snow days & drinkies

across the rooftopscozy cat
where a cat should bestill snowing

I had various ideas for posts to put up this week, but then it snowed and everything went to hell. Which is basically what happens when it snows in Western Washington. Whether it’s half an inch or twenty inches, schools close, people stay home from work, grocery shelves get depleted, and Twitter and Facebook turn into unending streams of complaints and snow pictures. We stayed home, turned on the fire, and made cocktails.

It’s been a while since Jon has done much drink experimentation – we’ve been happy with our repertoire of drinks, with an occasional new addition. But the unexpected down time this week inspired him to try several new recipes. Here are the ones we tried (and lest this list seem alarmingly long, keep in mind we’ve had all week to get through these):

The Day Off

The Day Off

  • 1.5 oz bourbon (we use Bulleit)
  • 0.5 oz Aperol
  • 1 oz pomegranate juice

Stir with ice and strain into a cocktail glass. Garnish with an orange twist. (Note: the drink in the picture was shaken, not stirred, which is why it has foam on top. We recommend stirring for a clearer cocktail.)

Snowed In

Snowed In

  • 1.5 oz bourbon
  • 1 oz Averna
  • 0.5 oz Carpano Antica formula vermouth
  • 0.5 oz pomegranate juice

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

The Snow Day

The Snow Day

  • 1 oz rye
  • 1 oz Lillet blanc
  • 0.5 oz lemon juice
  • 0.5 oz triple sec
  • dash absinthe

Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.

Jon’s note: “I think this one may still want a little tweaking. The concept is good, but the balance isn’t quite right.”

The Pitchfork

  • 0.75 oz aquavit
  • 0.75 oz Carpano Antica formula vermouth
  • 0.75 oz Averna
  • 3 dashes rhubarb bitters

Stir with ice and serve on the rocks.
Jon’s note: “This is my variation on the Trident, which is itself a variation of a Negroni. The Trident takes the Negroni recipe and swaps aquavit for the gin, dry sherry for the vermouth, and Cynar for the Campari, and then adds peach bitters. I’ve brought back the vermouth, used Averna instead of Cynar and rhubarb bitters in place of peach.”

Manhattan variation:  Averna instead of vermouth, and rhubarb bitters instead of Angostura. Served on the rocks, no garnish. This was nice.

Brooklyn variation: St. Germain instead of vermouth and Averna instead of Torani Amer.

And finally, my favorite discovery of the week: the Norwegian Sunset. Imbibe Magazine just posted this as part of their online newsletter and we made it immediately. It’s wonderful – the rich vermouth and amaro balancing the caraway of the aquavit. I loved it. Will make again.

Norwegian Sunset

  • 1 1/2 oz. aquavit (we used Linie, but we’re guessing that Krogstad would be even better)
  • 3/4 oz. Aperol
  • 1/2 oz. Carpano Antica sweet vermouth
  • Garnish: 5 drops Regan’s orange bitters

Combine the aquavit, aperol and vermouth in a shaker and stir with ice. Strain into a chilled coupe and garnish with the bitters.

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