Autumn of Love

For week two of our wedding cocktails we bring you a twist on a  Manhattan. The addition of sour french cherry tincture adds depth of flavor to this classic.

Autumn of Love

1 oz. Bullet Rye

1 oz. Cocchi Vermouth di Torino

.75 oz. Cocchi Americano

1 dropper Bittercube Orange Bitters

Stir ingredients in a mixing glass until well chilled. Strain into a chilled martini glass. Garnish with brandied cheery and orange peel expressed (then discarded) and cherry tincture.

If you are unable to obtain a cherry tincture you can leave it out. You still will have a pretty tasty cocktail, just a slightly different flavor profile.

Wedding Fever

As promised, we are bringing you the cocktail recipes from our recent nuptials. We would like to extend a huge thank you to Nick and Marco from Bittercube for creating these recipes and for being on site to craft these cocktails for our guests. Much to the surprise of regular readers of this blog, we are kicking the drink recipes off with a vodka based cocktail. It is not often that you will find us drinking vodka. Much of this has to do with the inherent lack of flavor and aroma of a quality vodka. This cocktail packs a ton of flavor and aroma. We hope you enjoy it as much as we did.

Wedding Fever

1.5 oz. 45th Parallel Vodka

.5 oz. Bittercube Creme de Flora*

.75 oz. fresh lemon juice

.25 oz. simple syrup

Pinch of bee pollen**

Combine ingredients into a cocktail shaker with ice. Shake until well chilled. Double strain into a chilled coupe glass. Garnish with a pinch of bee pollen. 

*If you cannot obtain Bittercube Creme de Flora, St. Germain could be substituted

**Bee pollen is available from many farmers markets, bee keepers, or organic markets

Just Married

If you have been following this blog for awhile, you probably have noticed that our posting has been pretty sporadic over the past several months. While we do feel lax in our duties of bringing our fellow hedonists news and information about imbibing, there is a good reason.

The writers of this blog spent their summer preparing for their union together as husband and wife. We are happy to report that documents have been filed, the beneficiaries changed, and it is all legal. Now that we have settled in to domestic tranquility, we are back to deliver to you our passion, great tasting libations.

In the coming weeks we will be sharing with you some of our very spirited celebration. We were fortunate enough to have Nick and Marco of Bittercube Bitters craft a specialty cocktail menu just for our wedding. We will be sharing with you the recipes and techniques so that you too can enjoy these cocktails as much as we did.

Getting Social

Eat Street Social 

We started the evening off with The Iroquois.This lovely little cocktail is Buffalo Trace Bourbon, lemon, demerara, Creme de Flora, and birch

Those of you who know the Hedonists, know that we have a weakness for anything that involves bourbon. We've had the pleasure of sipping this cocktail quite awhile back and we're delighted to find the recipe gracing the pages of the seasonal menu once again. This is a tart, yet creamy cocktail that compliments the flavor of Buffalo Trace allowing the bourbon's character to still play on the palate. For folks who feel intimidated by the assertive reputation of bourbon, this is a nice way to ease yourself into the world of those beautiful brown spirits.

Our tummies were demanding something more substantial to quell our hunger so we ordered the perennial favorite, the Eat Street Burger - a half pound beef burger, smoked Gouda, onion marmalade, preserved tomato, and generous portion of fries.
This is definitely one of the best burgers the Hedonists have sunk their teeth in. We prefer our burgers medium to medium well and this was just right. The burger was juicy and not greasy with a thick slice of smoked Gouda, and greens so fresh and crispy... The onion marmalade was an excellent compliment of sweetness to top it off - no need for ketchup or other condiments on this burger! And the fries! Oh the fries! Salty, crispy goodness that makes you smile involuntarily..... swirl those in a little ketchup and you have a side worthy of the burger by which they sit.

After such a satisfying meal, we sought a closing act to our visit at ESS. The soda fountain was where we found it. Lynden's Cherry-Lime Rickey, made with Bittercube Tart Cherry Syrup and lime.

This soda was a refreshing blend of tart and sweet - reminding us of Spring as we longingly gaze out the window at the accumulating snow. What more is there to say about tasty cherry flavors? Seconds please! Sipping on the soda makes the Hedonists hope that Bittercube will make some of their house made syrups available for purchase to the general public soon. The Hedonistic Bar would love to experiment with its fresh, bright, cheery flavor. *hint, hint*

A Hedonistic Bar Original

Station 8

As most any firefighter knows, where there is smoke, there is usually fire.  That holds true for this cocktail that I created to honor those first responders who work long and hard to protect us all.

2 ounces High West Campfire Whiskey

1 ounce Carpano Antica

¼ ounce Heering cherry liqueur

½ dropper Bittercube Cherry Bark Vanilla bitters

Combine all ingredients in a mixing glass and stir gently until well chilled. Strain into a chilled cocktail glass.  Garnish by flaming a zest of lemon into the cocktail.

Cheers!