Archive for classic cocktail

Burn Witch Burn

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , , , , , on November 13, 2013 by cocktailvultures

Burn witch burn2 copyBurn, Witch, Burn

This drink is challenging. But so was being tied to a stake and set on fire. As a wise man (who loved witches) once said, you have to take the bitter with the sour.

We chose a smoky Scotch and the dark, metallic flavors of blackstrap molasses to bring back those old times in Salem. Of course, no homage to witchcraft would be complete without the herbal fragrance of Strega and a nod to the Green Fairy. Sip this one carefully.

To an iced shaker, add:

1 ounce Islay Scotch
1/2 ounce blackstrap molasses
1/2 ounce freshly-squeezed lemon juice
1/2 ounce Strega

Shake vigorously to break up and incorporate that molasses. Strain into a cocktail glass and top with a few drops of absinthe — it should spread out on the surface of the drink and form a halo.

Always drink responsibly; always drink well.

Inspired by a few things, including last weeks episode of “American Horror Stories : Coven”.

…and the name comes from a classic horror film we just love:

The Haunted Orchard

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , , , , , on October 21, 2013 by cocktailvultures

horchard copy 2Haunted Orchard

A flavorful cocktail that combines those seasonal elements — apples and cinnamon — and makes a perfect accompaniment to an evening of ghost stories and crackling logs.  Enjoy your stroll through the Haunted Orchard…

To an iced shaker, add:

2 ounces bourbon
1 ounce Fireball Whisky http://www.fireballwhisky.com
2 ounces apple cider
1/2 ounce freshly-squeezed lemon juice
2 dashes Peychaud’s Bitters

Shake vigorously and strain into a chilled cocktail glass. Garnish with a twisted strip of apple peel.

The Hudson Witch, a Strega based cocktail

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , , , on October 21, 2013 by cocktailvultures

hudson witch workHudson Witch

Strega, that sweet, herbal liqueur from Italy, was an under-utilized ingredient until the Cocktail Vultures came along. We enjoy it not only for its witchy name and origins, but for the breath of spring meadows it lends to a drink, without the bitterness of other aperitifs and amaros. This is one of the first recipes the Cocktail Vultures concocted together, and so we gave it the name of the mighty river near our homes. It was a hit at a local charity event here in Poughkeepsie, and cast its spell over a hundred costumed revelers.

To an iced shaker, add:

2 ounces bourbon
3/4 ounce Strega
3/4 ounce lime juice
1-2 dashes bitters — we prefer aged, whisky-flavored varieties

Shake vigorously and strain into a chilled cocktail glass.

Garnish with some maraschino cherries speared on a contorted twig from a spooky hollow, or just a nice plastic sword pic.

Apple Bobber

Posted in Booze News and Events, What I'm Mixing with tags , , , , , , , , , on September 21, 2013 by cocktailvultures

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If you’ve been wondering how to work the delicious, fresh apple cider available this time of the year into your cocktail strategy, without serving up a cup of sticky sweetness more suitable for a children’s party, the Cocktail Vultures have figured it out for you. We’ve been toying with the bounty of our beautiful Hudson Valley for awhile now, using both refrigerated fresh cider from local markets, and the even-better liquid Autumn being squeezed in our very own cider press. Here’s the result of our (hic!) labor, and don’t be surprised when your happy guests start asking for another Babble Popper, or Papple Bopper, or…

To a shaker filled with ice, add:

1 ounce caramel vodka
1.5 ounces Amaretto
2.5 ounces of fresh apple cider
1/2 ounce freshly-squeezed lemon juice

Now shake that vigorously for a good 20 seconds. The density of the fruit juice needs to break up in the drink and completely emulsify with the liquors. When shaking is complete, strain the result into a rocks glass filled with fresh ice cubes. Dust with cinnamon. Add a cocktail straw and a twist of lemon. Dapple Doppers to you, too!

Shipwrecked Salted Caramel Martini

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , on August 16, 2013 by cocktailvultures

shipwreckedSHIPWRECKED

Salted Caramel Martini

We just adore gilding the lily around here. Our Salted Caramel Martini was so popular, we thought we’d go back to the lab and see what else we could do with it. It’s still a simple pour with only two ingredients. However, after tasting Brinley Gold Shipwrecked Vanilla Rum (http://m.brinleygoldshipwreck.com/#!The%20Rum|gallery_page), we decided to swap it for the vanilla vodka — a wonderful way to enrich the flavors in what is definitely a dessert cocktail. We also kicked up the garnish a bit by rimming the glass with a mixture of brown sugar and Kosher salt — really delivers the sweet/salty we all want in a salted caramel.

To a shaker filled with ice, add:

1.5 ounces caramel vodka
(We recommend http://vangoghvodka.com/van-gogh-our-vodkas/dutch-caramel-flavored-vodka/)
.5 ounce vanilla rum

Prepare chilled glass by running a fresh piece of lemon peel around the rim; roll the rim in the brown sugar and salt mixture. Sprinkle the glass lightly with some chunky Kosher salt.

Shake vigorously. Strain into the prepared glass.

Always drink responsibly; always drink well.

Voodoo Volcano

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

voodoo copy 2VooDoo Volcano Bowl

The original Volcano Bowl was featured at Don the Beachcomber’s — we added a little VooDoo with some Deadhead Rum and a Zombie formulation for an easy pour.

To a large shaker, add:

3 ounces Deadhead rum
3 ounces gold rum
3 ounces silver rum
3 ounces pineapple juice
3 ounces grapefruit juice
3 ounces freshly-squeezed lime juice
1 ounce maple syrup
3 dashes orange bitters
3 dashes allspice dram
A hearty scoop of crushed ice

Shake vigorously and pour unstrained into a volcano bowl filled with ice cubes. Garnish as desired; we enjoy a few pineapple slices and maraschino cherries. Add 151 proof rum to the volcano reservoir and light carefully.

Serves two to four — time to get out the loooooong straws!

Always drink responsibly; always drink well.

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

blushing copy

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