An Irish spin on a vintage cocktail recipe that originally called for bourbon.
'Cointreau' on Serious Eats
The Improved Cocktail was originally more a template than a recipe. It was originally a way to take a basic cocktail and... well ... improve it, by adding another ingredient.
With pear brandy, orange liqueur, and rhubarb shrub, this drink keeps the spirit of the Sidecar with three bold flavors.
Whatever your feelings are regarding the Cosmopolitan, it is arguably one of the most influential cocktails to come along in the past 25 years. Now, it's time for an upgrade, a re-imagined Cosmo for today's tastes.
This aperitif cocktail will appeal to those who would normally order a wine spritzer or kir royale, but it has a lovely bitterness from Dubonnet Rouge, an aromatized wine that contains quinine, herbs, and spices.
I used a 100-proof rye whiskey in place of bourbon, and I tinkered with the bitters, replacing the Peychaud's with lemon bitters to highlight the citrus notes in the beer. And most importantly, I used a doppelbock wheat beer in place of the Champagne. If you can't find this brew, substitute any good quality bock or wheat beer. If you can't find lemon bitters, you can muddle lemon peel into the mixing glass before you add the other ingredients.
This genever cocktail from Highlands Bar and Grill in Birmingham is may look like Tang, but it's boozy stuff, with a wonderfully fragrant Satsuma juice base.
Not quite a traditional recipe, but with very traditional flavors, Ryan Gannon's version is "firmed up" with Cointreau.
The name may come across as downright demure in this era of porn-star rum and drinks dubbed the Screaming Orgasm or Slippery Nipple (and that's not even mentioning more recent, explicitly named drinks—this is a family joint, after all), but the Between the Sheets bordered on the eye-winkingly naughty when it debuted in the early 1930s.
With an approachable yet distinctive flavor, Irish whiskey isn't called for in a great many cocktails, but there are a few drinks that are handy to have in your repertoire when the Powers comes out to play. Here's a contemporary cocktail that features Irish whiskey to good effect: the Weeski.
The recipes in Cocktail Techniques are split into two sections—classics and originals. While comparing and contrasting the classic recipes with Uyeda's versions, using his techniques, is an enjoyable and enlightening experience, the book becomes especially compelling when it turns to his original creations.
This version of the White Lady is light and fresh, blending the subtle botanicals of gin with the sweetness of Cointreau and the tartness of lemon juice. Though the proportion of gin is high in Uyeda's iteration, his technique skillfully blends the flavors of the cocktail in such a way that it tastes as lovely and ethereal as it looks.
[Photograph: Paul Clarke] For me, chocolate is one of the most appealing flavors in the culinary universe, but it's hard to make into a decent cocktail. Not that there aren't plenty of chocolate-laden drinks out there. But most of the...
The Periodista is very easy to love. Starting with the basic rum-lime-sugar building blocks of a daiquiri, the Periodista is gussied up with the addition of two liqueurs: Cointreau, the dry orange liqueur that lends crispness and elegance to most drinks it encounters, and the aforementioned apricot liqueur, which makes the drink richer more alluring.
This tart and refreshing cocktail, adapted from Kate Simon's Tiny Bubbles: Fizzy Cocktails for Every Occasion is quite a bit more complex and tasty than the bottle of subpar prosecco you're likely to find in the New Year's Eve party fridge. It's a variation on the South Side cocktail, with the bitter oils of the citrus contributing a refreshing pungent note, and the bubbly adding brightness and light.
In general, bourbon tends to work best in cocktails when its flavor can stand front and center, lightly adorned by trace amounts of other ingredients. Here's a drink that fits the bill: the Appetizer No. 4.
Based on gin and flavored with the richness of orange marmalade and the crispness of Cointreau, the Breakfast Martini is particularly well suited as a brunch cocktail.
While tequila can sometimes be a polarizing, I have yet to meet anyone who doesn't enjoy a glass of Champagne. In Fiesta at Rick's, Rick Bayless makes one of the most light and lovely apertifs I've had in a long time. Mixing up a batch of these at home brought to mind the easy drinking qualities of a mimosa as well as the bracingly limey refreshment of a margarita.
As tempted as I am to select a drink recipe this week related to Wednesday's post on fern bars, I'm just not gonna go there. Besides, if you really want a recipe for a Sex on the Beach or a Slippery Nipple, there are plenty of sources where you can satisfy that particular craving. Plus, you don't need to probe the mixological offerings of the leisure-suit era if you're looking for drinks with a lecherous wink in their makeup; for example, look no further than the Maiden's Prayer.
The Drink Without a Name uses vodka's neutral character to soften the blow of its two other vibrantly flavored ingredients: the dry, orange-flavored Cointreau and the bombastic, herbaceously complex green Chartreuse.