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Mixology Monday

Mixology Monday

Mixology Monday Digestif Roundup

I really just want to thank everyone who joined me this month and shared some original recipes, and some of their favorite digestif cocktails with us for Mixology Monday. Amaro played a large role this round, in addition to some whiskeys, overproof spirits, coffee, and even some Aquavit with a curry powder simple syrup.

Here’s a roundup of this month’s submissions:

Craig E. over on the Egullet forum created the Notte Bene with Spanish Brandy, Amaro CioCiaro, Vecchio Amaro del Capo garnished with a generous lemon twist and brandied cherry.


Fred Yarm of the Cocktail Virgin Slut blog made The Bitter Swagger from Brad Parson’s Amaro book. A riff on a Pisco Sour, the drink contains Amaro Nardini, Pisco, Cocchi Americano, Lemon Juice, and an Egg white.


Forrest Cokley from the A Drink with Forrest Blog came up with two drinks to celebrate our Digestif theme, the first one being the Jamaican Valet, with Rum Fire Overproof Rum, Amargo-Vallet, lime juice, and simple syrup. His second cocktail, the Heated Conversation also contained Rum Fire overproof Rum, Fino Sherry, and Amaro Montenegro.



Adam over at Mr. Muddle created the Prison Tattoo with Ramazzotti, Averna, Ginger Liqueur and Rock and Rye.


Michael over at the Drunken Diplomacy blog created the savory Golden Compass with Aquavit, Curry Powder Simple Syrup, and Gin.

Katie over at the Garnish Girl blog made her favorite disgestif served at SRV in Boston, The Innocents Abroad with Fighting Cock Bourbon, Amaro Nonino, Gran Classico, and Kina L’Aero D’Or.


Gary of Doc Elliott blog made two creamy drinks, the Danny Boy, and the Coffee Amaro Flip. The Danny Boy contains cold brew coffee syrup, Tullamore Dew Special Reserve 12 year, Licor 43, and Montenegro. The Coffee Amaro Flip contains White Rum, Amaro Nino, Cream, Simple Syrup, Coffee Liqueur and a whole egg.


Lastly, yours truly. I created the Betsy Ross and the Flag by swapping in Madeira for the Ruby Port called for in the recipe.


And there you have it. Our Mixology Monday roundup. Thanks for participating.

Mixology Monday

Betsy Ross and the Flag

dsc_0872Here’s a digestif cocktail perfect for this month’s Mixology Monday. No, the famed flag-maker Betsy Ross did not create this boozy-based number. I think it’s delicious, nonetheless.

I first came across the Betsy Ross cocktail this afternoon while flipping through my copy of the PDT Cocktail Book. The original recipe is a mixture of Cognac, Ruby Port, and Grand Marnier topped off with Angostura bitters and garnished with some grated nutmeg. The combo intrigued me, but I didn’t have any port.

What I did have on hand was some Madeira. Flips are my drink of choice this time of year, and my favorite recipe of the bunch is the Boston Flip. A beautiful combo showcasing equal parts peppery rye and sweet, nutty Madeira. A whole egg. Lots of grated nutmeg. A lazy bitch’s eggnog if you will.

Being the resident rule breaker that I am, I totally bastardized the recipe and used what fortified wine from Portugal I had on hand. They’re different products, but they’re similar enough and from the same country. How off the mark could I be?

The truth, it wasn’t that off the mark at all. Matter of fact I was pretty pleased with the results. I can’t get enough of Pierre Ferrand Cognac right now. Once I mixed it with some Madeira, a special kind of magic happened. The dried fruit and nut notes worked with the nutmeg. Delicate and smooth.

Betsy Ross and the Flag


  • 2 ounces Pierre Ferrand Ambre Cognac
  • 3/4 ounce Madeira
  • 1/2 ounce Grand Marnier
  • 2 dashes Angostura Bitters
  • Freshly grated nutmeg, to garnish


Stir ingredients in a mixing glass until chilled. Strain into a chilled cocktail coupe and grate fresh nutmeg on top as garnish.






Mixology Monday

Mixology Monday Announcement: Digestifs

It’s December. There’s a chill in the air, and if you’re located in the U.S. like I am, we are smack dab in the middle of a busy holiday season. This time of year is known for calorie laden holiday meals surrounded by family and friends, so it seemed like the perfect time to explore the vast combinations that can be found by discovering and making cocktails from ingredients known for their digestive properties.

Digestif’s are pretty popular in my world – they usually include a touch of sweetness and/or a higher alcohol percentage. They help settle a meal and bring the night to a close.

Options to use classic digestive products are endless here, from smooth whiskey and bourbon to brandy, port, sherry, and many liqueurs. Many products (like Fernet, aromatized wine, and other amaros) have been created for this sole purpose.

Let your imagination run wild, and make a beverage highlighting at least one product known for its digestif qualities. You can create a cocktail of your own, or you can post about digestif recipes you find in literature. Want to stick with Cognac, go for it. Does the idea of crafting a cocktail with Barolo Chinato, or another Italian Amaro come to mind? The possibilities are truly endless.

Make your digestif cocktail and share it one of three ways with us!

Here’s how to participate:

  1. Make a cocktail highlighting at least one digestif ingredient.
  2. Post the recipe on your blog, or if you don’t have one, you can post it on the egullet spirit and cocktail forum thread here with a photo, recipe, and thoughts of your drink.
  3. Add the MxMo logo to your post with a link to both the Mixology Monday website, and back here at Stacy Markow.
  4. Submit a link to your post here in the comments of this announcement post, or you can tweet @stacymarkow, with a link to your post and tag MxMo on Twitter by Monday, December 19th.

Posts must be submitted by midnight on Monday, December 19, 2016.


Mixology Monday

Clover Collins


This month’s Mixology Monday theme, hosted by none other than Frederic of Cocktail Virgin Slut, is about exploring the possibilities and the art of Mashups. Not just for radio stations these days, bartenders and cocktail enthusiasts everywhere are discovering the infinite possibilities when two drinks come together to form one magical beverage.

While visiting New Orleans last year, I had a mashup cocktail at The Sazerac Bar that I’ve been thinking about to this day. Most tourists eschew the New Classics for Sazeracs, but I took a chance on an unknown cocktail. Their A Good Rusty Rhubarb features Sazerac rye whiskey, Drambuie, fresh citrus juice, and rhubarb bitters. A mashup of a Rusty Nail and a whiskey sour, the results were outstanding. I only wish I had the recipe.

Since it’s been unseasonably warm in Texas this year, I ultimately decided to combine the classic Clover Club cocktail with the fizzy refreshing build of a Tom Collins. I omitted the egg white (I wasn’t too keen on the idea of taking this into Gin Fizz territory), and topped it with some club soda and raspberries.

Fizzy, fruity, and refreshing.


Clover Collins Cocktail

Cocktail Ingredients:

2 ounces Gin
3/4 ounce fresh lemon juice
3/4 ounce raspberry simple syrup (recipe below)
2 – 3 ounces club soda
raspberries, for garnish.

Raspberry Syrup:

1 cup granulated sugar
1 cup raspberries
1/2 cup water

Cocktail Instructions:

Combine gin, lemon juice, and raspberry syrup with ice in a cocktail shaker. Shake ingredients vigorously until everything is cold, about 20-30 seconds. Remove lid, add the club soda, and strain ingredients over fresh ice into a collins glass. Garnish with raspberries and a straw. Enjoy immediately.

Raspberry Syrup Instructions:

Combine granulated sugar and water in a 2 quart saucepan, and heat over medium, stirring occasionally, until the sugar is melted, about 2 to 3 minutes. Once the sugar has melted, add the fresh raspberries and allow to simmer, stirring occasionally for about five minutes. Allow to cool slightly before straining. Store in fridge until chilled.


Mixology Monday

Green Chartreuse Smash


This month’s Mixology Monday theme, Burden of Proof, is hosted by Dagreb of the Nihil Utopia blog. The theme is using overproof (anything above 50% a.b.v.) in a cocktail.

I looked around my bar for something I could use, so I settled on Green Chartreuse. Green Chartreuse is a liqueur made by Carthusian Monks in the town of Grenoble, located at the foot of the French Alps in southeastern France.


The 400+ year old recipe is top secret, and is composed of distilled alcohol and a combination of 130 herbs, plants, and flowers. It’s unapologetically herbaceous and medicinal. I find myself reaching for it when I want to make a Last Word cocktail, or if I need something to sip on after a heavy multi-course meal. Next to a bitter Italian amaro, it’s my favorite stomach settler.

While brainstorming, a smash immediately came to mind, because I figured muddling mint and citrus would play well with Green Chartreuse. I’m happy to say it really did work well, taking Chartreuse from something I only reach for occasionally to a liqueur I will now reach for often.

I added a couple of jalapeño rings along with the mint to muddle, because this is Texas after all. I love the way the heat from the jalapeño lingered on my palate. I’m looking forward to playing around with this in the future, maybe adding thai chili and basil, or yuzu juice and shiso.


Green Chartreuse Smash


  • 6 fresh mint leaves
  • 2 jalapeño rings
  • ¼ ounce simple syrup
  • 1 ounce fresh lime juice
  • 2 ounces Green Chartreuse


Muddle mint leaves, jalapeño rings, and ¼ ounce simple syrup in a Boston shaker until the mint is highly aromatic. Add lime juice, Green Chartreuse and ice and shake. Double strain into an old-fashioned glass full of crushed ice. Serve immediately.


Mixology Monday

The Appiano


I’ve never been a fan of spring break.

Sure, I love taking breaks from just about anything in life, but binge drinking on a beach was never my idea of fun. This month’s Mixology Monday, hosted by Joel of Southern Ash, thankfully isn’t asking us to revive those drinks that are synonymous with MTV shows. Instead it’s more about cracking out those warm weather sippers called for when we see the first signs of sunshine, when flowers are in bloom and the sun is making an appearance after a long, frigid winter.

I turned to Cappelletti and gin for this. A friend of mine sent me a flat of Florida citrus for my birthday, so I knew I wanted to incorporate some sour orange juice into a cocktail. I added some lime juice and simple syrup to balance the bitter flavors.


For those not familiar with Cappelletti, it’s a wine based aperitif that’s less austere than Campari in flavor. Made in the Alto Adige region of Italy from the trebbiano grape, it’s a bit sweeter, and has less alcohol than its distillate counterpart. I love the texture and full orange flavor, and it’s perfect to sip by itself, or mix with spirits.

This drink is both sweet and tart, with a note of bitterness. Its lightness makes it perfect for spring break.

The Appiano


  • 2 ounces Gin
  • 1 ounce Cappelletti
  • ½ ounce sour orange juice
  • ½ ounce lime juice
  • ¼ ounce simple syrup
  • 2 dashes Peychauds bitters
  • 1 orange rind, to garnish


Combine all ingredients except orange rind in a cocktail shaker and add ice. Shake until ingredients are cold. Double strain over new ice into your favorite glass. Garnish with the orange rind.





Mixology Monday

Coffee Milk Punch


It’s been a bit, but I’m back to participating in Mixology Monday. This month’s theme, Brace Yourself hosted by Doc’s Cocktails, is designed to showcase cocktails that help us brave the bitter cold months found this time of year.

I experimented (and failed) quite a bit this round. At first I wanted to do a sherry spiked apple cider crossed with a roasted citrus technique found in the classic Victorian Bishop cocktail, but the roasted citrus completely overpowered the apple cider, and made it resoundingly bitter.

Then I combined bold roasted cold brew coffee and granulated sugar and made a coffee simple syrup. It was sweet, rich, and nutty, the perfect sweetener.

DSC_0075I added it to hot milk and whiskey, but it felt too boozy, if there is such a thing.

Then a cold cocktail, a riff on a New Orleans style milk punch came to mind. Earlier this month I had a glass of Cinnamon Toast Punch at Rapscallion restaurant here in Dallas, and I really liked it.  Cinnamon Toast Crunch cereal milk, cinnamon syrup, and Bourbon made a light, yet delicious day drinking cocktail.

I asked a friend, who spent 8 years living in New Orleans and bartended at Brennan’s for some advice. I liked the ratios found in their milk punch. I combined my favorite Rye, coffee simple syrup, whole milk, and coffee pecan bitters with ice. Garnished with some nutmeg, it’s my new favorite coffee based cocktail to drink. Next I’m going to work on scaling it for my punch bowl, so it can be the star at my next breakfast.


Rye Coffee Milk Punch


  • 2 ounces rye whiskey
  • 1 ounce coffee syrup
  • 4 ounces whole milk
  • 2 dashes coffee pecan bitters
  • grated nutmeg, for garnish


Combine whiskey, coffee syrup, milk, bitters, and ice in a cocktail shaker. Shake vigorously for 20 to 30 seconds until cold and frothy. Strain over new ice into an old fashioned or highball glass and garnish with freshly grated nutmeg. Serve immediately.

Coffee Syrup


  • 4 ounces cold brew coffee concentrate
  • 1/2 cup granulated sugar


Combine cold brew coffee concentrate and granulated sugar in a small saucepan over medium heat until the sugar is dissolved. Bring to a gentle simmer and allow to cook for 15-20 minutes, or until the mixture is reduced to a syrup consistency. Should coat the back of a spoon nicely. Chill until ready to use.





Mixology Monday

Gin and Grapefruit Fizz

They say in life it’s only a mistake if you don’t learn from it.

Grapefruit Cocktail (2 of 2)This month’s Mixology Monday is hosted by Tipicular Fixins and is all about the Drink of Shame. Sadly, I have a lengthy list of drinks from my past that would garner plenty of embarrassment today. I drank Hypnotiq and pineapple juice, Guinness and pear cider (in the same glass), cucumber infused cosmopolitans, and sugary Hurricanes when I became of drinking age. Growing up is a good thing.

When I moved to Portland, Oregon, I developed a thirst for classic, spirit forward cocktails. Drinking became about sipping and savoring, and understanding the balance at play in the glass. After seven years of soggy weather, I moved to Dallas and couldn’t find a stiff Old Fashioned to save my life, so I started making my own drinks at home. Now my life revolves around wine, which is the sole reason I’ve been away from MxMo for so long.

The drink of shame I chose for this is the Greyhound. Vodka and grapefruit juice, and not much else. Sometimes I would even order a Salty Dog if I was feeling over hydrated.

I took this drink inspiration in a more grown up direction. I used gin in place of the vodka, and added Aperol for additional bitterness and color. I used fresh ruby red grapefruit juice, some homemade grapefruit bitters, and an egg white to add creaminess.

I think this drink is pretty adaptable, and a good springboard into other variations. Swap out the simple syrup for agave nectar and the gin for tequila and you have a pretty killer riff on a grapefruit margarita. Muddled fresh herbs will make it all the more refreshing.

I took my first sip and realized I made a grapefruit creamsicle. It was refreshing and pleasingly bitter, with a background botanical note from gin. A very grown up drink indeed. It’s a clear contender for summertime sipping on my patio. I’m all about carefree summer days.

Grapefruit Cocktail (1 of 2)Gin & Grapefruit Fizz


  • 1½ ounces Gin (I used Hendricks)
  • 3/4 ounce Aperol
  • 2 ounces fresh grapefruit juice
  • 1 tsp rich 2:1 demerara simple syrup
  • ½ ounce egg white
  •  3 dashes Grapefruit bitters
  • a splash of Topo Chico (entirely optional)


Combine the first six ingredients in a cocktail shaker and shake vigorously for about one minute to emulsify the egg white. This is also known as a dry shake. Remove lid and add plenty of ice, and shake until contents are very cold, about 45 seconds. Double strain in a glass filled with ice and garnish with a splash of Topo Chico, a grapefruit rind, and a straw.