Nov 282012

San Francisco Winter League for Ultimate Frisbee is back in the swing of things. I am still knocking of the rust from my body and getting in shape, and getting back into the groove of making large batches of cocktails for my team after the games. (The theme for team names this year is Hitchhiker’s Guide To The Galaxy, and our team is named after an incidental character, Gogrilla Mincefriend.)

Last night, despite forgetting some equipment, I was able to put together some Eastern Sours for us. This is one of the fantastic Bourbon and Lime Juice combinations (besides the Ninth Ward). Both are on the sweet side, but they have the tart lime juice undercutting them.

Eastern Sour

  • 2 oz Bourbon (Bulleit)
  • 1.5 oz Orange Juice
  • 1 oz Lime Juice
  • 0.25 oz Orgeat
  • 0.25 oz Simple Syrup
  • Lime Wedge, for garnish

Shake all ingredients over ice and strain into a chilled cocktail glass. Garnish with lime wedge.

If this is a little too sweet for you, drop off the simple syrup, as the Orgeat is quite sweet on its own.

Speaking of Orgeat, the Trophy Wife and I were in Paris a few weeks ago, and went into The Experimental Cocktail Club on the recommendation of friends. Paris is not quite a cocktail city – at one place I had to teach the bartender how to make a Martini. There are, however, amazing exceptions, including The Experimental Cocktail Club. They had a cocktail they called “Inna da house”, which we tried despite the name and it was fantastic, in no small part due to the house made Orgeat which was both fresh and super creamy so it gave the drink a foamy head as though they had used an egg white. I’ll be working on recreating that soon.


 Posted by at 10:11 am
Oct 062010

This come from Char No. 4 in Brooklyn. If you want to see an awkward video about it, you can go here or here.

If you just want the recipe, here:

1.5 oz Bourbon (something strong & smokey – like Buffalo Trace)
0.5 oz maple syrup (grade B, for fuller flavor)
0.5 oz fresh lime juice
a little ginger beer or ginger ale

Shake the first three ingredients with ice. Strain into rocks glass with fresh ice in it. Top with ginger beer.

I’ve been using a strong ginger beer – Fever Tree brand – which is quite ginger-y. So go easy on that, maybe 1/4 of an ounce or 1/2 at most.

It’s an interesting balance – the lime bitterness cuts through the maple syrup sweetness, and they neutralize each other’s main aspect, but the citrus and smokiness of the syrup are still there, and they go well with a bourbon that’s aggressive enough to make its presence known.

Surprisingly, the Trophy Wife kinda liked this one, even though she drinks very little of the browns (except for the occasional sidecar).

Ginger ale will make it more of a spritzer for a hot day, but the bourbon/lime/maple syrup flavors should hold up okay.

I’m really liking this for a Bay Area autumn day, when it’s kinda warm, but kinda chilly, and can’t make up its mind.


Jul 132010

There’s a more, oh, kitschy version of this, with a graham cracker crumb crust, if that’s what you’re into. This one is a little less showy.

From the blog section of Hangar One:

2 oz Hangar One Kaffir Lime Vodka (pretty damn good chilled and neat…)
0.5 oz fresh lime juice
0.5 oz orgeat (we found the Torini to be serviceable, but would like to try Small Hands‘ version).
1 drop vanilla extract

Shake with ice, strain into chilled cocktail glass. Garnish with lime wheel or peel.

Nice balance of sweet and tangy, and the almonds from the orgeat and the vanilla added nice complicated notes to it. Shortest time ever recorded between first taste and declaration “This is my new favorite drink” from the Trophy Wife.

Good for a quick perking up of the mouth, but way too strong to slurp on a hot summer day. I’d be more likely to have this for dessert than a pre-prandial drink. Would go well with chocolate, or raspberries, or raspberry chocolate.