Frozen Old Fashioned

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When life gets busy— and boy, has it been lately— we do a lot of repeats at our house because I don’t have as much time (or energy) to be creative. But I’m discovering that an easy way to keep things interesting is to change up just one little thing here or there, so that it seems like we’re having something new, but with minimal extra effort involved. When this clever twist on a classic cocktail jumped out at me from my Instagram feed, I was all for it! What could be better in the blazing heat of summer than a frosty cold adult beverage? 

Hello, Summer! 😎

Love at first sip!

This drink is like a grown-up, boozy version of the 7-Eleven Slurpees I loved as a teenager. There was one year of high school that my stepbrother, one year my junior, lived with me, my mother and her boyfriend (his dad). Our favorite thing to do in those days was get the hell out of the house, and it was incredibly convenient that we had a 7-Eleven just down the street. Cary and I would skip down there together to play video games— I slayed at Ms. PacMan and Asteroids back in the day, thank you very much— and we almost always came home with snacks and Slurpees. My favorite was cherry (though I know it was fake). 

Fast forward 40+ years. The sweet cherry flavor is still a favorite, and a real-fruit version of it shines through prominently in this cocktail. Big cheers to The G & M Kitchen for this idea that had me asking, “Why in the world didn’t I think of this one?” It’s all the flavors of a bourbon old-fashioned, zhuzhed up with frozen orange wedges, cherries, brown sugar syrup and cocktail bitters.

Same flavors you’d expect in an old fashioned, but extra fruit!

All that, plus a cup of ice whizzed together in the blender until the mixture is frothy, frosty and way beyond refreshing. With the added fruit and all that ice mixed in, there’s also a hydrating element to this cocktail which isn’t a bad thing when the heat gets intense. Plus, it’s easy to whip up several drinks at once for summer entertaining. Yep, this little number will be in hot rotation at our house!

Brown sugar syrup lends a richness to this drink.
Cocktail bitters bring balance.
Extra spoonful of cherry juice, please!
The crushed ice button on my blender doing its thing.
Blended to perfection.
Icy cold to the last drop!

This whole situation has me thinking about throwing other favorite cocktails in the blender. After all, frozen margaritas, daiquiris and piña coladas have been a thing for decades. Now, I’ve got my eye on Manhattans, Negronis and Moscow Mules, to name a few, and summer is just getting started.

What favorite cocktail would you like to see frozen? Let me know in the comments, and until next time, “cheers!”

Frozen Old Fashioned

  • Servings: 2 cocktails
  • Difficulty: Easy
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The slushy texture of this classic cocktail makes it the ultimate refresher for the summer ahead!


Ingredients

  • 4 oz. favorite bourbon
  • Frozen segments from 1/2 seedless orange (membranes are OK, but no peels)
  • 5 or 6 frozen cherries or cocktail cherries, plus juice if you wish (NO PITS!)
  • 1 oz. brown sugar simple syrup (see note below)
  • 4 quick shakes cocktail bitters (Angostura, orange or ginger work nicely)
  • 2 cups ice (preferably crushed or pellet)
  • Orange slices and/or cocktail cherries to garnish

Note: For the brown sugar syrup, combine equal parts (by weight) brown sugar and water in a saucepan over medium heat. Stir until sugar is dissolved, then cool and transfer to a jar or bottle. Keep refrigerated for up to two weeks. Wanna save time? Swap in maple syrup for the brown sugar syrup. You won’t regret it!

Directions

  1. Combine bourbon, oranges, cherries, syrup and bitters in the container of a blender. Add ice and pulse a few times to break down the frozen fruit and ice. If your blender has a crushed ice setting, that would be perfect here.
  2. Blend continuously once the ice is broken down, until the drink is nice and slushy to your liking.
  3. Pour into chilled rocks glasses and garnish each drink with an orange slice and a fancy cherry.
  4. Repeat as desired to beat the summer heat!

Pineapple-Coconut Margarita

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Does it seem odd that the first recipe I post after the announcement of my husband’s “get healthier” initiative is a cocktail? Yes, of course it does. This is one of those awkward food blogging moments where things seem out of order. But Thursday is National Margarita Day, and I’ve been planning this post since before Les saw the light. With tequila being one of the lowest calorie spirits, I figure that a margarita is a reasonable, if only occasional, splurge. Besides, if you’re cutting back on cocktails while implementing a new eating plan, it’s best to make that once-in-a-while drink a good one, and make it at home for Margarita Day or any other day you’re craving refreshment.

I think I can see warmer weather just ahead!

The margarita is one of the easiest drinks to modify with fun, flavorful twists, and this one is working a tropical vibe with pineapple and coconut, without being overly sweet. What makes it a “margarita” (which translates to “daisy” in Spanish) is tequila, orange liqueur, fresh lime and a touch of sweetener. The rest is up for grabs; just don’t go too crazy mixing in other flavors or you’ll have yourself a boozy mess and probably feel terrible in the morning (especially if the add-ins are sweet). If you generally associate margaritas with hangovers, here’s my theory: you probably had too many, made with cheap tequila (it didn’t have a worm, did it?) and a crappy mixer, and possibly in a chain restaurant.

My personal rules for margaritas are simple— use good quality tequila, freshly squeezed citrus (never a bottled mix!) and give it a fresh garnish. We eat and drink with our eyes, and when my husband and I entertain, it seems that the garnish is what always makes guests ooh and aah, so I consider it as crucial as the other ingredients. For this drink, I’m keeping it simple with a lime slice on the edge of the glass.

This is the beginning of a beautiful relationship.

I love this 1800 Coconut, a blanco tequila first recommended to me by my cousin-in-law, Will. The differences between this and some other “flavored” spirits are that the coconut is subtle and natural, it has no added sugars, and— at 70 proof— it still has a nice little kick. It’s mellow enough to sip with just an ice rock (as Will does), but it is also terrific paired with another tropical flavor, especially pineapple.

This time of year, bottled pineapple juice is likely to be tastier than any fresh pineapple you’d pick up at the supermarket, and I typically choose a large bottle over the individual cans because my sensitive tastebuds pick up that tinny flavor. Choose a juice with minimal ingredients, and preferably one that is made from fresh-pressed pineapple rather than concentrate. Be sure to give it a good shake, as the heavier pulp of the juice settles to the bottom, and that’s where most of the flavor is.

The pulp solids have settled to the bottom.
A quick shake fixes that!

Triple sec is a standard ingredient in a margarita, but I prefer the higher end, more intense orange flavor of Cointreau. Fresh lime is a must (please don’t use the bottled stuff) and to keep the drink lightly sweet, just a quick squeeze of agave syrup— paying respect to the plant that gave us tequila in the first place.

Use equal amounts of these three ingredients.

I know that some people have strong feelings about the salt rim, and I’m here to represent those who love it. But I don’t care for the commercial stuff that is “made” for margaritas, because it tends to have a slight chemical flavor and I truly hate when those gigantic chunks of salt fall into my drink. My preference is for a delicate rim of fine sea salt, which is easily adhered only to the outside of the rim after a quick swipe of fresh lime.

It’s great if you have time to do this ahead so the salt has time to set.

Finally, the ice! If you don’t already know that you can purchase a large bag of perfect pellet ice from Sonic, the drive-in fast food joint— well, now you do! This is a far cry from the crushed ice your refrigerator door will give you. Each pellet is a crystal clear chunk of flaky ice, and a scoop of this ice keeps a cocktail cold much longer than you might expect. If you’re only making a couple of drinks, a large cup of Sonic ice will probably cover it; I’ve been buying the 10-pound bags for just $3.50 and have found that it will keep in the freezer (double-bagged) for a few weeks. 

The sonic ice will elevate all your tropical cocktails.

So there you have it— a tropical twist for National Margarita Day! Shake it up with plenty of ice, pour it into the icy glass, add more ice to top off the glass, garnish and enjoy. For those on a calorie budget, this tasty cocktail checks in at 211 calories, made exactly as written.

Pineapple Coconut Margarita

  • Servings: 1 cocktail
  • Difficulty: Average
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Here's a fun tropical twist on a classic margarita! Use the best ingredients you can find for a memorable cocktail at home.


Ingredients

  • 1 1/2 oz. 1800 Coconut tequila
  • 1 1/2 oz. fresh pineapple juice
  • 1/2 oz. Cointreau
  • 1/2 oz. freshly squeezed lime juice
  • 1/2 oz. agave or simple syrup
  • Sea salt to rim the glass and a lime slice to garnish

Note: To salt the rim of the glass, swipe a fresh lime slice around the outer edge of the glass, and then roll it on salt poured out onto a plate or paper towel. Do this in advance, if possible, so that the salt has time to set as the lime juice dries.

Directions

  1. Combine tequila, pineapple juice, Cointreau, lime juice and agave in a cocktail shaker. Add plenty of ice and shake for about 20 seconds.
  2. Strain into a prepared cocktail glass. Top off with additional ice, if necessary, and garnish with a lime.

Pomegranate-Amaretto Holiday Spritz

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In all my working days— even those that I spent pitching in for a catering company— I never had a work assignment that involved developing a cocktail. Until now!

The second half of this year has been a wild ride for me, as I assumed a management role of sorts in the company where I’ve been working for the past decade. I’ve been busy since July learning new processes and data systems, tackling the billing records and helping other departments in our parent company learn more about my lesser-known branch of the business. It’s been exciting, exhausting and rewarding all at once.

With these new responsibilities came introduction to new people in the company, including my new direct supervisor, John. We’ve only met online, as he is based in northern California and I’m in central North Carolina, but we connect regularly for one-on-one updates, and he perked up in one of our early, get-acquainted conversations when he learned that I do a food blog. At the end of each monthly meeting, we usually squeeze in a little banter about the most interesting thing I’ve been cooking or shaking up that month. The rest of the department has not met me, though, and I’m told that John has been subject to some teasing by the team. They call me his “imaginary friend!” 😂

That will change this afternoon when I join an online holiday-themed meeting with the whole gang. To help with introductions, John gave me an assignment— spend a few minutes describing my branch of the business, and a few more minutes instructing the team in making a holiday cocktail. So it’s true— my reputation as an amateur mixologist precedes me. I’m good with that!

This cocktail even looks like Christmas!

The drink I’ve prepared is a fun and festive twist on a classic Italian Spritz, and I chose this approach for a few reasons:

  • It’s easy, made with widely available ingredients for a global audience.
  • It’s a good balanced drink— not too sweet or strong.
  • You don’t need fancy bartender tools, as this drink is built right in the glass.
  • It’s simple to sub in lighter ingredients for an alcohol-free version that is every bit as festive and sure to please the non-drinkers at your holiday gatherings.

So, what’s in this cocktail?

The almond and pomegranate flavors give a traditional Spritz a holiday flair.

The flavors in my Spritz are seasonal— tart pomegranate and sweet almond— paired with Aperol, the slightly bitter Italian aperitivo that hits the taste buds like a marriage of grapefruit peel and orange LifeSavers candy. If you are already a fan of Aperol, you’ll love this drink. If Aperol feels a little too bitter for you, then you’ll appreciate the way the amaretto and pomegranate calm it down. Vodka is the primary spirit of the drink, but if you want something lighter, the drink won’t suffer without it.

Don’t forget to garnish! A few pomegranate arils and a slice of orange in the glass will dress it up beautifully for the holidays and make a great impression! You know that I’m obsessed with fancy ice, too, and here I’ve found an easy way to make them extra festive, with orange slices, whole cranberries and a rosemary sprig frozen inside! My ice mold is made by True Cubes, but this trick should work with any silicone ice mold.

Don’t underestimate the wow factor of a thoughtful garnish!

Finally, this drink is topped off with sparkling water or seltzer because everything feels fancier with bubbles. If you’re in the mood for a stronger topper, go with Prosecco, as with the classic Spritz. I personally think it’s just right with seltzer, especially one flavored with blood orange. 😋

Can I get a no-booze version of this pretty drink?

Absolutely! The great thing about a drink made with fruit flavors is that it’s very adaptable to a no-alcohol or “zero proof” version. 

This drink received rave reviews from non-drinkers at our house!

To maintain the good balance of sweet, tart and bitter, I’ll shift the ratio of ingredients slightly. Use non-alcoholic orange bitters to replace the Aperol and orgeat, an almond cordial syrup, as a stand-in for the sweetness of Amaretto. Freshly squeezed citrus is perfect here, and the pomegranate juice brings a little tartness. There’s no need to “replace” the vodka, which doesn’t have much flavor on its own. But if you’d like a little bite or tingle on the tongue, I have a trick for that, too. Tonic water!

The same flavors, but rearranged for a zero-ABV drink.

These alcohol-free ingredients are easy to find online or in the mixers section of a larger supermarket. You might also amp up the bitter orange flavor by crushing a piece of orange peel in the bottom of the glass. To give the drink a little “bite’ that you would otherwise have in a spirited cocktail, top it off with tonic water rather than seltzer.

Cheers!

For your holiday enjoyment, two click-to-print recipe cards are available below, one for each version of my holiday Spritz. For readers abroad, I’ve estimated the measure amounts in milliliters. Feel free to adjust to taste!

Pomegranate-Amaretto Holiday Spritz

  • Servings: 1 cocktail
  • Difficulty: Easy
  • Print

This cocktail is a festive, seasonal twist on a classic Aperol Spritz. The drink can be built right in the glass, and a garnish of fresh fruit is a beautiful finish!


Ingredients

  • 1.5 oz vodka (40ml)
  • 1 oz Aperol (25ml)
  • .5 oz pure pomegranate juice (15ml)
  • .25 oz amaretto or other nut liqueur (10ml)
  • 2 oz. seltzer (or Prosecco, for a stronger drink)(50ml)
  • Pomegranate arils and fresh orange slice for garnish

Note: Hazelnut or pistachio liqueur would be an interesting substitute for the amaretto in this cocktail. If nut allergies are a concern, consider adding something with a touch of vanilla or ginger for an extra little something.

Directions

  1. Measure vodka, Aperol, pomegranate juice and amaretto into a large cocktail or wine glass. Stir gently to mix.
  2. Add ice and top off the drink with seltzer. Give it a quick little stir to activate the bubbles. Add garnish as desired.

No-alcohol Pomegranate-Almond Holiday Spritz

  • Servings: 1 drink
  • Difficulty: Easy
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The seasonal flavors of pomegranate and almond give this drink a festive feel without any of the consequences of alcohol! Look for orgeat and alcohol-free orange bitters online or in the mixers section of a larger supermarket.


Ingredients

  • 1.5 oz. freshly squeezed orange juice (40ml)
  • .75 oz. pomegranate juice (20ml)
  • .25 oz. orgeat (almond cordial syrup)(10ml)
  • .25 oz. non-alcoholic blood orange bitters (10ml)
  • 2 oz. seltzer (or tonic water, for a drink with more “bite”)(50ml)
  • Pomegranate arils and fresh orange slice for garnish

Note: If you cannot find the orgeat, consider using almond syrup, similar to what is used in fancy coffee shops. In a pinch, you can replicate the orange bitters by crushing a piece of fresh orange peel in the bottom of the glass before mixing the other ingredients.

Directions

  1. Measure orange juice, pomegranate juice, orgeat and bitters into a large cocktail or wine glass. Stir gently to mix.
  2. Add ice and top off the drink with seltzer or tonic water. Give it a quick little stir to activate the bubbles. Add garnish as desired.

Sweet Potato Casserole Old Fashioned

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I’ll bet I know what you’re thinking. She did what?! 😂

The matter of a signature cocktail for Thanksgiving is always a priority for me. I want guests at our table to immediately feel welcome and for the signature drink to set the mood for the occasion. And though I don’t especially like the old-school sweet potato casserole— you know the one, topped with sticky browned marshmallows— when the idea rose of putting those nostalgic flavors into a cocktail? Well, that’s quite a different story!

This discussion of a sweet potato casserole cocktail came about several months ago, as my blog buddy, Maylee over at Beyond Gumbo, and I were e-chatting about a New Orleans-based company that makes cocktail ingredients. El Guapo is the brand, and I had recently purchased a bottle of its chicory pecan bitters. I’m always on lookout for unusual cocktail ingredients, and this one struck my fancy for making holiday themed drinks.

Chicory has a slight bitter flavor that is reminiscent of roast coffee.

As so often happens, though, the bitters sat on my bar for a while as I pondered how to build a drink that would benefit from the interesting combination of flavors. I’ve used it to make a pecan pie old-fashioned, and then it got left behind until recently, when Maylee posted a wonderful recipe for a homemade pumpkin spice latte that sounds way better than anything I could buy at Starbucks. For her latte, she made a pumpkin spice syrup and she reminded me in the comments section about the sweet potato cocktail we’d discussed months earlier. Thank goodness she remembered!

And here we are! My friend’s pumpkin spice syrup inspired me to try my own version of sweet potato syrup, which was not only simple to make, but literally makes this bourbon drink taste like a tipsy liquid version of a retro sweet potato casserole. This is one of the things I love most about food blogging, the way my online friends and I are always inspiring one another to try and succeed at new things, and we keep going until we all run out of ideas. 

I hope that’s a very long time. Cheers! 😁

What you’ll need

If you want to try this yourself, take a moment right now to purchase the chicory pecan bitters, as they are essential to the drink. You can buy them directly from El Guapo’s site or take advantage of speedy shipping from Amazon. Don’t worry about how to use the rest of the bottle, as I’ll be experimenting and sharing other recipes as I develop or discover them.

The other ingredients you’ll need are bourbon (a sweet one, such as Maker’s Mark or Elijah Craig), a good-sized sweet potato, a bit of turbinado or brown sugar and a cinnamon stick, plus the mini marshmallows to garnish the drink, vintage style.

Once the syrup is ready, the rest of the drink is easy peasy!

Make-ahead sweet potato syrup

The sweet potato syrup is easy to make ahead, and I’d recommend doing it this weekend so you’ll be ready when guests arrive next Thursday. Simmer the sweet potato chunks until tender, then gently mash and strain the liquid into a measuring glass. Add enough water to total 1 1/4 cups. Pour the strained liquid back into the pan with the sugar and cinnamon stick. Bring to a slight boil, then simmer for about 15 minutes. Cool to room temperature, and then strain again— this time through a very fine mesh strainer to filter the solids as much as possible. Transfer it to a bottle and chill until you’re ready for cocktails.

When my syrup was finished, it measured 3/4 cup, exactly enough for 8 cocktails. If you’ll be making more drinks, my click-to-print recipe below is easy enough to double.

Time for a cocktail!

When the bell rings for happy hour, get your cocktail tools and ingredients ready to go. You’ll need a shaker (this is best when mixing ingredients of different viscosity), a measuring tool for the ingredients, ice for shaking, heatproof cocktail picks and a culinary torch or lighter to toast the marshmallows. 

The toasted marshmallows are a whimsical nod to the sweet potato casserole of my childhood!

I recommend threading the marshmallows onto the cocktail pick first so you can get straight to enjoying this delicious drink as soon as it’s poured. To reduce the stickiness, I smeared the cocktail picks with a bit of butter before adding the marshmallows. I like a little orange peel expressed over my drink, so this is good time to strip that off a washed orange, too.

Here comes the mixing! Combine the bourbon, syrup and chicory pecan bitters in a shaker with about a cup of ice. Shake for 20 seconds, or until the outside of the shaker is cold and frosty. Strain over new ice. Express the orange peel (if using) over the drink and toast the marshmallows to garnish the glass.

Cheers, dear friends!

Sweet Potato Casserole Old Fashioned

  • Servings: 1 cocktail
  • Difficulty: Average
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Yes, this fun recipe is exactly what you imagine; the flavors of a classic Thanksgiving side, transformed into a delicious holiday cocktail.


Ingredients

  • 1 1/2 ounces bourbon (a sweet one, such as Maker’s Mark or Elijah Craig)
  • 3/4 ounce sweet potato syrup (recipe and directions below)
  • 3 shakes El Guapo chicory pecan bitters
  • miniature marshmallows, threaded onto a heatproof cocktail pick
  • 3-inch strip of orange peel, optional for expressing over cocktail

Directions

  1. Combine bourbon, sweet potato syrup and chicory pecan bitters in a cocktail shaker with a cup of ice. Shake for 20 seconds, or until shaker is frosty.
  2. Strain over a large ice cube in a double rocks glass. Espresso orange peel over drink, if desired. Toast marshmallows and garnish the cocktail.
  3. Cheers!

The only fussy element of this drink is the sweet potato syrup. Plan to make this ahead, and keep it in the fridge for up to two weeks. The recipe below makes enough syrup for 8 cocktails.

Ingredients

  • 1 large sweet potato, peeled and cut into chunks
  • 1/3 cup turbinado or brown sugar
  • 4-inch piece of cinnamon stick

Directions

  1. Cover sweet potato chunks with cold water in a medium saucepan. Cook over medium heat until potatoes are fork-tender, about 35 minutes. Gently mash the potatoes, still in the water, with the back of the fork. Strain through a wire mesh strainer into a glass measuring cup. Add enough water if needed to total 1 1/4 cups. Rinse any solids out of the pan.
  2. Pour sweet potato liquid back into the saucepan. Add sugar and cinnamon stick and simmer over medium-low heat for about 10 minutes until sugar is fully dissolved and mixture takes on a syrupy consistency. Remove from heat and cool to room temperature.
  3. Strain again, this time through a fine mesh strainer or coffee filter. Finished syrup should measure approximately 3/4 cup. Transfer syrup to a jar or sealable bottle and refrigerate for up to two weeks.

Elevate it even further!

Want to take this drink a flavor step further in the direction of a sweet potato casserole? Try this trick of “fat-washing” your bourbon with browned, unsalted butter. It’s easy to do, and as a bonus, you’ll have a small bowlful of bourbon-infused butter left over to flavor something else on the table. The actual sweet potato casserole, perhaps? 😉

Bramble On

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Autumn begins this Saturday. Finally. What a summer it has been, with record-shattering heat waves and treacherous weather conditions reported from every corner of the globe. I think we all need the break, and as much as I am usually ready for fall, this year I feel almost desperate for it.

Leaves are falling all around
time I was on my way
Thanks to you, I’m much obliged
such a pleasant stay
But now it’s time for me to go
the autumn moon lights my way
For now I smell the rain
and with it pain
and it’s headed my way

“Ramble On” ~ Robert Plant & Jimmy Page

With the autumn moon just ahead, and fresh, late-summer blackberries singing their swan song, I figured it was finally time I shared my home bar version of this refreshing, not-too-sweet bourbon cocktail that I enjoyed earlier this summer during my visit to Vermont.

I had the pleasure of dining with my blog pal, Dorothy, and her husband at a quaint, farm-to-table restaurant called Starry Night Cafe on the last night of my visit there, and it wasn’t only the food that was amazing. The drink menu also was very impressive, and one cocktail in particular caught my attention— they called it Bramble On. It was fresh, local blackberries with bourbon, lime, ginger liqueur and a berry-mint garnish. It was fabulously  refreshing and I knew at first sip that I would want it again in the fall.

It doesn’t hurt at all that the drink’s name was a play on the title of an amazing Led Zeppelin tune, “Ramble On.” I’ve been a Led Zeppelin fan for as long as I can remember, and this song, which was released from the group’s second album when I was but 4 years old, is one of my all-time favorites. Not only does it reference a place and character from one of my favorite stories, The Lord of the Rings (listen for it about two-thirds through), but it features exquisitely emotional guitar solos by Jimmy Page and, of course, there’s Robert Plant’s distinctive voice. I just love everything about it it.

“Ramble On” tells a bittersweet tale through the eyes of a restless lover who has enjoyed the company of a woman for a season, but must keep moving to find the queen of all his dreams. It’s how I feel about summer— I enjoyed it for what it was— the thrills and trials and adventures— but I’m really, really ready for autumn. I need autumn and I need it now.

Cheers, summer. Now, go on, would ya?

This cocktail feels like a perfect transition from summer into fall. A traditional “bramble” would involve muddling blackberries with gin, but this version with bourbon tickles my fancy more. It’s sweeter, cozier and lingers on the palate longer than the gin version.

I’ve taken a few liberties with the ingredients in my version of this cocktail, compared to the one I enjoyed in Vermont. But the end result is similar, with blackberries front and center. Given that fresh local blackberries have already bid adieu in many growing zones, I’ve swapped in blackberry preserves, which also provide the sweetness that the ginger liqueur brought to the Starry Night drink. Ginger bitters provide the right spicy zing to complement the berry sweetness, and a quick squeeze of lemon balances out the drink and keeps it fresh.

Shake with ice and then strain into a glass with new ice. If you prefer, double strain through a conical mesh strainer.
I’ve been having a lot of fun with my new ice design mold. It takes only seconds to imprint a design on my clear ice cubes!

I skipped the mint garnish in favor of skewered fresh blackberries. But I have also served it with just an expressed lemon peel garnish when I ran out of berries. Either way, it’s delish!

This drink is a delightfully pleasant way to bridge the seasons.

Bramble On

  • Servings: 2 cocktails
  • Difficulty: Easy
  • Print

This cocktail feels like a perfect transition from summer into fall. A little bit sweet, with warm spices and a touch of lemon freshness. Enjoy!


Ingredients

  • 4 oz. favorite bourbon (we used a locally distilled, bottled-in-bond, but Elijah Craig small batch or Bulleit would be great)
  • 1 Tbsp. good quality blackberry preserves (we like Bonne Maman, but homemade would be perfect here)
  • juice of 1/2 small lemon
  • 4 quick shakes ginger bitters (we like Hella brand)
  • fresh blackberries or lemon peel to garnish

If you prefer to muddle fresh blackberries into the drink rather than using preserves, consider adding a tablespoon of simple syrup to amp up the sweetness a bit. If you don’t like the seeds in the preserves, double strain through a mesh strainer into the glass.

Directions

  1. Add bourbon, preserves, lemon juice and bitters to a cocktail shaker filled halfway with ice.
  2. Shake 20 seconds to combine and dilute, then strain into two double rocks glasses with new ice.
  3. Garnish with skewered fresh berries or lemon twist.

Spicy Pineapple Daiquiri

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I know, I know, the whole “national-whatever-day” may seem a little overboard to some, but the idea of dropping a spotlight onto a special food or drink is fun for me. Without this occasion of National Daiquiri Day, I’d be muddling through a regular old, hum-drum Wednesday. Oh yes, this is much better!

Happy daiquiri day!

If you have never made a daiquiri, I can tell you from experience that it is one of the simplest cocktails out there. Rum, sugar and lime is the essence of this drink, though you have probably also seen variations that included strawberry, and options for the drink to be served frozen, almost like a slushy. Given the brutal heat that is gripping so much of the U.S. this week, nobody would argue against a slushy cocktail right about now, right?

When people are paid fairly for producing excellent products, everyone wins!

For my fun, Comfort du Jour spin, I’ve applied one of my favorite flavor combinations for a spicy-meets-tropical twist on a classic daiquiri. Fresh pineapple and a Serrano-infused simple syrup are the stars of this show. The syrup can be made ahead in a matter of minutes, and if you don’t have Serrano on hand, a jalapeño will do just fine. Any sugar can be used, but I love the richer, warmer flavor of turbinado, and we always shell out a little extra for fair trade. Equal parts water and sugar will make the simple syrup, and a cut up Serrano adds the spicy zip. Intensify the heat, if you’d like, by keeping the pepper’s seeds and membranes intact during infusion. Or scoop them out first for a milder bite. I’ll bet you can guess what we did at our house!

Cool it down completely, then strain out the pepper chunks and transfer it to a jar or bottle. Keep the syrup in the fridge until you’re ready to mix. Breaking down a fresh pineapple is easy to do, as you’ll see below. This one was so fresh and juicy, and the aroma was positively intoxicating!

Wash the pineapple first, then cut off the top and bottom. Use a sharp knife to trim off thin slices of the peel, then go back around to catch any eyes that remain. Quarter it, then slice through the wedges to remove the core. I kept a few of the fresh leaves to use as garnish in a different kind of cocktail. 🙂

I used the sweetest, freshest pineapple, and I highly recommend that you choose one at its peak ripeness. Not sure how to tell? Check out this article for tips on selecting the best of the bunch, and if you need help finding other ways to enjoy the rest of your perfect pineapple, I’ve placed a carousel of ideas at the end of the post, just after the click-to-print recipe.

Easier than you thought, right?

The other ingredients in my daiquiri are simple and obvious— light rum, and for this beauty, I relied on Sungrazer golden rum from Broad Branch Distillery, our favorite local spirits provider. But any light rum that isn’t “spiced” or “aged” will work great here. Fresh lime is important; please don’t ever use the green plastic squeezy bottle when making a cocktail. Your taste buds deserve the real deal! And you’ll need ice, of course, either for shaking the drink or (as I opted) blending it right in.

You can pour your spicy pineapple daiquiri over fresh ice or straight into a chilled coupe glass, as you wish. Doesn’t it look just like liquid sunshine?

Spicy Pineapple Daiquiri

  • Servings: 2
  • Difficulty: Average
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One of my favorite heat-sweet combinations is flinging a classic daiquiri into spicy-meets-tropical territory!


Ingredients

  • 4 oz. light or golden rum
  • 1/2 cup fresh pineapple chunks
  • Juice of one large lime
  • 1 oz. Serrano-infused simple syrup (see below)
  • 1 cup ice (for blending)
  • Lime and fresh pineapple for garnish

Directions

  1. Combine all ingredients except garnish in the pitcher of a blender and process until ice is finely blended and mixture is somewhat frothy. Divide between chilled cocktail glasses and garnish with thinly sliced lime and pineapple.
  2. Alternatively, you may add all ingredients to a cocktail shaker and shake until the outside of the container is frosty. Strain over fresh ice into a rocks glass and garnish as desired.

Serrano-infused Simple Syrup: Combine 1/2 cup each sugar and water in a small saucepan and bring to slight boil. Stir in a chopped Serrano chile pepper. Remove from heat and steep until cool. Strain out chile pieces and transfer syrup to a jar or bottle. Refrigerate up to three weeks.

Here’s some more fun pineapple recipes!

The Smoke Over Manhattan

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There is a running joke at our house about how everything seems to lead back to cocktails with me. And I guess it’s true. Just as food holds some of the stories of my life, my muse tends to apply my life stories to cocktails. This whiskey drink, awash with flavor and a layer of smoke, tells the story of the past week, when my husband, Les, and I spent a few days in northern New Jersey and New York City.

If you looked at the news this week, you probably saw the apocalyptic images of Manhattan, blanketed in a sepia haze that didn’t seem to move at all, even with the very breeze that dragged it south from Canada, where wildfires are still blazing. The air quality in New York, one environmental group declared on Wednesday, was the worst of all major cities in the entire world— and we, of course, were in the thick of it, but it wasn’t all bad.

Some of it was good, so good, so good, so good!

This visit to New York was planned many months ago, arranged to follow a family wedding in nearby Livingston, N.J., but we had only purchased our tickets to the The Neil Diamond Musical: A Beautiful Noise a few days earlier, before the air quality alerts started leading the news feed. I highly recommend this spectacular show about one of my all-time favorite artists, and I’m glad we resisted the urge to skip it when the smoke moved in. Carrying on amid chaos is the New York way—God knows, the city has lived through worse— and though it probably did look awful (and yellow) from a distance, the Wednesday sky seemed less ominous where Les and I stood, just a block or so from Times Square. Press play and decide for yourself.

It turned out to be a great day, despite the smoke. We saw the show, walked 20 blocks to the Empire Hotel to meet an old friend for drinks, and then enjoyed dinner at one of New York’s many authentic Italian restaurants. A day that ends with homemade tiramisu is never a bad one.

Now that we are back at home, breathing easy, sleeping in our own bed and enjoying so many snuggles from our kitty who missed us terribly, I wanted to recapture our smoky adventures the best way I know how— with a cocktail. This is essentially a riff on a classic Manhattan, but with a cherry-vanilla twist. Rather than plain old bourbon or rye, I opted for a Canadian whisky in homage to our northern neighbors. The whisky has the feel of a bourbon but focuses on the sweetness, just as we focused on the sweetness of the day in smoky Manhattan.

This cherry-vanilla vibe will be on repeat at our house, for sure.

Carpano Antica red vermouth is a classic, and amplifies the vanilla without too much extra sweetness. Strangely, this is my first ever home cocktail with real Angostura bitters (yes, really), and I won’t be looking back at my regular “aromatic” bottle anytime soon. A spoonful of syrup from the Luxardo cherries hit the mix and, of course, the dramatic smoke, courtesy of our Aged & Charred cocktail smoking kit. Here’s how it went, and if you prefer to pour it over a big rock, that’s cool, too.

The Smoke Over Manhattan

  • Servings: Makes 1 drink
  • Difficulty: Average
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This is a cherry-vanilla riff on a classic Manhattan, with Crown Royal Vanilla whisky standing in for the bourbon or rye. Here's hoping the wildfires in Canada are under control soon!


Ingredients

  • 2 ounces Crown Royal Vanilla whisky
  • 3/4 ounce Carpano Antica red vermouth
  • 3 shakes Angostura bitters
  • 1 barspoon Luxardo cherry syrup
  • Luxardo cherry garnish
  • Oak chips for smoking (optional, but wow!)

There are other ways to impart a smoky flavor to a cocktail, if you don’t have or care to use a smoking tool. Try smoky bitters or make a simple syrup infused with smoked black pepper, and substitute that for the cherry syrup.

Directions

  1. Add ice and a bit of water to a coupe glass and give it a few minutes to chill down. OR, add a giant rock to an old fashioned glass.
  2. Combine whisky, vermouth, bitters and syrup in a mixing glass filled halfway with ice. Stir for about 20 seconds for proper dilution and chilling. Strain cocktail into chilled glass over a Luxardo cherry.
  3. Add a small pinch of oak chips to the smoking device and torch until chips catch fire, then cover when the flames dissipate. Let the smoke permeate the drink for about 10 seconds.
  4. Carefully lift the smoke device and enjoy the smoke over Manhattan. Cheers!

Seelbach Cocktail

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When I mention Kentucky Derby and cocktails in the same sentence, there’s a very good chance that a mint julep pops into your mind— and for good reason. The refreshing bourbon and mint drink piled high with crushed ice is ubiquitous at Derby festivities everywhere, including Churchill Downs. But not everyone loves mint, and some of us like to change things up just for the sake of change. 

I consider myself an explorer in the world of cocktails, and when I ran across this one in a little gift book, Tiny Bubbles, I bookmarked it for this year’s Derby. Author Kate Simon describes this drink as the one “for your bourbon-obsessed friend who thinks he doesn’t like bubbly cocktails,” and goes on to describe the drink as being like a “fizzy Old Fashioned.”

I can’t attest to the drink’s ability to win over a non-fizz drinker— my husband certainly would not be swayed, and most people don’t announce their dislike for something with a secret hope of being convinced otherwise— but I do think this cocktail has an elegance and flair about it that is quite nice, especially because it is made with easy-to-find ingredients. If you’re looking for a change, maybe this is the one.

This lovely libation is known as a Seelbach Cocktail, so named for the Seelbach Hotel in Louisville where it is said to have originated in the years before Prohibition. As with so many cocktail backstories, there have been a few objections to the declared history of the Seelbach, and even the bartender who supposedly revived it in the 1990s “from an old hotel menu” fessed up to having conjured the story for his own glory. 

But I say, who cares? The drink is fun without being too fussy, and a little change of pace is a good thing once in a while, even for an event as steeped in tradition as the Kentucky Derby. I don’t mind that the backstory is pure fiction, as long as it tastes good.

Bourbon (I used Elijah Craig Small Batch) is paired with Cointreau, an orange liqueur that mimics the expressed orange in a typical Old Fashioned. The cocktail is heavy on the bitters (two kinds, traditionally), which is a nice balance to the sweetness of the Cointreau, and a brut Champagne makes an entrance to provide the fizzy part. A cherry sits on the bottom of the glass as a sweet, last-sip reward, and an orange twist garnish gives it a fancy photo finish. I made my “twist” extra frilly, and as it sits perched on the rim of the chilled flute, it reminds me of the flashy fascinator hats that will be worn by the ladies at the Kentucky Derby.

Whenever I’m making cocktails, I like to get my ducks in a row— or horses, as the case may be for this weekend’s event. There’s no joy in realizing after you’ve started mixing that you forgot to wash the orange, for example, that will be used for garnish. And hopefully you’re doing that. Don’t ever cut up your fruit straight from the grocery store, as any variety of junk and pesticides will have taken up residence in the peel. Line up your tools and ingredients, and ice down the champagne flute so your drink stays chilly after it’s poured.

As many of my blog followers know, I have trouble sticking to the rules and rarely make a recipe exactly as written, so I’ll explain my “swaps” from the original Seelbach recipe, beginning with the mixing vessel. The Tiny Bubbles recipe suggests using a shaker, but I tried it and had trouble straining it from the shaker top neatly into the small opening of my flute glass. The rule of thumb in mixology is to use a shaker if you are combining ingredients with widely different viscosity— the thickness or simple syrup and watery nature of citrus juices will blend with alcohol better in a shaker. But this drink is all alcohol, so a mixing glass is my choice for easier dispensing. Use what works for you.

As for the bitters, the original recipe calls for both Angostura and Peychaud’s bitters, the latter of which has a lovely pink color but a strong anise flavor. I tried it that way, but didn’t love it. The combination doesn’t fit my perception of Kentucky Derby elegance, and I’ve been looking for a way to use these Hummingbird bitters, which combine rose and citrus essences. The Derby is literally the “Run for the Roses,” and I liked that tie-in for this frilly-meets-fizzy drink. It worked beautifully! If the Hummingbird bitters are not an option for you (I found them online but it’s a bit late to order them for the Derby), I personally think orange bitters would be a better fit than the Angostura-Peychaud’s combination. Experiment to find what tickles your fancy.

To get started on my cocktail, I made my orange peel garnish first by stripping off only the bright orange part of the fruit, leaving the bitter white pith behind. Use a sharp paring knife to trim it into clean lines, and make cuts as follows— a long, thin cut in the center of one end (this is where you’ll attach it to the rim of your glass), and several lengthy cuts on the other end, almost like fringe or a feather.

Wrap the orange peel snugly around a chopstick or wooden spoon handle and hold it for several seconds to coax it into shape. When it seems to be holding its own, begin making your cocktail.

Combine the bourbon, cointreau and bitters in an ice-filled cocktail mixing glass, and stir the drink for about 20 seconds to chill it down. If you’re using a shaker, have at it for about the same amount of time, until the shaker becomes uncomfortably cold.

Add a Luxardo cherry to the bottom of the flute, and don’t worry at all if a bit of the luscious syrup goes with it. Pour in about half of the specified champagne (this helps ensure the drink is well-mixed), then strain the cocktail over the glass and top it off with the rest of the bubbly. Perch your frou-frou orange garnish on the edge of a glass like a fascinator, and enjoy in moderation. Fair warning: the effervescence in this drink will go straight to your head, so it might be a good starter before you switch to something more mainstream. A mint julep, perhaps? 🙂

Seelbach Cocktail

  • Servings: 1 drink
  • Difficulty: Average
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With the flavors of an Old Fashioned, and the fizziness of Champagne, this Louisville-based cocktail will be a lovely option for a Kentucky Derby watch party.


Ingredients

  • 1 oz. bourbon (I used Elijah Craig Small Batch; it’s smooth and 94 proof)
  • 1/2 oz. Cointreau (or other orange liqueur)
  • About 7 drops Hummingbird bitters (available online, or substitute orange and/or Angostura)
  • 3 oz. brut Champagne or other sparkling wine, chilled
  • Ice for shaking/stirring and chilling glass
  • Good quality cocktail cherry, such as Luxardo
  • Strip of orange peel for garnish

Directions

  1. Fill champagne flute (or white wine glass) with ice to chill it.
  2. Fill a shaker or mixing glass halfway with ice. Add bourbon, Cointreau and bitters and stir or shake for about 20 seconds.
  3. Empty ice from flute and place cocktail cherry in the bottom.
  4. Pour about 2 oz. of the Champagne into the glass. Strain the cocktail into the glass and top it off with remaining Champagne.
  5. Garnish with orange twist.

Sazerac

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I’ll admit it, I love a good, thoughtful cocktail. Back in the day— and I’m referring to the days I was barely old enough to drink, and then wasn’t, because legal age changed in New York State  during my young adult years— I would belly up to the bar and order something that my current self would recognize as disgusting. Something like an Alabama Slammer, which is a sickeningly sweet bar drink with one primary goal— getting you rip-roaring drunk in as short a time as possible. Bleh.

Today, my grown-up self wants a sipping drink, one that tells a story, and this story is set in New Orleans. The rest of the story’s details are, well, a little sketchy.

Meet the Sazerac. Official drink of New Orleans, and perfectly apropos for Mardi Gras!

Laissez les bons temps rouler!

Walk into any respectable cocktail bar in New Orleans, and you might learn that the Sazerac was originally crafted there in 1838 by an apothecary (old-fashioned term for pharmacist) named Antoine Peychaud. The tale might include reference to a concoction he stirred up for medicinal purposes (also my favorite excuse), using his favorite French cognac (Sazerac de Forge et fils) and his own tincture made from gentian bark and other botanicals. A bartender across town, however, might claim that the drink was created 20 years later in a New Orleans coffee house, and it included pre-rinsing the glass with absinthe, a French liqueur that was banned half a century later for being “hallucinogenic.” Yet another barkeep might tell you with great conviction that this drink is much older than both of those versions, with written recipes as far back as 1806.

The truth may lie somewhere in the middle— whatever that means— and if you want to get technical about it, the Sazerac only became the “official” cocktail of New Orleans on June 23, 2008. Thank God the internet was around by then, so we at least have record of that much! 

However the drink originated, the French-rooted Sazerac has been Americanized in several ways, and none of them bad. The cognac was eventually replaced with American rye whiskey, which brings a terrific spice to the cocktail. There is even a rye named Sazerac today, presumably so that it would be considered “official” for this cocktail. Peychaud’s bitters lend a vibrant red color and herbal flavors, and Herbsaint, an herbal liqueur that plays understudy to absinthe but actually is not as easy to find as modern-day absinthe, gives the drink an air of intoxicating mystery (as if it needs any more of that).

All these details make my head spin a little bit, and that brings me back to the Sazerac I’m sharing today for Mardi Gras. Having only been to New Orleans in my dreams (at least, so far), my experience of the Sazerac is limited to having enjoyed it in other places, and most recently in a swanky steakhouse bar in Virginia. I like that the Sazerac is strong, bold and definitely meant for sipping more than drinking. My only personal preference is for it to be a bit colder, given that it is typically not served on ice. For my version, I have chosen to marry the old Sazerac story with the new, by keeping a touch of French cognac in the background of spicy American rye whiskey. Peychaud’s bitters are easy to find wherever quality cocktail ingredients are sold, and I reverted back to absinthe for rinsing my glass. There’s a sugar cube involved, too, or you can sub in a bar spoon full of caster sugar or even simple syrup if you have it.

Whew. That’s a lot of information! Who’s ready for a cocktail??

The Peychaud’s bitters lend a rosy color to the Sazerac.

The first step is chilling down the double rocks glass that you’ll serve the drink in. A Sazerac traditionally is not served on rocks, so getting the glass cold is a must. Fill it with ice while you gather up the rest of your ingredients— rye, cognac (if you wish), Peychaud’s, a bit of sugar and absinthe. Muddle the sugar with bitters in a cocktail mixing glass. Add the rye (and cognac, if using) and stir to blend with the sugar-Peychaud’s mixture.

Mixing with ice is decidedly not traditional, but it suits my taste.

I like my drinks nice and cold, so I tossed some ice into the mixing glass for a few spins, though this is not traditional. I considered (for about one second) using an absinthe that my husband’s son, Alex, brought home from his travels in Europe, but this stuff is 184 proof and I feared that it might melt my liver. Whew, I had no idea something this strong even existed!

Those yesteryear claims of absinthe having hallucinogenic properties probably had more to do with the crazy high alcohol content. Rather than risk it, I went with a lesser proof absinthe that I picked up at our state-run liquor store. Same flavor— very potent, medicinal and licorice-like, almost like Formula 44 cough syrup, if you remember that stuff. Now, before you get grossed out at that reference and vow to never try a Sazerac, please consider that it’s a miniscule amount of absinthe that ends up in the cocktail because it is only used to rinse the glass before the mixed drink is poured into it. Nobody would drink Worcestershire sauce either, but a touch of it in a recipe makes a world of difference. I’m just saying.

Here’s how to do the rinse: empty the ice from the rocks glass and swirl about a tablespoon of absinthe into it— tip the glass every which way to ensure that it touches up the sides, and then empty it out. Strain the drink into the glass and garnish.

The lemon strip that usually accompanies the Sazerac is meant to entice rather than flavor, so don’t squeeze or drop it into the cocktail glass. I used a peeler to strip two thin pieces of lemon peel— one is strictly for expressing over the glass (and nobody would mind if you swiped it around the rim), and the other is trimmed and slit so it can be perched like a flame on the edge of the glass.

Fancy flame not required. You can garnish the drink with a straight lemon peel, just don’t drop it into the glass.

Sazerac

  • Servings: 1 serious cocktail
  • Difficulty: Big Easy
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Though its exact origin is still the subject of heated debate, this strong drink is undisputedly the official cocktail of New Orleans. Enjoy one for Mardi Gras!


Ingredients

  • 2 oz. rye whiskey (or bourbon, if you prefer a softer drink)
  • 1/2 oz. French cognac
  • 1 sugar cube (or 1 tsp. superfine sugar or 2 tsp. simple syrup)
  • 3 generous dashes Peychaud’s bitters
  • 1/4 oz. absinthe (for glass rinse)
  • 1 wide strip lemon peel for garnish

Directions

  1. Chill double rocks glass with ice, or place in freezer.
  2. Drop sugar cube into mixing glass. Add bitters and use a muddler to crush and dissolve the sugar.
  3. Add rye whiskey and cognac to mixing glass and stir to combine.
  4. Empty ice from cocktail glass. Pour absinthe into glass and swirl it around to rinse the inside. Pour out excess absinthe.
  5. Pour cocktail into chilled, rinsed glass. Express lemon peel over the top of the drink, but do not drop it into the glass. Rest it on top edge of the glass, or create a “flame” by trimming the ragged sides of the peel and cutting a long slit into the middle of it. Position the lemon flame onto the edge of the glass.

My Big Fat Olive Martini

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When the world shut down for COVID nearly three years ago, I had extra time for cocktail experimentation because, well, there wasn’t much else to do. I made some really fun ones, but what seems ironic to me is that the more I experimented with new and unusual spirit ingredients (not to mention bitters and simple syrup infusions), the more I eventually “came home” to the familiar pleasure of a classic gin martini.

As we have inched closer to New Year’s Eve, I reached an impasse with myself about what kind of tipple I might share with you. Would it be another twist on a Manhattan, like the Pom-Pom-Hattan I posted two years ago, featuring pomegranate liqueur and real grenadine? Or maybe a fun riff on an Old Fashioned, like the smoked maple that is my hubby’s all-time favorite? No, this year, I dismissed all the fancy ideas I had for New Year’s Eve in favor of a cocktail that I’ve enjoyed multiple times over the past year. Rather than a wild new drink with hard-to-find ingredients, I bring you this simple but fabulous elevation of the timeless martini cocktail— I call it My Big Fat Olive Martini!

Peace out, 2022!

No, it is not named for the size of the olive on the pick (but that is a plus). What makes this drink special is that it leverages a technique called “fat washing,” which is essentially the temporary blending of a spirit ingredient with some kind of fat— be it bacon grease, browned butter or even duck fat. By shaking the spirit with the fat and then chilling it to solidify and strain off the fat, you end up with the essence of that fat ingredient in the drink, but without any actual fat in it. The effect of the fat washing is a luscious, well-rounded mouthfeel in the cocktail that is distinctly different, though the spirit’s own character is still front and center. It’s exquisite!

About a year ago, I became a subscriber to Imbibe magazine, which is intended for pro bartenders (but bored home mixologists can order it, too). In this magazine, as well as its digital counterpart, I’ve learned some new tricks of the trade in a way that puts my home mixology skills a step or two ahead of most cocktail bars in our city. Imbibe presented a version of this cocktail several months ago, and though I could not find the exact gin its creator used to make the drink, I knew I had to try it anyway. Fellow martini lovers, you are going to love this.

The dry vermouth you’ll use for the martini is first “washed” with a good quality, extra virgin olive oil, and the olive variety you choose will lend its specific character to the vermouth, even after it’s strained out after the chill-down. If you like fruity or grassy olive oil, you can expect those notes to carry over into your martini accordingly. Isn’t that fun? 

The oil I like best for this is Nocellara, an Italian olive variety known more widely as Castelvetrano. This oil has a mild and creamy, almost artichoke-y flavor, and it is outstanding for washing the vermouth, though other varieties I’ve tried were perfectly acceptable. The big thing that matters here is the quality and purity of the oil. It should be 100% extra virgin and cold-pressed, and you may have to leave the supermarket to find a good one. If you have a specialty oil and vinegar shop in your area, start there.

Combine the vermouth and oil (in a 5:1 ratio) in a wide-mouthed jar and shake it for about 30 seconds. Tuck it into the coldest spot of your fridge for about 24 hours (or up to about three days—after that, it loses something).

Measure by weight or volume; 5 parts vermouth to 1 part oil.
Shake, shake, shake!
It’s super cold by that vent in the back.

The pure olive oil solidifies in the fridge, so it’s usually easy to separate it from the vermouth after washing; I did this by poking the solid oil with a chopstick, then lifting it out and draining the vermouth out from under it into a new jar and then into a small bottle, ready to go for mixing cocktails. If the oil doesn’t solidify, it could be that it isn’t pure extra virgin, or it could be that the alcohol in the protecting the oil a bit. It’s not a lost cause though, just stick the jar in the freezer for a couple of hours and check again.

A quick poke on one side, and you can get under it with a spoon to fish it out.
Some of the vermouth flavor remains in the oil, so repurpose it for sure!

From that point, make your martini as usual. If you want a little extra olive flavor, go dirty with a little splash of olive brine, too. And of course, garnish it with a gorgeous olive— a big fat one, if you wish. These are castelvetranos, stuffed with a chunk of feta, which pairs perfectly.

Line up your ingredients and tools, and chill the glass.
Combine martini ingredients, add ice and stir like crazy!
Strain every last drop into your fancy glass.
See the microscopic drops of oil glistening on the surface? Love that!

Oh, and don’t throw out that solid slab of olive oil. Let it melt and use it in a snazzy vinaigrette dressing!

My Big Fat Olive Martini

  • Servings: 1 cocktail, easy to scale up
  • Difficulty: Easy
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A pro technique called 'fat-washing' transforms dry vermouth, putting a luscious twist on a classic cocktail!


Ingredients

  • 2 oz. London dry gin (or vodka, if you prefer it for martinis)
  • 1/2 oz. olive oil-washed dry vermouth (see below)
  • A splash of briny olive brine (optional, for a “dirty” martini)

Directions

  1. Combine gin, dry vermouth and olive brine (if using) in a shaker or mixing glass.
  2. Add a cup of ice and shake or stir about 30 seconds, until outside of container is frosty. Strain into a chilled martini or coupe glass. Garnish with a big fat olive, or twist of lemon peel (or both).

It is essential that you choose a 100% extra virgin olive oil for the fat-washing step. Inferior oils will not solidify during chilling and are difficult to strain from the vermouth. You’ll find a plethora of good options in a specialty oil and vinegar shop.

Ingredients

  • 75 ml (2.5 oz.) dry vermouth; I like Dolin brand for this
  • 15 ml (1/2 oz.) good quality, extra virgin olive oil

Directions

  1. Combine vermouth and olive oil in a wide-mouthed jar (it’s easier to poke through for straining later).
  2. Shake vigorously for about 30 seconds, and then place jar in a very cold spot in the fridge, undisturbed, for about 24 hours or up to three days.
  3. Remove jar from fridge. If the oil is not fully solid on top of the vermouth, place the jar in the freezer for a couple of hours to firm it up more.
  4. Use a chopstick or small spoon to loosen and lift the solid olive oil disk. Gently drain the vermouth through a fine mesh strainer to remove residual olive oil. Transfer the strained vermouth to a small bottle and keep chilled. This amount is good for five martinis. Scale up as needed.