#CocktailOfTheWeek #Belated

#Americano
• 1 ounce #Campari
• 1 ounce sweet vermouth
• 2 ounces soda water
Garnish: Orange wedge or twist of lemon.
Pour Campari and sweet vermouth into #highball glass filled with ice and stir. Top with soda water.

https://drinkboy.com/mobile/Recipe.aspx?itemid=9

The recipe for the Americano appears to have originated in 1861 at Gaspare Campari’s bar in Turin, Italy where it was referred to as the "Milano-Torino".

#Mixology
#Cocktail
#Cocktails
#Cocktailian

#CocktailOfTheWeek #Belated

#Aviation
• 2 ounces #gin
• 3/4 ounce #maraschino liqueur
• 3/4 ounce lemon juice
Garnish: Cherry
Shake with ice. Strain into a cocktail glass.

This cult favorite first appeared in 1916, in "Recipes for Mixed Drinks", by Hugo Ensslin, head bartender at Times Square’s Hotel Wallick.

https://drinkboy.com/mobile/Recipe.aspx?itemid=10

#mixology
#cocktail
#cocktails
#cocktailian

I was gifted a new toy for Christmas, a 💀 cocktail smoker, for
#ThePineappleAndThistleClub (my home bar).

I made a Smoked Old Fashion with Ragged Branch Bourbon and Walnut Bitters. 🥃

The video is a bit long but I think it turned out "OK." Working on getting better at it. Gotta relearn to edit and find a work flow.

https://youtu.be/znxRbH7q59o

#cocktail #cocktails #cocktailian

Hardly a #drink was invented without the use of one or another bittersweet #Italian ingredient, such as #Amaro Nonino, #Aperol, #Averna, #Campari, #Cynar, or #Fernet-Branca.

Cynar has been the most popular…it is made with #artichokes. This achieves a central goal of the #cocktailian bar:

The very idea of fancy #artichoke juice sends the light-#beer crowd running for the exits.

-#WSJ review of: “Modern Classic Cocktails: 60+ Stories and Recipes From the New Golden Age of Drinks”

The term/label #Cocktailian was coined by our dear friend Gary “Gaz” Regan to describe someone who was focused on the art of the cocktail, either professionally or as a hobby. I think it is a great term and I’d love to see it used more.
#cocktail #cocktails #mixology

A day late, but the “#Cocktail of the Week” this time is the #Sazerac

https://drinkboy.com/mobile/Recipe.aspx?itemid=147

Sazerac
1/2 teaspoon #absinthe
1/2 teaspoon simple syrup
1 dash Peychaud's bitters
2 ounces rye #whiskey
Garnish: Lemon twist
Coat a chilled rocks glass with Absinthe, pour off any excess. In a second glass, add bitters, syrup, the whiskey, and some ice. Stir to chill. Strain into the first glass.
#Mixology #Cocktailian #NewOrleans

@swanksalot
And for anybody else wanting to dig a little more into the whats/wheres of #Falernum, I was able to dig up via archive.org an old article that Ted "Dr. Cocktail" Haigh wrote back in 2006 (when the Falernum landscape was far bleaker).

https://web.archive.org/web/20061017160218/http://www.martinirepublic.com/item/barbados-in-a-bottle/

#Tiki #Cocktail #Cocktailian

This weeks “Cocktail of the Week” is the “Voyager”
2 ounces rum (medium body)
1/2 ounce Benedictine
1/2 ounce falernum
1/2 ounce lime juice
2 dashes Angostura Bitters
Garnish: lime wedge
Shake with ice, strain into an ice filled rocks glass.

https://drinkboy.com/mobile/Recipe.aspx?itemid=187

This is a recipe I created in 2006 for an event at Tales of the Cocktail, and combines my love of both both Tiki and Star Trek 😉
#Mixology #Cocktails #Cocktailian #StarTrek