Chilled Cider Punch

Chilled Cider Punch - Hero

Today’s interlude is brought to you not by Jerry Thomas, but by the New Year’s Eve party I made this for. This is a (very tasty) recipe, modified in this particular occasion, from Saveur magazine, presented below. I’ve made this a few times now, though, and it’s always a hit. A little dangerous alcohol-wise, and addictive, but hey, it (was) New Year’s Eve. Might as well!

For those of you in the northeast, be warned! Your houses are about to be chilled again with a “one-two punch” (their words, not mine, so it’s okay) of more bad weather this weekend. It’s times like these I really miss being back home. Which is weird, I know, but it’s just how I am. Will hopefully be up in the snowy California mountains soon, which is almost as good. Anyways, wait out the storm with a hot cider and then you’ve got all three words in one blurb! I mean… a good drink. Both.

Chilled Cider Punch - Ingredients

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A Toast!

Cheers!

2016 was probably not the best year. A lot of bad stuff happened, but there was a lot of good stuff too.

I, for one, managed to churn out more than my goal of 52 posts, so that was fun for me — and hopefully for you too. I learned more about how to make drinks, what to do and what not to do, and what flavors or combinations are probably best left in the 1800s.

So, on to the next one. Here’s to the year that passed, the year that is coming, and that each one will always be better than the last.

Happy New Year!

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The Nasty Woman – Election Day

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Oh thank god, it’s finally here. I can stop refreshing the same page over and over again, and I can also stop getting 14,000 emails a day from the same campaign, asking me to send just a little bit more money. And hopefully we’ll have a good new president. This is the first in a series of two drinks for an Election Night party we’re having this evening, and feel free to drink along! (The Bad Hombre needs to sit for a little while, so it’s not ready for tasting yet, even though it’s pictured.)

What news today? Please god vote. And vote for Hillary. I probably shouldn’t be partisan on the blog, but whatever. Let’s not have our country ruined. Also, I almost changed that to “vote if you’re old enough” but really everyone here is 21+, right? Guys?

The Nasty Woman - Ingredients

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The Upside Downer – Halloween

The Upside Downer -

Happy Halloween everyone! I hope you have a lovely day (night?) of scary things (besides Trump), creepy happenings, and general merriment. Oh, and cocktails!

Surrounding this holiday, I saw a lot of different lists of cool black cocktails, so I made my own. Turns out activated charcoal is surprisingly expensive, but I think this came out pretty great, so it was worth it.

Also, if you haven’t seen Stranger Things, the source of this drink’s name, you should do it! Our friends had a Stranger Things themed Halloween party this weekend and it was great.

No news today, because Halloween.

The Upside Downer - Ingredients

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The Hamilton and The Burr

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Occasionally, I will have guest posts here on the blog, from interested friends and compatriots who like to drink, and like to read the news. In this case, the following two drinks come from someone who is much better at following current events and politics than I, whether they’re current or, well, 200+ years ago. I submit for your approval, the Hamilton and the Burr. Apart from my own tasting notes at the end, this is from the great Manny Antunes, who has just graduated from law school! Congratulations!

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The Deep Blue Sea – Shark Week

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It’s Shark Week, the only time people care about the Discovery Channel! And so, to a drink.

I tried something a little bit different this time, taking a pre-existing drink more specifically and modifying it. And I think it worked out well! The original recipe is the “Fred Collins Fizz,” from the New Guide for the Hotel, Bar, Restaurant, Butler, & Chef (that’s a mouthful) by Bacchus & Cordon Bleu, 1885. Instructions are copied verbatim, except for the last two. Adjustments were made by the replacement of orange with blue curaçao, as well as the addition of grenadine. To bring the blood into the blue ocean water.

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The Deep Blue Sea

  • 2 ounces bourbon
  • 1/2 ounce simple syrup
  • juice of 1 fresh lemon
  • 1 teaspoon blue curaçao
  • 6 ounces fizzy lemonade
  • a dash of grenadine
  1. Mix the bourbon, simple syrup, and lemon juice in an iced cocktail shaker and shake.
  2. Strain into a large bar glass that is half filled with shaved (or finely crushed) ice.
  3. Add the curaçao
  4. Pour the lemonade into a collins glass, and pour the contents of the bar glass into it.
  5. Dribble a little bit of grenadine into the top of the glass, and watch with satisfaction as it settles to the bottom
  6. Enjoy, while deciding that you won’t go into the ocean for at least another year. Maybe July of 2016 you’ll give it another shot.

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Tasting Notes:

BN: This was really good. Normally I say that because I’m proud of myself but this was awesome. It wasn’t super alcoholic, and the tartness of the fresh lemon worked incredibly well with the hint of grenadine. I tried it without the grenadine and it wasn’t quite the same. Well done, bartenders of 1885. Only disappointment was that it ended up green and red instead of blue and red, and kind of looked like it should taste like watermelon.

PiC: YUM. So tart and so tasty. *dives face into glass for more*

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