We were on our third day of sightseeing benders in the world of rodent amusement parks when we ventured to “Tomorrow Land”—you know the one, with the gigantic golf-ball housing the “ride of tomorrow” that ends in some California garage? Unfortunately, the early 80’s tech-savvy scene failed to amuse our five-year-old tech genius. Nothing offered here could compete with our PS3 at home, so he decided to take his boredom out on the rest of us. Purely in the interest of self-preservation, I stumbled upon a stand selling mango-ginger-margaritas in China-land. My wife and I enjoyed 3 of these magical libations. (Yes. That’s 3 each.) I recreated these serenity slushies at home with positive results.
It’s Friday. It’s been a long week. It’s ten billion degrees out.
Yep, it’s damn well time for Cocktail O’Clock. A nice, strong, spicy Cocktail O’Clock. Here’s a guest recipe from mixologist Hal Wolin of A Muddled Thought.
Never Wake a Sleeping Dragon
2 oz Ron Abuelo 12-year-old rum
1/2 oz Carpano Antica sweet vermouth
1/2 oz Scotch (preferably 10 year old)
2 dashes Bittermens Hellfire Habanero Shrub
2 Dashes Bittermens Xocolatl Mole Bitters
Add all ingredients to a mixing glass filled with ice. Stir gently and strain into coupe or cocktail glass. Garnish with half a habanero pepper.
More creative drink ideas in Endless Cocktails.
I am not, nor have I ever been, a bartender. I love mixed drinks, though. And I’m super cheap, so I would much rather make drinks at home than pay upwards of $8 a glass on a super-sugary and not-alcoholic-enough drink.
Now, I promised myself a while back that I would not buy any more coconut rum because it’s too easy to consume in mass quantities and regret it later. Buuuttt…I guess I break promises.
So, here’s a tropical drink to rock your socks.
Coconut Mango Mojito
Read More›I’m officially obsessed with ginger beer. You used to only see it utilized in a good old Moscow mule, but I increasingly find it turning up in all kinds of cocktails, from rum-based drinks to poptails. As far as I’m concerned, it’s all good.
Here’s one of the most creative uses of ginger beer I’ve seen yet — combined with carrots and cognac for one killer cocktails from Kevin Diedrich of Jasper’s Corner Tap & Kitchen in San Francisco.