Camper English is dropping some cocktail science, as per usual, but today it takes a little bit more of a...childish bent than usual. He tells of bars around the world (over a dozen by his count) utilizing kid's breakfast cereal to make delicious cocktails. In his words, "Some folks are serving them up in bowls with a spoon, while others are infusing cereal into milk or directly into liquor," and as odd as it sounds, some of them sound freakin' delightful. Maybe we'll get ahead of the curve with this breakfasty trend and make some Egg McMuffin cocktails - people seemed to like the McNuggetini cocktail that went around the web a few years ago, right?
Beer cocktails are all the rage right now, and we've found they're a great way to convince "beer only" drinkers that they might be cocktail people after all. We like this combination of Aviation gin, lemon, honey and Hefeweizen - we imagine it's floral, tart and sweet without being overwhelming. The Aviation folks say it pairs well with Buffalo chicken and football, so who are we to question that?
Beer's Knees Cocktail
1½ oz. Aviation American Gin
1 oz. Lemon juice
1 oz. Honey syrup*
3 oz. Widmer Hefeweizen
In a pint glass, add spirits and mixers (through beer). Fill with ice. Shake vigorously. Strain into a collins glass filled with or without ice. Garnish with a lemon wedge.
*To make honey syrup: Combine equal portions of honey and water in a sauce pan. Bring to a boil until all the sugar has dissolved. Let cool.
Things have been pretty quiet around here, we admit. Part of that is because our fearless Editor In Chief decided he was going to try his hand at some actual bar tending rather than sitting around the Liquor Snob offices in a whiskey-stained kimono cracking the whip at the interns. Without his steady hand at the wheel, our work ethic got a bit lax, but we're sure you'll forgive us.
We still plan to hold up our end on news & reviews here at Liquor Snob if we can punch through the lethargy. Check out Cocktail Chasers for cocktail recipes and experimentating. Oh, and thanks for stopping by!
We're not going to fight it this year - the Holiday season is coming and that means it's time to get fat. If it's anything like our previous years it'll start with us having a few extra cocktails and a few (hundred) extra candy bars at Halloween, and end with us casually wondering how many thousands of calories we've consumed while getting over our hangover on January 1.
In anticipation and celebration, we've decided to make a batch of Tom and Jerrys now, to leave our self respect at the door. Head on over to Chow.com for the recipe we'll be using - basically you make an egg noggy base that has booze in it, then add booze to it. Let's do this.
Back when we were in college (read: when the crust was still cooling on the earth) we were fascinated with "what glows under black lights." By "fascinated" we mean "we loved painting things with laundry detergent under a black light while drinking gin and tonics and wearing white clothes." Sue us - we were idiots.
If you're looking for something a little more adventurous, we recommend Aurora Jungle Juice, which apparently looks absolutely badass under said blacklights. We do, however, recommend you leave the laundry detergent out of it.
WHAT YOU NEED
2 liters Gin or Vodka
9 Liters Tonic Water
3-4 Bottles Roses Mojito Passion, OR 3-4 Canisters of Pink-Lemonade Concentrate
Mix all ingredients together shortly before the party begins.
Add ice as late as possible before drinking.
In our new life as a Sunday morning bartender, an important job is making sure we have a delicious bloody mary waiting when a customer orders it. We do Bloody Mary (vodka), Bloody Marie (aquavit), Bloody Maria (tequila), and Bloody McCarthy (bourbon), so I'm not worried about the booze (though i may think about kicking up some bacon-infused vodka in the future). What I want to do is kick up my bloody mary base a notch.
To that end I've been reading up, and it looks like I'm on the right track. I use local horseradish when we can get it, homemade pickle brine, a bit of beer, and anything else to make it tastier. To that end we've rounded up a few likely suspects for an excellent base.
See them after the jump, in no particular order - anybody have a recipe that can top these?
The woman in this video appears to be making a simple cocktail of some kind. We THINK it says something about a mojito, but our lizard brains keep getting in the way because she's wearing lingerie while she does it. Oh well, we suppose we'll just have to watch the video again to see if we can retain something... [via EyeHandy]
Over the weekend we watched the first episode of season 2 of Archer, one of our favorite shows in the universe. The episode, called "Swiss Miss," took place in Switzerland, and featured a cocktail called a "Green Russian," to hilarious results. We caused quite a stir by jokingly posting to Facebook that we were whipping up some Green Russians, and afterward our interest was piqued. We had to try it, but was our assumption that it was a White Russian made with swiss absinthe way off base?
We haven't been shy lately about how much we think punch is an underutilized party drink (big ups to a certain Mr. Wondrich for writing up its delights and dangers), so we were understandably excited when we went to a party this weekend that was serving some. On top of the top-shelf beers and wines circulating the place, they also made Hot African Punch, using a recipe something like this one.
This was a hot punch (we drank ours out of freshly-split coconut halves) and more dangerous and delightful than you might expect since your brain knew there was booze in there but your tongue could barely taste it, and it went down smoooooth. We're just glad they dropped the sugar in the recipe from the suggested four pounds to something closer to two and a half - otherwise our teeth would have exploded on contact.
As we were drinking this delicious, delicious punch, conversation turned to other types of punch and a fellow partygoer mentioned a recipe he had recently found for Chatham Artillery Punch. It just so happens a day earlier our intern-on-the-street Andrew had sent us an email for a punch with the exact same name, though we hadn't had a chance to cover it yet. Turns out the two recipes were slightly different, one being from Massachusetts and the other from Georgia, but they both called for booze by the gallon and served parties in the hundreds.
Our new mission? To someday make Chatham Artillery Punch, in its full glory and see if it, like Andrew says, "hits you like an artillery shell." Here's an excerpt from Andrew's write-up:
The first page was a recipe for a beverage called "Chatham Artillery Punch". The first thing that strikes you is that the ingredients are measured in quantitative terms like "quarts", "dozens" and "gallons" - and we're not talking fractions here either. Secondly, this mixture continues to impress with ingredients like "Catawba Wine", "Hennessy", "Santa Cruz Rum" and "Champagne". And finally, the directions fire gems at you such as: "tin bucket", "cedar tub" and "serves 200"!!
Finally, our chance to mix cocktails in tin and cedar, our true medium. Find the recipe above or on Flickr.
Chow has really been wowing us lately with some of their recipes - we posted about their DIY Amaretto a while back, and now they're hitting us with a recipe for "smoky" scotch apple cider. We will be mixing up some of these ASAP, you'd better believe it.
1/2 cup apple cider
1 teaspoon honey
1 (3-inch) cinnamon stick
1 (1-by-2-inch) lemon peel
2 tablespoons single-malt, not-heavily-peated Scotch whisky, such as Glenlivet
1/4 teaspoon heavily peated Scotch whisky, such as Laphroaig
1 1/2 teaspoons freshly squeezed lemon juice
Heat apple cider, honey, cinnamon stick, and lemon peel in a small saucepan over medium heat, stirring until the honey has melted and the cinnamon is fragrant, about 3 minutes.
Turn off the heat, add both Scotches and the lemon juice, and stir to combine. Transfer to a heatproof glass and garnish with the cinnamon stick and lemon peel.
When our fearless Editor in Chief was out in Las Vegas last month, he happened to go to a bar called Frankie's Tiki Room. Since then, he has done nothing but talk about how great the drinks were, how much fun the kitschy atmosphere was, blah blah blah. Since we're not scheduled for our Liquor Snob Intern Vegas Getaway and Fun Run* for a while, we figured we'd try to find a good resource for tiki drink recipes.
Of course, there's always Tiki Bar TV (not that they seem to update anymore), but sometimes you want to hold the drink recipe in your hands - or give it as a gift. That's where Trader Vic's, a name indelibly associated with tropical cocktails, comes in:
Every major tropical beverage (alcoholic and non-) is here--daiquiris, mai tais, punches, etc.--and Siegelman gives a snappy introduction to each, interspersing the cocktail recipes with quotes from Vic himself (on the mai tai: "Anybody who says I didn't create this drink is a dirty rotten stinker"). Ninety-five drinks later, a chapter on food appears, with suggestions for 35 pupu platter dishes, finger foods, salads, buffet-style entrees and desserts (some of which call for Trader Vic's bottled sauces). While there are certainly more high-end books on entertaining Polynesian-style available, none beats this one's authentic kitsch.
We figured since we're out in Vegas for Harlem's shot drink showcase we should commemorate the day by finding a nice book of shot recipes for our readers to try at home. The Big Bad-Ass Book of Shots contains over 1,400 shot recipes (though probably a lot of them are variations), and seems like just what the doctor ordered if you're looking to slam a few.
Though we have to say - they list the body shot as one of their recipes, and if you need a book to tell you how to do that you probably don't have anyone to do them off. Sorry.
We don't usually pay much attention to drinks of the "Bachelorette Party" variety (unless we're looking to get Girl Drink Drunk that is, which isn't often). Even with its flair-y nature, however, something about this video appealed to our What Does it All Mean? nature, and we figured we'd post.
Check out this short clip of a bartender pouring nine differently-colored shots from one shaker, and when you're finished scratching your head find out how it's done, hit the jump for the explanation. We feel like that guy from Magician's Secrets Revealed...hope the International League of Drunks doesn't repeal our membership over this.
Somewhere along the way during an extra-long weekend, we've gotten a cold. And it's not one of your piddly little nasal dribbles with a touch of malaise either. This is a full-on, four alarm, holy o'shit Captain Trips supercold.
Or, maybe it's just our first one of the season and we have no perspective. Either way, we've rounded up the best cold remedy cocktail recipes Google could find, so you don't have to go through what we're dealing with right now.