Ron Abuelo Añejo 7 Year Review and the Pago Pago Cocktail

Ron Abuelo traces its history back to the first sugar mill in the Republic of Panama and began producing rum in 1936. The rums are distilled from molasses before being aged in white oak casks. Ron Abuelo 7 year is a light straw/copper color. On the nose it opens up with a dry woody note… Continue reading Ron Abuelo Añejo 7 Year Review and the Pago Pago Cocktail

The Framboise Fizz from the PDT Cocktail Book

This drink was originally created by Michael Klein. I came accross it while flipping through the PDT cocktail book. Framboise Fizz 1.5 oz Reposado Tequila (Peublo Viejo) .75 oz Crème de Cacao (Marie Brizzard) .75 oz lemon juice 2 oz Framboise Shake the first 3 ingredients with ice and strain into a chilled cocktail glass… Continue reading The Framboise Fizz from the PDT Cocktail Book

The Decade

The Decade Cocktail was invented by Willy Shine of the 1534 bar in NY. I came across this drink on the finecooking.com blog. the Decade 1.5 oz Cognac (Hennessy) 1 oz Amaretto (Disaronno) 2 oz Fresh Pineapple Juice .25 oz fresh lemon or lime juice (Lime) Shake all ingredients with ice and strain into a… Continue reading The Decade

Young’s Double Chocolate Milkshake

Before any other frozen beverage such as the: slurpee or smoothie there was the milkshake. The earliest printed reference to the milkshake was in 1885, but the drink contained whiskey. Furthermore it was served as a health tonic as well as a delicious cold treat. Ivar “Pop” Coulson is often credited as the inventor of… Continue reading Young’s Double Chocolate Milkshake

Elks Own Cocktail

I came across this cocktail on Cocktaildb.com Elk’s Own (special) Cocktail 1.5oz rye whiskey (Redemption Rye) .75oz Port (Noval Black) .5oz lemon juice .25oz simple syrup 1 egg white Combine all ingredients and dry shake for approximately 10secs. Then add ice and shake for another 10. Strain into a chilled cocktail glass. Garnish with a pineapple… Continue reading Elks Own Cocktail

Marmalade Sour

I saw this drink on Jamie Boudreau’s website. While he used 3 oz of cachaça in his drink i decided to reduce it to 2.5 oz. I felt that 3 oz was a little too much for my taste.  I also  added 2 drops of Fee’s Grapefruit bitters to bring out some of the grapefruit flavor… Continue reading Marmalade Sour