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The Dizzy Monkey

Dizzy-Monkey-cocktail

On a recent trip upstate, Brown asked his father what kind of drinks he’d like for his birthday dinner. “Something with rum” he answered. Being on a tiki kick, we offered several classics from Beachbum Berry’s Potions of the Carribean, but to no avail. “What about a Dizzy Monkey?” the Big Brown asked. “What’s in that?” we replied. “I don’t know. I just made it up.” And so did we. Taking its cue from the piña colada, this frozen concoction turns any backyard or stoop into your own little jungle paradise.

  • 1 ounce Jamaican rum (we used Appelton Estate)
  • 1 ounce white rum
  • 1/2 ounce dry curaçao (you can use Grand Marnier or triple sec too)
  • 1 ounce pineapple juice
  • 1/2 ounce cream of coconut
  • 1/2 banana
  • 3 standard sized ice cubes

Soak the banana in the two rums for at least an hour in the refrigerator before serving.

Once soaked, place all ingredients in a blender; blend until smooth.

Serve in whatever’s handy and kick back.

Tiki-tini

Tiki-tini-cocktail

On a recent visit to Chicago, Red found the great craft spirits supporter Ezra’s and picked up a bottle of Letherbee Distillers 2015 Vernal Gin, this year’s spring seasonal from the producers. Created as an homage to tiki maven Paul McGee, this limited (and likely sold out) release has rich tropical fruit flavors that pleasantly accent traditional gin botanicals making it an ideal mixer for Singapore Slings or many other tiki applications. As luck would have it, it also makes a great martini. If you can find a bottle, buy it. This is not a drill.

  • 2 1/4 ounces Letherbee 2015 Vernal Gin
  • 3/4 ounce Dolin Blanc Vermouth
  • Grilled (or seared) pineapple chunk for garnish

In a mixing glass or pint glass filled with ice, pour in the liquors and stir them for 15 seconds until cold.

Strain into a chilled martini glass or coupe glass. Garnish with a pineapple chunk.

Death in the Afternoon

death-in-the-afternoon-cocktail

Ernest Hemingway: writer, manly man, and imbiber extraordinaire. Known for his love of daiquiris, Papa is also credited with inventing the Death in the Afternoon; an absinthe and champagne mix named after his bullfighting novel. As the story goes, the original recipe was “Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.” After having just one on a recent lazy Saturday afternoon we can safely say that drinking 3-5 of these will likely lead to a self-fulfilling prophecy of midday casualties. Perfect for any afternoon that you don’t have to operate machinery, heavy or otherwise.

  • 1  1/2 ounces absinthe (we used Pernod Absinthe)
  • 4-5 ounces champagne (we used some Veuve Clicquot Brut we got as a gift)

Pour the absinthe into a champagne flute and top it with your bubbly. Give it a gentle stir before serving.

If it’s too strong on its own, consider adding 1/4 ounce of simple syrup to take the edge off.

 

White Negroni

It’s Negroni Week 2015, where bars around the world gather together with Imbibe and Campari to celebrate for good causes. Here at Red & Brown HQ we want to keep the celebration going at home with classic cocktails and new riffs on the world’s greatest 3-ingredient cocktail.

white-negroni

This slightly lighter take on the negroni is perfect for summer sipping. Like any good cocktail, there are many versions out there but we tried to use more commonly available liquors (many recipes call for Suze, which can be harder to find).

  • 1 ounce London Dry style gin
  • 1 ounce Cocchi Americano
  • 1 ounce Dolin Blanc vermouth

Combine all ingredients in a mixing glass or pint glass with plenty of ice. Stir until well chilled, about 15-20 seconds.

Pour into a rocks glass with a single large ice cube. Garnish with a grapefruit twist.

White Boulevardier

It’s Negroni Week 2015, where bars around the world gather together with Imbibe and Campari to celebrate for good causes. Here at Red & Brown HQ we want to keep the celebration going at home with classic cocktails and new riffs on the world’s greatest 3-ingredient cocktail.

white-boulevardier-cocktail

This is some Inception-level drinking with a variation on a variation. We fell in love with Finger Lakes Distilling’s White Pike Whiskey, a white whiskey that’s actually “aged 18 minutes” and immediately subbed it for bourbon in all the cocktails we could think of. Its creamy, slightly sweet corn notes play nicely with our white negroni ingredients, making it a brown liquor drinker’s solution to summer drinks.

  • 1 ounce Finger Lakes Distilling White Pike Whiskey
  • 1 ounce Cocchi Americano
  • 1 ounce Dolin Blanc Vermouth

Combine all ingredients in a mixing glass or pint glass with plenty of ice. Stir until well chilled, about 15-20 seconds.

Pour into a rocks glass with a single large ice cube. Garnish with a grapefruit twist.

Mezcal Negroni

It’s Negroni Week 2015, where bars around the world gather together with Imbibe and Campari to celebrate for good causes. Here at Red & Brown HQ we want to keep the celebration going at home with classic cocktails and new riffs on the world’s greatest 3-ingredient cocktail.

mezcal-negroni-cocktail

Using a good mezcal lends a distinct smokiness and additional depth to an already complex cocktail. A great variation for tequila drinkers and scotch lovers alike.

  • 1 ounce mezcal
  • 1 ounce sweet vermouth
  • 1 ounce Campari

Combine all ingredients in a mixing glass or pint glass with plenty of ice. Stir until well chilled, about 15-20 seconds.

Pour into a rocks glass with a single large ice cube. Garnish with a lime twist.

The Viking (aka Aquavit Negroni)

It’s Negroni Week 2015, where bars around the world gather together with Imbibe and Campari to celebrate for good causes. Here at Red & Brown HQ we want to keep the celebration going at home with classic cocktails and new riffs on the world’s greatest 3-ingredient cocktail.

viking-aquavit-negroni-cocktail

This Nordic-inspired variation swaps in the under-appreciated spirit aquavit for it’s more Anglo-centric cousin, gin. We also used a different amaro here because it plays better with the carroway and oak flavors of the Linie.

  • 1 ounce aquavit (we use Linie, which is barrel aged at sea and crosses the Equator twice, making it the most well traveled liquor we know)
  • 1 ounce Averna
  • 1 ounce sweet vermouth

Combine all ingredients in a mixing glass or pint glass with plenty of ice. Stir until well chilled, about 15-20 seconds.

Pour into a rocks glass with a single large ice cube. Garnish with a lemon twist.

Boulevardier

It’s Negroni Week 2015, where bars around the world gather together with Imbibe and Campari to celebrate for good causes. Here at Red & Brown HQ we want to keep the celebration going at home with classic cocktails and new riffs on the world’s greatest 3-ingredient cocktail.

Boulevardier-cocktail

Slightly sweeter and a little woodsy, this variation is the gateway negroni for bourbon lovers; a bitter cocktail for people who say they don’t like bitter cocktails.

  • 1 ounce bourbon
  • 1 ounce Campari
  • 1 ounce sweet vermouth

Combine all ingredients in a mixing glass or pint glass with plenty of ice. Stir until well chilled, about 15-20 seconds.

Pour into a rocks glass with a single large ice cube. Garnish with an orange twist.

Campfire Negroni

It’s Negroni Week 2015, where bars around the world gather together with Imbibe and Campari to celebrate for good causes. Here at Red & Brown HQ we want to keep the celebration going at home with classic cocktails and new riffs on the world’s greatest 3-ingredient cocktail.

campfire-negroni-cocktail

This variation of a variation is a boulevardier in disguise. Inspired by some great cocktails from The Pines restaurant in Brooklyn we find the smoky blend of High West Campfire whiskey is a natural fit with some amaro and sweet vermouth.

  • 1 ounce High West Campfire Whiskey
  • 1 ounce Averna
  • 1 ounce sweet vermouth

Combine all ingredients in a mixing glass or pint glass with plenty of ice. Stir until well chilled, about 15-20 seconds.

Pour into a rocks glass with a single large ice cube. Garnish with an orange twist.

Negroni Sbagliato

It’s Negroni Week 2015, where bars around the world gather together with Imbibe and Campari to celebrate for good causes. Here at Red & Brown HQ we want to keep the celebration going at home with classic cocktails and new riffs on the world’s greatest 3-ingredient cocktail.

 

Literally translated as a “wrong” or “mistaken” negroni, this version gets a classy upgrade with a substitution of sparkling wine for the usual gin. The only mistake here would be to not have a refill, made possible by the lower proof.

  • 1 ounce sparkling wine
  • 1 ounce Campari
  • 1 ounce sweet vermouth

Combine the Campari and vermouth in a mixing glass or pint glass with plenty of ice. Stir until well chilled, about 10-15 seconds.

Pour into a rocks glass with a single large ice cube. Top it with your sparkling wine and give it a gentle stir to incorporate. Garnish with an orange wheel or twist (dealer’s choice).