Welcome to my bar.
Although this website was created to chronicle my journey of investing, early retirement goals & financial planning – I thought it would also be fun to include one of my other passions/pleasures – booze.
I’ve always enjoyed having drinks with friends & family, but over the last couple of years I’ve been a lot more interested in the craft of making drinks, experimenting with new flavors, and trying different types of alcohol. We recently moved into a new house this past year – and I finally got my own little bar in the family room.
I plan on using this section of the website to chronicle my journey into learning more about spirits, liqueurs & cocktails. I’d like to also use this spot to track some new concoctions I’ve made.
Below are a few of my recent concoctions.
I like this drink because it is easy to make, uses my favorite spirit (Bourbon) and packs a punch. This drink is very similar to another favorite of mine (Negroni), except it uses Bourbon instead of Gin.
1 & 1/2 oz Elijah Craig Bourbon
1 oz Campari
1 oz Cinzano
Directions: Stir on ice for 10 seconds & strain into old fashioned/rocks glass over a large ice cube. Garnish with a lemon twist.
This is my go to summer drink at the cottage. There are many reasons to like a Pimm’s cup, namely:
- Extremely refreshing
- Can make a pitcher or a single glass
- There is no right/wrong way to make a Pimm’s- -experiment with different fruits, veggies. liqueurs, and measurements.
When I am making a pitcher – I usually include the following:
When I am making a single glass, I usually just use cucumber & mint, but add some Cointreau.
Directions: Add whatever fruits, veggies and herbs to a pitcher filled with ice. Pour as much Pimm’s as you want in (depending on personal preference), top with Ginger ale. Enjoy.
I decided to use Knob Creek 100% rye for this variation, as I haven’t had it in a while and wanted to see how it would blend in a Manhattan. I also used Cinzano instead of the normal go to Martini branded Vermouth as I already had an open bottle. Truth be told I recently bought a bottle of Dillons Sweet Vermouth which I have been really wanting to try – but decided against opening it until my current bottle of Cinzano was empty.
2 oz Rye Whiskey (I used Knob Creek 100% rye small batch pictured above)
.75 oz Sweet Vermouth (I used Cinzano)
2 Dashes Angostura Bitters
Garnish with 2 Cherries
Add all ingredients to mixing glass filled with Ice, stir for 10-15 seconds. Strain into martini/cocktail glass & garnish with a cherry or two.
Overall it was pretty tasty – and very boozy. You will feel a buzz after a sip or two. I’m not a huge fan of Cinzano- so I’d like to try this again once I replace my vermouth with Dillons or Martini again.
I finally took the leap and decided to start experimenting with egg whites in some of my cocktails. I also had a bag of lemons I needed to use – so naturally my first thought was – what kind of cocktails can I make.
The obvious choice was a Whiskey Sour. I’ve noticed in my city – it’s tough to find places that make a solid Whiskey Sour. Some places are great – others not so much – but when done right- they are a delicious treat – with my favorite spirit – BOURBON.
Since this was my first attempt at using egg whites in a drink, I wanted to make sure I got it right – so I followed the recipe from the Death & Co Cocktail book. ( An Amazing book for anyone who enjoys cocktails & spirits).
The recipe calls for:
2 oz Buffalo Trace Bourbon
.75 oz Lemon Juice
.75 oz Simple Syrup
1 Egg White
The ingredients are all added to a cocktail shaker & dry shaken. Then ice is added, and shaken again.