No matter how many you consume, you'll never forget your first Harvey Wallbanger. November 8th is "National Harvey Wallbanger" and I am here to illustrate it's strange and intriguing history. This classic drink has made a splash in the annals of cocktail history thanks to it's unique and memorable name. According to drink mythology, it was named after a surfer in the 1950's. After losing in a surfing competition in Cali, the downtrodden surfer dude, Tom Harvey, went to his regular bar and ordered his favorite concoction - orange juice and vodka with a float of Galliano.
Part 2 of Halloween cocktails -
- 1 part melon liqueur
- 1 part Vodka
- Juice from 1/2 lemon
- Chocolate syrup
- Chocolate dipped orange slice for garnish
- 1 oz Scotch
- 1/2 oz dry vermouth
- 1/4 oz Strega herbal liqueur
- 1 oz lemonade
Corpse Reviver #1
- 1 1/2 ounce brandy
- 3/4 ounce Calvados or other apple brandy
- 3/4 ounce sweet vermouth
Corpse Reviver #2
Whether you plan a Halloween Party this year or just want some eerie, spooky, scary concoctions to sip this Halloween season at home or a friend's house, these cocktails will satisfy your palate and impress your guests. They look really cool! Don't expect to have your neighborhood bartender mix one of these up because most of the drinks are novelty drinks and are intended for Halloween. I will be mixing up some of these at my Halloween Party this Saturday. Stay tuned for part 2 on Thursday because there are just too many to list in this one post.
As Bourbon Heritage Month comes to a close, this will be my final post on the subject. I'm sure many of you are ready to move on to other exciting things. Today, I am giving you my top 5 favorite bourbon cocktails (in no particular order) with tasting notes along with my favorite brands with pricing and category classification (call (very good) vs. premium (high-end/expensive) vs. ultra/super-premium (top of the line/very expensive)). Pricing as of September 26, 2014. Some of these you may not be able to get your hands in PA.
A post to end the week as a part of the continuing series of the obscure and mysterious cocktails that involve misunderstood, American spirit - Bourbon. Look for more posts like this in the coming weeks and the celebration of Vodka and Liqueurs/Cordials in October. Don't forget to follow me on facebook, twitter, and google plus for all posts and the happenings at 'Raise Your Spirits'.
Flavor Profile: Minty, Sweet
Enjoy these great contemporary bourbon cocktails in celebrating Bourbon Heritage Month. Try one at home or let 'Raise Your Spirits' mix one up for you at your next scheduled event or party this season. Who said that bourbon can't be appealing in a cocktail? For those of you who don't like bourbon, these concoctions will change your mind and are perfect for the cool, Fall weather. Tender Knob pictured above.
Flavor Profile: Fruity/Citrus-forward, Sweet
The classic usually calls for a blended or rye whiskey, but I prefer it with bourbon.
- 2.5 oz Maker's Mark bourbon or high quality/call bourbon
- 1/2 oz sweet vermouth
- 2-3 dashes of Angostura bitters
Prep - Fill a mixing glass with ice halfway. Add ingredients. Stir gently for about 20 seconds each direction. Strain using a Julep Strainer into a chilled cocktail glass or coupe. Garnish A stemmed cherry or lemon twist.
After a short hiatus from this cocktail post, I am offering up some more exquisite, classic cocktails from the dusty archives. These are cross-over cocktails, which means they can be served and sipped during late summer and fall months. An added feature to these recipes are tasting notes and history.
Just For Mary
Fruity and spicy
This post is honoring the classic wedding drink, the "Whiskey Sour", which is officially celebrated on August 25th. The Whiskey Sour is probably the most popular of all the sour drinks and rightfully so, it is a great cocktail when prepared and mixed correctly. It is sour, yes, but the sweetness and smokiness of some whiskeys along with fresh lemon juice or fresh lemon sour, and optional simple syrup, tend to offset and certainly compliment the tartness of the drink.