Archive for irish whiskey

Irish Nightcap

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

nightcap correct

Irish Nightcap

What’s the tea drinker to do at an Irish pub, when everyone else orders Irish coffee? ‘Tis a lovely way to end a meal, to be sure, but there’s simply no way around it if you don’t like coffee. The Cocktail Vultures have been tinkering with tea syrups lately and we’ve devised a two-fisted nightcap that unites Irish whiskey and Irish tea, along with some other things to put a twinkle in your eye, Irish or otherwise.

To a teacup or hot beverage glass, add:

1.5 ounces Irish whiskey
.5 ounce ginger liqueur (we prefer https://www.stirrings.com/real-products/liqueurs/ginger)
.5 ounce Irish tea syrup
2 ounces hot water

Stir thoroughly. Squeeze a small piece of fresh lemon into the glass and stir again. Drop in the lemon and serve.

Slainte! And don’t forget to leave something for the fairies.

Tea Syrup:

Brew 8 ounces of Irish tea — we used two tea bags, and tossed in a cinnamon stick during the brewing process. Add a cup of sugar and stir until dissolved. Drop in a generous swath each of orange and lemon peel and store in refrigerator. Will keep about a week.

Advertisements

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