I’ve always had a great love for a good cocktail. Forget brown versus white liquors. When it comes to a good cocktail I believe that kind of noise is inconsequential and prevents you from focusing on a really good drink because you’re too busy worrying about colors instead of the flavors.
My cocktail of choice depends on my mood and unfortunately, that can change on a whim.
I remember visiting the Violet Hour bar ago in Chicago. The deep dark colors, the rich ambiance, the magnificent showmanship any the dramatic velvet curtains that draped high against the entrance. I was in awe. Not only were the theatric surroundings a joy to embrace, they also made my drink experience more enjoyable. I love a good show. The Skylark bar was different. Deliberately no-frills but the cocktail craftmanship was one to be reckoned with. It’s a place where I was introduced to my first Pisco Sour
Stop rapping about Hennessey and subpar liquors. You’re fucking up the game.
Discovering a St. Germain Liqueur, the mysterious Chilean Pisco, falling in love with an intriguing El Dorado 15-Year-Old aged rum or a great cognac (THAT’S NOT HENNESSY) is always great. And no offense to Hennessey Cognac. Hennessey is a great cognac but there are a lot of other excellent cognac’s. Note to some rappers. Stop rapping about Hennessey and subpar liquors. You’re fucking up the game.
Now, where was I. Oh. Lately, I’ve been on a Whisky kick. My go-to is Basil Haden. For a few cocktails that I made I decided to use a large solid ice cube (because it melts slower and evenly than individual ice cubes) and a mint a garnish. For this example, the mint was a good garnish but in the future, I think a lemon twist will work better.
Blood Oranges, honey, dash of sarsaparilla bitters, Bourbon sprinkled with crush vanilla Garnished with mint