Nevins Cocktail

Nevins Cocktail

(page 128, Mr Boston Official Bartender's Guide)

1 1/2 Oz. Bourbon (Evan Williams Black Label)
1 1/2 Tsp, Apricot Brandy (LeRoux)
1 Tbsp Grapefruit Juice
1 1/2 Tsp. Lemon Juice

Shake with ice and strain into cocktail glass.

Another good drink, as most seem to be! My wife and I both enjoyed this cocktail. The combination of ingredients came out a winner. Definitely worth a repeat at some point.

Midnight Cocktail

Midnight Cocktail

1 Oz. Apricot Flavored Brandy (LeRoux)
1/2 Oz. Triple Sec (LeRoux)
1 Tbsp Lemon Juice

Shake with ice and strain into cocktail glass

From page 122 in Mr Boston Official Bartender's Guide

While watching US Open tennis matches, we took time off to sample a Midnight Cocktail. It was a very nice drink; we both liked it. Not too sweet or sour, it struck a good taste balance.

Worth a repeat.

Valencia Cocktail

Valencia Cocktail

(page 177, Mr. Boston Official Bartender's Guide)

1 tbsp Orange Juice
1 1/2 oz Apricot Brandy (LeRoux)
2 dashes Orange Bitters (Fee Bros.)

Shake with ice and strain into cocktail glass.

Tonight's selection was a Valencia Cocktail, the reference being obvious of course. The drink was quite good but very sweet. I think it would be much better to replace half of the apricot brandy with just a brandy! I'll have to give that a try sometime. As I said, the drink was tasty.

Good luck.

Fairy Belle Cocktail

Today, December 6th, we chose a 'Fairy Belle Cocktail' from Mr. Boston's Bartender's Guide. It was another very attractive drink as most containing Grenadine are, especially enhanced by our Christmas cocktail glasses, a gift from neighborhood friends last year, who also enjoy the occasional cocktail.

This is the first cocktail I have mixed since August, being on a rigorous diet, which is mostly over now!

It is a very good drink, maybe made better from abstinence. I omitted the egg white from the recipe. For my taste they do not add much.

The recipe (page 79):

1 Egg White (left out)
1 tsp Grenadine
3/4 oz Apricot Brandy (LeRoux)

                                              1 1/2 oz Gin (Seagram's Extra Dry)

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

Rose Cocktail (English)

The drink of the day was a 'Rose Cocktail (English)'. It was one of our all time favorites. The taste was a nice balance of sweet, lemon, and alcohol without any one flavor dominating. This one I have to remember.

The recipe  (page 149 of the Bartender's Guide):

1/2 oz Apricot Brandy (LeRoux)
1/2 oz Dry Vermouth (noilly Prat)
1 oz Gin (Booth's)
1/2 teaspoon Lemon Juice
1 teaspoon Grenadine

Moisten rim of cocktail glass with lemon juice (I moistened half of the rim) and dip into powdered sugar. Shake ingredients with ice and strain into cocktail glass. Garnish with an orange slice.

It's also a beautiful drink!

Cheers!

Tulip Cocktail

We celebrated our  grandson's 9th birthday today (his real birthday is next Thursday - St. Pat's Day).
The drink of the day is a 'Tulip Cocktail' (page 175 of the Mr Boston Bartender's Guide ).
 
The recipe:

1 1/2 teaspoon lemon juice
1 1/2 teaspoon Apricot Brandy (LeRoux)
3/4 oz Sweet Vermouth (Noilly Prat)
3/4 oz Apple Brandy (Laird's)

Shake with ice and strain into cocktail glass.

The cocktail was very good; could be a favorite!

Ethel Duffy Cocktail

I don't know who 'Ethel Duffy' was, but the cocktail named for her is very sweet.

I found one reference to an Ethel Duffy:

In 1912 a series of murders drew public attention to the situation in the South End and led to the closing of most houses of ill repute. During that summer a rare interview with a 14-year old girl appeared on the front page of a Portsmouth newspaper. Ethel Duffy was kidnapped while staying with friends in Dover, apparently drugged and brought to a Portsmouth bordello.

Anyway, the recipe for the drink of the day (from page no. 77 in the Bartender's Guide):

3/4 oz Apricot Brandy (LeRoux)

3/4 oz White Créme de Menthe (LeRoux)

3/4 oz Triple Sec (LeRoux)

Shake with ice and strain into cocktail glass. I garnished with a lime twist in an effort to tone down some of the sweet taste. The drink actually tasted good, although quite sweet. Not a winner in my book but for one desiring a sweet cocktail, it would be worth a try.

Flamingo Cocktail

I fixed my 182nd different cocktail tonight.  I started this journey last year (7/29/2010) after finding a Boston's Bartender Guide that we had somehow acquired around 1985 or so.

The drink of the day was a 'Flamingo Cocktail' (on page 81 of the Bartender's Guide). It was a really good cocktail, tasty with all the flavors melding nicely. This one is a favorite.

Juice of 1/2 lime
1/2 oz Apricot Brandy (LeRoux)
1 1/2 oz Gin (Booth's)
1 teaspoon Grenadine

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

Cheers!

Golden Slipper Cocktail

The drink for tonight from page 92 of the Bartender's Guide is a 'Golden Slipper Cocktail'. It was on the sweet side but still a good drink. I did omit the egg yolk!

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

Stir with ice and strain into cocktail glass.

Float an unbroken egg yolk on top.

When researching the name I found a similar drink (one part Yellow Chartreuse and one part Goldwasser and an egg yolk shaken together). This one didn't appeal to me.

Cheers!

Resolute Cocktail

Today was the time for a 'Resolute Cocktail'. This one seemed appropriate since I couldn't find a "Resolution" cocktail! The recipe is on page 146 of the Bartender's Guide.

The recipe:

Juice of 1/4 Lemon (I use a Meyer)
1/2 oz Apricot Brandy (LeRoux)
1 oz Gin (Booth's)

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

This was a very nice cocktail, maybe a little tart for those not favoring that quality in a drink. I liked it and would have it again.

Cheers

Western Rose Cocktail (corrected)

The mixologist screwed up last night. I made a wee mistake - measured twice the amount of gin called for.  Tonight I mixed the drink correctly and it really tasted a lot better than last night's drink.

Recipe (same as last night-but I followed it correctly!):

1/2 oz Apricot Brandy (LeRoux)
1 oz Gin (Booth's)
1/2 oz Dry Vermouth (Noilly Prat)
1/4 teaspoon lemon juice (Meyer)

Shake with ice and strain into cocktail glass.

Half the gin from last night really made a difference.

Notice the glasses engraved with AU! My birthday gift.

Cheers!

Western Rose Cocktail

Our picture tonight included the Biscotti that we are making to give our neighbors this Christmas.

The cocktail was good, much better than the one last night. I enjoyed it, but Olga not so much.

'Western Rose Cocktail'

 The recipe (page no. 183 from the Bartender's Guide):

1/2 oz Apricot Brandy (LeRoux)
1 oz Gin (Booth's)
1/2 oz Dry Vermouth (Noilly Prat)
1/4 teaspoon lemon juice (Meyer)

Shake with ice and strain into cocktail glass.

I garnished with a slice of Navel Orange I had removed the zest from to use in the biscotti.

Salud!