Bar de Bex
Sometimes I ramble. Sometimes I make cocktails.

bex's cocktails.

Creative cocktails and twists on the classics. 

No Fingerprints.

Boozy sweetness.


No Fingerprints.


I'm doing this thing right now that's somewhat killing me.

No sweets.

The reason for why I'm torturing myself with this unbearable task, is the same kind of reason you generally get when you ask a girl why they're not eating something. And obviously, suffering is just so damn grand, I wanted to add it in my life. And yes, I am also aware that cutting out alcohol probably would have a greater impact with what I'm trying to accomplish here. 

But let's be realistic here.

And more importantly, let's be honest here.

My version of no sweets is, ever-so-slightly, skewered. My point being, sweets I am (apparently, and constantly changing) refers mainly to: candies, cakes, chocolates, cookies, etc. But sweet cocktails? Ah-ha! NOPE. Where there's a will, there's a way. Ah, and I just love my way. If you are reading this and have created limits for yourself as well, I would vote against following my footsteps with this alternative beverage. If you're reading this and are not, go batch-shit crazy with this one! (But I mean, either way, do what you want. I have no power. I just like to play the part.) So. Moving merrily along. Cream drinks. Love them. Great. But drinking a lot of them? Maybe switch out those jeans into something with a little more give. As much as we love our cream drinks, like our White Russians and Brandy Alexanders, we all know what the outcome is when we consume them day in and day out. So let's think about this in terms of quality over quantity. Like a cheat day? Yeah. Let's go with that.  

So that said! The latest for you from Bar De Bex, "No Fingerprints." A friend of mine once told me about the story behind a constant gesture he did of him raising his hands and turning them in uncertainty. Without getting into too much detail, the gesture symbolized an awesome combination. "Hey, no fingerprints? No proof. Never happened. I don't know what you're talking about and/or what you're accusing me of." I just love that. I couldn't pull away from that thought when I was creating this cocktail. And thinking of it as my getaway-free card. And drinking through a straw? "Look mom, no hands" style? I felt so sneaky. You can't pin nuthin' on me. It made me totally accepting of this kind of process to justify my loop hole for my sweet tooth.    

So here's a nice, almost dessert like, cream cocktail of bourbon, espresso, walnut, and orange. The sweet deliciousness of dabbling with the devil. 


Let's concoct:

  • 1.5 oz Bourbon
  • 1 oz Cream
  • 0.5 oz Avion Espresso Tequila
  • 0.25 oz Toschi Nocello Walnut Liqueur
  • 0.25 oz Cointreau
  • 0.25 oz Angostura (Approx.)
* Shake all ingredients with ice. Strain over crushed ice in a Collin's glass. Angostura float on top and slightly stir in. Garnish with an orange peel. 

If you want to give it a go, you'll need...


Cheers,

Bartender Bex