This one’s an original by Dr. Cocktail — yay, we love it when Ted comes up with new drinks! This one, which he referred to as “my tequila cocktail,” gets its name from the look of the garnish; the garnish is available at more well-stocked supermarkets or Asian specialty markets, and is the colored version of what you get in a little pile on your plate of sushi at a Japanese restaurant.

The Sow’s Ear

2 ounces reposado tequila.
1/2 ounce apple cider.
1/2 ounce maraschino liqueur.
2 dashes Peychaud’s bitters.
Large thin slice of pink sushi ginger.

Combine with ice in a cocktail shaker and shake for 10-12 seconds. Strain into a chilled cocktail glass, and float the piece of ginger as a garnish.

Delightful drink. We tried this with clear Martinelli’s apple juice last night, but next time we’ll use an pressed unfiltered apple cider, which I think will be a little better.

Of course, now he need to come up with another cocktail called The Silk Purse …

It’s just a gin and tonic, pretty much … but my own spin on it. We frequently drink G&Ts this way once the weather starts getting warm (and it’s starting right about now), and I never really gave this much thought until a bar manager from Asheville, NC wrote in recently. He found my recipe for our G&T variation on the recipe pages and liked it so much he’s putting it on his bar menu. (Wow, thanks!)

I didn’t do much to it, really, but it does make for a lovely drink. Sipping this made me think of sitting on the porch of the Columns Hotel, watching the streetcars go by, and inspired me to give this G&T its own name.

The St. Charles
(Chuck’s Gin ‘n Tonic, slightly kicked-up with a taste of New Orleans)

2 ounces gin.
1 ounce fresh lime juice.
4 healthy dashes Peychaud’s Bitters.
4-5 ounces tonic water, to taste.
Peel from one lime.

Remove the lime peel with a vegetable peeler, leaving most of the white pith behind. In a tall Collins glass, add the lime peel then the gin. Muddle the peel slightly in the gin to release the oils. Let that sit for a few minutes if you have time (proceed if not); then add the lime juice and bitters (don’t be shy with the bitters — big dashes, shake from the elbow). Fill with ice, then top with tonic water. Stir to mix, then garnish with a lime wedge and a swizzle stick.

We’ve long eschewed plain ol’ supermarket tonic water (Schweppes, Canada Dry, etc.) — too sweet, not bitter enough. Then there’s the abomination that’s “diet tonic water” — never ever ever use this. It’s horrid.

Any gin and tonic will reach a new height when one of the newer, high-quality tonic waters like Fever Tree, Q Tonic or Stirrings is used. If you want tonic water with some real kick to it, add a pinch (about 1/16 of a teaspoon or a bit less) of powdered quinine — it’s horribly bitter stuff in any significantly greater quantity. Or, if you’re really hardcore, make your own tonic water. It’ll take care of your malaria, too.

An old classic, dating back to Boston in 1898, created at the Locke-Ober restaurant. As with so many drinks of its era, there are various stories about its creation, the most popular being that it was created in honor of a powerful local politician running for statewide office, and named for the political ward that delivered the lion’s share of his votes.

Simple and delicious. If you like Whiskey Sours, try this — it’s similar, but less sweet and with the addition of a couple more flavor elements. We hadn’t had this one in a while, and it served as a reminder that we should have it more often.

Ward Eight

2 ounces Bourbon or rye whiskey.
1/2 ounce fresh lemon juice.
1/2 ounce fresh orange juice.
1 teaspoon real pomegranate grenadine.

Combine with ice in a cocktail shaker and shake for 10-12 seconds. Strain into a chilled cocktail glass.

It’s usually made with Bourbon, but we sometimes make it with rye — it gives the drink an extra spicy layer that I really like.