I wanted to take a moment to honor the fine specimens of my refrigerator, cupboard and bar; my favorite items with which I could not live without. Seriously. I would perish. So, I decided to stage a photo shoot in my kitchen…because that’s what people do on a Wednesday afternoon.
Item 1: My Ice-O-Mat, found at a thrift store in Echo Park. It takes regular old ice and crushes the crap out of it. Therefore creating my favorite kind of ice experience. The crushed kind. I don’t have a fancy schmancy in-door ice maker like some….so, this will have to do. And in my humble opinion, it’s way cooler anyway.
Item 2 (and 3): My old standby- Aperol. Good buddy old pal. When would not be a good time for an Aperol spritz? Never. Case closed. And a new love- Dolin white vermouth. It’s “sweet,” not dry and is heavenly in a gin martini but also great on it’s own as an aperitif over ice with an orange twist.
Items 4 (and 5 & 6): Bitters! An essential for any bar to add complexity and well…a bitter note to a cocktail. I happen to be in love with the Aztec chocolate (used in my coco devereaux) and the rhubarb (used in my old smashioned.)
Items 7 & 8: If you aren’t new to the blog you’ve definitely seen the bottle on the left. Many times. It may be getting old at this point, but I don’t care. Bulleit bourbon is awesome (as evidenced by the almost empty bottle.) The little guy on the right should be illegal it’s so sinfully good. These Luxardo cherries are the perfect addition to a Manhattan. I’ve even infused them into the bourbon before to excellent results.
Item 9: Light agave nectar (aka the nectar of the gods.) I adore this stuff and use it ALL the time. Not only for cooking, but to sweeten cocktails. It is super light and not cloying. It gives a fuller, more rounded feel than granulated sugar but a more delicate touch than honey or molasses. And it is wonderful when wanting to make an infused simple syrup. (Item 9a: Mister Cow the creamer- from all the way out in Charleston, SC. Thanks Mom!)
Item 10: I just might be cuckoo for coco. Vita Coco coconut water is always in my fridge and it’s surprisingly good in fruit based cocktails and punch. Highly. Recommended.
I simply remember my favorite things….And then I don’t feeeeeel so bad.
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HIGHLY covet your ice-o-matic. that thing rocks!
I randomly stumbled across some Bulleit Bourbon while looking for rum at the local liquor store (prepping to make a rum cake for a friend), so I picked up a bottle based on your recommendation. O. M. G. Fabulous!! Besides enjoying it on the rocks with a splash of Coke, I’ve also got a bit of it in two mason jars with a few vanilla beans (Ms Joy’s inspiration). Can’t wait to see how my vanilla extract and vanilla-spiked bourbon experiments turn out!
Oh, and the Mister Cow? LOVE it!
Um, when can I come over and raid your bar? Delish.
What an excellent list you compiled of your favorite things! Many of these things are also essentials in the Mutineer Magazine “cupboard” and bar. I have suddenly found myself thirsty for a Manhattan…
Cheers,
Ashley
Mutineer Magazine
I like your style, especially a touch of coconut water Vita Coco!
wish i could find that vermouth. do they make a dry version too?
fredric! hi there. they do make a dry version. you can buy it here:
http://www.67wine.com/sku040193.html?utm_source=Google%20Products&utm_medium=feed&utm_campaign=DOLIN%20VERMOUTH%20DE%20CHAMBERY%20DRY
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