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Tag Archives: domaine de canton

Day 112, Cocktails 112 & 113

The birthday bash for Mom continued today.  After a warm, sunny day at the pool something fresh and fruity seemed in order.  My brother Adam had been telling me about a gin, mango and ginger ale cocktail that he had recently had that sounded delicious.  Meanwhile, he was planning a seafood buffet for dinner this evening and I had told him about my Huiquin, a gin, sake and ginger flavored cocktail.  After some thinking, I asked Adam to pick up some mango when he went to the grocery store today.  My plan was combine the two cocktails we had talked about.  The result was the following two new cocktails.

  Momma’s Mangoes

  • 2 oz Chopin vodka
  • 1 oz Domaine de Canton
  • 1 oz dry sake
  • 2″ x 2″ slice of mango, peeled

In a shaker muddle the mango.  Really work the mango hard, nearly to a puree.  Add 3-4 ice cubes and the remaining ingredients.  Shake, shake, shake to mix and chill.  Strain into a chilled cocktial glass.  No garnish required!

Wow!  A terrific, perfect blend of flavors!  The Chopin provides a great base and the ginger flavor of the Canton and the sake work perfectly with the mango.  From the first sip to the last the layers of flavors worked well together.

The second drink was a fizz version using the same ingredients.

  Momma’s Mangoes Fizz

  • 2 oz Chopin vodka
  • 1 oz Domaine de Canton
  • 1 oz dry sake
  • seltzer water
  • 2″ x 2″ slice of mango, peeled

In a pint glass muddle the mango into a puree.  Add the remaining ingredients and a couple of ice cubes.  Stir to mix.  Fill the glass with ice and top with selzter water.  Stir and enjoy.

A larger, refreshing version, great of cookouts and afternoon sipping.  Because of the selzter the flavors are not quite as bold, but this still works very well.

The neat thing about today is that it shows how easy it is to adapt a basic recipe to multiple uses.  Give it a try yourself and let me know how it goes!


Day 111, Cocktails 110 & 111

We arrived in Boulder yesterday for a mini family reunion to celebrate our Mom’s 70th birthday.  It was the first time we had my Mom, Cookie, my brother and all our kids and spouses together at one time!

With 1,068 miles to drive Thursday and Friday I had plenty of time to figure out a cocktail to celebrate my Mom’s birthday.  A lot of different ideas rolled through my mind until I settled on a couple of final options.  When we finally did arrive it was great to back with the whole family.  A quick trip to the garden for basil and mint and then it was time to mix.

  Paula Anna (Basil Version)

  • 2-1/2 oz Cazadores tequila
  • 2 oz Domaine de Canton ginger liqueur
  • 2-3 fresh basil leaves
  • 1 lime slice
  • 2-3 small strawberries, quartered
  • seltzer water

In a mixing glass muddle the lime slice and basil.  Add the strawberries and lightly muddle to release the juice but don’t crush them.  Add 3-4 ice cubes and the tequila and Domaine de Canton.  Shake to mix and empty into a pint glass.  Add 3-4 more ice cubes and top with seltzer water.

This cocktail is a take on a Monterrey Mule and fizz style drinks.  The tequila and ginger of the Domaine de Canton is a great combination.  The fresh basil really accents the drink well and the strawberries add a touch of sweet.

For a second version, try this with fresh mint in place of the basil.  It gives a slighter sweeter taste to the drink.  Try them both and let me know what you think!

Happy Birthday Mom and Cheers!

Day 104, Cocktails 103 & 104

Saturday was a fun, family day at the Wisconsin State Fair, and we managed to avoid eating any food on a stick.  We did see the chocolate covered bacon on a stick, and it did not look appetizing at all.  We were also fortunate to have our friends from St. Louis, Andy and Jennifer, and their two daughters, come over for a cook out and some swimming Saturday evening.  It ended up being quite a little party.

When Andy and Jennifer arrived that signalled the beginning of cocktail hour.  The problem was that when asked what they wanted, Jennifer and Gwen both said “Whatever”.  I’d never hear of a cocktail with that name and didn’t find anything on the CocktailDB web site either.  So I set about making up a cocktail for the girls.

Whatever Cocktail

  • 2 oz Hendrick’s gin
  • 1/2 oz cucumber juice
  • 1/4 oz St. Germain
  • 1/8 oz peppermint schnapps

Combine all the ingredients in a shaker with ice.  Shake, shake, shake to completely chill.  Double strain into a chilled cocktail glass.  Garnish with a cucumber wheel.

My inspiration for this was the Love and Happiness.  However, rather than muddling cucumber I used my juicer to squeeze cucumber slices.  And, since I’d pretty much used all the mint from my garden, I added the peppermint schnapps to add just a hint of mint flavor.  It must of worked, because the girls loved it and I thought it worked out pretty well too.

It didn’t take long before the girls were ready for a second cocktail.  Jennifer joined me in the Twilight Lounge and wanted to have something named for her.  I asked what she liked and she told me vodka, rasberry and tequila.  I nearly pulled out the rasberry vodka, then thought about using vodka and chambord.  I even briefly considered the Sleigh Wreck, but I wanted to wait on that one.  I asked if she liked ginger and Jen said “yeah, its OK.”  So, I started thinking about a twist on a mule style cocktail combined with a margarita.  Thus, the Jennifer was born.


  • 2 oz Cadadores tequila
  • 1/2 oz Domaine de Canton
  • 1 oz lime juice

Combine all the ingredients in a shaker with ice.  You know what’s coming…shake, shake, shake.  Strain into a chilled coupe or cocktail glass.

Jen and Gwen loved this, and so did I.  Much more sophisticated than a mule and a flavorful twist on a margarita, this cocktail definately shifted the party into high gear.  I can’t wait until this fall when we’ll see Andy and Jennifer again!


Day 101, Cocktail 100

Yipee!  The 100th cocktail…only 265 more to go!  To celebrate the milestone I’ve selected an original recipe.  This one goes back several months after I had just acquired my first bottle of Domaine de Canton.  The ginger flavor of the Canton seemed a natural to feature in an Asian inspired cocktail.  Plymouth gin was what I started with as a base (although Hendricks, with its cucumber flavors would work just as well).  The Canton was a given…but what else?  How about sake?  It’s dry, slightly floral scents and flavors might work well.  Indeed, they all worked marvelously together!  This cocktail is a great companion for sushi or tempura dishes.


  • 2 oz Plymouth gin
  • 1 oz Yaegaki sake
  • 1/2 oz Domaine de Canton

Combine the ingredients in your shaker and shake, shake, shake.  Strain into a chilled coupe, garnish with pickled ginger wrapped around a water chestnut or lychee and enjoy!

By the way, I was always a Mary Ann man myself.  Which were you?  And you gals out there, Mr. Howell, the Professor, the Captain or Gilligan?


Day 100, Cocktail 99

Just got back from Greg and Pattie’s, and yes, I loved my Sazerac!  But as I expected, no else did.  Fortunately, I had already worked out Plan B, which worked out marvellously!  I’ve had several tequila – ginger combinations over the last three months and had decided to leverage that same combination again.  The twist tonight was using Domaine de Canton in place of ginger ale.  The result was quite tasty and well recieved as everyone had two rounds before we left for the night.


  • 1-1/2 oz tequila
  • 1/2 oz Domaine de Canton
  • 1/2 oz lime juice
  • lemon lime soda

In a mixing glass combine the tequila, Canton and lime juice with ice.  Stir to mix and chill.  Strain into a collins glass filled with ice and top with lemon lime soda.  Give it a quick stir, garnish with a lemon or lime wedge, and serve.

A very light and refreshing take on the mule style drinks, and it was enjoyed by all.  Good luck in New Orleans Katie!


Day 45, Cocktail 42

I enjoyed the scotch based cocktails at Bryant’s so much a couple of nights ago that I decided to try another one tonight.  A quick browse through Dale Degroff’s “The Craft of the Cocktail” brought me to another scintilating scotch based cocktail.  This little gem was developed by Gary Regan, a very accomplished bartender himself.  It combines two favorites of mine, scotch and Domaine de Canton, and is about as simple as cocktail mixing can be.

  Debonaire Cocktail

  • 2-1/2 oz scotch
  • 3/4 oz Domaine de Canton liqueur

Combine the ingredients in a mixing glass with several ice cubes.  Stir completely to chill.  Strain into a chilled cocktail glass and serve ungarnished.

Mr. Regan absolutely nails the proportions with this cocktail and the sweet ginger flavor of the Canton is perfectly balanced with the smokey scotch (I used Cutty Sark – an even peatier scotch would be divine in this). 


Day 26, Cocktail 26

I’m driving home this evening from a somewhat (although typical) long and stressful day.  The iPod is cranked when INXS’ “Suicide Blonde” comes on.  I turn the volume up a couple more notches (because my stereo goes to eleven, man) and start to get my groove on.  As I’m listening (“you want to make her, suicide blonde, love devastation, suicide blonde”) I begin to wonder just what would the suicide blonde drink?  A cocktail, for sure.  But what?  Not a martini, that’s too cliche for her.  A cosmo?  No way, that’s for girlie girls and she’s anything but.  Rye…yeah, that’s it.  A bit smoother than bourbon and not nearly as overplayed, just like the suicide blonde.  With what?  It’s got to be sophisticated, but not unapproachable.  It’s going to use some flavors that are not run of the mill.   Sounds like a job for St. Germain or Domaine de Canton.  Or both…

Fast forward several hours and I’m down in the Twilight Lounge, INXS thumping out on the vintage, quad-speakered Pioneer and I start lining up ingredients.  I’m fairly well settled on orange, lemon, Russell 6 Year Old Reserve Rye, St. Germain and Domaine de Canton.  I also know that I want bitters, but which to use?  Peychaud’s or Agnosturo?  When in doubt, try both!  I mixed up two of these hot numbers, one with Peychaud’s and one with Agnosturo.  While both were good, one was clearly better.  I needed to confirm it, so Gwen was pressed into tasting duty (like I had to twist her arm).  She agreed with my pick in a “blind” taste.  The winning bitters?  The Peychaud’s!  The orange of the Agnosturo just kind of blends in with the orange juice and rye.  The Peychaud’s adds just a bit of pop and another flavor dimension that really makes this cocktail rock.

  Suicide Blonde

  • 2 oz Russell’s 6-Year Old Reserve Rye
  • 1/2 oz St. Germain
  • 1/4 oz Domaine de Canton
  • 2 orange slices, about 1/8″ thick each
  • 1 lemon slice, about 1/8″ thick
  • 2 dashes Peychaud’s bitters

In a shaker glass muddle the orange and lemon slices.  Add 5-6 ice cubes and the remaining ingredients.  Stir thoroughly to chill and mix.  Strain into a large cocktail glass (I used my 6 oz glasses) and garnish with a flamed orange peel.

This is a great mix of flavors that are layered upon each other…the rye and citrus are a great base that allow the ginger of the Canton and the elderflower of the St. Germain to weave themselves in and out.  The Peychaud’s pulls it all together with a great finish that is bold.  This is definately going to be made often at the Twilight Lounge!


PS – Have a song that you want a cocktail made for?  Or maybe a movie that needs a drink?  Let me know and I’ll work out a pairing for you!

A pair of Sagebrushes with their proud parents

Day 14, Cocktail 14   

Yesterday I posted the Sagebrush, a newly created recipe.  All day long today I just had this nagging feeling that I had rushed my post for it.  So when I got home after my Saturday Otto’s run for a few odds and ends for the Twilight Lounge I got to tinkering.  The result is the new and improved Sagebrush!  I replaced the ginger ale with a favorite of mine, Domain de Canton.  I also  added a pinch of kosher salt and a dash of Agnosturo bitters.  The addition of these two ingredients really helped to tie this cocktail together.  I do have to give a nod to Chad Doll for the inspiration to try the salt – see his post at   



  • 2 oz Cazadores tequila
  • 1/2 oz Domaine de Canton
  • 1-1/2 oz cranberry juice
  • 1/8 oz bar syrup
  • 1 dash Agnosturo bitters
  • 2 sage leaves (for muddling)
  • sprig of sage (for garnish)


Fill a mixing glass with 1 oz crushed ice, 2 sage leaves and 1/8 oz of bar syrup.  Muddle thoroughly.  Add the Cazadores, Domaine de Canton and cranberry.  Stir vigourously to mix.  Strain into a rocks glass over 4-5 ice cubes.  Garnish with the sage sprig.   

This version comes together as a more complete cocktail with a smoother taste and more body than the original.  Give it a try!