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

Taste the Extraction

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
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!!
Last night I had the opportunity to try a new drink at Charlie was a sinner in Philadelphia made for me by… read more>
Last night I had the opportunity to try a new drink at Charlie was a sinner in Philadelphia made for me by Michelle Martinez called Electric Lady Land. Her cocktails are always awesome but this one was off the charts for me mainly because of one ingredient: Sichuan flowers! She infused tequila with the flowers (which are like the adult version of the Pop Rocks we ate as kids), and then added Aperol, elderflower, and lime. Sichuan has the effect of opening up the palate which makes the flavors of the drink even more remarkable. To intensify the effect, the cocktail is garnished with a Sichuan flower that you can nibble in between sips. It was a whole new drinking experience for me! If you visit Charlie anytime soon you have to try one for sure!!
A while back my friend Anders @cocktail.guru and I talked briefly about a drink I wanted to create using… read more>
A while back my friend Anders @cocktail.guru and I talked briefly about a drink I wanted to create using carrot juice and ginger. Anders, being forever brilliant, suggested I think along the lines of a variation of the Penicillin cocktail. I did exactly that and wrapped it all together in a Friday Musings post that asks the question "What heals you?" Link in my profile for the full post. ------------ Alternative Medicine ------ 1 1/2 oz blended Scotch (I used Dewar's) 1/2 oz dry Curaçao 3/4 oz carrot juice 1/4 oz orange juice (Cara Cara if possible) 3/4 oz Liber & Co. Fiery Ginger syrup 1/4 oz Laphroaig to float ------ Shake everything except the Laphroaig with ice and strain into a old-fashioned glass over 1 large cube. Float the Laphroaig on top and garnish with candied ginger. Cheers! ------------ So this is nothing more than a simple riff, but it's a bit different and super refreshing. And since it tastes somewhat like a spa day in a glass, it worked very well with the healing idea for me! Many thanks to Anders for the inspiration. 🙏 Have a wonderful weekend everyone!! 🥕🍊🔥
Today's Thursday Barlogue features Brick and Mortar @bamphilly on N. 12th St. in Philadelphia. I found the… read more>
Today's Thursday Barlogue features Brick and Mortar @bamphilly on N. 12th St. in Philadelphia. I found the food and drinks to be absolutely fabulous, but I was even more impressed with the restaurant's warm and inviting atmosphere, and the obvious commitment to making guests feel completely comfortable and well taken care of. It's a place I hope to visit again and again. Add it to your must-go list right away! Click on the link in my profile for all the details.
When you ask your favorite bartender to make his version of the The Last Word for you and it's absolutely… read more>
When you ask your favorite bartender to make his version of the The Last Word for you and it's absolutely amazing! Laphroaig, Pimm's, apricot liqueur, lemon, garnished with a blackberry.