Cocktail Hacker

    Hack What You Drink

Archive for the ‘Recipes’ Category

Review – The New Old Bar

Posted by Reese On July - 31 - 2014

Guest post by Elisabeth, Cocktail Hacktress in training.

The New Old Bar is a cocktail book authored by The Hearty Boys (Steve McDonagh and Dan Smith). The Hearty Boys have gathered a great collection of cocktail and snack recipes for your enjoyment. The book is very attractive, with great pictures and easy to read text. The Hearty Boys first cover some of the cocktailing basics in Chapters 1 & 2. Chapter 3 has a great selection of over 150 cocktail recipes for you to peruse. These cocktail recipes cover everything from classic cocktails such as the Manhattan to original recipes. Recipes for garnishes and bar snacks are also provided.

We tested out a few of the recipes in this book. The first of these was the “Mayfair” cocktail – a blend of gin, apricot brandy and orange juice. This one was definitely tasty and easy to drink. The Eastern Sin, a scotch-based drink wasn’t my favorite, but it could really appeal to someone that appreciates a unique cocktail.

Sloe Gin Froze

Finally, we tried the Sloe Gin Froze. This drink was a blended drink, which was absolutely perfect for July. As published, this recipe was way too sweet for Reese. I tend to prefer the sweeter cocktails, but I would probably even eliminate the simple syrup. If you are looking for a good summer cocktail, I highly suggest giving sloe gin a try. If you are looking for a well-rounded cocktail recipe book, pick up “The New Old Bar” at a bookseller near you!

Sloe Gin Froze
1.5 oz sloe gin
1 oz ginger liqueur
0.5 oz fresh lemon juice
0.5 oz simple syrup
1 cup cracked ice
Lemon wheel for garnish

Combine the ingredients in a blender and blend on high until smooth. Pour into a well-chilled glass and serve garnished with a lemon wheel. Yield – 1 cocktail.


† The product reviewed here was provided to me as a free sample. If you’re wondering what that means check out my sample policy.

What I’m Drinking Now: Blueberry Tequila Fizz

Posted by Reese On April - 21 - 2014

The family wanted an interesting cocktail for Easter so I used my cocktail super powers* and sprang into action.  I wanted tequila as the base, but wanted the cocktail be fresh, fruity and light.  I opted for blueberry juice and found meyer lemons at the market which added a nice touch of sourness and added complexity.  With a touch of soda water, the Blueberry Tequila Fizz was born.

Blueberry Tequila Fizz

Blueberry Tequila Fizz
2 oz Blanco Tequila
2 oz Blueberry Juice
1/2 oz Meyer Lemon Juice
1/2 oz Simple Syrup
1) Combine, add ice and top with soda water

Note: The blueberry juice we used was pure blueberry juice, but blueberry juice cocktail works pretty good too.

* Super powers may be exagerated

What I’m Drinking Now: Meyer Lemon Southside

Posted by Reese On January - 6 - 2014

We were hanging out on Sunday enjoying the snow and I got to thinking about how long it had been since I put on my cocktail thinking cap and started pondering what I’d like to mix up.  I had meyer lemons left over from a recipe we made on New Year’s Eve and I wanted to mix up a cocktail that would play off their complex and subtly sweet flavors.  I was originally thinking whiskey as the base, but decided it would be too strong.  Then I landed on gin and shortly there-after realized there was already a classic cocktail, the Southside, based on gin, lemon and mint.  Thinking time is over…mixing time begins.

Meyer Lemon Southside

The recipe for the Southside that I found in The Joy of Mixology called for muddling the mint, sugar and lemon.  I didn’t want the mint to be the star so I opted for a different tact.  Toss all the ingredients in a shaker, give it a few solid shakes, but don’t shake the hell out of it, strain and enjoy.

Meyer Lemon Southside
2 oz Gin (go with a light option)
1 oz Meyer Lemon Juice
1/2 oz Simple Syrup
5-6 Mint Leaves
1) Combine ingredients in a shaker with ice
2) Shake firmly 10-12 times
3) Strain into a cocktail glass

Very tasty and really great to be mixing up cocktails again. Let’s do more of this, shall we.

What I’m Drinking Now: Where the Buffalo Roam

Posted by Reese On April - 7 - 2013

Tonight’s cocktail comes to us from Vesta Dipping Grilling in Denver, CO.  Elisabeth found the recipe in their email newsletter and we decided to give it a go.  Very, very good call.  The drink strikes a great balance between sweet and sour with the flavor of the sage giving a really cool earthy quality to the cocktail.  The bitters add complexity without getting in the way of the core flavors and the applejack adds just a touch of apple essence.  Overall it’s a very refreshing cocktail for the coming summer.  A word of warning, they can go down quite quickly if you’re not careful.

Where the Buffalo Roam

Where the Buffalo Roam
1 1/2 oz Bourbon
1/2 oz Applejack
1/2 oz Grenadine
1/2 oz Lemon Juice
2-3 oz Ginger Beer
Peychauds Bitters
4-5 leaves of Fresh Sage
1) Muddle the sage leaves and bitters
2) Add the spirits and juice
3) Shake with ice and strain into a highball glass with ice
4) Top with Ginger Beer
5) Garnish with sage leaves
*Note: We opted to muddle directly in our highball glass, add the spirits, juice and ice, stir well and top with ginger beer.  The result was very tasty and a bit simpler.

What I’m Drinking Now: Maple Mule

Posted by Reese On February - 5 - 2013

Shortly after I posted a tweet two weeks ago about having won the Crown Maple shot competition, one of my best friends sent me a text with a picture of what he was drinking that night. More than apropos, it was a Crown Maple based Moscow Mule.  A Maple Mule, if you will.

Maple Mule

The drink sounded great, so tonight I whipped up my own version and I’m loving it.

Maple Mule
1 1/2 oz Vodka
1/2 oz Crown Royal Maple Finished
1/2 Lime
Ginger Beer
1) Combine vodka and Crown Maple in a glass with ice
2) Squeeze in the half lime and drop in
3) Top with ginger beer

The maple aroma and flavor are light and subtle and play really well with the lime and ginger flavors. The drink isn’t overly sweet and goes down very easily.  The copper mug is optional but awesome if you can pull it off.

A very deep hat tip to Conrey for bringing this drink to my attention and for the great picture.