Day 209, Cocktails 200 & 201
Well, it was an interesting week, to say the least. A good chunk of my time was spent starting up a job search, which has me excited but also nervous. I also spent a fair bit of time finishing up the new floor at the Twilight Lounge. I’m glad that project is over and the new cork look floor looks great! Finally, it was a whole bunch of other little things as we get ready for my mom Paula and Cookie’s visit to us for Thanksgiving. Whew!
To celebrate the reopening of the Twilight Lounge our friends Greg and Patti came over for dinner. It’s always fun to get together with them for good food, games, conversation and cocktails. Inevitably, the evening goes much longer than planned and Saturday was no exception!
I started the evening off with the Caramel Apple and it went over well with Greg and Patti. Greg noted that it would be a great cocktail to sip while smoking a fine, full bodied cigar. Frankly, I agree! After a couple of these tasty treats we moved on to dinner. After dinner it was time for a liquid dessert and I broke out the Pecan Pie. Again, a bullseye! Even Greg enjoyed it, even though he doesn’t like pecan pie!
As the night wore on the music got louder, the new floor was given a dance workout and a couple of new cocktails were invented and enjoyed. The first came about as we were talking about blending flavors and sniffing some of the various liquors and liqueurs in the Twilight Lounge.
- 1-1/2 oz Kajmir
- 3/4 oz Cointreau
- 1/2 oz Amaretto
Combine the ingredients in a shaker with ice. Shake, shake, shake to mix and chill. Strain into a coupe and garnish with an orange peel.
Yummy is the only way to describe this drink! Greg’s immediate reaction was that it tasted like a kringle, a Wisconsin favorite. He was right too. This comes out slightly nutty, slightly vanilla and just the right amount of sweet to be a great after dinner cocktail. We’ll be having this one again!
While Greg was enjoying his kringle, I was ready for more rye and orange flavors. Here’s the result.
- 2-1/2 oz Russel’s rye whiskey
- 1 oz orange juice
- 1 oz Domaine de Canton
- 2 dashes Agnosturo orange bitters
- 1 bar spoon bar syrup
Combine the ingredients in a shaker with ice. Shake, shake, shake to mix and chill. Strain into a large cocktail glass and garnish with an orange peel.
Again, another winner! The ginger of the Domaine de Canton adds a new dimension to the rye and orange that is slightly exoctic. The orange bitters help tie it all together and the bar syrup softens the rye just a tad but does not make this a sweet cocktail by any stretch. Unfortunately, I wasn’t inspired with a name for this one — but I’m open to suggestions! Give me your ideas and I’ll publish the winner and personally make it for you!
From this point on it got late enough and sloppy enough to switch to rum and cola’s…between the music and dancing we didn’t leave ourselves any time for proper cocktails. All in all it was a great evening with great friends!