Ulanda Cocktail

Ulanda Cocktail

(From page 176, Mr Boston's Official Bartender's Guide)

1 1/2 Oz. Gin (Seagram's)
3/4 Oz. Triple Sec (LeRoux)
1/4 Tsp. Absinthe (La Fee)

Stir with ice and strain into cocktail glass.

Although the recipe called for absinthe substitute, I used the real thing.

I have been somewhat skeptical of cocktails containing absinthe (save for Sazerac, of course, and an Obituary Cocktail) but this was actually quite good. Just enough absinthe to add a bit of flavor. A definite repeat.

Absinthe Cocktail

Tonight we had an 'Absinthe Cocktail'  (page 27 of the Bartender's Guide).  It tasted like Absinthe (surprise!) diluted by the Orange Bitters and Anisette.

A nice, enjoyable drink for a summer afternoon.

1 1/2 oz Absinthe Substitute (Pernod)
2 tablespoons water
1 1/2 teaspoon Anisette (LeRoux)
1 dash Orange Bitters

Shake with ice and strain into cocktail glass. I chose to garnish with an orange slice.

Cheers!

Dixie Cocktail

The 'Dixie Cocktail' was on page 74 of the Bartender's Guide.  Again, nothing special - not one of our favorites - but all right.

The recipe:

Juice of 1/4 orange
1 tablespoon Absinthe (La Fee)
1/2 oz Dry Vermouth (Noilly Prat)
1 oz Gin (Booth's)

Shake with ice and strain into cocktail glass.

Cheers!

Peggy Cocktail

Today we had a 'Peggy Cocktail' (page 135 of the Bartender's Guide). As with any drink with Absinthe (or its substitute), that taste is usually prominent. I like it, so this drink was good, although not as good as the Rose Cocktail (English Version) from yesterday.

The recipe:

3/4 oz Dry Vermouth (Noilly Prat)
1 1/2 oz Gin (Booth's)
1/4 teaspoon Absinthe Substitute (Pernod)
1/4 teaspoon Dubonnet

Stir with ice and strain into cocktail glass. I garnished with an orange slice.

Cheers!

Irish Whisky Cocktail

Olga and I spent this afternoon at the LSU/Ole Miss men's tennis match; won by LSU.

After a day of playing and then watching tennis, I chose an 'Irish Whisky Cocktail'.

The recipe (page no. 102 from the Bartender's Guide):

1/2 teaspoon Triple Sec (LeRoux)
1/2 teaspoon Absinthe Substitute (Pernod)
1/4 teaspoon Maraschino (Luxardo)
1 dash bitters
2 oz Irish Whisky (Jameson)

Stir with ice and strain into cocktail glass. Serve with an olive.

 The drink was quite good. You could still taste the Irish Whisky but the other ingredients reduced the harshness a lot. It's good enough to repeat.


Enjoy!

Jeyplak Cocktail

The cocktail tonight was a good one.  It was a 'Jeyplak Cocktail' on page 106 of the Mr. Boston Bartender's Guide.  It is a gin based cocktail in the martini family, sort of.

The recipe:

1 1/2 oz Gin (Booth's)
3/4 oz Sweet Vermouth (Noilly Prat)
1/4 teaspoon Absinthe Substitute (Pernod)

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

Cheers!

Lawhill Cocktail

Thursday's drink was a 'Lawhill Cocktail' (from page 113 of the Bartender's Guide). The cocktail had more ingredients than most drinks but it worked out ... had a very nice taste with the Absinthe and Whiskey components lending identifiable flavors. it was a good drink.

The recipe:

3/4 oz Dry Vermouth (Noilly Prat)
1 1/2 oz Blended Whiskey (Jim Beam Bourbon instead)
1/4 teaspoon Absinthe Substitute (La Fee-real stuff)
1/4 teaspoon Maraschino (Luxardo)
1 dash Bitters (Angostura)

Stir with ice and strain into cocktail glass.

Deep Sea Cocktail

The cocktail today was a 'Deep Sea Cocktail'. It was good, just enough Absinthe to know it was there. It still is in a lower tier of favorite drinks.

The recipe (page no. 71 from my Bartender's Guide):

1 oz Dry Vermouth (Noilly Prat)
1/4 teaspoon Absinthe (La Fee)-real thing
1 dash Orange Bitters
1 oz Gin (Booth's)

Stir with ice and strain into cocktail glass. I garnished with an orange slice (I like oranges, which may explain my plentiful use of them!).

Cheers.

Temptation Cocktail

The drink today was a 'Temptation Cocktail' (on page 168 of the Bartender's Guide).

 The recipe:


1 1/2 oz Blended Whiskey (Old Forester Bourbon-didn't have blended whiskey)
1/2 teaspoon Triple Sec (LeRoux)
1/2 teaspoon Absinthe (La Fee)
1/2 teaspoon Dubonnet

Shake with ice and strain into cocktail glass.
Add twists of lemon and orange peel.

The drink was much better than the one last night and is worth repeating.

Cheers!

Swiss Family Cocktail

My daughter (and family) were with us today and presented us with some new cocktail glasses, one of which is shown at the left. They are lovely and appreciated (I am pretty rough on cocktail glasses as it turns out!).

Today we had a 'Swiss Family Cocktail' (page 167 in our Bartender's Guide).

The recipe:

1/2 teaspoon Absinthe Substitute (I used Absinthe)
2 dashes Bitters
3/4 oz Dry Vermouth (Noilly Prat)
1 1/2 oz Whiskey (Old Forester)

Stir with ice and strain into cocktail glass. I garnished with an orange slice.

The drink was good; just a hint of the Absinthe taste came through. Although not in our "favorites" list (if we had one), it was quite drinkable and enjoyable.


Salud!