Larry Trask / Tuesday, March 4 @ 1:27 p.m. / Cocktail
1.25 oz. gin
0.5 oz. créme de cassis liqueur
0.75 oz fresh lemon juice
0.5 oz. simple syrup
5 blackberries & lime wheel
How to Mix
- In a shaker combine the first 4 ingredients with ice.
- Shake well.
- Strain into an ice filled rocks glass.
- Pour the creme de cassis over the top.
- Garnish with a lime wheel and blackberries.
Larry Trask / Tuesday, Feb. 18 @ 9:33 a.m. / Cocktail
Tonight during The Cocktail Hour (6pm), we'll be celebrating the gift of rain with a cocktail called the "Damp Pavement". There's nothing about this cocktail that particularly suggest rain or wet sidewalks to me, but whatever. The name alone will suffice. Note the bonus here: a recipe within a recipe, allowing you to easily make your own ginger syrup which is surprising (to me) handy in the world of mixology.
- 1 oz ginger syrup*
- .75 oz lemon juice
- 3 oz water
- 1.5 oz Scotch whisky (or whisky of your choice. I use rye.)
- 1 tsp Allspice dram**
- Garnish: Orange peel
- Glass: Mug
Add the ginger syrup, lemon juice and water to small saucepan and heat until piping hot. Stir in the whisky and allspice dram, and pour into a pre-heated mug. Garnish with an orange peel.
*To make ginger syrup, combine equal parts diced raw ginger, sugar and hot water in a blender. Puree until smooth and strain through a fine-mesh strainer. Refrigerate until needed.
Larry Trask / Tuesday, Jan. 28 @ 1:15 p.m. / Cocktail
Tonight during The Cocktail Hour (6pm) we'll be featuring the Sazerac cocktail. The history of this cocktail is long and interesting and it features absinthe, which I'm happy to say is no longer illegal in the US of A. Go team. We're featuring the Sazerac because Katherine Hepburn got sloshed on them in the movie State Of The Union, and tonight is, of course, the night on which the President delivers this annual exercise in sophistry and false promises. Cheers.
- 3 oz rye whiskey
- 3/4 oz simple syrup
- Peychaud bitters to taste
- absinthe or absinthe substitute
- Lemon twist for garnish
- Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
- In a separate mixing glass, muddle the simple syrup and Peychaud bitters together.
- Add the rye whiskey and ice to the bitters mixture and stir.
- Discard the ice in the chilled glass and rinse it with absinthe by pouring a small amount into the glass, swirling it around and discarding the liquid.
- Strain the whiskey mixture from the mixing glass into the old fashioned glass.
- Garnish with a lemon twist. Traditionalists will say that the lemon twist should be squeezed over the drink to release its essences but that the twist should not be dropped into the glass itself.
Here's one of many, many, many State Of The Union drinking games available online.
Larry Trask / Tuesday, Jan. 21 @ 1:13 p.m. / Cocktail
SoCal legend Donn Beach invented -- or claimed to have invented -- many cocktails, most involving large portions of rum. Among his most cocktail creations is the venerable Zombie, We tried to find the original recipe from the 1930s, but there were so many websites claiming to have THE recipe, we gave up. Here's a guess:
- 6 ounces crushed ice, plus extra to fill glass
- ¾ ounce fresh lime juice
- ½ ounce fresh grapefruit juice
- ¼ ounce cinnamon syrup
- ½ ounce falernum
- 1½ ounces Puerto Rican gold rum
- 1½ ounces aged Jamaican rum
- 1 ounce Lemon Hart 151 Demerara Rum
- 1 teaspoon grenadine
- Dash Angostura bitters
- 6 drops Pernod or Herbsaint
- Mint sprig
In a blender jar, add crushed ice, the lime juice, grapefruit juice, cinnamon syrup, falernum, Puerto Rican rum, Jamaican rum, Demerara, grenadine, bitters and Pernod. Blend until slushy, about 2 to 3 seconds. Pour the contents into a zombie glass or pint glass and add more crushed ice to fill. Finish with the mint sprig.
Now, one quick glance at that recipe and you know instantly that this is too complicated and involved. I mean, who keeps Herbsaint in their liquor cabinet? No one. Here's an easier recipe:
1/2 oz creme de almond
1 1/2 oz sweet and sour mix
1/2 oz triple sec
1 1/2 oz orange juice
1/2 oz 151 proof rum
Shake all ingredients (except 151 proof rum) with ice and strain into a collins glass over ice cubes. Float the 151 proof rum on top, add a cherry (if desired), and serve.
Larry Trask / Tuesday, Dec. 24, 2013 @ 3:30 p.m. / Cocktail
I recognize that not everyone loves the venerable Egg Nog, but then almost no one even vaguely likes Rumpleminze and grapefruit, and I had that as the featured cocktail on one ill-advised occasion. So, in recognition of this joyous time of the year, tonight on The Cocktail Hour, we will feature the lovely Egg Nog.
For the specific recipe, we turn to one Amy Berkowitz, who makes the best Egg Nog I've ever tasted. Here's her recipe: