After that thorough soaking I got while riding the motorbike, I needed a drink on the stiffer side. On a whimsy, decided on Barkeep’s Whimsy. (that and the hottub got me out of my shivers).

Rinse a cocktail glass with some absinthe (of course, the inside of the glass 🙂 ) and then throw away the excess. Now, mix 1 1/2 oz of mezcal (I used Casamigos), 3/4 oz of Genever (I used Boomsma) and 2/4 oz of Apricot Brandy with ice for about half a minute and then strain it in the rinsed cocktail glass.

Technically, one is supposed to use a lemon twist as a garnish. I did not. I did not see the connection at all. The citrus would have no effect in a cocktail with such a strong nose.

The nose was all of the sweet absinthe but length was all earthy, petrichor vapors of mezcal. The palette was fairly bland.

This has equal parts Gin (I used Bombay Sapphire), Galliano, Dry Vermouth and Orange Curacao. You stir it with cracked ice and then pour in a champagne flute.

On the sweeter side due to the Orange Curacao and Galliano, it has a distinctive nose derived from Galliano.

I could not find the origin of this recipe.

It is a very cold night and we are sitting outside. So, needed a stiff one. This is 3 parts Citron Vodka with one part Green Chartreuse.

Nikita was not particularly impressed when i told her that I was going to drink some Gasoline! This is a rather simple – but very potent cocktail made by pouring equal parts Tequila over Southern Comfort.

Shake two ounces of vodka (I used Tito’s), two ounces of apple juice, three quarters of a spoon of grenadine and a spoon of fresh lemon juice in a shaker with ice. Pour it out in a martini glass and add an apple slice as garnish.

I like apples – especially during the holidays – but am not big into cider. This was a great aaple cocktail for a relatively warm fall evening.

This is a holiday favorite. Made it for Thanksgiving dinner. One was a mocktail.
Stir 3 ounce of cranberry juice and an ounce of cointreau in ice. After they have cooled down and mixed well, pour it in a flute glass. Top it off with chilled champagne. (there should be at least 3 ounces of champagne).

Shake 2.5 ounces of Vodka, 0.75 ounce of Triple Sec and a splash of pineapple juice in a mixer with ice and pour into a cocktail glass.

Vanilla vodka, Cointreau and Dry Vermouth. Take 3 ounces of the vodka and half an ounce of the other two ingredients.
Shake them well in a mixer with ice and put in a martini glass. No garnish is added.

I used Tito’s Vodka, Midori Melon Liqueur and lemon zests…

One of the classic mid-1900s cocktail originating from Belgium, this has Vodka (hence the Russian), Kahlua and cream.