Kira's Adventures in Cocktails

After a couple rounds of prodding, I've decided to commit my adventures in making/tasting cocktails--old, new, and invented! I'm sure I'll throw in some cocktail history, as well as a bit of related things: wine, beer, parties, and all-around entertaining...with lots of poking fun and puns.

[kirascocktailparty]

Where I blog about my adventures in cocktails, wine, food, and the occasional beer, new & historic

I’ve finally moved! Kira’s Cocktail Party is now on Wordpress. I’ve got a holiday cocktail, wine, and food wrap up post in the works and some newly acquired bottles to motivate me to try some new cocktail. You’re welcome to check out the old posts here, but I won’t be posting anything new here and the entire backlog of posts is on the new site, too. Cheers!

[kirascocktailparty]

Historic Tasting #3

A couple of weeks ago for work, I did a small historic cocktail tasting. I was too busy serving, chatting, and lecturing on cocktail history to actually take any pictures myself, but things went better than I hoped. The menu included an 1862 brandy punch, according to Jerry Thomas’ recipe (complete with homemade raspberry syrup); the Klondyke (with homemade orange bitters); and the Mai Tai (with home-mixed/blended orgeat). I’m still working through the leftovers (I have enough bottled Klondyke for another party), but I have learned that brandy punch is a wonderful party drink. It was my first attempt at a punch, but DEFINITELY not my last. I’m certainly a fan of its tart, sweet, booz-y goodness. And it was aptly named: that punch packed a wallop!

Drinks often have a history, a personality, and a story all their own, a fact which continues to fascinate me. Still considering the platform change, where I might have more space to start rambling on about some of those stories. How the Klondyke got it’s name or even how it was invented is a lost tale, though it seems to date back to the 1880s at least, but the Mai Tai has two different orginators and modern variations seem to harken back to both the 1930s/Don the Beachcomber recipe and the 1944/Trader Vic recipe (though I think modern ones rely a little more on the latter). 

I’ve actually done two other tastings before, but this one was for a different crowd and it was a chance to actual talk about the drinks themselves and the eras they come from, which was fun. One of these days, I’ll backtrack and post the menus for Historic tastings #1 and #2...and maybe all those themed mocktail party recipes I’ve been sitting on for daytime work events...

[kirascocktailparty]

Platform Considerations...

So, I’m considering a move to a new platform. While I like tumblr for what it is, I’m thinking about changing the format of my blog a bit and adding a little more cocktail commentary, background, research, & ramblings. Unfortunately, I’ve never liked tumblr for that kind of text-heavy work. Plus, another platform means a little more control over the posts. While I may be lax in my cocktail measurements, I’m a bit of a technology control-freak. Stay tuned to see what happens, as I’ll post the updated link and site, if and when I get there...

[kirascocktailparty]

Sunday was National Rum Day. I started early on Saturday evening with the Flor de Violette. The original recipe calls for reserve rum, lemon juice, St. Germain, simple syrup and Creme de Violette. I have a decent bottle of Barcardi 8 on the bar. No Creme de Violette, but I do have Creme Yvette, which has violet, vanilla, and some other herbs. The substitution still works, I think. The drink is sweet, tart, and very (nicely) floral. Highly recommended!

[kirascocktailparty]

I've been away for work and fun. During my trip, I acquired The Bitter Truth Cocktail Bitters Traveler's Set, which I expect will be lots of fun. It comes with 5 bottles: celery, orange, Creole, Old Aromatic, and Jerry Thomas' Own Decanter Bitters While listening to a podcast that mentioned it the other day, I realized I've never seen The Big Sleep. A coworker recommended watching it with rye. So I combined things this weekend by whipping up an Old Fashion according to Jerry Thomas's recipe, substituting Jerry Thomas' Own Decanter Bitters for Bokers (which don't exist anymore these days). It had a nice herbal, bitter bite that was a perfect accompaniment for the film (which was great!).

[kirascocktailparty]

This weekend at the farmers market, I got my hands on some wonderful local basil. The vendor gave me double the amount, since they had a lot to spare. It didn’t take long for me to start pondering a cocktail opportunity. The result: The Blackberry Basil Gin Fizz. While I’ve professed before I’m not a huge gin fan, I have developed a taste for the “Old Tom” style, which is far less juniper-y and more to my taste. The proportions need a little work, as with all W-I-P cocktails of mine, but I’m excited about the possibilities. The herbal flavor of the basil and the slightly tart blackberries made for a nicely-balanced, not-sweet (I was specifically sparse on the simple syrup to keep it herbal) “tall” drink on hot night. 

[kirascocktailparty]

I'm fairly certain the post I just wrote went out into the blue nowhere. So, I'll try again. Tonight I'm indulging in something modern: the Ruby Martini. It lacks any of the ingredients of a traditional martini, though it is served in a martini glass. What it is is neat combination of citrus vodka, triple sec, and red Dubonnet. I need a higher quality lemon vodka with a little less burn, but the red Dubonnet provides a nice herbal bite that is almost (but not quite) metallic. It definitely grew on me and will make its way into my repertoire. Cheers!

[kirascocktailparty]

Snowed in the evening, so it seems like a night for something warm to fight off the chill. Orange tea includes both white rum and orange liquor. I’m actually finding it a bit too sweet and cloying. I ended up adding a lot more tea to create a better balance. But I like the concept and it’s definitely keeping me warm and cozy.

[kirascocktailparty]

Sometimes one’s Sunday afternoon reading for the work week ahead (The Shallows: What the Internet is Doing to Our Brains) requires a cocktail. In this case, the Fourth Regiment. It’s a twist on the Manhattan that includes celery bitters (which I’ve been dying to try out) and orange bitters (my homemade ones, of course). Wary as I am of sweet vermouth I really like the bite of this cocktail. And don’t skip the lemon peel. I did for the first sip, but it was well worth stopping to add it!

[kirascocktailparty]

New Theme!

I'm trying out a new theme and layout. Felt like it was time for a little change. But it's the same blog. Expecting company this weekend who enjoy cocktails as much as I do, so stay tuned!

Cheers!

[kirascocktailparty]

Came home with a craving for hard cider and a little something more. It doesn't have a name yet and it still needs a little something sweet (I'm thinking spiced syrup), but sometimes, I surprise myself. This works and it's nice and autumnal.

[kirascocktailparty]

The Japanese Cocktail. Supposedly invented by Jerry Thomas back in 1860, this is a true classic, from the early generation of cocktails. Also, this is one of the second of the two sets of coupe glasses I acquired last month. I like this cocktail, since it's simple (3 ingredients) and includes one of my favorite flavors--almond! The long week isn't over for me, but I needed a cocktail break...

[kirascocktailparty]

Happy National Vodka Day! (Yes, there's a food holiday for everything!) I'm enjoying a slightly modified Lemon Drop. I replaced 1/4 of the vodka with citron vodka for extra lemon. I love tart, but the sugared rim adds just the right hint of sweetness. A good way to celebrate, indeed.

[kirascocktailparty]

The Necromancer. Debuting new glasses. I wanted coupe glasses and settled on two matching pairs (2 different designs) for a vintage quartet. This drink has a wonderful tart, floral savoriness. No sweetness here, which makes for a nice alternative once in a while. I did swap the Lillet blanc in the recipe for Dubonnet blanc, since I had the latter but not the former. I will say, with .75 oz, the absinthe is inescapable in this drink and I might be tempted to reduce it a bit next time.

[kirascocktailparty]

I’m starting a new batch of orange bitters for an event later this month (one of those times when my personal and professional interests collide). As a result, I had three naked oranges. I juiced them and was left with just enough fresh on for a Bocci Ball. I’m pleased with almost any drink containing amaretto, and this is no exception. It’s sweet and just a bit nutty.

And clearly, Her Royal Highness could not care less...

[kirascocktailparty]

The Hemingway Daiquiri, aka the Papa Doble. I had fresh grapefruit and lime, so it was calling me, despite the rainy weather. Or perhaps to spite the rainy weather. Super tart, but nice and refreshing.

[kirascocktailparty]

The Pompier (from the newest edition to my cocktail book library). Very tasty and a nice cooler. It's a rainy day, but I turned in some major paperwork today, so I figure I can drink what I'd like. Nice and simple, plus the gin is secondary to the vermouth, so it isn't overly piney!