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36 found Showing cocktails posted by drinkingandthinking
RECENT COCKTAILS: NOVEMBER 12, 2019
Scotch Violet
Japanese Whisky, Crème Yvette, Lemon juice, Honey syrup, Lemon peel
OCTOBER 19, 2019
Double Grape
Pisco, Byrrh, Grapefruit bitters, Grapes, Orange peel
SEPTEMBER 28, 2019
Irish Bugs Cutty
Irish whiskey, Amaro Meletti, Herbal liqueur, Carrot juice, Lemon juice, Black pepper
SEPTEMBER 15, 2019
Mellow Mocha
Brandy, Coffee liqueur, Crème de Cacao, Licor 43, Fernet Branca, Aztec Chocolate bitters
JUNE 17, 2019
Paloma (Fully Loaded)
Tequila, Mezcal, Aperol, Ancho Reyes chile liqueur, Grapefruit bitters, Grapefruit soda, Seltzer water, Grapefruit cordial, Lime juice
Strawberry Rhubarb Cooler
Vodka, Rhubarb bitters, Soda water, Rhubarb syrup, Strawberry, Lemon juice, Lemon peel
APRIL 9, 2019
The Velvet Underground
Mezcal, Aperol, Falernum, Lime juice
MARCH 29, 2019
The Last Rasta
Mezcal, Falernum, Jamaican rum, Herbal liqueur, Lime juice, Lime peel
MARCH 17, 2019
The Kerouac
Rye, Tawny port, Amaro Nonino
MARCH 2, 2019
Smoke and Choke On A Rock
Mezcal, Cynar, Grapefruit bitters

A Spontaneous Libation for your Consideration

City Bird

2 oz Rhum Agricole, Neisson blanc
1 oz Lemon juice
1⁄2 oz Campari
1⁄4 oz Triplum, Luxardo
1⁄2 oz Prosecco (to top)
1 Lemon peel (as garnish)
Instructions

Combine first four ingredients in shaker over cracked ice. Prepare a collins glass with a horse's neck garnish and cracked ice. Shake and strain into the glass; Top with a 1/2 oz prosecco (club soda is an acceptable substitute) for texture.

Notes

A drier, lighter take on the Jungle Bird. Effervescent, notes of summer grass and a splendid pink hue. Luxardo Triplum is essential to the taste of this drink, as it has a slightly nutty/pithy flavor that works well with Neisson and Campari. (Cointreau is too sweet.) If Luxardo Triplum is not available, the Luxardo Apricot works well.

History

Created as a variation of the classic Jungle Bird; the City Bird also works as a lighter, "session" counterpart to the rich blackstrap version Giuseppe Gonzalez popularized in NYC a couple of years later. We used this on a summer menu back in 2011.

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Average rating
4 stars
(4 ratings)

From the Knowledge Vault

Stocking a Better Bar

Last time, we talked about how to go about building a better home bar. Once you’ve done that and have all sorts of empty space (because you paid attention, and your bar holds about twice your current supply of liquor, right?), we should now get on to the fun part – how to best fill your shiny new liquor cabinet.

Now I know that I’m going to catch it in the comments by declaring some brands “essential” versus others. I know y’all are a bunch of passionate drinkers, and I also know that in certain areas, y’all have much more experience than I do tasting and thinking about spirits. But that’s not going to stop me from doing just that. The good news? After making declarative statements about which spirits you should have in your bar, I’m going to let you in on a few secrets about how to find rare and discontinued bottles that have helped me in the past. So take a deep breath, and enjoy the ride.

I’m a firm believer in Alton Brown’s mantra of buying things that serve many purposes. Unless you’re into a certain segment of the liquor market, you should strive for buying liquor that lets you make as many cocktails as possible. Once you’ve tasted a good representation of what’s out there, decide what to focus on, and buy more of those things, but with the understanding that if you run across something special and hard to find, you really ought to buy it. But more on that later.

Recent Additions

  • Glowing Green — Pisco, Suze, Ancho Reyes chile liqueur, Blue Curaçao, Orange bitters
  • Gilded Paloma — Tequila, Soda water, Grapefruit juice, Pineapple juice, Lime juice, Cinnamon syrup, Grapefruit peel
  • Pickwick Club — Pineapple rum, Overproof rum, Allspice Dram, Bitters, Absinthe, Passion fruit syrup, Vanilla syrup, Orange peel
  • Mignon — Gin, Rye, Cassis, Ancho Reyes chile liqueur, Orange bitters, Islay Scotch, Orange
  • Chipmunk — Old Tom Gin, Ginger liqueur, Simple syrup, Lime juice

Recent Discussion

  • Re The St-Rita, 2 days ago drinkingandthinking commented:

    uninspired elderflower margarita with poor proportions

  • Re Jasmine, 3 days ago smparkes commented:

    Went with the more forward version from SE and then added a bit of soda ... for a very hot day. :-)

  • Re Old World Charm, 4 days ago bkemp1984 commented:

    Made with Laird's and homemade creme de mure, good stuff. Will need to make it properly once I get more brandy.

  • Re Lime Blossom, 6 days ago SSteve commented:

    From the recipe and the comments I knew this was going to be too lime-heavy. I used less lime and more orange liqueur and St. Germane. I used Dry Curaçao so I added a little simple syrup as well. Pretty good but still needs a little more tweaking. Next time I'll try increasing the St. Germaine and decreasing the Curaçao.

  • Re Intercept, 1 week ago Biff Malibu commented:

    Reduced Punt e Mes to 0.75 oz the second time around. Worked a bit better.