The Manhattan...My way.

So I had a few things on hand that were traditional Manhattan and a few things that were not. To quote an incredible smart individual, "Originality is nothing but judicious imitation", that old chap was Voltaire.

While the origins of the Manhattan are disputed, I do know this much for sure: it's Whiskey (usually Rye), Vermouth, and Bitters, three simple ingredients. What makes this cocktail yours is all a matter of choice and proportion. Some people make 1:1, 4:1, 10:1. Me, personally I go with the 4:1, which translates into 2 ounces and .5 ounce, but for the spin I changed. Also, you'll notice in my Manhattan I added a Ginger Liqueur and used rhum instead of whiskey. The change in base changes the flavor profile a lot, and Canton serves as a flavoring agent and modifier which results in a Manhattan with a bit off the edge taken off and a subtle ginger note and warmth.

My Manhattan
2.0 ounce Barbancourt Trois Etoile
0.5 ounce Domaine Du Canton (DDC) Ginger Liqueur
0.5 ounce Noilly Pratt Rouge
2 Dashes West Indian Orange Bitters
1 Bar spoon Luxardo Marasche Cherry Juice
Marasche Cherries for garnish

Stir, serve up, garnish and enjoy.

Summer with a Splash of Winter

I don't know about everyone else, but I tend to have a drink for each season. Yes, may strike you as weird, I know; but whatever. This summer I was introduced to the Icepick a refreshingly good mixed drink or Vodka and Iced Tea...very simple, this one is. I had the sudden urge to have one, but pondered creating something more seasonal with some warm spicy winteriness to it. Et voila, I created the Icicle! I had it cold, but without a doubt this would be awesome served hot as well.

2.0 ozs Bourbon
1.5 oz Domaine Du Canton Ginger Liquer
0.25 oz Honey
1 Pinch Ground Cloves
5.0 Tea, preferably well oxidized and unsweetened

For the cold version:
Dry stir the ingredients first to dissolve the honey, then add cracked ice, stir until chilled, pour into a glass. This is a fairly long boozy cocktail so use a big glass; and For garnish I think a lemonwheel would be ideal.

To heat things up a bit (this is where it gets tricky):
Use a THICK walled HEAVY glass preferably with a handle. Into the glass, place a METAL SPOON pour in hot water to fill. This step is important. The spoon will absorb the heat from the glass, thus decreasing the chances of the glass breaking; and the hot water will warm the glass so it won't chill the hot drink. Ever poured cold beer into a hot glass? Exactly, but it's the opposite. Dump the water from your glass, while leaving the spoon, pour in the heated tea and all the ingredients, give it a good stir, and serve.


I really like this one, it's got spice and complexity while being simple and easy. Hope you do, too. Down the hatch!

The Lovechild

So I created a drink for a friend's Birthday Party. Turns out she didn't like it, everyone else did. What does she know? It's a mixture of the two or three drinks that I drew inspiration from in it's creation. I think it's an awesome recipe. I wouldn't say it's super simple to make, but it's not really too complex either. It'll really wow your friends.

1.5 ounce Amber Rum, like Mount Gay Refined Eclipse Barbados Rum
1.5 ounce Domaine Du Canton Ginger Liqueur
0.5 ounce Lime Juice
1.0 ounce unsweetened grapefruit juice
2 dashes Peychaud's bitters
1-2 sprigs of mint
0.5 ounce dry sparkling white wine, such as 1+1=3 Cava

In a shaker, add all the ingredients save for the Bitters, Mint, and Sparkling Wine.

Without removing the leaves from the stem, place a sprig of mint in the palm of your hand. Now, use your other hand to give the mint a good THWACK! This releases the oils and sufficiently bruises the mint without making it bitter. Add the mint to the shaker as well and top with ice.

Now shake like crazy to ensure that you impart the flavor of the mint into the drink, strain into a rocks glass over ice. If you have little flecks of mint in the drink that's just fine.

Now add one or two healthy dashes of Peychaud's Bitters.

Top with sparkling wine.

Garnish with lime as you wish. Some may want to go with a lime wedge, but I used my microplane grater and garnished the drink with grated lime zest. Be certain to not grate the pith, the white of the fruit, it's bitter and can be found unpleasant.

Enjoy!