Well, as you can tell from the title and the picture, this is another recipe from Mr. C. The resident mixologist extraordinaire. (He would hate me referring to him as such, but it is what it is!) Anyway, this is a drink that I was surprised to find delicious. Because I am not usually a fan of drinks containing bourbon. Cooking with bourbon – absolutely. But with just one sip of this concoction, I was hooked.

Not only did this drink taste great, but it was also very pretty to look at. And isn’t that half the battle in the enjoyment of food or spirits. We first judge a dish or drink by how it looks. (Presentation really is important.) And part of the eye appeal of any drink is the glass or appropriate container in which it is offered. And a garnish never hurt the total effect either. So, just for grins and giggles, I decided to share a description of the 7 main types of mixed drink glassware we use in our home. Accompanied by the picture below so you can see an example of the glasses we use in each category.

Top left – Cocktail or Martini glass. Top right – Margarita glass. Far left – Champagne Coupe glass. Middle – Collins glass. Far right – Sour glass. Bottom – Highball glass. Bottom right – Old Fashioned glass.

The main types of glassware for mixed drinks we use.

Champagne Coupe – a shallow, broad-bowled, saucer shaped stemmed glass. Often used for cocktails served “up” (like martinis) in lieu of a cocktail glass. (Less spillage from a coupe glass than a traditional cocktail or martini glass.)

Cocktail glass – a stemmed glass with an inverted cone bowl, mainly used to serve straight up cocktails. The term “cocktail glass” is often used interchangeably with “martini” glass.

Collins glass – a straight sided, rather narrow glass used for mixed drinks.

Highball glass – a glass tumbler taller than an Old-Fashioned glass and shorter and wider than a Collins glass.

Margarita glass – a variant of the classic champagne coupe glass. It looks like the bowl of a coupe glass resting on a smaller wine glass.   

Old Fashioned glass – traditionally for a simple cocktail or liquor “on the rocks” or “neat”

Sour glass – a stemmed glass equipped with an outward flared lip essential to the delivery of the silky smoothness associated with a Whiskey or Pisco Sour. As with all stemmed glasses, the stem helps keep a cold drink cold by keeping it away from the warmth of your hand.

So, with all that information for you to digest, I will leave you for today. But always remember, the final touches, be it salad served in a lovely serving bowl, or a dish sprinkled with even the lowliest of garnishes (fresh parsley or paprika for example) is a sign to everyone at your table that you have made a special effort on their behalf. It’s the little things people remember. You can talk until you are blue in the face, but your actions are what really count. So, make that last little bit of effort just for the sake of giving your family or friends the best you have to offer.

I have also included a likeness of the cover to Mr. C’s list of cocktails that are available to our guests as before or after dinner beverages. It’s just a fun way to give our guests a way to try something new or stick with a drink they love. Because for the appetizers, entrée, side dishes, and dessert, there are no choices to be made. Our guests are going to get only what I have chosen to serve. End of story!     

THE LIGHTNING LOUNGE – COCKTAIL MENU

Andy Carr – creator, keeper, and mixology enthusiast  

This beverage menu includes dozens of cocktail options, both classic and esoteric; and is organized according to the following base spirits:

Gin, Bourbon, Scotch, Rye Whiskey, Vodka, Tequila, Mescal, Brandy, and Pisco

You will find that this menu also includes Summer Coolers and Winter Warmers

CHOOSE YOUR POISON

As always, peace and love to all.

2 oz. bourbon whiskey

¾ oz. fresh lemon juice

½ oz. simple syrup

1 egg white

Ice

Angostura bitters

Combine the whiskey, lemon juice, simple syrup, and egg white in a cocktail shaker. Shake well to combine. (This is called a “dry shake”.) Then add ice and shake vigorously again. Strain into a chilled sour glass.  Add a few drops of Angostura bitters. 

Optionally, garnish with a half an orange slice and a maraschino cherry.  Serve on the rocks or straight up.

Please Note:

The standard IBA (International Bartenders Association) recipe does not include egg white (or as an optional ingredient, a “dash of egg white’).  With egg white included, it is sometimes called a “Boston Sour”.

If shaken properly, the egg white will form a natural froth on top of the drink.  A variant of the whiskey sour is referred to as Ward 8.  Which is often based on bourbon or rye whiskey, and includes both lemon and orange juice, and grenadine syrup as the sweetener.

FYI: You can purchase both Amaro Nonino and Aperol at Total Wines

Well, as promised, another cocktail recipe containing Aperol from Mr. C., the resident mixologist. And since you will rarely hear about new alcoholic beverages that I enjoy, never-the-less, I love to pass on cocktail recipes that Mr. C. is positive some of you would enjoy. So, good luck. And may the force be with you!

While we were on our last trailer adventure, our dear friend and traveling companion Marsha recommended that Andy give this drink a try. And of course, his response was – why the heck not?! So, he did. And there was much rejoicing at Chez Carr that evening. Mainly because he found the drink to be delicious, but also because he was able to use some of the Aperol he had purchased after returning from our 2019 trip to the Czech Republic.

It was in Prague that Mr. C. first tasted an Aperol Spritz, famously touted as being a delightful, thirst quenching aperitivo. And really, how could he not try this drink for himself, since you couldn’t walk by an outdoor facility serving adult beverages without several parties sipping on these lovely light, orange-colored drinks. They were literally available everywhere.

Although Aperol was invented in Italy in 1919 and is especially favored to this day in the Veneto area of Italy, Aperol has crossed several borders in its quest to become the European liqueur of choice for aperitifs during the hot summer months. And since it’s still summer, I have included a recipe for the world famous (drum roll please) Aperol Spritz Cocktail. But enough about the spritz cocktail and back to the main reason for this post.

And since you probably wanted to know too, Sam Ross, NYC bartender and modern cocktail extraordinaire, developed the Paper Plane cocktail in 2008. He created it for the opening of The Violet Hour, which is an incredible bar in Chicago. Sam named the drink after the M.I.A. song, “Paper Planes”, that was super popular during the summer when the drink was created. (According to an article I read on the aflavorjournal.com site.)

So, if you, like Mr. C., sometimes have a hankering for a cocktail that is slightly bitter, slightly fruity, and very refreshing, then let me recommend you give this recipe a try. If you are a gin drinker like me, forget it! There is still nothing better than a thirst quenching gin and tonic!

So, on that happy thought, from both of us, peace and love to all.  

1 oz. bourbon

1 oz. amaro Nonino

1 oz. Aperol

1 oz. fresh lemon juice

Combine in cocktail shaker.  Shake well with ice, strain into chilled cocktail glass.

APEROL SPRITZ COCKTAIL

ice

3 parts prosecco  

2 parts Aperol  

1 part club soda  

1 orange slice, garnish

Place ice cubes in a stemmed balloon glass. Pour in the prosecco, Aperol, and club soda. Garnish the glass with the orange slice. Serve on very hot days.

 Sunset a couple of nights ago from our deck.

FYI: You can purchase Cardamaro as well as other Amaros at Total Wines

During our recent camping trip on the Olympic Peninsula, we visited our good friends Ann and Pete at their beautiful log home outside of Sequim.  Pete, a talented jazz drummer, is also (it turns out) a cocktail aficionado, with a particular interest in drinks made with Amaro, a family of Italian herbal liqueurs commonly consumed as an after-dinner digestif.  Pete generously shared with Mr. C. his “Amaro Manhattan menu” listing a half-dozen types of Amaro that may be used as a substitute for sweet vermouth and Angostura bitters in a classic Manhattan. (This drink contains one of the two bottles of amaro Mr. C. recently purchased. So, there may be more amaro drink recipes coming your way.)  

Andy’s first experiment was with the recipe you find below. Cardamaro is a wine-based amaro from Milan which takes its flavor from cardoon (also known as artichoke thistle) a native Mediterranean perennial used in traditional recipes throughout northern Italy and Spain, and blessed thistle (another artichoke relative), then aged in oak. The result has the richness and weight of sweet vermouth, with only a gentle herbal bitterness.

Pete’s tasting notes mention “caramel, dark citrus, and black pepper – sweet, spicy, balanced, delicious”.  Andy’s comment: it certainly makes a rich and complex Manhattan but the taste takes a few minutes to fully develop in the glass. (Of course that’s Andy’s note, not mine. This drink will never pass my lips. But with an innate sense of fair play, I always post Mr. C’s “adult beverage” recipes knowing that, like Mr. C., there are those of you out there who have yet to learn that gin is the best alcoholic ingredient ever invented!)

Well, that’s it for today. It’s time for my nap. Andy had a gig on San Juan Island yesterday and we didn’t get home until 1:45 am. Way later than is sensible for us at our “too old to die young” ages. And to make things even worse, Mr. C. had another gig booked for today and had to leave home at 8:30 this morning. Yes, I did stumble into the kitchen and make him breakfast. What I served, I have yet to remember. I know there were a couple of eggs involved and a bit of granola topped with sliced nectarine and vanilla yogurt. But if there was anything else on his plate, the memory of it is so safely tucked away, even the promise of a fresh from the oven maple bar wouldn’t bring it up!

Peace and love to all. (And happy Manhattans!)

2 oz. bourbon (Pete uses JTS Brown; Andy uses Makers Mark)

1 oz. Cardamaro liqueur

ice

1 very good maraschino cherry (Luxardo or Bada Bing recommended)

Mix the bourbon and Cardamaro over ice, and strain into a chilled glass. Carefully drop in a perfect cherry and enjoy! (Ice cubes are acceptable too.)

A Vieux Carré (pronounced in the Cajun and Creole style “vyur kaa ray”) is a classic cocktail straight from 1930s New Orleans. The name is French for “old square”, in reference to the city’s French Quarter neighborhood.

The cocktail originated with Walter Bergeron, a bartender at the Carousel Bar in Hotel Monteleone, New Orleans. The drink remains a specialty of the establishment and sipping one at Monteleone’s spinning Carousel Bar is said to be a memorable experience.

So, last evening when Mr. C. made one of these drinks, he offered me a sip. Well, as much as I am not a whiskey lover or connoisseur, I thought the drink tasted OK. But Andy was very pleased with the result. In fact, he deemed it “a winner”.

So, once again the resident mixologist has perfected another fancy drink from which to tantalize the taste buds of guests or enjoy as a before dinner cocktail for himself. And although I deemed the tiny sip last evening OK, I will never forsake Tanqueray gin for any drink containing whiskey.

But isn’t it fun for Mr. C. to have choices. And whereas I am always trying out new food recipes, Andy takes just as much pleasure in perfecting new drink recipes. What a team, eh? The salt n’ pepa of Lightning Way.              

Well, that’s it for now. Mr. C. is in Seattle rehearsing for a friend’s PhD recital this weekend followed by a piano lesson. Then this evening a board meeting of our homeowner’s association. So, in between, I need to find something for him to eat. And since I have no idea at this junction what that “something” might be, I best put on my thinking cap and get with the program.

I hope you enjoy this new drink recipe. Although even one tiny sip will never again pass my lips, I’m sure Mr. C. will be enjoying this cocktail for many years to come. And if he says this drink is delicious, you can count on it being just that! (If you’re a whiskey lover, that is!)

As always, peace and love to all.

1 oz. rye whiskey
1 oz. cognac

1 oz. sweet vermouth

1 bar spoon Bénédictine*

2 dashes Peychaud’s bitters**

orange zest, opt. garnish

maraschino cherries, garnish (Andy uses Tillen Farms Bada Bing Cherries Pitted & Stem-On or Luxardo Maraschino Cherries in his drinks)

Pour all ingredients into a mixing glass with ice cubes.  Stir well.  Strain into a chilled cocktail glass.

Serve straight up or over ice cubes. Garnish with orange zest and one or two maraschino cherries.

*Benedictine is a rich, aromatic, floral, and herbaceous liqueur that has notes of clove, honey, orange peel, and saffron.

** Peychaud’s Aromatic Cocktail Bitters is made with pure grain alcohol infused with flavorings including bitter gentian root, anise, and mint and has a pungent, woody flavor. It is also unique among aromatic bitters for its tart and fruity flavors, with lots of rhubarb-like vegetal twang and the sweet juiciness of cherry candy. Synonymous with New Orleans cocktail culture, it is an essential ingredient in a Sazerac or Mint Julep cocktail.  

And yes, it has been a while since I posted a new adult beverage recipe. But in one of my internet searches, I came across this recipe. And I printed the recipe out for Mr. C. This was quite a long time ago, so I haven’t a clue where I stumbled upon this amazing mixture of ingredients. But if you know me at all, for me to qualify a drink by stating that it is amazing, you know it must be just that! Because I am a martini girl with an occasional foray into margarita world. And even then, it must be one of Mr. C’s margaritas. Because all the rest are just not going to hold up to any kind of scrutiny! (And yes, I am very, very spoiled!)

But the other evening, Mr. C. told me I really should take a sip of this new to us cocktail. If I hadn’t had a martini already in hand, I would have stolen, yes stolen, the drink from him. It was that good!

Now of course, there is a caveat regarding this drink. You need to use really good booze. And no bottled lemon juice. You need the real thing for this drink. Period! (Actually, you should be using the real thing ALL THE TIME.) But you already know that! Right?!

The moon is shining in on me as I write. The mid-term elections are over. And I have decided to accept whatever outcome is declared. I will continue to believe in the goodness of most people. And the ability for intelligent people to understand that not all people are created equal. Which BTW, was very hard for me to understand when I was younger. Because I am no Einstein! I thought if people just worked harder, they too could achieve their goals. What I didn’t understand is that not everyone has goals. Or has the time, money, intelligence, or inclination to set goals. Some people are just too busy putting food on the table and cloths on their children’s back. Their only “goal” is to survive.

And now, at my ripe old age, I care more about the welfare of these people then I ever expected to feel. How can any person working 2-3 jobs at minimum wage set lofty goals for themselves? They just need to make ends meet. And why is that so hard for some who were blessed with intelligence, decent values ingrained from childhood, and a standard of living 98% of the world envies, not care about others who are not as blessed. It boggles my mind.

But I can’t change the world. But I can help people think by the words I write and the opinions I express. If I help only one person stop and think about someone less fortunate than themselves, showing pity rather than disdain, I will consider myself a success!

Peace and love to all.

2 oz. Armagnac or VSOP Cognac

1 oz. Cointreau

¾ oz. fresh lemon juice

superfine or granulated sugar, to coat the rim of the cocktail glass, opt.

lemon twist, for garnish, opt.  

Prepare cocktail glass by making a slit in a lemon wedge and running the cut edge around the rim of the glass. Then dip the rim in a saucer of sugar to create a thin crust. Chill the glass until needed.

Combine Armagnac, Cointreau, and lemon juice in a cocktail shaker filled with ice. Shake well until chilled, about 10 seconds. Strain into prepared glass and garnish with a twist of lemon peel. Add ice if you like your cocktail cold.

   

So, it’s Sunday afternoon around 3:00 and I can hear that Mr. C. has fired up the espresso machine. That distinctive “click” the machine’s on/off switch makes always gets my attention. And usually, I can ignore its siren call. But yesterday I succumbed to the point of asking my dear husband what “afternoon delight” coffee treat he had planned for himself. His answer was “a simple mocha”.

Now, I have lived with this man long enough to know that his idea of a simple mocha is anything but! His mocha will be made with a couple shots of espresso, a gourmet cocoa mix, heated or steamed milk (or half & half) and will always, always have whipped cream on top. (Which unfortunately he shares with our cat Miles. But that’s a whole other story!) Anyway, because it was Sunday afternoon, I decided I would join him in a cuppa. (I very rarely have more than one cup of coffee a day.) But the main reason I decided to break my usual routine, was because I was still feeling elated from just getting my first covid-19 vaccination scheduled and most importantly, confirmed via email. So, I was in a celebratory mood. Anyway, when I requested a cup, Mr. C. gladly acquiesced. Of course, then came the difficult part. Did I want a leaded Americano, half caff, or like we refer to decaf coffee or light-colored beer – “why bother”? I chose half caff. Then, did I also want chocolate in my drink? You bet! And would I like a wee dram of peppermint schnapps to fortify me as I finished writing up my post? Why not! And since I was on a roll, I mentioned that while he was at it, I’d really love some whipped cream too. And also some chocolate sprinkles! (Hey, if you’re going to celebrate, you might as well do it in style!!)

So, after taking my order, away he went to assume his role as the Carr family coffee barista. And within a few short minutes, a beautiful half caffeinated work of art appeared on my desk.  

Now, I know what you’re thinking. You’re thinking I’m spoiled. No, I’m not spoiled. I’m terribly spoiled. There is a distinct difference. And I am definitely the latter.

So, if you too know someone who could use a good spoiling, I suggest you fix that person one of these tasty adult beverages at your earliest convenience. They are easy to prepare (or so I’m told) and taste like a million dollars (I know that for a fact).

As always, find ways to show your loved ones how much you care. Prepare a special dinner. Or serve popcorn after dinner as everyone settles down to watch a movie together. Or make a surprise batch of brownies for your family.

I read a post on my granddaughter Rebecca’s Facebook page the other day that really got me to thinking. I added to and slightly changed what was written, but the gist of the message is still the same. “People don’t always say: I love you. Sometimes their expression of love is in a different choice of words: Be safe. Did you eat? Call me when you get home. Drive carefully. Have a great time. I understand what you mean. You look beautiful today. I made this for you.” And as important as your words are, your actions have even a greater impact. But combined, words of love and actions of kindness are the greatest gift you can give anyone, be it family member, good friend, or the person you just met.

Peace and love to all.

2-3 tsp. good cocoa mix

1 Americano (leaded, half caff, or “why bother”)

½ oz. peppermint schnapps

whipped cream

chocolate sprinkles, garnish

Place the cocoa mix in the bottom of a large coffee cup. Pour your freshly made American into the cup and stir until the cocoa mix is well blended and smooth. Add the peppermint schnapps, and top with whipped cream. Garnish with chocolate sprinkles. Serve immediately to someone you love or sit down with a good book and drink it yourself. Cheers!

OK, Mr. C. has once again donned his mixologist hat and researched and perfected another delightful adult beverage with which to thrill and delight all of you for whom a unique and totally different drink is as exciting to you, as me discovering a new way to prepare meatloaf! A thrill a minute is all I ask!

But unlike many of you who have to make a decision every time someone asks you what cocktail you would enjoy imbibing, I am always ready with the same answer: “Tanqueray martini, very dry, up, with one olive, and a glass of ice on the side.” See how easy that is!

But that question is never a simple decision for my dear husband. He enjoys a vast array of different libations and every night I have to ask him what his beverage of choice is that evening as we are clinking glasses. (And yes, we clink glasses every evening. It’s almost a ritual. Just a simple cheer to each other for successfully living one more day, with good hopes for the next day as well.)

If you are new to this site, and enjoy a variety of alcoholic beverages, then I suggest you check out some of Mr. C’s other treasured recipes. They are all listed under Adult Beverage Recipes. And they are all (I have to take his word on this) very enjoyable. I say I have to trust his judgement, because I have never as much as tasted many of his concoctions because I can’t even get them past my nose. I know. Boooorrrring Patti. I got that and I’m just fine with being boring, predictable, and (insert your own derogatory descriptor word choice here). Just don’t mess with my Tanqueray and we will still get along just fine!

Anyway, if you have the opportunity, and the kind of discerning palate that craves new and adventurous adult liquid refreshment, then give this drink a try. If not, at least you won’t be unenlightened the next time your host asks you if you would like a Pisco Sour as a before dinner cocktail. You can either say yes thank you, or merely reply that although the pisco sour is the beloved national cocktail of both Peru and Chile, your preference would be a (fill in the blank). Remember – sophisticated repartee is always in fashion and always in good taste. So never miss an opportunity to reveal how much worthless knowledge you have stored in your cranium. It’s always worked well for me. Want proof? You’re still reading this post! Right??

And as always, peace and love to all. (Peace and love are always in good taste too.) Enjoy the recipe. Cheers!

2 oz. pisco* (read all about pisco below)

1 oz. fresh lime juice

½ oz. (or slightly more) simple syrup

1 egg white

1 dash Angostura bitters

In a cocktail shaker, combine the pisco, lime juice, simple syrup, and egg white; add ice and shake vigorously.  Strain into a chilled old-fashioned glass.  Garnish with a dash of Angostura bitters.  Serve straight up (without ice) or with little ice.

*Pisco is a type of brandy, which is to say that it’s a spirit distilled from wine or fermented fruit juice. Beyond that, it is far removed from what most people consider a brandy, such as cognac or Armagnac. Unlike the more recognizable brandy types, pisco is not aged in wood. It must rest for a minimum of three months in a nonreactive container, such as stainless steel or glass, or traditionally, elongated clay pitchers known as botijas, or informally, as piscos.   

Pisco is colorless or yellowish-to-amber colored. It tastes like a rustic brandy that’s amazingly smooth. It often features a fresh bouquet of aromatics and a touch of sweetness.

Pisco first originated in the winemaking regions of Peru and Chile. It was developed by 16th-century Spanish settlers as an alternative to orujo, a pomace (the pulpy residue remaining after fruit has been crushed in order to extract its juice) brandy produced in Spain. But unlike orujo, pisco uses fermented grape juice from which the pomace has been discarded. This method of producing a high-proof spirit is similar to the method by which grappa is made in Italy.

This recipe is for the Peruvian pisco sour.  The Chilean version excludes the egg white and bitters; and may substitute powdered sugar for the simple syrup. The classic Peruvian recipe uses key lime juice; the Chilean version uses Pica limes. If shaken properly, the egg white will form a natural froth on top of the drink.  As a variation, substitute lemon juice for the lime juice.  (Source: International Bartenders Association.) The brand of pisco we have is Capel Pisco Reservado** Moai (product of Chile). It was a gift from our neighbor Cheryl. She knew Mr. C. was into making exotic drinks because she had enjoyed one or two over the years. OK, maybe more than one or two. Cheers Cheryl. (Cin cin!)

**A reservado is by definition 80-85 proof! (Think vodka or gin). So drinker beware!

Apparently the Rob Roy cocktail was invented in 1894 by a bartender who worked at the Waldorf-Astoria Hotel in New York City. The hotel was near a theater where a new romantic-comic opera was performing its New York debut. The 3 act opera was based on the real life Scottish folk hero, Robert Roy MacGregor. The bartender created the drink for opening night as a way to publicize the play.

Now I don’t know how successful the operetta was, or even if it’s still being performed, but it appears that the drink is still very popular. Well, at least with Scotch lovers like Mr. C. that is!

Mr. C. thinks it’s heavenly. (My word. He would actually roll his eyes if I used the word “heavenly” to describe such a strong drink in such a feminine manner.) But hey, he’s not writing this post – I am. And since I don’t even like Scotch or drinks of this ilk, I’m going to stick with my word for this libation that makes him break out in a big old grin. Plus “heavenly” is a whole lot better than the word I would prefer to use to describe any drink that is built around stinky alcohol that tastes like peat bogs and smells like iodine! And yes I know, many women enjoy Scotch. Not my problem.  

Anyway, if you are a Scotch aficionado, and haven’t tried this drink, you might want to build one just for grins. After all, it has a heck of a lot fewer components than most of Mr. Cs concoctions. And these drinks contain fairly standard drink ingredients to boot, which is not always the case with many of the potions prepared by the resident mixologist.

So have fun. Try something different. Just don’t blame me if your drink tastes “medicinal”. That’s how it’s supposed to taste! Happy adult beverages to all.

2 oz. blended Scotch whiskey

1 oz. sweet (rosso) vermouth   

2 dashes Angostura bitters

ice cubes

lemon twist, opt.

maraschino cherry, opt.

In a cocktail shaker, combine the blended Scotch, sweet vermouth, and bitters in a cocktail shaker with ice; shake well.  Strain into a chilled coupe glass.  Garnish with lemon twist and/or a cherry.

Please note: The only difference between a Rob Roy and a Manhattan, is that blended Scotch is used in a Rob Roy. Whereas, bourbon is used in a Manhattan. The Rob Roy can be made “sweet”, which is the standard and as described above. Or it can be made “dry”. In that case dry vermouth (think martinis) replaces sweet vermouth. And made “perfect” as in a “perfect” Manhattan which is concocted using equal parts sweet and dry vermouth.

As a variation, substitute Peychaud bitters for Angostura.