Frankly I wouldn’t drink either one of these alcoholic suckers if my livelihood depended on it! OK, maybe if I was desperate, but it would have to be truly dire straits for me to take even one more sip of either of these adult beverages. Of course I did take a small sip the first time Mr. C. assembled each of these. But that was enough to almost put me off alcohol forever. Almost. But like most of the alcoholic concoctions Mr. C. enjoys, I just don’t get the appeal. Where is the Tanqueray gin for Pete’s sake?
OK, I know I’m in the minority when it comes to mixed drinks. Some might even go as far as to call me boring. (I’m actually just fine with that moniker.) I simply like dry martinis and gin gimlets. A really great Margarita too. But that’s about it when it comes to mixed drinks.
But Mr. C., well that’s another story. He will try anything. But then he comes by it naturally. In fact both of these recipes came to us via Andy’s sister Katie and her husband Rick. They too are adventurous when it comes to spirits. In fact, even more so than Mr. C. They actually order fun drinks when they go out, and then get the recipes. And then of course pass them on to Mr. C.
So the upshot of all this rhetoric is that if you too have an adventurous spirit when it comes to adult beverages, give these two drinks a try. Mr. C. assures me that they are really tasty. Of course some might challenge his definition of good taste. He married me after all. Nuff said!
As always, peace, love, and cheers to everyone.
ANCHO PROBLEM! – from theCopper Glance – a cozy bar & kitchen in Winthrop, WA
1¼ oz. tequila blanco (Andy uses Patrón silver)
1 oz. Ancho Reyes Chile liqueur (you want the red liqueur)
scant demerara simple syrup*
¾ oz. lime juice (fresh is best)
5 drops Moroccan bitters (Andy orders bitters on-line from The Bitter End)
6 drops saline** (Andy uses an eye dropper purchased at our local drug store)
ice cubes
Shake all together in a cocktail shaker. Pour into a martini or coupe glass with 2-3 ice cubes. Garnish with a twist of lime, if desired.
EL GRITO COCKTAIL – from the A’Town Bistro in Anacortes, WA – a cozy spot for farm-to-table new American cuisine with an open kitchen and craft beers on tap
1½ oz. Ancho Reyes Chile liqueur (you want the red liqueur)
1 oz. mescal (Andy prefers Fidencio Clásico Mezcal)
½ oz. cherry liqueur (Andy uses C&L Maraschino Liqueur)
¾ oz. lime juice (fresh is best)
¼ oz. agave or simple syrup* (Andy uses simple syrup)
ice cubes
Shake all together in a cocktail shaker. Pour into a martini or coupe glass with 2-3 ice cubes. Garnish with a twist of lime, if desired.
Note: Andy’s thoughts on what type of glass to use for mixed drinks:
Pale colored drinks (gin, vodka, clear tequila, etc.) look best in a martini or coupe glass. (And no, the glasses you see in the pictures above are neither a martini nor a coupe glass. The glass used for the photos was a legacy from his parents. He often uses this glass when he mixes a light colored drink for himself.)
Darker colored drinks (amber colored whiskeys, dark rum, etc.) look wonderful in an old-fashioned glass.
*To make simple sugar, place an equal amount of sugar and water in a small saucepan over medium heat. Stir until the sugar is dissolved. Allow to cool and store in a covered jar. Simple syrup will keep, refrigerated, for about one month.
**Stir salt and water together until the salt is dissolved. 4 parts water to 1 part salt.