Orange Guiseppe

A few weeks ago, to celebrate my grandmother's birthday, I made my take on The Violet Hour's Bitter Giuseppe. Grandmummy went to The Violet Hour for drinks a few years ago to celebrate her birthday, so it seemed like the right thing to do. A Bitter Guiseppe uses Cynar, an artichoke bitter liqueur. My version uses Aperol, which is sweeter, so it also includes a few more drops of lemon juice.

Orange Giuseppe

• 25 drops lemon juice
• lemon peel
• 2 ounces Aperol
• 3/4 ounce sweet vermouth
• 2 dashes orange bitters

Stir, serve.

Ariel

It was a lot easier to make cocktails and blog about them when I didn't have to work!

The Ariel is my own take on a Jasmine, from Townhouse in Emeryvile, California. I substitute Aperol for Campari and add simple syrup. You might notice that I like to substitute Aperol for Campari. First, I like Aperol and second, I don't like Campari. For me, Camapari is too bitter and overwhelms drinks making them taste like potpourri.

Ariel

• 1 1/2 ounces gin
• 3/4 ounce lemon juice
• 1/4 ounce Aperol
• 1/4 ounce Cointreau
• 1/4 ounce simple syrup

Shake, strain, serve.

Aperol Negroni

Aperol. I love it. Most people think of Aperol as a spring-time aperitif. Aperol is most commonly used in an Aperol Spritz. Maybe because I enjoy its sweet but bitter orange and simultaneously slightly herbaceous flavor, I am happy to drink it pretty much anytime.

A typical Negroni has 1 part gin, 1 part Campari, and 1 part sweet vermouth. I confess, I am not a huge fan of Campari. I find it a little too floral. When overused, I find cocktails with Campari to approach a bowl of potpourri. Campari can really take over a cocktail. True, Aperol is much sweeter than Campari, but that can be partially offset by the addition of more citrus. Plus, bitter orange is just a better flavor than potpourri. Additionally, when paired with a bolder flavored gin, here I used Tanqueray, I think an Aperol Negroni is just plain better than a traditional Negroni.

Aperol Negroni

• 1 ounce gin
• 1 ounce Aperol
• 1 ounce sweet vermouth

Orange Giuseppe

In honor of Grandmummy's birthday I made my take on a drink from The Violet Hour, where my family celebrated her birthday a few years ago. The Violet Hour made a drink called a Bitter Giuseppe, which was 15 drops of lemon juice, a lemon peel, 2 ounces of Cynar, 3/4 ounce of sweet vermouth, and 2 dashes of orange bitters. Here, I use a different aperitif, Aperol instead of Cynar and increase the lemon because Aperol is sweeter.

Orange Giuseppe

• 25 drops of lemon juice
• 1 lemon peel
• 2 ounces Aperol
• 3/4 ounce sweet vermouth
• 2 dashes orange bitters

Stir ingredients and lemon peel.

Ward 8

The Ward 8 was sweet, sour, and hand a small hint of bourbon on the end. When I make it again, which I will because it was a good drink, I think I'll back off the simple syrup by a 1/4 ounce, and maybe also back off the lemon juice a 1/4 ounce to make the cocktail more bourbon-y.

Ward 8

• 2 ounces bourbon
• 1 ounce simple syrup
• 3/4 ounce lemon juice
• 1/4 ounce grenadine

Combine, shake, strain into a coupe.

Champs Elysees

Last Saturday night (yes, I know it has been a long time since I last posted) we had Paul and Karla over for dinner. I made a lot of cocktails (Kentucky Colonel, White Lady) but I tried a new one: Champs Elysees. The cocktail is clearly similar to a Sidecar, but both more interesting and more boozy because it has Green Chartreuse rather than Cointreau. It's definitely worth a try.

Champs Elysees

• 1 1/2 ounces cognac
• 1/2 ounce Green Chartreuse
• 1/2 ounce simple syrup
• 1/2 ounce lemon

Gin and It

We survived another week and that accomplishment called for a cocktail.

A Gin and It as a really simple cocktail. It's sweet and floral and not too boozy for a cocktail made entirely of booze. I didn't love it but I did enjoy it.

Gin and It

• 1 1/2 ounces gin
• 1 1/2 ounces sweet vermouth
• 1 dash Angostura bitters

Combine, stir, serve in a cocktail glass.

Between the Sheets

I took Piper in for her three month checkup today. She is 12 pounds, 15 ounces which is the 50th percentile for her age. In contrast, her head size is the 93rd percentile. Somehow, Piper was still able to impress our doctor with her ability to hold her head up high while she was on her tummy.

To celebrate Piper's checkup and the week approaching its end, I made a Between the Sheets. This cocktail is clearly similar to a Sidecar, which I really enjoy. But here half the cognac of a Sidecar is dark rum. While I really enjoy a Sidecar, my Between the Sheets was far too tart upfront. It had an okay finish, but not the same smoothness and richness as a Sidecar. I think either the lemon I used just happened to be extremely sour or a 1/4 ounce of simple syrup would have gone a long way.

Between the Sheets

• 3/4 ounce cognac
• 3/4 ounce dark rum
• 3/4 ounce Cointreau
• 3/4 ounce lemon juice

Stir, strain into a cocktail glass.

Amaretto Daiquiri

We've almost made it through our first week back. Piper has cooperated and slept through the night each night this week, as she has been doing for the past six or eight weeks. Teresa is liking her new job. I am enjoying being back in the office.

An Amaretto Sour is bourbon, amaretto, lemon juice, and simple syrup. It is also a really underrated drink. A Daiquiri is rum, lime juice, and simple syrup. This drink just swaps the bourbon in an Amaretto Sour for dark rum. But "Rum Amaretto Sour" doesn't sound as good as "Amaretto Daiquiri." I really like amaretto and if you do to, you will like this easy-drinking cocktail.

Amaretto Daiquiri

• 1 1/2 ounce amaretto
• 1 1/2 ounce dark rum
• 3/4 ounce lemon juice
• 1/2 ounce simple syrup

Shake ingredients; serve on ice.

Gin Mule

On Tuesday, Teresa and I both returned to work. It was nice to see everyone. It was also nice to be in the real world again. Even though life is now much busier, I wanted to make sure I made at least one cocktail this week.

A Gin Mule is, as the name suggests, a Moscow Mule, but with gin. I am almost always happy to use gin rather than vodka because it adds more flavor. But in this drink, gin works especially well.

Gin Mule

• 5 mint leaves
• 1 1/2 ounces gin
• 1/2 ounce lime juice
• 1/2 simple syrup
• 2 ounces ginger beer

Shake mint, gin, lime juice, and simple syrup; strain into a rocks glass; top with ginger beer; garnish with mint.

Elder Fashioned

It's the end of an era. Tomorrow I head back to work. I think I made 40 different cocktails. And that list does not include a Banana Pina Colada (add 1/3 of a banana to the Pina Colada recipe in a previous post) and a few other cocktails that I've made recently. That also, of course, does not include any of the beer or wine I drank. Overall, it has been a great three months.

The days have flown by. I'm sad to be going back to work but also excited to rejoin the adult world. My current plan is to work from home every Friday. I actually hate working from home. We'll see how that goes.

I am also planning on continuing this blog. I probably won't be able to make quite as many new cocktails but I'm going to try. I will also be consistently updating the Dad's Reading List on the top left of the weblog (I don't think it is visible on mobile devices). So, stay tuned.

I ended my leave with an Elder Fashioned. A classic Old Fashioned has a small amount of sugar. Here, the sweetness is provided by the St. Germain which also adds a floral note. It is a really nice drink -- spirit forward but with a smooth finish.

Elder Fashioned

• 2 ounces bourbon
• 1/2 ounce St. Germain
• 1 dash Angostura bitters
• 1 dash orange bitters

Combine ingredients; stir.

The Second to Last Word

A brief word on Chartreuse, which is making its first appearance on DadDrinks. Chartruese is a liqueur, with a storied history dating back centuries, made from 130 herbs and plants. People say (now the blog reads like a Donald Trump tweet) that no one person knows the entire recipe or that the two people who do know the entire recipe are not allowed to fly on the same airplane.

If you go to a good bar, it is unlikely that you will be able to read a cocktail menu without finding Chartreuse.

There are two kinds of Chartreuse: green and yellow. Green Chartreuse has more alcohol (55% versus 40%) and is less sweet. Chartreuse is herbaceous and anise-y. I've read the suggestion that one could use Benedictine or Galliano as a substitute but I am skeptical, although Galliano might work as a substitute for Yellow Chartreuse, not because the color, but because both have more sweetness. (Note to self: try using Benedectine or Galliano as a substitute for Chartreuse).

Anyway, if you like Chartreuse, be sure to check back in the next few days or follow DadDrinks by e-mail by entering your e-mail in the box at the top right of the homepage because I have a really great Chartreuse drink planned.

The Last Word is equal parts gin, green Chartreuse, maraschino liqueur, and lime juice. Here, I remove the maraschino liquor and use a half part of St. Germain and a quarter par of Framboise. I liked the drink. It was tart and herbaceous. It might've had a little too much Chartreuse though -- Teresa thought it was medicinal.

The Second to Last Word

• 1 ounce gin
• 1 ounce Green Chartreuse
• 1 ounce lime juice
• 1/2 ounce St. Germaine
• 1/4 ounce Framboise

French Gimlet

Like a Daiquiri to rum, a gin gimlet is just a gin sour: gin, lime juice, simple syrup. A French Gimlet eliminates the sweetness from simple syrup and adds some of it back with St. Germain, which is sweet in a similar way that Cointreau is sweet. Additionally, the St. Germain adds floral notes that are characteristic of St. Germain. It's a really great drink. It's sweet but nicely tangy and floral from both the St. Germain and the gin.

French Gimlet

• 2 ounces gin
• 1 ounce St. Germain
• 1/2 ounce lime juice

Framboise Royale

Sunday morning Amy and Blake came over to meet Piper. They also brought blueberry pancakes with blueberry sauce, bacon, and mimosas. In addition to the mimosas, we had Framboise Royales. I'm sure there are traditional recipes for royales but that seems silly to me. Pour a glass of champagne, and add Framboise to taste.

Bourbon Sunset

On Saturday we ran some errands in the morning and just hung around in the afternoon and evening. I made what I am calling a Bourbon Sunset. It doesn't really matter what I call it though, because, while it was fine, I wouldn't recommend it. The Bourbon Sunset was just a little off.

Bourbon Sunset

• 3 chunks pineapple
• 2 ounce bourbon
• 3/4 ounce Framboise

Muddle ingredients; shake with ice; strain into a cocktail glass.

French 75 Part Deux

As I mentioned a few weeks back, cocktail nomenclature is confusing. Many people, including Grandmummy and Dale DeGroff, say that a French 75 is Cognac, lemon juice, simple syrup, and Champagne. However, some people call a drink of gin, lemon juice, simple syrup, and Champagne a French 75. I call them both delicious.

I love gin. The first French 75 I made had gin and it was great. That French 75 was made with Hendrick's, which is floral and cucumber-y -- perfect for a French 75. Since then, I've had French 75s with Cognac. Surprisingly, I think I prefer the version with Cognac. I strongly suggest you try both.

French 75 Part Deux

• 1 1/2 ounces gin
• 3/4 ounce lemon juice
• 1/2 ounce simple syrup
• 1 ounce Champagne or sparkling wine

Combine first three ingredients; top with Champagne.

Air Mail

Today we went to drop off my clothes in preparation for my return to work and discovered that our dry cleaner is closing. When we came back, Teresa cleaned out our closet. Days at our house are so exciting!

I took the excitement to the next level when I used a bottle of bubbles we opened to celebrate Teresa's new job to make an Air Mail. I was skeptical that the honey would incorporate bit it did. Nonetheless, the drink was a little sour. Additionally, rum just doesn't work with sparkling as well as cognac or a gin with some floral notes like Hendricks.

My Air Mail was fine but if you have sparking wine and want to make a cocktail, I'd recommend a French 75 with either cognac or gin.

Air Mail

• 2 ounces dark rum
• 1/2 ounce lime juice
• 1 teaspoon honey
• 5 ounces of sparking wine

Amaretto Sour

It is nice to be back home. Yesterday, Teresa had lunch with a friend in Virginia so Piper, Elli, and I went to a California Tortilla around the corner. Then we came back and celebrated the end of the heatwave with a walk around the neighborhood.

I made an Amaretto Sour. There are a million ways to make sours. People use all sorts of ratios of spirit to sour to sweet. Of course, it really how strong the spirit is, how sour the sour ingredient is, and how sweet the sweet ingredient is. With something like an amaretto sour, because amaretto is a spirit but also sweet, it makes sense to back off  the simple syrup and increase the bourbon. Sometimes people also include bitters or egg whites. This version is simple but tasty.

Amaretto Sour

• 1 ounce amaretto
• 1 ounce bourbon
• 3/4 ounce lemon juice
• 1/2 ounce simple syrup

Planter's Punch

Happy (belated) National Rum Day! As we all learned in high school, August 16 is National Rum Day. To celebrate I made Planter's Punch.

The heat index was around 110* yesterday so I once again turned to a tiki-style cocktail served on crushed ice. It worked. Planter's punch has a more ingredients than many cocktails but if you look at the list, you'll find that you probably have everything, except maybe the pineapple juice. While I enjoyed my Planter's Punch, I think I prefer tiki cocktails that have Amaretto which, to me, provides a distinct tropical depth to rum-based drinks.

Next time I make Planter's Punch, I will add another 1/2 ounce of each rum.

Planter's Punch

• 1 ounce dark rum
• 1 ounce light rum
• 1/2 ounce Cointreau
• 2 ounces pineapple juice
• 2 ounces orange juice
• 1/2 ounce grenadine
• 1/4 ounce lime juice
• 3 drops Elemakule Tiki Bitters (or Angostura)

Shake ingredients; serve over crushed ice.

Pisco Sour

Pisco is grape brandy. I believe the term pisco is protected the same way Champagne and Tequila are, though I am not sure. Peruvians will tell you that Chilean pisco is crap and I'm pretty sure Chileans say the same about Peruvian pisco. Either way, a Pisco Sour is a great drink.

Pisco Sour

• 2 1/2 ounces of pisco
• 3/4 ounce of lemon juice
• 1 ounce of simple syrup
• 1 egg white from large egg
• 2 drops of Angostura bitters

Shake pisco, lemon juice, simple syrup, and egg white hard; serve in a cocktail glass; garnish with Angostura bitters.

Castaway

Piper's doctor's appointment went well. She cried when she got her shots but stopped within a minute. She didn't seem to run a fever or have any other side effects. The days just keep flying by.

What should one do when the heat index is 110 degrees? Make tropical drinks and have friends over. The Castaway is similar to a Pina Colada in that its base is pineapple, cream of coconut, and rum. However, it isn't blended with ice and has amaretto, which really makes the drink even more tropical. I made multiple batches, one with Angostura and the other with Bittermen's. I assume Saveur suggested Angostura because everyone has them. The Castaway with Angostura was very good. The Castaway with Bittermen's Elemakule Tiki Bitters was better.

A quick note on amaretto: Amaretto is bitter almond liqueur. It is most often enjoyed over ice or in an Amaretto Sour (stay tuned). The most common brand is Di Saronno. Like other flavored liqueurs, be careful when you buy amaretto because some of the cheaper brands just have flavoring and caramel coloring.

Castaway

• 2 ounces pineapple juice
• 1 ounce amaretto
• 1 ounce dark rum
• 1/2 cream of coconut
• 1/2 ounce lime juice
• 2 dashes Bittermen's Elemakule Tiki Bitters (or Angostura bitters)

Shake all ingredients vigorously; serve over ice; garnish with a pineapple wedge of maraschino cherries.

http://www.saveur.com/article/recipes/castaway-coconut-pineapple-cocktail

Lebanese Pearl

Not much to report today. Piper is still sleeping well. We're quickly approaching Teresa's return to work.

Aundrey Sauder's French Pearl contains 1/4 ounce of Pernod. Pernod is a French liqueur that has a licorice flavor and was used as a substitute for absinthe. I don't have Pernod (yet) but I do have arak. Arak is an anise-flavored liquor from Lebanon, hence "Lebanese Pearl." Essentially arak is Lebanese ouzo. Pernod is sweeter, less alcoholic, and more complex than arak or ouzo. I added just a tiny additional splash of simple syrup to try to reach just a little more sweetness.

I enjoyed my Lebanese Pearl. It isn't too sweet but between the simple syrup and the arak it is plenty sweet. Teresa thought the Lebanese Pearl was just a mouthful of licorice. I think it pushes that line. It might be a little too licorice-y but I am enjoying it nonetheless. I imagine that a French Pearl would be even better.

Lebanese Pearl

• 3/4 ounce lime juice
• 3/4+ ounce simple syrup
• 6 mint leaves
• 2 ounces gin
• 1/4 ounce arak

Credit: Audrey Saunders, Pegu Club

Lady Shirley

Yesterday, we went to the bank to take care of some business for Elli and stopped at Pot Belly to get milkshakes. The bank and Pot Belly are across the street from Teresa's old office so she got to see a few of her old coworkers and show off Piper.

Today, I got to play nine holes. This afternoon we just stayed in and watched some of the Olympics. Then I made a Lady Shirley to drink while I made dinner. When I say "made a Lady Shirley" I mean made the cocktail but forgot to top it with soda. Oops! The drinks was still delicious. However, I think it might be better with a little effervescence.


Lady Shirley

• 1 1/2 ounces bourbon
• 1 ounce Grenadine
• 1 1/2 ounces lemon juice
• Soda

Shake bourbon, Grenadine, and lemon juice hard; pour into a rocks glass filled with ice; top with soda.

Credit: Employees Only via Saveur

Gold Rush . . . Smash?

Yesterday we went to the mall to get some back-to-work clothes for Teresa. We brought six diapers. They lasted about 90 minutes. We hurried through the last few stores but I think bought Teresa what she needed.

Drink nomenclature is confusing. I made a Gold Rush but with mint . . . or a Bourbon Smash with ginger liqueur. This last sentence is only true if one understands a Gold Rush to mean ginger liqueur, bourbon, and lemon juice, not honey syrup, bourbon, and lemon juice, which I've seen called a Gold Rush. A Bourbon Smash is like a Mojito (rum, sugar, lime) but with bourbon rather than rum and lemon rather than lime.

A Gold Rush . . . Smash is essentially a sour with mint. Dale DeGroff says sours are 1 1/2 - 2 ounces spirits, 3/4 ounce sour ingredients, and 1 ounce sweet ingredients. I'm happy to defer to Dale DeGroff but you can find other bartenders using different ratios. Additionally, to complicate sours, some ingredients act as both a sweet and a strong -- for example, ginger and orange liqueurs. Ultimately, all that matters is that the drink tastes good, and this one does.

Gold Rush .  . . Smash

• 1 1/2 ounces ginger liqueur (Domaine de Canton)
• 1 ounce bourbon
• 1/2 ounce lemon juice
• 4 mint leaves

Muddle ingredients; strain into a rocks glass on ice. Note: Domaine de Canton suggests stir and serving in a cocktail glass. I don't know why but I make this drink frequently and never serve it in a cocktail glass.

Bubba's Cocktail

As the only reader of this weblog who is not my mother, I am inventing this cocktail in honor of Bubba. Women want to be with him and men want to be him. What else is there to say about Bubba? Only one thing: If Bubba was a cocktail he'd be this one.

Before we get to the cocktail, a quick word on tequila. The most important marker to look for when buying tequila is that it is 100% agave. Once you've found 100% agave, there are four types: blanco or silver, reposado (rested), anejo (aged), extra anejo (extra aged). In general, people don't mix anejo or extra anejo tequilas.

The cocktail gets its sweetness from the Cointreau and Fresca. The orange flavor does come through as part of the sweetness. The grapefruit bitters reinforce the Fresca and, along with the reposado tequila, add depth. I think, though admittedly I did not test this thought, that plain ol' silver or blanco tequila would taste good but be a little less interesting.

Bubba's Cocktail

• 2 ounce reposado tequila
• 1 ounce Cointreau
• 2 dashes grapefruit bitters
• 2 1/8 pieces lime
• 6 ounces Fresca

Muddle lime, reposado tequila, Cointreau, and grapefruit bitters in a glass; pour into a rocks glass filled with crushed ice; top with Fresca.

Preakness (and Golden Daze)

First, I made a Golden Daze (1 1/2 ounces of gin, 1/2 ounce peach brandy, 1 ounce orange juice). It was terrible. Honestly, I didn't have high hopes but I wanted to use the new gin I received as a present (thanks Mom!) but it was much worse than I thought it would be. I had to get the flavor out of my mouth so I made a Preakness.

A Preakness is essentially a Manhattan -- classic, bold, comforting -- with the addition of Benedictine. The small amount of Benedictine adds a little sweetness and depth. It's delicious.

Preakness

• 2 ounces whiskey
• 3/4 ounce sweet vermouth
• 1/4 ounce Benedictine
• 2 dashes Angostura bitters

Stir whiskey, sweet vermouth, Benedictine, and Agostura bitters with ice; strain into a cocktail glass; garnish with a maraschino cherry.

Ellison

Last night Piper slept for seven and a half hours! It was so long that we woke up worried. Hopefully we can continue this trend.

Today we left Elli at home to run a few errands. We wanted her to get some time in the house alone. When we returned, Teresa weighed Piper who is now about ten pounds, which is the thirty-sixth percentile.

The Ellison is delicious. I didn't have hothouse cucumbers or Hendrick's gin (both of which the recipe calls for) so I used regular cucumber and Tanqueray. The cucumber and mint make it very summery but the simple syrup gives it some body and the Angostura some depth. I will definitely be making this again.

Ellison

• 3/4 ounce lime juice
• 3 thing slices of hothouse cucumber
• 5 mint leaves
• 1/2 ounce simple syrup
• 1 1/2 ounces of gin
• 2 dashes Angostura bitters

Muddle lime juice, cucumber, mint, and simple syrup; add gin and Angostura; shake; strain into cocktail glass; garnish with cucumber.

Credit: Blue Owl, New York

Bacon Old Fashioned

Today, while I was out of the house I made it to the Montgomery County Thrift Shop where I found two martini glasses, which will probably make an appearance soon.

Elli made it home from the Social Security Office. She thought the Metro was the easiest part of the trip. The hardest part was the wait, which was more than two hours. After she returned we watched Pitch Perfect 2. Then I made myself a drink.

Of course, to make the drink I need fat washed bourbon. While PDT uses bacon from Benton Farms (which is the most well-known high-end bacon that one finds at places like Husk in Charleston, South Carolina) I just used bacon from Whole Foods. I mixed 250 ml of Old Forester with 1/3 cup of bacon fat. I allowed that mixture to sit for about 24 hours before straining off the bacon fat.

If you like bacon and bourbon you will like this drink. Fortunately, my mix of 250 ml of bourbon with 1/3 cup of fat turned out to be a good ratio. The drink definitely has a nice smoky, bacon-y finish but it isn't overpowering. The mere 1/4 ounce of maple syrup rounds out the drink but does not make it maple-y.

Bacon Old Fashioned

• 2 ounces bacon bourbon
• 1/4 ounce maple syrup
• 2 dashes Angostura bitters

h/t: PDT, New York, New York

Madison Avenue Cocktail

On Tuesday, we went downtown and took Elli to Bobby's Burger Palace. Elli had the Crunch Burger -- a cheese burger topped with potato chips . . . very American. Elli also tried sweet potatoes for the first time. She wasn't a huge fan. I actually agree with her. Regular fries are superior.

Yesterday, was a pretty slow day. I ran to Walmart and Shana's house to print a form for Elli to take to the Social Security office. I feel bad that we're not leaving the house much but the heat indices have been over 100 degrees

After being inside all day I needed a drink. The Madison Avenue Cocktail is good but not great. It could definitely use more mint.

After dinner we talked Elli through taking the Metro to the Social Security Office. She seemed extremely nervous about taking the Metro. We both felt bad. But after discussing the trip, we agreed that the sooner Elli got out on her own the better.

This morning, Elli left for the Metro and turned left out of our house when she should have turned right. We sat in the living room nervously hoping she would realize her mistake. We didn't want to call or text her because it might undermine her confidence. Our patience was rewarded when she came walking back down the block about thirty seconds later.

Madison Avenue Cocktail

• 1 1/2 ounces light rum
• 3/4 ounce Cointreau
• 1/2 ounce lime juice
• 2 dashes orange bitters
• 3 sprigs mint

Shake ingredients; strain into a rocks glass.

Peach Whiskey Smash (Sweet Sadie and Coconut Shrub)

On Friday evening Teresa and I picked up Elli from the mall in Bethesda or Rockville. It was weird but good. We came home, showed Elli our place, relaxed for a bit, and ordered pizza. Elli wanted Hawaiian Pizza.

Saturday, my parents came into town before heading to Rehoboth, Delaware. They took us all to Republic where I drank a Sweet Sadie (Los Altos Blanco Tequila, Aperol, Sweet & Savory syrup, lime juice, rosemary) and a Coconut Shrub. Republic always has shrubs, which always have vinegar and are quite tart. The best I can do at explaining a shrub is that it is kind of like a Pickleback in that the vinegar is quite assertive, but its a cocktail.

Sunday morning I went golfing. It was 100 degrees. It was also great to be outside. After coming home and showering, I took Elli to Walmart. She was impressed.

Today, we went grocery shopping and then to Elli to Cava. I think she liked it alright. After watching Pitch Perfect I decided to put the peaches we bought to use to make a Peach Whiskey Smash. If I make this drink again, I'd probably back off the water and I'd probably try to get Canadian whiskey. That being said, of all the booze I am currently trying to get Teresa to allow me to buy, Canadian whiskey is not that high on the list.

Peach Whiskey Smash

• 1/2 a peach, cut into quarters
• 1/4 of a lemon, cut in half
• 1 ounce of water
• 1/2 ounce of simple syrup
• 2 ounces of bourbon (because I don't have Canadian whiskey)

Muddle peaches, lemon, water, and simple syrup; add bourbon; shake; pour into rock glass over ice; garnish with a slice of peach and a lemon twist.

Tiki-Ti Five-O

Yesterday we took Piper in to my office to meet my coworkers (and so I could take care of a few administrative issues). Everyone agreed that Piper is adorable.

This morning I cleaned the basement in preparation for Elisabeth's arrival and weeded our lawn as we waited for Macy's to deliver our new couch. I know it is crazy to get a new couch when one has a baby who will ruin it. However, our old couch was structurally unsound. After delivery of our couch, we dropped off a few things at Goodwill before coming home and making Five-O syrup (see below).

So . . . onto the important part: this drink is great. In a sense, the drink is a far more interesting daiquiri. It makes an aged rum, a spiced rum with the Five-O syrup; then turns that rum into a daiquiri with citrus with lime and orange juice and the sweetness from the syrup; then adds some additional alcohol and spice with the ginger liqueur. The end result is a really good cocktail. It is sweet and sour and spiced. I highly recommend it.

Tiki-Ti Five-O

• 2 ounces dark rum
• 1 ounce Five-O syrup (1 cup water, 1 cup honey, 1 tablespoon Chinese Five Spice Powder)
• 1 ounce lime juice
• 1/2 ounce orange juice
• 1/4 ounce ginger liqueur

Shake ingredients; serve on the rocks; garnish with candied ginger and a sprinkle of Chinese Five Spice Powder.

http://imbibemagazine.com/Tiki-Ti-Five-0-Recipe/

Angler's Cocktail

Today we went to IKEA to get a few things before Elisabeth arrives on Friday. Of course, IKEA did not have the one thing we really needed so I'll be heading out there again in the next few days.

Around 6:00 p.m., I made an Angler's Cocktail. No, the 1/2 teaspoon of orange bitters is not a typo. The Angler's Cocktail is kind of like a Martini. This should go without saying, but if you don't like gin, you will not like this drink. Nonetheless, the Angler's Cocktail is a good alternative to a Martini.

Angler's Cocktail

• 2 ounces gin
• 1/2 teaspoon orange bitters
• 1/4 teaspoon grenadine
• 3 dashes Angostura Bitters

Stir ingredients over ice; serve in chilled cocktail glass.

Basil Gimlet

Saturday afternoon Teresa and I left Piper with my parents and went to our friends' house for a shrimp and crawfish boil. It was hot and humid which is just how I like it and which contributed to it feeling like New Orleans. There is nothing better than drinking outside with friends.

Yesterday my parents spent the day with Shana, Jamal, Jordan, and Sarah. Teresa and I tried to use the day to recuperate from Piper's party and the boil.

In the evening I was definitely ready for a cocktail but didn't want to make anything too involved. A Basil Gimlet seemed perfect. Of course, a gin gimlet is just gin, lime juice, and simple syrup, that is, a gin daiquiri. The addition of muddled basil makes the drink even more summery and adds some interest to a drink I already really enjoy.

Basil Gimlet

• 5 basil leaves
• 2 ounces gin
• 1 ounce lime juice
• 1/2 ounce simple syrup

Muddle basil leaves; add gin, lime juice, and simple syrup; shake with ice; serve in a cocktail glass.

Hibiscus Tea Sangria

Yesterday morning Grandmummy hosted some of our friends at Shana's house to meet Piper. Lots of people got to hold Piper, who spent almost the entire party sleeping like an angel.

We had bagels, lox, fruit, and cookies. We also had what I call Hibiscus Tea Sangria but what Bobby Flay calls "Hibiscus Tea Punch." I am calling it sangria because, to my mind, that is what it is. The sangria was great for a morning event in July, light and summery. I'd happily make it again.

Hibiscus Tea Sangria

• 2 1/4 cups of hibiscus tea (made with three tea bags)
• 2 bottles of Sauvignon Blanc
• 2 cups ruby red grapefruit juice
• 1 1/2 cups of pisco
• 1/2 cup of simple syrup
• 1 small mango
• 1 cup blackberries

http://www.cookingchanneltv.com/recipes/bobby-flay/hibiscus-tea-punch.html

French 75

Just a quick note on the blog: I believe I have set it up so that if you submit your e-mail address in the box at the top left of the blog you should receive an e-mail when I publish a new post.

Today we hung out with Grandmummy, Mom, and Dad until they headed up to Baltimore to see my sister Paula, cousin Hannah, and Hannah's special friend Ian. Then we ran a couple errands, and I prepared the ingredients for the Hibiscus Tea Sangria I will be making tomorrow.

During today's tummy time Piper rolled from her tummy to her back. I'm guessing it was a one time fluke, but it was still cool.

In other important news, Teresa wanted to drink something bubbly. Having opened the bottle, it seemed silly not to make a cocktail with sparkling wine. I've seen a French 75 built the same way as the one below but with gin rather than brandy. I've made the gin version and thought it was delicious, maybe even better than the version with brandy.

French 75

• 1 1/2 ounces brandy
• 3/4 ounce simple syrup
• 1/2 ounce lemon juice
• 1 ounce Champagne

Mix brandy, simple syrup, and lemon juice; shake; pour into cocktail glass; top with Champagne.

Fitzgerald

Thursday morning Teresa left Piper with me and Dad. We went to Stachowski's, a small butcher shop in Georgetown that also makes great pastrami sandwiches. The sandwich (no need for two sandwiches, we couldn't even finish one) was delicious. However, about half way through my part of the sandwich Piper needed a change. As you might imagine, the small butcher shop didn't have any place to change Piper. I had to change Piper in the back seat of the car. Changing Piper in the backseat wouldn't have been a big deal except that it was extremely hot and humid. Piper was very happy to return to the air conditioning and I was very happy to return to my sandwich.

After lunch we went to the liquor store to get some sauvignon blanc and pisco for sangria I am making tomorrow (stay tuned).

Once we got home, I made two Fitzgeralds to help me and Dad cool off. They might've been a little sweet for my taste. I could either cut back on the simple syrup, or serve on crushed ice if I make them again on such a hot day.

In other news, if someone else takes the picture, I can feed Piper and enjoy a cocktail simultaneously.

Fitzgerald

• 1 1/2 ounces of gin
• 1 ounce simple syrup
• 3/4 ounce of lemon juice
• 2 dash Angostura bitters

Shake; serve in a cocktail glass

Honolulu

Yesterday we took Piper in for her one month checkup. She is healthy and weighs seven pounds and ten ounces. After the doctor we went for burgers before coming back home for the rest of the day. It was really nice to be outside and Piper was cooperative sleeping the entire time.

While making dinner I decided to make the Honolulu. Honestly, I didn't enjoy it very much. It is probably my least favorite cocktail I've made. I didn't think the gin went well with the pineapple juice.

Honolulu

• 2 ounces gin
• 1/2 ounce pineapple juice
• 1/2 ounce orange juice
• 1/4 ounce lemon juice
• 1/4 ounce grenadine
• 1 dash Angostura

Shake; serve in sugared rim cocktail glass.

Pina Coladas

Happy National Pina Colada Day!

I celebrated my National Pina Colada Day by playing 9 holes of golf and making a pitcher of Pina Coladas to share with Shell and Aurora, who brought me and Teresa pizza and conversation.

Pina Colada

• 8 ounces cream of coconut
• 8 ounces pinapple juice
• 8 ounces light rum
• 4 12 ounce cup of ice

Combine ingredients; blend (longer than you think you need to).

Pineapple Julep

Saturday morning Piper and I dropped Teresa in Georgetown for a pedicure. While Teresa got a pedicure Piper and I went home where I changed a bunch of diapers. We then went back to pick Teresa up before coming home and starting season two of The Americans.

I have fresh pineapple and the mint I planted earlier this summer. Those fresh ingredients, combined with the warm weather led me to the Pineapple Julep. I didn't exactly follow the recipe for two reasons. First, I cut my pineapple into chunks so I no longer had wedges. Second, two sprigs of mint just didn't seem like enough. I used about 8 chunks of pineapple (I know that is not a helpful measurement but I'd guess each chunk was about 1 1/2 inches by 1/2 an inch) and 6 mint leaves plus an additional mint leaf for garnish.

A Mint Juelp is one of my favorite drinks. I love how easy they are to make and to drink. This variation was surprisingly good. Pineapple is my favorite fruit because it is simultaneously sweet and sour, which works really well in the drink. The pineapple also highlighted the vanilla flavor that exists in bourbon and other tropical fruits. Because we often have fresh pineapple in the house, I will definitely make the Pineapple Julep again.

Pineapple Julep

• 8 chunks of pineapple
• 6 mint leaves
• 1 ounce simple syrup
• 2 ounces bourbon

Muddle the chunks of pineapple and mint leaves; and simple syrup and bourbon; shake; serve over crushed ice.

White Lady

Today was a good day. After feeding Piper her second breakfast and showering, we drove to the Hill so try Bayou Bakery. Teresa loves and misses New Orleans almost as much as I do and she needed a fix. Piper slept on the drive down, through lunch, and almost all the way home.

I had a shrimp roll, gumbo and an Abita Amber. T had jambalaya, beignets, and an Abita Strawberry. The food was good. It wasn't anything to write home about but it scratched the NOLA itch. After lunch we fed Piper and took turns napping. Then I cleaned and vacuumed while T fed and rocked Piper to sleep.

After all that cleaning I needed a drink. I've made a White Lady before but I only had Tanqueray for the gin. I love Tanqueray for its assertive flavor, which is really ideal for a gin and tonic -- a drink which I really enjoy for its simplicity and drink frequently in the summer. However, Tanqueray is not good for a White Lady, it overpowers the entire drink and makes it taste like a terrible martini. This time I made my White Lady with Beef Eater. Don't worry, I haven't given up on Tanqueray, I still have it for gin and tonics.

We're both worried that so much sleeping during the day is going to lead to a long night. If we have a long night, I might just make myself another drink.

White Lady

• 1 1/2 ounces gin
• 1 ounce Cointreau
• 1 ounce lemon juice

Shake hard, strain into a cocktail glass, garnish with a twist.

Kentucky Colonel

Today was a long day. Last night I was up at 2:30 a.m. and 5:30 a.m. to change, feed, rock, and change Piper. That girl knows how to fill a diaper.

Once we were up for good, and after we both showered, I ran to get diapers and wipes because Piper goes through them so fast and, although we ordered more online, we received an e-mail saying the diapers and wipes would not be delivered today as scheduled. But you guessed it, the diapers and wipes were delivered (and served as a cocktail table) as scheduled.

At about 4:00 p.m., after a handful of episodes of The Americans, I got the urge to make a cocktail. I wanted to use the newest addition to my bar: Benedictine. Rather than discuss Benedictine's history (it allegedly dates back to the 1500s) what you really need to know about Benedictine is that it is a herbaceous liqueur that adds a lot of depth and also some nice velvety mouth feel. It's hard to say Benedictine is like any other liqueur but it's herbaceous like Chartreuse.

Also, I believe -- though I am not positive -- that Benedictine, like Chartreuse, is one of very few spirits that actually ages in the bottle. That is, if you buy a 25 year-old bottle of scotch, and drink it 5 years later, it isn't a 30 year-old bottle of scotch. The scotch doesn't develop while it is in a glass bottle. Rather, the scotch was aged for 25 years in a barrel, where it interacted with the wood and evaporated. (Note that wine is different. Wine can age in a bottle because oxygen can penetrate a cork). But if you buy a bottle of Benedictine and let it sit in your liquor cabinet, it will taste different (better?) than when you opened it.

After a few sips of my Kentucky Colonel I'd recommend the drink to someone who enjoys a Sazerac. The rye, bitters, and sugar in a Sazerac are similar to the spicy, herbaceous, sweetness of Benedictine. I really enjoyed the drink and will definitely put it into my rotation.

It was good that I got to enjoy my Kentucky Colonel around 4:00 because as I was finishing it Piper began a cycle of crying and pooping.

Kentucky Colonel

• 2 ounces bourbon
• 1 ounce Benedictine

Shake; serve over crushed ice.

Flamingo

I decided to make a Flamingo because we have fresh pineapple and we just started watching The Americans which has a plot line about Cuba, which made me think about rum.

I didn't particularly enjoy the Flamingo which was at once a little two sweet and a little too alcohol forward. Rum is not my favorite spirit. I know that rum is making a comeback, and I really enjoy it in Hurricanes, which I made a few days ago. However, I prefer whiskey and gin. Maybe I need to get better rum? Nonetheless, I will continue to make rum cocktails.

Flamingo

• 1 1/2 ounces light rum
• 1 1/2 ounce pineapple juice
• 1/4 ounce lime juice
• 1/4 ounce Grenadine

Hurricanes

On the Independence Day we packed up Piper and went to my older sister's house. My sister frequently makes a mixed grill with steak, shrimp, sausages, chicken, and veggies, which she serves with a chimichurri and crusty bread. This year, she decided to mix it up and grilled bronzino and lamb chops along with a bunch of vegetables and a caprese salad.

Unfortunately, I did not know that my sister changed the menu so my decision to make Hurricanes didn't exactly match the Mediterranean-inspired food. I thought that on a July day a punch would be a good option and that a rum punch would be especially good because rum is my brother-in-law's favorite spirit.

Piper cooperated and entire time. She ate. She slept. She didn't fuss at all.

The recipe I use for Hurricanes is from Emril via www.foodnetwork.com. If you miss New Orleans, while not as good as being at the piano bar at Pat O's, these Hurricanes will scratch that itch (and probably reduce the hangover because they're far less sugary).

Hurricanes

• 12 ounces dark rum
• 12 ounces light rum
• 10 ounces orange juice
• 10 ounces lime juice
• 10 ounces Grenadine

Embassy

Last night we started watching The Great British Baking Show, which multiple friends recommended to us. While we're only two episodes in, I think it is great. It is everything American reality TV (with just a few exceptions) isn't: understated and actually based on skills. I like that the contestants are all genuinely flattered when they receive compliment and that they take criticism to heart.

Of course, I needed a cocktail to accompany the show and so I made an Embassy. An Embassy is essentially just booze and lime juice but it came out very smooth. One ingredient that is essential to that smoothness is Cointreau, which is a brand of orange liqueur that adds some sweetness. Grand Marnier is another well known brand of orange liqueur but while Cointreau is light and bright, Grand Marnier is heavy and deep. Cointreau and Grand Marnier can be substituted for one another but they will change the the drink slightly. I only have Cointreau, which I think is more versatile. Although I would love a bar big enough to have multiple orange liqueurs, I doubt I ever will. I can't imagine going to the liquor store and buying a second orange liqueur when there are so many other options.

Embassy

• 3/4 ounce brandy
• 3/4 ounce light rum
• 3/4 ounce Cointreau
• 1/2 ounce lime juice
• 1 dash of Angostura bitters

Bufala Negra

A Bufala Negra might be the single best drink I know how to make . . . at least for now. By the time I head back to work, I hope to have expanded my repertoire.  However, I'm skeptical I will make anything better than a Bufala Negra, which contains my favorite spirit, bourbon, but is perfect for my favorite season, summer. A Bufala Negra is the perfect summer drink because the ginger beer and basil make it light and fresh while the bourbon and balsamic vinegar give it a really interesting and deep flavor. Yes, you read that correctly, balsamic vinegar. One additional reason I enjoy Bufala Negras so much is that they are a good reminder that what a drink needs is sour, but not necessarily citrus.

I've seen recipes that call for superfine sugar rather than simple syrup. I almost never use sugar and almost always use simple syrup. Simple syrup is so simple to make (1 part water, 1 part sugar, heat until the sugar dissolves) that I almost always have some on hand in a squirt bottle in my refrigerator. If you need to make simple syrup quickly, you can reduce the water and, once the sugar has dissolved, add the appropriate amount of ice to cool it down or, alternatively, just keep the ratio and use a little less. I also find that sugar doesn't always dissolve completely. Some purists might not approve of my use of simple syrup for cocktails like Mojitos or Mint Juleps. If you prefer sugar I encourage you to use sugar but if you come to my house, you're probably going to get a cocktail made with simple syrup.

Frankly, Bufala Negras are so good I worried by making them this early in my paternity leave I'd be peaking too soon. However, it was my in-laws last day in D.C. and I wanted them to leave on a high note. Their ten-day stay was really great. They cooked, cleaned, and made sure we had time to nap. In exchange, I did my best to make them interesting cocktails every night. I didn't document everything I made, but I think, at the very least, I converted my father-in-law from Miller Lite to gin and tonic, which was a big accomplishment.

L'chaim!

Dad

Bufala Negra

• 5 basil leaves muddle, plus 1 basil leaf for garnish
• 1 teaspoon balsamic vinegar
• 2 teaspoons simple syrup
• 1 1/2 ounces bourbon
• 2 ounces ginger beer

Muddle basil leaves; add balsamic vinegar, simple syrup, bourbon, and ice; stir; top with ginger beer; garnish with basil leaf.

Sidecar

This evening, to accompany watching Talladega Nights: The Ballad of Ricky Bobby with my mother- and father-in-law, I made classic Sidecars. A Sidecar is essentially 1 part Cointreau, 1 part lemon juice, and 2 parts cognac. Note, as is often true, some prefer other ratios like 1:1:1; I do not because I find it too sour. A Sidecar is shaken and served in a cocktail glass with a sugared rim if you are feeling fancy.

As for the drink, a Sidecar is a good opportunity to discuss Cognac. Cognac is type of brandy. Brandy is made by distilling wine, and by wine I mean anything made from fruit juice. Hence, Calvados is apple brandy, Slivovitz is plum brandy, etc. Cognac is brandy made from grapes, produced in the Cognac region of France. Cognac has three grades: VS, VSOP, and XO. So what do the letters mean? VS Cognac must be aged for at least 2 years in wood, VSOP for at least 3, and XO for at least 6. (I can't promise this is right, but frankly, if you really care, you can google it yourself).

The important thing to know that, for any normal cocktail, VS is appropriate and XO Cognac should really be sipped on its own. If you are interested in getting to know Cognac a bit better, I'd suggest exploring the after dinner drinks section of the menu at your next nice meal.

Note that while non-Cognac brandy might say VS, VSOP, or XU, I do not believe there is any regulation of those terms, so they are meaningless. The regulation of Cognac (and my complete ignorance about American brandy) is why I just buy Cognac rather than other grape brandy.

Sidecars are important because some say they originated at Harry's Bar. Harry's is important both because of its clientele (Bogart, Gershwin, Hemingway) and because it is said to be the birthplace of a number of classic cocktails including the Sidecar, Bloody Mary, and French 75. A Sidecar is also an important drink because it is a good example of a cocktail made with a spirit, a liqueur, and citrus which is common theme we'll see again when I make a Gold Rush (so stay tuned).

Most importantly, while Sidecars are not rally the appropriate accompaniment for Talladega Nights (that would be Bud Heavy), they are delicious.

Let's Start at the Beginning

On June 11, 2016, my wife gave birth to our daughter and my paternity leave began. I was, and am still, planning to take twelve weeks off to care for my wife and daughter. But in addition to taking care of them, I intend to take care of myself . . . by making and drinking cocktails.

Here is what I currently have in my bar:

• Bacardi
• Carpano Antica vermouth
• Cointreau
• Courvoisier 
• Domaine de Canton ginger liqueur
• E&J Peach brandy 
• Espolon reposado tequila
• Hamilton's scotch
• Powell & Mahoney grenadine
• Razzouk arak
• Smirnoff
• Tanqueray
• Old Forester bourbon
• Willet bourbon

My bar has the basic spirits one would expect in a bar: bourbon, gin, rum, scotch, tequila vodka. I also have a few other common additions like vermouth, Cointreau, and cognac, as well as a couple of less common ingredients. From these ingredients, and citrus, I can make quite a few drinks, which is where I'll begin. Hopefully, my paternity leave and this blog will serve as an excuse to expand my selection.

Most importantly, while I am elbow deep in dirty diapers, I hope this blog will, to paraphrase Hemingway, provide me drinks that "make me feel civilized."

L'chaim!

Dad