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.

Seville Orange Cocktails — 2 ways


An experiment with seville orange juice led to this gin sour.  It sounded like a good idea at the time, and it was certainly drinkable, but it was lackluster.  No flavors really stood out, and it just tasted smooth and sweet.  Maybe next time, leaving out the simple syrup would let the seville oranges stand out more since they’re sweet enough to not need extra sugar.

Gin sour recipe:

2oz plymouth gin
1oz seville orange juice
less than 0.5oz of 2:1 simple syrup

Shake, double strain, serve in cocktail glass with a flamed peel.


The whiskey sour with seville orange juice was a more successful experiment.  The whiskey taste was strong but tempered by the tartness of the orange.

Whiskey sour recipe:

2oz bourbon (we used Woodford Reserve)
1.5oz seville orange juice
8ml of 2:1 simple syrup

Cocktail: Catcher in the Rye


The BF was experimenting with some seville oranges I finally managed to score at the farmer’s market. I had to special order them from one of the farmers the week before so that he could bring me some this week. We were tossing around the idea of creating a literature-inspired cocktail for when some of my co-workers stopped by before the official literary pub crawl started to get in a bit of pre-drinking. Since this variation of a blood and sand contains rye, I thought it apt to name it ‘Catcher in the Rye’ — loosely literary.

The seville orange juice gives the cocktail a refreshing tartness with a bitter finish which prevents it from being overly sweet, or too much like a whiskey sour. I like that this mixture is both easy to drink but has enough depth to be a ‘sipper’. I’d imagine that a mixture of tangerine (or a tart orange) juice and grapefruit juice could be used in place of seville orange if it’s not easily available.

Recipe by the BF:

1.5 oz Rye (I used Old Overholt for no particular reason)
1 oz seville (sour) orange juice
.5 oz sweet vermouth (I used Carpano Antica Formula)
scant .5 oz Heering Cherry

Shake, strain into chilled cocktail glass, garnish with brandied cherry and/or orange twist.