Gin Daisy

Here is the third report about what I was drinking this summer. The first and the second were about Gin Fix and Tom & John Collins respectively. Now the post about Gin Daisy completes a story about gin summer adventures.

In my post about Gin Fix I’ve explained in details my vision concerning differences between Gin Fix and Gin Daisy. It’s just an opinion based on some old cocktail books and posts of respected bloggers as well.

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It was last spring when I’ve learned this beautiful cocktail called Blinker.

I like both whiskey and grapefruit juice, and it was very interesting for me to mix them together with grenadine. Immediately I’ve made it with an ordinary bourbon, and later I made sure that Blinker could be great drink for me.

Google told me that Paul Clark already wrote about Blinker. He insists that Blinker is one of the cocktails resurrected by Ted Haigh.

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Recently  I’ve remembered about one nice cocktail I had found at Esquire drinks database when  searching for classic cocktails with bourbon. It’s called Commodore, and I can’t resist to its promising combination of crème de cacao and bourbon.

Craddock wrote about another Commodore version with rye whiskey, lime, sugar and orange bitter. Version I made is more sweeter. David Wondrich’s story refers it to Waldorf-Astoria bar book.

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Olga Cocktail

My wife is definitely not an imbiber, nevertheless she always supports me in my daily efforts of mixing, shaking, stirring, tasting, macerating, blending, buying and drinking, drinking, drinking. That’s why I’m always ready to do something when she asks me to «pour her something tasty». Usually a dram of Laphroiag 10 yo or fresh grapefruit juice with Campari are enough but sometimes she wants something special.

So one day she asked me to mix scotch with apple juice. You think that’s so simple. I thought too, and I was wrong.

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Honeysuckle Cocktails

In our garden we have some honeysuckle shrubs. That plant is very important in the beginning of the June when it usually starts to fruit, first of all shrubs. Blue and sour berries are similar to bilberry in taste and appearance but honeysuckle berries are sourer though .

This summer our honeysuckle had time to fruit before heavy heat burnt down all plants and shrubs and forced trees to drop their fruits.

I’ve managed to gather a lot of honeysuckle berries and enjoyed it in daiquiri. Later I’ve thought that I would make some new cocktails and started to experiment on it.

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Red Apple

My recent posts were about whisky, bourbon and gin. As is known, all these ones aren’t native to Russia. So now I’m about to revert to ingredients which are widespread and favorite in Russia. I’m talking about vodka and apple juice.

Not long ago I’ve been given three bottles of homemade apple juice. It was pressed, then sterilized and bottled immediately without adding sugar. It was in autumn, and now after six months in dark cellar the juice became clear.

Tasted, it has no differences with freshly pressed apple juice and seems slightly more concentrated.

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