One thing about keeping up a cocktail blog is that one can never have enough glassware. With so many different types of drinks, we need a wide variety of glasses—and of course we want them to be stylish and durable, too.
Ravenhead is a family glass business founded in 1892 in St. Helens, England. They began making art deco-style domestic glassware in the 1930s. We love supporting companies with such long and interesting pasts, and were delighted to receive a sampling of Ravenhead’s party glasses.
The designs are classic. We love having good-looking glassware that doesn’t distract from the look of the drink itself. The glass is well weighted in the hand and we can attest to its sturdiness, since we accidentally knocked two against each other when washing them and they didn’t break or scratch.
Even though this post was sponsored by Ravenhead, we will always review products honestly. Contrary to popular belief, free products aren’t automatically better.
(Source: airows, via viceandversa)
We love neckwear as much as the next person. (Patrick even maintains a tumblr called Tweedy Impertinence.) This stylishly named cocktail from Tasting Table uses ingredients we’ve been digging lately, like orgeat. By the way, did you catch the news that Jim Meehan of PDT is the new drinks editor of Tasting Table? One more reason to love the site!
1½ oz. Bourbon
¾ oz. Orgeat
¾ oz. Lemon juice
½ oz. St. Germain
Shake ingredients together with ice. Strain into a lowball glass with ice and garnish with a lemon twist.
At first we thought the combination of St. Germain and orgeat would be too floral, but they actually balance really well with the lemon. St. Germain is always wonderful for smoothing out a cocktail. The bourbon adds some much-needed depth and spice. This is the perfect summer cocktail—fresh, bright, and icy.
We have been enjoying a string of warm days, inspiring us to take our bourbon experiments to the freezer for some popsicles. We used a recipe from finecooking.com.
Chocolate Bourbon Pops
½ cup Granulated Sugar
3½ oz. Dark chocolate (70-72%), chopped
2 Tbsp. Dutch-processed cocoa powder
⅛ tsp. Salt
2 Tbsp. Bourbon
Combine all but the last ingredient in a saucepan and add two cups water. Bring to a boil over medium heat, whisking constantly. Transfer to a pitcher or measuring cup with a spout to cool for half an hour. Stir in the bourbon. Divide the mixture among the popsicle molds and freeze for at least three hours.
These pops are intensely chocolatey with a hint of bourbon to add some fun. It’s almost like eating a frozen brownie, which, if you ask us, is a high mark to achieve.
We used an ice pop mold from IKEA. It was inexpensive and it works really well.
Coffee cocktails are often too acidic or too sweet for our tastes, but this one is a winner. The recipe is from Imbibe.
Francis the Mule
2 oz. Bourbon
½ oz. Orgeat
½ oz. Coffee, chilled
½ oz. Lemon juice
2 dashes Orange bitters
Shake all ingredients together with ice and strain into a martini glass. Garnish with a lemon twist.
Bourbon, coffee, and orgeat, with its strong almond flavor, are predictably delicious together. What makes this recipe unique is the citrus juice and bitters, which add considerable brightness to what might otherwise be a too-rich mixture.
We recently visited Teardrop Lounge, a bar in Portland known for its creative cocktails. A few of the bartenders recognized Patrick because his brother Nick is a pretty common visitor there. In fact, they even make exclusive ingredients that can only be used to mix drinks for Nick.
When a bartender asked Patrick, “Would you like to try the 52 Skidoo, since you are the literally the only person we can open this bottle for?” of course Patrick obliged. She described it as an adaptation of an old fashioned using their house-made cherry digestif, a liqueur made from the pits of Teardrop’s brandied cherries. It was so tasty we knew immediately that we should try to replicate it at home.
2 oz. bourbon
¾ oz. Cherry Heering
3 dashes Angostura Bitters
Combine all ingredients with ice in a mixing glass and stir. Pour into a lowball glass with a large ice cube. Garnish with an orange peel.
This was a pretty good adaptation of Teardrop’s 52 Skidoo. It’s slightly sweeter than their version, likely because their cherry digestif is made from cherry pits, which makes it less sweet and more bitter than Cherry Heering. We used a fairly spicy bourbon to offset the cherry sweetness, making this a well-balanced cocktail.
This brunch cocktail was inspired by The Clooney recipe from Tasting Table. Its low alcohol content makes it perfect for day drinking on long summer weekends.
2 oz. Cold coffee
1 oz. Bourbon
½ oz. Thyme simple syrup
½ oz. Unsweetened almond milk
1 dash Charred pineapple bitters
1 sprig Thyme
Mix all ingredients except thyme sprig in a cocktail shaker with ice. Shake vigorously to combine. Strain into a highball glass with ice and garnish with the thyme sprig.
This drink is creamy and slightly acidic from the coffee and charred pineapple bitters. The bourbon and herbal notes from the thyme balance it nicely. We thought the mixture was a little bit like chai tea.
Happy weekending! (photo by Ian Norris)