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Vermouth Cassis

Vermouth Cassis

Vermouth Cassis

December 8, 2016 – The Republic Steakhouse

Vermouth Cassis

1/4 oz. crème de cassis
1 3/4 oz. dry vermouth
Soda
Lemon peel

Pour cassis and vermouth over ice in an aperitif glass. Mix and fill with soda. Twist lemon peel over drink and drop into glass.

Dolin dry vermouth, Edmond Briottet crème de cassis. Wonderfully light and darkly fruity. The slight herbal bite is very welcome.

Maururu (Rapa Nui)

 
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Posted by on April 14, 2017 in Uncategorized

 

Fifth Avenue

Fifth Avenue

Fifth Avenue

June 30, 2016 – The Republic Steakhouse

Fifth Avenue

1 1/2 oz. cream
3/4 oz. crème de cacao (white)
3/4 oz. apricot brandy

Shake in a shaker with ice. Strain into a cocktail glass.

Tempus Fugit crème de cacao, DeKuyper apricot-flavored brandy. Another quintessentially desserty drink that belongs in the Alexander group. The apricot brandy is a stand-out, though, and works very well with the chocolate flavor.

Agbiag! (Iloko)

 
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Posted by on February 3, 2017 in Uncategorized

 

Vermouth Cocktail

Vermouth Cocktail

Vermouth Cocktail

December 10, 2015 – The Republic Steakhouse

Vermouth Cocktail (Half & Half)

3/4 oz. dry vermouth
3/4 oz. vermouth bianco
Dash of orange bitters

Stir well with ice in a mixing glass. Strain into a chilled cocktail glass.

Dolin dry vermouth, Carpano Bianco. What a lovely little light drink! Bright fruit and a slight bitterness with just a touch of herbalness.

Noroc! (good luck!) (Romanian)

 
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Posted by on April 27, 2016 in Uncategorized

 

Grasshopper

Grasshopper

Grasshopper

October 22, 2015 – The Republic Steakhouse

Grasshopper

1 1/2 oz. cream
3/4 oz. crème de cacao (white)
1/4 oz. crème de menthe (green)

Shake well with ice in a shaker. Strain into a sour glass.

Tempus Fugit crème de menthe. A really good description of this is that it’s an Andés mint in a glass. Creamy, chocolaty, minty, and, because it has no “real” alcohol, not hot at all. The guys make a specialty cocktail called The Georgia Warhorse, which is this basic recipe with the addition of Prichard’s Double Chocolate Bourbon. Tasty!

Kedves egészségére! (Hungarian)

 
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Posted by on April 11, 2016 in Uncategorized

 

Diplomat

Diplomat

Diplomat

October 15, 2015 – The Republic Steakhouse

Diplomat

3/4 oz. dry vermouth
3/4 oz. vermouth rosso
Dash of maraschino liqueur
Dash of orange bitters
Lemon peel
Stemmed cherry

Stir well with ice in a mixing glass. Strain into a chilled cocktail glass. Twist lemon peel over drink and drop into the glass. Garish with the cherry.

Dolin dry vermouth, Carpano Antica vermouth rosso, Luxardo maraschino liqueur. This is a pretty typical vermouth cocktail. Bright fruit notes, a slight bitterness, and a great citrus nose from the lemon peel. The drink came out a little short, even in a small glass, so a double would not have been amiss.

Στην υγειά μας! (Stin iyá mas!) (Greek [Modern])

 
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Posted by on April 8, 2016 in Uncategorized

 

Golden Dream

Golden Dream

Golden Dream

October 1, 2015 – The Republic Steakhouse

Golden Dream

3/4 oz. cream
1 1/2 oz. orange juice
3/4 oz. triple sec
1/4 oz. Galliano

Shake well with ice in a shaker. Strain into a cocktail glass.

This barely qualifies as a cocktail, in my opinion, but that’s not to say I didn’t enjoy it. Very reminiscent of a Dreamsicle with basically no booze. A little bit on the sweet side for my tastes.

Slaynt vie! (Manx)

 
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Posted by on April 3, 2016 in Uncategorized

 

Pimm’s No. 1

Pimm's No. 1

Pimm’s No. 1

September 10, 2015 – The Republic Steakhouse

Pimm’s No. 1

1 1/4 to 1 3/4 oz. Pimm’s No. 1
Seven-Up
Lemon peel
Cucumber peel

Pour Pimm’s over ice into a large highball glass. Fill with Seven-Up. Add lemon and cucumber peels.

A lovely, soft, light cocktail. The gin base in the Pimm’s really comes through, with no burn at all. There is a little bit of bitter and a little bit of herb/pine and just a touch of sweetness.

Sanö! (Volapük)

 
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Posted by on March 12, 2016 in Uncategorized