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Carla Camerieri
@thirstycamelcocktails
Cocktail lover 🍸 Home bartender 🥃 Cocktail blogger 💻 Philadelphia area 🌃 All photos mine 📸 Read my blog:

Chocolate Aquafaba Mousse

My Recipes
Blueberry Rosemary Shrub Brandy Cocktail
The Suncatcher is my riff on yesterday's Blueberry Tea Cocktail that's made with Cooper River Distillers… read more>
The Suncatcher is my riff on yesterday's Blueberry Tea Cocktail that's made with Cooper River Distillers brandy and Element Shrub's Blueberry Rosemary. Yes, I had to actually use something blueberry in my version because I didn't think I could pull off the cocktail magic trick of the original! ------------ The Suncatcher ------ 2 oz Cooper River Distillers Copper & Vine brandy ½ oz Bénédictine liqueur 1 oz Element Shrub Blueberry Rosemary ½ oz Rosemary and Orange Pekoe tea syrup* 1 dash DRAM Hair of the Dog bitters ------ Shake all the ingredients with ice and double strain into a cocktail glass. Garnish will blueberries on a cocktail pick. Enjoy! ------ *To make the syrup, brew an 8 oz cup of orange pekoe tea. Add 4 oz sugar and reheat gently until the sugar dissolves. Store in the fridge for 2 weeks or so. ------------ The Cooper & Vine brandy is warm and wonderful with just enough fruitiness to it to work really well with the blueberry shrub. The Bénédictine added some spice along with the bitters, and the tea syrup was the mandatory ingredient, of course. This one tasted like blueberries, but no ???here!! ??? Link in my profile for the blog post.
Recipe
Today’s Summer Thoughts cocktail is about the special magic that happens when you eat outside on the perfect… read more>
Today’s Summer Thoughts cocktail is about the special magic that happens when you eat outside on the perfect summer night. It’s hard to explain, right? The moon, the stars, twinkling lights, and candles… and the perfect cocktails, of course. I wanted today’s drink to be a refreshing combination of all things that speak to me about summer. I started with Plymouth gin as my base because my intention was also bring in some Green Chartreuse. I added lime, basil, a Honeydew Jalapeño shrub from Element, and a basil simple syrup. It’s definitely a fairly straightforward riff on a Collins, but the flavors worked especially well. In fact, if I close my eyes I can transport myself to my favorite outside summer spot… Cheers! 🌝⭐️🌃 —————— Al Fresco ——— 2 oz Plymouth gin 1/4 oz Green Chartreuse 1 oz Element [Shrub] Honeydew Jalapeño 1/2 oz lime juice 1/2 oz basil simple syrup Cucumber slices and basil leaves Club soda to top ——— Add the cucumber slices and the basil leaves to a shaker tin with the simple syrup and muddle them gently. Add in the remaining ingredients, except for the club soda, and shake over ice until very cold. Strain into a Collins glass over ice and top with club soda. Garnish with a cucumber ribbon and a basil sprig. Enjoy! Happy summer nights!
Today’s Monday Classic is the tiki style drink known as the Jungle Bird. Created back in 1978 at the Kuala… read more>
Today’s Monday Classic is the tiki style drink known as the Jungle Bird. Created back in 1978 at the Kuala Lumpur Hilton during a time when thetiki craze was nearly extinct, this cocktail almost faded into obscurity. With Tiki cocktails finding a resurgence along with the rest of the craft cocktail movement, this drink became a favorite of industry and home bartenders alike because of its minimal number of ingredients, its beautiful color, and the inclusion of Campari, of course. Click on the link in my profile to read more. —————— My version uses Petty’s Island Driftwood Dreams spiced rum from Cooper River Distillers, made locally here in Camden, NJ. With it unique infusion of vanilla, cinnamon, cloves, ginger, coffee beans, and allspice, and its time spent resting on toasted applewood chips, this rum brings an even more exotic flavor to this drink. I’ve also swapped out the regular simple syrup for Liber & Co’s passionfruit syrup for some added tropical punch. Cheers and Happy Monday!! 🏝⛱🌞😎 —————— The Jungle Bird ——— 1 ½ oz Petty's Island Driftwood Dreams rum (from Cooper River Distillers in Camden NJ) ¾ oz Campari ½ oz Liber & Co. passionfruit syrup 1 ½ oz pineapple juice ½ oz lime juice ——— Add all the ingredients to cocktail shaker with ice and shake until very cold. Double strain into a tiki mug, a moscow mule copper mug, or a rocks glass over one large cube. Imagine you're on a tropical island. Enjoy!
Today’s Summer Thoughts Cocktail #2 revolves around the ideas of baseball, my parents, and summers growing up… read more>
Today’s Summer Thoughts Cocktail #2 revolves around the ideas of baseball, my parents, and summers growing up in my childhood home. There was a Philadelphia Phillies game on TV most nights during the summer, and my dad would watch it from his favorite spot on our screened-in porch while my mom and I sat nearby talking the night away. It’s funny how easily we can be transported back to childhood moments, and how bittersweet it feels when that happens. —————— For the cocktail, I went with ingredients that truly make me think of New Jersey summers: lemons, strawberries, blueberries, Bluecoat gin because it’s locally distilled (and because it’s fabulous, of course), all topped with a Sam Adams Porch Rocker beer. I can see in my mind’s eye how this would go. My mom would love the cocktail, my dad would reach for the beer instead. I so wish what I’m seeing could be real. Cheers to my parents, baseball, and the many summers we spent together. Glass courtesy of the ever generous @sashadallasgirl!! —————— Batter Up ——— 1½ oz Bluecoat gin ¼ oz Plymouth Sloe gin (for color and a berry flavor boost, totally optional) ½ oz simple syrup ½ oz lemon juice 1½ oz Sam Adam’s Porch Rocker beer strawberries and blueberries for muddling and garnish ——— Muddle 2 strawberries and 8 blueberries in a cocktail shaker with the simple syrup. Add everything else except the beer along with ice and shake until very cold. Strain into a cocktail glass and top with beer. Garnish with the berries. Enjoy!
Today’s Monday Classic is the Pisco Sour, introduced at the Morris bar in Lima, Peru back in 1903. Barman… read more>
Today’s Monday Classic is the Pisco Sour, introduced at the Morris bar in Lima, Peru back in 1903. Barman Victor Vaughen Morris created a riff on the Whiskey Sour using Pisco, the local Peruvian spirit, in place of the whiskey. The egg white and the angostura bitters were added in about 20 years later by bartender Mario Briuge and the Pisco Sour as we know it today with Pisco, lime, 2:1 simple syrup, egg white, and ango bitters was born. For my version, I’ve added in some Ancho Reyes chili liqueur and some Barrow’s Intense ginger liqueur, and I’ve swapped out the ango bitters for Hella’s smoked chili bitters. The extra heat, spice, and smoke work well with the sweet and sour tang of the original. Cheers! —————— Pisco Sour ——— 2 oz 1615 Pisco ¼ oz Ancho Reyes chili liqueur ¼ oz Barrow’s Intense ginger liqueur 1 oz simple syrup (2 parts sugar dissolved in 1 part water) 1 oz lime juice Hella Smoked Chili bitters on top —————— Place all the ingredients into a shaker with our ice and shake vigorously. Add the ice and shake again until cold. Strain into an old-fashioned glass. Top with a few dashes of the bitters and garnish with a lime wheel. Enjoy!
Continuing to celebrate tomorrow's National Tea Day with @travelfoodcool! In today's blog post I talk about my… read more>
Continuing to celebrate tomorrow's National Tea Day with @travelfoodcool! In today's blog post I talk about my own experience of using tea and cocktails. The link is in my profile. I've also come up with two tea cocktails to share with you! ------------ And Why Not? ------ 2 oz Bluecoat Barrel Finished gin ¾ oz Earl Grey tea ½ oz Liber & Co. pineapple gum syrup ½ oz lemon juice 2 dashes DRAM lavender lemon balm bitters ------ Shake with ice and double strain into a chilled cocktail glass. Garnish with a lemon peel. Enjoy! ------ Late Night Text ------ 2 oz Rujero Singani ½ oz Ancho Reyes chili liqueur 1 oz Element Shrub Honeydew Jalapeno ½ oz Lapsang Souchong vanilla syrup* ½ oz lime juice ------ Shake with ice and double strain into an old-fashioned glass. Garnish with a lime twist. Enjoy! ----------- Be sure to check out Elin @travelfoodcool's post today! Happy National Tea Day (one day early)!! ☕️🎊🍹
Zodiac cocktail #4 today is for Cancer, one of the most puzzling and contradictory of the horoscope signs… read more>
Zodiac cocktail #4 today is for Cancer, one of the most puzzling and contradictory of the horoscope signs. Cancers are the warm and loving nurturers and mothers to us all, whose confident and put-together exteriors often mask their sensitivity and constant swirl of emotions that run just below the surface! For their full description check out today's blog post. Link in my profile. 🦀🌝🌚 ------------ Moonshadow ------ 2 oz Gran Centenario Tequila Blanco ½ oz Barrow’s Intense ginger liqueur 1 oz Element Shrub Chai Pear ½ oz Liber & Co. gum syrup infused with ¼ tsp vanilla bean paste ¼ oz Del Maguey Chichicapa mezcal ------ Shake everything with ice except the mezcal. Double strain into a chilled cocktail glass. Float the mezcal on top and garnish with a pear slice shaped into a crescent moon. Cheers to Cancer! ------------ The Gran Centenario is complex and multi-dimensional much like Cancers can be, and the Element Shrub Pear Chai is wonderfully tart, warm, and spicy, all at once. I wanted to intensify those flavors even more to symbolize the crab's ability to make us feel warm and loved, and that gave me the opportunity to use Barrow's Intense Ginger liqueur from Brooklyn, a new product I recently received. It's fantastic, by the way, and I'm sure I'll be using it for many future cocktails! DRAM's black bitters (my go to for aromatic bitters) stepped up the spice even more, and Liber & Co.'s gum syrup (to which I added just a bit of vanilla bean paste) brought a smooth sweetness to this drink. Finally, I floated some Del Maguey on top because I wanted the cocktail to evolve in the glass to reflect Cancer's many layers. I'm often hypercritical of my drinks (it's just the way I'm wired) but I truly loved this one. It's warm and smoky, with just enough of a bite, and its finish is surprisingly smooth. I think it has everything to do with the ingredients I used. All are fabulous - if you haven't had the opportunity to try them, definitely seek them out soon!
Musing about my middle child today and a variation of a Manhatten that I made specifically for him. Does birth… read more>
Musing about my middle child today and a variation of a Manhatten that I made specifically for him. Does birth order matter? I give you my view as a parent on today's blog post. Link in my profile. ------------ Starting in the Middle ------ 2 oz Cooper River Distillers rye whiskey (distilled locally) 1/2 oz Carpano Antica sweet vermouth 1/2 oz Mandarine Napoléon liqueur 2 dashes DRAM Citrus Medica bitters ------- Stir with ice and strain into a chilled cocktail glass. Express a mandarin orange peel over the top if you can find one. If not just use a regular one. Garnish with a mandarin orange rose. Enjoy! ------------ The Cooper River Rye has a deep and spicy flavor that gave this a Manhatten a perfect base. If you're local to the Philadelphia area and you haven't tried their products I encourage you to do so soon. They're fabulous! The Carpano added its usual richness and smoothness, and the Napoléon brought in a bright mandarin orange flavor that was a perfect blend of being subtle and sweet. I made this cocktail in honor of my middle child who came into my life like some kind of a hurricane and has kept me on my toes ever since. I wouldn't trade him for the world. ❤️💁🏻🙋🏻‍♂️🤷🏻‍♂️
Ok so this cocktail started out as a Gin & Tonic to make up for missing out on International G&T Day this past… read more>
Ok so this cocktail started out as a Gin & Tonic to make up for missing out on International G&T Day this past weekend. As you'll see, I got a bit carried away... Full disclosure in today's blog post. Link in my profile. ------------ Gin and Tulips ------ 2 oz Plymouth gin ¼ oz Yellow Chartreuse ½ oz Liber & Co. Pineapple Gum syrup ¾ oz fresh lemon juice 1 dash Black Cloud Saffron Mango bitters 3 oz Fever Tree Mediterranean tonic 2 basil leaves 1 pineapple wedge ------- Muddle the basil and pineapple with the gum syrup in the bottom half of a cocktail shaker. Add the remaining ingredients (except for the tonic water) with ice and shake. Double strain into a Collins glass filled with ice and top with the tonic. Garnish with a pineapple and basil sprig. Enjoy! ------------- I think the trouble started with me wanting to add in the yellow Chartreuse. 💛After that, things get a little fuzzy and I just couldn't help myself. In any event, this cocktail turned out to be like sunshine in a glass and I'm so very happy to share it with all of you! Think Spring!! 🌼🌞🌷
Today's Monday Classic is none other than The Last Word which is currently popping up everywhere on Instagram… read more>
Today's Monday Classic is none other than The Last Word which is currently popping up everywhere on Instagram under the hashtag #wehavethelastword. As I'm writing this there are currently 659 posts! This is the classic version I'm offering up today made with the and utterly fantastic Bluecoat Gin locally produced at Philadelphia Distilling. Stay tuned tomorrow for my personal riff! Click on the link in my profile for the history of The Last Word and be sure to check out everyone's creativity right here on Instagram!!