grenadine

Over the past weekend, Herself and I tried several cocktails we’d never had before.

First up: The Demeanor.

Gin is a favorite in our house, so we’re always looking for new ways to enjoy it beyond the classic Martini. Herself was also looking for a recipe to use some of the creme de violette we have — so far we have only made a variation on the Aviation with it. We’re not big sweet Vermouth drinkers, either, but it’s perfect in this cocktail:

The Demeanor (recipe from the Internet Cocktail Database)

1 oz. gin
1 oz. sweet vermouth
1/2 oz. creme de violette
1 dash orange bitters

stir in mixing glass with ice and strain
serve in a cocktail glass.

When first mixed, the drink resembles a generous pour of stump water, but don’t let that fool you. Within moments, it clears up an turns a warm caramel color. It’s a mighty good drink, mellow yet herb-y from the gin (we used Tanqueray 10). Definitely one we’ll be adding to the repertoire!

Next: The Scoff Law

I was looking for a fun drink to make with whiskey and grenadine, and I found a recipe for the Scoff Law in Ted Haigh’s Vintage Cocktails. I’m a big fan of a good whiskey sour, and this definitely falls into that flavor profile. Sweet whiskey, tart lemon, smoothing grenadine. And you gotta love the name!

The Scoff Law (recipe from Ted Haigh’s Vintage Cocktails)

1 1/2 oz. rye
1 oz. dry vermouth
3/4 oz. fresh lemon juice
3/4 oz. grenadine

shake with ice and strain into a cocktail glass.
garnish with lemon peel.

I liked the drink, but I think I’ll have to work on the proportions to get it just right for my palate. As mixed, it was a little too tart for me.

Overall, a very successful couple of experiments.
(And speaking of experiments, more Fernet-Branca drinks to come…)

The Demeanor (left) and the Scoff Law. Cheers!