I have something a little different for you on this post. Video! I’ve been holding back on putting together a video and I’m not sure why, but anyways, I made this video and had so much fun!Read More
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!
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
I love summer and I love the heat, but it has been a bit crazy these past few days here in Portland with temps reaching 105°. This Watermelon Cocktail is perfect for these warm evenings, it’s so refreshing and one of the nice things about this cocktail is that you don’t need to add simple syrup because of the sweetness of the watermelon. One thing I want to mention is that the flavors (watermelon, lime and mint) seemed to get better as it rested, it might be a good idea to add the lime juice and mint to the watermelon juice before refrigerating it. I made it right in the glass but I could see this being made ahead of time so all you would have to do is add the vodka. I chose vodka because that’s what we had on hand, but I think this would work great with rum as well. Enjoy and stay cool folks!
- 4 oz Watermelon Juice
- 1 shot of vodka
- Juice of 1 lime
- a few mint leaves
- Makes one cocktail
Cut up the watermelon into chunks and place in blender a few chunks at a time and blend high speed until liquified, then continue to add the rest until you’re done. Pour Watermelon juice into a container and refrigerate.
Tear the mint leaves a bit and Muddle them in a rocks glass with the lime juice. Add the vodka and watermelon juice and stir well, add ice and enjoy.
It has been hot in the Pacific Northwest and with no end in sight. Triple-digit temperatures deserve something special so I ordered a popsicle mold. Frozen Margarita on a stick sounded just about right, and it was, these are quite delicious!Read More