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:
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.
Scrumptious Gruel 