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

Caesar Romaine Gratin Made in a Toaster Oven!

in partnership with Eric Ripert
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 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 Booktails post features another drink from Chad Parkhill’s Around the World in 80 Cocktails. This week we’re traveling to Milwaukee, Wisconsin for a Brandy Old-Fashioned that’s made in a “new-fashioned” style. The state of Wisconsin has had an affinity for brandy cocktails that dates all the way back to the 1800s. The original recipe for this drink veered towards being a bit too sweet, so Parkhill searched for a recipe that curbed that to a certain extent. I deliberately chose a local NJ brandy from Cooper River Distillers for the same reason. It’s distinctly grapey, but not sweet, with a nice bite that provides an excellent backbone for this drink. Click on the link in my profile to read more. —————— Brandy Old-Fashioned ——— 2 oz Cooper River Distillers Copper & Vine brandy 2 dashes aromatic bitters 1 sugar cube 1 half of a thickly cut orange wheel 1 high-quality preserved cherry ——— Place all the ingredients except the brandy into an old-fashioned glass. Muddle the contents into a paste, but avoid crushing the bitter pith and peel of the orange. Add the brandy and stir to incorporate. Top with ice, crushed or cubed. Enjoy!
Today’s Booktails post features another drink from Chad Parkhill’s Around the World in 80 Cocktails. This week we’re traveling to Milwaukee, Wisconsin for a Brandy Old-Fashioned that’s made in a “new-fashioned” style. The state of Wisconsin has had an affinity for brandy cocktails that dates all the way back to the 1800s. The original recipe for this drink veered towards being a bit too sweet, so Parkhill searched for a recipe that curbed that to a certain extent. I deliberately chose a local NJ brandy from Cooper River Distillers for the same reason. It’s distinctly grapey, but not sweet, with a nice bite that provides an excellent backbone for this drink. Click on the link in my profile to read more. —————— Brandy Old-Fashioned ——— 2 oz Cooper River Distillers Copper & Vine brandy 2 dashes aromatic bitters 1 sugar cube 1 half of a thickly cut orange wheel 1 high-quality preserved cherry ——— Place all the ingredients except the brandy into an old-fashioned glass. Muddle the contents into a paste, but avoid crushing the bitter pith and peel of the orange. Add the brandy and stir to incorporate. Top with ice, crushed or cubed. Enjoy!
Kicking off a new series in the new year called Monday Booktails, which will feature recipes from some of my favorite books on the subject of cocktails. Today’s drink is the Holland Fizz, a slight variation of a traditional gin fizz, from Around the World in 80 Cocktails by Chad Parkhill. The Holland Fizz has Genever as its base spirit and an egg white added in, both of which have the effect of softening the tart edges of the drink. Click on the link in my profile for more about the book and the cocktail itself. Cheers and Happy Monday! —————- Holland Fizz ——— 2 oz Rutte Old Simon Genever ½ oz lemon juice ¼ oz simple syrup 1 egg white 2 oz club soda ——— Place all the ingredients (except the club soda) into a shaker without any ice. Shake vigorously to get the drink nice and fluffy. Add the ice and shake again. Pour the club soda into the bottom of a Collins glass. Add fresh ice. Pour the contents of the shaker over top. Garnish with a lemon wheel or a sprig of fresh mint. Enjoy!
Today I’m musing about snow days, and how they can bring us so much excitement and joy as children. Even as adults, there’s still something special about having that day off to recharge or to spend it with those you love. Snow days can also give us the opportunity to reflect and reconsider things that have been confusing or troubling. There’s a newness to a fresh snowfall that feels like a clean slate that can offer us a slightly different perspective on things. ——— For today’s cocktail, I went with something from my childhood snow days that my mom would make for me when I came in from outside. Her version consisted of coffee, cream, sugar, and snow. Yes, you read that correctly, snow. She knew of an alcoholic version that included an herbal liqueur, but she’d never had it. I decided to make my own riff, using something called Punch Abruzzo which is from the region of Italy where three of my grandparents were born. I decided on barrel finished gin as my base spirit, although rye whiskey came in as a close second. The gin won out for me, simply because it allowed the herbal liqueur to still shine through. I kept everything else the same, with the exception of adding DRAM wild mountain sage bitters, just to bump up the herbal component. I know my mom and grandmom are watching from somewhere. Hopefully they approve. Happy Friday, all! And Happy Snow Day!! ——— Snow Day! ——— 1½ oz Bluecoat Barrel-Finished gin ½ oz Evangelstia Liquori Punch Abruzzo ½ oz espresso coffee ½ oz light cream 2 dashes Dram Apothecary wild mountain sage bitters ——— Add all the ingredients to a shaker tin with ice and shake vigorously. Strain into an old-fashioned glass over ice and top with a scoop of fresh, CLEAN snow. Garnish with a sprig of sage. Enjoy!
Today I close out my Celestial Cocktail series with a drink that celebrates Pluto, the dwarf formerly known as a planet. Dark, frozen, and mysterious, Pluto sits on the outer edge of our solar system. It is named after the Roman god of the underworld and is the astrological ruler of the sign Scorpio, as well as being the planet that governs some of the most destructive areas in all the astrological signs. But where there is destruction, there is also the opportunity for regeneration, rebirth, and regrowth. —————— Outer Limits ——— 1 oz Laphroaig 10-year-old Scotch whisky 1 oz Lillet Rouge 1 oz Cappelletti Apertivo 1 oz egg white ——— Add all the ingredients to a shaker tin without ice and shake vigorously for as long as you can. Add the ice and shake again. Strain into a Nick & Nora glass and top with streaks of Angostura bitters. Enjoy! —————— I chose Laphroaig as the base spirit of this drink, which is basically a Negroni riff with some egg white shaken in. I added Lillet Rouge as my sweet component and Cappelletti as my bitter, both because their cherry flavors worked so well with the Laphroaig and because they helped me find the red color that I needed to capture Pluto aesthetically. Cheers, everyone!
Today I’m musing about the three days a week I’ve been spending with my almost 6-month-old granddaughter, Nora. My time with her has caused me to reflect on my own early days as a parent, and all the emotions that went along with that. She has captured my heart fully and completely, and that’s made me think about my favorite subject of all: love. Nora expands my heart, and makes me think all things are possible. That’s what true love should do, while the reverse of that tends to shrink our world and close us off to all that life has to offer. Click on the link in my profile for the full blog post. —————— Room in My Heart ——— 2 oz Bluecoat gin ½ oz Mandarin Napoléan liqueur ¾ oz unsweetened cranberry juice ¼ to ½ oz thyme simple syrup ¼ lime juice ——— Add all the ingredients to a shaker tin over ice and shake vigorously until very cold. Double strain into a chilled martini glass and garnish with a skewered cranberry and a thyme sprig. Enjoy! —————— Today’s cocktail is a simple riff on a Cosmopolitan, which I chose because it’s loved by so many and because it offers limitless possibilities. Just like true love. Cheers, everyone. Happy Friday!
It’s Friday and I’m musing about love once again. Of course. It’s inevitable. Is your idea of love more like the little back dress or your favorite pair of jeans? One causes your heart to beat faster, but comes with loads of demands, and can make you feel more than a little bit unlike yourself. The other is totally adaptable, all about comfort and ease, and 100% you. But should love really be compared to just a pair of jeans? Are we always going to be wanting to wear that black dress? Click on the link in my profile to read what I think. —————— My Favorite Jeans ——— 2 oz Del Maguey Chichicapa 1/2 oz Licor 43 3/4 oz grapefruit juice 3/4 oz vanilla simple syrup 1 dash DRAM black bitters ——— Shake everything over ice until very cold, and double strain into a chilled cocktail glass. Garnish with a grapefruit twist. Enjoy! —————— For the cocktail, I chose some of my very favorite things. The smokiness of the mezcal blended beautifully with the spicy, herbal, and citrus notes of the Licor 43, and grapefruit and vanilla are always a match made in heaven for me, especially when there’s mezcal involved. The DRAM bitters were the unifying ingredient, as they so often are in my cocktails. Cheers everyone. Have a wonderful weekend!
Today I’m musing about one of my favorite books and movies, The Secret Life of Bees, and the way in which it speaks so powerfully about the importance of a mother’s role in the lives of her children. I had my mother’s love, with certainty, but I didn’t think I always had her acceptance and approval. Even though she’s been gone for almost 7 years, I learned just recently that she knew me much better that I realized. It’s a gift from the universe that has immeasurable importance for me. Click on the link in my profile to read the full post. —————- Queen Bee ——— 2 Bluecoat Barrel Finished gin 1/4 oz Suze 1 oz lemon juice 3/4 oz honey syrup 1 dash DRAM citrus medica bitters ——— Shake everything together over ice and strain into a chilled cocktail glass. Garnish with lemon or lavender, in any form. Enjoy! —————— For today’s cocktail I went with a riff on a Bee’s Knees in honor of the idea that mothers are very much like the queen bee of the hive. Although she is a shy and reserved creature by nature, she rises to the occasion and provides the other bees with the energy and guidance they need. Cheers everyone! Happy Friday!
Last night I had the opportunity to attend the Together Live event here in Philadelphia, the last stop of a national tour. It inspired me to think about the idea of faith and how we are often challenged to believe in things that aren’t readily apparent, and that we cannot really be sure of. I think this certainly applies to our personal lives, but I also think it works for the bigger picture too, especially right now. Sometimes it can be hard to keep believing, but it’s important to never lose sight of the things that we continue to wish for, hope for, and dream about. Click on the link in my profile for the full post. —————— Things Unseen ——— 2 oz Laird’s Applejack ¼ oz Sukkah Hill Besamim liqueur ¼ oz Barrow’s Intense Ginger 1 oz Element [Shrub] Pineapple Turmeric ½ oz lemon juice ½ oz simple syrup 1 dash DRAM Apothecary black bitters ——— Add all the ingredients to a shaker tin with ice and shake until cold. Strain into an old-fashioned glass over ice. Garnish with a lemon twist. Enjoy! —————— For today’s cocktail, I went with a combination of ingredients that represent the changeover from summer to fall. We’re always in a state of transition, and sometimes what the universe sends us can be confusing, but it’s because we need the challenge. We need to continue to learn and grow from whatever is placed in front of us. We need to know we can be strong, and brave, and resilient. Happy Friday, everyone. I wish you a weekend filled with possibilities and dreams come true.