Cocktail: The Dirty Sanchez

Soon to be written about

The BF’s recipe:

2 oz Sweet Vermouth (I used Vya)
1 oz Old Tom Gin (I used the Ransom one, which is great) – if you don’t have the Old Tom, might want to add some symple syrup
1/2 oz Cynar
4 dashes Boker’s bitters (maybe unnecessary with the Cynar, but I used them anyway)

Stir and strain into chilled coupe or cocktail glass; flame orange peel on top, and serve with orange twist and / or brandied cherry.
The resulting drink is moderately bitter, though I think pretty balanced because of the sweet vermouth and the Old Tom; you could reduce the Cynar if you prefer. I make my Martinezes with the older style proportions (more vermouth than gin), but you could flip those too, or do a mix of dry and sweet.

This came about when I asked the BF to make me a Martinez, and then he said, “With Cynar?” as a joke, and I said, “Why not?!” I like Cynar. I like the Martinez. Why not have my cake and eat it too? It has a pleasantly bitter aftertaste which goes surprisingly well with gin. Surprisingly well because who knew that the Pine-Sol taste of gin could be improved by adding some bitterness.

As for the name, it also started as a joke, but also fits the drink the more I think about it. Not that I’ve personally experienced a real Dirty Sanchez (NSFW if you’re thinking of googling it at work), but this drink is brown, bitter, but still pleasant for those who like that type of thing.

Just call me Ol’ Fashioned

Old Fashioned

The BF has been getting into making cocktails recently. Since he’s weaksauce and doesn’t actually like drinking cocktails, I’m the lucky lady that gets to drink his concoctions.

This afternoon, we picked up some ingredients to make a Manhattan. I don’t know why, but I like old-man drinks like Negronis, Manhattans, and vodka sodas.

Using whiskey + blood orange bitter + simple syrup + ice (not shown), he made me something called an Old Fashioned. It was delicious. And it was easy. I think it will be my new go-to drink at bars.