What to Drink Today? The Ryeperol

Sometimes you don't have all the ingredients you need to make a recipe.  Today, try as I might to find a recipe that I had all the ingredients for I didn't stumble across anything that is new to me.  Seeking novelty I decided to open the liquor cabinet and have a go at putting together something passable.  It started off a bit confused, but I am happy to report that this one is a keeper!


Starting with rye as my base I worked my way up.  Just back from Thanksgiving there isn't much produce to speak of in my house, so no lemons or limes!  I added in a bit of Aperol for a citrus punch and then shook it up.  A bit flat.  What to do?


I added in some basil from my window garden and then splashed in a tiny bit of orange juice.  One more taste - almost there.  Drizzled some honey in and there it was.  


2 oz Rye (Old Overholt)
1/2-3/4 oz Aperol
Dash of Orange Juice
Dash of Honey
Basil Leaves


Shake all ingredients together with ice and strain into a chilled cocktail glass. Garnish with a sprig of basil.

I would serve this up normally, but felt like something easy and longer drinking so I added a couple of ice cubes in, and am now happily drinking.  It's midweek and I am even having trouble coming up with a name so: Rye+Aperol = Raperol.  Give it a try

Corpse Reviver

After a rough week at work and to brace myself for the holidays I needed a drink with a pick-me-up.  What could be more appropriate than the Corpse Reviver?  This one comes from Vintage Spirits and Forgotten Cocktails from Ted Haigh - It's one of the great cocktail books that I am starting my collection with.  

1 oz gin
1 oz Cointreau
1 oz Lillet Blanc
1 oz lemon juice
1-3 drops absinthe or pastis

Shake all ingredients together with ice and strain into a chilled cocktail glass. Garnish with a stemless cherry.

If anyone has suggestions on building a great collection of cocktail-lit please let me know in the comments.