- Fratelli Flip -

  By Zak | June 18, 2013 - 9:05 am |
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fratelli flip
1 oz scotch (Dewar’s)
1 oz amaro (Averna)
1 oz maraschino liqueur (Luxardo)
⅛ oz lemon juice
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
1 egg
Add ingredients to a mixing glass. Shake without ice. Add ice and shake. Strain into a glass. Garnish with a dash of nutmeg.

Thick and smooth. Strong lemon notes but the drink wasn’t sour or sweet. Bitter notes from the amaro throughout. Strong maraschino finish.

Meh. Good if you like whole egg drinks since it feels like a meal but I’d cut back the maraschino to 1/4 oz since I think it tastes like metal. There wasn’t any smoky scotch flavour which was disappointing.

From Cocktail Virgin Slut

- Tarragon Lemonade -

  By Zak | June 17, 2013 - 9:05 am |
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Tarragon Lemonade
2 oz gin (Bombay Sapphire)
1 oz lemon juice
½ oz elderflower liqueur (St Germain)
splash of honey
2 sprigs of fresh tarragon (plus 1 for garnish)
Add ingredients(except club soda) to a mixing glass filled with ice. Shake and strain into a highball glass filled with ice. Top with club soda and garnish with lemon slices and tarragon.

Sour. Could maybe use more honey but I wan’t in the mood for anything sweet. Very strong tarragon notes throughout.

- Strawberry Manhattan -

  By Zak | June 14, 2013 - 9:08 am |
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strawberry manhattan
1½ oz whisky (Rittenhouse 100)
¾ oz sweet vermouth (Lillet Rouge)
dash of orange bitters
3 strawberries
Muddle strawberries in a mixing glass. Add ice, shake, and double strain into a cocktail glass. Garnish with a strawberry.

Weird. I was out of sweet vermouth but Lillet seemed like a good enough substitute (with less spice but more wine flavour).

The strawberries held up fine against the powerful whisky so make sure to find good fruit.

From the Globe and Mail

- South Side -

  By Zak | June 12, 2013 - 9:05 am |
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South Side
2 oz gin
¾ oz honey syrup (1:1)
¾ oz lime juice
5-10 mint leaves
club soda
Add ingredients to a mixing glass filled with ice. Shake and double strain into a highball filled with ice. Garnish with a lime wheel.

Gin mojito! I strained out all the mint since I don’t like floating vegetables clogging straws or throats making this a tasty quick and easy sipper.

- Strangelove -

  By Zak | June 10, 2013 - 9:05 am |
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stragelove
1½ oz gin
¾ oz Campari
½ oz grapefruit juice
dash simple syrup
2 dashes Peychaud’s bitters
Add ingredients to a mixing glass. Shake and strain into a cocktail glass. Garnish with a grapefruit twist.

Bittersweet. The palate and finish are dominated by grapefruit but the bitter notes of Campari and Peychaud’s are throughout.

Adapted from the Globe and Mail

- Journalist -

  By Zak | June 7, 2013 - 9:05 am |
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Journalist
1½ oz gin (Broker’s)
¾ oz dry vermouth (Noilly Prat)
¾ oz sweet vermouth (Cinzanno)
⅛ oz grenadine
⅛ oz lemon juice
dash Angostura bitters
Add ingredients to a mixing glass filled with ice. Shake and strain into a cocktail glass. Garnish with a lemon slice.

The scent and taste of the lemon oil from the garnish carried the drink rather than the cacophony of other flavours. Tasty, but nothing special.

 

- Grand Fruit -

  By Zak | June 6, 2013 - 3:05 pm |
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Grand Fruit
1 oz dry vermouth
1 oz sweet vermouth
½ oz Benedictine
¾ oz simple syrup
club soda
Lemon, orange, and grapefruit wedge
Muddle wedges in a mixing glass. Add remaining ingredients (except club soda) and ice. Shake and double strain into a highball glass. Garnish with a grapefruit wedge.

Soft and fruity as you’d expect from a wine cocktail. Bittersweet due to the muddled citrus peels. Tastes like juice.

Adapted from La Distillerie