June 4, 2013
With all this rain lately one cannot deny that Spring is upon us! And what’s more Springy than fresh local strawberries? Basil leaves? Gin? Nothing I say! Nothing! So here it is, The Spring Smash, also lovingly called the Patio Pounder by one of our favorite people and bartenders, Kenny Cohrs.
1 1/2 oz Tanqueray
3/4 oz simple syrup
3/4 oz lime, fresh squeezed
1 juicy local Strawberry
5-6 basil leaves
In a mixing glass, muddle strawberry with the simple syrup. Add the rest of the ingredients, ice. Shake well, double strain and serve up in your favorite glass. Garnish with a basil leaf. Cheers!
May 28, 2013
Do you like sweet tea? Do you like dark rum? Is it hot outside? Then this drink is for you! Now don’t be scared if sweet tea isn’t your thing. This drink does not particularly taste like sweet tea, but it does conjure up that similar sense of nostalgia that makes one feel like you’re on a porch somewhere warm kicking back with a nice big glass of tea or in this case, booze. In our book, this cocktail is as necessary as a Mint Julep. Make it and discover a new Summer favorite.
3 dashes Angostura Aromatic bitters
1/2 Velvet Falernum (we make our own, but we don’t expect you to do that as well so use John D. Taylor’s; it works great in this cocktail and can be found at most liquor stores)
1 oz Gosling’s Black Seal Rum
1 oz Appleton White Rum
Add falernum and rum to mixing glass, add ice. Stir until cold, strain into old fashion glass and add additional cube(s). Garnish with 3 dashes of Angostura bitters and a hearty bunch of mint.
May 4, 2013
Just in the nick of time, we present to you a proper Mint Julep on this Derby Day 2013. Many people seem to have misconceptions of what a julep actually is…..but it’s beauty is in it’s simplicity: mint, simple syrup, bourbon and crushed ice.
In a derby tin (or an old fashion glass) take 6 mint leaves and place in the bottom of the glass. Take your simple syrup and lightly swirl just a bit around the bottom. Gentle muddle a couple of times to release the natural mint extract. Don’t beat the shit out of the mint. If it turns black or looks really bruised, you’ve gone too far so watch what you are doing. Next, crush your ice. Yes, this is necessary. Get your Lewis bag and mallet, fill it with a couple of handfuls of ice, close and then get after it. Think of it as cardio meets therapy for the week. Add your crushed ice to your cup or glass and pack it in. Now add more ice until you have a nice snow cone shape. Add 2-3 ounces of your favorite bourbon. On top of that add about 1 ounce of simple syrup…Remember, this is to taste! And for the final touch, grab a generous handful of mint, give it a smack and shove it down into the ice in your cocktail (as shown) as garnish. Next you kick back and sip your julep, phone in your bets and wait for the race to begin. Cheers!
April 23, 2013
We have a confession for you: we don’t particularly like cocktails with orange juice in them. For us, oj does something weird when it’s combined with good ol’ liquor…what is normally tart and bright becomes heavy and almost metallic. Honestly, the only thing we want with our oj is pancakes. And maybe some bacon. So we thought we’d tackle a cocktail that we typically loathe due to the orange juice and make it into something we think is still just as simple, yet delicious. May we present to you, the Oaxacan Sunrise:
1 1/2 oz Del Maguey Crema Mezcal
3/4 oz lime juice
1/2 oz ginger syrup
Peychaud’s bitters float (that’s the sunrise!)
In a mixing glass add the first three ingredients, ice, top with shaker tin and shake til cold. Strain into an old fashion glass and add ice. Douse generously with Peychaud’s bitters and before serving give it a little swirl with your barspoon or with a stirrer. Drink and repeat. The smokiness of the mezcal, the brightness of the lime and the bite of the ginger syrup make this cocktail one of our favorites in recent memory.
April 9, 2013
This gorgeous cocktail was specifically created for our new friend David’s recent birthday party. When discussing possible cocktails for his soiree he kept coming back to one thing: the dude loved smokey. But not as in peaty Scotch smokiness, but as in wood smoke. So we thought, hey, we can use a smoking gun and smoke ourselves some bourbon. And that’s what we did and it was delicious. Get your hands on some applewood and a smoking gun, folks (you’ll also need a tube and another bottle to split the booze in half to properly smoke it, but it is that easy)!
2 oz Smoked Bourbon (we used Applewood wood chips and 4 Roses Bourbon)
1 oz Dolin Sweet Vermouth
1 barspoon Luxardo
a couple dashes of Angostura Aromatic bitters
Old fashion orange garnish
Build all ingredients in a mixing glass, add ice, stir, strain and garnish. Viola!
March 25, 2013
Since Kansas City’s Repertory Theatre’s annual Gala is just around the corner, we thought we would highlight the specialty cocktails we created for them in lieu of the cocktail of the week. Don’t worry, the cocktail of the week will be back in just a few short weeks!
This cocktail, Bigelow’s Heaven, was tricky for us at first. We wanted it to be playful, delicious and relate directly to the fantastic Carousel which is currently running at the Rep and a huge inspiration for this year’s Fearless Fete. Automatically, when thinking of Carousel and a carnival-like environment one thinks of treats you can get there. First one that came to mind for us was cotton candy. And thus, a cocktail was born. First, it’s important to note that we’re not the sort to appreciate gimmicky cocktails that feed off trends that are nearly a decade old; we pride ourselves on really appreciating the classics and leaving trends to others. But when something like this is not only delicious in a cocktail AND just makes sense, then not even the most fervent classic cocktail nerds can turn their noses up to cotton candy. With that being said, we didn’t leave the classics totally behind for this one. It is a mint julep fit for a carousel barker, thus the name, Bigelow’s Heaven for Mr. Billy Bigelow of Carousel. We think he would appreciate the cocktail’s simplicity with a twist. Bourbon, mint syrup and mint-scented cotton candy that melts into the cocktail as you drink it adding to the slightly sweet, minty, bourbon-deliciousness.
The cotton candy has to be made right on site so if you are at the gala and see a young lady making cotton candy all night then come by and say hi or give me a high-five. It’s not as easy as it looks. Lots more wrist action than what I was expecting, but I’ve gotten exceptionally good over the past few days. And you better believe every time I made cotton candy, I was putting it on top of this cocktail. Delicious!
If you have yet to get your tickets to this year’s gala then you can still get them here! Cheers! Hope to see you all there supporting one of KC’s gems.
March 19, 2013
This week we thought we would take a crack at a cocktail we typically would not even consider: the dirty martini. What we came up with is a Vermouth forward and complex concoction thanks to the atypical caperberry brine. Check it out.
The Spanish Queen
2 oz Rider Vodka
1/2 oz Dolin Dry Vermouth
1/2 oz Caperberry brine
garnish: Caperberry (we found some at World Market)
Build all ingredients in a mixing glass, add ice, top with shaker tin and shake until ice cold. Strain with a Hawthorne into the glass of your choice. Garnish with a caperberry. Cheers!
March 6, 2013
This week’s drink was first inspired by a cocktail called the Brown Derby which is a bourbon based concoction that comes across as pretty sweet and kinda boring. So we added some bitters to it, a more inspired syrup and topped it with some bubbles. The end result; a dressed up version of the original we call The Blue Bonnet.
The Blue Bonnet
1 oz. W.L Weller Bourbon
1 oz grapefruit juice
1/2 oz honey cinnamon syrup (equal parts honey and water; bring water to a boil, add cinnamon sticks (don’t be shy), let steep until water is muddy brown, add honey and stir. When edges begin to bubble take it off heat to let it cool).
2 dashes Angostura Auromatic bitters
Dry, crisp bubbles such as Segura Viudas Brut Reserva cava
In a mixing glass, build first 4 ingredients. Add ice, shaker tin cap and shake. Strain into your champagne flute and top with bubbles. Needs no garnish. Cheers!
February 25, 2013
A few weeks ago we reached out to our FB friends and asked them what cocktails should we attempt to tackle. Our buddy, Angus, suggested Satan’s Whiskers which is essentially gin with 3 sources of orange: bitters, juice and curacao or Grand Marnier (depending on which school you’re from, respectively). We don’t care for that much orange so we knew we had to change that right away. Instead we incorporated, grapefruit and lemon juice, kept the orange curacao and instead of traditional bitters, we muddled up some peppercorns for a different kind of bite. And since we trimmed and reworked this cocktail so much we gave it a brand new name: Devil’s Haircut. Cheers, friends!
2 oz Tanqueray Gin
3-4 black peppercorns
1/2 oz simple
1/2 oz lemon
1/2 oz orange curacao
1 oz grapefruit juice
edible flower for garnish
Muddle peppercorns in your mixing glass and then add the rest of the ingredients. Add ice, top with shaker tin and then shake the hell out of it. Stain into the glass of your choice. Top with edible flower. Drink up!
February 12, 2013
We present you a cocktail prefect for this Mardi Gras evening, our “classy” version of the Hurricane! It’s delicious and potent so watch out! Thanks to our friend Ward for the great suggestion via our facebook page.
The Slurricane (no, we’re not kidding)
1 oz Smith & Cross Navy Strength Rum
1 oz Pierre Ferrand Cigare Cognac
1/2 oz honey-cinnamon syrup (recipe below)
1/2 oz grenadine (recipe below)
1/2 oz lime juice
2 dashes St. George Absinthe
Combine ingredients in a mixing glass. Fill with ice and cap with a shaker tin. Shake vigorously and strain into a Collins glass. Add crushed ice and a lime wheel to garnish. ***Note: we love the Derby Co. Lewis bag and mallet combo. Great for crushing ice by hand.
2 cups honey
2 cups water
2-3 cinnamon sticks
Combine in a small sauce pan and place on high heat. Bring near a boil and reduce to a simmer. Allow to simmer for about 45 mins. Remove from heat, allow to cool, place in a jar, seal and refrigerate. Good for at least 2 weeks.
2 cups POM juice
2 cups sugar
Zest of 1 orange
Zest of 1/2 a grapefruit
Combine ingredients in a small sauce pan on high heat. Bring to a boil and reduce to a simmer. Allow to simmer for 15 mins and remove from heat. Allow to cool, place in a jar, seal and refrigerate. Good for at least 2 weeks.