixing with tags , , , , , , , , , , , , , on July 2, 2013 by cocktailvultures

Licorice Whip copyLicorice Whip

The Cocktail Vultures don’t always have to be so fancy. Occasionally, we like to imbibe one of our favorite spirits in a more casual way, maybe even allowing a professional bartender to mix it for us so we can enjoy some nightlife. We think our latest drink does this very well — with absinthe, that most formalized and mysterious of spirits. It’s pretty, too, and may have you singing “Choo Choo, Charlie!” by the end of an evening.

The Licorice Whip

Fill a rocks or highball glass with ice. Add:

1 ounce absinthe
1 ounce real grenadine
3 ounces club soda
Stir thoroughly and add a straw.

If you wanted to dress it up with a cherry, it would do no harm.

[Note: real grenadine is made by warming pomegranate juice (we recommend Pom) on the stove and adding an equal amount of sugar. Stir until sugar is completely dissolved. Bottle and store in your refrigerator for up to three weeks. An ounce of vodka or silver rum will help preserve it.]

Jumbo Julep

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, What I'm Mixing with tags , , , , , , , , , , , , on June 12, 2013 by cocktailvultures

jumjulcoverJumbo Julep

When the Cocktail Vultures decide to throw a deck party, we have to ramp up those batches of booze. How do you craft a delicious Mint Julep and keep all those thirsty guests at bay?

Forget that muddler for now and put away the granulated sugar. Instead, whip up a batch of our Brown Sugar Syrup (two parts dark brown sugar to one part water http://cocktailvultures.com/2013/04/24/mint-julep-meets-brown-sugar-syrup/)
and get out your biggest shaker. Better yet a 2 quart Mason Jar.

Prep five glasses or Julep cups by packing them with crushed ice but leaving a space to insert a straw and some mint leaves as garnish.

To that great big shaker, add:

Ice cubes
A healthy handful of fresh mint leaves (Chocolate mint is our favorite variety)
10 ounces bourbon (we like the over-proof Fighting Cock http://www.heavenhill.com/brand/18 for juleps
2-3 ounces Brown Sugar Syrup
2 ounces cold water

Shake it like you mean it. You are “Ice-muddling” (a term of our creation) that mint. You’ll achieve a fresh mint flavor without any blackened, slimy chlorophyll at the bottom of your glasses.

Strain into the prepared glasses. Top with a little straight Bourbon if you want a stronger flavor.

Now fan yourself, Scarlett, because this one packs a wallop!

Always drink responsibly; always drink well.

 

 

 

jumjulcomp

The Switchblade

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, What I'm Mixing with tags , , , , , , , , , , , , , , on June 5, 2013 by cocktailvultures

switch bladeThe Switchblade

At the end of a busy day, or when a flock of thirsty vultures descends suddenly upon your roost, it’s nice to be able to serve up a sophisticated yet two-fisted drink without ruffling your feathers. You can accomplish this easily by always keeping a supply of your own homemade sweet-and-sour mix on hand.

Sweet-and-sour is quick to prepare and can be put together while you’re prepping for other cocktails or even making a meal — hey, you’re messing up the kitchen anyway. To a clean bottle or jar, add:

One part freshly-squeezed lemon juice
One part freshly-squeezed lime juice
One part simple syrup

Shake vigorously and refrigerate. If you don’t know how long you may keep it, add a jot of vodka or white rum as a preservative. Throw it away after a week and make more. If you have more lemons than limes in hand, or vice versa, don’t sweat it — sweet-and-sour can stand a little fudging in its preparation and eventually you can adjust it to your own tastes.

Now, on to our manly cocktail!

The Cocktail Vultures love both bourbon and amaretto and have now put them together in this very American take on the Stiletto. It will nonetheless stand you in good stead when contemplating your next vendetta.

To an ice-filled shaker, add:

1.5 ounces Bourbon
1.5 ounces Amaretto
1.5 ounces sweet-and-sour
A hearty dash of Peychaud bitters

Shake vigorously and pour into a rocks glass filled with crushed ice. Garnish with lemon and lime peels and add a straw.

Mint Julep meets Brown Sugar Syrup

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, What I'm Mixing with tags , , , , , , , , , , , , , on April 24, 2013 by cocktailvultures

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Mint Julep season is about to begin. The Kentucky Derby coming up sooner than you think and mint growing season is about to start blooming.

We have come up with an improved sweetener for the classic Mint Julep using a staple of Southern cooking: Dark Brown Sugar.

This methodology provides for another level of depth of flavor as well as a surefire guarantee against undissolved sugar in the bottom of the cup.

Dark Brown Sugar Syrup

1 1/2 cups Dark Brown Sugar

1 cup water

5-6 good dashes of Whiskey Barrel Aged Bitters

Place sugar and water in a non-reactive saucepan and simmer until sugar is almost completely dissolved.

Remove from heat and stir until completely dissolved.

Add the bitters and when cooled to room temperature, bottle it up and keep refrigerated.

 

How Rye I Am

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, What I'm Mixing with tags , , , , , , , , , on March 25, 2013 by cocktailvultures

Templeton Rye

This weekend we explored a couple of very old-timey recipes that make use of rye whiskey. The Algonquin was invented at the bar in the venerable NYC hotel of the same name; a jot of pineapple juice is among the ingredients and it smooths and sweetens the drink Just Enough without taking over the well-balanced flavor profile. We also took The Oriental out for a spin; it uses sweet vermouth and fresh lime in perfect proportions to showcase the beauty of a good rye.

So what’s a good rye? We love Templeton, a smooth, complex whiskey without any of that stinky-old-man thing you get from some ryes. This IS the good stuff!

Always drink responsibly; always drink well.

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