Went for a slight twist on the Ancho Reyes Old Fashioned posted previously. Swapped the orange bitters for cranberry because…. fall is coming…. The previous post of the Ancho Reyes Old Fashioned:
I wanted a nice fall cocktail for this afternoon and mulled cider sounded perfect. The only issue is that it is still warm enough to sit outside with a cool cocktail so I went with a cold version.
For this one, we used our favorite martini ratio of 3:1 for gin to vermouth but swapped the vermouth for a great local cranberry liquor, Craneberry, from GrandTen Distilling, in Massachusetts.
This version of a hot toddy is a little British with the Ribena and a little American with the Copper & Kings brandy.
Not sure what prompted this one but it was another evening looking to try a different spin on a bourbon cocktail making use of what we had in the house. The idea of coffee with cinnamon and brown sugar just seemed to work for a fall cocktail.
For tonight’s cocktail: THE SLOE GIN MARTINI
Decided it was time to try something new with our Pisco Porton that would go well with the hot weather we’ve been having. We started with a basic pisco sour recipe from Epicurious.
Wanted to try a margarita tonight that would be a bit different. Jasvir suggested a mango margarita since we happen to have mango juice in the house. For mine I had to give it a bit of a kick of spice and flash of color.
Tonight’s cocktail for cocktail hour was a Habanero Lime ‘Rita. Just something fun to try as I had just gotten a new bottle of Monin Habanero Lime Syrup. I knew right away that this would be perfect with tequilla.
Jasvir saw this Midsummer Solstice Gin in the liquor store a bit ago and knew that is was going to be good. So, what do you make with gin to try it out the first time? A gin martini of course!