Cheers! A Cocktail Roundup

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Happy New Year! Well almost. I thought it would be fun to share some of my favorite cocktails from the blog so if you’re looking for anything special to make drink-wise you might want to try one of these. Surprisingly I don’t have any cocktails that are made with sparkling wine, but really that’s good on its own anyways. 

Man this year has flown by, full of highs and lows and some career questioning “Where the fuck am I going with all of this?” moments. Just like most people I suppose we always need to adapt to the changes around us and the changes within ourselves. Animals migrate for a reason. Not that I plan on migrating anywhere but it’s more about adaptability and knowing where you need to focus. Have I found that? Yes, no and sort of. I’m just terrible at marketing myself. It makes me feel so yucky. It’s like a job interview on steroids. But the reality is people have absolutely nothing to lose by trying. I read an article recently in the NYTimes by a comedian Emily Winter, “I Got Rejected 101 Times”, and it was comforting to know how hard it can be to get that lucky break, a gig, a job, a performance. Anyways it inspired me to get out of my comfort zone a bit and see what might happen. I mailed out some postcards last spring to market my food photography and nothing happened and I got so discouraged, lol, but that is life and I just have to try more and do more. That is all. It’s not really complicated. I did get a couple food photography gigs near the end of the year, unrelated to the postcard mailers, so this year has left me on somewhat of a high note. 

I wish you all a great new year, the joy of discovering new food and experiences, and the persistence to make things happen! 

Cheers!

Cherry Bourbon Cocktail

Mulled Wine

Autumn Smash Cocktail

Manhattan Cocktail

Cucumber Infused Vodka

Scofflaw

Tamarind Whiskey Sour

Watermelon Cocktail

Bloody Mary

New Year’s Cherry Bourbon Cocktail

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I was poking around our bookcase the other day and came across the book Imbibe! which I’ve never read, and still haven’t. But it did get me googling the author’s name David Wondrich, which brought me to Imbibe Magazine’s website (what a great site!) There are so many cocktail recipes it’s hard to pick one. I chose “The Dewberry Hotel’s Panic Button” definitely not for it’s name (although it's not hard to imagine a cocktail being named as such in 2017) but that it contained bourbon and two liqueurs that I’ve been wanting to try out for a long time. Amaro Averna, an Italian digestif, and Heering Cherry liqueur. I made the drink exact to the recipe, but it didn’t look like the drink in the article, however it tastes really good. Jeff thought it was sweet, but I didn’t find it too sweet, lots of earthy flavors with a taste of cherry that’s not overwhelming. I recommend using a large ice cube since they melt much slower than traditional ice cubes, here I used Tovolo Sphere ice molds, we have similar size large cube trays but these seemed to work nice for this style glass, plus they look like snow balls. Oh and just about the best maraschino cherries I’ve ever tasted are Bada Bing Cherries. Wishing you all well for the new year! Goodbye 2017, you were a really weird year. Cheers to 2018!

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New Year’s Cherry Bourbon Cocktail

  • 1 1/2 ounce Bourbon
  • 3/4 ounce Amaro Averna
  • 1/2 ounce Campari
  • 1/2 ounce Heering cherry liqueur
  • 1/4 ounce fresh lemon juice
  • Large ice cubes or spheres
  • Maraschino cherries

Shake all the ingredients with ice to chill, then strain into a glass holding a single large ball or cube of ice. Garnish with cherry.

Recipe adapted from Imbibe Magazine

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