The other night I invented one of the most delicious cocktails out of the 250-plus drinks that I’ve created. It’s made up of equal parts of three of my favorite things, so it has quite the pedigree. Liquore Strega, that complex, coniferous Italian digestif made with over 70 ingredients, including saffron, mint, and fennel. Aperitivo Cocchi Americano, the modern-day equivalent of Kina Lillet, with its notes of quinine and citrus. And Plymouth Gin, this very modern, botanical-forward gin (see BLOG entry of May 25, 2016 entitled: “Aviation Gin Takes Off”), even though it’s been made since 1793. And after savoring my new creation, I had to come up with a name for it that was equal to its taste.
First off, it’s a palindrome. And maybe that’s why this drink is so versatile and open to variation. The “Amore Roma” is refreshing, delicious, with just the right amount of sweetness, and it looks great too! It’s the perfect go-to cocktail, and it’s not snobby. If you don’t have fancy Vermouth, Tribuno will do just fine. (Although it does like its flavored Cîroc, so maybe it’s a little snobby.) And to top it off, it was a featured cocktail at the Rouge Bar in the MGM Grand in Las Vegas back in 2015, and that’s not too shabby! So here it is, my potent palindromic potable, the “Amore Roma”… AMORE ROMA 1½ parts Cîroc Red Berry or Peach Vodka ½ part Tribuno Sweet Vermouth * ¼ part Pama P
When the “Impressionists” first came on the scene in the early 1860s, what they were doing wasn’t even considered art by the current Powers That Be: the staid, stodgy, myopic Academy. Not only couldn’t they show their work in any gallery, but the general sentiment was that they were not even real artists. More like no-talent dilettantes who simply splashed paint on a canvas. It’s hard to believe that these people—whose work appears nowadays on ubiquitous calendars and coffee mugs and sells at auction for millions of dollars—were once considered radicals. Such is the fate of the trail-blazer, the pioneer, the one whose destiny is to go before all others. They stuck steadfastly to their belie
My newest variation is one of the most complex and aggressive "Manhattans", with an assertive and overarching bitterness (from the artichoke-flavored amaro, Cynar, and the bittersweet Punt e Mes). The taste of Bulleit bourbon blends almost immediately with the Punt e Mes (like a hybrid of Sweet Vermouth and Campari). A split second later, an emphatic finish on the back of the palate from the Cynar, with the hint of sweetness (the spiced cherry bitters) dancing around the edges. Like a good conversation with an engaging friend or a worthy adversary, this is a new Manhattan for the 21st century that you’ll want to revisit and savor. BADASS MANHATTAN 2 parts Bulleit Bourbon ½ part Cynar
A comforting cocktail for those dark days that occasionally befall us. The Dark: Reyka Vodka (from Iceland), with Chambord and Blue Curaçao (creating a color almost black). The Light: White cranberry (because we need a silver lining). The Fire: After Shock Cinnamon Liqueur, with Chili and Poblano peppers (so we can get back in the game). With two fresh blackberries as a garnish (one for you, and one for your inner demons). (Click on the link below to view the video in KEVIN'S COCKTAIL MINUTE) "FELL ON BLACK DAYS" A tableau of deliciousness! The Secret Ingredient! Drink Responsibly. And match your bottle to your tie & pocket square. A good song for these dark times, while you enjoy your co
In honor of the Day of the Dead, I present you with this new cocktail creation: "Día de los Muertos". Lugubriously jolly, spicy, and complex, there is a curious hint of black cherry throughout, although nothing in the ingredients suggests this. Perhaps it is an olfactory cue from the dried black cherries on a pick used as a garnish... DÍA DE LOS MUERTOS 1 part Broker’s Gin 1 part Ancho Reyes Ancho Chile Liqueur ½ part Pama Pomegranate Liqueur ½ part Punt e Mes* ½ part fresh-squeezed Seville** Orange juice 1 part Fever-Tree Tonic Water Shake everything but the Tonic Water over ice, then add the Tonic and stir. Strain into a chilled cocktail glass. Garnish with three dried blac
In America, in the early 19th century, the “cocktail” was born. At first, it was simple and unadorned. Four basic ingredients: liquor (any kind), sugar, water, bitters. And out of this unassuming recipe arose a drink that has become not only a classic cocktail for over 150 years, but a drink that is synonymous with New Orleans itself: the "Sazerac" (and my Retro Cocktail for November). Its unusual name originated from the first ingredient in the drink, a French cognac called Sazerac-de-Forge et Fils. By the second half of the 19th century, this particular cognac was enjoyed so much, that a popular New Orleans bar, The Merchants Exchange, changed its name to The Sazerac House, after the cog
