boozeinprettycups

we're serious about good cups

Tag: cocktail

crusta

This little cup is the perfect size for a little nip of something at home, and as we discovered, the diameter of the rim in the perfect size for the long, lemon zest garnish required for a crusta.

Cointreau, Luxardo Maraschino liqueur, Martell VS cognac, lemon juice, castor sugar

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Exmouth, Western Australia

We’ve been away! We thought we’d post a few photos from our holiday (don’t worry there’s a drink in here, too) since Exmouth really is a beautiful spot.

That should set the scene a little bit!
So we bought this glass and it’s partner for 50 cents a piece from the op shop in town, and then tried to come up with something to suit the dry northern heat. We decided on a kind of white wine punch, since we had everything except for the fruit. The pineapples weren’t ripe in town, so we bought a watermelon.

watermelon, castor sugar, mint, Houghton’s White Classic (aka “White Burgundy”), soda water.

Good Fortune Duck Shrub: The Movie

The third heat of the Bols Around the World competition required a 2 minute video submission.
When you don’t specialize in something you turn to those who do. With more than a few beers under our belts, and the exceptional editing skills of Sione Murray and Mitch Keane (cheers guys, it couldn’t have been done without you), we came up with this bad boy. There were quite a few beers involved by the time it came to adding subtitles, so unfortunately we flipped the measurements on a few ingredients. Hope you enjoy, and here’s the true recipe:

Ingredients

50ml Duck fat Washed Bols Genever
(Cook duck, and then take 250ml of bols genever and add 40ml of rendered duck fat to it. leave in fridge sealed for 7 hours and then freeze. Filter through coffee filter and bottle.)
30ml Satsuma Plum and Star anise Shrub
(take 3 satsuma plums and slice finely. cover in 150gm of castor sugar with 2 star anise pods. after 24 hours separate the syrup and 1.5 times the volume of white wine vinegar. allow to sit for 3 days before use)
20ml Bols Dry Orange Liqueur
Crushed ice
Ground Nutmeg and star anise.
Fanned Satsuma Plum.

Method

Take the 3 Ingredients and add to a suitably sized Collins glass.
Add crushed ice to glass and “swizzle”
Top with crushed ice and garnish with two short black straws, fanned plum and ground nutmeg and star anise.
Drink While eating Peking Duck

lime and lemon whiskey sour

Birthday cups from Andy Mac.
We put a whiskey sour in ’em. Lime and bourbon are surprisingly complimentary. It’s a spicier and drier sour than lemon.

Jim Beam Black Label, lemon juice, lime juice, castor sugar

mocktail – parsons special

it’s nice when a mocktail is a bit more than an $8 juice.

grenadine, lemon juice, orange juice, egg yolk, raw sugar, soda water.

pineapple sazerac

We’ve been messing around with shrubs at home recently, (this link really got us started: how to shrub), so we’ve been working on a couple of batches at home… but then the pineapple/sugar syrup was so delicious we couldn’t wait. This drink is a variation on a sazerac , replacing sugar with our pineapple syrup, and the absinthe rinse with Jagermeister. We also added a tiny dash of rhubarb bitters.

Yet another damn fine cup.

Bakers 7yo Bourbon, Jagermeister, Fee Bros Rhubarb Bitters, Peyhauds Bitters, homemade pineapple syrup.

Good Fortune Duck Shrub

This is a drink that one half of our team has entered into an international cocktail competition run by Bols. (bols around the world). We won’t go into too much detail, but we can tell you it involves a few flavour experiments. Yep, Bill got his nerd on with this one… Namely, fatwashing and a fruit/vinegar shrub!

roast duck fat washed Bols Genever, Bols Dry Orange, plum-star anise-white wine vinegar shrub

breakfast flip

I’m feeling a bit of a fascination with the use of whole eggs in cocktails at the moment. (You may have noticed that they’ve featured pretty frequently this month.) I really enjoy the texture and how well it carries darker spirits. This is a little flip we had with breakfast at home the other day. Plus we had this amazing dry cherry port that we’d picked up at Mountford Winery‘s cellardoor over Christmas.

Wild Turkey Rye, Mountford Winery Cherry Port, Angostura Bitters, whole egg, castor sugar.

On a side note, Claire, of Melbourne Gastronome has linked to our blog in her most recent post. Check her out if you’re in Melbourne, or planning a trip there. She’s developed an excellent visitors guide as well! (Melbourne Gastronome).

boozeinprettycups on the road – The Ellington Jazz Club

The Ellington Jazz Club is an intimate venue, hidden behind an unassuming shop front on Beaufort Street. We know it as one of the best late night spots to go after closing up our bar on weekends. Many others know it as one of the best live music and, of course, jazz spots in Perth.

Honeysuckle Rose: Hendricks Gin, Noilly Prat Dry Vermouth, Monin Rose

Sweet Cheeks: muddled strawberries, rose syrup, Bols Lychee, Ad Hoc Sparkling Rosé

Gilded Lilly Sparkling Shiraz NV

Our bartender for the evening, Luke Dornan, with Bill.

boozeinprettycups on the road – Helvetica

Helvetica Bar is another venue that opened with the first wave of
Small Bar licence approvals.
They’ve recently been named an Ardbeg Embassy (link). A few collectors amongst the staff meant we had a lot of pretty cups to choose from.
(Special thanks to Jason Millhahn).

Once again, bartenders choice featuring current drink list items.

Howards Rusty Nail: Talisker 10 year old, Marie Brizard cacao blanc,
Limeburners whisky liqueur, served with salted fudge.

Ardbeg Lord of the Isles

Penicillin: Compass Box Asyla, lemon juice, homemade honey & ginger syrup,
Laphroaig 10 year old float, served with crystallised ginger.

Barrel Aged Bobby Burns: Famous Grouse, Dubbonet, Dom Benedictine,
Fee Orange Bitters, port barrel aged.

Our bartender for the afternoon, Javla Fitzgibbon.

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