Archive for Cachaça

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.

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The “Drawing Room” Cocktail or how to catch more barflies with vinegar

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, What I'm Mixing with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on December 19, 2011 by cocktailvultures

Preprandial cocktails can run the gamut, from astringent Martinis to elaborate tropical drinks that make you forget all about dinner and reach for the nearest puu puu platter. But what about a palate-cleansing cocktail served immediately after a large meal, or even between courses? The Cocktail Vultures have concocted just such a number, utilizing one of our homemade syrups, and leaving our little buddy Lime out of the picture for a change. Fear not! You can definitely do this one yourself. And in keeping with the Victorian custom of ladies and gentlemen withdrawing after dinner, we have named it:

The Drawing Room

To a shaker filled with ice, add:

1 ounce rye whiskey
1/2 ounce black currant cordial
1/3 ounce balsamic vinegar syrup (instructions to follow)
3 dashes whiskey barrel aged bitters
2 dashes chocolate bitters

Shake vigorously and strain into a chilled cocktail glass.

We think this would be wonderful after a course of strong cheese or roasted meat.PN

Recipe and How-To for the “Balsamic Vinegar Syrup”

4 ounces aged Balsamic Vinegar (4 year aged or better)

4 ounces pure cane sugar

Combine both ingredients in a non-reactive saucepan and bring to a simmer, stirring occasionally until sugar is dissolved. This is one of the few syrups where a little reduction is fine and makes for a smoother flavor.

Cool to room temperature and bottle. Keep in the fridge for up to 2 weeks but best used after a 12-24 hour rest period after bottling.

JN