Face Of New Orleans

If you ever wanted to know what it feels like to be a Greek god and hundreds of women are feeding you grapes, now you can. Just take a sip of

Bacchae

1 1/2 oz of Barsol Acholado Pisco

1/4 oz of Vya Sweet Vermouth

1/8 oz of Suze

1/4 tsp of Marie Brizard Parfait Amour

1/4 tsp of Grenadine

Stir for a very long time (45 seconds or more for me). Strain into pre-chilled cocktail glass and garnish with a cherry.

Photography by Emily W. Kincke.

In honor of my birthday (the 11th for those of you that are uninformed), I created a wonderful way to start or end your day. It’s very soft and comforting. I’m sure you’ll enjoy.

Baby Blanket

1 oz of Gilbey’s Gin

3 spearmint leaves

1 oz of Barsol Acholado Pisco

1 egg

1/2 oz of orange curacao

1/4 oz of simple syrup

1 oz of seltzer

Add gin to shaker, along with the spearmint leaves. Lightly press (not muddling, keep the leaves intact) the mint, and extract/discard. Then add all the rest of the ingredients, minus the seltzer. Shake like you’ve got tremors and strain into a highball glass with one large ice cube in it. Add seltzer, stir gently. Garnish with one large spearmint leaf (after clapping it).

Wonderful morning drink.

Photography by Emily W. Kincke.

This beauty is what followed:

Natural Harmonic

2 oz of Damrak Gin

1/8 oz of I.P.A. Syrup (see below for instructions)

1/4 oz of fresh lemon juice

1/2 oz of Maraska Maraschino Liqueur

Shake and strain into a cocktail glass. Squeeze lemon peel over, rim glass with peel, then drop in.

Fantastic with a baked potato.

Make the I.P.A. syrup by taking two 12 oz bottles of I.P.A. (I used my organic homebrew) and reduce it to a syrupy consistency in a saucepan. Let cool and put in refrigerator.

Photography by Emily W. Kincke.

Brandon, the boy who takes care of me, was so kind to supply me with the rest of the Infusionique line. I’ve been pretty exhausted as of late, so I actually didn’t want to force making a drink with my newly received hooch. When I was nearing heading off to bed, the bottle of Angelique told me that it was lonely and that I should find it some friends to play with. A woman that needs no pity:

2 oz of Angelique Tequila

1/2 oz of fresh lime juice

1/4 oz of grenadine

1/4 oz of Suze

2 dashes of Peychaud’s Bitters

Build in a highball glass filled with large ice cubes, then add seltzer and Peychaud’s. Stir gently, garnish with a slice of pineapple.

Excellent paired with a fresh green salad tossed with cranberries.

Photography by Emily W. Kincke.

Ok, so I got really sick of having the choice of paying out the wazoo for true maraschino cherries or needlessly suffering through the lye-soaked mess that they pass off as “cherries,” so I made my own. I made a mishmash of brandied cherries and maraschino cherries, and they turned out fantastically.

Cherries A La Kincke

1.5 pounds of fresh cherries

1/8 cup of sugar

7/8 cup of water

1/2 oz of lemon juice

7/8 cup of brandy

1/2 cup of maraschino liqueur

Fill half-pint mason jars with fresh cherries (I left stems and pits in). Put water, sugar, and lemon juice in a container that you can easily pour from, stir to dissolve sugar, then add brandy and maraschino liqueur. Pour liquid into cherry filled jars, then place jars into a water filled pot (like you’re making jelly). Boil for approximately 20 or more minutes. Let cool and get ready for yumminess.

Photography by Emily W. Kincke.