Since the last post, it’s been crazy busy but I didn’t stop making drinks!
Here we have a Bourbon Smash:
2 oz borbon (I used Knob Creek)
4 wedges of lemon
2/4 oz simple syrup
Small handful of mint (and some for garnish)
2 dashes of Angostura bitters
1. Add all ingredients in the shaker and muddle
2. Add ice and shake vigorously, strain into glass
3. Add cracked ice and garnish
I’m still waiting for the day it becomes warm enough again so I can sit on the porch while sipping on my Mint Julep… maybe next week. This drink is meant to be strong and boozy so one can enjoy the drink for a longer period of time than regular cocktails.
2 1/2 oz. bourbon
1/4 oz. simple syrup
1 white sugar cube
Handful of mint
1. Add all ingredients into a glass/julep cup and muddle
2. Fill the glass with crushed ice and stir
3. Garnish with a sprig of mint
As per my friend’s request, I made Greyhound with freshly squeezed grapefruit juice. But unfortunately, she didn’t turn up to dinner until there was no more grapefruit to make the drink!
4 part grapefruit juice
1 part vodka
1. Fill glass with ice
2. Pour grapefruit juice and vodka into glass
The same friend wanted candied grapefruit peels to go with the greyhound; since I had half a grapefruit at home, I made some too:
To make the candied grapefruit peel, I referenced this video but since the quantity was a lot less, I just used less sugar and water. And once completed, I left it in the fridge overnight for it to cool down and dry:
Fun fact #1: Greyhound used to be gin + grapefruit juice, but now it has become the norm to serve with vodka instead of with gin.
Fun fact #2: If you rim the glass with salt, it becomes the Salty Dog.
Same as the Savory Cilantro Cocktail Attempt #1, but this time around, I used tequila instead of vodka.
I personally liked the vodka version more, just because I’m not a tequila-person and more of a vodka-person… however, if you prefer tequila, try it. I’d love to receive some feedback.
On another note, this drink still needs a name!
I grabbed a sprig of rosemary from a friend’s backyard this morning and made some rosemary simple syrup for this drink. I should have picked more carefully… the one I used for garnish wasn’t that… pretty. The drink tasted heavenly though!
2 oz. gin
1/2 oz. rosemary simple syrup*
1/2 oz. lemon juice
Garnish: lemon slice & rosemary
* Rosemary simple syrup: I used 1 sprig rosemary + 3 oz. water + 3 oz. sugar
1. Add gin, rosemary simple syrup and lemon juice into shaker.
2. Add ice; shake vigorously.
3. Pour into a glass, add crushed ice and top with club soda
4. Garnish with lemon slice and rosemary
Another hot day in Los Angeles yesterday, and since Pimm’s is my new thing, I made Three Seasons.
According to the “Bartender’s Choice” App (mentioned here), you are meant to make Pimm’s Cup with strawberries. I personally haven’t had ones with strawberries in them so I didn’t bother with my last one, and I substituted the strawberries with raspberries for this Three Seasons.
1 oz. Pimm’s No.1
1 oz. Gin
1 wedge lemon
1 wedge lime
1 wedge orange
A few pieces of raspberries
3 slices (English) cucumber
Small handful of mint
(This looked yummy as is even before muddling!)
1. Pour Pimm’s and gin, and add lemon, lime, orange, mint, cucumber and raspberries in a glass.
2. Muddle everything.
3. Add ice and top with Sprite.
Once again, I used Persian cucumber. You probably won’t find me using English cucumber but it is recommended that you use English ones.
On another note, I should probably invest in tall glasses and stop drinking from a mixing glass…
I’ve been wanting to make a savory cocktail with cilantro for the longest time but all of the recipes I found online claimed to be “savory” but still had simple syrup in them! I have been a sweet-tooth all my life but lately I’ve had no desire to take in any sweetness. So, the less sweet things are, the better for me.
This was my first attempt but it turned out pretty good. Now I need to come up with a name – any ideas?
2 oz. vodka
1.5 oz. lime juice
6 slices persian cucumber
1 thin slice tomato
Small handful of cilantro
1 pinch of dried chili
Salt & pepper
1. Prep glass: moist part of the outside rim with lime juice, then sprinkle salt & pepper.
2. Throw cucumber, tomato and lime juice into the shaker, muddle.
3. Add cilantro and chili, muddle lightly. Sprinkle a little bit of salt & pepper.
4. Add ice and shake vigorously. Taste and add more salt & pepper according to your taste.
5. Strain and add crushed ice.
6. Garnish with cilantro leaves, sliced cucumber and sprinkle of dried chili.
I think it tasted like a week-long holiday on one of the small islands in Thailand. I will try next time with tequila… I would imagine it would be a Mexico-version of my holiday on an island. Stay tuned!