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I’ve really been enjoying the moonshine my mother-in-law gave me, and this is a cocktail I found and played around with a week or two ago and have been itching to share because it’s quickly become a favorite of mine — which is unexpected in the sense that this baby is HOT, just super spicy on the finish, which isn’t what I’d normally go for.

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Folks, how cool is my mother in law? So cool, she got me this for Christmas:

Moonshine! White dog! Rotgut! White lightning! Hooch! Fire water! Mountain dew!

Academically speaking, corn whiskey, made from a mashbill of a government-mandated-minimum 81 percent corn (with rye and malted barley making up the difference) that usually sees the inside of a charred oak barrel exactly never. In other words, it’s a sort of bastardized, unaged bourbon (which requires at least 51 percent corn in its mashbill and some time sittin’ in charred oak).

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Because they’re most perfect for winter (hello, 27 degrees this morning!), because they’re freaking delicious and because I had a Groupon for some Ciao Bella burning a hole in my pocket — it’s Alexander Week over here at the Five O’Clock Cocktail Blog!

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Guest post by Sean Lorre, the Blogtender’s Husband

I love liquor. I do. I love the bite and the burn of a good, strong drink. Hell, I would down straight, over-proof bourbon with a dash of bitters regularly if it didn’t lead me to lose my car keys while playing disc golf* at 3 a.m. or puke in a dive bar sink on a second date. (Rose, should I not say “puke” on a blog about delicious cocktails?) [You should not tell the world that you puked on our second date, is what you really should not do. -- Ed.]

I suppose the more refined way to refer to my cocktail proclivities is “spirit-forward,” but since the watchword for 2011 around here is honesty I’ll stick with how I really feel; I love booze. I’ve always loved a good Manhattan, but the first Martinez I ever had (Flatiron Lounge, May 2005) introduced me to the world of historical mixology and I never looked back.  When a friend introduced me to this all-liquor variation on a classic Sidecar (Italian translation: Carrozzino) I was both intrigued and a bit wary. It turned out to be pretty damn good and so I share it with you today.

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Contrary to 100% of this blog’s content heretofore, there are plenty of things I’m up for discussing besides weddings. For example, Calvados, which I was lucky enough to try for the first time on its home turf about 13 years ago at an inn in Normandy. I remember a dining room resplendent with golden amber tones, although that may have just been the view down my nose into the bottom of my snifter. In fact, considering I can’t remember much else about that night, let’s go with that.

So anyway, back to weddings. One of my most favorite things to do, as perhaps you’ve already gleaned, is write a cocktail recipe. I love it so much that I’ll even craft a cocktail I have little interest in drinking. Last fall, my friend Harley asked me to write an appletini recipe for her brother’s nuptials. (Google docs is suggesting I correct “appletini.” First choice: Appleton. I hear ya, Google docs.) Read the rest of this entry »

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