It’s Mixology Monday again and we are hosted this month by Thinking of Drinking and North Shore Distillery’s Sonja Kassebaum. She has deemed this month’s theme to be absinthe, why because she simply adores the stuff. I am sure the cocktails coming forth from this one will surely not disappoint.

I decided to go call up a classic, the Monkey Glad. This classic cocktail was either created at by Harry MacElhone at his Harry’s New York Bar in Paris in the 1923 or by Frank Meier over at the Ritz. My vote is on Harry. The cocktail’s name comes from a surgical technique of the time that involved grafting monkey “glands” to humans.

Monkey Gland

1 1/2 oz. Gin
1 1/2 oz. Orange juice
2 tsp. Absinthe
2 tsp. Grenadine syrup

Combine in a shaker with ice. Shake well and strain into a chilled cocktail glass.

Mixology Monday XLVI

The theme for this Mixology Monday (hosted by Cocktail Virgin Slut) is tea. Tea cocktails are one of my favorites, so I jumped at the chance to update a classic cocktail with tea.

The Green Tea Gimlet is light and slightly sweet while still giving you what you came to a Gimlet for–vodka. And green tea is good for you. Does that mean this cocktail is good for you? I can’t say that, but I’ll let you think that if you want.

This cocktail is made with vodka, fresh lemon and a quick-and-easy green tea syrup. If you think you’ll want more green tea cocktails, infusing a green tea vodka or buying the one made by Charbay might be a good investment.

Green Tea Gimlet

1 1/2 oz. vodka
3/4 oz. fresh lemon juice
1 oz. green tea syrup*

Pour ingredients into a cocktail shaker filled with ice and shake vigorously for 20 seconds. Strain into cocktail glass and garnish with lemon wheel.

*Green Tea Syrup

1 cup water
1 cup sugar
1 green tea bag

Combine sugar and water in a sauce pan and bring to a boil. Pour into container and steep tea bag in the liquid for 6-7 minutes. Let cool. Refrigerate until ready to use.

MxMo XLV - Teas

Mixology Monday time again. We are hosted this month by Vidiot at Cocktailians who choose Vermouth as our theme. This includes sweet (Italian) or dry (French) vermouth, quinquina, aperitif wines, or any fortified, aromatized wine such as Lillet or Dubonnet.

With Halloween upon us I figured I could scare up something. I decided to go with this classic 1920s cocktail “Satan’s Whiskers” a gin cocktail sportinig both dry and sweet vermouth, orange juice, Grand Marnier and Orange Bitters. It can be made with blood orange juice if you wish to serve it blood-red rather than pumpkin-orange for your Halloween party.

Satan’s Whiskers

½ oz. gin
½ oz. dry vermouth
½ oz. sweet vermouth
½ oz. freshly squeezed orange juice
½ oz. Grand Marnier
1 dash orange bitters

Stir with ice, then strain into a stemmed cocktail glass. Garnish with orange twist.

Mixology Monday XLIII
more Halloween Cocktails and Punches

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Mixology Monday is back and this month the folks at eGullet are hosting. The topic for September is “Dizzy Diary” or more simply cocktails made with dairy products and eggs. Not sure how eggs made it in there as dairy, but hey, why not.

Having just completed the Bar Smarts course, I wanted to use some of my knowledge. I wanted to take a classic and modify it slightly and I chose the classic martini of 1/2 Gin, 1/2 Vermouth and a dash of Orange bitters. I also decided to take this martini from before dinner to after. We all need dessert ya know.

Here’s what I did. I used vodka rather than gin and replaced the vermouth with chocolate milk. What a got was a glass of chocolaty goodness with just a hint of spice from the bitters.

Chocolate Milk Martini

1 1/2 oz. Vodka
1 1/2 oz. Chocolate Milk (I made mine using half & half and chocolate syrup)
Dash Orange Bitters

In a mixing glass prepare you chocolate milk by adding the half & half and chocolate syrup. Next add your ice and a dash of bitters. Give the whole thing a stir. Next add in the vodka. Grab the metal part of your Boston shaker and secure it on the mixing glass. Shake well to get a nice froth and strain into a chilled cocktail glass.

Garnish with what else? A chocolate olive like the ones from Cholive.

Mixology Monday XXII - Dizzy Dairy - eGullet

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• Mixology Monday - Strawberry Ginger Martini (drinkoftheweek.com)

After a Mixology Monday hiatus following Tales of the Cocktail we are back on track for August. Felicia’s Speakeasy is hosting the event this month, the theme? Vodka is Your Friend. Yes, it is. I decided to make this from a few ingredients I picked up in New Orleans. I settled on 360 Organic Vodka, Acai Blackberry Syrup and ginger ale for bite. I’m calling it the Acai Blackberry Cooler.

Acai Blackberry Cooler

1 1/2 oz. Vodka (we used 360 Organic Vodka)
1/4 oz. Acai Blackberry Syrup
Ginger Ale
Crushed Ice

In a shaker filled with ice combine vodka and Acai Blackberry Syrup. Shake well and pour into an chilled Collins glass. Fill with more crushed ice and top with ginger ale.

Mixology Monday XLI
Acai Blackberry Syrup - Sonoma Syrup

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It’s Mixology Monday time again and this month Rumdood is hosting the event. Although, Rumdood is all about rum, he chose Ginger as this month’s Mixology Monday theme.

Having an almost full bottle of the amazing Ginger Liqueur Domaine de Canton on the bar, I seized upon this opportunity. After checking the Domian de Canton site, I found a plethora of drinks to try. It was hard to choose as they all looked tasty. I settled on the Strawberry Ginger Martini, it being the year of muddling fruit and all. The sweetness of the strawberries and the spicy ginger complement each other extremely well. Overall, this drink was easy, attractive and refreshing.

Strawberry Ginger Martini

2 parts Domaine de Canton Ginger Liqueur
1 part Vodka
2 - 3 Strawberries
Lemon/Lime Juice

Muddle the Strawberries in a Boston Shaker with the juice of one lemon or lime wedge. Add 5 - 6 ice cubes, the vodka (or gin if that is you inclination) and ginger liqueur. Shake well and strain into a chilled martini glass. Garnish with a slice of strawberry.

Mixology Monday XL

more ginger drinks

• Ginger Rogers (drinkoftheweek.com)

It’s Mixology Monday again and this month were are hosted by Chuck Taggart at The Gumbo Pages. Chuck picked the Amaro as the theme. If you don’t know what Amaro is, it is a variety of Italian herbal liqueur, commonly drunk as an after-dinner digestif. Amarai are typically made with herbs, roots, flowers, bark, and/or citrus peels steeped in alcohol, mixed with sugar and aged. Common brands are Fernet Branca, Cynar, and Luxardo. Even Jagermeister falls into this category.

I choose to feature a classic from 1948, the Corpse Reviver. So named for it’s restorative properties, the Corpse Reviver is cool mixture of Fernet Branca, Brandy and Creme de Menthe. It is great after a fine meal. Halloween is a given.

Corpse Reviver

1 1/2 oz. Brandy
1/2 Fernet Branca
1 oz. White Crème de Menthe

In a mixing glass filled with ice, combine the brandy, fernet branca and the crème de menthe and stir well. Strain into a chilled cocktail glass.

Mixology Monday XXXIX