On Monday night, Jasper's Corner Tap & Kitchen's bartender/spiritual advisor Kevin Diedrich held a class teaching newbies how to make choice cocktails. We went. We learned how to make good drinks. And you know what? Making good booze-laced beverages is hard. Lots of measuring and specificities; it's the baking of boozing. Far different than pouring a little of this and a lot of that into a glass, as we're accustomed to doing.
A very patient Diedrich schooled us on the art of making the following wonderful concoctions as well as dolling out tips (e.g., fresh juice is a must, and taking a blowtorch to a sprig of rosemary does wonders/looks boss). We came away from the night not only a touch over tipsy, but well educated. Specifically, we learned how to make three fancy drinks. And now, on this Valentine's Day, we will tell you how to make them so that, hopefully, you and your significant other can wake up tomorrow in consensual post-coital bliss.
First up was Dancing with the Devil. It involves three of our favorite things: rosemary, hibiscus, and getting lit.
1.5 oz Espolon Blanco Tequila
.5 oz Flor de Cana Rum
1 oz Hibiscus water
.5 oz Lime
.5 oz Falernum
2 dash Peychauds
Pour it all into a mixing glass (not onto your classmate's jacket, like we accidentally did) and then shake with a bunch of ice and strain into a chilled coupe. For a radical twist, add the aforementioned sprig of rosemary and char lightly with your nearest blowtorch.
Next up was a Champagne Cocktail, which was our favorite because we're classy.
.5 oz choice of modifier
Top with champagne or sparkling wine
Outside of English class, we had no idea what a modifier was in the bartending world. In this case it's a liqueur that you want to pair with your champagne. We're a sucker for creme de violette (because: classy), but this time we used St. Germain Elderflower liqueur. It proved to make for a super bright cocktail, but not at all overpowering. Also, be sure to add a garnish of lemon for extra sass.
And finally, The Jackelope. Boasting rye and and an orange hue, it's the perfect cocktail for breakfast. Or not. But it's mighty damn fine. Also of note: it involves the use of TWO bitters. Crazy world.
2 oz Wild Turkey 81 Rye
1 oz Mandarian juice
.5 oz Cinnamon infused Galliano
.25 oz Lemon juice
.25 oz Demerara syrup
2 dashes Peychaud's bitters
Shake and strain into a chilled coupe, Garnish with a sliced mandarin,
1 dash Angostura bitters