Categories
Cocktail Recipes

Kingston-ish

Kingston-ish

1 oz Malfy Italian Gin

1/2 oz Cappelletti

1/2 oz Sfumato

1 oz Carpano Antica Vermouth

Spritz Rhum Agricole

Lime Peel

1. Combine all ingredients, except Rhum Agricole, into a cocktail mixing glass with ice.
2. Stir well, about 40 seconds.
3. Strain over one large cube of ice. Using an atomizer, spray Rhum Agricole over the surface of the cocktail. (You can also use a dropper or simply float 1/2 bar spoon of Rhum on the surface of the drink.)
4. Express one peel of lime over the surface of the drink. Best enjoyed with fried calamari and a socially distanced friend.

Categories
Cocktail Recipes

The Buxom Bounty Hunter

Jägermeister is a German bitter not unlike the ferrets and Amari modern cocktail drinkers already love. Hopefully Jäger is in the beginning stages of its cocktail revival—because it deserves it. Bittersweet and complexly layered with 56 different botanicals, this bitter liqueur can be used in cocktails that traditionally utilizes Amari and Italian bitters to create warm, licorice-forward drinks that still pack a punch.

1 oz Aged Rum, preferably Diplomatico Mantuano

1 oz Jägermeister

1 oz Sweet Vermouth, preferably Carpano Antica

2 dash Angostura Bitters

Lime Peel

  1. Combine all ingredients, except lime peel, into a cocktail mixing glass with ice. Stir well, about 40 seconds.
  2. Strain over one large ice cube.
  3. Express lime peel over the surface of the drink. Run the green skin-side of the lime peel over the lip of the glass and enjoy!
Categories
Cocktail Recipes

Blue Hawaii

The Blue Hawaii is the ultimate bartender blue drink. [Full Disclosure: I love blue cocktails. LOVE THEM. I’m incredibly biased on this subject.] It was created in 1957 by famous Hilton Bartender Harry Yee, whose passion for tiki is known around the world. The story goes that a liquor rep from the Bols company brought Harry their new version of blue curaçao and asked him to create a signature cocktail to help market the liqueur. Harry used ingredients already familiar to tourists seeking a tiki experience in Waikiki: pineapple and rum.

While many people think of this as a sweet cocktail, it is actually meant to be dry and citrusy, almost verging on too sour. The vodka in this drink keeps the proof high and the drink dry, while the lime and pineapple contribute a tropical feeling. Feel free to up the amount of sugar syrup if you’d prefer. I don’t think Harry would mind much.


Blue Hawaii

1 oz Rum

3/4 oz Vodka

1 1/2 oz Pineapple

1/2 oz Lime

1/2 oz Lemon

1/2 oz Blue Curaçao

1/4 oz Rich Sugar Syrup (2:1)

  1. Combine all ingredients in a cocktail shaker tin with ice. Shake well, about 40 seconds.
  2. Double strain into a Collins glass packed with ice. Garnish with a chunk of pineapple and cherry.

My version of the Blue Hawaii keeps the focus on the original dry style but makes three significant changes: it switches Pisco in for vodka, adds coconut, and adds Green Chartreuse. This creates a much more herbaceous and complex cocktail, brimming with the same tropical flavors guests are used to when they see an electric blue drink.

Chartreuse is a 110 proof French liqueur made from 130 secret ingredients. Only two monks know the original recipe (c. 1605) and oversee the oak cask aging of this botanic spirit.


Rosecrest Pool Pass

1 oz Rum

1 oz Pisco

3/4 oz Green Chartreuse

1/2 oz Lemon

1/2 oz Lime

1/2 oz Cream of Coconut

1/2 oz Blue Curaçao

1/4 oz Demerara Syrup (2:1)

  1. Combine all ingredients in a cocktail shaker tin with ice. Shake well, about 40 seconds.
  2. Double strain into a coupe glass packed with ice. Garnish with a lemon peel and cherry.