Saturday, December 14, 2013

Milan Cocktail

I am not a fan of fruity drinks. I'll take chilled corn whiskey over a Blue Hawaiian any day. It was because of this I decided it was time for me to make something fruity that I could tolerate. Thus the Milan cocktail was born. Made with vodka, orange and lime juice, limoncello, simple syrup and cranberry bitters, it surprised me with how dry this drink was while still being sweet enough for even the most alcohol averse of sorority girls. If your anything like me there’s nothing better in the grip of a deep freeze than a nice summer cocktail to remind us that it will all be okay, even if Ned Stark does like to remind us that winter is coming.



The Milan Cocktail

1.5 oz. vodka
1    oz. fresh orange juice
.5   oz. fresh lime juice
.5   oz simple syrup
.5   oz. Limoncello
8 drops cranberry bitters

Add all ingredients to mixing tin and shake vigorously. Strain into martini glass and garnish with a lime twist.

Columbus Circle


Fall has finally arrived in California this december making me miss the crisp chill of New York at Christmas. Well I may not be able to head over to see the tree at Rockefeller Center anymore I can harken back to those cold winters with one of my favorite fall/winter cocktails, the Columbus Circle. This cocktail blends bourbon, sweet vermouth, double black shrub (recipe below) and black walnut bitters. Sort of an applely Manhattan, this drink always reminds me of those cold winter days…and the bourbons that warmed me through them.



Columbus Circle

 2   oz. bourbon
.75 oz. double black shrub
.5   oz. sweet vermouth
 3-4 drops black walnut bitters

Add all ingredients to a mixing glass. As for the bitters, be careful. Black walnut can quickly overpower any drink so make sure not to exceed three to four drops, and I do mean drops, use a dash and your cocktail instantly turns into pancake syrup. Fill glass ¾ with ice and chop. To chop a cocktail simply taking a mixing spoon and repeatedly stab the contents of the mixing glass for 15-25 seconds. This allows for a thin veneer of ice to form on top of the cocktail while still retaining the clarity and further coldness of a stirred drink. Strain into a martini or coupe glass and garnish with a brandied cherry. (You can substitute good old maraschino if you don’t feel like spending the money or time on making them)

Double Black Shrub

1.5 cups apple cider vinegar
1.5 cups sugar
1.5 Arkansas black apples (can substitute your favorite cooking apple)
15  blackberries muddled into a paste
1   tablespoon of good aged Balsamic vinegar

Add apple cider vinegar to a saucepan and heat until near a low boil. Add in sugar and stir until dissolved. Add Apples and blackberries to syrup, simmering for 30 minutes at a low temp. Finally add in balsamic vinegar and pour contents of pan into a mason jar. Now place your shrub in the fridge for 2 weeks. It’s during this time that the natural yeast within the fruit will begin to mellow the flavors. After the first week strain out all solids and put back into fridge for the second week before using it.