Siglocktail 11-30-2020: St. Germain Cocktail

You guys, you guys you guys!!!! Today is Scott’s birthday, so we’re making a fave drink of his! (And we put up our Christmas Tree! Yay! And you can see just a bit of the Tiny Bar™!! in this video!)

Scott prefers good single malt scotch, or Bud Light most of the time. (Yes, I […]

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Siglocktail 11-23-2020: the Sazerac

We end whiskey month with the New Orleans favorite, the Sazerac.

Made with rye whiskey, this one uplevels a bit with an absinthe wash of the glass.

Livestream is tomorrow at 6pm PST and we’ll be toasting with these. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

SAZERAC RECIPE:
Ingredients:

  • 1 cube sugar
  • 3 dashes Peychaud’s Bitters
  • 1 1/2 to 3 ounces rye whiskey (to taste)
  • 1/4 ounce ​anise liqueur
  • Garnish: lemon twist

Mad Scientist Process of Assembly™:

  • Chill an old-fashioned glass by filling it with ice. Let it sit while you prepare the rest of the drink.
  • In a mixing glass, soak the sugar cube with the bitters and muddle to crush the cube.
  • Add the rye whiskey and stir.
  • Discard the ice in the chilled glass.
  • Rinse it with absinthe: Pour a small amount into the glass, swirl it around, then discard the liquid.
  • Pour the whiskey mixture into the absinthe-rinsed glass.
  • Squeeze the lemon twist above the glass, then rest it on the rim.

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Siglocktail 11-16-2020: Lynchburg Lemonade

Last week I mentioned the weather had turned wintery here is SoCal, but as I write this post it’s 90 degrees outside, so I’m leaning back into summer this week for this drink!

This week’s Siglocktail is a Lynchburg Lemonade.

Named after the town where Jack Daniels is made, but created in Alabama, the Lynchberg Lemonade is a easy, refreshing cocktail. It’s got lots of fresh lemon, but isn’t overly sour or bitter. Instead, the brightness of the lemon blends well with the complexities of the whiskey.

Livestream is tomorrow at 6pm PST and we’ll be toasting with these. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

LYNCHBURG LEMONADE RECIPE:
Ingredients:

  • 1 1/2 ounces Tennessee whiskey
  • 1 ounce triple sec
  • 1 ounce lemon juice
  • 4 ounces lemon-lime soda
  • Lemon slices
  • cubed ice

Mad Scientist Process of Assembly™:

  • Pour the whiskey, triple sec, and lemon juice into a collins glass and add ice.
  • Top with soda.
  • Stir well and add lemon slices.
  • Serve and enjoy.

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Siglocktail 11-10-2020: the Mint Julep

The weather has finally turned in Southern California. I was expecting to have some form of autumn, but it went from 88 degrees last Thursday to in the low 60s today. This week’s drink might have been more suited to the hotter weather, but we’ll soldier on!

This week’s Siglocktail is the Mint Julep.

Famous around the world for being the preferred cup to have at the Kentucky Derby, it normally comes in a stainless steel cup. I didn’t have those, but the drink is still tasty anyway, so don’t let that stop you either!

Livestream is tonight at 6pm PST and we’ll be toasting with these. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

MINT JULEP RECIPE:
Ingredients:

  • 4 to 5 mint leaves
  • 2 sugar cubes (or 1/2 ounce simple syrup) [Production note: I used superfine sugar in the video, but will likely use simple syrup moving forward!]
  • 2 1/2 ounces bourbon whiskey
  • Garnish: mint sprig

Mad Scientist Process of Assembly™:

  • Place the mint leaves and sugar or simple syrup into a Julep cup, Collins glass, or double old-fashioned glass.
  • Muddle to well combine both ingredients.
  • Add bourbon or rye to glass.
  • Stir well, to dissolve sugar and mix ingredients.
  • Add crushed ice and stir until your cup frosts.
  • Garnish with mint sprigs.

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Siglocktail 11-05-2020: the Old Fashioned

It’s a new day, it’s a new dawn, and I’m feeling like whiskey drinks this month!

We’ll be having whiskey Siglocktails all month, starting with a tried-and-true recipe: the Old Fashioned.

Named in the 1880s, you’d think this would be too old fashioned by now to survive, but survive it does. It’s a great basic […]

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Siglocktail 10-26-2020: the Tequila Oasis

The last of the SIGLERinPLACE tequila Siglocktails!

A quick production note: You’ll see I recorded outside today, due to my normal sets being in disarray while we’re recording the audiobook for the GANGSTER. Things should be back to normal next week!

This is a delightful and refreshing cocktail. Fruity and not-too-sweet, it’s perfect for happy hour!

As ever, livestream is tomorrow night and Thursday night at 6pm PST and we’ll be toasting with these. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

TEQUILA OASIS RECIPE:
Ingredients:

  • 3 ounces pineapple juice
  • 1 1/2 ounces tequila
  • 3/4 ounce lime juice
  • 1/2 ounce triple sec
  • Ice

Mad Scientist Process of Assembly™:

  • Add all ingredients into a shaker and blend well.
  • Strain into an ice filled glass
  • Garnish with a lime twist

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Siglocktail 10-19-2020: the Paloma

I’ll be honest, I didn’t think I’d enjoy the tequila SIGLERinPLACE Siglocktails as much as I am!

The Paloma is so light and refreshing! The zing from the grapefruit juice is a perfect match for the spiciness of the tequila. Let’s get to making dranks!

As ever, livestream is tomorrow night and Thursday night at 6pm PST and we’ll be toasting with these yummy cocktails. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

PALOMA RECIPE:
Ingredients:

  • 2 ounces tequila
  • 2 ounces fresh grapefruit juice, plus wedges for garnish
  • 2 ounces sparkling water
  • ½ ounce lime juice
  • ½ ounce agave nectar or simple syrup
  • Coarse sea salt, for the rim of the glasses
  • Ice

Mad Scientist Process of Assembly™:

  • Salt the rim of the glass by rubbing a grapefruit wedge around the edge and dipping it onto a small plate of salt.
  • Mix the tequila, grapefruit juice, lime juice, and agave nectar into a shaker and blend well.
  • Pour the tequila mixture into the salted-rim glass and top with two ounces of sparkling water.
  • Fill the remainder of the glass with ice.
  • Garnish with grapefruit wedge.

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Siglocktail 10-12-2020: Tequila Sunrise

Here we go with a sweet, tasty Tequila Sunrise for this week’s SIGLERinPLACE Siglocktail!

This quite famous drink has only three ingredients—tequila, grenadine and orange juice—and is served unmixed to preserve the color of each layer.

Created by Bobby Lozoff and Billy Rice in Sausalito, California, it gained it’s legendary status after Mick Jagger and […]

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Siglocktail 10-05-2020: Margarita

October came in pretty hot in Southern California, so I’m making a refreshing margarita for this week’s SIGLERinPLACE Siglocktail!

Goodness margaritas are wonderful. Four ingredients (sometimes just three!) and truly refreshing, drinkable and fun. There are tons of my pals who “can’t drink tequila” but I’ve only met one actual human who would also resist this easy, lovely, tasty version of tequila’s classic drink.

As ever, livestream is tomorrow night and Thursday night at 6pm PST and we’ll be toasting with these yummy cocktails. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

MARGARITA RECIPE:
Ingredients:

  • 2-ounces tequila blanco
  • 1/2-ounce triple sec
  • 1-ounce fresh-squeezed lime juice
  • 1/2-ounce agave syrup
  • Kosher salt to rim the glass
  • Lime wheel for garnish

Mad Scientist Process of Assembly™:

  • Add ingredients to a cocktail shaker and shake vigorously.
  • Edge glass with lime juice.
  • Salt lime-juice-edged glass.
  • Pour into a glass filled with ice.
  • Add lime wheel onto salted rim.

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Siglocktail 09-28-2020: the Painkiller

Here we are the end of September, with our last rum drink for the month.

This week’s Siglocktail is the Painkiller.

The Painkiller was created at a swim up bar in the British Virgin Islands called the Soggy Dollar Bar. (Since it was a swim up bar, cash was always wet!) I love this drink for it’s simplicity and scalability: a perfect mix of fruit juices that adjusts to different amounts of rum and still tastes delicious.

As ever, livestream is tomorrow night and Thursday night at 6pm PST and we’ll be toasting with these yummy cocktails. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

PAINKILLER RECIPE:
Ingredients:

  • 2-ounces (60 ml) Pusser’s Rum
  • 4-ounces (120 ml) pineapple juice
  • 1-ounce (30 ml) orange juice
  • 1-ounce (30 ml) cream of coconut
  • Freshly grated nutmeg

Mad Scientist Process of Assembly™:

  • Add liquid ingredients to a cocktail shaker and shake vigorously.
  • Pour into a big glass or goblet filled with ice.
  • Grate fresh nutmeg on top.

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Siglocktail 09-21-2020: Mai Tai

Hoo! My favorite type of rum drinks to close out September: tiki drinks!

This week’s Siglocktail is such a classic: the Mai Tai! If you’ve ever had the pleasure of experiencing a great tiki bar, you’ve loved this drink! Let’s make one together.

I have to be honest and say that I *miss* bar hopping, […]

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Siglocktail 09-14-2020: El Floridita Daiquiri

Y’all, this might be my favorite rum drink yet! Well balanced, so tasty, and with a GREAT story!

This week’s Siglocktail is the El Floridita daiquiri! Made with just a few very precisely measured ingredients.

Plus, there’s a literary variation on this yummy drink: Ernest Hemingway enjoyed this drink many-a-time at the El Floridita in Havana, Cuba. But, being Hemingway, he made a few modifications, including adding a couple glugs more rum to the glass.

Recipe below for both versions of this lovely cocktail! If you have a bit more time, watch the video to see how to make this delish drink and it’s Hemingway glow up!

As ever, livestream is tomorrow night and Thursday night at 6pm PST and we’ll be toasting with these yummy cocktails. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

EL FLORIDITA RECIPE:
Ingredients:

  • 2 ounces white rum
  • 3/4 ounce fresh lime juice
  • 1 teaspoon sugar or simple syrup (or less, to taste)
  • 1 teaspoon maraschino liqueur

To make the Hemingway version, add these ingredients:

  • 1 additional ounce of white rum
  • 1/4 additional ounce of lime juice
  • 1/2 ounce grapefruit juice

Mad Scientist Process of Assembly™:

  • Combine ingredients in a cocktail shaker.
  • If using granulated sugar, stir to dissolve it in the lime juice before adding the other ingredients.
  • Fill shaker with ice.
  • Shake well, and strain into a chilled cocktail glass.
  • Garnish with a thin slice of lime.

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Siglocktail 08-25-2020: Italian Lemon Drop (Plus bonus variation at the end!)

Changing things up a bit this week with a video tutorial! I’m still on my vodka kick, since it’s still hot and now humid as well in Southern California.

Our SIGLERinPLACE Siglocktails this week is an Italian Lemon Drop. This is similar to the ever popular lemon drop martini from the 80s/90s cocktail craze.

Recipe below in case you want the quickest route to this tasty drink! If you have a bit more time, watch the video until the end to learn a bit more about the 19th Century variation — the crusta. Fun presentation for a yummy drink!

As ever, livestream is tomorrow night at 6pm PST and this week we’re going to try not making the drink on the live stream since we’ve got this video. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

ITALIAN LEMON DROP RECIPE:
Ingredients:

  • 2 oz Vodka
  • 1 oz Triple Sec
  • 1/2 oz limoncello
  • 1/2 oz simple syrup
  • 1/2 oz fresh lemon juice
  • Ice

Mad Scientist Process of Assembly™:

  • Combine and shake all ingredients together with ice
  • Strain into a martini glass

Yummy variations:

If you want to try the crusta (seen in the picture above!):

  • Make a wide sugar crust on the rim of a champagne flute, using a lemon wedge to prime the rim, and superfine sugar. Allow to dry completely.
  • Fill sugar rimmed glass two thirds full with your cocktail.
  • Add two drops of orange or aromatic bitters
  • Take extra-wide section of lemon peel (1.5 inches wide and 5 inches long) and set inside the rim of the glass so it’s half inside the rim and half protruding above it.
  • Serve. The drinker should push the rind into the flute to access the sugar rim.

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Siglocktail 08-18-2020: Mint-Ginger Caipiroska … spritzer? (Plus variations!)

Continuing our vodka recipes this month, and the heat of summer has finally come to Southern California, so now I’m all about a summery, refreshing cocktail.

Our SIGLERinPLACE Siglocktails this week is a Caipiroska! This is a spiritual sister to Brazil’s national drink, the Caipirinha. Where the caipirinha is made with cachaça (a Brazilian rum variant) our caipiroska is made with vodka. Traditionally, it’s made with fresh lime, sugar and vodka, but I’m adding fresh ginger and mint to brighten things up. I’m also adding some ginger beer to make this a bit less alcoholic, and perfect for sipping during the hottest part of the day.

As ever, livestream is tomorrow night at 6pm PST and I’ll make this drink just as our show starts. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

MINT GINGER CAIPIROSKA RECIPE:
Ingredients:

  • 1 1/2 teaspoons superfine sugar
  • 5 mint sprigs
  • 4 ounces vodka (I used Blue Ice)
  • 3 ounces ginger beer
  • Ice

Mad Scientist Process of Assembly™:

  • Muddle ginger with sugar in a glass.
  • Add mint sprigs. Muddle until fragrant.
  • Add vodka, ginger beer and ice.
  • Garnish with mint.
  • Stir.

Yummy variations:

  • If you have ginger syrup, you can add that instead of the sugar and sliced fresh ginger.
  • If you’re daring and have had a great garden this summer, try basil or cilantro instead of mint!
  • If you’re missing a bit of tartness, add a half ounce of lemon juice!

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Siglocktail 08-11-20: Thyme for a Salty Dog (plus variations!)

All your vodka are belong to us!

This month we’re focusing on vodka for our  SIGLERinPLACE Siglocktails. It’s classic, easy to mix, and a great vehicle for fruity, flavorful, summery drinks.

This week we’re making the Serious Eats version of the Salty Dog. It’s bright and fresh and can be made with any kind of grapefruit!

As ever, livestream is tomorrow night at 6pm PST and I’ll make this drink just as our show starts. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!

SERIOUS EATS “THYME FOR A SALTY DOG” RECIPE:
This cocktail can also be made with gin, but I think vodka gives the fresh lime juice a fresh, crisp bite without changing the subtle flavor!

Ingredients

For thyme simple syrup:

  • 1/4 cup sugar
  • 1/4 cup water
  • 8 sprigs thyme

For the cocktail:

  • 1 tablespoon coarse salt, for glass rim
  • 1 lime wedge
  • 3 ounces freshly squeezed pink grapefruit juice from 1 grapefruit
  • 2 ounces vodka
  • 1/2 ounce freshly squeezed juice from 1 lime
  • 1/2 ounce Thyme Simple Syrup
  • Lime wheels or thyme sprigs for garnish

Mad Scientist Process of Assembly™

  • For the Thyme Simple Syrup:
    • In a small saucepan, combine sugar and water.
    • Stir over medium heat until sugar is dissolved.
    • Remove from heat, add thyme, and allow to steep 15 minutes.
    • Strain into airtight container. Thyme Simple Syrup can be refrigerated for up to 1 week.
  • For the Cocktail:
    • Pour salt on a small saucer. Run lime wedge around the outer rim of a Collins glass and roll glass in salt to coat outside rim. Set aside.
    • Combine grapefruit juice, vodka, lime juice, and thyme syrup in cocktail shaker.
    • Fill shaker with ice. Shake until well chilled, about 15 seconds.
    • Fill salt-rimmed Collins glass with fresh ice and strain cocktail into glass. Garnish with thyme or lime if desired.

Yummy variations:

  • If you have fresh basil leaves but no thyme, roughly tear 3 or 4 and add to your shaker for a fresh, garden-y twist!
  • If you’re a purist, leave out the thyme and lime, rim the glass with salt, and revel in the beachy perfection of the Salty Dog.

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Siglocktail 08-04-20: Vodka Gimlet (plus variations!)

vodka gimletIt’s a new month, so it’s a new base liquor! August Siglocktails will be vodka based!

We’ll start this month on SIGLERinPLACE with a classic: a vodka gimlet. It’s a classic, simple drink, so I’ll also add a few variations at the end of this post in case you want to jazz things up!

Livestream is tomorrow night at 6pm PST and I’ll make this drink just as our show starts. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, no worries!

OUR RECIPE FOR A CLASSIC “VODKA GIMLET”
This cocktail can also be made with gin, but I think vodka gives the fresh lime juice a fresh, crisp bite without changing the subtle flavor!

Ingredients

  • 2 ounces vodka (I used Blue Ice after a recommendation from Junkie Jared Miller!)
  • 1 ounce freshly squeezed lime juice
  • 3/4 ounce simple syrup (more or less as desired for sweetness)
  • ice
  • Lime wedge for garnish

Mad Scientist Process of Assembly™

  • In a cocktail shaker, muddle together the vodka, lime juice, simple syrup, and ice until cooled, about 30 seconds.
  • Pour into a glass over ice (I am using this mega-cool tentacled cocktail glass, a gorgeous gift from my friend Shelia Dee).
  • Garnish with a lime wedge.

Yummy variations:

  • If you have fresh basil leaves, roughly tear 3 or 4 and add to your shaker for a basil gimlet!
  • Same with mint! Add 1/4 cup of mint leaves to the shaker, and swap out the simple syrup for Roses Lime Juice for a summery mint gimlet!
  • I’m pretty sure you can add a bit of sliced jalapeño (no seeds tho!) and tajin on the rim, but I haven’t tried that. It sounds delish tho!

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