I need a project — so sayeth a lot of us right now as we face rising numbers of COVID-19 cases and decreasing ways to be with friends and family.
I’m not going to make this a whole coronavirus thing, other than to say I need something to do with some regularity to keep myself occupied. And one thing I’ve had in the back of my mind for a few years now is to come up with a way to use all the odds and ends liquor bottles in my cupboard.
There are a lot of them. Like, I’ve-had-to-make-a-list-of-what’s-in-there-to-keep-it-straight a lot.
Many are different brands of the same type of liquor — I have no fewer than six gins, for example. But others are one-offs that I’m not really sure what to do with. Like blueberry vodka and Pisco and two bottles of Cointreau. Yes, two bottles.
So, here we go. Project Lockdown Libations.
The rules are simple — and yes, I need rules. Otherwise the project will fall apart.
Rule no. 1: Each week, I need to make a cocktail. The results of this will be posted here.
Rule no. 2: Each cocktail must use something from the cupboard of wonders.
Rule no. 3: The primary ingredient may not be repeated until every single bottle — lord, help me — is used at least once. (Caveat: they can be used as secondary ingredients.)
That’s it.
Down the road, I’m hoping to get some local bartenders involved — if you’re game, let me know! But otherwise it’s me, my liquor and Google.
Which led me to this recipe.
I wanted to kick things off with pisco, that Peruvian liqueur that falls under the category of brandy, because I’ve had an unopened bottle of it for a few years. I thought I’d make a Pisco Sour — all y’all know I love a sour, but then I realized that as long as I’m using new liquors, I should try to expand my horizons at the same time. Which is how I landed on the Peruvian Elder Sour. Hey! It has citrus, I’m in.
The elderflower adds a nice floral undertone, while the lime adds a little tartness, though not as much as you might think.
Peruvian Elder Sour
- 2 ounces Pisco
- 2 ounces St. Germain
- ½ ounce freshly squeezed lime juice
- lime wheel or wedge for garnish
Shake with ice and strain into a chilled glass. Garnish with lime wheel or wedge.*
*Which I didn’t because the lime had seen better days and among the points of this project is to use what I have.
6 Comments
Make/cook saltimbocca with pork escalopes and prosciutto and use the Masala that way. Alternatively, what about a depthcharge – a shot of drambuie or bourbon dropped into a tall glass of beer. I know – not really a cocktail.
Brilliant!! Love the idea of making the most out of the liquor cabinet by not just drinking it. The last time I pulled out the Marsala was for veal and it was a delight. Did not realize it was used in Saltimbocca. Thanks for the suggestion!
SO HAPPY to see you back — love your blog, altho I dont have the liquor cabinet you do, I will sip along with my gin based beverages! cheers
Thank you! This is so lovely to hear. *sniff*
Don’t worry. As I discovered when doing a catalog of my liquor, I have no fewer than six bottles of gin. There will be gin cocktails o’plenty to come!
GLAD YOU’RE POSTING AGAIN! Your rosemary and pine nuts shortbread cookies are the best thing I’ve ever eaten.
Thank you! Both for the boost that someone is reading and also because, goodness, now I REALLY want to make some of that shortbread. Thank you for the reminder! I even have rosemary right now and a large bag of Meyer lemons sitting around….