Face Of New Orleans

Hey kids, here’s my three creations for a coffee bar during Tales (Thursday-Saturday, 9AM-11AM). You’d be foolish to be anywhere else.

Wood, Earth, Spice

1 oz Gran Duque D’Alba

1/2 oz Cesar Monterrey Silver Tequila

1/4 oz Marie Brizard Orange Curaçao

1/4 oz Velvet Falernum

3/4 oz Lemon Juice

1/2 oz Simple Syrup

Shake and Strain into a flute, add 1 1/2 oz Seltzer.

Taurus

1 oz Gran Duque Alba

2 1/2 oz Hot Milk

2 dashes Pechaud’s Bitters

1/4 oz Crema De Alba

1/4 oz Marie Brizard Apry

Put all ingredients in a pre-warmed mug. Dust with Filé Powder.

Swindler’s Whistle

1 1/2 oz Cold Espresso

1 1/2 oz Gran Duque D’Alba

1/4 oz La Fée Parisienne

2 dashes Regan’s Orange Bitters

1/2 oz Simple Syrup

Shake and fine strain into a cocktail glass.

This swirling pot of delicious comes to you care of my muse. I don’t have a great deal to say about it other than it is an amazing concoction that uses warm La Fée Bohemian absinth.

Uphill Climb

1 1/2 oz of La Fée Bohemian

1/4 oz of R. Jelinek fernet

1/2 oz of Marie Brizard Apry

4 oz of boiling water

1/4 tsp of oregano

3/4 tsp of sugar

1/4 oz of whole milk

Steep oregano in the first four ingredients for approximately 1 minute. Remove oregano, add sugar, then milk. Stir and serve in a teacup.

Photography by Emily W. Kincke.

Here’s a little something I put together for a Glazer’s event tonight featuring Jim Beam Bourbon:

Gold Rush

1 1/2 oz Jim Beam Bourbon

1/2 oz Herbsaint

1/2 oz Marie Brizard Orange Curacao

1/4 oz Pineapple Juice

Shake and Strain into a cocktail glass.

Photography by Emily W. Kincke.

For a new method, this wondrous bowl was created by basing the flavor around orgeat and falernum. Also, it gave me a use for my orange tincture (made by half filling a jar with orange peel and then filling completely with vodka). It’s my first punch actually, and it’s damn tasty.

Toccata

1/2 oz of orgeat syrup

1/2 oz falernum

1 oz of Barsol acholado pisco

1 oz of Gordon’s gin

1 oz of Gosling’s black seal rum

1 oz of lemon juice

1/4 oz of orange tincture

Shake with crushed ice for a good bit, pour into a large glass. Float 1/4 oz of 151 Demarara rum, drink with a straw.

Photography by Emily W. Kincke.

Everyone fantasizes about being a part of a secret society. It’s at the very least an ego boost. You get to know things that most aren’t privy to and feel special about the things you’re allowed and encouraged to do. The only problem is that, sometimes, that ego can overcome good judgement. If you do find yourself paying attention to shadows more so than you used to, you’ll at least be able to find comfort in knowing that the favored tool of choice here is a bit of a velvet hammer.

Mob Hit

1 3/4 oz Brugal Light Rum

1/2 oz Campari

1/4 oz Strega

1/4 oz Orgeat

5 Cloves

Egg White

Shake the everlovin’ piss out of this with plenty of ice. Garnish by using a peeler on an orange, fold up the zest, and spear it with a clove as shown.

Photography by Emily W. Kincke.

This drink actually has a story. One time during college, Em and I were driving out of Arkansas and Em said out loud, “hell is hot.” I tried to maintain control of the car, but had to ask what in god’s name she was talking about. As I looked over to my right, I see a small wooden sign tacked to a tree that says, surely enough, “hell is hot.”

We bring the story up occasionally, prefacing it with…”only in Arkansas.”

Fast forward a bit to the tasting of this particular cocktail. Trying to figure out a name for it, Hell Is Hot popped out of Em’s mouth like magick.

So, I give you:

Hell Is Hot

3 dashes of Angostura Bitters

2 oz of Diabolique Rum

1/4 oz of Clement Creole Shrubb

1/2 oz of simple syrup

1/8 oz of Pyrat Pistol Rum

Add ingredients into empty rocks glass (no ice). Pour into another rocks glass that’s filled with sno-ball type ice (beat the hell out of your cubes). Garnish with grated nutmeg and a cherry.

Photography by Emily W. Kincke.

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.

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.