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Purveyor of uncommon wine, spirits & beer.

Filtering by Tag: cocktails

Certainly not the last

Tyty

This last week brought the arrival of some gins that I was excited to get to play with. Gin with laurel, sage and douglas fir? It certainly needs to meet up with ol' Mr. Chartreuse at some point. The Last Word is a classic and often cited as a favorite of many bartenders I've encountered. Easy to make and really gives you some complexity to ponder. Easy and delicious permutations are an added bonus.  

The Last Word (forest style)

1 part St. George Terroir Gin

1 part Chartreuse

1 part Marschino - Luxardo

1 part Lime Juice

Shake. Serve up or in your favorite sipper. Pour through sieve if you prefer an ice-bit-free tipple. Add a couple drops of celery bitters for some extra plant-y pop.

Try The Final Ward variant. Use whiskey (rye if you like)  in place of gin and lemon in place of lime. Boom!

 

On The Cusp

Tyty

Rounding out a several-week rock-block of Dolin Blanc brought me to this Boulevardier variant. It's been quite fitting for the back and forth Spring teaser we've been experiencing. It's at once savory and fresh, bitter and sweet - as much a compliment to both a chill and a warm afternoon sun bath. Dated to about 1927, this Negroni/ Manhattan aside is credited to Harry McElhone and mentioned in his book "Barflies and Cocktails". The history of such rediscovered classic cocktails are, for the most part, well documented with variants, prevalent and perverse — this is merely meant as a stepping stone, find what works for you. An excuse to experiment with a bit of experience and bias from someone who likes to make and drink drinks. Woodland Boulevardier

1.5 oz Old Weller Antique - try 2 oz for lower proof bourbons

1 oz Campari

1 oz Dolin Blanc

Stir all ingredients with ice and strain into chilled glass.

Express & garnish with lemon or orange zest on finished drink. A good homemade cocktail cherry is another good option. A spoonful of Amaro can add some weight and dimension if you're in the mood. Serve into chilled coupe or punch glass.

Notes on ingredients

Using a sweet or Italian vermouth makes for a richer and deeper cocktail that tends to lean more towards the syrupy side of things. Older, drier whiskey(s) can enhance the bitter quality of the Campari easily leading to harshness. Softer, younger whiskey helps keep things balanced with the higher (107) proof of the Weller gives it a little backbone. Aperol in place of Campari yields a less bitter and higher toned and refreshing sipper.