Alcohella

The drink log of a thirsty man.

[alcohella]

The Valentino

From Bittercube's site, showcasing its cocktail bitters.

1 oz quality Scotch 1 oz Carpano Antica 1 oz Cherry Heering 1 oz Orange Juice 15 drops Bittercube Cherry Bark Vanilla Bitters

Garnish: 5 drops Bittercube Orange Bitters

Shake all ingredients and strain into a martini or coupe glass. Garnish

[alcohella]

Reverse Perfect Manhattan

From Bittercube's site, showcasing two flavors of its bitters.

2 oz. Kentucky Vintage Bourbon .75 oz. Sweet Vermouth (Carpano or Cocchi Vermouth di Torino) .25 oz. Dry Vermouth 11 drops Bittercube Cherry Bark Vanilla Bitters 7 drops Bittercube Blackstrap Bitters

Garnish: Lemon Twist

Stir the ingredients in a pint glass and strain into rocks glass over ice, or martini glass.

[alcohella]

Lowcountry Cocktail

From Imbibe Magazine, created by Brandon Wise for Irving Street Kitchen, Portland, Ore.

1 1/2 oz. Old Tom gin 1/2 oz. Fernet-Branca 1 oz. fresh lime juice 1/2 oz. sage-peppercorn syrup (see below) 1 oz. ginger beer (Wise uses Reed's) Ice cubes

Tools: shaker, strainer Glass: Mason jar Garnish: fresh cucumber slices and 3 dashes of Fee Bros. Whiskey Barrel Aged bitters Combine all ingredients, except ginger beer and shake. Strain over fresh ice cubes into a Mason jar or Collins glass and top with ginger beer. Garnish. For the sage-peppercorn syrup: In a medium saucepan, bring two cups of water to a boil. Stir in two cups of granulated cane sugar and reduce heat to medium. Add 1 tablespoon of whole black peppercorns and 6 medium-sized fresh sage leaves. Immediately remove from heat. Let syrup sit for five minutes and then strain into a clean glass jar. Will keep refrigerated for up to four weeks.

[alcohella]

Family Gathering cocktail, take 1

original creation, 2012

2 oz. clove- and cinnamon-infused vodka 3/4 oz. lemon juice 1/2 oz. orgeat 1/2 oz. Benedictine 1/4 oz. ginger syrup

Combine all ingredients in a shaker 1/3- to 1/2-full full of ice. Shake. Strain into a chilled cocktail glass.

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Not bad! First stab at inventing a cocktail out of my infused vodka project. Tastes like Christmas. Or maybe Thanksgiving. Possibly even Halloween.

Almost like a cold version of a toddy, but no whiskey in sight. I think it needs tweaking, but a promising first start.

[alcohella]

Savoy Hotel Special

from "How's Your Drink?" by Eric Felten

2 oz gin (I used Hendrick's) 1/2 oz. dry vermouth (I used Martini & Rossi) 1/2 oz. Dubonnet rouge

Shake with ice and strain into a stemmed cocktail glass. Garnish with a twist of orange peel.

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Good—the Dubonnet definitely adds a unique flavor, but the gin is 2/3 of the drink, so I'd be curious to try this again with a more conventional London dry gin like Bombay or Tanqueray.