Month: November 2021

Aperol Fizz

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Yet another incoming cocktail for my annual Xmas party!

A few months back I found myself picking up a bottle of the Italian Liqueur Aperol. My last venture into this class of bitter spirits led me to Campari, which… I’m not gonna lie is probably the worst tasting stuff on the face of the earth. The only reason I keep it in the back of my liquor cabinet is on the off chance I ever meet anyone who wants a Negroni. Knowing that it’s basically a Manhattan ruined by Campari, you’ll never see me reviewing that on this blog. That said I was skeptical that I’d even like the stuff, but was pleasantly surprised by the flavor. To my friends I’ve been describing it as “Campari that doesn’t suck.” Where Campari is strong, bitter, and horrible, Aperol is light, less bitter, and quite pleasant. The most common cocktail using it is the Aperol Spritz, however I couldn’t bring myself to get a bottle of Champagne just for one drink. Therefore I found myself looking to take the base recipe and replace the fancy sparkling wine for a more common ingredient. Enter club soda, and the Aperol Fizz.

This is both a liqueur drink and a gin drink depending on how you decide to categorize it. For my party I’m considering the gin cocktail, even though the Aperol is really the star and main flavor throughout. Served in a tall glass, the inviting pink color makes for a striking presentation. On the nose it’s a strong bitter citrus mostly from the liqueur. The cocktail begins light and sweet with a hint of carbonation in the front, on the mid palette you taste the bulk of the Aperol’s bitterness, and it finishes a bit less bitter with the gin and lemon coming through. The cocktail thanks to it’s main ingredient has a very distinctive flavor. Muck like the liqueur itself it’s best used as an aperitif, and for that it makes for a perfect starter for a cocktail party. Light on palette without sacrificing flavor, it’s certainly worth a try. Just be sure it’s a flavor you and your friends/family would enjoy.

Alcohol Taste Rating: 5/10
Overall Rating: 7.8/10

Aperol Fizz
1 1/2 oz (45mL) Aperol
1/2 oz (15mL) Gin (Bombay Sapphire Preferred)
1/2 oz (15mL) Simple Syrup
1 oz (30mL) Lemon Juice
Club Soda

Chill a collins glass in the freezer with 3 large ice cubes. Once chilled, fill glass with each ingredient and top with club soda. Stir lightly to combine.

“Blub, blub, blub, blub”

The Savage Drop

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Ok, gotta make up for not posting in a year and post a bunch this week!

This is the second cocktail I designed (or I should say modified) for my annual Xmas party this year. While the base recipe is essentially the modern vodka classic of the “Lemon Drop” my variant once again utilizes an infused simple syrup and bitters to transform the basic sour into something a bit more complex. The Savage Drop gets it’s name from the two respective flavors Sage and Lavender.

Visually you’ve got a classy presentation with a classic “cloudy” sour color and a garnish of fresh sage (not optional this time). The garnish in this case adds a bright floral aroma to the cocktail. Without it you only have a faint citrus to smell. As flavor is not only about taste but also about smell, a nose full of sage leaves makes this a very inviting cocktail. For your inner palette however, you’re greeted with a slight sour, but it’s not over powering. Mid palette the drink transforms and opens up into a sweet citrus and vodka that you’d expect from the standard lemon drop. The finish is where everything comes alive though. The sage and lemon create an earthy and complex flavor balanced out but the whisper of lavender at the end. If you were unaware of the bitters used while drinking it, it’s unlikely you’d pick out that what it was.

This cocktail is certainly one for the season with the herbal notes, citrus zing, and just enough bite to please any guest at your event this year!

Alcohol Taste Rating: 6.8/10
Overall Rating: 8.4/10

Sage Simple Syrup:

Add 3-4 springs of sage to 1 cup (240-250mL) of water over a stove top. Bring to a boil and give an extra 5 minutes to extract the flavor of the sage. Remove from heat and add 1.5 cups (192g) of granulated sugar. Stir to dissolve. Once dissolved, fish out sage springs and set aside on a paper towel. Pour syrup into a sterilized glass container. Before sealing container slip in 2-4 of the sage springs into the bottle, then seal. Store in the refrigerator. For best flavor use within 1-3 months.

The Savage Drop
2oz (60mL) Vodka (Ideally Kettle One)
1oz (30mL) Lemon Juice
3/4oz (22mL) Sage Simple Syrup
1 Dash Lavender Bitters
2 Leaves of Fresh Sage

Shake all ingredients (except sage garnish) with ice. Strain into a chilled cocktail glass. Clap the sage leaves in your hands to release the aroma/oils. Gently place in the side of the glass.

“Stand back! I gotta get some rocket fuel out of the fridge!” -Adam Savage

Ginger 46

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Well, well, well…here we are again just a month out from my annual Christmas party. So to get back into posting again (hopefully) here’s the last cocktail I designed and the first one to post. As per usual I pick one cocktail for each core spirit to highlight and make for my guests throughout the evening. I found this year however, that picking a solid whiskey drink to be the most challenging. Thusly, after a few iterations I settled on this spirit forward creation using Maker’s Mark 46 Bourbon and some homemade ginger syrup.

The Ginger 46 is all about the right presentation, since it’s a simple brown bourbon sour style drink it doesn’t looks like much on it’s own. Adding a skewer of crystalized ginger not only adds a little extra flair, but creates a difference in the flavor experience entirely. On the nose you’re mostly just smelling the bourbon. Maker’s 46 has a wonderful oaky sweetness that is a pleasant start. The cocktail (like any good one) has a threefold layer of flavor. It begins with sweet ginger, moves to the mellow but complex taste of the bourbon, and finishes with another round of ginger, but a bit more tart thanks to the lime and bitters. This cocktail really transforms however, when you take a nibble of the crystalized ginger and chase it with a sip of the cocktail. The ginger comes in sweet thanks to the coating of sugar, but by the time the cocktail hits its tail flavor notes, the spice of the root comes full force at you! Like a slap of gingerbread in the face, the experience is sure to delight your guests this holiday season.

Alcohol Taste Rating: 7.8/10
Overall Rating: 8/10

To be begin start by making a batch of the ginger syrup:
1.5 Cups (360mL) of Water
2 Inch (5-6cm) Peeled Ginger Root
2 Cups (400g) Granulated (White) Sugar

Slice the ginger and add it to a pot of water. Bring to a boil and be sure the water has taken on a light brown color from the ginger. It should also be very fragrant. Remove from heat and stir in sugar until dissolved. Pour into a glass container (preferably disinfected with a little vodka), and seal. Store in fridge and use within 2-3 months.

Ginger 46
2 oz (60mL) Maker’s Mark 46 Bourbon
1/2 oz (15mL) Ginger Syrup
1/4 of a Lime (Squeezed for Juice)
3 Dashes of Orange Bitters
Crystalized Ginger

Mix everything but the ginger in a shaker with ice. Shake well. Strain into a small cocktail glass or coupe. Skewer 2-3 pieces of Crystalized Ginger on a pick, and balance on the edge of the glass. Serve and enjoy responsibly!

“It’s pronounced Ginga'”