Moscow mules have fast become one of my favorite cocktails, especially since I found some super inexpensive copper mugs at a garage sale! I like that they are a little beat up, and I love their funky over arched handles.
I have a love of obscure, old-fashioned cocktails. They are so mysterious and have crazy names. Like this one. Joel started making this for us when we really got into drinking bourbon about 3 years ago. He just looked up bourbon drinks and made it randomly for us one night.
The thing about vintage drinks… you won’t necessarily find them at a bar. I went out shortly after we started making this drink at home and got a very quizzical look from the bar tender. I told them what was in it and they made me one almost as good as we make at home. It’s a straightforward drink that’s hard to mess up.
I like to call this version a “red stiletto” because of the added pickled rosemary cherry. Super fast happy hour at home!
You just measure one the booze, add a little amaretto, and the juice of a lemon.
Add a couple ice cubes and the cherry garnish.
I like to add a few drops of the pickling liquid from the cherries too. You could also add a rosemary sprig garnish!
Super tart, refreshing, and boozy!
I never know what will inspire me, but I never thought it would be this heat. I’m really not a lover of summer. I know that sounds weird, but I love cold, crisp weather, not swealter-y heat. So the fact that I was inspired by the current heat wave we are having is probably due to my love of seasonal cooking and desire to drink something refreshing!
When I saw this thai basil, I couldn’t help myself. It smells like basil, but with a deeper, more licorice note. I bought it, thinking I’d figure out what to do with it later. On the drive home, the ah-ha! A cocktail! Moment happened. I’m happy it did. This is a fragrant, spicy (but not too much) and sunshine-y drink. It’s a little more involved then the usual cocktails I make, but it’s fun to share with a group and perfect for summer.
You’ll use one mango for this, which makes enough purées for about 3-4 drinks. You’ll also need one lime, one small orange, and one jalapeño. Extra for garnish, if you want.
To make the mango purée, just cut the mango up, removing the skin and peel and put in a blender. Add the juice of the lime and orange, and blend until smooth.
Then, in a shaker with ice, put 1/4 of a jalapeño and about 1/4 cup of the thai basil leaves and muddle until the pepper and the leaves are crushed and it smells fragrant. THIS. SMELLS. SO. GOOD!
Pour in the vodka and shake until very cold, about 30-40 seconds. Strain and pour into a glass. Add 2 ounces of the mango purée and stir well. Add some ice and pour a little tonic water to fill up the glass. I used small glasses and I think I only needed about 1.5 ounces of tonic water.
And there you have it. A trip to Thailand in a glass, and a great way to beat this heat!