Tuesday, March 30, 2010

The Beatnik


  • 1/2 oz tawny port
  • 1 1/2 oz Averna liqueur
  • 1 oz small batch bourbon whiskey
  • flamed orange peel for garnish


  1. Rinse a cocktail glass with port and pour into a mixing glass with the remaining ingredients.
  2. Stir 30 times over ice.
  3. Strain into a cocktail glass.
  4. Garnish with a flamed orange peel.

Wednesday, March 17, 2010


Finally found the right recipe! Thank you Gary Regan. Every recipe
omits creme de violette because it was esentially unavailable for
years. It is now imported by Haus Alpenz and a semi-proper Aviation
is now possible. I say semi because the original recipe called for
quite a bit less of the liqueurs. I prefer to be able to taste them
and think the older recipe is too tart.
1 1/2 gin
1/2 lemon juice
1/2 maraschino
1/2 creme de violette
Shake and double strain.

Tuesday, March 2, 2010

California Sherry Wine Cobbler

I finally opened up the bottle of Tio Pepe I purchased at Howe's going
out of business sale. This drink seemed like the best use of it. We
also tried an Adonis. (essentially a sherry manhattan). Both were
excellent, the cobbler was not quite sweet enough though so I added
more pineapple syrup.
The sherry cocktail is nice when you want something slightly less
alcoholic. Maybe at the end of the evening after a strong one.

Serving vessel: a pint glass.
1/4 oz sugar
1 oz pineapple syrup
Fill with ice.
6 oz sherry
Stir with a spoon.
Ornament with an orange, pineapple and berry.
Top with Port, a little.
Serve with a straw.

Monday, March 1, 2010

Ginger Peartini

Is it a "tini" if it has gin? I've been wanting to make things with
my pear brandy from Clear Creek. Here's experiment #1

1/2 oz Clear Creek Pear Eau de Vie
1/2 oz Ginger Liqueur
1 1/2 oz gin
Stir with ice and strain.

I enjoyed it. Next time I will mix it in favor of more gin. It's a
little sweet.