A Thanksgiving Toast 1.5 oz Bombay Dry Gin 0.75 oz Cranberry & Maple Simple Syrup (recipe below) 0.5 oz lemon juice 5 drops of Bittercube Orange Bitters 2 oz Prosecco Shake gin, simple syrup, lemon juice & bitters over ice to chill, then strain into a chilled coupe. Top with Prosecco and stir gently to…
Original Sin
Original Sin 1 oz Domaine Dupont Calvados du Pays D’Auge Vieille Reserve 1 oz Rouge Gorge White Cider Vermouth 0.75 oz Cardamaro 0.25 oz Stirrings Ginger Liqueur Stir with ice and strain into a rocks glass over a large ice cube. Garnish with an apple peel wrapped around a chunk of candied ginger. What comes to…
Happy Halloween!
I’ve had a lot on my plate lately and have not been posting as regularly as usual. I’ll be back on schedule soon, but I thought I’d repost last year’s Halloween/Day of the Dead cocktail since some of you weren’t following me back then. Have a happy Halloween! El Cóctel de los Muertos 1.5 oz Espolón…
I Think I’m Falling for You
I Think I’m Falling for You 2 oz Bacardí 8 Años Rum 0.5 oz ginger-infused grenadine (recipe below) 3 dashes Angostura Bitters 1.5 oz Graft Farm Flor Rustic Cider Shake the first three ingredients with ice and strain into a chilled coupe. Top with cider, and stir gently to combine. Garnish with grated nutmeg. I…
Rye Smile in a Birch Forest
Rye Smile in a Birch Forest 2 oz Michter’s US 1 Single Barrel Straight Rye 0.5 oz Foss Björk Birch Liqueur 1/2 tsp birch syrup (substitution = 1/4 tsp molasses & 1/4 tsp maple syrup) 2-3 dashes Angostura Bitters Stir to chill, then strain into a double old-fashioned glass over large ice cube. Garnish with an…
Honeysuckle Rosé
Honeysuckle Rosé 2 oz Gruet Rosé Brut sparkling wine 1 oz honeysuckle-infused vodka (recipe below) 0.5 oz lemon juice 1/2 tsp simple syrup 2 dashes Peychaud’s Bitters Combine vodka, syrup, lemon juice and Peychaud’s in a shaker filled with ice. Shake vigorously and strain into an iced champagne glass. Top with Rosé Brut and stir…
Summer’s Last Hurrah
Summer’s Last Hurrah 1.25 oz. Bombay Sapphire Gin 0.75 oz Dolin Dry Vermouth 0.75 oz Plum Thyme Syrup 0.25 oz lemon juice 1/2 tsp Campari Shake and strain into a chilled coupe. Garnish with a sprig of thyme. It’s 7:55 pm and it’s already dark. The last two peaches I ate were mealy. Yep. There’s…
Day Drinking in the Dark
Day Drinking in the Dark 1 oz Rock Creek Rye Whiskey 1 oz Dolin Sweet Vermouth 0.5 oz Don Ciccio i Figli Amaro delle Sirene 0.25 oz Cointreau 0.25 oz balsamic vinegar Stir with ice and strain into a chilled coupe. Garnish with an orange twist cut to rest on the ridge of your glass. Special glasses? Check….
The Angeleno
The Angeleno 1 oz Bombay Sapphire Gin 0.75 oz Amaro Angeleno 0.75 oz St-Germain Elderflower Liqueur 0.5 oz lemon juice Shake and strain into chilled coupe. No garnish. As anyone who’s been there knows, Southern California forces an aesthetic on its landscape. It’s as if the flora are competing in a beauty contest where the…
Smoky Peach Margarita
Smoky Peach Margarita 1.5 oz Espolón Reposado 100 % Agave Tequila 0.75 oz Pelotón de la Muerte Mezcal 0.25 oz Cointreau 1/2 grilled peach, preferably freestone 1.25 oz Basil Limeade Concentrate pinch of salt Pour ingredients into a blender with 7 standard ice cubes and blend on high until no chunks remain, then serve in a 12 oz glass….
The 2017 Saveur Blog Awards
Since starting tippledpink in March of 2016, I’ve shared my inspirations, stumbles and successes along the way to creating 58 (!!!) original cocktails. I hope you’ve had as much fun as I have. I’m hoping to spread the word to a larger audience, so I’m throwing my hat into the ring for the 2017 Saveur…
Pommetini
Pommetini 1.5 oz Gin de Neige 1 oz Rouge Gorge White Cider Vermouth 1 tsp Campari 1/4 tsp cider vinegar Pour ingredients into a mixing glass filled with ice, stir for 20 seconds and strain into a chilled martini glass (unless you have a cocktail glass with a fleur-de-lis, in which case, use that.) No…
tippledpink 