Tanteo Jalapeño

I typically wouldn't buy this type of product -- flavored tequila. But this one is interesting, and tastes natural with a light, more refreshing than complex tequila expression.

The Jalapeño adds flavor, not heat, but what stands out are the notes of melon and cucumber.

It makes a delicious Margarita. But, tonight I concocted something a little more special...

2 oz Tanteo Jalapeño

1 oz Dolin Dry Vermouth

1/4 oz Ginger Syrup

1/4 oz St. Germaine

2 dashes TBT Celery Bitters

Manhattan Variant

Something I just put together on a whim. It worked.

1/2 oz Creme de Cacao (Hiram Walker)

1/2 oz Cynar

2 oz Bourbon (Four Roses)

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Manhattan, a delcious variation

Seriously, it is nearly 5 AM. Why am I still up? Because I am a fool, screwing around on the 'net rather than getting some sleep. I'm just now getting a bit sleepy. Anyway... didn't make my first drink until about an hour ago. A Negroni variation using Aperol instead of Campari. Why? It was a closer reach, and I was curious. Very tasty, and possibly appealing to those who find Campari too bitter. I wanted to make another, when I realized I was out of Gin. I grabbed the bourbon, and figured, let's see what happens.

What happened was deliciousness!

Manhattan

1.5 oz Old Granddad Bonded Bourbon

.75 oz Sweet Italian Vermouth

.75 oz Aperol

Since Aperol is somewhat of a bitter, I decided not to use any. Worked out perfectly. In essence, ad 1:1 Manhattan. It is a nicely incorporated drink that also allows each component to be detectable.

Now I'm sleepy.

Le Printemps Cocktail

From an unlikely source, the Metro, in an article on Lillet, comes this wonderful aperitif, Le Printemps cocktail. (Not a true cocktail, of course; is it a rickey?)

Le Printemps

2 oz Lillet (blanc)

1/2 oz Lime juice

1/2 oz Simple syrup

4 fresh Mint leaves

3 slices Cucumber

Muddle all but Lillet. Add ice and Lillet. Shake, strain into a coupe, and garnish with a cucumber slice, and a mint leaf.

The article mentions being able to drink one at Bobo, in NYC, but I am uncertain whether it is a Bobo creation. Doing a search on the drink returned no results.

Perfect Stranger

I watched a not-good movie last night starring Halle Berry and Bruce Willis - Perfect Stranger. Typical of bad writing, they call too much attention to something that will be obviously used later. In this case, a "Hemingway Daiquiri."

The all-too-obvious scene has Berry rambling off the ingredients as:

The Perfect Stranger Hemingway Daiquiri

2 oz Light Rum

1 oz Lime Juice

1 oz Simple Syrup

A dash of Grapefruit juice

A float of Grenadine

Whoa, really? One whole ounce of simple syrup? And what's with those huge glasses? This isn't a Frozen Daiquiri! Or is it? Traditionally, yes, but Halle makes no mention of technique other than the ingredients.

So... how should this drink be made? Consulting Mr. Boston's 2009 guide... The Hemingway Daiquiri is otherwise known as a...

Floridita #3 (or sometimes just as a Floridita).

2 oz White Rum

3/4 oz Lime juice

1/2 oz Grapefruit juice

1/2 oz Maraschino Liqueur

1/2 oz Simple Syrup

Seems more reasonable. As for the Maraschino, I am assuming they replaced that with grenadine, which people are more likely to know.

The drink was named after a famed Hemingway hangout, El Floridita in Havana, Cuba. According to The Hemingway Cookbook...

3 oz Bacardi of Havana Club Rum

2 Limes worth of juice

1/2 a Grapefruit worth of juice

6 drops Maraschino Liqueur

Blended with cracked or shaved ice.

Frequent Flyer

I picked up a new gin today. Being on a limited budget at the moment, I've been exploring cheaper gins such as Gordons, Gilbeys, Seagrams, and today Burnetts ($8.99). For the most part, they all work in a cocktail. I have yet to find a BAD one. I think the major issue is the proof, with most of the cheaper ones being only 80, making for a more flabby, less crisp drink.

But, with each new purchase, my first test is an Aviation. I made one with the Burnetts, and it was serviceably fine. Not great, not awful. When making, I accidentally used 1/2 oz Maraschino instead of 1/4 oz, so double all of my other ingredients to make a double. I poured one, and put the other in the freezer.

While sipping the first one, the oddness of the cocktail hit me. See, I have always liked the Aviation, but honestly, as not much more than a novelty act of a bygone era. For me, the Creme de Violette and Maraschino have always seemed at odds, like siblings from different marriages forced to live under one roof as a new family. This is when I had my A-Ha! moment. Not related to my previous post, as I was sipping the Aviation, it dawned on me that it begged for a touch of Apricot liqueur.

I finished the first Aviation, and then reached into the freezer to pull out the excellently chilled waiting one. I proceeded to do a float of French Apricot liqueur (over a spoon).

Wow. What a revelation. The apricot brings the two siblings together, as if all three were born of the same parents, but just have radically different personalities.

In tribute to the Aviation, I am dubbing it...

The Frequent Flyer

2 oz Gin

1/2 oz Luxardo Maraschino liqueur

1/2 oz Lemon juice

1/4 oz Creme de Violette liqueur

1/2 oz Apricot liqueur

Stir in a mixing glass with ice. Pour, then float Apricot over a barspoon, into the glass.