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Category Archives: Lagniappe

The Bad Hombre

The Bad Hombre

The Bad Hombre

November 10, 2016 – The Republic Steakhouse

As explained in the previous post, this Tuesday was Election Day. To salve our bruised emotions, Ben and Ryan created drinks inspired by the candidates. See The Nasty Woman for the other side of the aisle.

The Bad Hombre

1 1/2 oz. Casa Noble Reposado tequila
3/4 oz. Punt e Mes
3/4 oz. Licor 43 Cuarenta Y Tres liqueur
3/4 oz. mezcal

 

Another stunner. Smoky, sweet, a little chocolaty (although there’s nothing specifically chocolate here), and lots of tequila funk. This would make an excellent after-dinner drink.

Guul/caafimaad wanaagsan (Somali)

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Posted by on April 12, 2017 in Lagniappe, Mezcal, Tequila

 

The Nasty Woman

The Nasty Woman

The Nasty Woman

November 10, 2016 – The Republic Steakhouse

Being that this previous Tuesday was Election Day, we were all feeling a bit emotionally raw. I thought it would be fun to follow the lead of many bars across the country and concoct drinks inspired by the candidates. I’m not going to name names, but it’s pretty obvious which is which. See The Bad Hombre for the other side of the aisle.

The Nasty Woman

1 oz. absinthe
1 oz. Plymouth Navy Strength gin
5 drops lavender bitters
Splash of mezcal
Cucumber

Whooo! This packs a huge punch. Ben is responsible for this one, and commented that a couple of these would turn even me into a nasty woman. The drink is super floral with the lavender bitters and the absinthe and the cucumber adding a little green flavor. After this, the nasty kicks in with the gin and mezcal.

Slàinte mhath! (good health) (Scottish Gaelic)

 
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Posted by on April 12, 2017 in Absinthe, Gin, Lagniappe, Mezcal

 

Rosemary Maple Bourbon Sour

Rosemary Maple Bourbon Sour

Rosemary Maple Bourbon Sour

May 12, 2016 – The Republic Steakhouse

Rosemary Maple Bourbon Sour
Eric Prum and Josh Williams
Shake: A New Perspective on Cocktails

Makes 2 drinks:
3 oz. Bourbon
1 1/2 oz. fresh lemon juice
3/4 oz. dark amber maple syrup
1 large sprig of rosemary (plus 2 small sprigs for garnish)

Crush the large sprig of rosemary in your hand and add to the shaker. Add the bourbon, lemon juice, maple syrup, and ice to above the level of the liquid and shake vigorously for 15 seconds. Strain into rocks glasses with ice and garnish with remaining rosemary sprigs.

Baker’s Bourbon. I was browsing some cocktail-related websites one day and came across this drink. It sounded so good, and luckily I was not disappointed. An excellent Bourbon sour in its own right, the inclusion of rosemary is a lovely touch. I ordered a second one with a touch more maple syrup and it got even better.

Sayakturutchiaq (Iñupiat)

 
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Posted by on January 28, 2017 in Bourbon, Lagniappe

 

Xerxes’ Tears

Xerxes' Tears

Xerxes’ Tears

March 31, 2016 – The Republic Steakhouse

Wow! For the third time in this project’s history… here we are for a centennial celebration! First it was The 100, then the Bicentennial, and now, with a loose nod to the only 300 reference I could come up with (actually, it was Lyndal’s bestie, Savannah, that first floated the Spartan idea), we have… *drum roll* …

Xerxes’ Tears

1 1/2 oz. The Botanist Gin
1/2 oz. Suze Saveur d’Autrefois
3/4 oz. Royal Combier Grand Liqueur
1/2 oz. quinquina*
Grapefruit twist

*Notes incomplete; I’ll get back to you on the specific brand.

Stir well with ice in in a mixing glass. Pour over ice in a lovely, but pretentious, antique wine glass. Twist grapefruit peel over glass and run along the rim. Drop peel artfully into the glass.

This incredibly complex and delicious cocktail was a group effort by my darling lads behind the bar. Ryan started with The Botanist Gin, Zach came in with the Suze, McKay added the Royal Combier, and Ben finished it off with both the quinquina and the grapefruit twist.

This is a little on the sweet side, but there is enough bitterness to balance it out very nicely. There are strong herbal notes. The grapefruit twist is fabulous in this drink; the brightness of it moves up my nose with every sip. This drink has everything I love about a cocktail. Fantastic effort by all involved!

 

Here we are again. Two years, three hundred cocktails, and I’m still over-the-moon in love with these people and this place. McKay couldn’t stay away, and it’s been a great thing to have his particular brand of charming grumpiness back with us on Thursdays. We still miss Sean terribly. Ryan, Zach, Ben, and Brandon are still making us feel at home, and Chris continues to add his musical talent when we’re there on our usual night and his bar tending skills when we’re there other times.

Here’s to the next one hundred cocktails (it’s getting thin though…. I just won’t think about when we finally get to the last one)! I can hardly wait!

The Lads (some of them) - March 31, 2016

The Lads (some of them) – March 31, 2016

In searching for a Spartan toast to add, I came across the interesting mention by Plato’s uncle, Kritias, that drinking toasts, as we know them, were not practiced in ancient Sparta, the reasoning being that they encouraged over-indulgence. So…

Χαῖρε πολλά! (Kaíre pollá!) (Ancient Greek)

 
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Posted by on September 4, 2016 in Gin, Lagniappe

 

Old Pal

Old Pal

Old Pal

April 9, 2015 – The Republic Steakhouse

Old Pal (Jonny Raglin, Comstock Saloon

2 oz. rye whiskey
1 oz. Campari
1 oz. dry vermouth
Lemon twist

Stir with ice in a mixing glass. Strain into a chilled cocktail glass and garnish with twist.

Willett 2-year rye and Dolin dry vermouth. Oh my goodness. After my run with gin drinks the week before, this drink was like coming home. I’ve missed you, rye my friend. As a variation of the classic Negroni, the rye’s rich spiciness, the vermouth’s sharp herbals, and Campari’s fruity, citrusy bitterness hit all the right buttons on my palate, so much so that I ordered another one right after for good measure.

Slaynt vie! (good health) (Manx [Gaelic])

 
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Posted by on May 23, 2015 in Lagniappe, Rye whiskey

 

The 100

The 100

The 100

September 25, 2014 – The Republic Steakhouse

Finally!  The 100th cocktail! Well… there have been many more than just 100 consumed since I began this endeavor way back in early March, but this is the 100th cocktail for the blog. Ryan and I (mostly Ryan) put this wonderful drink together in honor of the occasion.

The 100
1 sugar cube
Dashes of Angostura bitters
1 oz. Talisker 10 year single-malt Scotch
Orange wedge
Stemmed cherry
Champagne
1/4 oz. green Chartreuse

Place sugar cube into a mixing glass and saturate with bitters. Add ice cube and pour in Scotch. Add orange wedge and cherry. Fill with Champagne and gradually pour in Chartreuse.

Starting with one of my absolute favorite new-found cocktails, the Prince of Wales, we initially substituted Lagavulin 12 year Scotch for the Cognac and green Chartruese for the Bénédictine. It packed a HUGE punch with lots and lots of flavors going on. Lagavulin is a giant of a Scotch, super smokey and peaty, and I think it overpowered things a bit. For my third (yes…. I had to have two before deciding to switch Scotch), I asked Ryan to use the Talisker 10 year. It was perfect. A middle-weight Isle of Skye Scotch, the Talisker was just smokey enough to be interesting. The green Chartruese, perhaps my absolute favorite herbal liqueur, was sweet and fresh and a perfect addition.

I’d like to take this moment to thank “the lads” and everyone at The Republic 1836. All of you have made my Friday and/or Thursday evenings the highlight of my weeks. Here’s to the next 100 drinks! Slainte!

Da Boys (left to right): McKay, Zach, Chris, Ryan, and Sean

Da Boys (left to right): McKay, Zach, Chris, Ryan, and Sean

 
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Posted by on October 2, 2014 in Champagne, Lagniappe, Scotch

 

Bourbon Bramble

Bourbon Bramble

Bourbon Bramble

July 31, 2014 – The Republic Steakhouse

Bourbon Bramble
1 oz. elderflower liqueur
1 oz. Bourbon
1/2 oz. crème de cassis
Squeeze of fresh lemon juice

Combine all ingredients in an ice-filled cocktail shaker and shake vigorously for at least a minute. Strain into a rocks glass or coupe.
Saveur, 2011

Bulleit Bourbon, St. Germaine, and Chambord raspberry liqueur instead of crème de cassis. A delicious cocktail! Fruity, with the raspberry’s bright, almost rose petal note and the Bourbon’s warm spice.

Gëzuar! (Albanian)

 
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Posted by on August 19, 2014 in Bourbon, Lagniappe