Tuxedo Cocktail

Olga played tennis this morning and I cut grass - there is something wrong with that! Oh, well... .

I picked a gin cocktail tonight. It was OK but not as good as those we've had the previous couple of days. It won't make our "favorites" list.

'Tuxedo Cocktail'

Recipe (page No. 175 from our Bartender's Guide):

1 1/2 oz Gin
1 1/2 oz Dry Vermouth
1/4 teaspoon Maraschino
1/4 teaspoon Absinthe
2 dashes Orange Bitters

Stir with ice and strain into a cocktail glass
Serve with a cherry.

Salute!

Sand-Martin Cocktail

Tonight we had a 'Sand-Martin Cocktail' (page 153).

It was very good, and similar to last night's Bijou Cocktail. Must be the sweet vermouth and Chartreuse.

Snacks were served with it as you can see in the picture. They were good too!

The recipe:

1 teaspoon Chartreuse (Green)
1 1/2 oz Sweet Vermouth (Noilly Prat)
1 1/2 oz Gin (Mim's)

Stir with ice and strain into cocktail glass.

I used Mim's tonight since I had an open bottle but it really does not taste quite as good as Booth's, even in the mixed drinks.


Cheers

Bijou Cocktail

This is a good cocktail! A Bijou Cocktail. Page 39 from our Bartender's Guide.
We had several neighbors over and all seemed to enjoy it. (The second one was better than the first!). 

The recipe:

3/4 oz Gin (Booth's)
3/4 oz Chartreuse (green)
3/4 oz Sweet Vermouth (Noilly Prat)
1 dash Orange Bitters (Fee Brothers)

Stir with ice and strain into cocktail glass.
Add a cherry on top.

The drink was very much like a Manhattan, in taste anyway. It was very good.

Cheers!

Silver Cocktail

We were a little late tonight - played tennis 4-5:30PM, helped a neighbor with her pool, and then had a beer with another neighbor before we got home.
Tonight's cocktail was very good!  It was a 'Silver Cocktail' on page 159 of our Bartender's Guide.
We could taste the addition of the lemon peel (since we had tasted the cocktail before adding it - forgot to read the end of the recipe, as usual). We recommend this one.

Recipe:

1 oz dry Vermouth
1 oz Gin
2 dashes Orange Bitters
1/4 teaspoon sugar syrup
1/2 teaspoon Marachino (Luxardo)

Stir with ice and strain into cocktail glass.
Add a twist of lemon peel

Until tomorrow...

Third Rail Cocktail

We went from a Third Degree Cocktail last night to a Third Rail Cocktail tonight. It was very good, one of the better ones of late!

The recipe (from page number 172 of the Bartender's Guide):

3/4 oz. Rum (Bacardi Light)
3/4 oz. Apple Brandy (Laird's)
3/4 oz. Brandy (St. Remy)
1/4 teaspoon Absinthe (La Fee)

Shake with ice and strain into cocktail glass.

I think you'll enjoy this one.

Salud.

Third Degree Cocktail

I picked a 'Third Degree Cocktail' tonight. It is a gin based cocktail and different from those we've tried the last several days. Olga and I enjoyed this drink. I think we've gotten used to and like the taste Absinthe imparts to cocktails.

The recipe (page 171 from our Bartender's Guide):

1 1/2 oz Gin
3/4 oz Dry Vermouth
1 teaspoon Absinthe
Stir with ice and strain into cocktail glass.

The sign above was given to us by our daughter several years ago and is now the name of my blog, and has become the "unofficial" name of the cul-de-sac we live in.

This is a better picture of the drink:

Enjoy!

Bermuda Rose Cocktail

Tonight I selected a 'Bermuda Rose Cocktail' (page 39). Although better than those we've had the last couple of days, it still wasn't one of our favorites. Oh, well...

The recipe:

1 1/4 oz. Gin
1 1/2 teaspoon Apricot Flavored Brandy
1 1/2 teaspoon Grenadine

Shake with ice and strain into cocktail glass.

My photographer (Olga) was able to somewhat show our lighthouse (just to right of the drink) that her sister and brother-in-law gave us. It actually has a rotating light the we have come on in the evening.

Sante.

Apple Pie No. 1

This picture is by our front door.  The flowers were the same color as the drink and Olga couldn't resist.
This rum drink (with apple brandy) is the second in two days. Taste was, again, disappointing. I think I'll go back to gin or a brandy base for a while.

Tonight's recipe was on page 33 - 'Apple Pie No. 1'

3/4 oz Rum
3/4 oz Sweet Vermouth
1 teaspoon Apple Brandy (not enough to tell in the drink)
1 teaspoon Grenadine
1 teaspoon lemon juice

Shake with ice and strain into cocktail glass

Not a bad drink - but not a one good either.
But as usual, we drank it up and then got a beer for me and a glass of wine for Olga

Cheers

Puerto Apple Cocktail

A round of golf today for Olga which went well.  I am planning to build a small liquor table/cabinet to hold all the bottles my latest venture has resulted in so I spent the morning designing and then buying the wood for it.

Tonight I picked a 'Puerto Apple Cocktail' mainly because I like the name....

The recipe from page 141:

1 1/2 oz Applejack (Laird's)
3/4 oz Rum (Bacardi)
1 tablespoon lime juice
1 oz Orgeat Syrup (Home-made)

Shake with ice and strain into old-fashioned glass over ice cubes.
Decorate with a slice of lime

Neither of us enjoyed this cocktail. It had very little taste and none of the ingredients were distinguishable. Pity!

There is a tale about the Orgeat Syrup. I couldn't find any locally so I looked up a recipe on the internet. Screwed up the first batch so I had a redo. It cost me about $30. I found some in Baton Rouge last week for less than $5! So much for resourcefulness.

I did like the pictures Olga took so here's another one

Enjoy the day.

Obituary Cocktail

We went off script tonight (instead of the Bartender's Guide), we used a recipe from the book "Obituary Cocktail" with our friends and neighbors.

I fixed an 'Obituary Cocktail'. It is the title of the book lent to us and a wonderful martini adaptation using a touch of Absinthe.
We all enjoyed this cocktail.  The Absinthe smoothed the taste of the Gin and the Gin took the edge off of the Absinthe.

The recipe - which will serve at least two - at least of my company:

4 jiggers Dry Gin (Booth's)
1/2 jigger dry vermouth (Noilly Prat)
1/2 jigger Pernod - I used Absinthe (La Fee)

Chill in a shaker and strain.

Again, it was good but the recipe makes a 7 oz. cocktail, a bit much for me.

Cheers.

Cherie Cocktail

I am late tonight because we went to dinner with 4 friends. It was a great meal at Texas de Brazil in Baton Rouge  - all you can eat with meat being the specialty (all kinds).

I chose a 'Cherie Cocktail' for tonight (page 60 in our Bartender's guide):


One thing I must learn is how to convert measures like "juice of 1 lime" to some kind of amount I really understand. The cocktail was good but it was way too much lime juice!


The recipe:

Juice of 1 lime (size lime, amount?)
1/2 oz Triple Sec
1 oz Rum
1/2 oz Cherry Brandy

Shake with ice and strain into cocktail glass
Add a cherry

As mentioned above, the drink was good but somewhat (?) sour.

As usual, not being the least put off, we drank it all anyway.

Cheers!

Cherry Blossom Cocktail

It's Saturday with all the football games; September is here.

We have to wait a bit to pull for our two favorite teams - Auburn and LSU.  We hope they both win big tonight!

From page 60, I chose a 'Cherry Blossom Cocktail'. The recipe sounded good indeed it was.

The recipe:


1 1/2 oz Brandy
1/2 oz Cherry Brandy
1 1/2 teaspoons Triple Sec
1 1/2 teaspoons Grenadine
2 teaspoons lemon juice

Shake with ice and strain into cocktail glass which has had its rim moistened with cherry brandy and diped into powdered sugar.
Add a maraschino cherry.

Hope you enjoy it.

Morning Cocktail

(I finally finished the patio table so it's in the picture tonight)

Another great Friday with friends playing tennis!  Olga had to come home and recover for a while after her match!

I decided on a 'Morning Cocktail' tonight (page 126), although I can't see myself having one in the AM.


The recipe:


1 oz Brandy
1 oz Dry Vermouth
1/4 teaspoon Triple Sec
1/4 teaspoon Maraschino
1/4 teaspoon Absinthe
2 dashes Orange Bitters

Stir with ice and strain into cocktail glass.  Serve with a cherry.  I even remembered the garnish this time.

Enjoy!

A note: All friends reading this (or even if not reading it) are invited over at 5 - or anytime- to enjoy one with us.)

Parisian Cocktail

Tonight I chose a 'Parisian Cocktail' on page 134 


The recipe is:


1 oz Gin
1 oz Dry Vermouth
1/4 oz Creme de Cassis (I use Mathilde)

Shake with ice and strain into cocktail glass.

Olga and I enjoyed this one sitting on our patio and watching the sunset.  It was very good.

Salute!

Widow's Kiss Cocktail

This is one of the best one cocktails yet!  We sure enjoyed it.

 Just found out that our cocktail from Aug 19 has been entered into a contest.  It was a somewhat original recipe I had mixed on our anniversary.  It was loosely based on a cocktail that we had at a restaurant in Baton Rouge.


Containing  Champagne, St Germaine, and  Pear Liqueur, how bad could it be?  We named it  The 'Anniversary Cocktail'

On to tonight's drink ...the 'Widow's Kiss Cocktail'  (page 190):

1 oz Brandy
1/2 oz Chartreuse (yellow)
1/2 oz Benedictine
1 dash bitters

Shake with ice and stain into cocktail glass.

Cheers to everyone!

Bolero Cocktail

Tonight seemed the night for a 'Bolero Cocktail'  It was quite good, with pronounced apple flavor (duh!). Olga and I enjoyed it and have put on on the "try it again" list.

Bolero Cocktail (found on page 45 in our Bartender's Guide):

1 1/2 oz Rum
3/4 oz Apple Brandy
1/4 teaspoon Sweet Vermouth

Stir well with cracked ice and strain into cocktail glass.

Cheers to all...

Caruso Cocktail

This 'Caruso Cocktail' was a beautiful drink, however it tasted like a watery, minty drink.  The Creme de Menthe overwhelmed the other ingredients.

Caruso Cocktail - on page 58

1 1/2 oz Gin
1 oz Dry Vermouth
1/2 oz Creme de Menthe (Green)
Stir with ice and strain into cocktail glass


Salud!

Leave-It-To-Me Cocktail No. 1

Tonight we visited some friends.  They fixed a wonderful dinner for us, and the company was even better.
I had assembled the ingredients for a 'Leave-It-To-Me-Cocktail No. 1' and took it with us when we went to their house.  (It is on page 113 in our book)

1/2 oz Apricot Brandy
1/2 oz Dry Vermouth
1 oz Gin
1/4 teaspoon lemon juice
1/4 teaspoon Grenadine

 Shake with ice and strain into cocktail glass.

Enjoy - we did!

Casa Blanca Cocktail

Saturday - grass cutting day...and I also got all the tiles set on the porch table.  Grouting is next.

Tonight I fixed a 'Casa Blanca Cocktail'  It was as good one and will go in our "to repeat" list!

Again, my photographer happens to be Olga.

Casa Blanca Cocktail

Recipe

2 oz Rum
1 1/2 teaspoons lime juice
1 1/2 teaspoons Triple Sec
1 1/2 teaspoons Marashino

Shake with ice and strain into cocktail glass.

Enjoy

Button Hook Cocktail

Tonight we enjoyed a 'Button Hook Cocktail'  It was one of the better ones we've had lately. The Creme De Menthe really minimized the Absinthe taste! We still got the green color, though.

The recipe is:

Button Hook Cocktail (page No. 53 in the Bartender's Guide).

1/2 oz Creme de Menthe
1/2 oz Apricot Brandy
1/2 oz Absinthe
1/2 oz Brandy

Shake with ice and strain into cocktail glass

I must give credit to Olga for the photography (this one as well as many previously shown).

Cheers!

Jack Rose Cocktail

A very good Thursday at our house - got all the tiles cut for the table and will get them set tomorrow, I hope. We have tennis and then dinner for kids so not much time for chores.

Being 5 o'clock somewhere, as they say, I came inside to pick out today's drink.

And the winner is...on page 104 'Jack Rose Cocktail'.

1 1/2  oz. Apple Brandy
Juice of 1/2 lime
1 tsp. Grenadine

Shake with ice and strain into cocktail glass.

It was a good drink. We liked it.

Til tomorrow!

Merry Widow Cocktail #1

This afternoon I started replacing the tile on a table we have on our porch.  Of course the table wasn't square, so it was interesting trying to cut and lay out the tile.

I was sure glad when 5 o'clock arrived. It was very humid today.

Tonight I chose a 'Merry Widow Cocktail No. 1' (page No. 121)


1 1/4 oz Gin
1 1/4 oz Dry Vermouth
1/2 teaspoon Benedictine
1/2 teaspoon Absinthe (instead of Absinthe Substitute)
1 dash Orange Bitters

Stir with ice and strain into cocktail glass.  Add a twist of lemon peel.

This was a very presentable cocktail.  It tasted like a cocktail you would have before dinner.  We enjoyed it.  The amount of Absinthe was just perfect. As usual, I forgot the lemon twist!

Enjoy

Yellow Parrot Cocktail

A friend stopped by last night and brought us this "19th" hole snack tray - so we thought to use it tonight for the picture. She would not join us in our cocktail, though.

This is a sweeter cocktail and probably would be better after dinner. It was pretty tasty.

'Yellow Parrot Cocktail' (page No. 192 although the page no. was actually missing)


 3/4 oz Anisette
3/4 oz Chartreuse (Yellow)
3/4 oz Apricot Brandy

Shake with ice and strain into cocktail glass

I hope you try this one sometime; let me know if you like it.

Salute,

Deauville Cocktail

Watching the US Open tennis tournament and grilling ribs - It's a good Monday, even though we had some rain this afternoon.

Looking through our book, I found a 'Deauville Cocktail'  We enjoyed a visit to Deauville, France (Normandy) some years ago and enjoyed that part of France, especially the Calvados! Since this drink contained apple brandy, how could it be bad? It was quite good. I recommend it.

Deauville

Juice of 1/4 lemon
1/2 oz Brandy
1/2 oz Apple Brandy
1/2 oz Triple Sec

Shake with ice and strain into cocktail glass.

A votre sante and a happy Labor Day.

Corkscrew Cocktail

We played tennis this afternoon (neighborhood round-robin)and then made a selection from our Bartender's Guide for September 5th.  This was the 41st drink in our excursion!
I fixed a 'Corkscrew Cocktail' (page No. 67).


1 1/2 oz Rum
1/2 oz Dry Vermouth
1/2 oz Peach Brandy


Shake with ice and strain into cocktail glass.  Garnish with a lime slice.

As you can see, I forgot to put in the lime garnish.  The cocktail was good, despite that error.

Salud!

Wembly Cocktail

Quite good!



I watched tennis today - the US Open, then it was time to edge the lawn (cut it yesterday) - so it is indeed time for a drink!

Tonight I fixed:


'Wembly Cocktail'

3/4 oz Dry Vermouth
1 1/2 oz Gin
1/4 teaspoon Apricot Brandy
1/2 teaspoon Apple Brandy
Stir with ice, strain into cocktail glass

Olga and I both enjoyed this one. And, since it was Saturday, I mixed another "anniversary" cocktail; 1/2 oz. each of St. Germain and Mathilde Pear Liqueur, topped with about 3 oz. of very cold champagne. It was very good also (although not in the Bartender's Guide)!


Cheers.

Hop Toad

Tonight seemed a good time for a 'Hop Toad Cocktail' (page No. 98 in the Bartender's Guide).


Wonder where that name came from?

We are using Mr. Boston Official Bartender's Guide, 50th anniversary edition-1985, for our recipes. We are proceeding in no particular order, although we have tried mostly gin-based drinks until now.


It's the first rum based cocktail I've fixed. It was good, a nice departure from the gin drinks we've had.

Recipe:

Juice of 1/2 lime
3/4 oz Apricot Brandy (Leroux)
3/4 oz Rum (Bacardi light)

Stir with ice and strain into cocktail glass.

Cheers
'Til tomorrow!

Honolulu Cocktail No. 2

Tonight we tried a cocktail using a maraschino liqueur we picked up yesterday (it tastes good straight!). The cocktail (Honolulu No. 2 on page 98 of our Bartender's Guide) was very good, somewhat sweet but it had complex flavors. We liked it.

The book, Obituary Cocktail, was loaned to us by a neighbor. It is a great look at New Orleans from a "cocktail" point of view. One surprise to me was that the Ramos Gin Fizz was a New Orleans creation; I thought it originated in San Francisco.

'Honolulu Cocktail #2'

3/4 oz gin
3/4 oz Marashino (Luxardo Originale)
3/4 oz Benedictine
Stir with ice and strain into cocktail glass.

Cheers!

Claridge Cocktail

Today was a good day - drove to Baton Rouge to get some cocktail glasses (I broke one of a set we had) and had lunch at a French restaurant that Olga wanted to try.

To get back to the basics I picked a 'Claridge Cocktail' for tonight. It's found on page 65 of our Bartender's guide.  I now think it would have been simpler to go in order, but skipping around is much more fun!

The recipe for the 37th cocktail:
3/4 oz Gin
3/4 oz dry Vermouth
1 tablespoon Apricot Brandy
1 tablespoon Triple Sec
Stir with ice and strain into cocktail glass.

This was pretty good and a sweeter drink than the last two we tried; maybe a bit too sweet. We'll try a different one tomorrow.

Enjoy!