Category Archives: Vodka

Beer Good!

Another week, another hangover. I come to you this time kind of continuing my “back-to-school” theme with drinks based around that college party standard (and standard of pretty much any other party, really), beer!

Who doesn’t like beer? Well, lots of people, actually, but they’re all objectively wrong. Beer is great! And you probably just drink your beer without doing anything fancy to it. But why not experiment every now and then. In the spirit of exploration, here are seven beer-based mixed drinks to try the next time you’re bored with your Bud.

Beer Buster
-1 1/2 oz Vodka
-2 dashes Tabasco Sauce
-Chilled Beer

Beer Buster

I figured I’d start with the strongest drink first tonight, instead of ending with the strongest drink like last time. It’s probably a lot better for my pacing. Vodka in beer is a pretty good way to get a buzz going fast — and after last week’s disappointing Jäger-fest, who couldn’t use a good buzz?

I’m really not a fan of adding hot sauce to stuff, especially drinks. Sometimes I feel like the only person I’ve met who doesn’t think that hot sauce is a magical elixir that makes anything better. There’s a time and place for everything, but it’s certainly not on my burger.

This drink, however, isn’t all that bad. It ups the alcohol content of your beer with vodka, and the added spice actually works well. It’s not incredible, but it’s an interesting flavor, and it’s worth trying if you like spicy things — just don’t ruin an expensive beer with this. If you don’t like spicy things, you could just drink beer with vodka in it, but then people might call you an alcoholic.

In any case, this would probably be a hit at a lot of college parties. Combine the ingredients in a beer glass of your choosing and enjoy.

Black and Tan
-Lager or Pale Ale
-Stout

Black and Tan

This is one of the more well-known drinks on the list tonight. It’s often served layered, but as you can see in the picture above, it’s not necessary to layer it. Layering that much beer in a glass that big isn’t easy without the appropriate equipment (plus the bubbles make it hard to layer any carbonated beverage), so I opted to just let the two beers mingle. I honestly think it’s better that way. If you wanted to taste two beers individually, you can order two beers individually. Allowing the beers to mix together creates something much more interesting than a layered drink, pretty though a layered drink may be.

I really like this drink, because I’m not all that into stout. I appreciate it and enjoy it, but I can only do so much bitter. If you use a lager, then it cuts the bitterness of the stout quite well. I’m sure with a pale ale it would be a much different experience, but I’ll try that another day. For now, this is a beer concoction that would make a Mormon reconsider things.

Combine the two beers in a beer glass of your choice. Layer them if you can, but don’t worry too much if you can’t.

Boiler Maker
-1 shot Whiskey
-1 glass Lager or Pale Ale

Boiler Maker

There are three ways you can do this drink. First, you can do it as a shooter-chaser combo, where you down the whiskey and then chug the beer. Second, you can do it as a bomb shot where you drop the full shot glass into the beer and chug the mixture. Third, you can pour the whiskey into your beer without any drama and either chug it or drink it (though it’s expected that you chug it).

I chose the first option. Kind of a weird choice for me, because I’m not that good at chugging things, and sometimes shots of straight liquor can hit me wrong if I over-think it and briefly upset my stomach (which happened this time). So the actual experience of drinking this drink was not all that pleasant, but it ought to be judged on its own merits. As a shooter-chaser combo, it’s a good way to get a buzz. As far as flavor goes, the combination works well. It depends on the whiskey you use, but the whiskey flavor adds a nice, more refined layer to the beer. It’s a bit sweet if you use something like bourbon.

Anyway, I already explained how to make any version of this drink earlier, so I don’t think I need to explain it again. Make it, enjoy it, but be aware that doing more than two of these might just mean you’re an alcoholic or severely depressed (or both). Or maybe you’re just a college student at a party making bad decisions.

Shandy
-Lemonade (or Lemon-Lime Soda, I guess)
-Lager or Pale Ale

Shandy

I have some differing opinions on this to report. I thought this was really good, because I’ve had pre-made Shandies out of bottles, and those aren’t very good. This made me understand why someone would choose to drink a Shandy in the first place. My wife, however, thought this tasted like blood. A good part of that might be that I used beer from a can. So, take that for what you will. This might be good. It might taste like blood. If you’re a vampire, that might be great news for you! However, if you don’t happen to be a mythical creature of the night who for some reason frequents my blog, maybe try this with bottled beer to help cut the metallic taste.

So, vampires and college students, given my experiences with bottled versions of Shandies, I wasn’t expecting something good here. I was pleasantly surprised with how the lemonade blended with the beer, bringing sweet, sour, and bitter together quite effectively. I’m sure it would be even better if I hadn’t used store-bought lemonade. Yes, I was too lazy to combine water, sugar, and lemon juice. Shut up.

Combine the two ingredients in equal parts in a beer glass of your choice. Drink, and enjoy if you can. If you can’t, try to find someone who avoids sunlight and garlic to offer it to, I guess.

Shandygaff
-Ginger Beer
-Lager or Pale Ale

Shandygaff

This is like a Shandy that’s a bit spicier. I’m not sure which drink came first, but in reading the Shandygaff, I learned that it is believed to have come from British slang for a pint of beer. The original phrase was “shant of gatter.” Shant meant “pub” and gatter meant “water.” Thus, we have “pub water” in a Shandygaff. See? You get to learn something, too.

This isn’t that intense or potent, but it’s still a very good drink. Ginger beer can be a really weird drink on its own, but it works here. The beer makes the ginger beer more palatable, and the ginger beer adds complexity and spice to the beer. It’s a very good mutual relationship.

Make it the same way you make a Shandy.

Depth Charge
-1 1/2 oz Peppermint Schnapps
-Lager or Ale

Deoth Charge

With the relatively large amount of peppermint schnapps in this drink, I wasn’t expecting something good. I clearly underestimated the power of the beer. The beer flavor is strong enough to counter the large amount of peppermint schnapps. Ergo, this drink is essentially just a beer with a bit of a minty kick — perhaps something to make your breath a bit better.

This is a nice and light drink with a little bit of mint. I don’t think I can’t say anything else about it. So, yeah. Mint and beer. It’s cool. I’m not sure why someone thought, “You know what my beer really needs? Mint!” But still. It’s cool.

Make it exactly how you expect to make it.

Michelada
-Lime Wedge
-Kosher Salt
-Mexican Lager

Michelada

This is apparently a Mexican classic, and it loosely translates to “my cold beer.” There are several variations of it, and I’ve given you the simplest version of it. You might see tequila and Tabasco in other versions, but all versions are based off of some combination of (Mexican) beer, lime juice, and salt, served over ice.

Well, feel free to look up other versions and add lots of ingredients, but whatever version you pick, this might be the one way to make Corona enjoyable. I’d definitely suggest a better beer than I did, but if you can’t find one, Corona will work, and it’s actually drinkable here.

In any case, this is a simple change to beer, but it’s quite pleasant. If I were an upper-class type, I would totally order this while lounging by the pool. Make this at your next college kegger to bring in some class.

Start by rimming a pilsner glass with the lime wedge and salt (I suppose pilsner glasses are kind of specialized, so use another glass if you must). Then squeeze the lime wedge into the glass and drop it in. Add ice and fill with beer. Have fun, you classy motherfucker.

Denouement
Beer. Probably the best thing humanity has to offer. Go have some.


Chasing the Green Fairy: Absinthe

Hello, fellow imbibers. This week at Six Drinks Too Many, we are sophisticated. Refined, even.

That’s because this week we’re drinking that infamous green spirit known as absinthe. Absinthe only became legal in the United States in 2007 after a ban that lasted nearly a century. You see, back in the day, it was believed that absinthe caused mental problems — it would ruin your life and make you insane. People believed that the wormwood in absinthe was to blame, and thus it was banned.

However, today we know that the mind-degrading effects of absinthe were most likely thanks to heavy metal poisoning resulting from poor distillation processes of mass-produced absinthe. It turns out that if it’s well-made, absinthe is no more dangerous than any other alcoholic beverage — luckily for aesthetic purposes, its dark reputation survives.

The Notorious Drink

The Notorious Drink

Today it’s possible to buy true absinthe in the United States. Well, sort of, anyway. Legally speaking, an absinthe sold in the United States must be free of thujone, a constituent of wormwood. Thujone was the chemical blamed for the psychoactive effects of absinthe — though it is an extremely unlikely culprit. However, because of this rule, some people will tell you that absinthe without thujone is not true absinthe. On the other hand, though, wormwood itself is a completely legal ingredient, and can be included without breaking the legal limit on thujone. Wormwood has even been added to some absinthe substitutes since the ban was lifted. Chances are that only absinthe connoisseurs will care about whether their drink has thujone or not, and even then, this law isn’t enforced very well.

For the record, I consider a product in the absinthe category to be a true absinthe if it is a distilled spirit (as opposed to a liqueur, as is the case with most absinthe substitutes), has a high alcohol content (preferably above 60%), and contains wormwood. But if you’re one of the ones that needs that thujone, more power to you.

For the record, for all of these cocktails you can use an absinthe substitute such as Pernod or Herbsaint. It really depends on what you can get — but using real absinthe certainly has a unique appeal.

So, without further ado, let’s start drinking already.

 

Absinthe Drip
-1 to 3 oz Absinthe
-4 to 6 oz Ice-Cold Water
-Sugar Cube

Absinthe Drip

Absinthe Drip

This is the classic absinthe drink, clothed in ceremony and surrounded by mystique. Many of history’s greatest creative minds have been known to indulge in this classic cocktail — and perhaps it even lead to the demise of a few of them. Or at least their ears.

If you want to taste absinthe, this is the way to do it, at least to start out. It capitalizes on the unique anise flavor of the spirit, but dilutes it in a way to make it palatable to most people. The mouth feel is also very interesting; it’s almost fuzzy, in a way. And the cloudy white appearance is elegant and beautiful. Drinking an Absinthe Drip is an experience unlike any other.
Speaking as someone who isn’t all that big on anise, this is really a fantastic drink if made with a quality spirit. Even if you’re skeptical, it’s worth giving it a try if you’re interested at all in absinthe. And chances are that if you drink, you’re interested in absinthe.

Start by putting the absinthe in an ornate chalice (any glass will do, actually, but something elegant and refined is more appropriate). Then lay a perforated absinthe spoon across the top of the glass (you could use a regular fork if can’t find the traditional spoon, but it might look like something so tacky even Lady Gaga wouldn’t wear it). Put the sugar cube on the spoon and slowly pour the water over it so that it dissolves and drips into the glass. When you’re done, remove the spoon and enjoy.

The sugar cube, by the way, is a relic of when liquors were poorly made and far too harsh to drink straight. If you prefer, you can skip it when using one of today’s quality absinthes. But the water is still a good idea. The alcohol content of absinthe can get as high as 75%, and diluting it makes it a better drink, at least when starting out.

Next drink!

 

Sazerac
-1/2 tsp Absinthe
-2 oz Rye Whiskey
-1 tsp Simple Syrup
-4 dashes Peychaud’s Bitters
-Lemon Twist

Sazerac

Sazerac

Here we have the New Orleans classic and cousin of the Old Fashioned. It’s interesting in that it uses absinthe more for its aroma rather than for its flavor. Of course, you also get a good amount of anise flavor from the bitters, along with some nice cherry and fruity notes.

Speaking of flavor, the rye does things that would not be possible with other whiskeys. It’s spicier, and almost scotch-like in this context. It’s not bad, but I think I’d prefer it with bourbon. However, tradition calls for rye, and so I use rye. But, perhaps I should also be doing away with tradition — I mean, slavery was tradition, too, and that wasn’t very cool.

This isn’t a drink for everyone. If you don’t like strong whiskey drinks, you won’t like this. If you do like strong whiskey drinks, though, then this can be a fantastic libation.

When making it, start by rimming an old fashioned glass with the lemon twist, and then set the twist aside. Then rinse the glass with the absinthe. To do this, put the absinthe in the glass and slowly turn the glass around so that the absinthe coats the inside. Discard any excess absinthe and put the glass in the freezer.

Then stir the rye, syrup, and bitters with ice until cold, and then strain into the prepared glass. Twist the lemon peel over the drink and drop it in.
Moving on!

 

Corpse Reviver
-3/4 oz Gin
-3/4 oz Lillet Blanc
-3/4 oz Cointreau
-3/4 oz Lemon Juice
-1 dash Absinthe

Corpse Reviver

Corpse Reviver

Corpse Revivers are a group of drinks that were invented because of the (incredibly stupid) idea that you can cure a hangover with more alcohol. There are a lot of different drinks that claim the name, many of which have been lost to history. This is one of the ones that has survived. This is also one which happens to use absinthe, so here we are!

In keeping with the name, this drink is surprisingly refreshing if you chill it well enough. And even though it might seem like something that some enterprising and misguided college freshman might mix together with whatever liquors they managed to get their hands on, the ingredients actually work quite well together. The gin an Lillet make a nice, martini-like base, while the absinthe creates an interesting dynamic with the orange and lemon flavors. This drink is surely unique and worth a try. Plus, the name is reminiscent of zombies, and that’s pretty cool. Cooler than whatever that college freshman would call it, anyway.

By the way, it might seem like a small amount of absinthe, but keep in mind that anise is one of those incredibly strong flavors that will overpower all of the other flavors in a drink if you let it. Really, a dash will do you.

So, stir the ingredients with ice and strain it into a martini glass. Be on the look out for zombies and other ghouls while you drink it.

Now, in honor of every college freshman, let’s drink something with nothing but alcoholic ingredients in it.

 

Earthquake
-1/2 oz Whiskey
-1/2 oz Absinthe
-1/2 oz Gin

Earthquake

Earthquake

According to The Savoy Cocktail Book (1930), this cocktail is “so-called because if there should happen to be an earthquake when you are drinking it, it won’t matter.” That is both a wonderful and terrible endorsement for a cocktail.

I’ll be honest — I’ not so sure I would make this drink again. It’s not that bad, but it’s not that special, either. I mean, how special can a few liquors thrown together really be? If you really want to get drunk that fast, you should just do shots.

There’s such a high proportion of absinthe in this that you’ll notice the anise more than anything else. However, if you pay attention, you’ll notice the robust flavor of the whiskey at the beginning of the drink, and then the more subtle notes of the gin as you swallow the liquid. And, of course, you’ll taste that heavy licorice taste throughout.

Making it is simple enough, anyway. Just shake the ingredients with ice and strain it into a martini glass. The type of whiskey isn’t specified, by the way. I used bourbon, because that’s the most common whiskey in cocktails, and it worked out well. Another good starting point would be Canadian whisky, as its smoothness and unobtrusiveness lends itself well to cocktails.

Now let’s get a little immature.

 

Monkey Gland
-2 oz Gin
-1 oz Orange Juice
-2 dashes Grenadine
-1 dash Absinthe

Monkey Gland

Monkey Gland

This is another old school cocktail, but its origins are a lot more amusing than most others. You see, there used to be this doctor. Dr. Serge Voronoff, we called him. Old Voronoff had an idea — an idea unlike any other. You see, Voronoff liked to graft monkey testicles onto the testicles of living, breathing, human men. Why? To combat the effects of aging, of course!

However, people were quick to turn this into an aphrodisiac, though Voronoff denied that the procedure had such effects — apparently he really knew his science when it came to monkey balls. Before long, severely misguided men were lining up around the block (think Phantom Menace lines) to put some monkey balls onto their own set to make them better lovers.

So, fellas, if you’ve ever felt insecure about your junk, don’t worry. I’m sure you’ve never felt so bad that you’ve wanted to graft monkey nuts onto your berries. And if you have, well, you clearly haven’t had enough to drink.

In any case, this long-forgotten cocktail commemorated this unfortunate spree of surgeries, and, truth be told, it’s not terrible. The grenadine provides a nice sweet counterpart to the anise flavor, all the while dancing on the flavorful citrus backdrop provided by the orange juice. Unfortunately though, the gin is all but unnoticeable. I might try this drink again in the future with vodka instead of gin to see if it makes much of a difference, but for now I think that the gin is irrelevant. I don’t taste it at all, not even as an aftertaste. That being said, the flavor is quite nice. I just think the more neutral vodka might be more appropriate than gin.

In any case, to make this just shake the ingredients with ice and strain it into a martini glass. Try not to make any obscene decisions while you drink it.

Last drink! Get excited!

 

Absinthe Kangaroo (Absinthe Martini)
-2 oz Vodka
-1 oz Absinthe
-Lime Twist

Absinthe Kangaroo

Absinthe Kangaroo

Kangaroo is another name for a Vodka Martini. Martini aficionados would no doubt prefer that you use it instead of “Martini,” which they would reserve to refer to their holy grail of gin and vermouth. Out of respect, I chose the term Kangaroo for this cocktail, though it certainly is very much inspired by the Martini blueprint — even though it contains neither gin nor vermouth.

This is a very elegant and simple drink. The absinthe really shines here, and the vodka provides a smooth backdrop to add to the overall feeling of the drink. If you think you can take the sheer amount of booze in this drink, by all means, go for it.

Simply shake the liquid ingredients with ice and strain it into a martini glass. Twist the lime peel over the drink and drop it in. Isn’t that pretty?

 

Denouement

What have we learned? Well, I learned that despite my sophomoric intoxicated tendencies, I can be classy too. Sometimes, that knowledge is all you need to make it through the day.


Ringing in the New Year: Champagne Cocktails

Well, folks, it’s almost 2013. What are you doing for New Year’s? Do you have someone to kiss at midnight? If so, then maybe this post will give you something nice to share with your sweetheart. If not, then maybe this post will help you forget how lonely you are.

This post is dedicated to New Year’s, and as such I’m exploring various champagne cocktails. Well, fine, sparkling wine cocktails for all you purists. In any case, since New Year’s is often a time when people break out the bubbly, I thought this would be a good opportunity to break out the bubbly for myself. Wine cocktails aren’t as popular as ones based around liquor, and you should by no means be using expensive wine for these cocktails. That being said, wine cocktails are still pretty great if done right.

So, since the world didn’t end last week, let’s celebrate that it’s going to continue into a new year next week. Here are eight cocktails based around sparkling wine.

 

Classic Champagne Cocktail
-2 to 3 dashes Angostura Bitters
-1 Sugar Cube
-White Sparkling Wine
-Lemon Twist

Classic Champagne Cocktail

Classic Champagne Cocktail

Here’s a very simple and straightforward sparkling wine cocktail. Bitters, sugar, and wine. That’s all you need. Well, the lemon peel is important too. The garnishes in these drinks are actually extremely noticeable and add quite a lot. So, if possible, don’t skip the garnishes this time around.

In any case, this drink is yummy, a little spicy from the bitters, and watching the bubbles rise from the sugar cube is really cool. The bubbles, by the way, help the sugar dissolve, much in the same way alcohol helps you to forget that you’ve wasted another year. Though, without some stirring, it’s unlikely that all of the sugar will dissolve. But that’s not a huge deal.

Anyway, to make this, put the sugar cube in the bottom of a champagne flute, soak the cube in bitters, and top with champagne. Twist the lemon peel over the drink, rim the glass with it, and drop it in.

Enjoy, and move on to some more bubbly.

 

French 75
-1 oz Gin
-1/2 oz Lemon Juice
-1 tsp Sugar
-White Sparkling Wine
-Orange Twist

French 75

French 75

This is another popular and classic champagne cocktail. It’s pretty good, too. It’s full of citrus and bubbles and goodness, though it might be a little tarter than you’re expecting. But it’s good, and it’s a classic for a reason.

Also, it’s really pretty with the orange peel. And classy. If you’re throwing a classy New Year’s party, then this might make your guests feel sophisticated and cultured — “French” is in the name of this cocktail, after all. This is a good idea, because there’s really nothing better than feeling classy while you get shitfaced. This is probably a rule the French learned from the Russians.

So, shake the gin, lemon juice, and sugar with ice and strain it into a champagne flute. Top it off with champagne, and garnish with the orange twist as you would with a lemon twist.

 

Blue Champagne
-1 oz Vodka or Gin
-1/4 oz Blue Curacao
-1/4 oz Lemon Juice
-1 Splash Triple Sec
-White Sparkling Wine

Blue Champagne

Blue Champagne

If you’re having a less than classy party, it’s time to bring out the blue booze, isn’t it? For whatever reason, people love bright blue drinks, just like they love bright blue pills. Break this out at a party and people will likely go nuts. Hell, you could probably just add blue food coloring to champagne, and you’d automatically be the life of the party. People are easy to please, no?

However, this is probably a better drink to have for a party, since the shot of hard liquor will make people happier. This drink tastes really good, but don’t let the blue fool you — it’s not particularly sweet, at least not for a drink that uses blue curacao (depending on what sparkling wine you use, of course). This will surprise some guests if they’re looking for something sweet. And, let’s face it, if they want something blue, they probably want something sweet. I don’t know why that’s the rule, but such is the way of things.

Making this drink is as easy as anything, though, so you might as well make it for happy-go-lucky party guests. Pour the first four ingredients into a champagne flute and then top with the wine. Drink and enjoy.

 

Chicago
-Lemon Wedge
-Sugar
-1 ½ oz Brandy
-1/4 tsp Cointreau (or Triple Sec)
-2 dashes Angostura Bitters
-White Sparkling Wine

Chicago

Chicago

Oh, this drink. This is the drink that my fiancee tried and said, “Tastes like old man.” That about sums it up. That about sums about any brandy drink, come to think of it. I guess if you like to lick old men, then this drink might be for you. If not, then I’m glad you’re still a valuable member of society, and I’m going to recommend against this drink.

This drink is pretty heavy on the brandy. I don’t like brandy, and this drink did not change my opinion of it. With the sugared rim it’s pretty easy to swallow, but it’s still brandy, and brandy is still gross — still a step above Scotch, but still gross. If you like brandy, you’ll probably like this. If you don’t like brandy, you’re not going to like this.

Though as much as I deride this drink, it is quite complex and is worth something in it’s own right. I just hate brandy, so its merits were lost on me. Perhaps they will not be lost on you.

To make this drink, start by rimming a white wine glass with the lemon wedge and sugar. Then shake the brandy, Cointreau or triple sec, and bitters with ice. Strain it into the prepared glass and top with the wine. Try to gulp it down and enjoy.

Very thankfully moving on.

 

French Champagne Cocktail
-1 Sugar Cube
-2 dashes Angostura Bitters
-1/2 oz Crème de Cassis
-White Sparkling Wine

French Champagne Cocktail

French Champagne Cocktail

There’s nothing particularly French about this as far as I can tell, so perhaps the name is a misnomer. Even so, this cocktail isn’t half bad. It’s sweet, it’s a little fruity, and it’s damn nice. If you’re spending New Year’s with that special someone and no one else, this could be a great romantic drink to enjoy with your honey before, at, and after midnight.

I also appreciate this cocktail because crème de cassis is a great and delicious ingredient, but it isn’t used enough. And when it is used, it is used in very small amounts (though probably for good reasons, since it’s so cloying). This drink uses a full half ounce of the stuff, which is as most of it as I’ve ever seen of it in a drink. The crème de cassis is a great addition here, and this drink is all the better for it.

Put the sugar cube in the bottom of a champagne flute, soak it with the bitters, add the crème de cassis, and slowly top with the sparkling wine.
This drink is great, but let’s try a slightly classier version of it.

 

Kir Imperiale
-1 (small) splash Chambord
-White Sparkling Wine
-Lemon Twist

Kir Imperiale

Kir Imperiale

If you want to make the more popular Kir Royale, replace the Chambord with crème de cassis, and use a little less of it. However, I wanted it to taste like raspberries, so I made this version, instead. I also increased the amount of Chambord. The recipe I have says to use a teaspoon, but I wanted the raspberry flavor to come out more. But, if you do increase it from a teaspoon, don’t overdo it. You don’t want it to be too sweet.

And if you’re making a Kir Royale, the suggested amount of crème de cassis is a half teaspoon, so if you’re using crème de cassis, be even more conservative about increasing the amount of liqueur.

Anyway, this drink is nice and full of delicious raspberry flavor. Anyone who loves Chambord will love this. Since it’s such a small amount of Chambord, it doesn’t affect the flavor in a huge way, but it smooths it out and mutes astringency of the champagne. Even in small amounts, it’s an important ingredient and makes for an interesting drink.

Rim the glass with the twist, drop it in, add the Chambord, and top with sparkling wine.

Moving on!

 

Champagne Fizz
-1 oz Gin
-1 oz Lemon Juice
-1/2 oz Simple Syrup
-Sparkling White Wine

Champagne Fizz

Champagne Fizz

I guess fizzes are more of summer-type drinks, but whatever. Booze is booze, and sparkling wine is sparkling wine. Drink what you want, no matter the season, mate.

So this is a good little drink, with the old sweet-and-sour blueprint helping it out. The gin is not that noticeable in taste, but it definitely adds to the aroma and to the aftertaste. It lends some very nice notes to the drink, but not overpowering notes at all. This drink remains, at the end of the day, a champagne drink, and that’s exactly what it tastes like. If you enjoy gin or fizzes, then try this one out. It’s simple to make and complex to taste. And pretty damn good.

Pour the first three ingredients into a champagne flute and top with sparkling wine. Simple enough, right?

Last drink!

 

Irish Champagne Cocktail
-1 Sugar Cube
-2 dashes Angostura Bitters
-1 oz Irish Whiskey
-White Sparkling Wine
-Lemon Twist

Irish Champagne Cocktail

Irish Champagne Cocktail

And here’s the whiskey. Oh whiskey. I have recently become friends with bourbon (to the surprise of everyone, including myself), but I haven’t become such friends with Irish whiskey yet. However, Irish whiskey is really smooth and easy to drink, and it’s not Scotch, so it’s not completely awful. So, even though I haven’t developed a taste for Irish whiskey yet, it’s not the worst thing ever, and in a cocktail like this, it works alright.

This drink is really just the first drink I made but with a shot of Jameson’s or Bushmill’s or whatever Irish whiskey you prefer. So it’s a little sweet, a little spicy, and it has a good whiskey kick to it. It’s also a lot more alcoholic, so that’s really fun, especially at midnight.

You could probably try this with other whiskeys, but other whiskeys aren’t necessarily as smooth as Irish whiskey. Bourbon, Scotch, and rye would definitely be a lot more noticeable in such a cocktail. Canadian whisky might be appropriate, though.

In any case, put the sugar cube in the bottom of a champagne flute, soak it in bitters, add the whiskey, and fill the glass with the wine. Garnish with the twist because you’re a fancy motherfucker, and get drunk off of your spiked wine.

 

Denouement

Happy New Year’s, folks. Don’t drink to much, and either stay where you are or designate a driver. See you next year! (Bet you haven’t heard that joke before.)


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