Archive for simple syrup

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.

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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…