Wednesday, August 3, 2011

Mescal Rosita

Another fabulous cocktail from the geniuses at Drink. Joe made this one for me, as part of a series of drinks that include Campari. 

The formula:

It's delicious! When making it at home, I used Cocchi Vermouth di Torino, which is not the same, but it is in the right ballpark. If you like smoky, slightly bitter, complicated things, this is for you.

Wednesday, July 27, 2011

Three G

Need more bars? Try a 3G cocktail! I found this recipe over at Bar None Drinks, but added a dash of grapefruit bitters to perk it up a bit.

  • 1.5 Gin
  • 1 St. Germain
  • .5 Domaine de Canton Ginger liqueur
  • 1 dash Grapefruit bitters
I didn't have Ricard, so I rinsed the glass with Chartreuse instead. It came out quite well.

Monday, March 21, 2011

Franciscan Cherry Picker

This is a new cocktail, as far as I know. A collaboration between @reiddraper, @also, and @jsundram, it is loosely inspired by an espresso martini.

The name could use some work, so suggestions are welcome. . .


  • 1.5 Old Monk Rum
  • .75 Stoli Vodka
  • .75 Luxardo Maraschino Liqueur
  • .25 Kahlua
Franciscan Cherry Picker

Sunday, March 13, 2011


We've gotten our hands on some Crème de Violette, so now we can make Aviations the way God (er, Hugo Ensslin) intended.

  • 2 Gin (Beefeater)
  • .5 Luxardo Maraschino Liqueur
  • .5 Lemon juice (freshly squeezed)
  • .25 Crème de Violette 

The result is tasty and colorful!


Saturday, February 26, 2011

Bitter Elder

Campari and St. Germain, we wondered. Can it be done? Has it been done? Before rushing to concoct a brand-new and potentially problematic cocktail, I consulted the vast wisdom of the internet. And found a lovely recipe, The Bitter Elder in a comment by "Ameture Hour" on a post called Campari: Take 4 at Oh Gosh!.
  • 1.5 ounces gin
  • .75 St. Germain
  • .5 Campari
  • .5 fresh lemon juice
I amended this to 1 unit St. Germaine for friendliness, and .75 Campari, because there's no sense being too friendly. The result was astonishingly pleasant, and quite pretty as well. 

Bitter Elder with Orange garnish, on yellow background

Sunday, January 30, 2011

The Last Word

Extreme close-up on the garnish

Astute readers of this blog will recall that this drink was first mentioned as part of the Featured Ingredient: Chartreuse post. It's such a popular choice that I felt it deserved its own post. This is a prohibition-era cocktail; I found the recipe on Cocktail Chronicles. Equal parts all ingredients makes this an easy recipe to remember!
  • 1 gin
  • 1 maraschino liqueur
  • 1 chartreuse
  • 1 lime juice
  • garnish: ultra-thin lime slice
The Last Word

Saffron Sweetie

God knows why, but we at IYMI HQ decided that we needed to make saffron vodka. So we looked for tutorials and then instantiated them.

Our version had a sixteenth of teaspoonful per cup of vodka, and we used Smirnoff Blue--a 100 proof vodka, which was recommended by Mike Sherwood of Sub Rosa Spirits for saffron infusing. We let it infuse for 24 hours, at which point the vodka had acquired a lemony color and the saffron threads had turned from red to a pale saffron (appropriate, no?).

Saffron-infused Vodka

The first thing to do with any sort of new vodka is attempt a basic martini; so we rinsed an ice-water-chilled martini glass in vermouth and left a tiny bit in the bottom before adding the saffron vodka. We had them with a dill shrimp scampi, and the overall impression was that the saffron paired beautifully with the shrimp scampi but was perhaps a bit strong for a non-food-paired martini.

Saffron Martini (lemon garnish)

Among the cocktail recipes we found, the Saffron Cosmopolitan stood out:
  • 2 saffron vodka
  • 1 Cointreau
  • 1/2 simple syrup
  • 1/2 lime juice
  • Mango juice according to taste (generally 2 dashes to 2 units--we used 1/2 unit strained mango pulp)

Saffron Cosmo (top view)

The saffron gets a bit stomped on--it's less a cosmo than a mango party--but it's quite an enjoyable cocktail for summer or seafood pairing.

Saffron Cosmopolitan

Thursday, January 20, 2011

Picasso Martini

Today we hauled out a pile of cocktail reference books and looked for interesting things. This is a tricky business: you have to find something appealing, interesting, and for which you have all the ingredients. The first one fitting these criteria we found, from Good Spirits by A.J. Rathbun: the Picasso Martini.

The good Mr. Rathbun credits Alston Chase with discovering The Martini Diaries, and this recipe therein.

  • 3 gin (we used Hendricks)
  • 0.5 Calvados
  • 0.5 coffee
  • 0.5 simple syrup
  • Garnish: two roasted coffee beans

Good and subtle--we liked the combination of gin and coffee, although the two were sequential rather than happening in parallel. We would back off on the simple syrup, but none of us are particular fans of sweet cocktails (unless advertised as such after dinner).

Thursday, January 13, 2011

G and Tea

Ginger beer has always been a favorite drink at IYMI headquarters--two of our number are ginger FREAKS, and the other two like ginger quite a bit. Tonight we're going try pairing ginger with green tea, in both cocktail and mocktail form. Our base liquor will be gin. So we really have two G's (Gin, Ginger) and Tea. Or even 3 G's (Gin, Ginger, and Green (tea)). But Gs and Tea  doesn't have quite the same ring to it.

There are quite a few recipes out there that use ginger and green tea in marinades and other parts of cooking, and it seems like a natural fit for a cocktail, since the sweetness can be ratcheted up for drinkers less fond of the pure ginger hit.

We found this recipe on Savvy Housekeeping, and used it as a point of departure.

  • 1.5 Gin (Beefeater)
  • 1 Ginger liqueur (Domaine de Canton)
  • 3/4 oz Green tea (Freshly brewed, then chilled)
  • Garnish: thin lemon slice
The sweetness of the ginger liqueur was too strong, so we reformulated:

  • 2 Gin 
  • .5 Ginger liqueur
  • 1 Green Tea (Freshly brewed, then chilled)
  • Garnish: thin lemon slice

This was more balanced, but the green tea flavor was still quite subtle. We brewed up a batch of strong green tea brew (4 teabags, one cup) and came up with the final iteration, with the following proportions:
  • 2 Gin
  • 1 Ginger liquer
  • 2 Green tea (freshly brewed at 4x strength, chilled)
  • Garnish: thin lemon slice.
G and Tea, second iteration

In this incarnation, the green tea came through quite strongly, and the ginger rounded it out nicely. 

The virgin version came out just right the first time:

  • 0.25 Ginger juice
  • 0.25 Simple syrup
  • 3 Green tea (freshly brewed at normal strength, then chilled)
  • Garnish: thin lemon slice

G and Tea, virgin-style

Monday, January 10, 2011

The Pregnant Lady and the Lushes

Since one of our number (me, the Queen of Sheba) is pregnant, many of the following entries now will be dual-purpose: with one drink for lushes--whom I would ordinarily join oh so happily--and one for me. As a side note, it has never occurred to me how ironic it is that pregnant ladies only order virgin drinks.


Tonight's drink, courtesy of Jason, is the Ginger Lime Grenade.

  • 1 vodka
  • 1 fresh ginger juice
  • 1 fresh lime juice
  • .5 grenadine (homemade)
  • .5 simple syrup

Build in a highball glass, finish with soda water.

And for the pregnant lady, again courtesy of Jason, the Ginger Lime Rickey, aka Unexploded Ordnance. It's exactly the same, except ... no vodka.

Ginger Lime Grenade and Ingredients