We were first drawn to the Norwegian Wood when it appeared on Jeff’s site, being as we are big aquavit drinkers. Aquavit, a Scandinavian liqueur flavored with caraway, anise, fennel and spices, can be challenging to mix into a cocktail. We generally drink our aquavit straight, like whiskey, but Jeff managed to pull together a list of diverse ingredients that both temper and enhance the flavors of aquavit for a lovely, delicious fall cocktail that is absolutely divine after dinner. (And look, I even found a brown cocktail with a yellow garnish this time!) (...) Continue reading Norwegian Wood

Content © 2010 Marleigh Riggins Miller / Daniel Miller / SLOSHED!. | Permalink | 7 comments | Add to del.icio.us
Post tags: applejack, aquavit, bitters, brandy, chartreuse, cocktail, lemon, vermouth

Gifted last year with a giant bag of persimmons from a friend’s tree, my family was in a bind. See, persimmons didn’t appear on our table much—ever—during my childhood, so none of us had any idea what to do with the cute, squat orange fruits. I hit the cookbook shelves and internet for inspiration, and found that you can eat them firm or ripe, plus they lend themselves to a delightful array of preparations: sliced, pureed, baked, mixed in custard, atop a cheesecake, made into jam. Their versatility is rather extraordinary.

Fast forward to this year and I nibble firm, crunchy persimmon slices whenever I can get my hands on them; they never seem to last long enough to ripen for other uses. But I exercised all of my restraint and allowed four to go deep red-orange and soft in anticipation of this Thanksgiving day treat. While I think that this margarita could go well with dinner—the tartness of the lime cutting through all the fatty, buttery goodness—my impulse is to mix these up after the meal when the sweet-tart bite of the drink will whet everyone’s appetite until dessert. (...) Continue reading Persimmon Margarita

Content © 2010 Marleigh Riggins Miller / Daniel Miller / SLOSHED!. | Permalink | 5 comments | Add to del.icio.us
Post tags: cinnamon, cocktails, Cointreau, lime, persimmon, tequila, triple sec

Which is not to say that California can’t turn out a delicious fall cocktail, like this gem from our dear friend Chuck of Looka!/The Gumbo Pages. Though Chuck is a New Orleanian in his heart, he pays his taxes to the state of California and we long ago adopted him as one of us—a theme which is important to the genesis of the Hoskins. Named for Chuck and Wes’ dear friends Fiona and John of Shropshire, we were introduced to this drink on one of our first visits to Chuck and Wes’ intensely awesome home bar; in the intervening years we’ve come to know John and Fiona through the stories we’ve heard and the many fine Hoskins Cocktails we’ve enjoyed. Though the Hoskins’ won’t be celebrating across the pond next week, their namesake is absolutely perfect for Thanksgiving, as we all give thanks and enjoy the company of our friends and families. (...) Continue reading Hoskins Cocktail

Content © 2010 Marleigh Riggins Miller / Daniel Miller / SLOSHED!. | Permalink | 4 comments | Add to del.icio.us
Post tags: amaro, bitters, cocktail, Cointreau, gin, maraschino, orange

By now many readers are familiar with Harry Craddock’s famous Savoy Cocktail Book of 1930, which has been superbly documented by Erik Ellestad. The book illustrates why the Savoy Hotel in London became an icon of cocktail culture, but Craddock’s notoriety has overshadowed the bartender who was the true face of the Savoy’s legendary American Bar. That bartender was Ada “Coley” Coleman, the woman who helmed the Savoy’s program at the height of its popularity.

Though the recipe for the Hanky Panky is included in the Savoy, most people are put off by the list of ingredients—being as they are fairly improbable—and the drink fell from memory. Ada is better known these days than she was before the re-publication of Ted Haigh’s Vintage Spirits and Forgotten Cocktails, wherein he revived the recipe for a new generation of cocktail enthusiasts. Regardless of where you find the recipe, however, it remains a fine cocktail even today—as well as a fine way to remember and be thankful for the pioneering efforts of ladies like Ada who slugged it out behind the bar when there were no female bartenders.

1½ oz gin
1½ oz sweet vermouth
2 dashes Fernet Branca
twist of orange peel

Stir all ingredients well in an ice-filled shaker and strain into a cocktail glass. Expel a bit of orange oil from the peel over the top of the drink , garnish with the twist and serve.

I probably lost you at sweet vermouth, and those of you who hung on through Fernet Branca are likely long gone by now. Yes, I know, it sounds dreadful in principle but this is a case where the whole is so much more than the sum of its parts. The powerfully herbaceous flavors of the Fernet don’t tend to play well in cocktails, but here they assume the role usually assumed by bitters and marry the sweet and dry of the gin and vermouth. The orange oil adds a delightfully aromatic note that tops the entire cocktail—like the cherry on a sundae—and turns this into a savory, bright drink that makes a delightful complement to any part of the dinner hour.

Note: You still have two days to enter our Pre-Holiday Giveaway! We’re closing it up Thursday, November 18 at midnight PST, so get those emails in now. Good luck!

Content © 2010 Marleigh Riggins Miller / Daniel Miller / SLOSHED!. | Permalink | 6 comments | Add to del.icio.us
Post tags: amaro, cocktail, gin, orange, vermouth

I have had this post kicking around in my head for some time. You see, I am a Martini drinker—I like an old-fashioned 1:1 gin Martini, built around quality vermouth, orange bitters and a twist of lemon. It’s timeless, elegant and absolutely delightful. It allows for infinite variations, because every gin has its own particular flavor and the simplicity of the drink showcases the nuances of flavor brilliantly. I’m sure this sounds terrifying to those of you who are timid about gin or vermouth, but I can assure you that the essence of this cocktail is quality; a well-crafted gin, flavorful vermouth and good orange bitters are absolutely necessary to make a great Martini, and this is the best version I have hit upon.

Normally I am not particular about which specific brands of liquor need to be used in cocktail. One of the most enjoyable elements of cocktailing is playing with different brands and styles of liquor to find what works where, so I try not to demand specific brands in recipes unless it is necessary. In this cocktail, it is absolutely necessary. To make this Martini, you must use Citadelle Réserve gin and Dolin Blanc vermouth. No substitutions. No excuses. No surrender. (...) Continue reading Marleigh’s Favorite Martini

Content © 2010 Marleigh Riggins Miller / Daniel Miller / SLOSHED!. | Permalink | 5 comments | Add to del.icio.us
Post tags: aperitif, bitters, cocktail, gin, vermouth

Here we have a little tipple from mixologist Junior Merino that is absolutely perfect for the Thanksgiving table. Taken from last year’s Food & Wine cocktails guide, the Sherry Cocktail makes use of sherry and brandy for its base. Combined with some simple homemade pomegranate grenadine, it has a rich flavor that can stand up to the usual decadent holiday spread. (...) Continue reading Sherry Cocktail

Content © 2009 Marleigh Riggins Miller / Daniel Miller / SLOSHED!. | Permalink | 2 comments | Add to del.icio.us
Post tags: brandy, cherry, cocktail, grenadine, lemon, orange, sherry

Some of my favorite holiday memories are of my grandmother’s house. The front yard of cold yellow grass and dog poop where my Uncle Glenn, my brother and I used to rip through beer after beer while the rest of my family sat in the front room and tried to pretend that this year wasn’t at least twice as much of an outstanding failure on every conceivable level as the one before it. We’d knock down a case in the time it took the turkey to die a second time, telling dirty jokes and listening to the big rigs throbbing down the freeway. It wasn’t much, but it was a good way to deal with the predictable cruelty of our familial politics, and an even better excuse to pee in my Grandmother’s yard.

That was the state of my holidays every year since I was twelve, and it happened that way until a rebel backhoe killed my uncle in his backyard and I met the woman I was going to marry (but not at the same time). Though I had always thought my holidays were pretty standard, it turns out that most folks don’t have to deal with listening to their grandmother’s sexual fantasies about the black mailman while washing dishes, and that some families actually enjoy each other’s company. My wife’s family is one of those—most of the time, anyway—and being that she is infinitely charitable and kind, she invited me one year to go with her to a get-together on her mother’s side of the family, who happen to be Swedish. (...) Continue reading Three Aquavits, Two Holiday Traditions

Content © 2009 Marleigh Riggins Miller / Daniel Miller / SLOSHED!. | Permalink | 5 comments | Add to del.icio.us
Post tags: akavit, aquavit, reviews

You can click here to test drive the list and pick a few drinks to grace your holiday table.

Content © 2009 Marleigh Riggins Miller / Daniel Miller / SLOSHED!. | Permalink | One comment | Add to del.icio.us
Post tags:

I also look for drinks that use classic fall and winter flavors, such as this drink by Tad Carducci for Apothecary in Philadelphia. It appeared in last year’s holiday issue of Imbibe (this year’s holiday issue just hit the stands), and he likens its pairing abilities to a New Zealand Sauvignon Blanc, pulling “herbal and sweet elements from food.” The list of ingredients could be used as a glaze for ham, if you’re into that sort of thing, but that goes to show just how well this works for food pairing this time of year. (...) Continue reading Wise Old Sage

Content © 2009 Marleigh Riggins Miller / Daniel Miller / SLOSHED!. | Permalink | 5 comments | Add to del.icio.us
Post tags: agave, cocktail, Grand Marnier, grapefruit, pineapple, rum, sage