I don’t usually do book reviews here. Yes, I read. In fact, I read a LOT. But for whatever reason, I don’t typically talk about it here. I guess it’s because I tend to read classic literature and business books. The books I read about food and cooking are more scientific or technical in nature and not so much recipe oriented. All that being said, it’s not everyday that a good friend of mine puts out a book. This isn’t just any ol’ book either…it’s chock full of cocktail recipes. Yes, this good friend is also a drinking buddy of mine, so how could I pass up making something from his book and sharing it here?
My friend, Greg Henry, over at SippitySup.com has recently released the book Savory Cocktails. I was fortunate to see the book a little ahead of time (when you’re drinking buddy’s there can be more perks than just having a designated driver) so I’ve had a bit of fun playing around with the recipes.
I know what you’re thinking: “savory cocktail recipes – what’s that?” I’ll keep it simple…you know about martini’s right? Did you know that they weren’t always neon in color or full of sweet liqueurs, juices or cream? It’s true! An actual martini is a clear glass of straight up booze. Sure, you could get fancy by adding little onions, some olives or maybe some salty olive brine, but it wasn’t sweet. AT.ALL. Those are the kinds of cocktails you’ll find between the covers of this book.
I have to confess though. This post is as much about Greg’s book as it is about me admitting to a little addiction of mine. No, not alcohol. Estate sales. I’m hooked, I can’t stop and I don’t really want any help with stopping (at least for now).
See that really cool cocktail glass in the above photo? That was part of my righteous retro cocktail glasses score at a recent sale. Yeah, I made a lot of guys really mad when I scooped these glistening babies up. HA! So as all good braggarts do…I posted a photo of these on Instagram and Facebook. Lots of oohs and aahs (natch) from the bling crowd (how do you not go crazy over all that retro gold kitcsh).
I thought I’d go direct to the man himself and ask him which cocktail recipe to put into this glittering little vessel. His recommendation was the Chartreuse and The Chocolate Factory. Yes, the name is a little long and the cocktail a little bit more than what you’re probably used to making when the urge to whip up a libation hits, but how could I just pour a couple of fingers of single malt scotch into a glass that looks like the lovechild of Liberace and Elvis Presley?
Because I have the back stock of a restaurant bar at my house (don’t ask and please don’t bring it up if you ever see my husband), I had all the makings of this wonderful Fall cocktail. Yes, you can make a cocktail (and other food for that matter) in the Fall that does NOT contain even a hint of pumpkin in it. As far as cocktail recipes go, this is going to be making regular appearances at our house. As many infused bourbon recipes as I’ve made, I have never made one infused with chocolate (okay, cocoa nibs). Can I tell you how delicious this infusion is? Do it right now!
Yes, it’s going to take you a few extra days to make this bourbon cocktail, but it’s definitely worth it. Just think how much more fun that neighborhood pumpkin carving party will be when the grown ups punch bowl is filled with this little cocktail recipe. Trick or treating might go a lot better this year if you’re carrying a mug of this brew around with you too. (You’re welcome!)
So why not expand your cocktail making repertoire and pick up a copy of Greg’s book: Savory Cocktails? (Yes, there are more bourbon cocktail recipes in the book.) And if you’re looking for some cool bar ware, check out some estate sales near you or go haunt the local thrift shops. You’ll be surprised with the cool stuff you’ll find there.
Disclaimer: If you click on the Savory Cocktails link you can buy the book through my Amazon store. In doing so, I will receive a whole .49. Now that the FCC is satisfied…I will continue on consuming my adult beverage. If you do buy a book through my store – thank you!
- ¼ pony shot / 7½ ml / ¼ fl oz scotch whisky, as rinse
- 1 shot / 45 ml / 1½ fl oz bourbon infused with cacao nibs (recipe below)
- ½ pony shot / 15 ml / ½ fl oz green Chartreuse
- ½ pony shot / 15 ml / ½ fl oz Cynar or other herbaceous amaro
- 1 dash walnut bitters
- Cacao Bourbon
- 1 (750 ml) bottle bourbon
- ½ cup cacao nibs
- Pour the scotch into an old-fashioned glass and “turn” the glass, rolling the liquid
- until the inside is well coated; pour out the excess. This is known as “rinsing” the
- glass. Place a single large or several medium ice cubes in the glass. Set aside.
- Combine the infused bourbon, Chartreuse, Cynar, and walnut bitters in a mixing
- glass half-filled with ice. Gently stir until chilled and properly diluted, about 20
- seconds. Julep-strain into the prepared glass.
- Cacao Bourbon
- Combine the bourbon and cacao nibs in a large jar. Cover and let infuse for 3 days.
- Working in batches, strain the infused liquor through a coffee filter to remove any
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