In recent years, the moscow mule has become one of the most popular cocktails. The wonderful copper mugs that started as a marketing ploy by Smirnoff have become a requisite item for any home bar and ginger beer brands have flourished. But as it turns out, mules aren’t the only family of drinks that use ginger beer. The buck is a traditional American cocktail that is essentially a mule, but usually uses a brown spirit like whiskey or rum. This “Bulliet Bourbon” Kentucky buck is a wonderful and potent cocktail which is likely to become your new favorite ginger beer cocktail.
As we know from last Monday, the port antonio is a sophisticated and beautifully rum forward tiki cocktail. So why on earth is there another post about it? Well in the confusing world of cocktail naming, just because it looks like a duck and quacks like a duck, doesn’t mean it isn’t a walrus. Coming out of left field, this port antonio only shares two common ingredients with the tiki cocktail of the same name. More akin to a cosmopolitan, this sweet and fruity cocktail is sure to please anyone who loves grenadine and its brilliant layered appearance makes it perfectly suited to a bachelorette party. Despite its classically “girly” appearance, the addition of lime brings some welcome acidity and zing to this refreshing sipper.
We covered the classic brandy crusta several weeks ago. The brandy crusta is a wonderful cocktail that many argue led to the creation of the more famous Sidecar. But as brandy is an oaked spirit, you may have wondered how it’s brown brethren like aged rum and bourbon might perform in the crusta. The verdict? The bourbon crusta is amazing! The sweet notes of caramel blend with the oak and fire of the rye to make a lovely twist on the crusta concept. Bourbon Crusta 1½ ounces Cognac 1 teaspoon Orange Liqueur 2 dashes Angostura Bitters 1 teaspoon fresh lemon juice 1 teaspoon simple syrup rim with sugar garnish with 1″ curl of lemon peel Begin by filling a cocktail or coupe glass with ice. Then set the glass aside to chill. Now fill a cocktail shaker with ice. Pour in the bourbon, orange liqueur, bitters, lemon, and simple syrup. While Learn More
Hailing from the Caribbean island of Jamaica, the port antonio is perfectly balanced tiki cocktail that makes excellent use of the spicy liqueur falernum. Falernum has been featured in a number of the other tiki cocktails on broke and thirsty and is one of my favorite tiki ingredients. Furthermore, falernum is perfect for making tiki cocktails feel winter appropriate with warm notes of clove and allspice. This port antonio balances the falernum with the acidity of lime and sweet coffee liqueur. This rum forward tiki cocktail is not to be confused with another rum based cocktail also called the port antonio which features a generous portion of grenadine. Far less fruity and with expertly balanced sweetness, this port antonio is sure to be enjoyed no matter what the season.
The alexander is one of those classic cocktails that doesn’t get the attention it deserves. Overshadowed by its successor the Brandy Alexander, this rare combination of gin and cream is smooth beyond your wildest dreams. It was also the personal favorite of John Lennon. So let’s be real, if this cocktail was good enough for the legendary Beatles co-founder, you really do need to try it! Alexander 1 ounce Gin 1 ounce Creme de Cacao 1 ounce cream ¼ egg white Begin by filling a cocktail glass with ice and setting aside to chill. Optimally you will have two shakers to make the alexander. The first shaker you will fill with ice. Pour in the gin, creme de Cacao (preferably white), cream, and egg white. Shake with ice till chilled. Next strain this concoction into the second ice-free shaker. Now dry shake the cocktail for a good thirty seconds – Learn More
Tiki cocktails often inspire innovation and variations. It is one of the aspects of tikidom that make it so rewarding to explore. In addition to delicious cocktails of course. Well occasionally innovation gets a bit carried away, and we find variations on a variation with variation. The Mississippi Planter’s Punch #2 is just such a cocktail. Hailing from Fant’s Restaurant in Coral Springs, Florida, this tiki spectacle improves on both the classic Planter’s Punch and the Mississippi Planter’s Punch to create a ridiculously fruity concoction. While certainly over-the-top fruit is the biggest flavor in this juicy cocktail, lovers of spirits will enjoy the balance achieved with a wonderful mix of rums and bitters.
Rumored to be the origin of the popular Sidecar, the brandy crusta is unquestioningly one of the oldest cocktails. Created in the 1850s by an Italian bartender named Joseph Santini in New Orleans, the brandy crusta even predates the famous sazerac in the world of calling card cocktails. A well balanced yet citrus forward cocktail, the crusta can also be made with either gin or whiskey, however brandy brings out the classic flavor profile. Brandy Crusta 1½ ounces Cognac 1 teaspoon Orange Liqueur 2 dashes Angostura Bitters 1 teaspoon fresh lemon juice 1 teaspoon simple syrup rim with sugar garnish with 1″ curl of lemon peel Begin by filling a cocktail or coupe glass with ice. Then set the glass aside to chill. Now fill a cocktail shaker with ice. Pour in the cognac, orange liqueur, bitters, lemon, and simple syrup. Orange Curacao is traditionally used, but triple sec will also Then Learn More