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Day 198, Cocktails 192 & 193

And so my exploration of cocktails named Buck continues this week.  Tonight was a face off (no, it did not involve John Travolta and Nicholas Cage) between Irish and Scotch Whiskey.  As with last night’s cocktail, each cocktail features a 2 oz pour of the liquor in question along with the juice a lemon wedge and 5 oz or so of ginger ale.  And as with last night’s cocktail, each is cleverly named.  Let’s see how they fared.

  Scotch Buck

  • 2 oz scotch whiskey
  • 5 oz ginger ale
  • lemon wedge

Fill a collins glass with ice and squeeze the lemon wedge over the top.  Add the scotch and top with the ginger ale.

I used Cutty Sark for this one and I have to admit, it just didn’t click for me.  The smokey, peaty flavor of the scotch (and Cutty is by no means a strong scotch) did not blend well with the ginger ale or lemon.  It seemed like one big bar brawl in the glass.  I’ve come around to the idea of mixed drinks that use scotch, but this is one that won’t be on my list at the Twilight Lounge.

  Irish Buck

  • 2 oz irish whiskey
  • 5 oz ginger ale
  • lemon wedge

Fill a collins glass with ice and squeeze the lemon wedge over the top.  Add the irish whiskey and top with the ginger ale.

I used Bushmills for this cocktail and, wow, what a difference!  The lemon, ginger ale and Bushmills all come together to create a light, citrusy cocktail that was delicious and very smooth.  This is one that I would have again!

Cheers!

Day 163, Cocktails 160 & 161

I had a hankering (and who the heck has hankerings anymore?) tonight for something made with whiskey of some sort.  So I picked up the Ultimate Bar Book and started flipping through the whiskey section.  At first I was all fired up for a drink called the Bent Nail.  This is basically the Rusty Nail with Canadian instead of Scotch.  I was sure I had Drambuie…until I found that I didn’t have any Drambuie.  Rats.

Back to the Ultimate Bar Book where I found a very Chad Doll-esque drink called the Blarney Stone.  Let’s see, Irish whiskey – check with the Bushmills.  Cointreau, check.  Maraschino liqueur, check.  Pernod, check.  Angosturo bitters, check.  We are ready to mix!

  Blarney Stone

  • 2 oz Irish whiskey
  • 1/4 oz Cointreau
  • 1/4 oz Pernod
  • 1/8 oz Luxardo Maraschino liqueur
  • 1 dash Agnosturo bitters

Combine all the ingredients in a mixing glass with ice.  Stir to mix and chill.  Strain into a chilled cocktail glass.  Rim the glass with a lemon peel then twist the lemon peel over the glass.  Dropping the peel in is optional.

I was pretty excited to make this and give it a try since it has so many of the flavors I like together.  However, I’m finding that the Pernod with its anise flavor is overpowering the drink.  Sometimes a cocktail will mellow out and taste better after it has been in the glass for a bit, but it’s just not happening with this one.  That said, I was not to be deterred and decided to play around with the ingredients and see if I could make this a bit tastier.  I decided to half the Pernod and double the Maraschino.  Let’s see what happens.

  Stoned Blarney

  • 2 oz Irish whiskey
  • 1/4 oz Cointreau
  • 1/4 oz Luxardo Maraschino liqueur
  • 1/8 oz Pernod
  • 1 dash Agnosturo bitters

Combine all the ingredients in a mixing glass with ice.  Stir to mix and chill.  Strain into a chilled cocktail glass.  Rim the glass with a lemon peel then twist the lemon peel over the glass.  Dropping the peel in is optional.

To my taste, this is much better.  The Luxardo and Pernod are now in balance with just a hint of orange from the Cointreau.  I can also detect the whisky in this one, something I couldn’t do in the original version. 

So again, I’ve taken a recipe and tinkered with it to match my tastes.  It’s fun and easy to do so – let me know about a cocktail you’ve played around with!

Oh, and by the way, does anyone know what the locals do at the Blarney Stone to screw with the tourists?

Cheers!