Last evening Mr. C wanted a warm drink before dinner. Having enjoyed B-52 coffee drinks in the past, but not having had one in months, he decided that sipping one of these delicious concoctions was long overdue. So off he went to the espresso machine.

As soon as the words B-52 were out of his mouth, (and yes I know the letter B is not a word, and 5 and 2 are numbers) I realized that I had yet to post our B-52 recipes on this site.

So after he made his drink, I took the above picture. As you can see from the ingredients displayed, Mr. C made his drink last evening with canned whipped cream. Not the best option, but I didn’t happen to have any heavy cream in the refrigerator. (Believe it or not, heavy cream is not a staple in our home.) But even using canned cream, his drink was absolutely wonderful. I know, because he was good enough to let me have a sip. It was sweet, but not too sweet. Best described as perfect!

So next time you want a fabulous hot coffee drink, or an absolutely delicious after dinner digestif, give these recipes a try. But be warned, they contain a lot of alcohol. So a word to the wise.

B-52 WITH HOMEMADE WHIPPED CREAM (The best!)

• ½ c. heavy whipping cream
• 1½ tsp. powdered sugar
• 1 tsp. Cointreau
• 1 oz. Bailey’s Irish Cream
• 1 oz. Kahlúa or other coffee flavored liqueur
• 1 oz. Cointreau or other orange flavor liqueur
• 6 oz. fresh coffee (An Americano is best!)
• chocolate sprinkles or shavings, opt.

Whip cream to stiff peaks. When stiff, add powdered sugar and 1 teaspoon Cointreau. Set aside.

Pour the Irish cream, Kahlúa, and Cointreau into a coffee mug. (Glass if you have one.) Top with fresh coffee, and garnish with whipped cream and chocolate sprinkles.

Note: you will have extra whipped cream, unless of course you like a little coffee and liqueur with your whipped cream. Most people will refrigerate the rest of the whipped cream and dollop some on their coffee the next morning. Fabulous!

B-52 WITH CANNED WHIPPED CREAM (Actually, pretty darned acceptable!)  

• 1 oz. Bailey’s Irish Cream
• 1 oz. Kahlúa or other coffee flavored liqueur
• 1 oz. Cointreau or other orange flavor liqueur
• 6 oz. fresh coffee (An Americano is best!)
• whipped cream
• chocolate sprinkles, garnish, opt.

Pour the Irish cream, Kahlúa, and the additional 1 ounce of Cointreau into a coffee mug. (Glass if you have one.) Top with fresh coffee, and garnish with canned whipped cream and chocolate shavings.

B-52 COCKTAIL SHOT (Oh, baby!)

• 1/3 of a shot glass Kahlúa or other coffee flavored liqueur
• 1/3 of a shot glass Bailey’s Irish Cream
• 1/3 of a shot glass Cointreau or other orange flavor liqueur

Ok, this drink is all about layering as opposed to mixing. Preparing this drink is a matter of delicacy. So treat the construction of a perfect B52 shot like your grandma’s favorite vase! Recipe secret lies in the density of the liquids. Grab a chilled shot glass or glass of choice.  Start with Kahlúa, then layer with Irish Cream, and finish with Cointreau.

Tip: Pour the booze on the back of a spoon for perfect layering.

So, this is another drink introduced to Mr. C. by our brother-in-law Rick. I tell you, that man has exquisite taste. First of all, he married Mr. Cs sister Katie. His first great move. Then he became, and still is a very successful fine furniture builder. And if that’s not enough, he now instinctively knows how to find fabulous new drinks and happily shares his new-found knowledge with Mr. C. What’s not to like about that? Mr. C. gets to perfect (to his liking) these drinks, and I get to post them on my blog. I call that a win/win situation.

So for this post I’m not going to bore you with the nutritional value of the ingredients. But I will tell you that, according to Frank Whittemore writing for livestrong.com, and I quote, “Many studies have been conducted to consider any potential nutritional benefits that alcohol itself may play in a healthy diet. The National Institute on Alcohol Abuse and Alcoholism concluded that moderate drinkers have the highest longevity within the general population. The organization also reported that cardiovascular health improved in individuals who drank alcohol occasionally. A study published by the American Heart Association indicated that nondrinkers had twice as high a chance of suffering a stroke as moderate drinkers. Still other reports show that the effects of hypertension, diabetes, Alzheimer’s disease and a list of other illnesses and disorders were improved with occasional alcohol consumption. Alcohol also increases “good” HDL cholesterol in the body.”

So thank you Rick for another wonderful drink introduction. And thank you Arrowleaf Bistro in Twisp, Washington for sharing your recipe with Rick. BTW – I’ve heard nothing but good things about this restaurant. Check them out next time you’re in the Twisp/Winthrop vicinity.

• 1½ oz. mezcal (the bistro uses Mina Real Mezcal, Mr. C. uses El Zacatecano Mezcal Reposado)
• 1 oz. pear liquor (the bistro uses Clear Creek Pear Liqueur, Mr. C. uses Berentzen Pear Liqueur)
• ½ oz. lemon juice
• ¼ oz. simple syrup
• 4-5 ice cubes
• twist of lemon in the glass

Shake the mescal, pear liqueur, lemon juice, simple syrup, and ice cubes together in a cocktail shaker. Pour the contents into a short, curved glass tumbler. Add 2-3 of the ice cubes to the glass along with a twist of lemon. Enjoy.

This post was written by guest contributor Andy Carr.

Andy writes, “While I most often enjoy Scotch neat (or with a slight addition of Drambuie), I’m a sucker for a nice, balanced, fruit-inspired cocktail.  This one, called Presbyterian Revenge, is delicious. 

I was curious about Cynar (pronounced chee-NAR).  It’s a bitter liqueur made from various herbs and plants, the most prominent being artichoke.   The bitterness is offset by the citrus from the lemon juice and grapefruit bitters.

By the way, the Revenge is so named because Cynar comes from Italy, a Catholic country.

This recipe calls for Black Grouse, a blended Scotch whiskey which is affordable as a mixer and brings a moderate smokiness to the drink. I used The Famous Grouse in the picture above, because that’s what I happened to have on hand. Both siblings are delicious in this drink.”

Patti writes, “This drink is based on the recipe for Presbyterian Revenge on the Serious Eats website. Proportions have been changed to accommodate Mr. Carrs’ personal taste.

Special thanks to our brother-in-law Rick for introducing us to yet another weird and wonderful drink. Keep them coming. The resident mixologist is having a great time experimenting with some of the unusual ingredients found in these recipes. Maybe someday he may even forgive me for purchasing a bottle of banana liqueur that I only used once 15 years ago. I can only hope.”

• 1.5 oz. Scotch, preferable The Black Grouse or The Famous Grouse  
• .5 oz. Cynar (the standard recipe calls for .75 ounce; I prefer slightly less)
• .25 oz. fresh lemon juice
• .25 oz. simple syrup (see recipe below)
• 2 dashes grapefruit bitters (I use Fee Brothers)
• ice
• club soda

Pour the Scotch, Cynar, lemon juice, simple syrup, and grapefruit bitters into a shaker. Add ice to about one third up the side of the shaker. Shake and strain the liquid into a rocks or highball glass* and add 5-6 ice cubes. Top with a splash of club soda.

Note: The standard recipe specifies a grapefruit twist as a garnish – I haven’t tried this.

*An Old Fashioned or “rocks” glass is a short tumbler with a wide brim and a thick base.  A “highball” glass (pictured above) is cylindrical in shape and narrower and taller than an Old Fashioned glass, but shorter than a Tom Collins glass.

Simple Syrup

• 1 part water
• 1 part granulated sugar

In a small saucepan, bring water and sugar to a boil; reduce heat and simmer until the sugar is dissolved, about 3 minutes. Remove from heat and cool completely. Store covered in the refrigerator.

I love the names of some of Mr. C’s favorite cocktails – Kentucky Mule, Penicillin Cocktail (both recipes already posted), Brandy Stinger and Rusty Nail (see recipes below) and now, my favorite – Corpse Reviver. So named I’m sure, because if any alcoholic beverage could wake the dead, this drink would be at the top of the list! 

In my opinion, the individuals who think up these fancy ingredient combinations, then name them, are geniuses. Either that, or they are mad men and women who should be locked up and forced to drink their own concoctions. (Depends on each persons’ perspective, I guess!) Anyway, back to Corpse Revivers.

Since I happen to like these two drinks, they were obviously the inspiration of master minds. (See how this works!) And even though I am not a fan of bourbon, I truly enjoy the reviver made with Kentucky’s finest.

So if you too are a lover of mixed drinks, give a Corpse Reviver a try. They are incredibly delicious and amazingly refreshing. Absolutely perfect served on a warm summer evening. And truly, if one of these babies doesn’t bring you back to life after a long day of work or running errands, I fear there may not be any other restorative as adequate to the task. Cin Cin!

FYI: Mr. Cs latest drink recipe endeavor is called a Presbyterian’s Revenge. This drink contains, of all things, an Italian bitter liqueur made from a bunch of herbs and plants, the most prominent of which is artichoke. Artichoke? Really? I know artichoke plants are common in Italy. But what kind of individual would ever think to turn an artichoke into a liqueur? (Refer to my statement above regarding mad men and women!)  

Bourbon Corpse Reviver (also referred to as a Kentucky Corpse Reviver):

• ¾ oz. bourbon (¾ oz. = 1 ½ T.) (Andy uses Buffalo Trace bourbon)
• ¾ oz. Cointreau
• ¾ oz. fresh lemon juice
• ½ oz. Lillet Blanc
• a few drops or tiny dash of Pernod
• a few ice cubes
• fresh mint, opt.

Shake the bourbon, Cointreau, lemon juice, Lillet, Pernod, and ice together in a cocktail shaker. Strain into a chilled coupe* glass and garnish with a mint leaf.

Corpse Reviver:

• ¾ oz. gin (¾ oz. = 1 ½ T.)
• ¾ oz. Cointreau
• ¾ oz. fresh lemon juice
• ½ oz. Lillet Blanc
• a few drops or tiny dash of Pernod
• a few ice cubes
• fresh mint, opt.

Shake the gin, Cointreau, lemon juice, Lillet, Pernod, and ice together in a cocktail shaker. Strain into a chilled coupe* glass and garnish with a mint leaf.

*A coupe is a stemmed glass featuring a broad, shallow bowl. (See picture above) A martini glass can be used in a pinch.

Brandy Stinger:

• 1 part brandy
• 1 part white crème de menthe

Stir over ice cubes in an old-fashioned glass, and serve.

Rusty Nail:

• 2 oz. Scotch
• ½ oz. Drambuie

Stir over ice cubes in an old-fashioned glass, and serve.

Well, true to my word, here comes another fabulous cocktail recipe. (And no, we don’t spend all of our time drinking amazing adult beverages, but we do usually have an early evening drink while I cook dinner and we discuss the days’ events.) This drink has become one of our favorites.

For those who haven’t had the pleasure of tasting mezcal, but possess both an inquiring mind and a wish to obtain mezcal enlightenment, read all about this amazing product at the end of this post.   

Now as the name implies, this drink is called a Margarita for good reason. Basically this is our favorite recipe for a tequila Margarita simply substituting mescal for tequila. Ta Da – that’s it! The difference? Mezcal has a light to moderate smoky flavor that is not found in tequila. The difference is delightful, especially if you happen to love alcohols like Scotch with their inherent smoky flavor. Of course, mezcal doesn’t incorporate that nasty peaty flavor associated with Scotland’s finest. (I don’t care for Scotch. Can you tell?) Mezcal simply exudes a rich smoky essence that is quite appealing.

So next time you are at your favorite liquor emporium, pick up a bottle, especially if you are a Margarita fan. I’m sure you will love this new spin on a classic Margarita as much as we do.

• 2 parts Mezcal (we use the El Zacatecano Reposado Mezcal for this drink)
• 1 part Cointreau (orange flavored liqueur)
• 1 part fresh lime juice  
• ice
• coarse salt (kosher works fine)
• Tajin Clásico Seasoning*, opt.

Combine the mezcal, Cointreau, lime juice, and ice in a martini shaker. Shake well and pour the liquid and a few of the ice cubes into prepared glasses. Garnish with a thin wedge of lime.

To prepare the glasses, rub the rims with lime and dip into coarse salt combined with a pinch or two of Tajin Clásico Seasoning.

Chilled glasses are always wonderful. If you have the time, and presence of mind to chill your glasses ahead of time, you’re doing better than we are! But I highly recommend chilled glasses for the best presentation and mouth feel.

We enjoy the following two brands of Mezcal:

For mixed drinks – El Zacatecano Reposado Mezcal – Made in Mexico’s Sierra Madre Occidental Mountains, this 100% agave-based spirit is elegant and powerful, with herbal notes of rosemary and mint, along with cooked agave and green olives. It won a Silver medal at the 2012 San Francisco World Spirits Competition. Its appearance is golden, with yellow straw highlights. Its distinguished elegant style, with notes of vanilla, caramel, and almonds, come from time spent in white oak casks. The powerful and intense palate has herbs and spices, while the finish shows cooked agave, anise, and subtle remnants of white oak. Information Source – Crafts Spirits Exchange

For sipping – Fidencio Clásico Mezcal Joven – Made from 100% agave and double distilled. Earthy and slightly fruity on the palate, with mineral, smoke, and dried herbs, with a consistent fruit and agave undertone. Information Source – kegnbottle.com

*Tajin Clásico Seasoning – a delicious blend of ground chili peppers, sea salt, and dehydrated lime juice

Mezcal: The following information is from an article on examiner.com (now discontinued) with a little editing by yours truly.

“Mezcal (traditionally spelled mescal) is a Mexican distilled spirit that is made from the agave plant. Tequila is technically a mezcal, however, there are differences in production technique and in the types of agave used. Tequila is made from a single type of agave plant – the agave Tequilana (blue agave) – and can only be produced in the Mexican state of Jalisco and in small parts of four other Mexican states.

Mezcal can be produced from up to 28 varieties of agave (including blue agave) and is made around the city of Oaxaca and, according to official government regulations (NOM -070-SCFI-1994), can also officially be produced in some areas of the states of Guerrero, Durango, San Luis Potosi and Zacatecas. Most mezcals are made from the Espadin agave, although some mezcal producers blend agave varieties to create a distinct flavor.

Mezcal traditionally has a very unique, smoky flavor that makes it fairly easy to distinguish from tequila. It also tends to taste sweeter, or richer, than tequila. Some mezcal producers have adopted production processes similar to tequila, and the resulting mezcal has flavor profile similar to tequila.

Traditional Production Methods:

When tequila is made, the agave head is baked in an above-ground oven. This began in the late 19th century. Mezcal producers, however, often follow the traditional method of using in-ground pits. The agave heads (also called agave hearts, or piñas) are roasted or grilled over hot rocks in a cone-shaped pit (called palenques or hornos). A fire is started and burns for about 24 hours to heat the stones that line the pit. The agave heads are put into the pit and then covered with moist agave fiber that is left over from the fermentation process. A layer of agave leaves or woven palm leaves cover the fibers and the agave heads are left to cook for two to three days.

Types of Mezcal:

Mexican government regulates mezcal, defining various types and aging categories in a manner similar to tequila. The regulations split mezcal into two categories:

Type 1: 100% agave (using any or all permitted agave plants)

Type 2: Minimum 80% agave and maximum 20% other sugars.

There are three aging categories:

Abacado (also called joven or blanco): clear, un-aged mezcal that results from the distillation process. It is often bottled immediately, but flavoring or coloring agents can be added.

Reposado (also called madurado): aged in wood barrels for two to eleven months.

Añejo: aged in wood barrels for a minimum of twelve months.

(The regulations also forbid mezcal producers to make tequila, and tequila producers cannot produce mezcal.)

Mezcal is widely known for the agave “worm” (or gusano) that floats toward the bottom of the bottle. It is primarily a marketing gimmick to help boost sales, especially in the United States and in Asia. In fact, it is not a “worm” at all, but one of two insect larvae (a caterpillar of a night butterfly or the larvae of the agave snout weevil) that can infest yucca and agave plants. Tequila never (ever!) has a worm in the bottle.”

There are just some drink recipes that should be shared. And these are two recipes you really must add to your collection. I don’t even like bourbon, but I like this drink be it made with either vodka or bourbon. That should tell you something!

Both of these drinks are perfect on a hot day. And when served in an ice cold copper mug, there is just nothin’ more sophisticated, unless of course it’s a Kentucky Corpse Reviver (recipe coming soon to Chez Carr Cuisine) served in a coupe glass. (Didn’t know I knew about coupe glasses, did you? Well you would be right. Only learned about them while researching recipes for Bourbon Corpse Revivers. But more about corpse revivers in one of my next couple of posts.)

The only thing left to say about these mules, is that as the name implies, they can kick just like a mule. So be advised. They go down so effortlessly, it’s easy to forget that you are drinking an alcoholic beverage. So thank you brother-in-law Rick for introducing us to Kentucky Mules and friend Jim for initiating us into the wonderful world of Moscow Mules. We are forever in your debt. I think!?!?

Kentucky Mule:

• ice
• ½ oz. fresh lime juice (don’t even think about using that bottled stuff)
• 2 oz. good bourbon (recommend Buffalo Trace or Maker’s Mark)
• 4-6 oz. good ginger beer (recommend Bundaberg or Fever Tree)
• mint sprigs, garnish, opt.
• thin wedge of lime, garnish, opt.

Fill a cold copper mug or Collins glass with ice. Add the fresh lime juice and bourbon. Fill the mug or glass with ginger beer. Stir gently and garnish with mint leaves and a wedge of lime.

Moscow Mule:

• ice
• ½ oz. fresh lime juice (don’t even think about using that bottled stuff)
• 2 oz. vodka
• 3-6 oz. good ginger beer (recommend Bundaberg or Fever Tree)
• mint sprigs, garnish, opt.
• thin wedge of lime, garnish, opt.

Fill a cold copper mug or Collins glass with ice. Add the fresh lime juice and vodka. Fill the mug or glass with ginger beer. Stir gently and garnish with mint leaves and a wedge of lime.

I very rarely let another person add a recipe to my site, but I made an exception in this case. I also almost never provide a recipe for something that is never, ever, under any circumstances, going to pass my lips! But in this case, even though I think Scotch belongs in the class of alcohol that is fit only for possible survival if you are lost in the wilderness*, I decided I would post this recipe for one of Mr. Cs favorite drinks. (I even let him write up the ingredient list and instructions.)

And yes I do know that many people consider Scotch and other types of whisky drinkable. But I have never found any whiskey that I can get past my nose, much less down my throat! But Scotch is the worst. Who in their right mind would drink an alcohol made from rain water that has flowed over hill sides overgrown with heath and through peat meadows? Not to mention that the Caol Ila recommended in this recipe also tastes of iodine and smoke, with a distinct medicinal smell. Think Band-Aids! (The taste of Caol Ila is consistent with the peaty, iodine taste associated with Islay (pronounced “eye-luh”) malts, of which Caol is one. Plus it’s readily available. That’s always a nice thing!)

So there you have it. Mr. C is a Scotch lover. He of course loves this drink, but he also loves his Scotch neat, on the rocks, or in a Rusty Nail. (Mr. C prefers a not-so-sweet Nail – 4 part Scotch, 1 part Drambuie).

So setting my own bias aside, and once again offering incontrovertible proof that I respect my dear husbands palate as much as my own, I offer you this recipe from Rick, our dear brother-in-law.

And should you try this drink and like it, please leave me a reply. Mr. C would love to hear from you. If you hate the drink, just remember, you were warned. But don’t fret. Go fix yourself a lovely dry martini, and within 15 minutes, the world will be back in order. Ahhhhh – I’ll drink to that!!

*For more information, go onto the backpacker.com site and search under “Survival: Lost with…Only a Bottle of Whiskey”.

• 2 oz. blended Scotch whiskey*
• 1 oz. King’s Ginger Liqueur
• ¾ oz. lemon juice
• ¼ oz. honey syrup (see recipe below)
• ¼ oz. single malt Scotch whiskey**

In a cocktail shaker, combine the blended Scotch, ginger liqueur, lemon juice, and honey syrup; add ice and shake well.  Decant into a Tom Collins glass with some of the ice.  “Float” the single malt Scotch on top by pouring slowly over the back of a spoon into the glass. Makes 1 cocktail.

*The blended Scotch whiskey used in this drink should have a moderate to strong peaty flavor.  “Islay Mist” brand is excellent for this drink.

**The single malt Scotch whiskey used in this drink should similarly have a moderately strong (but not overwhelming) peaty flavor.  An Islay malt such as Caol Ila is a good choice.

Honey Syrup:

Combine 1 part honey and 1 part water in a small saucepan. Heat to a simmer while stirring; allow to cool.  Leftover syrup will keep in the refrigerator for up to 2 weeks.