Fri-yay Night In

People are sometimes surprised to find out that I’m a bourbon girl. I’m not sure why that’s so surprising, but people seem shocked when I say I like bourbon. It all stems from family holidays together. My grandpa would make Old Fashioned cocktails for all the adults (i.e. not me). I never really even tried them until my grandpa’s memorial service, but the smell always reminded me of the holidays at my grandma & grandpa’s house. Now that I can drink them, I do enjoy them- especially with my brandied cherries.

I love a good Old Fashioned, but sometimes I want something a little more modern. I found inspiration at the now defunct Little Sparrow in DTSA (renamed as Black Box, but the cocktails live on). They serve a cocktail called the Bad Blood, and it is the reason I go to this restaurant. The server was nice enough to give me a list of the ingredients, so I’ve been experimenting on it at home. The original contains honey, and that just kept getting lumpy on me and sticking to my spoon rather than getting into my drink. So last week, I got frustrated and just decided to add something else that was sweet. Hmmm… what do I have lying around? I know! Sweet Vermouth. Mission accomplished.

It’s still worth a visit to DTSA for a professional mixologist to make you one of the originals, but this does quite well if you’ve already put your PJ’s on and are not heading out for the night.

Night In Cocktail 

  • 3 oz Bourbon (I use Maker’s Mark)
  • 1 Lemon, juiced
  • 1.5 oz Ginger juice
  • .75 oz Fernet Branca (*)
  • 2 dashes Angostura bitters
  • 1.5 oz Sweet vermouth
  • Garnish: herb such as rosemary or thyme, or a lemon peel

Put all ingredients in a shaker filled with ice, and shake well to cool. Serve over ice (large cube recommended) in a double old fashioned glass.

(*) Fernet Branca is an Italian bitter herbal aromatic spirit.




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