Drink Creations

May 30, 2015

Genever Mai Tai

Genever Mai Tai

Another one from the 12BB book. Even though genever is related to gin, it can be substitued nicely into the rum-based Mai Tai.

  • 2 oz genever (used Bols)
  • 1 oz Cointreau
  • 1 oz lime juice
  • 1/2 oz orgeat (homemade)
  • dash of aromatic bitters (used Angostura)
  • mint leaves for garnish (didn't have any)
  • orange slice (didn't have this either)

Shake the first four ingredients, then pour into a tumbler filled with crushed ice. Top with a dash of bitters.

Very enjoyable and strong drink. The balance of sweet and tart was just right for me. Next time, I might up the bitters a little more though. Maybe shake one dash, then top with a second dash.

 ·  · genever Cointreau orgeat

May 15, 2015

The Monticello Cocktail, Shaken

Monticello, Shaken

We recently had to make a new batch of grenadine and ended up having some extra pomegranate juice on hand. The 12BB book has an original receipt for what they call the Monticello Cocktail. It's rye, Cointreau, grenadine and orange bitters served over pomegranate ice cubes. They turned out pretty good but the drink starts out really strong as you wait for the pomegranate cubes to melt into the booze. A few days later, we made them again but I decided to shake it to break up the cubes:

  • 1-1/2 oz rye whiskey (used Old Overholt)
  • 1 tsp grenadine
  • 1/4 tsp Cointreau
  • dash of orange bitters
  • 3 pomegranate ice cubes

Combine with three pomegranate ice cubes and shake until you can't hear the cubes clanking around. Pour it all in a martini glass - no straining!

This is a fantastic drink. Probably the best drink I've made since I started fiddling with cocktail making. It consistently comes out with a white foam on top which lasts until you are done with the drink. I'd love to know what causes the foam to form.

 ·  · pomegranate rye Cointreau grenadine orange bitters faves

Jan 18, 2015

White Lady

Took a second stab at making some White Lady's. Last time, I tried the recipe in the 12BB book and came up with something way too tart. Ratio on that recipe was 2:1:1.

This time, I did as follows:

  • 3 parts London Dry Gin (used Gordon's)
  • 2 parts Cointreau
  • 1 part lemon juice

Shaken with ice. Served straight, garnished with spray from lemon rind.

This one turned out great. It's not the official IBA ratio (4:3:2) though so I might have to give that one a shot next time.

 ·  · gin Cointreau IBA faves