Tag Archives: cocktails

Stop! New things!

10 Jul

Okay I know. Cocktails aren’t a totally new thing but they are a break in the wine content.

It’s bloody 107 degrees in Los Angeles as I write and a frosty cocktail is called for. A cute frosty cocktail. Garnished with a bottle of amaro.

I don’t normally drink tequila but when I do I get fancy. Reposado? Not too shabby.

I regret nothing.

I give you:

Ice-Berg

From Brad Thomas Parson’s “Amaro”

1 oz reposado tequila

1 bottle underberg

1 oz orgeat

3/4 fresh lemon juice

Blend with about a cup of ice. Rejoice.

Cocktail TED talk

9 Feb

    
Hey dudes! No recipe or recommendations today because…I have been prepping all week to see just how much basic cocktail knowledge I can give in 8-10 minutes Wednesday night. The show will also feature talks about everything ranging from Horse Psychology to The Black Panther Party to Iceland.More info: https://ucbtheatre.com/show/5392

Come play!

Lady MacDeath

30 Jul


Out, out damned wine spot!
This drink is blood orange and Campari and port and jealousy, ambition and hidden violence in the night. And psychotic breakdown

Lady MacDeath
1 1/2 oz ruby port
1 oz Campari
1/2 oz blood orange
Cava to taste
Stir the port, Campari and blood orange. Add the Cava. Plot domination.

Pairs Well With Queso

14 May


We took a hiatus. “Girls” may be over for the season, but we wanted to keep drinking. And so we did. And put it on digital for your viewing pleasure. Enjoy this beverage, please. I did.

Ps thank you Captain Morgan for the barrage of rum. It was delightful. 

Pps Everyone PLEASE get some friggin’ queso.

Pairs Well With Queso (makes 2)

  • 2 1/2 oz grapefruit rum 
  • 1 1/2 oz bourbon (used my favorite standby Maker’s Mark)
  • 1 1/2 oz dry vermouth 
  • 1 1/4 oz Purely Syrup Habanero simple syrup
  • Tonic water
  • Mixture of cane sugar and sweet Hungarian paprika
  • 1/2 a grapefruit

Press a glass into the grapefruit, then dip in the sugar/paprika mixture.

Shake everything else but the tonic. Strain and top with tonic.

Gwyneth Paltrow’s Daughter

2 Mar


This week I wanted to make something that would pay homage to teachers. So I thought of apples. But WHO THE FUCK EVER LIKED and apple martini? Grody. But Apple Martin?

Why not?

I do love Coldplay.

So Gwyneth Paltrow’s daughter it was. With APPLETON Estate Rum and Calvados (an APPLE brandy). Most people probably don’t have this sitting around home but who lives like Gwyneth? You gotta make the effort. Fast forward to about 5 minutes 20 seconds in for the drinks portion, should you not want to hear our musings on art and exes.

Gyneth Paltrow’s Daughter, an original by Ellen Clifford
1 oz. Appleton rum
1 oz. calvados
1 oz. Averna
1 tsp. cinnamon simple syrup (see recipe)
2 dashes Fee Bros. Aztec Chocolate bitters
1 orange twist
Shake with ice and strain then garnish with orange twist.
Cinnamon syrup: Bring equal parts sugar and water to a boil until sugar dissolves. Toss in a couple cinnamon sticks. Allow to sit overnight then strain. Keep refrigerated.

The Bridgid plus showbiz

23 Feb


You guys I promise in a month when GIRLS is over I will get back to posting non-drink recipes. In the meantime…Please make The Bridgid:
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Modeled after a cocktail Bridgid really liked at Basic, a bar in Brooklyn.
If you just want the recipe go about 6 minutes 45 seconds in.
Girl on GIRLS is hobbling along. We got to be special guests on a much larger after show last week which was wicked exciting! And this week comedian Rakefet Abergel is our special guest so that’s nifty.

In other acting news I had a part in a legit movie (starring Rosanna Arquette-the Oscar winner Patricia’s sis and most importantly, star of “Desperately Seeking Susan”)
That also was wicked exciting.

And I’m gonna do some sketch comedy I wrote in March. Woot! And wicked. Bridgid will be in that with me so get to the Nerdist theatre in March for some funny.

And then there is just the ample booze to cover my pain.

The Bridgid made up by me with assistance of THE Bridgid
Makes 2 cocktails
First, put just a tiny smidgen of absinthe in each coupe, swirl and dump (or if you are me, drink, the excess). Put in freezer until ready to strain.
Next, stir over ice and strain into a chilled coupes:
1 oz. citron vodka
3 oz. gin
1 1/2 oz. Campari
1 oz. dry vermouth (I use Martini and Rossi)
1 oz. Cointreau
6 dashes Peychaud’s bitters

Girls on GIRLS hath arrived

13 Jan


Behold. Enjoy. I hope. You’ll learn to make an adult beverage!

If you did enjoy, then make the drink I teach how to make. If you didn’t ditto.

The Little Iowa
adapted from a cocktail I was taught by a “a nice bar man” at Bar Ama aka home of the best queso outside Texas
2 1/2 oz. Templeton Rye
1/2 oz. sweet vermouth (I used Martini and Rossi)
3/4 oz. Cynar
frozen red grapes to finish
Stir over ice and strain into a chilled coupe. Garnish with frozen grapes.
Feel the Iowa.

Nancy is THE best

15 Jul

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I almost do not want to tell you about The Copper Still. But I will. It deserves attention. Nancy deserves attention.

Nancy Kwon is Los Angeles’ best bartender AND best mixologist. I stand behind this opinion and anyone who challenges me should pay her a visit. Being a good bartender and a good mixologist are not the same thing. Nancy is also hella hot (and yet told me not to have pictures of her in this post), warm-hearted, brilliant, and prefers her Sazerac heavy on the absinthe rinse which makes her a woman after my own heart.

Oh hell she is not after it. She has it.

Just take a look at what is behind the bar. She has a collection of booze and bitters I could spend a month exploring. And on any given night she is experimenting and having people taste to help her perfect her next drink. For instance last night I saw a plate out with various little piles of salt. She was trying to determine which smoked salt was the best rimming mix for the mescal drink she was developing. I’d be impressed just at the smoked salt. But she gets so detail oriented that she had to choose which type of smoked salt to use.

This tiny lil’ unassuming Koreatown joint is easy to miss. It is attached to Jaragua, which is not. But through a curtain in the bar is indeed the restaurant which serves its creations late. It is a pretty tiny place. It is dark and red and black, and welcoming and not toooooo loud.

And here is a kicker: there is a parking lot. Which is too bad considering I would avoid driving here if I want more than one drink. All the same. Parking! I swoon, I faint, I would knight this bar if I were Queen of England. Which would be weird.
The Copper Still
4485 Beverly Blvd.
Los Angeles, CA 90004

This is a process

19 Dec

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Life is a process. And it is worth it.

As is this cocktail.

And other deep thoughts.

Let us infuse some shit.

But first a shameless plug for my positively adorable in every way improv group:
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This is our sexy face.
Improv is a process. It takes a long long long time to not suck all the time. I have recently been trying to really FOCUS and put the time into doing what I do. I am aiming for quality of activities over quantity.

And that was my segue into saying that this cocktail is a process. I saw it posted on The Table Set podcast and I knew I wanted it. It takes about a week of patience. The creator, Nathan Hazard (great name), calls it the December Dilemma and I am calling my minor adaptation December Do. As in “just do it”. Do. DO.

Normally the minute I see a cocktail that requires an infusion, or making a big batch of some alcohol I can only fathom using in one or two instances, I eschew the idea of making it. But I could not run away from this. It was too perfect for the season.

I adore wine. I adore cranberries. And bourbon. And I am madly, madly in love with Campari. You can run off down darkened alleys with Aperol and claim it is preferable all you want, but Aperol will take your money and run.

Campari will be there. Ready to amuse you with it’s bitter wit and dazzle you with it’s colorful personality.

So even though this recipe involves handmade wine-sugar-infused cranberries in lieu of my adored Luxardo cherries, and cranberry-infused-Campari, I could not resist because I began to imagine the many delights I could make with what I decided to call Lux-erries and Cran-pari.

I had to adapt a bit. I wanted to get cracking the night I saw this and it felt too late to be running to the store so I did not use the Manischewitz wine. Instead I used a lovely Ravenswood Zin. I also did not feel like laying out the funds for the Punt e Mes so I used a slightly smaller amount of Martini and Rossi Rosso vermouth plus a bit of regular Campari.

Heaven can be yours if you wait.

December Do barely adapted from this recipe on The Table Set
Starting a week ahead make your:
Cran-pari:
1 cup cranberries
1/4 cup sugar
2 Tbsp. water
3 cups Campari
Heat the cranberries, sugar, and water over medium until the berries start to pop. Let them cool then add to a jar with the Campari. Store in a cool and dark dungeon like your refrigerator and shake daily for a week. Then strain two times. I strained from the jar into a wide-mouthed glass measuring cup with a spout, then placed the strainer over a funnel and funneled into the original Campari bottle.
Also make:
Lux-erries
1 cup cranberries
1 1/2 cups sugar
3 cups red wine, I used Zinfandel
Heat the red wine until it is reduced by half. Add sugar and heat and stir until it is well dissolved and you have a lovely syrup-y wine. Add cranberries and allow to cool. Allow about a week in a cool dark place, shaking occasionally if the cranberries are rising way over the wine.
For The Drink:
1 1/2 oz. Bulleit Rye
1 oz. Cran-Pari
3/4 oz. Martini & Rossi Rosso
1/4 oz. Campari
Lux-erries
orange zest
Stir the rye, cran-pari, vermouth, and campari in a chilled mixing glass with ice. Strain into a chilled cocktail glass. Add a Lux-erry or so. Run the orange peel around the rim, squeeze it over the drink and discard. Or don’t. Do what ya feel.

Limoncello, Cynar, Thyme, Ginger: using what you have

21 Nov

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I wanted to invent some drinks that were all my own. I wanted to use up some herbs and bottles of alcohol that had little left. And I wanted to put my bottle of Cynar to the task.

So I came up with two new drinks, to be debuted at the pie and cocktails party Alice and I were hosting.

I gave these cocktails the names of Using What You Got and The Big Red Cat.

The Big Red Cat is in reference to the kids’ books about the big red dog, who is named Clifford. As am I. But puppy I am not. Actually I am part cat. I want to be petted and loved but only when I want to be. And I like to snooze all day. Insomniac here.
Is it just me or is snooze a kitty word? Speaking of kittens:

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That was early in the day last Saturday. The kitten rescue has actual kittens (as opposed to adult cats) right now. I tried to take better pictures but they were not keen on staying still.

Later that night Alice and I partayed with pie, friends, and very, very potent drinks. It did not occur to me that a lot of my friends were mostly beer and wine people and not used to my potent beverages.

I handed Alice a The Big Red Cat and her first analysis was that it tasted like a drink she’d get at a bespoke bar like No Vacancy. Well, it was.

Some were particularly pleased with the limoncello and ginger liqueur additions.

My friend Maurice just said the same thing he says any time I hand him a drink involving bourbon which is “tastes like cough syrup”. The man pours Tabasco on everything and and approximately zero taste buds left. We gave him a glass of mulled wine that Alice made instead.

My English Farmhouse Cheddar Pie, taken from Savory Pies by Greg Henry was demolished in about ten minutes. A friend showed up with apples and I crafted them into a pie, schooling all who were interested in how to form lattice.

This is my social life of choice.
Let’s drink to that.

The Using What You Got
2 oz. Bourbon
1/2 oz. Limoncello
3/4 oz. Cynar
2-3 dashes chocolate Aztec bitters
3 sprigs of thyme plus one to garnish.
Muddle thyme, limoncello, bitters, and Cynar. Add ice and bourbon. Stir. Strain into a cocktail glass and garnish with a thyme sprig.

The Big Red Cat
1/2 oz. Campari
1/2 oz. Cynar
1 oz. Rye
1 oz. Dry vermouth
2-3 dashes of Peychaud’s bitters
1 tsp. ginger liqueur
Stir it all over ice and strain into a chilled cocktail glass. Add one giant ice cube.