“A Drink With Something In It” by Ogden Nash

Posted in Booze News and Events, The Vulture's Library on August 2, 2013 by cocktailvultures

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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.]

Bruja-rita Rosa

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , on June 26, 2013 by cocktailvultures

brujarita rosa finaBruja-rita Rosa

What’s better than a fresh Margarita on a broom? A witch’s broom, thanks to the magical liqueur from Italy.  Strega brings a whisper of herbal mystery to the balance of this drink, which we’ve sweetened a bit with syrup made from any fresh red fruit.

That’s right — the Cocktail Vultures care most about what tastes good. Sometimes strawberries are better than raspberries, and sometimes neither is available — then it’s perfectly fine to make this tasty drink with a homemade grenadine. You can even grab a bag of frozen berries; just make sure they haven’t been sitting in the freezer all winter.

This time around, we used those strawberries that are so famously in season in June.  We encourage you to make this as a batch drink; it’s great for a barbecue or pool party.

To a blender, add:

2 ounces Reposado Tequila
1 ounce Cointreau
1/2 ounce Strega
1 ounce freshly-squeezed lime juice
2 ounces fresh fruit syrup
A couple of ice cubes

Blend for 10 seconds, and pour into a wine or rocks glass filled with finely-crushed ice.

You can quadruple the recipe and just get it into a blender so cover tightly and give it a whirl.  Salt the rims of the glasses if you like, add a straw and enjoy the best of the Summer.

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.

 

 

 

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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.

Blushing Banana Daiquiri

Posted in Booze News and Events, Classic Cocktails, Girl Drink Drunk, What I'm Mixing with tags , , , , , , , , , , , , , , , , on May 6, 2013 by cocktailvultures

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Blushing Banana Daiquiri

The Cocktail Vultures are ever on the prowl for methods and ingredients to facilitate your drinking, and for a long time we’ve been in a quandary about banana drinks. Everyone loves them, but a good banana ingredient can be elusive. Those flavored schnapps-type liquors are too phony-tasting, and just throwing in a fresh banana is a real roll of the dice. Too green and it’s a grassy tummy ache. The just-right banana requires more planning than we are sometimes willing to give — what if you want your banana drink NOW?

We searched our mental database and pulled out a fond memory from childhood: banana baby food. Many of us remember sneaking a jar of this from amongst a younger sibling’s supply of squash and peas — the smooth, slightly-sweet texture, the aroma of fresh bananas. What the hell? We gave it a shot, and we think we have a winner here.

Banana baby food is available everywhere, and there are no artificial ingredients or colors. It’s just a consistent purée of real bananas with a jot of citric acid, and it works perfectly in a blender drink like ours.

The proportions below were built around one six-ounce jar of bananas, and the recipe makes two generous portions of frozen goodness. Remember Mom this Mother’s Day with our delicious, pale pink Daiquiri — after bringing you up, she needs a hefty cocktail!

To a blender, add:

1 6 ounce jar banana baby food
4 ounces silver rum
2 ounces banana liqueur (we used Banane du Brésil)
1 ounce freshly-squeezed lime juice
1 ounce house-made grenadine
1.5 cups crushed ice

Blend on high for a good 20 seconds. Before pouring, you may add a jot of crushed ice to the glass to keep things frosty, and include a straw. Our garnish was an array of tiny stars cut from orange and lemon rinds using an antique aspic cutter.

After all, isn’t your Mom the star of the show?

Always drink responsibly; always drink well.

baby food

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.

 

The Gin Julep

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

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The original julep, some believe. A whole different experience, refreshing but slightly astringent. A different gin will no doubt render a somewhat different result; we used Warwick American Dry Rustic Gin from the beautiful Hudson Valley.

In a cocktail shaker, muddle around two dozen mint leaves with a quarter cup of crushed ice.

Add:

3 ounces gin
1.5 ounces simple syrup
Another cup of crushed ice.

Shake vigorously. Strain into two julep cups (or two frozen Manhattan glasses) filled with crushed ice. Add a generous swath of fresh mint and a straw.

Happy afternoons on the porch…

Mai Tai 44

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , on April 11, 2013 by cocktailvultures

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Mai Tai 44

The Mai Tai is a classic cocktail. It is truly a masterpiece of mixology and the shining jewel in the crown of Trader Vic, its inventor. The story goes that he was experimenting with the drink and handed off a sample to a couple of friends who responded in Tahitian, “Maita’i roa ae!” Out of this world, the best! And made properly, it IS one of the best rum drinks you’ll ever taste.

The Vultures, of course, are never happy with leaving well enough alone. So here’s our very-slightly-tweaked version, including a hint of passionfruit.

In a shaker:

1 ounce freshly-squeezed lime juice
1/2 ounce orange curaçao
1/4 ounce orgeat syrup
1/2 ounce passionfruit syrup
1 ounce aged Jamaican rum
1 ounce Martinique rum

Shake vigorously. Pour unstrained into a double rocks glass.

There is a traditional garnish that involves using half a squeezed lime — which we refer to as a “shell” — and placing it atop the drink. That’s your “island.” Then add a healthy sprig of mint to represent a palm tree. At this point a straw is enough — but to make it even more festive and special, spear a pineapple chunk with a cherry and add it to remind you of a tropical sunset. An umbrella would be nice, too.

Don’t let this frippery fool you — this is a concoction for two-fisted rum drinkers and you should go carefully with it. Aloha!