Got The Fine Art of Mixing Drinks by David Embury today. If I get through this one, I think I graduate from farter-around to dilettante. Since it’s my current crush, I was determined to find something new and interesting to do with Cocchi Americano tonight. Cracked open the book to a random page, and what d’ya know…
Self-Starter
3 oz gin (I used Plymouth)
2 oz Cocchi Americano
1 oz apricot brandy
Get out a big-ass cocktail glass, stir, strain, and lament your stupid expensive hobby. The recipe actually calls for a 3:2:1 ratio of the ingredients, but hell. This one is good. Three ounces of gin won’t kill you, and I can’t do math.
The original version of this one called for Kina Lillet, but as I’ve mentioned in previous posts, this is no longer available. Cocchi Americano is close enough.
If anyone reads this thing, yell if you have requests for specific recipes / ingredients / tastes. I swear I make drinks that DON’T have Cocchi Americano. too.
Savory martinis! I tried this at SALT last night, and I really enjoyed it and want to make something like it: “Dirty, Salty, Savory Martini”
vodka, kalamata jus, mist of noilly prat
dry, roquefort stuffed spanish olives,
spanish flor de sal, french sel gri
I branched out tonight and made a martini with fresh strawberries. Not a big deal, but I haven’t made anything with fresh ingredients before, so it’s kind of fun… like cooking 😛
Sounds interesting! Martinis kick my ass, in general, so they’re a once-in-a-great-while thing for me. If you’re getting into muddling fresh fruit, I’ll post a couple that I’ve been enjoying. No vodka, though 🙂
Hah, I don’t mind trying more gin martinis 😀 We’ve been doing Tom Collins after dinner since we made up a bit of simple syrup, and we’ve both been enjoying gin a bit more.