...in that alternate universe where the Martini was never invented. Enter the Casino. For those times that your hankering includes the Martini-like with the hint of awesome that the Casino brings.
My favorite proportions:
Casino
2-1/2 oz Plymouth gin (Magellan also makes for an interesting variation.)
3/4 oz Noilly Prat dry vermouth (if you'd like a softer drink, try Lillet)
1/4 oz Luxardo Maraschino liqueur (NOT maraschino cherry syrup!!!!)
In a cocktail shaker filled with ice, stir vigorously for 15-20 seconds. Strain into a chilled martini or cocktail glass. Garnish with a lemon peel, first twisting it over the surface to deposit the oils. Drop a stemless brandied cherry to the bottom. I recommend preparing the ingredients for the next one as well, as you are bound to want another.
Wednesday, January 25, 2012
Monday, January 23, 2012
Oh Hell, Not This Again
Yes, well. It looks like I'll be returning the world of regular blogging, after a multi-year hiatus. The old Point Five was my previous incarnation, long departed now. Evidently, I need to establish a web presence if I hope to market the upcoming novel. So be it. They'll be little writing crap around here. Mostly drink recipes. What would I do without the devil's brew?
I'll start this out with a fun project for the determined inebriate (look out if you're too drunk to use power tools, 'cause this involves pouring boiling hot sugar through a funnel).
Tiki Drink #4:
2 oz Demerera Rum
1 oz Dark Rum (I used Kraken)
1/2 oz Ginger Syrup (see recipe below)
1/4 oz Pimento Dram (aka Allspice Dram)
Juice of 1 lime
Dash of raspberry syrup (my no-good son recommends Monin)
Combine in a cocktail shaker with ice. Shake the living hell out of it. Pour into your most interesting Tiki glass. No time for garnish--just drink the bastard.
Ginger syrup:
I made 700ml of simple syrup and put it in a washed empty (there are a lot of those around here), and filled to the top with thin-sliced ginger. Let it decay (okay, infuse) for a week, and then strain into another washed empty (again, a steady supply of these will help). This has a nice crisp ginger flavor and can be used in place of simple syrup. IT'S NOT SHELF-STABLE, so refrigerate it. Enjoy.
I'll start this out with a fun project for the determined inebriate (look out if you're too drunk to use power tools, 'cause this involves pouring boiling hot sugar through a funnel).
Tiki Drink #4:
2 oz Demerera Rum
1 oz Dark Rum (I used Kraken)
1/2 oz Ginger Syrup (see recipe below)
1/4 oz Pimento Dram (aka Allspice Dram)
Juice of 1 lime
Dash of raspberry syrup (my no-good son recommends Monin)
Combine in a cocktail shaker with ice. Shake the living hell out of it. Pour into your most interesting Tiki glass. No time for garnish--just drink the bastard.
Ginger syrup:
I made 700ml of simple syrup and put it in a washed empty (there are a lot of those around here), and filled to the top with thin-sliced ginger. Let it decay (okay, infuse) for a week, and then strain into another washed empty (again, a steady supply of these will help). This has a nice crisp ginger flavor and can be used in place of simple syrup. IT'S NOT SHELF-STABLE, so refrigerate it. Enjoy.
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