Category Archives: Vermouth

A Greeting to Colder Days: Scotch Cocktails

Well, it finally happened, folks. I woke up this morning, and the weather was in the 50s. I think that means that Summer is officially over, and, as a certain doomed vassal lord might say, Winter is, in fact, coming. We’d better get a towel.

With the weather starting to turn, I thought whiskey might be a good choice for this week. Or, rather, whisky, as I decided to make scotch cocktails this week. In case you don’t know, if it’s from America or Ireland, it’s whiskey; if it’s from Scotland or Canada, it’s whisky. I hear there are also a few Japanese brands on the rise that are called whisky, since they’re made in a similar style to scotch.

In any case, scotch is this week, but scotch isn’t for everyone. However, if you’re curious about scotch, there might be a few introductory cocktails here that you can try. If you already like scotch, then you probably aren’t huge on putting them into to cocktails. But experimentation can be a good thing, and some of these cocktails might make you happier than simply drinking your scotch neat all the time.

You can use whatever scotch you want for these, I suppose, but I do highly recommend that you use a decent and not-too-expensive blend. You don’t want to waste your expensive single malt. I’m using Chivas Regal 12 for all of these. For a blend, it’s very good, and its only about $30 for a fifth where I live, which for scotch isn’t that expensive.

Now let’s get too it.

Mamie Taylor
-2 oz Scotch
-1/2 oz Lime Juice
-3-5 oz Ginger Beer
-Lemon Wedge

Mamie Taylor

To start our scotch adventure, we begin with a pretty easy to drink cocktail. This goes down really smooth and has a nice hint of whisky to help you become acquainted with the flavor. If you’re new to scotch, this is a good place to start. Just don’t expect other scotch drinks to taste like this, because they won’t. Oh dear god, they certainly won’t.

On the other hand, if you already like scotch, you ought to go ahead and skip this drink, because there’s a good chance you’ll think it’s an abomination. It’s true that such a mixture more traditionally calls for bourbon, but it still makes sense to use scotch. So if you think this might be an abomination, don’t be that guy that makes it and complains about it. You already know you won’t like it. Just skip it.

Pour the liquid ingredients into a ice-filled highball glass, stir gently, and garnish with the lemon.

Scotch Buck
-2 oz Scotch
-Lemon Wedge
-3-5 oz Ginger Ale

Scotch Buck

And now for something completely similar.

“Buck” is usually used to describe a tall drink that mixes liquor and ginger ale over ice. I thought it would be a nice and easy step from the last drink, and the two cocktails are definitely alike. The Scotch Buck, however, has a more pronounced scotch flavor. I think we can thank the less pronounced flavor of ginger ale compared to ginger beer for that.

Since the scotch flavor is stronger here, this might be a better introductory scotch cocktail than the Mamie Taylor. The latter is likely to leave you without a very good idea of the taste of scotch, or how it differs from other whisk(e)ys. The Buck can educate you where the Mamie Taylor can’t. However, again, if you are already a scotch drinker, you might not like this. Be forewarned.

Fill a highball glass with ice, squeeze the lemon wedge over it, and pour the liquid ingredients in. Stir gently and enjoy.

Godfather
-2 oz Scotch
-1 oz Amaretto

Godfather

This drink isn’t bad at all. In fact, it’s quite nice. That being said, this is still an offer you could probably refuse. I mean, you have a decent scotch and the only thing you can think to do with it is add amaretto? You probably don’t deserve decent scotch, if that’s the case.

Still, this drink is very nice. It’s slightly sweet and nutty, and it still fills that roll of being an easy scotch-based drink if you don’t already have a taste for scotch. It’s just that the character of the scotch really doesn’t come through, so it remains in a weird introductory drink limbo. But if you’re interested, it’s simple and it tastes good. Have at it.

Shake the ingredients with ice, and strain it into an ice-filled rocks glass.

Rusty Nail
-1 1/2 oz Scotch
-1 oz Drambuie
-Lemon Twist

Rusty Nail

If you already like scotch, this is the liqueur-and-scotch combo for you. Scotch comes out more here than in the other three drinks I’ve tried so far. Of course, it helps that Drambuie is scotch-based to begin with.

This is sweet, with some interesting spicy flavors and anise notes. The lemon peel is also absolutely essential, as well. It adds so much to the aroma, which does a lot to make this drink more complex.

If you’re new to scotch, this is where the drinks start getting tougher. If you haven’t acquired a taste for it yet, go back to level one and don’t use the warp zone this time. You’ll develop that taste soon enough, and then you’ll be more likely to enjoy this drink with an appreciation for scotch, rather than thoughts about tetanus.

Combine the liquid ingredients in an ice-filled rocks glass, stir, and garnish with the lemon twist.

Blood and Sand
-1 oz Scotch
-1 oz Orange Juice
-3/4 oz Sweet Vermouth
-3/4 oz Cherry Brandy

Blood and Sand

This drink is named after a really old movie that is apparently somewhat of a classic. I’m no cinema buff, though, so I can only tell you that it has this name because of the amber color, that looks kind of like blood-stained sand. And there’s your educational fix for the day.

This drink is pretty good, and it smells absolutely wonderful. However, the cherry brandy gives a bit too much of a sugary taste. This drink isn’t overly sweet, but the sweet ingredients are very noticeable. So, take that for what it’s worth.

Also, you’re apparently supposed to use blood orange juice for this cocktail, in keeping with the theme, of course. I’m a hardcore rebel (read: there weren’t any blood oranges at the grocery store), so I used a regular old navel orange. Take that, The Man.

Shake the ingredients with ice and strain it into a martini glass. If you want to get fancy, garnish it with a flamed orange peel. I’m too lazy for that shit.

Rob Roy
-2 1/2 oz Scotch
-1/2 oz Sweet Vermouth
-1 dash Angostura Bitters
-Maraschino Cherry

Rob Roy

And here we reach the scotchiest of these drinks. A Rob Roy is a Manhattan made with Scotch, and that’s exactly what it tastes like. It has a good balance between sweet and bitter, it’s strong, and it’s delicious.

I’ve suggested that you use blended scotch in these cocktails, but using a decent single malt is acceptable with this drink and okay I just need to put this sentence on pause for a minute to let you know that I just used the aroma to counteract the rather rank odor of my cat’s flatulence. When the hell did he have eggs? Anyway, scotch can fix cat farts. The more you know.

As I was saying, it’s okay to use a single malt for this drink. The scotch is completely dominant, so it’s alright to use vermouth and bitters to add some complexity, in my opinion. If you have a $200 scotch, then you probably don’t want to use it here, but I don’t see a reason why lesser single malts can’t shine here.

Stir the liquid ingredients with ice and strain it into a martini glass. Garnish with the cherry.

Denouement
Don’t worry, folks. I’ll do something less classy soon. See you next week.


There’s a Frat Boy in All of Us: Jägermeister Drinks

Hello, fine people. It’s that time of year again. Students are saying goodbye to sleeping in every day and saying hello to staying up all night. College is starting back up, and I thought it would be appropriate to use this as an opportunity to highlight that godawful staple of college parties we call Jägermeister. That’s right — we’re getting super douchey this week.

Speaking of douchey, I never realized how condescending Jägermeister is. Before you you even open it, there are arrows on the cap to show you which way to turn it to open. Apparently Jägermeister assumes that most of its target market don’t understand the concept of righty-tighty/lefty-loosey. I’m not a fan of Jäger, but I’m sure that most people who are fans of it are smart enough to figure that out. I believe in you, Jäger-lovers.

On that note of camaraderie, let’s get right into it with a drink that I suppose I can’t avoid doing.

 

Jägerbomb
-1 shot Jägermeister
-Red Bull or Beer

 Jägerbomb

So, I just finished my first Jägerbomb ever, and I now officially hate myself. It’s like chugging carbonated child’s cough syrup. By the way, did I mention that you generally chug bomb-shot drinks? Because you do. Which is fine enough when you have a beer base, but as it turns out energy drinks aren’t meant to be chugged. I’m going to be a bit jittery for a few minutes.

In any case, if you happen to have taste buds, you don’t have to use Red Bull. Jägerbombs were originally made with beer. But then Red Bull got popular, and then alcoholic drinks with Red Bull got popular with idiots, and then Red Bull replaced beer in the already-unholy Jägerbomb.

Okay, maybe I’m a bit too harsh. Drinking energy drinks with alcohol isn’t a hugely terrible idea. Drinking a lot of energy drinks with alcohol definitely is, though. If you must do a Jägerbomb with Red Bull, you should probably only do one, and you should probably do that at the beginning of your drinking session, before you’ve consumed too much alcohol.

That being said, feel free to use beer instead of Red Bull. This might get you some odd looks though; the frat boy who works with my wife said, “Who makes Jägerbombs with beer? What is this bougie bullshit?” Bougie here, as far as we can tell, means bourgeoisie. But, I think it actually makes more sense to use a beer base — a beer with a shot of the hard stuff in it is a much better way to get a quick buzz than an energy drink with alcohol. In fact, that latter has the opposite effect, with the caffeine masking some of the symptoms of intoxication. I guess if you don’t want to feel like you’re getting too drunk, then the energy drink is the way you want to go. But I’m also pretty sure that most people doing Jägerbombs want to feel drunk, so I really don’t get the point of using Red Bull.

But, I have bowed to fashion, and fashion dictates I use Red Bull. Woe unto me.

Pour the Red Bull or beer into a pint glass and the Jägermeister into a shot glass. Drop the shot glass into the pint glass and chug it down. Hate yourself almost immediately afterward.

 

Jäger Barrel
-2 oz Jägermeister
-Root Beer

 Jäger Barrel

So, I checked the Jägermeister website for recipes, and without any surprise whatsoever, most of the recipes they feature are Jägermeister plus carbonated beverage. Clearly Jäger just inspires creativity.

In any case, I picked one of their carbonated beverage concoctions, and drank the result. I’m not sure why I picked this one, because I’m not a huge fan of root beer. I guess it sounded more interesting than the others (and the idea of Jäger and orange soda just makes me cringe). However, given my disdain for both of the ingredients, this drink isn’t terrible. If you like root beer, I could legitimately see why you might enjoy this.

That being said, I’m never going to make this for myself again. And even if you like the ingredients this really has nothing on the Rum and Coke.

Pour the Jägermeister into an ice-filled rocks glass or highball glass. Fill with root beer.

 

Bed of Roses
-2 oz Jägermeister
-1/2 oz Grenadine
-1/2 oz Lemon Juice

Bed of Roses

This is another recipe I found on the Jägermeister website, and it has an incredibly stupid name. It’s also put together rather stupidly. The person who made this recipe clearly knew something about putting together drinks, because it follows the standard base-plus-sour-plus-sweet formula. However, they obviously didn’t know enough about putting together drinks, because it has way too much grenadine and way too much Jäger. All the ingredients are fighting each other rather than working together to make a good drink. The lemon juice makes it taste a little bit like iced tea, but that’ the only highlight.

A better version of this might cut the grenadine in half, the Jäger down to maybe three quarters of an ounce, and add perhaps an ounce and a half of whiskey (preferably North American). I’d also recommend using homemade grenadine (just make a syrup with pomegranate juice), but I understand that most people are too lazy… err… busy to do that. However, this hypothetically better version of the drink is not the version I drank. Don’t make this drink. Just get some tea-infused vodka, and you’ll have basically the same experience, but much better.

In case you want to blatantly ignore those last two sentences, shake the ingredients with ice and strain it into a cocktail glass. Don’t say I didn’t warn you.

 

Black Sunset
-1 1/2 oz Jägermeister
-1 oz Spiced Dark Rum
-2 oz Pineapple Juice
-Lime Wheel

Black Sunset

Oh my God, real liquor. Real liquor, I missed you so much. Never leave me again.

This is another drink from the Jägermeister website, and I guess it proves that they can put together a moderately successful cocktail if someone presses them enough. This also made me realize why most of the cocktails on their website seem odd to me: They use too much Jäger. I suppose it makes sense that the company would try to get you to drink more of their product, but in terms of mixology, it doesn’t make sense.

You see, Jägermeister is a liqueur. Generally, liqueurs are either enjoyed by themselves or as a complimentary flavor in a cocktail. Of course, several cocktails are made to showcase the liqueur, but more often than not they’re used to highlight the liquor. So it’s really weird that this cocktail calls for more Jäger than rum. If you decide to make this, I suggest switching the amounts of Jäger and rum.

Either way, though, this drink isn’t half bad. It’s very tropical, and the Jäger manages to not be over-powering for once. It would, however, be better with more rum flavor (hence my suggestion), but it’s going in the right direction. It’s not a bad if you just want a simple cooler to nurse for a bit.

Shake the liquid ingredients with ice and strain it over fresh ice in a collins glass. Garnish with the lime wheel.

 

Jäger-Rita
-2 oz Tequila
-1 oz Jägermeister
-1 oz Lime Juice
-Lime Wedge
-Salt

 Jäger-Rita

Yes, I know how silly the name is, but it’s also pretty standard for something like this. A recipe for a Margarita made with Jäger is on the Jäger website, but this isn’t it. They recommend making it by replacing the tequila with Jäger. But a that makes no sense — a Margarita without tequila is not a Margarita. It also makes more sense to replace the liqueur in a Margarita with another liqueur. So that’s what I did.

In any case, if you like Jägermeister, you might like this. I, however, can’t drink this without grimacing. This is pretty much the best way to ruin a Margarita. I find that tequila has a tendency to work with flavors that it has no business working with, like chocolate or coffee. Jägermeister, as it turns out, is not one of those flavors. Anise might work, but you’d need to use a much higher quality spirit, like absinthe or a good absinthe substitute.

Start by using the lime wedge to rim a cocktail glass with salt. Set the lime wedge aside. Shake the liquid ingredients with ice and strain it into the glass. Garnish with the lime wedge, and wonder why you’re doing this to yourself.

 

Jäger Manhattan
-2 oz Bourbon (or Rye Whiskey or Canadian Whisky)
-3/4 oz Sweet Vermouth
-1/2 oz Jägermeister
-Maraschino Cherry

 Jäger-Rita

If you drink Manhattans, this might already sound like an abomination. This cocktail was suggested to me by a Reddit user on the wonderful r/drunk sub, and the idea is a Manhattan with Jägermeister replacing the bitters. If we are to consider Jägermeister as a legitimate alcoholic beverage, instead of as the stuff that fuels bad college parties (the idea that, in fact, inspired this blog post), then this drink seems less abomination and more experimentation.

This cocktail isn’t bad, really. But in all honesty, I came away from it wondering what the point was. The Jäger gets overpowered by the whiskey, and I fear that increasing the amount of Jäger would ruin the drink. I suppose I could have tried garnishing it with star anise or using slightly less vermouth to bring out the Jäger more, but I still think a regular Manhattan would be better. The bitters add a nice spice and kick to the drink, and an intensity that just isn’t there with the Jäger version.

If you want to make this drink, either garnish with star anise, reduce the sweet vermouth to half an ounce, or (and this is probably what I should have done) use Canadian whisky instead of bourbon or rye. Canadian whisky doesn’t have as strong of a flavor as its contemporaries, and it would probably give the Jäger more room to do its thing without giving up too much ground. So maybe go Canadian Club instead of Wild Turkey. Just a thought.

To make it, stir the liquid ingredients with ice and strain it into a cocktail glass. Garnish with the cherry (or star anise if you’re going that route).

 

Denouement
So, what have we learned? I learned that Jäger apparently helps my digestive system along.. Unfortunately, I also learned that Jäger doesn’t get me all that drunk. I didn’t start feeling the alcohol all that much until the last drink, and I think that has more to do with the whiskey than with anything else. Thanks bourbon!

Maybe next week I’ll drink something enjoyable…

POSTSCRIPT: I wound up remaking the Manhattan with Canadian whisky and star anise. It turned out much better, but a real Manhattan is still much better.


I’ll Be Drunk for Christmas: Holiday Drinks

December is here, and that means you can’t get away from holiday themes and decorations everywhere — which has technically been true for the past three months. September, we hardly knew ye.

As it turns out, this blog is no exception to the rule, since I more than happy to welcome the extra traffic that will come in from search engine hits if I do a holiday theme.

So welcome to my post for the holidays! Hopefully most of these drinks will be somewhat non-denominational (I mean, Christmas doesn’t have a monopoly on peppermint, right?), but there might be a few drinks specific to one holiday. Maybe next year I’ll really get into the whole denominational thing, and do an eight crazy shots post or something. Sounds fun.

In any case, no matter what you celebrate this year, it’s a great time for family, love, kindness, and alcohol. Lots of alcohol. After all, you are going to be seeing your family, so it’s kind of a necessity. So while you’re giving your loved ones the gift of junk you wouldn’t buy for yourself, give yourself the gift of intoxication. Here’s eight drinks to enjoy this season.

 

Holly Berry
-1 1/2 oz Raspberry Vodka
-1/2 oz Triple Sec
-1/4 oz Rose’s Lime Juice
-3 oz Cranberry Juice
-Holly Sprig without Berries

The Holly Berry

The Holly Berry

I think the recipe book I got this from just decided to make a reddish drink and add a holly sprig to it to make it look relevant to the season. With that in mind, I encourage you to use this method to invent your own festive holiday drinks — just be sure to pluck off all the berries (they are poisonous) and wash the sprig. Hell, you can use a plastic replica for all I care. Just whatever you do, don’t die.

In any case, this drink is pretty good, even if its inventor was really lazy when thinking it up. Despite being mostly raspberry vodka and cranberry juice, it’s not overly tart at all. In fact, the flavor of the triple sec is very noticeable, making for a very nice orange taste. In the end, all the flavors of the drink work very well together, much in the same way that all the religions in America don’t this time of year.

To make this, shake the liquid ingredients with ice, strain the mix into a martini glass, and garnish with the holly sprig. Or, if you’re not trying to impress anyone, go ahead and skip this garnish. Your call.

Moving on…

 

Vanilla Dark and Stormy
-2 oz Dark Rum
-1 dash Vanilla Extract
-Ginger Beer
-Lime Wedge

Vanilla Dark and Stormy

Vanilla Dark and Stormy

So this is seasonal in that vanilla and ginger are both flavors associated with the season. Other than that, it’s not very special. However, it is pretty good. Just be ready for the ginger beer. If you haven’t tasted ginger beer before, it’s kind of weird, and it can be as shocking as waking up to cat butt, though definitely not as unpleasant.

Personally, I am not a huge fan of ginger beer, but it’s definitely not a bad flavor. It is weird at first, but it’s good. Unfortunately, the vanilla flavor isn’t all that noticeable in this drink, but you will get hints of it here and there. It’s nice when you do notice it, anyway. Either way, this is a good and easy cooler for the holiday season, so if you’re a fan of ginger, give this a try.

To make, just pour the liquid ingredients in a tall glass of ice and stir. Squeeze the lime wedge over the drink and drop it in. Not the most complicated of holiday drinks, but not bad at all.

Let’s make something a little more pretty.

 

Angel’s Delight
-3/4 oz Gin
-3/4 oz Triple Sec
-2 to 3 dashes Grenadine
-1 oz Cream

Angel's Delight

Angel’s Delight

Isn’t this drink pretty? The deep red is very appropriate for the season, and the cream on top looks like a mound of snow or the trim on Santa’s suit. It’s just… oh, so pretty. I almost didn’t want to drink it.

But drink it I did, and it was delicious. Grenadine and gin compliment each other very well, and the triple sec throws in a little bit of complexity for the occasion. The cream is wonderful and fluffy as it just sits on top.

So, it’s pretty, it’s yummy, and it’s alcoholic. I suppose not much else is required to make something angelic. Especially when I’m three drinks in.

Shake all of the ingredients except the cream with ice and strain it into a champagne flute. Then carefully float the cream on top of the rest of the drink. You can also use a wine glass or a martini glass for this cocktail. I chose the champagne flute because it looks prettier.

 

Evergreen
-1 1/2 oz Gin
-1/2 oz Dry Vermouth
-1/2 oz Melon Liqueur
-1 dash Lemon Juice
-1 splash Blue Curacao
-Maraschino Cherry

Evergreen

Evergreen

Gin always did kind of taste like a tree, so this seems like a natural fit for it. This is essentially a Kyoto Cocktail, but with the addition of blue curacao and a cherry. It’s not bad, but in all honesty, the lemon juice really conflicts with the melon liqueur. The recipe is clearly following the sweet ingredient and sour ingredient blueprint, but I don’t think it works here.

Other than that, the drink isn’t bad. The melon is nice, the gin gives that slight tree-like taste, and biting into the cherry at the end is a great finisher. It is also pretty, so that’s worth something. Go light on the lemon juice, and it might impress some guests. Otherwise, this drink will overwhelm you, and that nice tree-like taste will quickly start to feel like that one scene from Evil Dead that Sam Raimi later regretted.

Shake the gin, vermouth, melon liqueur, and lemon juice with ice and strain it into a martini glass. Top it with a splash of blue curacao and drop the cherry in. It’s pretty, but not as good as some of the others on this list.

Now let’s look at peppermint, that ever-popular holiday flavor.

 

Candy Cane Twist
-1 oz Raspberry Vodka
-1/2 oz Peppermint Schnapps
-2 oz Cranberry Juice
-1/2 oz Grenadine
-1 splash Lemon-Lime Soda
-Candy Cane

Candy Cane Twist

Candy Cane Twist

Yeah, we all have probably had enough of peppermint by now. But, alas, This list would be incomplete without a peppermint-themed drink. It’s not a bad flavor at all, but it is overdone this time of year. However, this fact apparently didn’t stop me from beating this dead horse with a comically large candy cane.

This drink is nice and smooth. It’s sweet without being too sweet, and it has that peppermint flavor without being overpowering. A note on that, by the way: The peppermint flavor is kind of subtle in this drink if you use the above proportions. It gives that cool feeling without being very strong. If you want to have a stronger peppermint flavor, increase the amount of peppermint schnapps a little at a time — maybe in quarter ounce increments. Be careful though, as peppermint schnapps is one of those ingredients that is very powerful, and can overpower whatever it’s in if you put in too much.

Shake the liquid ingredients except for the soda with ice and strain it into a martini glass.  Add the soda, garnish with the candy cane and enjoy. Also, if you want to put in the effort, you can crush another candy cane and rim the glass with it. I attempted to do this, but I couldn’t get the candy cane crumbs to stick to the glass. I’m sure there’s a good way to do this, but I didn’t figure it out. If you’re up for the adventure, be my guest.

 

Christmas Shooter
-1/2 oz Grenadine
-1/2 oz Green Crème de Menthe
-1/2 oz Cream

Christmas Shooter

Christmas Shooter

Turns out we’re not quite done with mint yet, because I wanted to do at least one shot for this post. I figured that the celebratory nature of the holiday season is perfect for shots, so here’s one with Christmas colors.

Often, layered shots are made to look pretty rather than to taste good. In this case, however, it works both ways. The flavors work pretty alright together (as long as you do it as a shot, rather than sipping it the way that assholes always drink shots), and the layering actually allows you to taste each ingredient individually and in order, giving you an enjoyable progression.

Plus, it does look very pretty. Especially if it’s in a clear glass, as opposed to the yellow-ish glass I used. Apologies. It will take a few minutes to layer them all correctly, but whip up a round of these at a holiday party, and people will really like it.

To make this wonder of alcohol and thick liquids, carefully layer each ingredient into a shot glass in the order given. Depending on the size of the glass, you may have to adjust the amounts. In order to layer the ingredients, pour the first one in, and then slowly pour in the next two, using the back of a bar spoon to break the liquid’s fall just above the surface of the shot.

Once you’ve made your shot, throw it down the hatch.

 

Menorah Cocktail
-1 1/2 oz Vodka
-1/2 oz Dry Vermouth
-1 splash Blue Curacao
-Sugar
-Blueberries

Menorah Cocktail

Menorah Cocktail

Jewish readers, I’m afraid I must apologize, as I fear I have let you all down. Not only is this a week late, but, as you see, finding a good Hanukkah-themed cocktail proved a challenge for me, especially given limited ingredients. If I could get every brand the Internet recommended to me, I could make a cocktail with nothing but Israeli spirits. However, most Hanukkah-themed cocktails proved to be nothing more than normal Winter-themed cocktails. That’s all well and good, but I wanted something a bit special.

But then I learned that blue is a big Hanukkah color, and I found this allegedly blue drink that some blogger or writer had invented specifically to celebrate the lighting of the menorah. On top of that, a sugared rim always looks frosty, so that adds a nice winter touch.

However, if the picture of this drink loaded on your computer and you’re not colorblind, then you already know the problem. This drink is green, not blue. You see, the sweet vermouth colored the drink too, and it simply came out green. I’m betting the person who invented this drink doesn’t know too much about mixing drinks and most definitely never actually mixed this drink. It still works for this post, since green is a Christmas color, but that just gives Christians another drink and robs the Jews of their rightful booze. I am sincerely sorry.

The taste is pretty good, in any case. Sweet vermouth and curacao play off each other in interesting ways. I don’t know if that’s a good thing, but it is an interesting thing. You could try making this drink with dry vermouth — which would probably help keep it blue — but that would also drastically change the taste. Try it if you so choose.

First, rim a martini glass with sugar. Then shake the liquid ingredients with ice and strain it into the prepared glass, and garnish with the blueberries. I know blueberries are out of season right now, which is all the more proof that the person who invented this drink didn’t know what they were doing. I have frozen blueberries in my fridge, so that worked out for me.

 

Cinnamon Old Fashioned
-2 1/2 oz Fireball Cinnamon Whisky
-1/4 oz Simple Syrup
-2 to 3 dashes Angostura Bitters

Cinnamon Old Fashioned

Cinnamon Old Fashioned

I was going to end there, but I thought that this post would be incomplete without some cinnamon. I also wanted a stiffer drink, so I decided to whip up an Old Fashioned, but use Fireball in place of bourbon or rye. This was an on-the-fly decision, and I think it worked out well.

A note for you Old Fashioned enthusiasts, though: I know you probably think this drink is an abomination. I know that Fireball is very sweet, and is closer to a liqueur than a liquor. So, I understand how some of you will punch your screen right now, because “This isn’t a real Old Fashioned!”

Calm down, please. This drink is just for the season, and there’s no reason to get upset over a novelty.

Now that we have that out of the way, let me say that this drink works very well. It’s good, delicious, and alcoholic. What more do want from anything?

So, pour the ingredients into a rocks glass with or without ice (your preference), and stir. Also, Fireball is already kind of sweet, so feel free to reduce the amount of syrup.

 

Denouement

Happy Holidays. Be safe. Be responsible. Check back next week for a New Year’s post with champagne drinks.


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