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Tag: Trendy Cocktails

  • Trendy Cocktails: Hot Buttered Rum

    Trendy Cocktails: Hot Buttered Rum

    A Fireside Hug in a Mug.

    There’s a very specific moment each December when the cold doesn’t just feel chilly—it feels personal. Your fingertips sting, your breath turns into its own winter cloud, and suddenly every Christmas carol feels like it’s judging you for not wearing thicker socks. And it’s right in that moment—somewhere between “Let It Snow” and “Baby, It’s Cold Outside”—that the universe gently whispers: Hot Buttered Rum.

    Hot Buttered Rum – Jill Robidoux from beantown, CC BY 2.0

    This is the winter cocktail that doesn’t just warm your bones; it warms your feelings. It’s the culinary equivalent of pulling a wool blanket straight from the dryer and wrapping yourself in it like a smug burrito. Rich, spicy, sweet, buttery, and unapologetically cozy, Hot Buttered Rum has been soothing cold souls since the colonial era. But like all great classics—it benefits from a modern sommelier’s polish.

    Let’s stir up a little history, a little lore, a touch of swagger, and a very delicious twist.

    The Story of Hot Buttered Rum

    Hot Buttered Rum sits in the family of early American tavern drinks—alongside flips, nogs, and punches—that were created in a time when central heating wasn’t a thing, snow boots were made of questionable leather, and drinking something warm was a matter of survival, not indulgence.

    The drink’s rise can be traced to the triangular trade of the 1600s and 1700s, when New England ports were flooded with molasses and rum. Colonists quickly learned:

    1. Rum warms you up.
    2. Butter makes everything taste better.
    3. Spices make it feel festive rather than reckless.

    By the early 1800s, Hot Buttered Rum had become a winter staple—especially around Christmas. Lore suggests it was the unofficial beverage for colonial holiday gatherings, the chosen companion for hearthside storytelling, and the inspiration for more than a few questionable caroling decisions.

    Today, it remains a rich, nostalgic winter classic… though often made in massive batches or with pre-made “batter.” But you’re a sommelier-level drinker. You’re not scooping butter from a Tupperware. We’re elevating.

    Classic at Heart, Thoughtful in Execution

    Our version of Hot Buttered Rum doesn’t reinvent the wheel—it simply gives it a smoother ride. The foundation remains exactly as history intended: aged rum, butter, brown sugar, spice, and hot water. The only flourish is a barely perceptible pinch of cardamom, chosen not to modernize the drink, but to clarify it.

    Cardamon – Photo by Kim van Vuuren on Pexels.com

    Cardamom was traded alongside cinnamon and nutmeg during the same colonial spice routes that made Hot Buttered Rum possible in the first place. Its inclusion feels less like a twist and more like a long-overdue handshake with history. Softly citrusy, gently floral, and warming without heat, it brightens the butter and rum rather than competing with them.

    Subtle, intentional, and respectful of tradition.

    Classic Hot Buttered Rum (with a Gentle Spice Twist)

    • 2 oz aged dark rum (Demerara or rich Caribbean style preferred)
    • 1 tsp unsalted butter, softened
    • 1–2 tsp brown sugar (to taste)
    • 1 pinch ground cinnamon
    • 1 pinch freshly grated nutmeg
    • 1 very small pinch ground cardamom (the twist)
    • 4–5 oz hot water
    • Cinnamon stick or grated nutmeg, for garnish

    Instructions

    1. Warm the Mug
      Fill with hot water, swirl, and discard. (Your drink deserves a warm home.)
    2. Build the Base
      Add butter, brown sugar, cinnamon, nutmeg, and cardamom to the mug.
    3. Add the Rum
      Pour in the rum and stir until the butter melts and the sugar dissolves into a silky, fragrant base.
    4. Finish with Heat
      Top with hot water and stir gently to bring everything together.
    5. Garnish & Enjoy
      Finish with a cinnamon stick or a light dusting of nutmeg. Sip slowly.

    A Note on Rum Selection (Why It Matters Here)

    Without fruit liqueurs or additional sweetness, the rum takes center stage—and that’s exactly how this cocktail wants it.

    Look for:

    • Demerara rum for deep molasses, baking spice, and weight
    • Jamaican rum for a touch of funk and complexity
    • Aged Caribbean blends that lean round and rich rather than hot or sharp

    Avoid overly light or spiced rums—this drink already has enough character.

    This isn’t a reinvention of Hot Buttered Rum—it’s a reminder of why the original became a winter classic in the first place.

    Photo by Ioana Motoc on Pexels.com

    Pairings Built for Butter, Spice, and Rum

    With the cocktail firmly rooted in classic flavors, the food pairings follow suit—comforting, nostalgic, and holiday-driven.

    Ideal Pairings

    Gingerbread, molasses cookies, or spice cake
    The cardamom subtly enhances the baking spices without overpowering them.

    Shortbread or butter cookies
    Lean into the richness—sometimes simplicity wins.

    Aged cheddar, Comté, or Gruyère
    Sweet, salty, and nutty flavors play beautifully with the rum and butter.

    Roasted chestnuts or spiced nuts
    Echo the warmth of the drink while keeping things savory.

    Apple crisp or bread pudding
    Classic winter desserts that feel tailor-made for a warm rum cocktail.

    Moments Made for a Hot Buttered Rum

    • When the lights on the Christmas tree finally all work on the first try (or you simply stop caring).
    • After a long day holiday shopping when your feet (or fingers if you are a cybershopper) are waging a silent protest.
    • While wrapping gifts at midnight and pretending the tape isn’t actively hiding from you.
    • During your annual viewing of A Christmas Carol, making you emotionally overinvest in the Cratchit family.
    • On the porch during the rare, magical moment when it actually snows in the South (or Florida’s version: the temperature hits 52°).
    • Around the firepit with friends, where the drink becomes an unspoken agreement to linger a little longer.

    Hot Buttered Rum isn’t a cocktail—it’s a seasonal ritual. A warm, nostalgic reminder that the most wonderful time of the year deserves something richer than eggnog and more comforting than cocoa.

    Photo by u0415u0432u0433u0435u043du0438u0439 u0428u0443u0445u043cu0430u043d on Pexels.com

    So here’s to December nights, wool blankets, glowing trees, and the kind of cocktails that make even the chilliest season feel welcoming. May your rum be bold, your spices fragrant, and your spirits—holiday and otherwise—rise with every sip. Here’s to laughter that crackles like a fireplace, memories stirred gently in a warm mug, and the simple joy of savoring the season one comforting sip at a time.

    Cheers to warmth, wonder, and Hot Buttered Rum.

    Cover Photo by lil artsy on Pexels.com

  • Trendy Cocktails: Apple Cider Whiskey Sour

    Trendy Cocktails: Apple Cider Whiskey Sour

    Autumn’s Perfect Pour.

    There’s something inherently comforting about autumn—the way the air sharpens, the evenings stretch a little longer, and the familiar scent of cinnamon, baked apples, and bonfire smoke begins to hang in the air. In the cocktail world, that shift in season invites us to rethink our staples—trading mint for spice, citrus for orchard fruit, and effervescence for warmth.

    Enter the Apple Cider Whiskey Sour—a modern twist on one of the oldest and most beloved cocktails in the canon.

    The Evolution of the Whiskey Sour

    The Whiskey Sour has been quenching thirsts and warming spirits since the mid-1800s. Its origins trace to sailors who blended citrus juice with spirits to stave off scurvy (and perhaps boredom) on long voyages. Eventually, bartenders refined the ratio of spirit, sugar, and acid into a formula so balanced it became a cornerstone of cocktail craftsmanship:
    2 parts spirit, 1 part sour, 1 part sweet.

    Our autumn adaptation doesn’t stray far from that golden ratio. Instead, it leans into the season, replacing part of the sweetness with fresh apple cider, a nod to harvest festivals, hayrides, and the comforting rhythm of fall.

    Photo by Sharefaith on Pexels.com

    The Art of the Twist

    The genius of a twist lies in evolution, not reinvention. You don’t abandon the foundation; you reinterpret it through a seasonal lens.

    In this version, apple cider adds more than sweetness—it adds texture and nuance. Its natural tannins echo those found in whiskey, creating harmony in every sip. A dash of Angostura bitters introduces a whisper of baking spice, enhancing the cider’s character while grounding the citrus brightness.

    Photo by Pixabay on Pexels.com

    Then there’s the garnish—a simple apple slice and cinnamon stick. It’s not just aesthetic; the cinnamon subtly infuses the drink as you sip, while the apple adds an aromatic cue that primes your palate for what’s to come.

    Photo by Kathrine Birch on Pexels.com

    The Science of Balance

    Behind every great cocktail lies a lesson in chemistry. The lemon juice provides the acid backbone—cutting through the cider’s sweetness and brightening the whiskey’s depth. The simple syrup rounds out the sharp edges, acting as the bridge between citrus and spirit.

    Choosing your whiskey determines the drink’s personality:

    • Bourbon brings caramel, vanilla, and a touch of sweetness.
    • Rye whiskey offers peppery spice and dry structure, elevating the drink with a little extra bite.

    A shaker of ice transforms this balanced mix into a symphony—chilling, aerating, and diluting just enough to let every note sing.

    Recipe Recap

    Apple Cider Whiskey Sour

    By Gregory & Tammy Dean, SOMM&SOMM
    From Sips & Stories: Twists on the Classics (Vol. I)


    (Yield: 1 cocktail)

    Ingredients

    • 2 oz whiskey (bourbon or rye)
    • 1 oz fresh lemon juice
    • 1 oz apple cider
    • ½ oz simple syrup (adjust to taste)
    • Dash of Angostura bitters (optional)
    • Apple slice and cinnamon stick (for garnish)
    1. Chill your glass. (Rocks or coupe—your choice.)
    2. Shake whiskey, lemon juice, cider, syrup, and bitters over ice for 15–20 seconds.
    3. Strain into your glass, neat or over ice.
    4. Garnish with an apple slice and cinnamon stick.

    Sip, savor, repeat.

    The Sensory Experience

    Take a moment before your first sip. Inhale the aroma—the citrus sparkle, the baked-apple warmth, the earthy wood of whiskey and spice. Then taste: a bright entry of lemon gives way to a rich, rounded mid-palate of apple and oak, finishing with a clean, dry whisper of cinnamon.

    This is a cocktail that evolves as it sits. The cinnamon garnish slowly releases its oils; the ice gently softens the acidity. Each sip becomes a slightly new expression of the season.

    Pairing Suggestions

    We often tell our readers that the Apple Cider Whiskey Sour is both a drink and a mood—but if you want to pair it, think rustic, autumnal, and cozy:

    • Food: roasted pork tenderloin with apples, maple-glazed carrots, or aged cheddar.
    • Cheese board: sharp white cheddar, smoked gouda, and a few candied pecans.
    • Dessert: apple crumble, spice cake, or a bourbon pecan pie (yes, please!).
    Photo by Regina Ferraz on Pexels.com

    It also plays beautifully with casual bites during a fall gathering—think caramel popcorn, roasted nuts, or applewood-smoked sausage.

    The Story Behind the Sip

    This cocktail started as a tribute to Tammy’s two great autumn loves—bourbon and apple cider. She’s a true Bourbon Girl, and when the first hint of fall hits, she dives headfirst into cider season like it’s a competitive sport. One evening, watching her savor a glass of bourbon while talking about the perfect cider blend, I had an idea: why not bring her favorites together in one glass?

    The result was the Apple Cider Whiskey Sour—bright, rich, and perfectly balanced, just like her. From that first shake and pour, I knew it would become our go-to signal that autumn had officially arrived. Now, every fall, I make the first round while she grabs the blanket and picks the movie. Some traditions just taste too good to change.

    The Season in a Glass

    The Apple Cider Whiskey Sour is more than a drink—it’s the intersection of tradition and creativity. It captures what makes cocktail culture timeless: the ability to tell new stories using familiar ingredients.

    In every sip, there’s a hint of nostalgia, a dash of innovation, and a celebration of balance—the same philosophy that inspires our entire Sips & Stories series.

    So as the nights cool and the cider flows, raise your glass.
    Here’s to tradition with a twist.
    Here’s to stories worth sipping.

    Cheers 🥃

  • Trendy Cocktails: The Martini

    Trendy Cocktails: The Martini

    Elegance in a glass.

    Few cocktails carry the mystique, elegance, and sheer cinematic cool of the Martini. It’s a drink that whispers power in boardrooms and purrs seduction in smoky lounges. Whether served bone-dry, extra dirty, or with a citrus twist, the Martini is less a cocktail and more a lifestyle—a reflection of taste, confidence, and unapologetic flair.

    Let’s take a proper dive into the history, culture, variations, and irresistible appeal of this liquid legend.

    A Spirited Mystery

    Like many classic cocktails, the Martini’s exact origin is murky—like a shaken one, some would say.

    The most popular theory traces it to the late 19th century with the Martinez, a sweeter precursor that included Old Tom gin, sweet vermouth, maraschino liqueur, and orange bitters. Others point to the Knickerbocker Hotel in New York, where bartender Martini di Arma di Taggia is said to have served the first dry gin Martini in the early 1900s to John D. Rockefeller.

    Regardless of who poured the first, one thing is clear: by the 1920s, the Martini had become the go-to drink for flappers, bootleggers, and high society alike.

    Photo by Taryn Elliott on Pexels.com

    Shaken vs. Stirred: The Great Divide

    Ah yes, the eternal debate.

    Stirred (Greg’s Favorite)

    • Pro: A properly stirred Martini is silky, crystal-clear, and elegant. Stirring gently chills and dilutes without bruising the gin or introducing air bubbles.
    • Con: Requires finesse and a bar spoon.

    Shaken (Tammy’s Favorite)

    • Pro: Quicker and sexier. Thanks, Bond. The resulting drink is colder, with ice shards and a cloudier appearance—some say it has more bite.
    • Con: “Bruises” the gin (read: aerates and dilutes it more), altering its nuanced aromas.

    Verdict? Both are valid. If you’re sipping a gin Martini with a reverence for botanicals, stir it. If you’re feeling cinematic or want a colder, rougher edge, shake away.

    Photo by Taryn Elliott on Pexels.com

    Martini Variations You Must Know

    Classic Dry Martini

    • 2½ oz London Dry Gin
    • ½ oz Dry Vermouth
    • Stir with ice. Strain into a chilled coupe. Garnish with a lemon twist or olive.
      (Note: Ratios can vary—some go 5:1, others 15:1. Adjust to taste.)

    Dirty Martini

    • 2½ oz Gin or Vodka
    • ½ oz Dry Vermouth
    • ½ oz Olive Brine (or more if you’re a savage)
    • Shake or stir. Strain into a coupe or Martini glass. Garnish with olives.

    Vesper Martini (Bond’s Favorite)

    • 3 oz Gin
    • 1 oz Vodka
    • ½ oz Lillet Blanc (or Cocchi Americano)
    • Shake until ice-cold. Strain and serve with a lemon twist.
      (“Shaken, not stirred,” just like Ian Fleming ordered in Casino Royale.)

    Martinis in Pop Culture

    The Martini is as much a character in books and film as any leading man or femme fatale.

    • James Bond may be the most famous Martini drinker, though purists scoff at his vodka-laden, shaken approach.
    • Dorothy Parker, ever the wit, quipped: “I like to have a Martini, two at the very most. After three I’m under the table, after four I’m under my host.”
    • In Mad Men, it was the official beverage of existential crises and Manhattan charm as the focus and fuel of the show’s iconic three-martini lunches.
    • Artists from Picasso to Hopper have alluded to Martini glasses in works capturing modernity, solitude, and sophistication.

    Even today, a Martini in hand telegraphs timeless cool, whether in a hipster bar in Brooklyn or a penthouse soirée in Paris.

    The Martini remains as crisp as a tailored tuxedo and as iconic as the figures who have sipped it. But no lore is more entertaining (or more debated) than the notoriously dry preferences of Winston Churchill.

    The British Bulldog was said to have such an aversion to vermouth that when mixing his Martini, he’d simply glance at an unopened bottle from across the room—or, more theatrically, bow in the direction of France—then proceed to pour nothing but gin into his glass. Whether truth or tall tale, Churchill’s “recipe” became the stuff of cocktail legend, a tongue-in-cheek protest against adulterating a proper gin with anything less than pure botanical might.

    Churchill wasn’t alone in his dry convictions. Ernest Hemingway preferred his Martinis icy cold and incredibly dry—famously favoring a version called the Montgomery, with a 15:1 gin-to-vermouth ratio (named for British Field Marshal Bernard Montgomery, who supposedly wouldn’t attack unless the odds were 15 to 1).

    The Martini has long inspired theatricality and ritual, from Noël Coward‘s quip that “a perfect Martini should be made by filling a glass with gin and waving it in the general direction of Italy,” to Alfred Hitchcock’s claim that a Martini only required a bottle of vermouth in the same room. In the world of Martinis, it’s not just what’s in the glass that matters—it’s the story that swirls around it.

    How to Enjoy a Martini (Without Regret)

    1. Glassware matters – A chilled coupe or classic Martini glass elevates the experience.
    2. Ice is your friend – Use large, fresh cubes to avoid over-dilution.
    3. Fresh vermouth – Keep it refrigerated. Oxidized vermouth is the graveyard of good Martinis.
    4. One is classy, two is daring, three is… questionable.
    5. Set the mood – Jazz. Dim lighting. Linen napkins. That smug sense of superiority? Optional.

    What to Eat With a Martini

    A Martini begs for something salty, briny, or umami-rich. Here are some slam dunks:

    • Oysters on the half shell – Raw and dressed simply with lemon or mignonette.
    • Blue cheese-stuffed olives – Or Castelvetrano olives, chilled.
    • Smoked salmon or gravlax – On rye toast with crème fraîche.
    • Caviar – If you’re feeling grandiose.
    • Prosciutto-wrapped melon – Sweet, salty, and clean.
    • Sushi – Especially tuna or yellowtail sashimi.

    And for dessert? Try a lemon posset or olive oil cake—subtle, citrusy treats that don’t overwhelm the palate.

    Modern Twists & Martini Mania

    The Martini has inspired a whole universe of spin-offs. The Espresso Martini (yes, it’s a Martini in name only), the Appletini, the French Martini (vodka, pineapple, Chambord), and countless other “-tinis” were born from its iconic shape and swagger.

    Yet, nothing beats the stripped-back, elegant structure of a real Martini. The way it hits your tongue and unlocks your senses. The way it makes any room feel like the final scene of a noir film.

    Why the Martini Still Matters

    The Martini is a paradox. It’s minimalist and maximalist. Fiercely traditional and endlessly customizable. It’s a drink of precision—measured, stirred, strained, and styled. Yet it invites improvisation, variation, and attitude.

    It’s the drink you order when you’re not just thirsty… you’re making a statement.

    So whether you’re a Bond aficionado, a vermouth nerd, or someone just discovering the magic of gin and glass, remember: the Martini isn’t just a cocktail. It’s a ritual.

    Cheers—and may your olives be chilled, your gin top-shelf, and your decisions as crisp as your drink.

    Gregory Dean, SOMM&SOMM

    Cover Photo by Tim Durand on Pexels.com

  • Trendy Cocktails: The Manhattan

    Trendy Cocktails: The Manhattan

    A Timeless Classic with a Modern Twist.

    Few cocktails evoke the sense of sophistication, history, and timeless appeal quite like the Manhattan. This venerable drink has stood the test of time, charming both seasoned cocktail enthusiasts and newcomers alike. As a seasoned mixologist and craft cocktail enthusiast, I’ve often found myself drawn to the Manhattan—not just for its rich flavors, but also for the myriad of variations that allow for endless creativity. Let’s delve into the history, lore, and evolution of this iconic cocktail, along with some delectable recipes and food pairings.

    A Sip of History: The Origins of the Manhattan

    Lady Randolph Churchill

    The Manhattan cocktail’s origin story is as intriguing as the drink itself. The most popular legend dates back to the early 1870s at the Manhattan Club in New York City. The tale goes that Lady Randolph Churchill (Winston Churchill’s mother) requested a special cocktail for a banquet in honor of Samuel J. Tilden, a presidential candidate. The bartender mixed a drink using rye whiskey, sweet vermouth, and bitters, which became an instant hit among the guests. The cocktail was named after the club, and the Manhattan was born.

    However, some cocktail historians argue that this story is more fiction than fact, as Lady Churchill was in England at the time. Regardless of the true origins, the Manhattan quickly became a staple in bars across America, cementing its place in cocktail history.

    The Classic Recipe

    Classic Manhattan – Babbage, CC BY-SA 4.0 via Wikimedia Commons

    The traditional Manhattan is a simple yet elegant concoction. Here’s the classic recipe that has delighted palates for over a century:

    Ingredients:

    • 2 oz rye whiskey (or bourbon, if you prefer a sweeter profile)
    • 1 oz sweet vermouth
    • 2 dashes Angostura bitters
    • Maraschino cherry or a twist of orange peel for garnish

    Instructions:

    1. Fill a mixing glass with ice.
    2. Pour in the rye whiskey, sweet vermouth, and bitters.
    3. Stir gently for about 30 seconds to chill and properly dilute the drink.
    4. Strain the mixture into a chilled coupe or martini glass.
    5. Garnish with a maraschino cherry or a twist of orange peel.

    Variations on a Theme: Riffs on the Manhattan

    As with any classic cocktail, the Manhattan has inspired countless variations, each adding its unique twist while honoring the original’s spirit.

    1. The Perfect Manhattan

    • This variation uses equal parts sweet and dry vermouth, giving the drink a balanced flavor profile. The recipe is otherwise the same, but the equal mix of vermouths adds a delightful complexity.

    2. The Rob Roy

    • A Scottish cousin of the Manhattan, the Rob Roy swaps out rye whiskey for Scotch. This variation is smoky and robust, perfect for those who enjoy a more intense flavor.

    3. The Black Manhattan

    • The Black Manhattan replaces sweet vermouth with Averna, an Italian amaro. This gives the cocktail a darker, more bitter edge, making it a favorite among those who appreciate a more complex, herbaceous drink.

    4. The Manhattan Sour

    • For a refreshing twist, add a splash of fresh lemon juice and a float of red wine to your Manhattan. The citrus adds brightness, while the wine brings an additional layer of depth and a beautiful visual presentation.

    5. The Tuxedo Manhattan

    • This variation adds a dash of absinthe and orange bitters to the classic recipe, creating a cocktail with an extra kick and a hint of anise flavor.

    Food Pairings: Elevating the Manhattan Experience

    The Manhattan’s bold flavors make it an ideal companion for a variety of dishes. Here are some pairing suggestions that will enhance your next Manhattan experience:

    Charcuterie – CK Golf from Vancouver, Canada, CC BY-SA 2.0 via Wikimedia Commons

    1. Charcuterie and Cheese Platters

    • The salty, savory flavors of cured meats and aged cheeses pair beautifully with the rich, spicy notes of a Manhattan. Opt for sharp cheddar, blue cheese, or Gouda alongside prosciutto or salami.

    2. Steak and Roasted Meats

    • A perfectly cooked steak, whether ribeye or filet mignon, is an excellent match for the robust flavors of a Manhattan. The cocktail’s rye or bourbon base complements the umami of the meat, while the vermouth and bitters balance the richness.

    3. Dark Chocolate Desserts

    • For a decadent treat, pair your Manhattan with a dark chocolate torte or flourless chocolate cake. The bittersweet chocolate and the cocktail’s complex sweetness create a harmonious blend of flavors.

    4. Smoked Salmon

    • The smoky, briny taste of smoked salmon is an unexpected but delightful partner to a Manhattan. The cocktail’s herbal notes from the vermouth and bitters cut through the richness of the fish.

    5. Grilled Portobello Mushrooms

    • For a vegetarian option, grilled portobello mushrooms offer a meaty texture and earthy flavor that pairs well with the Manhattan’s deep, complex profile.

    The Manhattan’s Place in Modern Mixology

    In recent years, the Manhattan has seen a resurgence in popularity as more people embrace classic cocktails. This renaissance has brought the Manhattan back into the limelight, with bartenders and home mixologists alike experimenting with new ingredients and techniques. From barrel-aging the cocktail to infusing the whiskey with exotic spices, the possibilities for reinvention are endless.

    Manhattan Evening
    Manhattan – Golden Steer
    Manhattan & Old Fashioned
    Martini and Manhattan Anniversary Cocktails – Sinatra Las Vegas

    The Manhattan’s enduring appeal lies in its versatility. Whether you prefer it with the traditional rye whiskey or enjoy exploring its many variations, the Manhattan remains a cocktail that invites creativity while honoring its rich heritage.

    So the next time you’re in the mood for a cocktail that exudes elegance and history, reach for the ingredients to craft a Manhattan. Whether you stick with the classic recipe or decide to experiment with a modern twist, you’re sure to enjoy a drink that has captivated cocktail lovers for generations. Cheers 🍸

    Cover photo credits: Graeme Maclean from Glasgow, UK, CC BY 2.0 via Wikimedia Commons

  • The Art of Island Cocktails

    The Art of Island Cocktails

    In the dim glow of flickering imaginary tiki torches and the tantalizing scent of exotic spices wafting through the air, ten adventurous souls gathered for an exclusive evening of island-inspired libations and culinary delights. Hosted in the beautiful home of Bonnie Cooper and narrated by cocktail enthusiasts–Greg and Tammy (e.g. SOMM&SOMM), the stage was set for an unforgettable exploration into the art of Tiki drinks.

    A Plethora of Juices and Garnishes

    The evening kicked off with a tantalizing welcome cocktail, the “Tropical Butterfly.” Drawing inspiration from the classic French 75, this enchanting concoction took a tropical twist with the addition of passion fruit and butterfly pea flower extract. As guests savored the vibrant hues and refreshing flavors, the hosts set the stage for the evening’s festivities, promising a journey through the rich history and diverse flavors of island cocktails.

    Tropical Butterfly Cocktail Recipe
    Ok… Let’s Make Some Cocktails!

    With anticipation building, the guests eagerly embarked on their mixological (yes, I said it) adventure, starting with the quintessential classic: the Piña Colada. Originating from Puerto Rico, this timeless blend of rum, coconut cream, and pineapple juice was elevated with a hint of lime for balance, captivating the palates of all who indulged. As laughter filled the air and glasses clinked in delight, it became evident that this beloved concoction was indeed a crowd favorite.

    Piña Colada Cocktail Recipe

    Next on the menu was the legendary Trader Vic Mai Tai, a true icon of Tiki culture. Guests were offered the opportunity to compare the original recipe with a unique variation crafted exclusively for the event. While both iterations dazzled with their exotic flavors of rum, lime, and almond, the subtle nuances offered a fascinating glimpse into the art of mixology, showcasing the endless possibilities for creativity within the Tiki repertoire.

    Cousins!
    Tammy shakes up a classic Mai Tai
    Trader Vic’s Mai Tai
    Greg’s Mai Tai

    Venturing further into the realm of island libations, the evening unfolded with the tantalizing allure of a classic Sex on the Beach cocktail. Paying homage to the playful spirit of 1970s cocktails, this fruity concoction offered a tantalizing blend of vodka, peach schnapps, cranberry, and orange juices—a delightful nod to the era of disco and decadence.

    Sex on the Beach Cocktail

    As the night progressed, guests were transported to the bustling streets of Singapore with the iconic Singapore Sling, a timeless blend of gin, cherry liqueur, and citrus, enlivened with a splash of soda water. This classic cocktail, originating from the renowned Raffles Hotel, captured the essence of colonial-era indulgence, inviting guests to savor each sip with reverence for its storied past.

    Singapore Sling Cocktail
    Erin contemplates the next cocktail
    Ready for some mixology 😉

    Rounding out the evening was the rich and robust Halekulani cocktail, a bourbon-based libation infused with the tropical flavors of passion fruit and lime. Named after the famed Hawaiian hotel, this sophisticated elixir offered a fitting finale to a night of sensory exploration and culinary delight.

    Halekulani Cocktail

    Amidst the spirited chatter and laughter of friends, we indulged in a sumptuous array of Polynesian delicacies, from succulent pulled pork with huli huli sauce to savory fried rice and more. Each bite paired seamlessly with the vibrant flavors of the evening’s cocktails, creating a symphony of taste and texture that lingered long after the final toast.

    What a Fun Evening!

    As the night drew to a close, and the last embers of the imaginary tiki torches flickered into darkness, guests departed with memories of an evening filled with laughter, camaraderie, and the intoxicating allure of island escapism. With plans already underway for future events celebrating the art of mixology, it was clear that this enchanting journey through Polynesian cocktails was just the beginning of many more adventures to come.

    Huli pau 🍹

  • Trendy Cocktails: Blooming Elegance

    Trendy Cocktails: Blooming Elegance

    When it comes to timeless cocktails, the martini stands in a league of its own. But what happens when you infuse this iconic drink with the essence of an English garden? Enter the “Blooming Elegance” – a floral riff on the classic martini that promises to transport your taste buds to a fragrant paradise.

    English Garden

    The “Blooming Elegance” cocktail combines the sophistication of a classic martini with the delicate flavors of an English garden. The star of this show is the Bloom Jasmine & Rose Gin, a botanical masterpiece that infuses the spirit with the enchanting aromas of roses and jasmine. Complemented by a touch of Tito’s Vodka for smoothness, St. Germain Elderflower Liqueur for a subtle sweetness, and Dolin Dry Vermouth for balance, this cocktail is a symphony of floral notes that dance on the palate. A hint of lemon juice brightens the ensemble, creating a refreshing and well-rounded drink.

    Blooming Elegance

    – 2 oz. Bloom Jasmine & Rose Gin

    – 1/2 oz. Tito’s Vodka

    – 1/2 oz. St. Germain Elderflower Liqueur

    – 1/2 oz. Dolin Dry Vermouth

    – 1/8 oz. Lemon Juice

    Stir all ingredients on ice. Strain into a chilled martini glass. Garnish with a twist of lemon peel and a sprig of rosemary. 🍸

    Smoked Salmon Canapés

    Food Pairing Recommendations

    The “Blooming Elegance” cocktail’s floral and aromatic profile makes it an excellent companion to light and fresh dishes. Consider pairing it with a goat cheese and watercress salad, smoked salmon canapés, or even a platter of sushi with delicate fish flavors. The cocktail’s nuanced taste will complement the subtle notes of these dishes, creating a harmonious dining experience.

    A Brief History of the Martini

    The martini, a cocktail that has stood the test of time, has a history as rich and varied as its recipes. Originating in the late 19th century, the martini’s precise origins are somewhat disputed. Some credit bartender Jerry Thomas with its creation, while others trace its roots to the Knickerbocker Hotel in New York City.

    Traditionally made with gin and dry vermouth, the martini’s popularity soared during the Prohibition era, where gin became the spirit of choice due to its ease of production. Over the years, the martini has evolved, with variations incorporating vodka, different vermouths, and a myriad of garnishes.

    The “Blooming Elegance” cocktail not only pays homage to the classic martini but elevates it to new heights with the infusion of floral notes from the English garden. As you sip on this refined concoction, you’re not just enjoying a drink; you’re experiencing a symphony of flavors that transcends time and tradition. Cheers to the evolution of the martini and the endless possibilities that unfold in the world of mixology!

  • Trendy Cocktails: Jade Rambutan

    Trendy Cocktails: Jade Rambutan

    Welcome back, SOMM&SOMM cocktail enthusiasts, to another delightful edition of the Trendy Cocktails series, where we explore the world of innovative drinks and the intriguing ingredients that make them so special. Today, we’re diving into the lush world of rambutan, the star of our uniquely refreshing concoction, the Jade Rambutan martini-style cocktail!

    Rambutan (Nephelium Lappaceum)

    A Tropical Treasure

    First things first, let’s uncover the origins of this exotic fruit that adds a burst of tropical flair to our cocktail. Rambutan, scientifically known as Nephelium lappaceum, is a small, tropical fruit that hails from the Southeast Asian rainforests, particularly in Indonesia, Malaysia, and Thailand. Its name even comes from the Malay word “rambut,” which means “hair,” aptly describing the fruit’s spiky, hairy exterior.

    Getting to Know Rambutan

    Wasn’t sure what I was looking at when Tammy walked in the door with the latest make-something-from-this-strange-and-unusual-fruit surprise ingredient. It looked like something between a sea urchin and the outer shell on a horse chestnut. Regardless, I was up to the challenge.

    – Exterior: Picture a vibrant, red or yellow spiky ball. That’s the rambutan! The spines may look intimidating, but they’re soft and pliable, making them easy to peel.

    – Interior: Beneath that exotic shell lies a juicy, translucent flesh. The taste? A harmonious blend of sweet and slightly acidic, often compared to lychee, another tropical delight.

    – Seed: At the core of this fruit lies a large, inedible seed. But fear not, once you navigate that, the succulent flesh is yours to enjoy!

    Now that we’ve acquainted ourselves with this tropical treasure, let’s dive into how to make our signature Rambutan Syrup – a crucial element of the Jade Rambutan cocktail.

    Crafting Rambutan Syrup: Easy and Exotic

    Ingredients:

    – 1 cup sugar

    – 1 cup water

    – 12 peeled and pitted rambutan

    Instructions:

    1. Peel and Pit: Gently remove the spiky skin of the rambutan, revealing the juicy fruit inside. Carefully remove the seed, as we’re only interested in the luscious flesh.

    2. Muddle: Place your rambutan into a bowl. Using a muddler or the back of a spoon, gently crush the fruit to release its sweet essence.

    3. Create the Syrup: In a saucepan, combine the sugar, water, and muddled rambutan. Bring the mixture to a simmer over medium heat, stirring until the sugar fully dissolves.

    4. Simmer and Strain: Allow the syrup to simmer for about 5 minutes, infusing the rich rambutan flavor into the syrup. Remove it from the heat and let it cool. Finally, strain the syrup to remove any remaining fruit bits.

    And there you have it – your homemade Rambutan Syrup, ready to infuse the Jade Rambutan cocktail with its tropical charm.

    The Jade Rambutan Cocktail: A Sip of the Exotic

    Now that we’ve unlocked the secret of Rambutan Syrup, let’s put it to good use in our exotic and enticing cocktail.

    Ingredients:

    – 1 oz. Coconut Rum

    – 1 oz. Rambutan Syrup (recipe above)

    – ¾ oz. Fresh Lime Juice

    – ¼ oz. Midori Melon Liqueur

    Instructions:

    1. Shake It Up: In a cocktail shaker, combine the coconut rum, freshly squeezed lime juice, and our homemade Rambutan Syrup. Add ice, seal the shaker, and give it a vigorous shake. 

    2. Strain and Serve: Strain the delightful concoction into a chilled cocktail glass. Float a touch of Midori Melon Liqueur on top to create the mesmerizing jade hue.

    3. Garnish: For an extra touch of exotic charm, garnish with a slice of fresh rambutan or a twist of lime peel.

    With the Jade Rambutan cocktail in hand, you’re ready to embark on a tropical taste adventure. The exotic allure of rambutan, blended with the creamy coconut rum and zesty lime, and crowned with the vibrant Midori Melon Liqueur, promises a sip of paradise in every glass.

    So, next time you’re looking to add a touch of the tropics to your happy hour, reach for the rambutan and whip up a Jade Rambutan cocktail. It’s a true treasure from the Southeast Asian rainforests, served in style.

    Cheers to the exotic and the extraordinary! 😉

  • Trendy Cocktails: Pineapple Sage Gimlet

    Trendy Cocktails: Pineapple Sage Gimlet

    In the world of cocktails, there are classics that have withstood the test of time, mixing tradition with an enduring sense of style and taste. Among these, the Gimlet stands as a testament to the prevailing allure of simplicity and flavor. Its history, shrouded in mystery and filled with intrigue, paints a vivid picture of an era gone by while continuing to captivate the palates of modern cocktail enthusiasts.

    The Gimlet’s origin story is a matter of debate, with two popular narratives competing for recognition. The most widely accepted tale dates back to the early 20th century, a time when the British Royal Navy was combating the scourge of scurvy among its sailors. To combat the disease, they needed to find a way to make lime juice more palatable. It is said that they began mixing lime cordial with gin to create a refreshing and healthful libation. Thank you Rear-Admiral Sir Thomas Desmond Gimlette 😉 This concoction became known as the “Gimlet” – a name that may have been derived from the tool used to tap barrels of spirits on ships, known as a “gimlet” or from the name of the resourceful Rear-Admiral–you decide.

    The alternative origin story places the Gimlet’s birth during the Prohibition era in the United States. Some credit it to a 1928 book by Harry McElhone, a bartender at Harry’s New York Bar in Paris. According to this narrative, the Gimlet was created as a simple and delicious way to mask the harsh taste of homemade bathtub gin. Whether it emerged in the Navy or as a clandestine elixir during the dry days of Prohibition, the Gimlet’s timeless appeal is undeniable.

    Aside from its humble beginnings, the Gimlet has become the epitome of classic cocktails. The simplicity of this cocktail is the perfect canvas for creativity. This is exactly the inspiration for our Pineapple Sage Gimlet. Fresh aromatic sage, and a bright crisp gin is key.

    Pineapple Sage Gimlet

    2 Sage Leaves (muddled)
    3/4 oz. Simple Syrup
    1 oz. Lime Juice
    1 1/4 oz. Pineapple Juice
    1 1/2 oz. Bombay Sapphire Gin

    Muddle sage leaves with a splash of simple syrup, add the additional simple syrup, lime juice, pineapple juice, and gin. Shake for 20-30 seconds. Serve in a chilled coupe or martini glass. Garnish with a sage leaf

    Enjoy 😉

  • Trendy Cocktails: Distiller’s Punch

    Trendy Cocktails: Distiller’s Punch

    Every now and again you find new inspiration from old classics. In the case of this cocktail–the Distiller’s Punch–my inspiration came from an evening of mixology with Tammy. She began with her riff on the classic Sidecar, but with bourbon instead of the traditional Cognac (I prefer Remi Martin VSOP in the original). The Cointreau and fresh squeezed lemon juice really completed this cocktail. Not to be outdone, and following the theme of fruit-forward bourbon cocktails, I decided to make the classic Man o’ War. This Kentucky Derby inspired drink (named after a racehorse) is similar to the bourbon sidecar, with the addition of another bourbon-friendly ingredient–sweet vermouth.

    With the previous two cocktail fresh in our minds, we began discussing the lack of bourbon and whiskey in tropical cocktails or tiki drinks (not the same thing ;)). It didn’t take long to find an interesting Mai-Tai inspired cocktail from the Halekulani Hotel in Hawaii. The Halekulani Cocktail is filled with tropical fruit juices and bourbon… yes… bourbon! After reviewing several variations of this cocktail–all of which used different proportions of orange, pineapple and lemon juices–I decided to riff. The Distiller’s Punch contains lime juice instead of orange juice because it seemed to work better with the Four Roses Small Batch Select Bourbon 😉

    While this cocktail could be given a Hawaiian name, such as ‘Aniani Lani’ (translation: glass of heaven), I decided to pay homage to the bourbon lovers and call it Distiller’s Punch.

    Distiller’s Punch

    2 oz. Bourbon (I used Four Roses Small Batch Select)

    1/2 oz. Fresh Lemon Juice

    1/2 oz. Fresh Lime Juice

    1/2 oz. Pineapple Juice

    1/4 oz. Grenadine (made from scratch)

    1/4 oz. Brown Sugar Simple Syrup

    2 dashes Tiki Bitters (Bittermen’s ‘Elemakule’ Tiki Bitters)

    Add all ingredients to a shaker, add ice and shake for 30 seconds. Serve over an over-sized ice cube (or ice ball). Garnish and enjoy!

    Cheers 😉

  • Trendy Cocktails: Rockstar

    Trendy Cocktails: Rockstar

    Carambola is really the star of this cocktail. The star fruit (Carambola) is a slightly sweet-sour fruit from Southeast Asia. Fortunately, we didn’t have to pack luggage and book a flight to get our hands on these amazing and often misunderstood fruit. A quick word of caution. Star fruit contains a toxin called oxalate that can cause medical issues (Star fruit intoxication).

    Star fruit – Photo by Victor Cayke on Pexels.com

    The Rockstar cocktail is a whimsical riff on a classic Whiskey Sour. The pear-like flavors of star fruit work well with lemon, and the ginger syrup brings a little tiki-ness (is that a word?) to the drink. Star fruit is a mid-Autumn thru early-Winter fruit. So, it’s a little counterintuitive to relate it to tiki cocktails… but it looks so tropical… so exotic 😉

    The Rockstar

    1 Star Fruit

    2 oz. Bourbon (I used Four Roses)

    1 oz. Fresh Lemon Juice

    1/2 oz. Simple Syrup

    1/4 oz. Ginger Syrup

    Muddle 1/2 the star fruit in a shaker. Add the remaining ingredients. Add ice and shake until well chilled. Strain and pour over ice. Garnish with a slice of star fruit.

    Drink up!