Author: tippledpink

tippledpink is a blog dedicated to the full-throttle pursuit of liquid perfection. Like an instrument in tune with itself, a well designed and mixed cocktail is about balance, but a tuned instrument, even played by a talented musician, does not guarantee music worth listening to. That requires passion, surprises and, perhaps, a discordant note or two. tippledpink is run by Susan Whitney, whose obsession with flavor was born during her years as a bartender and server in New Orleans. Now living on the outskirts of Washington, D.C., Susan believes that the best cocktails transport you to a different place or time or simply punctuate how goddamned happy you are to be alive. tipplepink is the place to turn for original, intricate cocktails that stimulate your mind and senses. Finally, Susan will share what she learns on her endless quest to explore all things edible or sippable.

Liquid Sunshine

Liquid Sunshine Recipe 1.5 oz dark rum (I used Casa Bacardi 8 years old) 1.25 oz Cointreau .5 oz lime juice 1/2 tsp oleo saccharum Juice from 1/2 ” piece of turmeric Shake with ice and strain into chilled coupe glass. Garnish with lime wheel. Rum is one of my favorite spirits, so it’s odd…

Springtime in Kyoto

Springtime in Kyoto Recipe 2.5 oz Nigori Sake (I used Gekkeikan) 2.5 oz cucumber and sorrel* juice 1/4 tsp rice vinegar Scant pinch of salt Shake with ice and strain into a chilled Collins glass filled with ice and top with 1 oz club soda. Garnish with cucumber wheel. After several weeks of developing cocktails…

When Doves Cry

When Doves Cry Recipe: 1.25 oz Armagnac [I used Marie Duffau Napoléon Bas Armagnac.] 1.25 oz Crème de Violette [I used Rothman & Winter.] .5 oz Amontillado Medium Sherry [I used Savory & James Deluxe Medium Sherry Amontillado.] 1.5 oz whole milk Add ingredients to an ice-filled shaker in order listed to prevent milk from…

Rhubarb Gimlet

Rhubarb Gimlet Recipe: 2 oz. london dry gin [I recommend Jensen’s Bermondsey Dry Gin] .75 oz. rhubarb purée .5 oz freshly squeezed lime juice Shake with ice and strain into a chilled coupe. Garnish with a lime wheel and a strip of candied rhubarb. A few years ago, I paid a spring visit to friend…

Squaller’s Delight

Squaller’s Delight Recipe: 2 oz. Laird’s Old Apple Brandy .5 oz. Gingered Sorghum Simple Syrup .25 tsp Sherry Vinegar 2-3 dashed Angostura Bitters Stir with ice and strain into a rocks glass with large ice cubes. No garnish. For some reason, I love saying the word “squall.” The good news about this is that it…

Royal Street in Bloom

Royal Street in Bloom Recipe: 1 oz gin [I used Green Hat’s Spring/Summer yellow label] 1.5 oz Lillet Blanc Juice of one satsuma [or half of a juicing orange], strained 1 drop of osmanthus extract [or 1 spritz from an atomizer] Spritz coupe with osmanthus extract or place one drop in the glass, then add…

Irish Coffee

Irish Coffee Recipe: 1.5 oz. Bushmills Irish Whiskey .75 oz. hot simple syrup 5-7 oz. freshly brewed coffee Heavy cream, lightly whipped Pour Bushmills and simple syrup in an 8-10 oz. of glass (See the Bodum Pavina 8.5 -Ounce Double-Wall heat-pro Thermo Tumbler/DOF Glass above). Fill with coffee to within a centimeter of the top of the…

Solar Flare

Solar Flare Recipe: 1.5 oz. 100 % Agave Tequila Blanco (I like Espolón) 1 oz. Aperol 2 oz. fresh-squeezed ruby red grapefruit juice, strained 1 tsp. blood orange oleo saccharum Shake with ice and strain into a chilled coupe. Garnish with a burnt blood orange slice. I was, perhaps, ill prepared for the unfettered freedom…