Beet-Pickled Deviled Eggs

There are two things that I always order if I see them on a menu: pretzels and deviled eggs. I don't mean like a baggie of pretzels, obviously, but a nice big soft one with mustard dip or maybe some beer cheese. And deviled eggs are self-explanatory. I love a creamy, tangy deviled egg. I will eat an entire order myself if I have to.

With this in mind, I've already posted a recipe for delicious, surprisingly easy pretzel bites, but I've never posted deviled eggs. I can't even remember the last time I made deviled eggs myself rather than just ordering them at a restaurant. The basic version is quite simple: the yolks are blended with mayonnaise, mustard, and vinegar. But everyone has their own little touch, whether it's subtle like curry powder or something more interesting (the best ones I've had recently had salmon roe hidden under the filling and were topped with crumbled potato chips). I didn't want to post just any deviled eggs.

And so, I give you: Beet-pickled Deviled Eggs.

This genius twist on the recipe was not my idea; I got it from Pinterest, where photos of these neon-pink-edged eggs are, as you can imagine, rather popular. But pickling the eggs doesn't just give them color, it also imbues them with a tangy and sweet flavor that elevates them way above other deviled eggs I've had. And yes, they're also gorgeous.

I came up with my own recipe for the filling on these, and did add one unique touch that I'm pretty proud of: miso paste. The sweetness of the pickling brine really needs some additional umami flavor to balance it out, and the miso does this perfectly. I would definitely add it to a traditional recipe as well!

And while the eggs were pickling, I threw in some spring onions for Gibsons. Why not?

Beet-Pickled Deviled Eggs

For the pickling:
1 jar pickled beets
1 cup apple cider vinegar
1/4 cup brown sugar
1 tbsp. whole peppercorns
1 tsp. salt
6 eggs, boiled and peeled*

For the filling:
3 tbsp. mayonnaise
1 tsp. Dijon mustard
1/2 tsp. miso paste
1/2 tsp. apple cider vinegar
1/2 tsp. lemon juice
1 dash salt

Combine all of the ingredients for the pickling solution in a large bowl or jar and stir well. Be careful, as the beet brine will stain! Carefully add the eggs. Try to bury them under the beets so that they are completely submerged. Any part of an egg not under the brine will come out a lighter pink than the rest. Let sit in the fridge for about 16 hours. The longer they pickle, the more of the interior will be pink. The flavor will also become more intense.

After the pickling is done, remove the eggs with a slotted spoon and blot on a paper towel. Carefully cut them in half and remove the yolks, placing them in a bowl. Add filling ingredients and mash with a fork or beat with an electric mixer until very smooth. Adjust seasonings to taste.

Fill egg halves with the filling using a pastry bag or frosting gun. Top with a little paprika and serve.

*I don't want to tell you how to boil an egg, but actually I kind of do. I tried the method recommended by The Kitchn and it was a disaster - I took off big chunks of the whites in the process. So I switched to this one and it was perfection: bring the water to a rolling boil, add the eggs straight from the fridge, and boil them for 12 minutes. Remove them with a slotted spoon and put them in ice water for five minutes. Start peeling from the broader end, where the air pocket usually is. Voilà!

Pickling recipe adapted from The Kitchn.

Cosmopolitan

The Cosmopolitan is like a pop song. It was wildly popular for a brief time and became ubiquitous to the point of annoyance. Then one day it became considered cheesy and overdone, an embarrassing thing to like. It's the Macarena of the cocktail world.

Well, we're in a period where everyone seems to crave nostalgia, and I don't doubt that the Macarena is being played a bit more often these days - perhaps even without the usual hefty dose of irony. I mean, I heard "Oops I Did it Again" on the radio three times this week. And it was released in 2000, the year after the Cosmo made its big debut on Sex and the City and became the it-cocktail of the era. It's actually a prime time for the Cosmopolitan to make a comeback.

I also think the importance of the Cosmopolitan to the craft cocktail world shouldn't be understated. In a dark age of cocktails, it was something new and fresh. It reminded us that there are still great drinks out there to be made, still things we haven't tasted. And the Cosmo also made it very clear that presentation matters. Small touches matter. That's why thousands of people opted for the pink drink in the pretty glass with the dash of Cointreau instead of their usual vodka cranberry.

Does this mean I'm frequently mixing up Cosmos for myself at home? No. If I'm being honest, it's not my drink. There's just not enough to it for me - I will always prefer a more flavorful spirit like gin or rum over vodka. But I think it deserves a place in my blog archives, and I will happily whip one up on request. And if you like them, don't be embarrassed.

History: I was quite surprised to discover that the Cosmopolitan's origins are as murky as you might expect from a 200-year-old classic, not a drink invented in the 90's. It's a problem of too much information rather than not enough. Multiple people take credit for the recipe or claim to know when and by whom it was invented. And that may be because it was actually created more than once. Cheryl Charming has written a ridiculously detailed article on the Cosmo's history in which she researches all the various claims in-depth - a worthy read if you're an avid cocktail historian. No doubt some people will disagree with her conclusions, but the impressive amount of research and journalism she has done on the subject makes me feel that she is the most reliable source I've encountered. So below I will sum up her conclusions.

The Cosmopolitan is a variation of the Kamikaze shot, which is made with vodka, lime juice, and triple sec. It appears to have been invented twice independently by two different people who named it the same thing. This does seem rather improbable, but stranger things have happened.

The first inventor is Neal Murray. Around 1975 he was working at the Cork 'n Cleaver Steakhouse in Golden Valley, Minnesota. He made his fair share of Kamikaze shots, and decided to combine the Kamikaze with the Cape Cod (vodka, cranberry juice, and a lime wedge). One of his regulars asked about the drink and Murray replied, "I just thought it needed a little color." This was a joke, as Murray was black and was almost not hired because of it. His regular responded, "How cosmopolitan!" Murray would tell bartenders how to make the drink whenever he traveled, helping the recipe spread.

The second inventor is Cheryl Cook, who tended bar in South Beach, Florida. In March of 1989, Cosmopolitan magazine had just come out with an issue that contained an article on female Maître D's, and it featured one of Cook's coworkers. The cover of the issue was bright pink. Absolut had also just released their Citron vodka, and Cook had a bottle to play with. She made a variation on the Kamikaze with cranberry juice to make it pink like the cover of the magazine. The drink was so popular that the bottle of Absolut ran dry that evening, and the recipe spread to other bars in South Beach and beyond.

Could both tales be true? I'd like to think so, and Charming certainly does. There is ample evidence to support both.

So, on to the drink! There are a lot of Cosmo recipes out there, and they vary not only in the proportions of the ingredients but the ingredients themselves (regular vodka vs. Citron, triple sec vs. Cointreau, Rose's lime juice vs. fresh). I tested several versions and decided I liked the one below the best. Feel free to tweak it until it's perfect for you.

Cosmopolitan

1.5 oz. Absolut Citron
3/4 oz. triple sec
1 oz. cranberry juice
3/4 oz. lime juice

Combine ingredients in a shaker with ice and shake until chilled. Strain into a martini glass and garnish with a lime wedge.

Recipe Round-Up: Cinco de Derby

Every year, two of the best excuses to have a cocktail - the Kentucky Derby and Cinco de Mayo - fall within the same week, and sometimes on the same day. It's a bit of a shame because it really forces you to choose between Mint Juleps and Margaritas. I thought I'd make the decision a bit easier by rounding up all of my favorite recipes for these two iconic cocktails.

1. Mint Julep. This classic version of the Derby staple uses a mint syrup that makes it easy to batch - allowing you to enjoy the race.

2. Margarita. I recently started making Margaritas at home again on a regular basis and I really forgot how utterly delicious they are. I recommend altering the recipe here to use 1/4 oz. agave nectar instead of the simple syrup.

3. Champagne Julep. This oh-so-classy Cognac julep is lengthened by a few ounces of sparkling wine.

4. Blood Orange Margarita. Blood orange juice lends an absolutely stunning color to this cocktail without taking it too far from the flavor of a classic Margarita.

5. Pineapple Rum Julep. This was my Derby drink of choice last year. Using pineapple syrup and a quality aged rum instead of the typical bourbon puts a deliciously tropical spin on the classic.

6. Spiced Cranberry Margarita. I created this marg as an unexpected Thanksgiving cocktail, but it's a great choice any time of year. Skip the spices in the cranberry syrup if you want something that tastes a bit more summery.

7. Basil Cranberry Julep. Speaking of cranberry syrup, save some for this unique mezcal-based julep. It's my favorite Kentucky Derby/Cinco de Mayo crossover cocktail.

8. Grilled Pineapple Margarita. Grilling pineapple rings before muddling them into this margarita caramelizes them and adds a hint of smoke that pairs perfectly with a dash of mezcal.

9. Tea Thyme. For the non-drinkers, this mocktail made with black tea and peach is a perfect southern-inspired sipper for Derby watching.

10. Spicy Sandia. Or if you're in more of a margarita mood, this spicy watermelon mocktail should hit the spot!

Islay and Olive

Do you ever look at a cocktail recipe and think, “That’s so weird that it just might be delicious?” That was my reaction to the Islay and Olive when I first saw it in Maggie Hoffman’s book Batch Cocktails. It’s a combination of two of the coolest, classiest drinks you can order – a dirty Martini and an Islay single malt. Both of which I adore. But I never would have thought to combine these already-polarizing liquids in the same cocktail. But it works, and it works wonderfully. The smoke of the Scotch adds a whole new dimension to the savory brine of a dirty vodka martini. Olive oil and a dash of salt turn it into something really special. Admittedly, if you don’t like dirty martinis or smoky Scotch, you will probably not like this drink. But if you like both of them, you must try it. Like immediately.

As with the Principessa di Sole I posted a few weeks ago from the same book, the recipe for the Islay and Olive was printed in batched format, with quantities for 12 servings. I love that Maggie included interesting, spirit-forward drinks like this in the book as well as the usual fruity punches. Although this one isn’t exactly the kind of thing I’d roll up to a party with and expect everyone to love. So I’ve done the math and adjusted the recipe instructions for a single cocktail.

History: This drink was created by Shaun Traxler, a bartender at Vault in Fayetteville, Arkansas.

Islay and Olive

1.5 oz. vodka
Scant 1.25 oz. Islay single-malt (such as Laphroaig)
¾ oz. dry vermouth
1 dash orange bitters
1 dash olive brine
1 pinch salt
Olive oil, to garnish.

Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a coupe. Garnish with a dash of olive oil (I like using my mister for ease and drama), a lemon twist, and several Castelvetrano olives (frozen, if you’d like).

Recipe adapted from Batch Cocktails. I was provided with an advance copy of the book.

Kingston Negroni

You might define a really, really good cocktail as one that is perfect just how it is, requiring no alterations. So it's a bit funny that it's the really good cocktails that get riffed on and played around with the most. It's not a bad way to experiment, especially if you're new to designing your own drinks: take a formula you know you love and try swapping out one of the ingredients. Maybe it won't work right away; craft cocktail recipes are carefully-tuned, and switching something out may require a bit less or more of something. Figuring out exactly what works can be really interesting, and good practice for building your own recipes from scratch.

It's hard to find a cocktail more beloved (or one with more variations) than the Negroni. Its simplicity is what makes it great, and also what makes it easy to adjust. Like whiskey more than gin? Try a Boulevardier. Find Campari too bitter? Use Aperol instead. Want something a bit lighter? Substitute dry vermouth for the usual sweet. I've seen some Negroni variations get quite elaborate (and in my book it's debatable whether it's still a Negroni once you veer away from the formula of three-ingredients-including-gin) but like great cocktails, great variations are often simple as well.

In that spirit I give you the Kingston Negroni. It's simple as can be: use rum instead of gin. Specifically a Jamaican rum if you have one. Jamaican rums are quite unique. They are fermented longer than most rums, and this process often includes something called "dunder" or "muck," essentially the leftover stuff from previous distillations, which is left exposed to the ambient air and microbes before being added to a fresh batch of rum. If that sounds pretty gross, it kind of is - descriptions of the muck pits at Jamaican distilleries are not exactly appealing. But the product of this fermentation is then distilled in pot stills, leaving behind anything questionable and yielding a rum that has a truly singular quality called "hogo." The word refers to the funky, fruity flavor that separated Jamaican rum from others. As my virtual friend and rum afficionado Faith writes, the hogo of Jamaican rum is similar to the smokiness of Islay Scotch - a unique flavor quality that comes from the local practices and separates it from other spirits in the same category.

Like a smoky Scotch, a truly funky Jamaican rum can be a bit polarizing. I recently bought a bottle of Smith & Cross, the recommended rum for this cocktail, and wow is it funky. It's honestly a little much for me. I currently prefer Appleton Estate in this drink, which still has those critical qualities but tones down the funkiness in comparison. If you're a Jamaican rum novice, the Signature Blend is the bottle I'd recommend. I use it in tons of cocktails.

Jamaican rum makes the Kingston Negroni a bit sweeter and fruitier while still maintaining the balanced and bitter essence of the original drink. If you like Negronis, you've got to try this twist.

History: The Kingston Negroni was created by Joaquín Simó at Pouring Ribbons, one of my favorite bars in New York. He invented it immediately after tasting Smith & Cross for the first time.

Kingston Negroni

1 oz. Jamaican rum
1 oz. sweet vermouth (Carpano Antica recommended)
1 oz. Campari

Combine ingredients in a mixing glass with ice and stir until chilled. Strain into a rocks glass over one large ice cube. Garnish with an orange twist.

Recipe and history from Punch.

Seville

Instagram has been an amazing source of new recipes for me. I have dozens of drinks bookmarked, and when I'm interested in trying something new, I often browse the list for ideas. That's how I found the Seville. My friends over at Cocktail Detour shared this lovely drink, and it instantly became a part of my repertoire.

The Seville is a variation on the classic Martini. It's still quite dry, but the floral flavor of Lillet Blanc and nutty hints of fino sherry make it a bit sweeter and more delicate. Two dashes of orange bitters and two orange twists (one flamed) lend a hefty dose of citrus. I particularly love this drink with Barr Hill Gin, which is distilled with honey.

Let's quickly talk about flaming twists! This does not involve actually touching the flame to the peel. Instead, you express the oils of the peel the same way you do with a regular twist, but you do it through a flame, roasting them before they hit the drink. You should see the flame flare up briefly as the oils pass through. This adds a slightly smoky, toasty flavor to the citrus oil and can really change the character of a cocktail. I added a decorative twist afterwards just for fun.

History: The Seville was created by Nick Mautone, who works as a cocktail consultant in New York. (Yes, that's a job, and yes, I want to do it.) He created it for the Michelin-starred restaurant Country (now closed).

Seville

2 oz. gin (Barr Hill recommended)
3/4 oz. Lillet Blanc
2 dashes orange bitters
1/2 oz. fino sherry (to rinse)
2 orange twists

Rinse a coupe with the sherry and express one of the orange twists into it. Combine the remaining ingredients in a mixing glass with ice and stir until chilled. Strain into the prepared glass and flame the second orange twist over the top.

Recipe adapted from Cocktail Detour.

Principessa di Sole

There's nothing I love better than cracking open a new cocktail recipe book. More often than not, the entire side and/or top of the book quickly becomes bristly with little post-it tabs marking the drinks I'd like to try. It's true that there are many, many great recipes available on the internet, but there's something special about having the physical books. They're like tomes of potions or magic spells waiting to be mixed up.

If I had my way, I would own pretty much every cocktail recipe book ever published. But since I have a small budget and an even smaller apartment, I've kept my collection to a single shelf. And recently, I was overjoyed to add Maggie Hoffman's Batch Cocktails to it. It's a book of large-format drinks that you can make ahead to serve at parties or get-togethers. I was expecting a lot of citrusy punches full of fruits and syrups, and there are plenty of these, but I was very impressed by how many spirit-forward options Maggie includes as well. It makes sense - once citrus fruit is juiced, the liquid begins to change in acidity and bitterness, so you can't make citrusy cocktails as far in advance as more spiritous drinks, which you can literally age for months. The book is a really balanced collection of recipes (including non-alcoholic options), and I honestly wish it had the proportions for single drinks as well as the large batches, because I definitely want to make some of these just for me, and I'd rather not have to do math.

I freely confess that while the Principessa di Sole did sound delicious, I chose to make it primarily because of its vibrant color and lovely garnish. But I was blown away by this drink. Made with Amaro Montenegro*, white rum, raspberry syrup, citrus juices, and sparkling wine, it is absolutely, utterly delicious. It balances boozy, bitter, citrusy, sweet, and fizzy in just the right way. I will 100% be bringing a pitcher of it to my next party. But in case you don't have any upcoming social engagements, I've also figured out the recipe for a single a drink and included it below. You might wish you'd made yourself a pitcher.

*Alas, we have not talked about Amaro Montenegro much yet, and I usually like to officially introduce an ingredient before I use it so prominently in a cocktail. I discuss it a little in my post on Amari. It's one of the most popular amari out there and definitely one I recommend, but you could try substituting Averna or Cynar here.

History: The Principessa di Sole was created by Elliot Clark of Bon Voyage in San Francisco.

Principessa di Sole

For one cocktail:

1 1/2 oz. Amaro Montenegro
1/2 oz. white rum
1-2 dashes Peychaud's bitters
1/2 oz. raspberry syrup**
1/2 oz. lemon juice
1/4 oz. lime juice
2 oz. sparkling wine

Combine everything except sparkling wine in a shaker with ice and shake until chilled. Strain into a rocks glass filled with ice and top with the sparkling wine. Garnish with a mint sprig, a raspberry, and a lime wheel.

For 10 servings:

1 3/4 cups plus 2 tbsp. Amaro Montenegro
1/2 cup plus 2 tbsp. white rum
2 tsp. Peychaud's bitters
1/2 cup plus 2 tbsp. chilled raspberry syrup
1/2 cup plus 2 tbsp. lemon juice
5 tbsp. lime juice
2 1/2 cups chilled sparkling wine
10 mint sprigs
10 raspberries
10 lime wheels

At least 2 hours and up to 24 hours before serving, make the batch. Pour Amaro Montenegro, white rum, bitters, and chilled raspberry syrup into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.

Up to 2 hours before serving, prepare lemon and lime juice and stir into the pitcher mix. Reseal and return to the refrigerator if not serving immediately.

To serve, stir well. Gently pour in chilled sparkling wine, then stir mixture gently once more. Pour into ice-filled rocks glasses or punch cups. Garnish each glass with a mint sprig, a fresh raspberry, and a lime wheel. (Alternatively, serve in a punch bowl with all the garnishes thrown in - Maggie doesn't recommend this in the recipe but there's a picture of it and it's a beautiful presentation.)

**For raspberry syrup, combine 1 cup sugar and 1/2 cup water in a saucepan over medium heat and stir constantly, until sugar is dissolved. Add raspberries and stir. Cook for about 2 minutes, using the back of the spoon to mash the raspberries against the side of the pan. Remove from heat and let steep, covered, for 30 minutes. Strain through a fine-mesh strainer into a resealable container and refrigerate until chilled or up to 1 week.

Recipe from Batch Cocktails. I was gifted an advance copy of the book.

Bottle Buy: Italicus

If you're not already seeing this beautiful blue glass bottle everywhere, I can guarantee you will shortly. It belongs to Italicus Rosolio di Bergamotto. Not since St. Germain have I seen a new ingredient as talked about and adored. It launched in 2016 and won a number of awards the following year, including Best New Spirit or Cocktail Ingredient at Tales of the Cocktail.

Italicus is a Rosolio, a classic type of Italian liqueur. The name is comes from a species of sundew, Drosera rotundifolia, that was classically used to flavor the liqueur. The plant is called "ros solis" in Italy. Rosolios are also frequently flavored with rose petals, which makes many people (including me!) think that this is where the name comes from. Difford's Guide offers the best explanation and history of Rosolio that I have found if you're interested in reading more about the category in general. While many people outside of Italy are not familiar with Rosolio, within the country it is still frequently made (often at home) and consumed as an aperitivo.

Italicus was created by Giuseppe Gallo. Born in Campania, Italy, Gallo worked as a brand ambassador for Martini & Rossi and has an extensive knowledge of amari and vermouths. He was surprised that no one outside of Italy was drinking Rosolio. He wanted to create a new spirit, drawing on his Italian heritage. He used the citrus fruit Bergamot (the same one that flavors Earl Grey tea) to flavor the liqueur, remembering how his mother would flavor dishes with its zest. The Bergamot comes from nearby Calabria, where it has been grown for centuries and is frequently used in Rosolio. Gallo set out to make a Bergamot-flavored Rosolio that would be at home on a modern bar. "It was really important to me to add to it a modern twist, a new profile that would allow bartenders to play with an additional flavor," he told Tales of the Cocktail.

In addition to Bergamot, Italicus is flavored with cedar, chamomile, lavender, gentian, yellow rose, and lemon balm. It is bittersweet like an amaro, but much lighter, with notes of citrus and herbs. I get a slight menthol flavor from it that I did not expect. It's easy to mix with and makes a perfect aperitif. While its flavor speaks for itself, its beautiful bottle (designed by Stranger & Stranger) doesn't hurt either. It seems to me like a perfect example of a spirit where every aspect, from conception to creation to packaging to marketing, was done to perfection. It's been popping up in cocktails all over Boston and no doubt elsewhere as well.

Italicus

Price: $37
Alcohol Content: 20%
Popular Cocktails: Negroni Bianco Bergamotto, Ipalicus, Spritzicus, Gin and Italicus

While I'm not too keen on the "Spritizicus" moniker its creators gave it, a classic spritz made with Italicus is definitely an enjoyable aperitivo and a great way to try out this liqueur. A garnish of olives may seem strange, but it's a perfect contrast to the sweetness of the liqueur. If you like an Aperol Spritz, switch it up and try some Italicus.

Spritzicus

3 oz. Italicus
3 oz. prosecco

Build in a wine glass filled with ice. Stir briefly and garnish with three Castelvetrano or Gaeta olives.

Recipe from Italicus. Historical and brand information came mostly from Difford's Guide and Tales of the Cocktail.

Mr. Fancypants

Guys, I am so excited about this cocktail. This is officially my first cocktail recipe that is on an actual cocktail menu. You can go to Darwin's Ltd. in Cambridge and order a Mr. Fancypants. And they won't look at you like you're crazy! Despite the silly name I gave it.

Darwin's Ltd. is a chain of cafes in Cambridge that I've been a fan of for a long time. Their location near Harvard was my go-to for lattes and lunch during my postdoc. The Mt. Auburn Street location is a good place to pick up a bottle of wine or some craft beer. But their location on Massachusetts Avenue actually serves wine, beer, and cocktails. They have a cordials license, which is a weird Massachusetts thing - they can't serve hard liquor like straight whiskey, gin, rum, or vodka, but they can serve liqueurs. And there are a lot of great drinks you can make with just liqueurs!

The Mr. Fancypants is a riff on the Boulevardier, one of my favorite cocktails. That's the reason for the name - "boulevardier" basically refers to a fashionable, wealthy person, a man-about-town. The evening I was working on the cocktail, my husband was trying on some new clothes he had ordered, and the prints he had chosen were a bit flashier than what he usually wears. I said, "Look at you, Mr. Fancypants," and that was that.

The base of this cocktail is a spiced rum that is a-ok for a cordials license, and it also contains some of Darwin's spectacular cold brew coffee. If you want to make it at home and don't have spiced rum, try substituting an aged rum. Apple brandy is also excellent.

But if you live in the Boston area, please go check out Darwin's and order one!! I love spots where you can order a drink and work on your laptop or linger with a book, and Darwin's is absolutely perfect for that. They serve wine, beer, and cocktails all day in addition to tons of tasty food and some of the best coffee in town.

Mr. Fancypants

3/4 oz. spiced rum
3/4 oz. sweet vermouth
3/4 oz. Campari
3/4 oz. cold brew coffee

Combine ingredients in a mixing glass with ice and stir until chilled. Strain into a rocks glass filled with ice and garnish with an orange twist. Aren't you fancy!

1919

A few weeks ago I finally went to get a drink at Craigie on Main, a restaurant/bar that has been a Cambridge mainstay for the past ten years. I was drawn to a cocktail called the 1919, which was listed as a "classic" on the menu even though I had never heard of it. The bartender explained that it was something of a local classic, created a few miles away at Drink. This only made me love it more. And I already really loved it. Spirit-forward and rich, it's reminiscent of a Manhattan or a Vieux Carre. It is an absolutely lovely drink to sip on.

The 1919 has a split base of rye whiskey and rum. The recommended rum is Old Monk, which I keep hearing about recently. It's an Indian rum, quite cheap but much-loved. Definitely something I'm going to add to my bar soon! In the meantime, Appleton Estate was a wonderful replacement. Benedictine, Punt e Mes, and Mole Bitters round out the recipe. I personally like reducing the recommended 1/2 oz. of Benedictine to 1/4 oz. to keep the drink from getting too sweet.

History: The 1919 was created by Ben Sandrof at Drink in Boston's Fort Point neighborhood. He named it after the year of the Boston Molasses Flood (affectionately known as the Boston Molassacre) because of the molasses notes in the rum. The Molasses Flood took place on January 15th, 1919 - the day before Prohibition ended. I just realized that I missed the 100th anniversary of this weird and tragic event! Still, 2019 seems like the perfect year to sip on a 1919.

1919

3/4 oz. rye whiskey (Rittenhouse recommended; I used Redemption)
3/4 oz. rum (Old Monk recommended; I used Appleton Estate Signature Blend)
1 oz. Punt e Mes
1/4 oz. Benedictine
1 dash Bittermen's Xocolatl Mole Bitters

Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a coupe or cocktail glass. No garnish.

Recipe from Cocktail Virgin Slut.
Photos taken at The Canopy Room.

Hurricane

If you've visited New Orleans, you're probably familiar with a cocktail called the Hurricane. Famously served at Pat O'Brien's in the French Quarter, the drink is recognizable by its distinctive glass and technicolor shade of bright red. As a tourist, you might be tempted to lump the it with the other not-so-great cocktails that are readily poured into plastic go-cups for consumption on Bourbon Street. But the Hurricane has a far more respectable history than a Hand Grenade or frozen Daiquiri. And, made correctly, it tastes much better as well. Since Mardi Gras is this week, I thought it was the perfect time to introduce this classic New Orleans drink.

A mixture of rum (a lot of rum), syrup, and fruit juice, the Hurricane is sometimes included in the category of Tiki cocktails. This isn't technically accurate, as Tiki is a very specific movement inspired by Polynesia, and the Hurricane has its roots firmly in New Orleans. But it's definitely an example of convergent evolution in the cocktail world, and you very well might find the Hurricane on a Tiki menu. It fits right in.

So why aren't my Hurricanes that recognizable shade of bright red? Well, not to knock Pat O's - which is totally worth a visit if you're in town - but the Hurricanes served there today are made from an artificial, sugary mix. Which I guess is good news if you want to make yourself a genuine Pat O'Brien's Hurricane at home. But if you're less interested in the nostalgia of your trip to New Orleans and more interested in having a tasty rum cocktail, then you should make your Hurricane from scratch. If you do that, the only bright red ingredient that might be going in is grenadine, and probably just a dash. Your Hurricane should come out closer to the pale orange pictured here.

The original Hurricane was made with three ingredients: gold rum, lemon juice, and a fruit syrup called Fassionola. Since Fassionola hasn't been available for years, most recipes substitute passionfruit syrup. But a bit more goes into Fassionola than just passionfruit: it's a complicated mix of seven tropical juices, dried hibiscus, citric acid, and sugar. Recently Cocktail & Sons came out with a bottled version so you can finally make a genuine Hurricane again. You can also try making your own if you're up for it. I, personally, was not, and Cocktail & Sons is currently sold out, so I used homemade passionfruit syrup.

Perhaps the Fassionola would have given these cocktails the extra bit of complexity they needed, but I wasn't happy with my three-ingredient Hurricanes - I found them a little too tart, a little too simple, and not very reminiscent of the "real thing" from Pat O's. So I started hunting for alternative recipes. There are a lot of them out there. I settled on a variation of Liquor.com's version, which has a little orange juice and grenadine, and uses lime instead of lemon. Perhaps this isn't the "original" Hurricane, but it's the one I like best. Happy Mardi Gras!

History: Pat O'Brien's began its life as a speakeasy during Prohibition. (Supposedly the password to get in was "storm's brewin'.") Once Prohibition ended in December of 1933, it opened legally as Mr. O'Brien's Club Tipperary on the corner of Royal and St. Peter Streets in the French Quarter. In 1942 it moved to its current location on St. Peter.

During World War II, it was difficult for bar owners to get their hands on whiskey, which is what people wanted to drink. Distributors started requiring bars to purchase a certain amount of abundant, easily-obtainable rum for every bottle of whiskey. So Mr. O'Brien found himself with a lot of extra rum lying around and needed a way to convince people to drink it. Thus the Hurricane was born. The actual recipe may have been created by the head bartender at Pat O's, Louis Culligan. The signature glass the drink was served in, shaped like the glass of a hurricane lantern, helped to increase its popularity.

The original hurricane recipe, published by Culligan in Cabaret magazine in 1956, is a simple one: 4 oz. gold rum, 2 oz. lemon juice, and 2 oz. Fassionola.

Pat O'Brien's in New Orleans

Hurricane

2 oz. aged rum
2 oz. white rum
1 oz. lime juice
1 oz. orange juice
1 oz. passionfruit syrup*
1 tsp. grenadine

Shake with ice until chilled and strain into a Hurricane glass filled with ice. Garnish with an orange slice and a maraschino cherry.

*I used the recipe for passionfruit syrup from Smuggler's Cove. First make a 2:1 simple syrup by mixing 2 parts sugar with 1 part water in a saucepan and simmering it until the sugar is dissolved. Let cool completely. Then combine equal parts syrup and passionfruit puree. The best place to find this is your grocery's freezer aisle. Hispanic food stores are also more likely to carry it.

Recipe adapted from Liquor.com. History from Distiller Blog and Wikipedia.

Flor de Puebla

Today is National Margarita Day! As random as these various holidays may seem, I do love how they bring lots of people together to play with the same recipe or ingredient. If you check Twitter, Instagram, or your favorite blogs today, you're almost certain to find dozens of fantastic margarita recipes. And I'm happy to throw one more into the mix.

For this margarita, I infused blanco tequila with dried hibiscus flowers. This gives it a floral, slightly fruity taste and a beautiful bright pink color. Hibiscus is not as hard to find as you might think. I like getting it from my local natural wellness store, which lets you scoop your own teas and spices. It's great because you don't need much for an infusion. But you can also buy dried hibiscus online. Just a half tablespoon of dried flowers in one cup of your spirit of choice will give you a beautiful infusion overnight.

To give this margarita a bit more depth and spice, I also threw in some Ancho Reyes chili liqueur. This is a surprisingly versatile ingredient that goes with lots of different flavors, but it certainly does shine with agave spirits. If you don't have a bottle, you can still make a more traditional hibiscus margarita by subbing in some triple sec or Cointreau. And if you want to keep it spicy, try adding a few jalapeño slices to your hibiscus infusion. I finished off the drink with a hibiscus-chili salted rim - definitely optional, but a fun touch!

Flor de Puebla

2 oz. hibiscus-infused tequila blanco*
3/4 oz. Ancho Reyes
1/2 oz. lime juice
1/2 oz. agave nectar
Hibiscus-chili salt, for rim**

Prepare glass by running a wedge of lime around the rim and dipping it in the salt. Fill the glass with ice. Combine tequila, Ancho Reyes, lime juice, and agave nectar in a shaker with ice and shake until chilled. Strain into the prepared glass and garnish with a few rehydrated hibiscus flowers.

*For hibiscus-infused tequila, combine 1/2 tbsp. of dried hibiscus flowers with 1 cup of tequila in a jar and let sit overnight, shaking occasionally. Strain out the flowers before using.

**For hibiscus-chili salt, crush some hibiscus flowers with a mortar and pestle. Add kosher salt and chili powder (I completely eyeballed the amounts, but maybe 1:2:3 chili:hibiscus:salt). Crush a little more with the pestle to break up the salt and combine the ingredients.

Recipe Round-Up: Hot Cocktails

There's honestly nothing better than being curled up inside with a mug of something hot and boozy while the snow falls. It's been a bit of a weird winter - in Boston our January temperatures ranged from sub-zero to 60 degrees - but that fact still stands. If you're looking for something to drink during the next cold spell, here are ten hot cocktail recipes to warm you up!

1. Hot Toddy. A simple mix of spirit, lemon, sweetener, and hot water, the Hot Toddy is a versatile template. My traditional recipe uses bourbon and honey.

2. Irish Coffee. There's a reason this is a classic. I use Dead Rabbit's recipe: 1.5 oz. Irish Whiskey, 1/2 oz. Demerara syrup, and 4 oz. coffee topped with lightly whipped heavy cream.

3. Hot Buttered Rum. I made this for the first time this winter, and it is fantastic. I thought adding butter to a drink seemed a bit weird, but trust me: butter makes everything better.

4. Mulled Wine. I used to not be a fan of Mulled Wine, and now I can't get enough of it around the holidays. It's so easy to make, especially in a batch for company, and it warms you up to your core.

5. Icky-Poo Tonic. This is a recipe I got from Joy the Baker that my husband and I have come to rely on when we get colds. A mixture of orange juice, bourbon, honey, and hot water, it soothes your throat and your aches and just makes you feel better. The name is ridiculous, but it stuck.

6. Warm Spiced Vanilla. By now you've probably noticed that I don't really own a wide variety of glassware for hot cocktails. ;-) This delicious mixture of bourbon, Bailey's, milk, and lots of other good stuff is a long-time favorite for cold weather.

7. Vert Chaud. If you're looking for something a bit more unique, mix some hot chocolate with Green Chartreuse, top it with a bit of whipped cream, and enjoy. My favorite part is lighting the Chartreuse on fire in the mug to warm it up.

8. Mexican Hot Chocolate with Mezcal Whipped Cream. This one is probably my favorite recipe on this list. It's ridiculously decadent and delicious. Ancho Reyes gives rich hot chocolate some spice, and whipping Mezcal into the cream adds a dreamy bit of smoke to the mix.

9. Montenegro Toddy. I mentioned how versatile a Hot Toddy recipe can be - here's the perfect example. Amaro Montenegro is a great addition for some complexity and bitterness. Try it with your favorite amaro.

10. Ursa Major. This hot tea cocktail is made with honey-bourbon liqueur that is sooo good in a hot drink. You can substitute bourbon and honey if you don't have it. Some Allspice Dram adds a perfect seasonal touch.