Archive for November, 2017


Bolero #2

Once upon a time in 2013 I made a cocktail of a similar name. Now I am trying another version… not only is it a different recipe, it’s an entirely different flavor profile! According to my favorite bar book this is the “fruity” version. I can get with that, but I would go with the more “robust” version. The last try got a 7/10…

  • 3 ounces of dark rum (Myers)
  • 0.75 ounce brandy
  • 0.75 ounce lime juice
  • 0.75 ounce orange juice
  • 0.75 ounce simple syrup

This is a simple one: cocktail shaker, ice, liquids, shake and strain into a martini glass. Drink.

Dave’s Thoughts:

  • Reading the ingredients this sounds like a fancy rum punch, and that’s exactly how it drinks… perhaps a batch version of this in my future…
  • The dark rum and brandy give the drink a sweet alcoholic base, sweetened up by the juices – serving this up makes this more sophisticated.
  • Like the aforementioned rum punch, this is a drink that can sneak up on you – be sure to go easy.

Tasting Notes:

  • Dave’s Rating: 8/10 (this is the better version)
  • Strength: 7/10
  • Sweetness: 7/10
  • The drink for when you are craving a rum punch on the beach but you are hosting a fancy cocktail party.
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Spicey Citrus Bourbon Punch

In the desert with friends, and it’s time to roll out the Bourbon punch. I mean, it’s spicey, it’s Bourbony it’s just darn good… Just like my friends! This drink is a lot like Russian roulette, you have to roll the dice to determine how adventurous you’re gonna be. Are you looking for tex-mex levels of spice, or full on Thai food 10… Because this drink can comfortably meet each extreme.

I’ve had numerous requests for this drink, so let’s get it on the blog so we can all share in its greatness! This is an oh so slightly modified version of a Bon Appetite recipe.

  • 1 bottle (750ml) Makers Mark
  • 3 jalapeño chiles
  • 3 Serrano chiles
  • 1.75 cups dry vermouth
  • 1.75 cups grapefruit juice
  • 1 cup lime juice
  • 1 cup simple syrup

This takes a little preparation. Cut the chiles in half lengthwise and place in a pitcher with the bottle of Bourbon. Let sit for at least 25 minutes, no more than 40 minutes. Strain the liquid to remove the chiles. Add the remaining ingredients and stir. Serve from the pitcher over ice and garnish with a lime and jalapeño slice. Makes 16 servings.

Dave’s Thoughts:

  • When something is right, it’s right. So beware, and don’t overdo the spice.
  • Shocking that not only can you taste the dry Vermouth, but it works so well on the cocktail.
  • Drink is overall sweet, and the first sip will hit you with a nice warm finish. And then it just keeps getting better.

Tasting Notes:

  • Dave’s Rating: 9/10
  • Strength: 7/10
  • Sweetness: 6/10
  • Go make yourself a batch… Just make sure you have some friends with you to finish it!