#100DaysOfCocktails - Day 60 - Sierra Madre Sunrise
It is fall, and as the weather gets colder and colder, flavors in cocktail get richer and deeper. Gone are the lemonades and muddles berries and touches of mint from the summer months. We are now in cinnamon and allspice and vanilla...and smoke. Smokey cocktails come out of the woodwork in the fall. Most reach for scotch when trying to add smoke; Elena Lepkowski of Serious Eats reaches for the mezcal for a Sierra Madre Sunrise.
#100DaysOfCocktails - Day 55 - El Diablo
The Devil, you say? I can see where the El Diablo gets its name from, other than the red color. Eben Freeman created a cocktail that is easy to consume. Tequila, lime, and ginger beer blend together in a way that suggests there should be more cocktails with this unique combination. Definitely a #100DaysOfCocktails favorite.
#100DaysOfCocktails - Day 54 - Celery Cider
Vodka, after enjoying a robust run in the 1980's and 90's, fell sharply off the radar as the millennium approached. The lack of flavor that drove its popularity became a liability as bartenders and mixologists looked to classic cocktails for inspiration. Fewer ingredients and smaller cocktails became the norm, so every piece had to pull its weight. The Celery Cider in Saveur Magazine brings some savory flavor to vodka, creating a profile that #100DaysOfCocktails is eager to try.
#100DaysOfCocktails - Day 52 - Dublin Iced Coffee
I love coffee in ways that are most likely very unhealthy. At the end of a long day, I can still relax with a cup of iced coffee. Add a little stout and some Irish whiskey, like the bartenders at Soda and Swine in San Diego did, and you have yourself a smooth libation that is perfect as an after dinner drink.
#100DaysOfCocktails - Day 40 - Manzarita
You expect fall cocktails to have apple and cinnamon components in them. But tequila? Devlin DeVore of Centro in Boulder, CO could imagine it, and did, when the Manzarita was created. Add in a little elderflower liqueur as a sweetener, and you have a little slice of fall in a glass, as #100DaysOfCocktails discovered.
#100DaysOfCocktails - Day 37 - The Gold Rush
Sometimes it is a simple shift that creates a new cocktail. The Gold Rush, which seems like something that should have been around forever, was a recent creation at Milk & Honey in the early 2000's. Substituting simple syrup for honey syrup fully shifts the flavor and mouthfeel of this whiskey sour variant.
#100DaysOfCocktails - Day 36 - Gin-gin Mule
On a fateful night in the late 1990's, Audrey Saunders met Dale DeGroff. That did not just change the trajectory of Saunders' career, but the path of the New York City cocktail scene. She updated many restaurants bar programs, creating a path of inspiration to her opening the Pegu Club in 2005. The Gin-gin Mule, something she created at the Beacon Restaurant, adds a little extra flavor to the traditional mule recipe, as #100DaysOfCocktails discovered.
#100DaysOfCocktails - Day 35 - Above the Board
The 21c Museum and Hotel in Louisville, KY, is not just known for warm hospitality and innovative art. They are known for Proof on Main, their cocktail bar and restaurant attached to the venue. They graciously shared Above the Board in the book The American Cocktail, and #100DaysOfCocktails could not have been more excited.
