Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we are kicking off the weekend with a drink that gets the job done. I am talking about the boilermaker.
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I don’t know if I can speak for everyone, but 2019 was a year that required--nay, demanded--I consume more than a few cocktails. This was bad news for my liver, but great news for my readers, as all that drinking resulted in a lot of cocktail-related pondering and testing, as well as some truly great cocktail hacks.
A properly made Irish coffee is a beautiful thing, but it’s also a hot thing, which isn't always what you want. To make a cold boozy coffee, you just need cold coffee and a little bit of sweetened condensed milk.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super-simple yet delicious libations. Claire is in LA filming new food content, which means it’s time for another guest post.
Peach liqueur is a tough sell. With a cloying, trite image and lolly-like flavour, it requires a delicate hand. (A sense of whimsy doesn’t hurt either.) But if you can press the reset button in your brain and forget any negative Sex on the Beach-related nightmares, you’ll find that it works quite well in certain situations, especially if those situations involve sour, funky shrubs.
I have been celebrating my birthday since Sunday, and it has involved a not insignificant amount of drinking. I’ve had margaritas in Mississippi, a Viuex Carré at Carousel Bar and a really dank grasshopper here in Portland. And now — in typical Leo fashion — I’m asking you to continue celebrating with me with a few of my favourite things.
Alcohol is not known for its sleep-promoting qualities. In fact, nothing ensures I have a terrible, unrestful night like a parade of high-proof cocktails. But a little bit of alcohol — a scoach — can calm the mind and relax the muscles. Pair that with melatonin-rich sour cherry juice (and maybe a glass or two of water), and you have a nice little cocktail to help you unwind.
My favourite nightcap is 30ml or so of Fernet, over ice, with a pinch of salt, but that drink signals the end of a good evening, not the start (or even the middle) of one. I want to be salty all night long — from beginning to the bitter end — so I decided to take that flavour profile and make it into a martini.
I am not against simply sipping on an amaro or five, as they are usually so full of flavour that they don’t need much. I also enjoy them with a little carbonated water. But my amaro-focused worldview sometimes makes me forget that these sweet and herbal little numbers go great in full-fledged cocktails, particularly those made with darker spirits.