This weekend snuck up on me so I'm still brainstorming. My girlfriend suggested using apricot liqueur. Although I'm not a rum fan I am considering The Periodista. I have plenty of rum on the shelf for some reason.
The Periodista
1 1/2 ounces rum (see notes for style)
1/2 ounce fresh lime juice
1/4 ounce apricot liqueur
1/4 ounce Cointreau
1 teaspoon simple syrup (equal parts sugar and water, dissolved)
Combine ingredients in a cocktail shaker and fill with ice. Shake well until chilled, about 10 seconds. Strain into chilled cocktail glass. Garnish with a lime wedge, if desired.
As always I'm open to other suggestions whether they use apricot liqueur or not.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
While we were still in bed this morning my girlfriend asked what cocktail I would make today. I told her I wanted to make an Aviation but that we were out of Creme De Violette. Both of us thought we had some but I had searched last weekend. That's when the apricot liqueur was suggested because it's made by the same company. However, I found the bottle of Creme De Violette. It was right there on the top shelf in the front of the rum. Anyway, now the tentative plan is the make both the Creme De Violette and the Periodista this weekend.
Aviation
2 ounces gin
1/2 ounce maraschino liqueur
1/4 ounce creme de violette
3/4 ounce lemon juice, freshly squeezed
Garnish: brandied cherry
Add the gin, maraschino liqueur, creme de violette and lemon juice to a shaker with ice and shake until well-chilled.
Strain into a cocktail glass.
Garnish with a brandied cherry.
As I start learning about drinks most of them (at least what I have been making) are variations of each other. In various ratios sour juice, sweet syrup and or liqueur, and booze. Especially sours and daisies.
Good choice on the Appleton Estate rum! I had some Appletons in Jamaica, that they don’t export, that was good enough to sip neat. That’s the only rum I’ve had that I enjoyed sipping.
1 oz (2 tablespoons) dark rum
1 oz (2 tablespoons) aged rum
2 tablespoons fresh orange juice
½ oz (1 tablespoon) Cointreau or triple sec
1 tablespoon fresh lime juice
1 teaspoon orgeat syrup or 1 drop pure almond extract
1 teaspoon superfine granulated sugar
Dash of grenadine
Garnish: an orange slice
Shake all ingredients in a cocktail shaker with 1 cup ice cubes, then strain into an old-fashioned glass filled with ice cubes.
My evening cocktail was half a martini. . .hubby and I split it because I didn't have the right glassware handy. With kids I'm not wanting to bust out the stemware yet. It was a delight to have an old standard back in the mix. Maybe next time i'll have a glass big enough to properly enjoy the whole thing - and nicer presentation
I love a good martini. I like a 2oz gin martini, 3/4 oz of dry vermouth, and 2 dashes if orange bitters. Garnish is an orange peel or olives if I'm hungry 🍸
I think I have scant Hendricks left to try at least one that way. If you only had cardamom, lavender, or Angostura bitters which would you use? I'll have to go olive on this one. Cheers 🍸
whole thing - and nicer presentation
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