In 2023, I made the Corpse Reviver No. 2. It’s my favorite non-whiskey drink, with a balance of sweet and sour flavors and botanical notes. I also discovered the Corpse Reviver No. 1, which I slightly modified with Armagnac and extra measures.
Basque Burnt Cheesecake with Salted Bourbon Caramel Drizzle
This is a recipe for a Basque Burnt Cheesecake with a Salted Bourbon Caramel drizzle. It might be the best cheesecake I’ve ever had.
Casino Cocktail
The Casino cocktail, a classic dating back to the 1930s, falls under the Daisies category, known for their boozy, savory/sour profile. The original recipe calls for Old Tom Gin, but London Dry works well. To make it, mix gin, lemon juice, maraschino liqueur, and orange bitters, then strain and garnish with a Luxardo cherry.
Creamy Mushroom Pappardelle
The area of town around Trader Joe’s became too busy, so we stopped going, but now my wife’s hairdresser moved nearby, so we go back when she gets her hair done. I wanted creamy mushrooms, so I made Creamy Mushroom Pappardelle with ingredients from Trader Joe’s. The recipe turned out great!
Apple of Your Rye Cocktail
My Version of the “Apple of My Rye” cocktail, substitutis applejack for apple cider and uses two types of whiskey for extra depth. The recipe includes barrel proof rye, Rittenhouse Rye, applejack, Amaro, walnut bitters, and a thin apple slice for garnish.
No-Bake Rice Krispy Butterscotch Bars
Don’t make these No-Bake Rice Krispy Butterscotch Bars. They are too easy and too delicious. They disappear very quickly.
Brandy Crusta Cocktail
I’ve been deeply into classic New Orleans cocktails, especially the Sazerac, Vieux Carré, A La Louisiane, and Creole. Here I’ve made a modified Brandy Crusta using Armagnac, Grand Marnier, and ginger simple syrup instead of the original ingredients. This adjustment gave the drink a spicier kick and less sweetness.
Creole Cocktail
My fascination with New Orleans cocktails led me to the Creole Cocktail, featuring rye whiskey, sweet vermouth, Bénédictine, and maraschino liqueur.
A La Louisiane Cocktail
This cocktail, a variation of the Vieux Carré, features rye whiskey, sweet vermouth, Benedictine, absinthe, and Peychaud’s bitters. Stirred and strained, it is garnished with Luxardo cherries. The absinthe adds a distinctive touch.
Vieux Carré Cocktail
The Vieux Carré cocktail, originating from New Orleans in the 1930s, features a blend of rye whiskey, Armagnac, sweet vermouth, Benedictine, and bitters. Despite differing pronunciations, it remains a popular choice. The process involves mixing the ingredients with ice and garnishing with a Luxardo cherry. The debate over pronunciation adds an interesting touch to its history.
one foodie and his food 