Grape Devine

This one is a twist of the Melon Picante -- but it is so good it deserves a special call out. Make sure you use a ripe lemon. It makes a big difference.

4 oz. Miller's Gin
1 oz. simple syrup (2 parts sugar, 1 part water)
1 lemon, juiced
2 1/2 oz. pureed red seedless grapes

Shake hard over lots of ice and pour into two glasses. I like to finish this one with a few dashes of fine cayenne pepper.

Admire the turning leaves of fall and drink up.

"Mommy Needs a Minute"

Never underestimate the importance of getting a drink when small children -- especially your own -- are nearby. These recipes from American Drink are perfect for frantic parents on the edge of insanity.

Sangria Cocktail

Ahhh...summer, winter...doesn't even matter. What's better than a Sangria? A Sangria Cocktail. Has a bit more kick, but keeps the essence of Sangria. Substituting good ol' Christian Bros. brandy and a cheap-ish full-bodied cab works well, too. This one requires a bit of technique and art to tune it, but here are the basics:

5 parts Tempranillo (Vega Sindoa is tasty and cheap)
5 1/2 parts extra sweetened fresh squeezed lemon juice
4 parts Lustau Reserva Brandy

Shake hard over lots of ice to avoid watering it down. Add an orange slice float in the glass and a brandy splash topper. Mmmm. Delicioso.

(Note: Extra sweet lemon juice can be replaced with concentrated lemonade diluted with equal parts water).

For every 6 oz. lemon juice you make "extra sweet", start with about 4 1/2 oz. lemon juice, add 3 tablespoons plus 1 teaspoon sugar, 1/2 oz. water to come to 6 oz.

Melon Picante

I recently discovered a simple gin concoction that can be utilized with a variety of fruits for a nice, crisp drink. Use a not too dry gin as the foundation, such as Miller's or Hendrick's. Don't try this with Bombay. This recipe is also excellent if you substitute fresh peach for the cantaloupe. With peach, the pepper might be a bit overpowering...try it and see.

4 oz. Miller's Gin
1 oz. simple syrup (2 parts sugar, 1 part water)
1 lemon, juiced
2 1/2 oz. pureed cantaloupe

Shake over ice. Add a dash of crushed red pepper flakes in the glass.

Easy Strawberry Daiquiri

Even with a crappy blender, this turned out pretty good:

2 cups frozen strawberries

2 cups ice

4 oz. light rum

3 tbsps. sugar

1 lime, juiced

Dump the ingredients into a blender, ice first, and blend away. The setting you use depends on the blender, so experiment. Depending on the blender, you may need to help get the strawberries down to the blade. Just don't do so with a wooden spoon while the blade is spinning or you'll end up spending half an hour picking out splinters.

Makes 2.

Future research: try putting the frozen strawberries in before the ice; try water instead of ice; try a dark rum float.

Why people hate vermouth

Chuck directed me to an enlightening article on vermouth, highlighting an explanation for why it tastes like crap:

Like any other wine, vermouth begins to oxidize once a bottle has been opened. While refrigeration will slow the process, the flavor gradually changes over time. Vermouth fans recommend finishing a bottle within a month, or sooner, from when the seal is first broken. Always store it in the fridge to slow the process as much as possible.

"People have an aversion to vermouth, and quite frankly, it's well founded," says Seattle cocktail consultant Jamie Boudreau. "Even if you keep your vermouth in the fridge, after a week you'll notice it has a different flavor. If you keep that vermouth on a shelf, it's going to taste terrible. That's why people don't like vermouth."

I'm not sure what a good solution is for home bartenders. Maybe the freezer?

This just in from Hot Toddy

I received this note from friend of The Libationary, Hot Toddy:

I got this cool Cognac and Ginger liquer. It's a bit on the sugary side, but is otherwise what I imagine biting into ginger would be.

I'm looking for ideas for it. Maybe drop it into a sidecar in place of the Cointrea?

And eight hours later:

The Ginger liqueur, lime, and Tanqueray. Needless to say, a revelation.

One can only hope that his judgment was intact after 8 hours of "research". I'll have to persuade him to provide the specifics and decide for myself.