Thursday, October 11, 2012

Green with Envy....

Only a few weeks after our last Mixology Monday installment and we're already off and running to a new segment!  This month's subject is one that host Ed of Wordsmithing Pantagruel has given us a fairly wide birth on; green.  Apparently anything green can be used, from the base spirit, to a mixer and even the garnish.  Sounds easy enough, and I can tell you that the first thing to come to mind was the classic Bijou cocktail. 

Friday, October 5, 2012

Featured Libation #106: Improved Apricot Cocktail

Harry Craddock's 1930's The Savoy Cocktail Book, lists three different Apricot Cocktails.  One of the  recipes calls for apricot brandy, an actual distillate from apricots and grapes, for the base spirit.  Most of today's "brandy's" are usually just brandy infused with artificial apricot flavorings.  Clear Creek makes an great "eau de vie" derived from apricots, but I prefer to use high quality apricot liqueurs such as Rothman & Winter and The Bitter Truth.  Both companies use real apricots to make their liqueurs and they don't taste like a jolly rancher.  The other two cocktails utilize either fresh