Archive for vanilla

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.

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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