Archive for whiskey

Old-Time Whiskey Punch

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , on June 18, 2014 by cocktailvultures

OTWPOld-Time Whiskey Punch

This is an easy way to get a large party started; the only prep work is the homemade ginger syrup which can be made days in advance. It’s also simple to cut this recipe in half for a more intimate group of happy holiday drinkers. A few floating pineapple slices and a ton of mint would make a nice presentation.

To a large punch bowl, add:

6 cups (or a large block) of ice
2 750 ml bottles of Seagram’s Seven American whiskey
2 cups homemade ginger syrup
64 ounces orange-pineapple juice
2 liters of club soda or plain seltzer

Stir thoroughly and anticipate frolicking!

Always drink responsibly; always drink well.

Homemade Ginger Syrup

Take a generous “hand” of unpeeled fresh ginger and chop it thoroughly — alternately, hack it up and throw it in a food processor. Measure the result and add it to a saucepan along with 1.5 times the same amount of water (for example: if you wind up with 1 cup of ginger, use 1.5 cups of water). Bring to a boil then simmer for 30 minutes.

Let cool for a minute or two, then strain and measure the remaining water (I strain mine into a large heat-worthy measuring bowl). Add an equal amount of sugar (1 cup water gets 1 cup sugar) to the warm ginger-water and keep stirring until all the sugar is dissolved. If you’re not going to use it right away, add a jot of white rum or vodka as a preservative and refrigerate. Keeps for about a week.

(Quickie-Cheat: substitute ginger ale
for the club soda in the cocktail above and leave out the ginger syrup.)

End of the Rainbow

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , on March 14, 2014 by cocktailvultures

end of rainbow copyEnd of the Rainbow

St. Paddy’s Day arrives just as Winter is loosening its grasp, and having survived it, we all look toward Spring, thinking a little luck may be in order. Here’s a gilded cocktail to raise in celebration; even if we didn’t get the whole pot of gold, at least we’ve got each other.

To an iced shaker, add:

3 ounces Irish whiskey (we prefer Bushmills –
1/2 ounce Goldschläger
1 1/2 ounces freshly-squeezed grapefruit juice
1 dash Angostura bitters
Pinch edible gold powder

Shake vigorously and strain into a cocktail glass. Garnish with another pinch of edible gold powder on the surface of the drink.


Always drink responsibly; always drink well.

The Ghosts of Manhattan

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , , on January 8, 2014 by cocktailvultures

IMG_6815Ghosts of Manhattan

What to do with those interesting, un-oaked whiskeys hitting the market? They need taming if their flavors are to be enjoyed and not eliminated with an overabundance of sweet mixers. We took some Coppersea Raw Rye and fashioned it into a dry, transparent Manhattan of sorts — cool and astringent, with an almost papery aftertaste. A couple of cocktail cherries won’t go amiss, as they add a touch of sweetness.

To an iced shaker, add:

2 ounces Coppersea Raw Rye
1 ounce Lillet Blanc
2 dashes lemon bitters

Shake vigorously and strain into a chilled cocktail glass. Garnish with a few cocktail cherries.

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
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.

How Rye I Am

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, What I'm Mixing with tags , , , , , , , , , on March 25, 2013 by cocktailvultures

Templeton Rye

This weekend we explored a couple of very old-timey recipes that make use of rye whiskey. The Algonquin was invented at the bar in the venerable NYC hotel of the same name; a jot of pineapple juice is among the ingredients and it smooths and sweetens the drink Just Enough without taking over the well-balanced flavor profile. We also took The Oriental out for a spin; it uses sweet vermouth and fresh lime in perfect proportions to showcase the beauty of a good rye.

So what’s a good rye? We love Templeton, a smooth, complex whiskey without any of that stinky-old-man thing you get from some ryes. This IS the good stuff!

Always drink responsibly; always drink well.


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
.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.

Prohibition Repeal Day! December 5th

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, Girl Drink Drunk, Meet the Vulture Squadron, Uncategorized with tags , , , , , , , , , , , , , on December 5, 2012 by cocktailvultures



If ever there was a day for Cocktailians, Imbibers, Drunks and Casual Tipplers to celebrate, it’s today, which marks the 79th anniversary of the repeal of the 18th amendment, Prohibition, or as we like to call it, Alcoholic Independence Day.

So go out or stay in and raise a glass to common sense and good taste and to the fine work of forgotten bootleggers of yore who kept us at least in bathtub gin and smuggled rum, and to Al Capone who made his legend keeping the hooch flowing.

Mad Monster Cocktail Party

Posted in Booze News and Events, Classic Cocktails, The Vulture's Library with tags , , , , , , , , , , , , , on October 19, 2012 by cocktailvultures

A wonderful collection of lounged up Monster themed tracks to get your Halloween party in the perfect mood for  some Spooky Cocktails or to raise the Spirits either bottled or buried.

Brought to you by one of the Inner Circle of the Cocktail Vulture Squadron, Jimmy Psycho !










Track Listing for “Mad Monster Cocktail Party”:


  1. 1.“Grim, Grinning Ghosts a.k.a. “Disney Haunted Mansion Theme (w/ Psycho Charger)
  2. 2.The Munster’s Theme
  3. 3.Tubular Bells (Theme from “The Exorcist”)
  4. 4.That Old Black Magic
  5. 5.Halloween Theme
  6. 6.The from Dark Shadows
  7. 7. Jezebel
  8. 8. Beetlejuice
  9. 9. Psycho Suite
  10. 10. Old Devil Moon
  11. 11. Scooby Doo, Where are You?
  12. 12. Phantasm Main Theme
  13. 13. Rock, Water, Wind (Blair Witch Project)


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.


Cabin Fever Maple Infused Whisky

Posted in Booze News and Events, Drink It Like a Man with tags , , , , , , , , , , , on December 6, 2011 by cocktailvultures

Here is another brand recommendation that we have field tested and drinker approved. Cabin Fever Maple Infused Whiskey.  This is a small batch family made product that is incredibly smooth and with a deep rich flavor that despite it’s namesake, is not a sickly sweet liquor. It is a full 80proof whiskey with a delicious maple/caramel/vanilla flavor. Cold filtering removes the excess sugar and smooths the whiskey out very nicely.  Try it in Coke instead of Jack Daniels for a simple to make but wonderful to taste Cabin and Coke……. Go to their website Cabin Fever and read all about it.  Even better is that I have found this available at a value price (even for NYS)  Use it anywhere you would use a mixing whiskey or straight up.   I have replaced the rum in my Bananas Foster with this to rave reviews. so give it a try, I have talked with the owner of the company when I called with a few questions and they could not have been more happy and helpful…… Enjoy!

text from their website:


Cabin Fever is an 80 proof Maple Whisky that has dark rich tones and is incredibly smooth. Chilled filtered so it is not too sweet, Cabin Fever’s taste is a harmony of oak and maple at the forefront with hints of caramel and butterscotch. It benefits from traditional craftsmanship such as 100% Vermont maple, three-year barrel aging and a devotion for extremely high quality.

posted by JN