Cafe con Leche Flip

wpid-wp-1421662228526.jpegThe original version of this drink comes via a news story in the New York Times about the health department cracking down on raw eggs used in cocktails.  This specific recipe was inspired by the one served at Pegu Club in New York.

Good dark rums are heavy on the ground so picking one is pretty easy.  If you have one you like use that instead but I used a new Cruzan Blackstrap as I have been looking for a good dark rum for some time and wanted to try it out.

Similarly in Portland coffee liqueurs are a dime a dozen.  You can’t throw a hipster belt buckle without hitting a distillery that makes a coffee liqueur.  A lot of it comes down to base spirit and the roaster they’re using but anything from the Below deck Coffee Rum to the House Spirits liqueur will work, use what makes you feel good.

Medium cream (30% fat) might be a little hard to find.  I hit three or four stores looking but didn’t see any.  I eventually subbed in normal whipping cream (25% fat) as it was a little lower fat than medium but significantly less than heavy cream (45%+)



1 oz Dark Rum
1.5 oz  coffee liqueur
1 oz simple syrup
2 oz medium cream
1 Egg yolk
Fresh grated nutmeg

This one is going to take some doing.  First put your simple syrup and egg yolks in a dry shaker.  Using a whisk or frother you’ll want to whip them really well.  Next add the cream and ice and give them a good shake to combine.  Add your alcohol and give it a final shake with ice, strain into double old fashioned or flute and grate nutmeg over the top.

I used a cheap frother I picked up at the kitchen gadget outlet store and it worked great.  I wanted to replace the ice in this for the second shake but after looking at the results I thought it was more work for not much difference in result.

The flavor on this is delightful, the egg yolk gives the entire drink a solid mouthfeel.  The coffee flavor is primary but the dark rum lets the cream and sweet flow into more subtle hints of molasses.  It’s almost like a whipped dessert and slides gently around the tongue.  The dark rum and coffee flavors favor each other well and give a nice spiciness without a heavy or syrupy taste.

Calimocho: Best Bad Idea ever

jota1Happy New Year!  If you’re reading this then you likely made it through another New Years celebration with nothing worse than a serious hangover.  Congrats.  Now the party is over, the drinks have been drunk and someone left you with two or three open bottles of wine that you can’t possibly drink before it sours in the fridge.

Worry not friends.  The Alchemist comes to your rescue with the following solution.

WineCoke anyone?

In Spain the Calimocho is the kind of drink that young Spaniards will order to start off an evening.  A large glass will arrive with several straws making for a punch bowl like concoction.

Your Basic Calimocho is equal parts Wine (generally red) and Cola with a squeeze of lemon juice.  If you want to be pinky-high fancy you can use full sugar Mexican Coke rather than the american corn syrup variety.

As this is a cocktail blog and wine is generally not in my wheelhouse I will endeavor to spice things up a bit with some variation.

In a large wine glass combine in order:

Ice Cubes
0.5 oz Orange Curacao
0.5 oz Cherry Bomb Whiskey
2 oz Red Wine
4 oz Coca-cola

Garnish with orange peel and Amarena cherry.

Peppermint Bark Pudding Shots

All Bark no bite!

pepperbark1 cup milk
1 cup Eastside Distilling peppermint bark liqueur
1 4 serving package chocolate pudding mix (instant)
1 8oz container of cool whip
1 candy cane (Peppermint if you dare)

In a large bowl whisk pudding mix, milk and liqueur until blended.
Fold in cool whip.
Pour into shot glasses or plastic serving cups, chill.
Place candy cane in a zip top bag, smack with hammer, yule log or bang on counter to startle reindeer.  Sprinkle pieces on top of shots.

Makes ~15 servings.

Hail Eris!

I’ve been working on this one in my mind ever since I started the Eris’ Kiss.  This is a drink so delectable that girls won’t want to put it down, or alternately a drink that makes you want to kill the prince of troy.


KallistiKallisti (to the Prettiest one)

1 oz Brandy
1 oz Honey Syrup
1 oz Hard Apple Cider
4 Raspberries
Splash of Lemon Juice

Muddle Raspberries, add brandy, syrup, lemon juice and cider.  Shake over ice, strain into glass.

Garnish with twist of lemon peel, lemon wedge or maraschino cherry.

For this version I used Morning Dew brandy from the Mcmenamins Cornelius Pass Roadhouse distillery.  This is a grape brandy using Pinot Noir grapes.  Lots of flavor, not too expensive and with a good character.   I’m also using Crispin Honey Crisp cider, this is a cloudy cider with not a lot of fizz and not too dry.  The main reason I wanted this cider is that they use organic honey in the cider which will pair nicely with some of the other ingredients.

For those asking, what is honey syrup I promise a full rundown on more magical syrups in an upcoming post.

Some initial runs with this I used a pear cider from the McMenamins Edgefield.  It came off very well but the pear was front and center and didn’t give the other ingredients a lot of time in the spotlight.  I want to repeat this again using some clear creek Apple Brandy.  Preferably the 8 year but the 2 year aged if I have to settle.

So a word about flavor in this drink.  This wants to be cold.  Once you let it warm up the flavors marry and you’re drinking lumpy brandy.  Ice your glass in the freezer beforehand or put some ice and cold water into it while you make the drink.  Shake really well and serve it quick.  You’ll get some nice high and low flavors from the brandy and a little kick from the cider.  Little bitter notes from the cider and then the honey sweetness followed by a slight tartness from the berries.  You shouldn’t get any flavor from the lemon if you did it right but that acid will keep the sweetness from overpowering.

No matter how hard you strain you’re going to get seeds in it.  Live with that, you’re using raspberries.  This is a light drink, if you’re using a dry cider you’re going to get a bit of pucker on the top of the mouth.  If you don’t like that look for a sweeter cider.

Choosing the right cider and brandy for this drink is essential.  You don’t need something expensive but know your ingredients before you settle into the shaker with them.

The Glazed Jelly Donut: Drink Review

I ordered this drink at the Jolly Roger in John’s Landing.  On the menu it was called a Glazed Jelly Donut and while the name is apt it’s not really a description of the taste.

The drink was constructed in the glass with ice and looks to comprise:

1.5 oz 360 Glazed Donut Vodka
1 oz Svedka Raspberry Vodka
Fill glass with club soda, add splash of cream

Flavor wise the drink was great for about the first two sips.  Once I had a chance to stir it up a bit the entire thing when flat and watery.

I can see why this isn’t shaken, the club soda would fizz out and you’d have a mess to clean up.  But in the glass this isn’t anything fancy.

It could be that the bartender wasn’t familiar with the drink, or it could just be a badly constructed drink.  I think there is potential here but it needs some effort.

If I were going to make this at home I would do the following.

1.5 oz 360 Glazed Donut Vodka
1 oz Clear Creek Raspberry Liqueur
Splash of cream
3-5 Raspberries

In bar glass, muddle raspberries.  Add alcohol ingredients, shake with ice.  Strain into chilled glass, float cream on top.

Enjoy folks.

Eris’ Kiss

The great goddess Eris was the only one of the Olympians not invited to the wedding party on Mount Olympus.  Eris is the goddess of discord and Zeus was probably thinking that if she showed there would be problems.  He was half right.  Turns out, she was going to cause problems in any case, and in this particular event she threw a golden apple into the punch bowl, right in front of three of the most haughty and jealous goddesses.

That golden apple was inscribed Kallisti, which in greek means “To the Prettiest one.”  The ensuing scuffle and the rather tragi-comicly fickle nature of Greek Divinities resulted in the trojan war, Homer’s odyssey and the eventual downfall of anything named Paris.

Eris promptly forgot her prank, (such is the nature of chaos) and went to console herself by eating a hotdog.  It is in honor of the Goddess Eris that on Friday all proper Discordians consume a Hot dog,  this Devotive Ceremony is to Remonstrate against the popular Paganisms of the Day: of Catholic Christendom (no meat on Friday), of Judaism (no meat of Pork), of Hindic Peoples (no meat of Beef), of Buddhists (no meat of animal), and of Discordians (no Hot Dog Buns).

On this particular Friday, in the consumption of your hot dog, I humbly suggest the following cocktail to wash it down.

Eris’ Kiss

2oz Lillet Blanc
1/2 oz Sour Mix
1/2 oz Amaretto
1/2 oz Apple Juice

Shake over ice, serve in an old fashioned glass, garnish with lemon peel and maraschino Cherry

The mix is sweet without being cloying, the sourness mostly overtaken by the sweetness of apple and amaretto.  Be careful in your selection of amaretto, some are not much better than syrups.

Even False things?
All things are True.

Hail Eris!

Make Your Own: Sweet and Sour Mix


Part two in my lovely series of how to replace the horrible mixers that you buy at the store.  This one is a big one, sour mix is probably one of the The go to party mixes of anything out there.  It’s a component in the amaretto sour, the whiskey sour, dozens of tiki drinks and even cheaper end margarita mixes.  Holding some of the most baseline flavors in the cocktail world this is something that you should have on hand for any party and making even a big batch is pretty easy.

A lot of the difficulty in this recipe comes from the fact that there are few ingredients.  This may seem counter-intuitive but if you think about it, the fewer things you put into it, the greater weight each has in the outcome.

Much like my adventures in making limeade taste is everything.

Sour Mix:
2 oz Lime Juice
2 oz Lemon Juice
2.5 oz Simple Syrup
Mix all ingredients in a squeeze bottle, shake well, refrigerate.
Like the simple syrup itself this will keep for about 2-3 weeks unless you add vodka to it.

This is my version, and I will stress from the get go that it is not the perfect ratio to please every taste.  This happens to be a very simple outgrowth of the ingredients at their basest.







Using fresh limes and lemons is essential.  If you let them sit too long the pith starts to make the juice bitter and all kinds of things can happen to the outcome.  Your average sized store lime/lemon will press for ~2 ounces of juice.  Larger or smaller than normal you can kinda guess but if you’re shooting on drinking for two people, the juice of one of each will suffice for this project.

The 2.5 ounces of simple syrup come from my previous MYO posting where I used 1/3 of a cup of sugar to get the syrup.  This turns out to be perfectly balanced based on the amount of juice you get from one each of the fruit.

The result is a somewhat neutrally acid, sweet mixture that works well in most cocktails.

To get the right kind of taste for your palate, I would recommend the above amounts of base ingredients. Instead of mixing them all together in a squeeze bottle as I’ve done, put varying amounts into a shot glass to taste.  Half ounce increments in either direction will let you give the mixture a bit of play until you find the spot that tickles your tongue.  I would start by scaling back on the simple syrup and see how you like it at an even 2 parts each then raise or lower the lime and lemon until it’s right.

Evening Mocktail

As a first post I offer the following recipe which has been dubbed “refreshing”.  It contains only minor amounts of alcohol.

3oz Orange Juice
1oz Lemon Juice
Quarter Lime Wedge
1/2oz Grenadine
3oz Tonic Water
Dash of Orange Bitters

In an iced shaker combine Orange juice, lemon juice, squeeze lime wedge and 2-3 dashes orange bitters.  Rim collins glass with lime wedge, sugar part of the rim, attach lime wedge.  Strain shaker into glass, float grenadine, add tonic.

No name for this yet, I was shooting for Shandy-Beeches but I don’t think it’s there yet.  Maybe if I used sugar in the raw for larger grains.

For a full on cocktail I added about 2oz of Limoncello Crema from Ventura Limoncello Company.

A refreshing non-alcoholic treat
A refreshing non-alcoholic treat
A short glass of creamy refreshing awesome
A short glass of creamy refreshing awesome


Hard Cherry-Limeade

cherrylimeadeAs promised, my drink of choice in variable recipe format.

Cherry Limeade in general is something that I’ve enjoyed since I was a kid.  In the southwest we had Sonic Drive-ins all over the place and their cherry limeade was a big hit in our family.  A little cherry 7-up, a little limeade,  the lime wedge and maraschino cherry garnish had all the right kinds of things for a growing kid to get hooked on.

When we moved to the Pacific Northwest you can imagine my devastation when we discovered that car hops and Sonic were unheard of in the overcast & perpetually damp corner of the country we now occupied.

That all changed several years ago when the franchise finally made the leap out here but in the interim I had experimented with the creation of the Cherry Limeade at various points when I was working food service.  Most memorably, during a stint as an Ice Cream jockey, where unmonitored access to cherries and a soda fountain on long hot Sunday afternoons was the norm.

When I started looking at making my own cocktails this was the first thing to come to mind.  Fresh juice, a little sweetness and some cherry flavor and you can knock this out of the park.

As I explained in my Limeade Recipe,  the basis of this entire enterprise is finding a good measure of lime flavor.  Without that base you’re lost in the woods and could wind up with something too tart, cloying or worse.  Experiment with small shots first before you step up and if you don’t like the mix adjust the lime juice or syrup.   Even adding a dash more water can even things out.  Once you find your ratios then you need only expand them up to full drink size. (Or even to a punch bowl if that’s your pleasure.)

The Recipe

3 oz Limeade
1 oz Vodka
1/2 oz Cherry Liqueur
1/2 oz Kirschwasser (Cherry Eau de vie)
Splash of club Soda
Maraschino Cherry (garnish)
Lime Wedge (Garnish)

Shake the first 4 ingredients in an iced shaker, strain into a Collins glass.  Top with club soda and garnish.


For my own version I’m currently using an ounce of Volstead Vodka, half ounce of Clear Creek Cherry Liqueur and half ounce of Clear Creek Kirschwasser.  The Volstead has almost no burn at all front or back so it’s like a vodka ninja.  The Clear Creek Cherry is as close to a ripe Bing cherry as you’re likely to get in a bottle.  I haven’t had a chance yet to compare the Clear Creek Kirsch with any of the other brands but I’m happy with about 99% of their other stuff so I’ll stick with the local brand for now.

This mix gives it a nice kick, good cherry flavor, nice color and some subtle nuance from the kirsch that you might otherwise miss in a stronger drink.

For walking around I do about 4 times this amount in a large water bottle and then top with club soda.

Some Variation:

If you want something with a bit less punch, drop the vodka and up the two liqueurs to an ounce each.  You don’t get much of a drop that way but it’s enough to keep it from being a serious slap.

To be more clear:  I recommend trading the cherry liqueur for Maraschino liqueur.  I use Luxardo, I’ve heard there are several better ones but this was one I was able to find in the (pitiful) selection of the liquor store up the street.  And until I’ve finished the bottle I’m not going to invest in another.

If you want to do this on the cheap, a bottle of cherry 7-up and a bottle of Simply limeade with a splash of vodka can do the trick.  It’s not anywhere near the complexity of the cherry flavor you get with either of the above but there’s less mixing and no fuss.

As a cocktail, I like this one without soda most of the time but you can vary your drink a bit with either club soda or some citrus soda.  If you use a sweet soda like sierra mist, sprite or 7-up you can usually avoid the simple syrup in your limeade.  Having both is going to kill any other flavors you might have used with the sugar content playing solo the whole time.

Madam mimm

Someone posted a purple dragon martini on Facebook.  My contention was that a blended drink with soda in it and no gin isn’t a martini.  So they said “fix it” and I did.

Below please find the madam mimm.  Otherwise known as the “did I say no purple dragons?”.


1 1/2oz Bacardi silver rum
1oz grenadine
1oz blue curacao
1oz cranberry liqueur
1oz Orgeat Syrup

Shake in iced cocktail shaker.  Rim Collins glass with sugar strain shaker and pour over ice.