AMARO Amaro is an Italian herbal liqueur that has been gaining in popularity and availability in the U.S. recently. It is traditionally made by infusing grape brandy with a mix of herbs, aromatic bark, citrus peel and spices. Amaro is often drank as an after-dinner digestif and there is a huge variety to try. […]
THE NOBLE EXCHANGE The Noble Exchange has become one of my most frequently enjoyed cocktails, usually imbibed as a nightcap. I originally found this recipe included with a bottle of Cyrus Noble bourbon. This recipe also works great with rye, if you prefer the spicy nature of a rye. Recipe 2 oz Bourbon or Rye
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DESTROYER COCKTAIL The Destroyer Cocktail is one of the more mysterious cocktails in my repertoire. I like to pull this one out to surprise guests and have them try to guess the ingredients. The tequila is a surprise and blends well with the Dubonnet and orange liqueur. And it’s hard not to like a name
DUBONNET COCKTAIL The Dubonnet Cocktail was the preferred cocktail for Queen Elizabeth. It’s a great cocktail to feature a good gin. Basically a good classic martini but substituting the dry vermouth with the sweeter Dubonnet. Recipe 2 oz Gin 1 oz Dubonnet Rouge Twist of Lemon Combine all ingredients in a cocktail shaker. Add ice
DUBONNET ROUGE My introduction to Dubonnet Rouge was receiving a partially used bottle from my brother-in-law, who didn’t like it. I accepted it as a challenge to find some good cocktails that might change his mind. Dubonnet Rouge is an aperitif that blends red wines with herbs and spices. The U.S. version is different from
APPLEJACK (CALVADOS) RABBIT Calling this a Calvados Rabbit wouldn’t really make sense, so we’ll keep with the Applejack in the name! This is a nice, bright, citrusy cocktail featuring the apple flavor of Calvados. The maple syrup adds the sweet element and at 1/2 oz keeps the maple flavor subtle. Recipe 2 oz Calvados 3/4
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PRINCESS MARY’S PRIDE This cocktail was created in honor of Princess Mary’s wedding in 1922. It’s like a Manhattan with a hint of spice from the Dubonnet. If you’re lacking the Dubonnet, you can substitute sweet vermouth and perhaps a dash of Campari or other bitter element. Recipe 2 oz Calvados 1 oz Dubonnet rouge
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LOUISIANA HAYRIDE This recipe comes from New Orleans chef Donald Link. It’s a nice combination of bourbon with a touch of peach and lemon along with the apple in Calvados. I adjusted the original recipe a little to dial down the peach and dial up the bourbon. There are a lot of flavors to play
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FORBIDDEN APPLE This champagne cocktail looks like a strong candidate for my Thanksgiving beverage this year. I always like some bubbles during a long afternoon of prepping the turkey and making the side dishes. The combo of apple and orange coming from the Calvados and Grand Marnier works really well here. Recipe 1 oz Calvados
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CALVADOS Calvados is a brandy made with apples, or in some cases pears. To be called “Calvados”, it needs to come from the Normandy region of France. Several varieties of apples may be used in producing Calvados. The fruit is first made into a dry cider and then distilled. After aging for two years in
