Vieux Carré. The Vieux Carré is a like a "fancy" Manhattan. It has that drink's usual ingredients but then tarts it up with cognac, Benedictine liqueur and Peychaud's bitters (the bitters best-known as an ingredient in the Sazerac).
Mai Tai. I explored variations on this favorite tiki drink, including an easy way to make homemade orgeat and version made with pineapple, amaretto and Velvet falernum.
Frozen Margaritas. I shared two variations on this classic--one from Booker & Dax bartender Dave Arnold's Liquid Intelligence book, and the other being what I like to make at the beach.
Cocktails by Others
Fail Safe. a Death & Co. riff on the Negroni, which pushes the summery drink in a slightly darker direction; made with gin, sloe gin, Aperol, Pierre Ferrand dry curaçao and Angostura bitters.
Richmond Gimlet. Portland bartender Jeffrey Morgenthaler's riff on the classic gimlet uses gin, fresh lime juice, simple syrup and mint. Simple, refreshing and tasty.
Deluxe Appletini. Bored of the too-sweet appletini? Shake up this more "adult" version with gin, sour apple liqueur, ginger liqueur, sherry, lemon and celery shrub.
|Aunt Beru's Blue Milk Brew|
Green Tea and Cucumber Gimlet. A smoother version of the simple gin-and-lime classic with a little bitterness from the tea and the cooling freshness of cucumber.
A Sage Old Bourbon. Designed for Thanksgiving, this drink draws its inspiration from the savory and sweet flavors of the season, blending bourbon, sherry, blanc vermouth, maple, celery, sage and cranberry.
|Christmas Tree cocktail|
Stocking Your Bar
Lastly, I wanted to mention my three-part series on advice for stocking your home bar, which included posts on bottles, equipment/glassware and books on recipes and techniques.