I came across this recipe recently for a not-too-complex tiki drink. As I was getting ready to photograph it, though, I found some awesome vintage glassware at a local thrift shop that is made specifically for this cocktail and I knew I had to show it off.
Planters Punch
Here’s a simple cocktail recipe with a pretty cool presentation: a rum Screwdriver with bitters on top. I got this from Trader Vic’s Bartender’s Guide (Amazon link), a classic recipe book with lots of tiki drinks.
Aunt Agatha
The Coffee Cocktail is a classic recipe, traced back to Jerry Thomas’ 1887 Bartender’s Guide (Amazon link). Thomas’ original recipe appears above, and thankfully, The Cocktail Spirit has translated the old-timey language (“pony,” “goblet,” etc) into modern measurements.
As Jerry Thomas says, the Coffee Cocktail is apparently named after it’s visual appearance, because it contains no coffee. Here it is:
Coffee Cocktail
Special thanks to St. Clair, a local winery who provided me with their excellent Port for this recipe.
Here’s a simple recipe for the Breakfast Martini, invented in 2000 and the most famous marmalade cocktail.
Breakfast Martini
You may have seen this electric green liqueur on the shelves at your local liquor store: Agwa de Bolivia. AGWA is a coca leaf liqueur, y’know coca, like cocaine? AGWA capitalizes on the fact that it’s got coca in it, that it’s distilled in Amsterdam, and it’s just so eye-catching. But legitimately, it’s a decent herbal liqueur, and while herbal liqueurs can range pretty broadly from Jagermeiser to Zwack to Fernet Branca, AGWA is unique from these three in that it’s flavor is balanced and cool, and it’s not so syrupy or abrasive.
AGWA’s pretty easy to mix into cocktails and most people I know who tried it liked it (unlike Fernet or Jager). Here’s a really simple, refreshing cocktail with Agwa de Bolivia, an AGWA and Soda:
Agwa Fresca
Simple syrup is one of the must-have ingredients for your home bar. Liquefied sugar mixes better in cold cocktails than granulated sugar. It’s an essential ingredient in all sorts of classic drinks, like a Daiquiri, Mint Julep, or Pisco Sour.
While you can actually purchase simple syrup already made, it’s cheaper and easier to just make it yourself. It’ll take you 5 minutes and last a few weeks.
Step 1: pour 1 cup of sugar and 1/2 cup of clean water (distilled or spring) into a mixing glass.
Step 2: microwave the mixture for about 30 seconds to a minute, stirring with a fork at least once.
Step 3: stir well again once heated. Allow to cool.
Step 4: pour into a refrigerate-able container. I use these plastic squeeze bottles.
Here is a great party punch recipe you can use that simple syrup in:
Pitcher of Mojitos
Here’s a recent conversation I had:
Mrs. Simple Cocktails: You should make homemade ice cream this summer.
Me: I want to make cinnamon. I love cinnamon ice cream.
Mrs. Simple Cocktails: Ooh! You should put pecans in it. Pecans taste good with cinnamon.
Me: You know what else tastes good with pecans and cinnamon? Whiskey.
Pretty smart, aren’t we? Here’s our recipe for homemade cinnamon-pecan-whiskey ice cream, which turned out delicious:
Tennessee Dream Ice Cream (by Greg Mays)
Directions: In a saucepan over low heat, mix sugar and half and half until liquefied, stirring constantly. Remove from heat and stir the heavy cream in. Once mixed, stir in 2 whisked eggs, vanilla, and Jack Daniel’s. Add the mixture back to the stove on low heat for a few more minutes until it’s mixed well. Remove from heat and stir in cinnamon and pecans. Allow to cool, then pour into ice cream maker and freeze according to directions.
One note that’s particularly important to the readers of this blog: while you may be tempted to double….triple….the Jack Daniel’s in your ice cream, remember that liquor won’t freeze. I know 3/4 oz doesn’t seem like enough JD, but it’s just enough to flavor it and keep the ice cream a tad soft.
A friend recently gave me a bottle he bought abroad of Sebor Absinth, which is a Czech version of the green fairy. From what I can tell, Sebor is not available in the U.S., though it can be ordered at The Spirit Cellar for £31.95.
Absinthe is a love-it-or-hate-it kind of drink, and some are enamored with with licorice bite while others detest it. I’m no aficanado, but I found Sebor to taste just fine, plus the slightly lower alcohol (55% vs some absinthe which tops 70%) means you can just serve it on the rocks if you like, or use it as a cocktail ingredient without usual risk of it dominating the whole drink.
I wanted to create a summer absinthe sipper with Sebor, much like the Death in The Afternoon cocktail, Ernest Hemingway’s absinthe/champagne coma recipe. The absinthe and a sweet, citrusy white vermouth are a good combination:
Wisp of Evil (by Greg Mays)
Ole Smoky distillery, on top of their line of moonshines and moonshine liqueurs, sells a mason jar of pitted cherries that are properly drowned in high-proof moonshine. The cherries make a nice cocktail garnish and the liquid they’re in a tasty, strong, non-sweetened “cherry moonshine.”
There are two types of Ole Smoky moonshine: White Lightnin’ and Moonshine, the first is more of a neutral-flavored drink (like vodka) and the second is a traditional corn liquor. Here’s a simple cocktail recipe with White Lightnin’ and Cherry Moonshine:
Oh Cherry
Recently I bartended a graduation party for some friends and I wanted to create some special cocktails for the event. I have very limited professional bartending experience (I’ve never bartended outside of my house or at parties). Here are some things I learned when you’re creating custom drinks for parties:
1. Keep the recipes simple (see below for the recipes I chose). If you have to explain the list of ingredients to people over and over, the line at the bar will back up. Occasionally Mrs. Simple Cocktails jumped in to help me, too, and I didn’t want to annoy her with complicated recipes. All four drinks I made only had 2 ingredients to pour together.
2. Lean towards sweet in your recipe ingredients. This was a summer party with a pretty even divide of men and women, and three of my four drinks were either fruity or sweet.
3. Garnishes are important. Nice-looking fruit or citrus really makes cocktails extra special. Also, pre-cut all of your garnishes.
4. Don’t get too creative. I named these drinks after professors at their school, which they loved, but the cocktails didn’t have any unusual or unfamiliar ingredients.
5. Watch the alcohol content. Try to keep the percent of alcohol down near wine or beer levels. That allows the guests to try multiple cocktails and enjoy their night without being three sheets to the wind.
Here are the recipes, pictured above from left to right:
Clem Club
This is a renamed Gentleman’s Club cocktail. I pre-mixed the liquor so I could make the cocktails quickly.
Holcomb & Tonic
A simple vodka tonic.
Blackberry Bruskas
This was a favorite. This was a pre-mixed punch in a pitcher, ready to pour.
Driscoll Bay
The most popular by far, a very simple take on a Piña Colada.
Credit for both photos: Latisha Lyn Photography.
