Vanilla Bourbon Trusker

 

I was recently given 6 vanilla beans by a dear friend.  After thinking for some time about what I ought to do with them I decided that sticking a few in a bottle of bourbon wouldn't be such a bad idea.  Turns out it was quite a good idea.  I didn't do anything special, other than stick three of the beans straight into the bottle and then waited a week and-a-half.  The flavors work wonderfully together.  After having a piece of raspberry filled dark chocolate, inspiration struck, and I quickly thought up this drink.  My friend Jeff suggested the name and I had no good reason to dispute it.  It does have a ring to it I must say.

1 oz. vanilla infused bourbon (I used Evan Williams, but if I had been certain of how good it was going to be I'd have probably chosen Buffalo Trace)

3/4 oz. dark creme de cacao

3/4 oz. Chambord

1 oz. light cream or half & half

Shake vigorously with ice and strain into a chilled cocktail glass.

Cornichon Martini

Nothing revelatory here, I'm afraid.  This is a classic gin martini with the, I dare say, novel addition of French cornichons.  Yes, they are essentially gherkins, but quite a bit smaller than any gherkins I'VE ever had, and pickled with different spices than your typical gherkin.  One of those spices, tarragon, works especially well here, imparting a slight anise-y touch to the drink.  The same kind of saltiness one would get from olives is present as well.  Give it a try!

Make a classic martini, but garnish (as here) with two small cornichons instead of the lemon twist.

Amaro Meletti Sour

I picked up a bottle of Amaro Meletti today and concocted this simple recipe.  The rose notes of the amaro combined with the lemon marry quite well and remind me of Turkish delight.  The cardamom bitters further the herbal complexity and bring us still closer to the realm of Middle Eastern flavors.

Amaro Meletti Sour

2 oz. Amaro Meletti
1 oz. dry vermouth
1/2 oz. fresh squeezed lemon juice
1/2 egg white (optional)*

Shake with ice and strain into a cocktail glass.  Top with a few drops of cardamom bitters.

*I didn't have any reliable egg whites when I made this, but I'd recommend trying it.

Rocky Cove Cocktail

1 1/2 oz. London Dry Gin
3/4 oz. Rosato Vermouth
1/2 oz. Benedictine
1/2 oz. Lime Juice
Dash Fee's Grapefruit Bitters

Shake with ice, strain into a cocktail coupe.

The Irene Cocktail

Another evening of mixing with my brother resulted in this maelstrom of spirits and juices.

1 oz. Aged Rum
1/2 oz. Cognac
1/2 oz. Gin
1/2 oz. Orange Liqueur (we used Rhum Clément Creole Shrubb liqueur)
1/2 oz. Lime Juice
1/2 oz. Orange Juice
Dash of Peychaud's Bitters

Shake with ice and strain into a chilled cocktail glass. Garnish with a lime wedge.

The Junior Cocktail

This week I went to have dinner with my brother and his family at their home. My brother had picked up some things to add to the fine liquor cabinet he keeps, including rye and Benedictine. While searching for an appealing cocktail to make with these ingredients we came across the Junior cocktail. A search for the history of this cocktail is nearly impossible, as most hits bring up references to junior cocktail dresses. It turned out to be a tasty sour-style cocktail, and one that I'd recommend to whiskey fans.

The Junior

1 1/2 oz. Rye
1/2 oz. Benedictine
1/2 oz. Lime Juice
Dash Angostura Bitters

Shake with ice and strain into a chilled cocktail glass.

Camera Obscura Cocktail

"She walks in beauty like the night."

Use up your leftover homemade ginger syrup and enjoy this drink, which I'm calling the Camera Obscura.

1-1/2 oz. London Dry Gin
1/4 oz. Absinthe
1/2 oz. Ginger Syrup
A dash of Orange Blossom Water

Shake with ice and strain into a chilled cocktail glass.