Last week was a Thursday Drink Night with the theme of “w(h)ine.” The duality of the event title was parsed as creating a recipe using a wine product as an ingredient and naming it after a gripe of some sort. The wines varied from red to white and fortified to non, and the complaints ranged from romantic issues to the one captured in the meme above. Without further ado, here are some of the highlights of the evening:
Camper English of Alcademics‘ lament was sluggishness, and he spiked this port drink with a strong shot of caffeine. The richness of the coffee roast complements the full flavors of the port.
Port Pick Me Up
• 2 oz Ruby Port
• 1 oz Triple Sec
• 1 oz Espresso or Strong Coffee
Shake with ice and strain into a cocktail glass.
Frederic Yarm of CocktailVirgin complained of lacking guidance in life. He shaped this claret drink into a spiced nautical punch or cooler.
Rudderless
• 2 oz Dry Red Wine
• 3/4 oz Batavia Arrack
• 1/2 oz Lemon Juice
• 1/2 oz Pineapple Syrup
• 1/4 oz Becherovka Liqueur
• 1 dash Angostura Bitters
Shake with ice and strain into a rocks or highball glass filled with ice. Garnish with a long orange twist and freshly grated nutmeg.
Dan Chadwick of the KindredCocktails drink database expressed his woes about when wine goes bad through oxygen seeping in through a bad seal. With fruit and chocolate notes, the Corked cocktail seems like the perfect winter drink.
Corked
• 2 oz Tawny Port
• 1 oz Apple Brandy (Dan used Laird’s 7 1/2 Year)
• 2 dash Xocolatl Mole bitters
Stir with ice and strain into a rocks glass containing fresh ice.
Lastly, Sean Mike, one half of Scofflaw’s Den, shares the traumas of being put into the friendzone. With a theoretical similarity to Dan’s drink above, this recipe is intensity personified (in a good way though).
“She said we should be friends”
• 4 oz Dark Red Wine
• 2 oz Fernet Branca
• 1/4 oz Aromatic Bitters
Stir with ice and strain into a rocks glass containing fresh ice.
