Posts Tagged ‘vermouth’

The Return! and…Wild Oats Margarita

September 14, 2013

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Wow…been a while. Welcome back. It’s been busy around these last couple of months. Lots of traveling, recipes, cocktails, ramblings. Now it’s time to start pouring them (along with a couple of brews) back into this site. Here’s (and cheers!) to doing a better job updating this beast.

Our way back includes this fresh out of the kitchen cocktail recipe for a margarita NOT containing Tequila or any other Mexican spirit. This time we’re playing with…High West Distilling’s Silver Western Oat Whiskey. I sub’d this un-aged whiskey for tequila in this classic margarita recipe. In fact, I’ve never done a classic margarita with orange liqueur/simple syrup here before, they almost always use fresh lime and agave nectar.

Why High West Silver Oat Whiskey? Last night we dined at Holeman and Finch and I had a distinct cocktail made with this very unique whiskey (or is it whisky?). Last nights cocktail was called the “Rainier Expedition” which as standard for H+F was laced with a concoction of lemon, bitters, amaro and vermouth. I also happened across a bottle of this Oat Whiskey a few weeks ago and was interested in coming up with a few cocktails for it. Poured into a Glencairn whiskey glass by its lonesome gave way to notes of brine and oysters initially before opening up to a bouquet of blueberry, citrus notes and vanilla. Call H+F my inspiration for getting off my arse and whipping something up. More cocktails will follow but they won’t really have a connection to this page…maybe. For now. we’ll play with this and see where the afternoon goes. Onto the recipes!

Wild Oats Margarita

1oz. High West Silver Wild Oat Whiskey
.75oz Freshly squeezed lime juice
.5oz Grand Marnier
1/2 tsp simple syrup

Combine ingredients in a shaker with ice and shake. Garnish with salt and lime wedge (or wheel). Enjoy!

Rainier Expedition -Courtesy of Holeman and Finch

1.5oz High West Silver Wild Oat Whiskey
.5oz Imbue Petal and Thorn
.5oz Punt e mes
Scant .5oz Fernet Amargo Vallet
2 dashes Lemon Bitters

1+1+1=Mezcal Negroni

December 6, 2012

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If you like your cocktails on the bitter side AND stupid easy to make, you’re going to love this one. We’ve taken the classic Negroni recipe (1 part Gin, 1 part Campari, 1 part Sweet Vermouth) thrown out the Gin and replaced it with Del Maguey Vida Mezcal. It really awakens the recipe. The only other change was a small squeeze of lime juice. The mezcal brings a smokey change that’s really nice in the drink and unlike tequila doesn’t get overpowered by the Campari. Give it a shot!

New cocktail in search of a name…EDIT: Indian Summer

September 11, 2012

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I was playing around with a bottle of Aperol in the kitchen tonight while cooking up some bbq tofu tacos (recipe to follow). I wanted to make something with some tequila similar to the Crimson Ghost recipe from last winter. I think I came about it with this take on a Negroni meets Crimson Ghost meets…whatever. It also needs a name. Everything I’ve come up with is a smash of lame cocktails and lacks inspiration (maybe I haven’t drank enough?). Anyway, it’s delightful. The flavors really work together and I could see making a few small substitutions to really brighten it up.

1 oz. Aperol (you could sub Campari but I’d lessen the amount as to not overpower the remaining ingredients)
3/4 oz. Gin
3/4 oz. Blanco Tequila (choose a fuerte’ tequila so it doesn’t get lost, I used Espolon. A repo like Espolon of Chinaco could do nice things as well.)
3/4 oz. Dolin Blanc Vermouth ( the sweet kind, NOT dry vermouth)
Twist of Lime
Dash of Angostura Bitters

It’s too bad summer is over as this is a great summer drink…Indian Summer is the name!

The Crimson Ghost

February 25, 2012

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No this isn’t the logo to the misfits or the 1940’s movie which inspired it but you should be jamming out to the ‘fits while drinking this. Over Christmas my wife and I went to Holeman and Finch, the serious craft cocktail bar and amazing eatery. One of their featured cocktails was the Crimson Ghost made with mezcal, vermouth, aperol and orange bitters. I couldn’t resist and ordered one. It was everything I wanted and more. Silky, smokey, sublime and any other descriptive word that begins with “S.” The next day I wanted another so I raided our liquor cabinet and started concocting.

Luckily I knew the ingredients, now it was just about proportions. I’ll cut to the chase but the first one was pretty spot on, by the third batch it was about perfect. The recipe is below, now you have an excuse to buy that mezcal you’ve been wanting.

1.5oz Sombra Mezcal
.75oz Dolin Vermouth
.75oz Aperol
2 dashes of orange bitters

Pour all the ingredients into a shaker add ice and pour into a martini glass. Don’t be lazy like me and add a twist of orange to garnish. Salud!