Rejiggered

A blog for innovative, unabashed and delightful cocktails. All posted recipes are my original creations. Check out the links for other quality sites that review both classic and hard-to-find recipes from other sources.

Thursday, June 27, 2013

A New Direction

Check out my new tumblr site for a different spin on cocktail posts:

http://rejiggered.tumblr.com/


I hope you enjoy it.  This blog will still be around as well. 

Monday, July 30, 2012

Bourbon Challenge

Can anyone recommend -- or even identify -- a 21 year-old bourbon?  A good friend of mine is looking for a very particular gift.  It has to be 21.  Not 20 or 23, fellow Pappy heads.

Thursday, May 17, 2012

SB-60


SB-60 Cocktail
1/2 oz freshly squeezed lime juice
1/2 oz minted syrup 
2 oz vodka
Stir with ice in a double old-fashioned glass.  Use cranberry juice ice cubes if you like.  Top with sparkling wine.




Minted Syrup

Minted Syrup

1 cup white sugar
1 cup boiling water
Leaves from 12 or more sprigs of mint (err on the side of more, not less)

Stir sugar into boiling water until dissolved. Add mint leaves and muddle. Allow mint leaves to steep an hour or more, up to overnight. Strain leaves from syrup and discard.



Monday, January 3, 2011

Pink Sand Cocktail


The credit for this drink goes to Justin of Tucker Point Resort in Bermuda, where my wife and some of her friends discovered it on a recent trip. It's a sweet rummy concoction that matches the pink sand of the island -- hence the name he gave it on the fly.


Pink Sand Cocktail

1 oz banana rum
1 oz mango rum
1 oz pineapple rum
1 oz dragon berry rum
1 oz Rose's lime juice
Splash of grenadine

Shake ingredients together with ice and strain into a cocktail glass.
Because I am unable to leave any cocktail recipe alone, I swapped fresh lime juice for the Rose's and finished the drink with a healthy pour of champage -- either rose for a deeper pink color, or brut to balance the sweetness of the other ingredients.

Sunday, August 29, 2010

St. Croix Cocktail










As always, many thanks to Lindsey of Brown, Bitter and Stirred for hosting the August edition of Mixology Monday. Of course, let's also raise a glass to Paul for rallying the party.

My taste for bourbon has drawn me to brown, bitter and stirred cocktails for decades. However, in the summer, I have a taste for rum, so I morphed a Manhattan into a lower-latitude version.


St. Croix Cocktail

3 oz gold rum (I used Cruzan Single Barrel)
1/6 oz (1 teaspoon) ruby port
1/6 oz (1 teaspoon) Grapefruit Tea Bitters

Stir ingredients together with ice and strain into a cocktail glass.

Thursday, August 26, 2010

Grapefruit Tea Bitters


Grapefruit Tea Bitters

1 cup boiling water
Two bags tea (I used Irish Breakfast tea)
1/2 red grapefruit, sliced thickly
1/2 cup Bacardi 151

Steep tea in boiling water for five minutes. Remove and discard teabags. Reduce tea to 1/2 cup over medium-high heat. Combine tea, grapefruit and rum and seal in a jar. Infuse for two days. Remove and discard grapefruit, then strain.