Fenway Flip

Fenway Flip

1oz rye whiskey
1oz pimm’s no 1
0.75oz cinnamon syrup
1 egg (both yolk and white)
3 dashes of angostura bitters

Add whiskey, pimm’s, cinnamon syrup and egg. Shake without ice first. Then add ice and shake again. Drop a few dashes of bitters on top and swirl with a toothpick.

The Fenway Flip was another amazing drink we got at singlebarrel. I was ordering at the bar with another friend who wanted a flip. The bartender started describing a bunch of different flip cocktails she knew, listing out what the primary flavors and tastes. Most of them were fruits or more typical things you would expect, but the last thing she said was “french toast”. That was intriguing enough for him to order the Fenway Flip. I’m a big fan of this drink. It has this hearty, spicy flavor and a thick, creamy consistency that really tastes like you’re eating breakfast.

I made some cinnamon syrup by adding two cinnamon sticks to my normal simple syrup recipe and letting it infuse for a few hours. The result was great and now I need to try subbing in cinnamon syrup instead of normal simple syrup in a bunch of other drinks.

Mint Julep

Mint Julep

2oz bourbon
0.25oz simple syrup
10 mint leaves

Muddle mint and simple syrup in a glass. Add bourbon and crushed ice. Stir until the outside of the glass becomes frosted. Top off with more crushed ice and garnish with a sprig of mint. Optionally, you can add a few drops of angostura bitters on the top.

Had to make  a Mint Julep to celebrate the Kentucky Derby today.

I first went to New Orleans a couple of years ago with some old friends from high school. I think we were eating dinner at Pat O’Briens (the touristy place where you get hurricanes) and I decided to order a Mint Julep. At the time, I never drank whiskey or cocktails and had no clue what a Mint Julep tasted like. I remember taking my first sip and saying that it was the worst thing I’ve ever drank in my entire life. I’m pretty sure I never finished that drink, which was a huge waste of money considering it was probably super expensive.

Drinking one today and I’m still not crazy about it. At least I finished it.

Ding Ho

Ding Ho

2oz gin
0.5oz st germain
0.5oz orgeat
0.5oz lime juice

Add all ingredients together and shake with ice. Double strain into a chilled cocktail glass. Garnish with lime twist.

Orgeat is expiring so had to make one more thing. This is variation on a Mai Tai that includes st germain. The story behind the name is that a bartender was eating in a Chinese restaurant that was famous for it’s Mai Tai’s. While talking with the restaurant owner, he noticed an unopened bottle of St Germain. The owner had bought it because he liked the bottle but didn’t know any drinks to make with it. The bartender tried to help the owner come up with a signature drink for the restaurant and this was the result. “Maitai” means “very good” in Polynesian and “Ding Ho” is supposedly Chinese for the same phrase. I’m assuming that’s Cantonese and the “Ho” is 好. It must be a good phrase though, considering how many random Chinese restaurants show up when you google “Ding Ho”.

Almondtini

Almondtini

2oz vodka
1oz apple juice
0.5oz orgeat
0.5oz lemon juice

Add all ingredients into a mixer and shake with ice. Double strain into a chilled cocktail glass and garnish with lemon twist.

Orgeat adds a really nice touch to this drink. It’s got a fruitiness to it but the almond flavor creeps in under all the fruit to give a slight nutty aftertaste. I really enjoyed this combination and want to try some more things. Now I just need to buy my almond milk in smaller quantities. I had to waste almost an entire half gallon of almond milk because it expired so quickly.

Trinidad Sour

Trinidad Sour

1oz angostura bitters
1oz orgeat
0.75oz lemon juice
0.5oz rye whiskey

Add all ingredients together and shake with ice. Strain into a chilled cocktail glass and garnish with a lemon twist.

I originally had this at singlebarrel and I watched as the bartender filled an entire jigger with Angostura bitters. I was super confused so I looked up the recipe afterwards. It turns a normal cocktail on it’s head and uses angostura bitters as the base spirit with whiskey as the complement. Overall, it’s a very interesting drink with a very strong, in your face flavor. Not the most refreshing drink but a very good change of pace.

Japanese Cocktail

Japanese Cocktail

2oz cognac
0.5oz orgeat
3 dashes angostura bitters

Add all ingredients and shake with ice. Strain into a chilled cocktail glass and garnish with a twist of lemon peel.

This cocktail has been around since 1860 and was apparently made for the first Japanese diplomat in the United States. This drink is totally not racist.

Mai Tai

Mai Tai

2oz aged rum
0.5oz orange curacao
0.75oz lime juice
0.5 simple syrup
0.25oz orgeat

Add all ingredients together and shake with ice. Strain into a glass of crushed ice and garnish with a lime wheel and mint sprig.

This is the traditional recipe and not the one involving pineapple juice or grenadine. Since I just made orgeat, I’m trying everything that I can that uses it. I also didn’t have rich simple syrup (2 sugar to 1 water) so I doubled the amount of regular simple syrup.

Bourbon Lift

Bourbon Lift

1.5oz bourbon whiskey
0.5oz heavy cream
0.5oz orgeat
0.5 coffee liqueur
club soda

Add ingredients together and shake with ice. Double strain into a chilled highball glass and top with club soda. Pour the club soda from a height of ~6″ to increase the amount of head.

Soooooooooooooooo much head.

Orgeat

6.5oz almond milk
6 tablespoons of sugar
8 drops of almond extract
4 drops of orange flower water

I’ve been wanting to buy Orgeat for a while but I didn’t want to spend $20 to buy and ship a tiny bottle of almond syrup. At the same time, making homemade Orgeat typically requires grinding up almonds, straining them, and too much effort. I finally found a simple recipe that utilizes Almond Milk in place of raw almonds and gave it a try.

Tacotini

Tacotini

1.5oz green chile vodka
0.75oz simple syrup
0.75oz lime juice
2 cucumber slices

Muddle cucumber slices. Add remaining ingredients and shake with ice. Double strain into a chilled martini glass and garnish with a slice of cucumber.

Rosemary brought over some green chile infused vodka from St. George Spirits. It smells heavily of jalapeño and cilantro and has an intensely strong aftertaste. After some quick research, I settled on cucumber to complement the strong chile flavor. It resulted in a very smooth and incredibly unique flavor reminiscent of fresh salsa (or tacos!).