Rum

— No. 147 —

Room 112

This cock­tail is a col­lab­o­ra­tion Reed Cahill and I came up with for Mon­day nights at Wet City where we show­case a spe­cial cock­tail menu. As it’s the 25th anniver­sary of Bad Boy Records, we fig­ured it was only appro­pri­ate to do a ‘peach­es and cream’-esque trib­ute to 112. The idea came about when Reed grabbed a bot­tle of bar­rel-aged peach white grape bal­sam­ic from local Greek vine­gar and olive oil store DEVOO. This bal­sam­ic is insane­ly com­plex and fla­vor­ful, so …

— No. 137 —

Corn ‘n Oil

Through all of my research I haven’t been able to iden­ti­fy the ori­gin of this fan­tas­ti­cal­ly sim­ple cock­tail. If you do your own dig­ging you’ll find a few infor­ma­tive arti­cles out there and most of them will list Cruzan Black­straps Rum as the base liquor. It’s this rum that gives the cock­tail it’s crude oil com­plex­ion and it’s fit­ting name. How­ev­er, I find that the Cruzan Black­strap Rum over pow­ers the sub­tleties of the faler­num, the real star of this recipe. …

— No. 124 —

El Comediante

Kitchen Kon­fi­dence recent­ly post­ed a won­der­ful arti­cle fea­tur­ing my cock­tail El Come­di­ante. Kitchen Kon­fi­dence comes high­ly rec­om­mend­ed. It’s an excel­lent source of inspi­ra­tion. This cock­tail is a recipe I cre­at­ed for the Nicaraguan restau­rant La Fin­ca y El Mar. I recent­ly went down to their beau­ti­ful restau­rant and trained their bar staff and cre­at­ed their cock­tail menu. El Come­di­ante has been one of their most pop­u­lar cock­tails to date. Recipe 2 oz red bell pep­per infused rum 1/2 oz gin­ger syrup …

— No. 117 —

The Lady Detective

After a late night stake­out it’s not uncom­mon for a dame to let her hair down and knock back a prop­er cock­tail before end­ing the night at the down­town flop house. It’s no mys­tery that rum pairs well with coconut, gin­ger, lime and mint. If you weren’t aware, well I guess the jig is up now. Recipe 2 oz El Dora­do 12 year rum 3/4 oz fresh lime juice 1 oz gin­ger syrup (1:1) 6 to 8 mint leaves Top …

— No. 112 —

Thus Always To Tyrants

Thus Always To Tyrants, the infa­mous phrase shout­ed as John Wilkes Booth jumped from Ford The­ater’s bal­cony after he assas­si­nat­ed Abe Lin­coln. The phrase is said to have orig­i­nat­ed with Bru­tus dur­ing the assas­si­na­tion of Julius Cae­sar. It’s also the Vir­ginia state mot­to. So what bet­ter whiskey to fea­ture in this cock­tail than Bow­man Broth­ers Small Batch Vir­ginia Whiskey. I incor­po­rat­ed a touch of Smith & Cross Rum and home­made cher­ry gas­trique to include a cher­ry vanil­la com­po­nent. Then I …

— No. 109 —

Manly Deeds Womanly Words

Beer cock­tails are a pop­u­lar trend right now. As you may have noticed from my events, when sum­mer comes around I like to focus my cre­ative juices on a few beer cock­tail recipes. This one stood out from the rest. If you think you’re get­ting off easy on the alco­hol per­cent­age, don’t fool your­self. This cock­tail packs a man­ly suck­er punch. It’s sneaky, hid­den by all those pret­ty flo­ral and herbal tones. This is exact­ly why I named the cock­tail …

— No. 107 —

Trader Vic’s Mai Tai

It’s get­ting hot out, so I’m shak­ing up a Trad­er Vic’s Mai Tai. Before I get into the recipe there are a few things we should prob­a­bly dis­cuss first. The Mai Tai comes with its fair share of dra­ma. First, this clas­sic cock­tail has been slaugh­tered so many times that most patrons would­n’t rec­og­nize the clas­sic ver­sion if you put it down in front of them. You know what I’m talk­ing about. That neon pink con­coc­tion dom­i­nat­ed by bot­tled pre-mix­es, …

— No. 105 —

Mojito

Like the Mai Tai and the Man­hat­tan, there are mul­ti­ple schools of thought on build­ing the per­fect Moji­to. If you’re look­ing to learn the old method of mix­ing the Moji­to direct­ly in the glass, check out the Havana Club web­site for some inter­est­ing videos. They’ll show you what you need to know. As for me, I don’t like a mint sal­ad in my drink. I’ll take the fla­vor, and leave the flot­sam behind. So, for this post, we’re going to make a …

— No. 104 —

Elephant Flip

As you may know, I great­ly admire the Franklin Mort­gage and Invest­ment Co.‘s cre­ative cock­tails. Dur­ing my last cou­ple vis­its, a cer­tain cock­tail stole the show. It had my whole par­ty ques­tion­ing the foun­da­tions of log­ic and rea­son. I present to you (insert drum roll) The Ele­phant Flip. When I first tried this cock­tail, I knew I had to seek out its cre­ator. The bar­tender who devel­oped this beau­ty is the Franklin’s own Christi­na Ran­do. She has giv­en birth to …