The Spicy Sanchez

I bought some new tequila at Lukas Liquor on Manchester Rd (for your STL MO readers)...Tequila El Mayor Reposado Then, on the way home from work I bought some kumquats. Tonight I read enviously of a friend enjoying a traditional gin martini, but wasn't in the mood for gin, so I improvised. As a result of this improv session, I now proudly bring you...

The Spicy Sanchez
2 oz Tequila El Mayor Reposado
1 barspoon of Del Maguey Minero Mezcal
1 kumquat
1.5 oz Thatcher's Tres Chilis
1 dash Fee Brothers Whiskey Barrel Aged Bitters
1 barspoon agave syrup

Muddle the kumquat in the bottom of a shaker tin, add ice and all other ingredients. Shake and strain into a cocktail glass. There is a sweet, slightly spicy smokiness to this drink that seems to fit well with a humid summer night. The subtle hint of citrus from the kumquat adds nicely to the drink. I'm sure I could play more with this basic recipe and go on tweaking, but I liked it "as is" well enough to want to share.

Cheers, ~Dr. Cocktaition

Jack Rose Cocktail

Tonight I'm revisiting an old friend--the Jack Rose cocktail. I ordered some Laird's Bottled in Bond Apple Brandy from Drink Up New York. This crucial ingredient plus some Fee Brothers grenadine and Meyer lemon juice make a damned tasty Jack Rose--better than any I've ever had before.

Jack Rose Cocktail
2 oz Laird's Bottled in Bond Apple Brandy
1 oz Meyer lemon juice
1/2 oz Fee Bros Grenadine
Shake over ice. Strain into a cocktail glass and garnish with a piece of lemon peel. 


When prepared in this manner and with these ingredients, the Jack Rose cocktail tastes fresh and inviting, with layers of fruit and a hit of tartness that fits perfectly with the transition from Winter to Spring. It's as if my glass is heralding the coming of warmer weather and blooming red and pink flowers. Also, don't forget this weekend we switch back to Daylight Saving Time. Spring forward!

Cheers! ~Dr. Cocktation

Something Old and Something New

Tonight, as I embark on a glorious 9-day-stretch of freedom from my day-job, I am working on both an old standby and a new creation. The old standby is the Brandy Alexander, and tonight's new creation is the Purple Haze. Both are creamy cocktails utilizing half-and-half. Although I tend to eschew the use of such indulgent ingredients in my day-to-day drinks, there is something about entering into the Holiday Season that almost grants me permission to throw my usual fat-conscious cautions to the wind.

Let's begin with the time-tested favorite--The Brandy Alexander
1 oz of Camus Cognac
1 oz creme de cacao
1 oz half-and-half
2 dashes Fee's Chocolate Bitters
Freshly grated nutmeg
Shake all ingredients over ice, and strain into a cocktail glass. Garnish with nutmeg.

Although I initially started with Robert Hess' recipe that calls for 1/2 oz more of brandy, I discovered that the equal balance ratio that I found in Harry and Wynn's Barflies and Cocktails: 300 Recipes(1927) more to my liking. The addition of the chocolate bitters happened just because I have them and thought, "What the heck." And you know what, it works.

Moving on to my new creation for this evening--The Purple Haze
1 oz Absolut Los Angeles vodka [Acai, Acerola, Pomegranate & Blueberry]
1 oz half-and-half
1/2 oz Chambord
2 dashes of Fee Bros Chocolate Bitters
3 dashes of Fee Bros Old Fashioned Bitters
1 coffee bean
Shake all ingredients over ice and strain into a cocktail glass. Garnish with a dark cherry.

The inspiration for this cocktail was a co-worker mentioning her love of cocktails made with Chambord. I initially started this cocktail using Stoli Blakberi vodka, which gave the drink an odd, metallic taste. I found the Absolut LA worked much better in the drink and echoed the smooth, rich dark berry fruit flavors of the Chambord. I added the bitters to spice things up (literally and figuratively) and to add another dimension to the drink. And the coffee bean? I threw one it (locally roasted Kaldi's coffee to be exact) because I wanted to add a bit of a coffee oil note to the whole shebang.

Cheers! ~Dr. Cocktation

Maita'i roa ae!

It is a beautiful STL evening in November, following a 70+ degree sunny Fall day. Last weekend I snagged my first bottle of Fee Bros Orgeat and so tonight I am celebrating the end of a gorgeous and productive day with a Mai Tai. I used Robert Hess' [aka Drinkboy's] recipe, but found I needed just a tad more sweetness present. My own recipe (a riff on Drinkboy's) follows.

1 oz Mount Gay Eclipse Rum
1 oz Appleton Estates Rum
1/2 oz key lime juice
1/2 oz Luxardo Triple Sec
3/4 oz Fee Bros Orgeat
1 cherry (frozen from Trader Joes, not a soulless maraschino cherry)
1 orange slice

Shake all liquid ingredients (including lime shells) over ice and strain into an iced low-ball glass. Garnish with cherry and orange slice. Ideally, add a sprig of enlivened (smack it between your palms) fresh mint (which I do have access to in my back yard, but am too lazy to go out and get).

Cheers! ~Dr. Cocktation