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Smooth Sailing

Smooth-Sailing-cocktail

This buck variation takes things in a slightly tropical direction with the addition of pineapple juice. The ginger beer will keep things spicy enough, so use a softer bourbon that has some nice honey and vanilla notes. Higher rye mash bills or rye whiskeys will be too overpowering here. The Smooth Sailing is a good poolside/backyard/sitting-in-the-AC-because-you-have-neither thirst quencher, so we included pitcher-sized measurements too. Just pre-mix everything but the ginger beer and top off your drinks as you pour them individually.

Makes 1 drink or a batch of 8

  • 1 1/2 ounces (1 1/2 Cups) Four Roses Bourbon
  • 3/4 ounce (3/4 Cup) Rose’s Lime Juice
  • 1/2 ounce (1/2 Cup) pineapple juice
  • 2 ounces ginger beer (per drink)

In a cocktail shaker with ice add the bourbon and juices. Shake well for 10-15 seconds. If you’re making a batch, assemble it in the pitcher and just use a large spoon to stir thoroughly with a few ice cubes.

Pour into a pint glass or highball glass with ice and top with ginger beer. Stir gently to combine and serve with a straw.

Pistol-Proof Daiquiri

Pistol-Proof-Daiquiri-cocktail

This dark alter ego of the traditional daiquiri is inspired by the origin story of the pirate Black Bart, as told in Beachbum Berry’s Potions of the Caribbean. The abridged version is that a non-drinking pirate captain was deemed by his men to not be “pistol proof” (aka, had no balls). To prove he was tough enough, the good John Roberts took to drinking, a little too well, and became the cruel drunken captain known as Black Bart. Luckily, there’s nothing cruel about this drink; you’re on your own as far as the drunken part goes. Our variation uses dark rum instead of the traditional white rum and is mixed with our grilled pineapple syrup instead of simple.

In a cocktail shaker with ice add the ingredients and shake until chilled, about 15 seconds.

Strain into a coupe glass and garnish with a Red & Brown All Purpose Cocktail Cherry or grilled pineapple chunk.

Bengal Collins

Bengal-Collins-cocktail

This beer cocktail takes the traditional collins formula on a run through British Raj with a pit stop in the islands. We used Bell’s Two Hearted Ale for our fizzy element, subbed grilled pineapple syrup for the simple, and threw in a citrus swap too. The result is a sweet, quenching, slightly bitter cooler that’s refreshing in any sweltering situation.

  • 3/4 ounces gin
  • 1 ounce fresh squeezed white grapefruit juice
  • 1 ounce grilled pineapple syrup
  • 4 ounces India Pale Ale (we prefer Bell’s Two Hearted Ale here)

In a shaker with ice add the gin, grapefruit juice, and pineapple syrup. Shake until ice cold, about 15 seconds.

Pour the mixture into a collins glass filled with small ice cubes. Top off with IPA and give it a gentle swirl with a bar spoon to incorporate everything.

Grilled Pineapple Syrup

Grilled-Pineapple-Syrup

We recently found ourselves with an excess of fresh pineapple and, of course, immediately wondered how we could use it in our cocktails. Rather than juice it we decided to make an upgraded pineapple syrup by grilling the fruit before infusing it. It’s richer, caramelized fruit flavor is great in tiki drinks, rum cocktails, or any other instance where you feel like swapping it for simple syrup.

  • 2 cups pineapple chunks, grilled until caramelized (about 3 minutes on each side over high heat)
  • 2 cups sugar
  • 1 cup water

In a sealable, non-reactive container add the water and sugar. Shake or whisk the container to mix the two together as much as possible. Add in the pineapple chunks, seal, and let sit in the refrigerator overnight.

The next day, strain the pineapple chunks out. In a hand juicer, squeeze any excess juice out of the chunks and into the syrup. Strain once again if you so desire, but it isn’t necessary. Yields about a pint.

Marty, King of the North

marty-king-north-cocktail

This Martinez variation pays homage to Vermont’s Northeast Kingdom by featuring craft producers from the Green Mountain State. Caledonia Spirits Barr Hill Tom Cat Gin is a great double-whammy of Old Tom style with some nice barrel aging that adds just enough oak-iness to make you take notice. A great gin drink for Manhattan lovers or people who say they don’t like gin.

In a mixing glass or pint glass filled with ice, add in all the ingredients and stir thoroughly until cold (about 15 seconds).

Strain into a coupe glass or martini glass and garnish with a lemon twist (or Red & Brown Cocktail Cherry if you prefer).

 

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.