It looked better full. . .

Pineau des Charentes is an interesting aperitif from France that I have only recently tried. It seems to be relatively unknown outside of France. Pineau des Charentes is generally drunk straight rather than being used used in cocktails. However, since I am interested in aperitif wines as cocktail ingredients I picked a bottle up to try it out. (more…)

My initial round of experimentation with passion fruit showed how aromatic it is. Therefore I decided to partner it with pisco, an aromatic spirit. The obvious starting point was the pisco sour.

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I picked up a big bag of passion fruit and did some experimenting with passion fruit juice cocktails. I started with some ‘classical’ recipes from the early 20th Century. I have not personally checked the origins of these drinks, but I am guessing the first three are from the 1920s pr 1930s.

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Disney designed the Flying Tigers decal.

I found this one on CocktailDB while looking around for drinks using grenadine. In my post on The Fogcutter I mentioned how small quantities of gin can make an interesting contribution to rum cocktails. Since this drink is another example of that idea I thought it would be worth a try. (more…)

Having made some quality grenadine, the next step is to find some drinks to try it in. Three drinks immediately come to mind, the Clover Club, the Pink Lady, and the El Presidente. The Clover Club and Pink Lady are simply grenadine sweetened and flavored gin sours, while the El Presidente is a complex rum, orange Curacao and vermouth affair that gets a gentle lift from a teaspoon of grenadine. (more…)

Grenadine syrup is an awkward ingredient. There are interesting drinks that call for quite large doses of the stuff, yet mixing up one of these in the average bar is likely to result in the grenadine being the nastiest single ingredient in the mix. Who wants to adulterate quality spirits with a vaguely fruity, artificial version of what was once a natural pomegranate syrup? (more…)

The theme for this month’s Mixology Monday (hosted at Sloshed) is brandy. I’ve been taking a bit of a look at pisco recently (check posts here, here, here, here and especially here), so brace yourselves for some more pisco brandy.

Some weeks back I made a dead simple and intuitive pisco drink, (more…)

Ernest Hemingway, endurance drinker, greets Fidel Castro, endurance orator

Auckland is suffering in the grip of a pressing lime shortage. Unrest has been quelled so far through the imposition of martial law (Batista will be smiling in his grave), but nobody knows how long the authorities can maintain even this crude semblance of order. OK, I may be exaggerating slightly. Everything is surprisingly normal considering that there have been no limes in the supermarkets since before Christmas. This means I can’t enjoy a Daiquiri despite the summery weather. The good thing though is that I’ve been meaning to write about the Daiquiri for a while, so with Daiquiris on my mind but none to be had I may as well get writing. (more…)

This one may be my favorite pisco cocktail. Dave Wondrich wrote it up on the Esquire website drinks data base (which seemed to disappear for a while but has now moved here). The Dulchin doesn’t have its own entry there; look for it under the Hop Toad, a lime and apricot brandy drink that is also pretty good.

The thing I really like about the Dulchin is its use of eau de vie, or dry fruit brandy. Eau de vie is fantastic stuff for mixing cocktails with. There aren’t nearly enough Eau de vie cocktails out there and the good ones deserve some attention. (more…)

I’ve haven’t posted anything for the last couple of Mixology Mondays. My excuse in April was being on holiday and having no access to Champagne. It seems it isn’t a popular drink in the remoter parts of Western China. I didn’t have a very good excuse in May since I was already back in New Zealand by that stage. All I can say is that I still hadn’t got around to setting up a bar in my apartment and the idea of tequila drinks didn’t inspire me enough to make me rush out and go shopping.

This month my bar is more or less functional and the theme is cream, a theme which seems very doable. (more…)