Persimmon Boulevardier

You may not have tried the classic Boulevardier cocktail, but I'm betting you've been exposed to its cousin of sorts, the Negroni. Both are very booze-forward (aka entirely booze) with a hint of citrus, a lot of depth, and an overall bitter finish. The difference between the two is the base spirit - the Boulevardier features bourbon or rye whiskey while the Negroni is built on a foundation of gin.

I had never tried making the Boulevardier but thought that the richer flavor of whiskey could better balance the bitterness of the aperitif component and therefore wanted to explore further. Though the traditional recipe calls for Campari, I prefer using ingredients with all-natural color and flavors and thus chose to incorporate a new brand local to Chicago - Apologue Liqueurs.

With one of the founders of the company coming from an accomplished industry background at The Violet Hour and Letherbee Distillers, I figured Apologue would offer a quality product. I certainly wasn't disappointed. Robby and Jordan were able to create an offering of three unique and dynamic natural liqueurs crafted from predominantly local ingredients. I tend to always favor well-established French brands for liqueurs, but Apologue has really shaken things up by bringing a fresh perspective to the market, and I'm thrilled to see their products being incorporated at bars throughout Chicago.

For this drink, I used their take on Campari - Persimmon Bittersweet Liqueur. The liqueur is pleasantly sweet, with a burst of warm spice and a finish of smooth fruity bitterness. I don't typically enjoy simply sipping an aperitif but this liqueur is truly an exception.

While I wanted to combine the persimmon liqueur with whiskey, I didn't want all of the more subtle notes in the liqueur to be overshadowed. I therefore chose to use a white rye from KOVAL, a sweeter and almost vegetal counterpart to the oak-aged variety. As prescribed, I finished the drink with a touch of sweet red vermouth but decided to use slightly less than the traditional Boulevardier recipe calls for. Though I enjoy vermouth, I wanted it to bring the other two ingredients together rather than compete with either of them. The resulting cocktail is strong yet bright, palatably bitter, and perfect for warding off the winter chill. 

The Persimmon Boulevardier

  • 1.5 oz white rye whiskey
  • 1 oz Apologue Persimmon Liqueur
  • 0.75 sweet red vermouth (I used Noilly Prat)

Stir all ingredients with ice until chilled, then strain into a rocks glass over a large ice cube. Garnish with a dehydrated persimmon slice or an orange twist and enjoy while wrapped in a blanket cocoon

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the beautiful vintage glasses.

Mate Manhattan

You know you're getting older when your bedtime starts moving farther up and the question of whether or not to go out becomes an internal struggle. In these cases, the question tends to be "do I need another drink or some caffeine?" While an energy drink cocktail or a simple soda mixer may seem convenient, there are so many alternatives that will treat your body better. My next three posts will be devoted to natural, healthier energizing cocktails to keep the party going late into the night (aka, they'll help you make it to midnight).

I first discovered yerba mate at my favorite tea room in college - Dobra Tea (the Madison location sadly no longer exists but there are a few others scattered through the US and Europe). A popular drink in South America, yerba mate (pronounced maht-eh) dates back to the 16th century and is still widely enjoyed today for its balanced energy and nutrition. Yerba mate comes from the the evergreen holly rather than the tea plant but is brewed similarly to a tea and traditionally consumed from a gourd with a metal straw. Not only does yerba mate provide a more sustained, less acidic source of caffeine, but it also contains more vitamins, minerals and antioxidants than any other tea-based drink. I tend to enjoy it after lunch at the office for an extra kick of mental clarity without the stomach sensitivity caused by coffee. 

In flavor, yerba mate is best described as earthy, with a light sweetness and a grassy quality. The flavor isn't for everyone but you'll likely welcome it if you're already a fan of green tea. When brainstorming how to use it in a cocktail, I made the connection to sweet vermouth, a fortified wine with herbal character. I created a syrup with the yerba mate by brewing a strong batch with added sugar and used that syrup in place of vermouth in a Manhattan cocktail. 

A typical Manhattan is a stiff drink with three components - rye whiskey, sweet vermouth, and bitters. My lighter and more energizing approach incorporated KOVAL Four Grain Whiskey, yerba mate syrup and citrus bitters from Hella Cocktail Company. The creamy caramel palette and spicy finish of the four grain whiskey blended beautifully with the yerba mate and the citrus bitters added a brighter touch than the typical aromatic variety. 

Due to the high potency of a Manhattan, it's best to chill the drink while maintaining its integrity. I've been researching ways to create large clear ice at home for some time now, as clear ice doesn't crack and melts much slower than your typical homemade variety. Luckily, I stumbled upon an innovative company called Wintersmiths that makes the process very approachable. You can use water straight from the tap and your own home freezer to create these lovely, glowing orbs of perfection. The amount of time required depends on your freezer - mine take about 36 hours to freeze completely. Wintersmiths was kind enough to offer 10% off with the code "valcohol" if you want to snag one of their ice tools for yourself. 

To garnish the cocktail, I recommend expressing the oil of an orange peel, rubbing the rim with the orange oil and then twisting and dropping the orange peel into the drink. You've probably marveled at bartenders doing this at nicer cocktail bars, but the process is surprisingly easy to master at home. I peeled a fairly thin strip of orange peel and then held it over the drink as shown and gave it a firm squeeze with 3 fingers. If you've done it right, you'll see a spray of orange oil coat your cocktail. Don't get discouraged if you don't get it on the first try - it took me several to get the hang of it!

The resulting cocktail is amazingly full-bodied yet approachable, with an earthy, spiced and bright character.

Mate Manhattan

  • 2 oz KOVAL Four Grain Whiskey
  • 1 oz yerba mate syrup*
  • 5 dashes citrus bitters
  • Orange peel

Add all ingredients other than orange peel to a mixing glass with ice and stir until chilled. Strain into a rocks glass over a large ice cube and garnish with an orange peel. Enjoy to loosen up and invigorate for extra nerdy conversation.

To make yerba mate syrup, heat 1 cup of water to a boil in a small saucepan, then add 1/4 cup sugar and 2 tea bags of yerba mate. Allow to steep for 10 minutes, then strain, stir and allow to cool. Store excess in the fridge for up to three weeks. 

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the glasses, tray and tea canisters. The gold bar tool set is from West Elm. 

 

Campfire Tale

Lovers of bitter flavors rejoice - this cocktail is the first (and most potent) in a three part series covering my exploration of bitter spirits! Not a fan of bitter cocktails? You're probably best off avoiding this one - but I have some more manageable options coming your way. My goal was to find a spectrum of bitterness that everyone could enjoy so the two recipes to follow this one will be less booze/bitter forward and lighter in flavor profile. 

I was inspired to create this cocktail after a trip to Fonda Frontera in Wicker Park. They offered a modern take on the classic Vieux Carré cocktail with Añejo tequila replacing the cognac. I loved the smoky, bitter feeling of the drink and wanted to give it a try with the ingredients I had on hand in my home bar. 

I'm not much of a tequila drinker but I tend to love all forms of aged spirits for the richer, woodier taste they take on through barrel aging. Añejo tequila is aged in small oak barrels from 1 to 3 years and features an amber color and pleasantly smoky flavor and aroma. I recently received a bottle from Grand Centenario, and it's hands down the best tequila I've ever tried in terms of flavor and mouthfeel. 

I used Koval Distillery Rye but Rittenhouse Bottled-in-Bond Rye could be an alternative if you're looking to limit your costs. For the bitter element, I chose St. George Bruto Americano. I first discovered this delightful spirit when looking for a natural alternative to Campari (which uses red food coloring). I had a lot of faith in the St. George brand for their diverse line of gins and Spiced Pear Liqueur. Their take on an aperitivo liqueur certainly left an impression. The Bruto really packs a punch and can be used sparingly to add citrusy, woody and bitter complexity. 

I finished the drink off with a few dashes of orange bitters and an orange-peel wrapped Amarena cherry garnish to emphasize the citrus in the Bruto. The resulting cocktail is wonderfully deep in wood and smoke flavors yet surprisingly smooth given that it's 100% alcohol!

Campfire Tale

  • 1 oz Añejo tequila
  • .75 oz Rye whiskey
  • 0.5 oz St. George Bruto Americano
  • 3 drops orange bitters

Stir all ingredients in a mixing glass with ice to chill, then strain into a coupe glass. Garnish with an orange twist, cocktail cherry, or both and enjoy while sharing gripping tales around a campfire. 

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the tray and hollow stemmed coupes. 

Fireside Pact

This time of the year, while a whirlwind of giving and celebration, is also an important time to look inward and consider your own fulfillment. My mixology craft has brought me so much satisfaction through the ability to grow creatively, the positive feedback loop with my followers, and the relationships I've been able to build with like-minded brands nationwide. The excitement of sharing something delectable and beautiful can truly cure me of any worry.

Earlier this month, I had the very special experience of getting a private tour and tasting at KOVAL, one of my favorite local distilleries. Learning about the brand gave me such a profound appreciation of KOVAL's innovation, attention to ingredient quality, and inspired brand design. I enjoyed every spirit and liqueur I sampled, but was especially impressed with the barreled gin and barreled peach brandy. Not only were both bottles absolutely stunning, but the spirits themselves were unique, well-balanced and begging to be mixed into a delicious beverage.

I figured the barrel-aged flavors of the gin and peach brandy would pair well but wanted to make sure both spirits were highlighted in the resulting concoction. Honey and Meyer lemon came to mind as the perfect complements. A honey simple syrup contributed smooth, buttery sweetness while fresh squeezed Meyer lemon and lemon twist garnish brought a touch of tartness and enhanced the cocktail's botanical profile. I also added a dash of ginger bitters to enhance the spirits' spice without diluting the drink's strength.

The result is a definite crowd pleaser for gin and whiskey drinkers alike with its sweet, lightly spiced body, balanced tartness and pleasant herbal finish.

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The Fireside Pact

  • 1 oz KOVAL barreled gin
  • 1 oz KOVAL barreled peach brandy
  • 0.5 oz honey syrup*
  • 4 drops ginger bitters
  • Juice of 1/2 Meyer lemon

Add all ingredients to a mixing glass over ice and stir until chilled. Strain into a coupe glass, garnish with a lemon twist and enjoy over a spirited chat by a roaring fire.

*To make honey syrup, heat a half cup of honey and a half cup of water in a small pot at low heat. Stir frequently until honey dissolves to avoid boiling. Allow to cool and store excess in the fridge for up to 3 weeks.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the lovely crystal coupes.

 

Black Barrel

Fun personal fact (which you may have also gathered from the general health-minded nature of this blog) – I’m not a typical dessert eater. People can be chowing down chocolate, doughnuts or ice cream sundaes right next to me while I feel no temptation. It’s a trait I’m hugely thankful for. One of my favorite treats to follow up dinner is actually a few walnuts. The rich buttery texture and nutty flavor is more than enough to leave me satisfied.
 
You may not share my dessert sentiments, but perhaps you’ll be hooked on this autumnal alcoholic ode to walnuts. 

If you haven't yet tried any Fee Brothers Bitters, I highly recommend picking up a few. I've enjoyed all the flavors I've tried thus far but the black walnut is hands down my favorite. In case you're new to bitters, be sure to use them sparingly. Bitters tend to be extremely concentrated so more than a few drops can offset your cocktail's flavor profile. On the other hand, I love how bitters can add focused complexity without watering a drink down (as well as their cost effectiveness). 

I chose to pair the black walnut bitters with spiced apple cider as the combination expresses everything I love about fall - apple picking in Southeastern Wisconsin, enjoying a fire in the fireplace and getting cozy with spiced treats. I initially thought of rye to further play up the spice element but then wondered if barrel finished gin could accomplish a similar effect. If you tend to stay away from gin and favor whiskey instead, I suggest you give barrel finished gin a chance. The varieties I've sampled tend to have less of the sharpness of vodka and more of the smooth oak profile of whiskey, but with added herbal complexity. Finn's Gin by Chicago Distilling Company is one of my favorites (plus, it's local).

To round out the cocktail and give it some decadence, I added a touch of lemon and egg white foam. The result is smooth, nutty, lightly sweet and thoughtfully complex.

The Black Barrel

  • 1.5 oz barrel finished gin
  • 1.5 oz spiced apple cider
  • 1/4 large lemon
  • 1 egg white
  • 3 drops black walnut bitters

Dry shake all ingredients (without ice) for 10-15 seconds, popping the cap occasionally to release the pressure from the egg white. Add ice and shake until chilled. Strain into a coupe glass and garnish with a touch of fall spice (star anise, cinnamon or fresh nutmeg). Enjoy while skipping through a sea of multicolored leaves in your favorite fall sweater.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the lovely tray and gold-rimmed coupes.

Rye Blossom

I admit it, when it comes to whiskey, I tend to gravitate to bourbon. The sweet smoothness just blends so well in just about anything I can think to whip up. Every now and then, however, smoothness isn't the goal at hand. Rather, I'm looking for a cocktail with depth, spice and complexity. Rye whiskey is the natural choice in this case. I got inspired to try out a particular bottle when a waiter at The Aviary suggested I seek out Rittenhouse Bottled-in-Bond Rye.

Seeing as how I trust the opinion of anyone working at The Aviary, I hurried over to Binny's to seek out said rye and a few other new ingredients for inspired experimentation. Surprisingly, the bottle was under $30 for 100 proof strength and a delectably described flavor profile. Some quick research helped me to understand that the concept of Bottled-in-Bond dates back to an effort to regulate the quality production of whiskey in the late 1800s.

Bottled-in-Bond whiskeys must be:

  • created in one distillation season,
  • made by one distiller and at one distillery,
  • aged for a minimum of four years under government supervision, and
  • bottled at 100 proof.

While small craft whiskeys have been taking over the market, Bottled-in-Bond options are dependably sourced, quality alternatives with a punch. Rittenhouse Rye is considered one of the best of this winning category and I'm so glad to have it in my arsenal. 

This cocktail was my second Rittenhouse Rye adventure. How, you ask, did the idea materialize? Will was in the mood for cherry flavor and a boozy composition, and a vibrant rye seemed like the perfect complement. I have quite a few jars of cherries hanging out in my fridge for cocktail purposes, but Morello cherries are one of my favorites. I love the tart, authentic cherry flavor that I can get from both the syrup and the cherry, and this version from TJs is both affordable and not overly sweet. As a finishing touch, I added a bit of lemon juice to highlight the tartness of the cherry and Quince and Apple Rhubarb Hops for a bit of lingering, almost pie-like sweetness.

Lastly, if you're like me and enjoy getting fancy with your garnishes, investing in these cocktail spears is the best idea for winning presentation

Rye Blossom

  • 2 oz rye whiskey
  • 1 oz Morello cherry syrup
  • 1 tbsp lemon juice
  • 1 tbsp rhubarb hops
  • 3 Morello cherries

Shake the first four ingredients with ice until shaker is frosted. Strain into a coupe glass. For an extra special touch, garnish by threading 3 Morello cherries on a cocktail spear and setting on the rim of the glass. Enjoy while celebrating National Cocktail Day and the coming of spring.

Cliffs of Moher

With all of the gimmicky artificial green beverages popping up around this time of year, I took on the challenge of finding an all-natural and flavorful alternative to bring on the St. Patrick's Day cheer. Confession: none of the ingredients in this drink have much to do with Ireland. However, the color is PERFECT and the flavor is tart, fruity and packs a punch. Hence the name, reminiscent of the beautifully vibrant Irish coastline.

I found kiwi/green apple juice (the extremely Eastern European carton shown below) for the cocktail base. I'm in love with juices from that part of the world because (a) I'm from there and (b) they tend to only consist of natural colors and flavors without being too costly. If you don't have a Polish or other Eastern European grocery store nearby, consider making your own puree from fresh kiwi and green apples and mixing in some sugar and water to make the consistency similar to juice.

I stuck with vodka for the liquor because I wanted a more neutral spirit that would get lost in the vibrant bouquet of flavors featured by this cocktail. You really don't need anything fancy, just something to play nicely with the other ingredients (in other words, stay away from the plastic handles). To round out the flavor and keep the drink from getting too sweet, I incorporated a bit of lemon juice and green apple shrub. Shrub is essentially drinking vinegar infused with herbs or fruit. It may sound strange, but I've found that I keep returning to it for added depth in my drinks. If you've ever tried a stronger kombucha, the flavor profile of shrub is quite similar. The cool thing is that you can even make your own! I'll report back once I give homemade shrub a try and have some tips to share. (Don't worry if you're not a fan of vinegar - the amount in this cocktail is so small that it's almost imperceptible).

The Cliffs of Moher

  • 2 oz vodka
  • 2.5 oz kiwi green apple juice
  • 1 tbsp green apple shrub
  • 1 tbsp lemon juice

Place all ingredients in a shaker with ice. Shake vigorously until a light foam has formed and the shaker is chilled, then strain into a coupe glass. Enjoy while dreaming of letting your Border Collie run free with the sheep of the Irish coast. 

Madame Mirabelle

A surefire way to make a cocktail more exciting is to use an ingredient that, in it's raw form, is banned from being imported into the US. To clarify, this particular ingredient is not banned due to being dangerous or lacking in quality but because its a "protected-origin fruit." Intriguing. This means that the smaller, golden and flavorful Mirabelle plums can be found primarily in the Lorraine region of France. Clearly, this means that I need to pack my bags and go back to France, one of my all-time favorite travel destinations.

Assuming you don't have the means to set off to France on a whim, you're still in luck. You can find Mirabelle plums imported in processed form - such as syrups and jams. I stumbled upon one such syrup at my go-to grocery store for adventurous cocktail ingredients. Hidden away in the Chicago suburbs and masquerading as your typical discount store, this particular Shop&Save carries a multitude of goods from around the world, particularly from Eastern Europe. The products are both cheaper and purer than their American counterparts as European producers tend to use more natural ingredients. High quality fruit purees, syrups and teas are just a few of my Shop&Save cocktail treasures.

Ever since I picked up a Polish rhubarb and Mirabelle plum syrup (for under $5), I've been looking for the perfect cocktail combination to let it shine through. That perfect combination came to me this week when hosting friends who were all in the mood for whiskey sours: rhubarb, Mirabelle plum, Meyer lemons, bourbon and aromatic bitters. Yes, it was as amazing as it sounds. I loved this drink so much that I made it two nights in a row and the only thing stopping me tonight is that I ran out of Meyer lemons. This concoction is boozy and tart yet wonderfully smooth, lightly herbal from the Meyer lemons and with a touch of sweetness from the plum.

As with a fine wine, every sip uncovers a new flavor.

If you're as excited as I am about this cocktail, drop everything and find your nearest Polish/Eastern European grocery store to see if they have this syrup in stock. Believe me, you won't regret it. I'd also encourage you to use a larger ice cube, either cubic or spherical, as it will melt slower, thereby preserving the drink's flavor intensity. I've been quite satisfied with my recent large cube ice tray purchase - check it out here if you're interested. 

Madame Mirabelle

  • 2 oz bourbon (I used Basil Hayden's)
  • 1 Meyer lemon
  • 1 tbsp rhubarb Mirabelle plum syrup
  • Dash of aromatic bitters
  • 1 large ice cube

Cut a slice of Meyer lemon from the center and set aside for garnish. Juice the rest of the lemon into a cocktail shaker and add a few regular ice cubes, bourbon, syrup and bitters. Shake until frosted, then strain into a rocks glass over a large ice cube. Cut a notch in the Meyer lemon slice and place on the glass rim for garnish (and refreshing lemon scent to lift your spirits). Enjoy while discussing plans for your next travel adventure.