FROLIC – Burnt Brandy and Peach

(*FROLIC – Friday Alcoholic)

Today’s signature drink inspiration is coming from my new favorite site for cocktails Classic Mixologist and is and ode to the end of summer since it calls for Peaches

Burn Brandy & Peach

This drink is very popular in the Southern States, where it is sometimes used as a cure for diarrhœa.

1 wine-glass Cognac

1/2 table-spoon sugar burned in a saucer or plate

2 to 3 slice peach dried

(Use small bar glass.)

Place the dried fruit in a glass and pour the liquid over them.


It would look great in one of these Simon Pearce Bar glasses which you could add to your registry:

And if you are not familiar with the Classic Mixologist site I suggest taking some time and browsing through their selection of cocktails sorted by drinking occasion, function, cocktail name etc.


And as they explain “We started this site with about 1,000 drinks sourced from seven historical books and will continue to add more. We also invite current masters of the trade to contribute their newest creations and tips for enjoying these cocktails and drinks using today’s ingredients.”



FROLIC – Queen’s Park Swizzle

Today’s inspiration comes from England with the diamond jubilee .  The main link being the use of the word Queen in the name and it being from a commonwealth country.  Still it has Angostura bitters which is one of my favorite things to have in a cockatil



3 ounces rum
1/2 ounce simple syrup
6 to 8 mint
3 dashes Angostura bitters

Glass Type: Collins glass


Combine the rum,* the simple syrup,** the lime juice, the shell of the lime, and the other ingredients in a tall, 12- to 16-ounce glass.

Pour in a cup of shaved or very finely cracked ice and swizzle — you know, stick your swizzle stick in it and twirl it between your palms until the glass frosts. (That swizzle stick? Not the plastic thing that airlines give out, but a long, straight stick with short branches radiating from the bottom; if, as is likely, you don’t have one, be creative.) Intubate with a straw and serve. Drink slowly, if possible.


* The original recipe calls for not one of the light, suave rums made in Trinidad, but rather a heavy, fragrant Demerara rum, from nearby Guyana. Trinidad’s rum industry didn’t really kick into high gear until World War II, y’see, and before that they seem to have made do with what was lying around the ‘hood. If you’re butch enough, go Demerara — Lemon Hart is an excellent brand (Do not use the 151-proof).

** A true Trini would be insulted if you used white, refined sugar. So take 8 ounces (by weight) of blond Demerara sugar, or “Sugar in the Raw,” melt it in a cup of water over low heat, and let it cool (it’ll keep it the fridge indefinitely). Or just say to hell with it and use 2 teaspoons superfine bar sugar.

FROLIC – Summer Bearing

Today’s FROLIC is inspired by the beautifully warm weather we are having today in Chicago


Summer Bearing

Combine these ingredients in a shaker:
1 1/2 oz. Rehorst gin
1/3 oz. fresh raspberry syrup
1/4 oz. fresh lemon juice
1/4 oz. simple syrup
2 blackberries

Muddle to crush the blackberries and combine the flavors. Add ice. Cover and shake; double-strain into a Champagne flute. Top with Prosecco and garnish with a lemon twist.


FROLIC – Sunset Martini

(*FROLIC = Friday alcoholic)

Here is a great spring cocktail

Sunset Martini

3/4 ounces raspberry vodka (recommended — Stoli Razberi)
2 ounces pineapple juice
1 dash triple sec
1 dash grenadine

1 Fill a cocktail shaker with ice
2 Add all the ingredients and shake well
3 Strain the mixture into a martini glass and serve immediately

FROLIC* – Randy Little Kiwi

(*FROLIC = Friday alcoholic)

In honor of St. Patrick’s day today’s signature cocktail inspiration is GREEN.

Little Kiwi Cocktail


1/2 teaspoon sugar


1 kiwi

30ml midori

30ml vodka


1. Mush the kiwifruit and sugar together in a blender or shaker. Add a scoop of ice and the alcohol.

2. Shake/Blend.

3. Pour into glasses. Can be topped up with lemonade (optional).