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!

Chocolate Soldier Cocktail

Today we had a 'Chocolate Soldier Cocktail'.  I don't know where the name came from but nothing about the drink evoked anything of chocolate to us. It was interesting for a one-time drink, but I don't think I will make it again.

Beautiful weather, again - of course (or at the course)!

The  recipe (page no. 62 of the Bartender's guide):

Juice of 1/2 lime
3/4 oz Dubonnet
1 1/2 oz Gin (Booth's)

Shake with ice and strian into cocktail glass. I garnished with orange and pineapple.

Cheers!

Weep No More Cocktail

Today we had a 'Weep No More Cocktail. It was pretty good although not one of our highest rated favorites.


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

Juice of 1/2 lime
3/4 oz Dubonnet
3/4 oz Brandy (E&J XO)
1/4 teaspoon Maraschino (Luxardo)

Shake with ice and strain into cocktail glass.

Napoleon Cocktail

Today we had a 'Napoleon Cocktail' (page 128 in the Bartender's Guide). It was quite good and well worth having again. And the weather was wonderful  (again) today!

The recipe:

2 oz. Gin (Booth's)
1/2 tsp Curcao (Marie Brizard)
1/2 oz Dubonnet

Stir with ice and strain into cocktail glass.
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Cheers.

Bentley Cocktail

Another beautiful day. I could get used to this! We even got to pick up and keep 3 grandsons this afternoon. So much fun with 5, 7 and 9 year old boys!

At the stroke of 5, I fixed a 'Bentley Cocktail' (page 38 of my Bartender's Guide).

The recipe:

1 1/2 oz Apple Brandy (Laird's)
1 oz Dubonnet

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

The drink was very tasty and worth having again (unless I forget to!).

Sante.

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!

Opera Cocktail

Today the cocktail of choice was an 'Opera Cocktail'.  It was on page 131 of my Bartender's Guide. The drink featured both Dubonnet and Maraschino. If you're not familiar with these two beverages, the former is a fortified wine from France and the latter is a Maraschino Cherry Liqueur (the one I have is from Italy).

The recipe:

1 Tbsp Maraschino (Luxardo)
1/2 oz Dubonnet
1 1/2 oz Gin (Booth's)

Stir with ice and strain into cocktail glass. I garnished with a twist of lime.

The drink was OK but the Maraschino taste was predominant and not altogether as tasty as I would have liked; not a "keeper".

One interesting observation about the recipe is the mixed volumetric measurements. A tablespoon is 1/2 ounce but maybe the bartender is just trying to confuse his audience!

Cheers.

Bushranger Cocktail

Mardi Gras is approaching - slowly. But, we are ready!

Tonight we had another Dubonnet cocktail; this one was good and worth repeating.

The recipe for a 'Bushranger Cocktail' (page 53 in the Bartender's Guide):
 
1 1/2 oz Rum (Ronrico)
1 oz Dubonnet
1 dash Bitters

Stir with cracked ice and strain into cocktail glass.

Cheers!

Coronation Cocktail

Still cold, still winter, still depressing. It must be February!
The cocktail of the day was a 'Coronation Cocktail' from page 67 of the Bartender's Guide.

The recipe:

3/4 oz Gin (Booth's)
3/4 oz Dubonnet
3/4 oz Dry Vermouth (Noilly Prat)

Stir with ice and strain into cocktail glass.

I used an orange twist for garnish.

The drink was just OK; nothing special. The drink last night was much better. The Dubonnet dominated the taste tonight which neither Olga nor I found to be very pleasant. Will not repeat this one.

Cheers and stay warm.

Ante Cocktail

Winter in south Louisiana is really here; it was 27 degrees last night and is supposed to be below freezing for the next 3 nights with a chance of a "wintry mix" precipitation tomorrow. Plus, most schools have cancelled classes for tomorrow already.

I guess temps in the 30's means I should forego golf!

The cocktail for this cold evening is an 'Ante Cocktail'.  It turned out to be an improbably good drink (at least for what I was expecting). I'm not a fan of Dubonnet but it melded very well with the other ingredients in the drink and produced a very tasty concoction.

I recommend it and will repeat it in the future!

The recipe (page no. 32 in the Bartender's Guide):

1 oz Apple Brandy (Laird's)
1/2 oz Triple Sec (LeRoux)
1 oz Dubonnet

Stir well with cracked ice and strain into cocktail glass.

I garnished with an orange slice and a twist of orange peel (had to use my new channel knife!).

Cheers and stay warm.