Larry Trask / Tuesday, Nov. 26 @ 5:12 p.m. / Cocktail
Tonight for The Cocktail Hour (6pm), and just in time for the fall holiday, we'll be enjoying the Apple Winter Toddy. This delicious drink features Caorunn gin, a small batch gin made in Scotland. Because this gin is made in part from the Coul Blush apple, it lends itself especially well to this cocktail.
1 ½ oz. Caorunn Gin
4 oz. Pressed apple juice
2 dashes Angostura bitters
¾ oz. Lemon juice
2 teaspoons Caster sugar
Garnish: Clove studded orange and apple, grated nutmeg
Method: Heat all ingredients in a pan until warm or steam with a coffee steamer.
Larry Trask / Tuesday, Nov. 19 @ 1:40 p.m. / Cocktail
Tonight for The Cocktail Hour we'll be featuring a cocktail that I like to think I invented, but that is so similar to an existing drink that I open myself up to lawsuits if I actually claim to have invented it.
So here's the drink I invented. I call it "The Disgraceful Press," because it's similar to a ginger press and it was invented at Disgraceland. The main thing you may not have is the ginger juice, but it's essential. I used this from The Ginger People. It needs to be strong.
1.5 oz rye whisky
Fizzy ginger drink (ginger ale will do, but I like the Fizzy Izzy ginger drink)
1/2 tsp Ginger Juice
Stir the rye, Ginger Juice and a couple of healthy squeezes of lime in a rocks glass with rocks. Top with the fizzy ginger drink. Garnish with lime wedge.
Two words: Yum.
Larry Trask / Tuesday, Nov. 12 @ 11:19 a.m. / Cocktail
Tonight for The Cocktail Hour, we'll be featuring the Honey Rye, a drink that, granted, I had never tried before I stumbled upon it's recipe in Bon Appetite. But it is delicious and therefore worth of TCH. I modify it by and mixing in actual honey (local, of course) instead of the liqueur, but you may not want to do that. The reason is separation. You have to stir the drink like a madman to get the honey to not be a big glob in the bottom of the glass and then it tends to re-globulize unless you pound it down. Make up your own mind.
1 oz rye whiskey
½ oz honey liqueur
dash or two orange bitters
Mix rye and liqueur in a rocks glass (with rocks) and stir. Add a dash or two of orange bitters, top with ginger ale, garnish with orange twist. DELISH!
Larry Trask / Tuesday, Oct. 29 @ 1:29 p.m. / Cocktail
"First you take a drink, then the drink takes a drink, then the drink takes you." -- F. Scott Fitzgerald.
Scott and Zelda were the symbols of the American roaring twenties, and they were often roaring drunk themselves. But the Jazz Age begat the Great Depression and Zelda succumbed to madness. Later, on the verge of war, Scott died of a heart attack in Hollywood. I bring this up for no particular reason.
When he was going strong, however, Scott favored gin and in particular, the rickey. A rickey is a subset of cocktails, primarily characterized by the presence of lemon or lime, seltzer, simple syrup, gin (though sometimes rum or whiskey) and typically little else. The first and greatest of the rickeys is the lime rickey, sometimes called a gin rickey or, simply, just "rickey".
For books by and about F. Scott Fitzgerald, check out North Town Books in Arcata.
2 oz gin
3/4 oz fresh lime juice
seltzer or club soda
simple syrup to taste
Pour gin and lime juice into chilled highball glass filled with ice. Top with seltzer and simple syrup to taste. Stir gently, garnish with lime wheel and serve with straw.
Larry Trask / Tuesday, Oct. 15 @ 8:24 a.m. / Cocktail
A friend of mine has been singing the virtues of ginger liquor over the last several weeks so, in her honor, we're featuring a ginger-based cocktail tonight: the refreshing Royal Ginger Fizz! Instructions below.
0.5 oz. ginger liqueur (such as Domaine de Canton)
0.5 oz. Pimm's No. 1® Liqueur
0.5 oz. Gin
1 orange wedge
4 oz. ginger ale
How to Mix
- Fill a shaker full with Ice.
- Add in all the ingredients except the ginger ale.
- Shake well.
- Strain into an ice filled rocks glass.
- Top with the ginger ale.
- Garnish with an orange wedge.