Cocktails Food

My new favorite weekend cocktail

The carajillo at Cicatriz is certainly (and by far) the best I’ve tasted, but it is not, I’ll admit, the one I crave. Because my platonic carajillo is not, by any rational standard, a good drink. It’s cloying and unbalanced and, as Patan pointed out, both utilitarian and over-the-top. It’s irresistibly fusty, the sort of thing my Manischewitz-swilling, Irish-Catholic great-grandmother would have loved. It’s served, as it was the first time I drank it at the classic Cantina Mirador de Chapultepec (a favorite among the city’s famously corrupt politicans), in an oversized brandy snifter under the gracious eye of a bow-tied bartender, elbow-to-elbow with people who couldn’t possibly care less whether it’s actually “good” or not.

It’s a drink that makes you say carajo—fuck it.

From Mexico City’s Party Drink Has Old Roots @ PUNCH


Make Your Own Allspice Dram

Allspice dram is a simple liqueur flavored with allspice berries. It’s also known as pimento dram, because allspice is a berry from the pimento tree. (But pimento makes most people think of olives, so I don’t like to call it that.) There’s nothing like it.

Source: DIY vs. Buy: Should I Make My Own Allspice Dram? | Serious Eats

And here’s the recipe.



Widow’s Kiss…

Another one I didn’t expect to like, but dang. 

Also, the description on the bottle of Benedictine never fails to crack me up. 



Hanky Panky

If I told you I was going to make you a drink with gin, sweet vermouth, and Fernet, I think you’d probably run. 

It’s weirdly delicious. 

Stir, serve really cold. Orange twist at the end is essential.