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Cocktails with Chris

hosted by Christine Potter   //   Friday at 4p est

"I'm just a gal who likes to mix things up: music, strange cocktail ingredients, and a swanky Nick & Nora ambiance with old school free form rock and roll radio.  It's no secret that I'm a little obsessive about all things Robyn Hitchcock, but my husband's OK with it.  Besides, I end every Cocktails with Chris by standing next to one of the world's great pipe organs for a few minutes and subjecting my listeners to the sometimes-deafening results.  I promise you a tasty cocktail recipe every week, along with music that starts with The Comedian Harmonists, careens through psych and prog rock, and often smashes into the shoals of roots and jazz.  Not to mention a sprinkling of indie pop, and Brit folk. Join me high atop the Potter building, in a swanky neighborhood near you." - cp


Instant Spicy Whiskey Sour!

So my dear, dear friend John Whitley arrived for Christmas dinner bearing a bottle of Christmas Cheer--the Jim Beam seasonal cinnamon-flavored bourbon called Red Stag.  I'm of many minds about flavored spirits, but I do like spiced rum, and it has a venerable cocktail history.  Hadn't had a flavored bourbon before.

The Beam stuff is a tad on the sweet side, obviously designed for after-dinner sipping on the rocks, or perhaps for an easy hot toddy with some boiling water, and a good squeeze of lemon.   However, I am here to tell you that Mr. Whitley's generous offering makes a Kick-Ass (and quick to put together) whiskey sour with an interesting spicy taste.  Here's what we did:


The John Whitley

2 oz Jim Bean Cinnamon Red Stag

1 oz freshly squeezed lemon juice

a shake or two or three of bitters.  I had cranberry bitters, which were great.  Plain old Angostura would be fine, too.

Note: you do NOT need a sweet liqueur in here, or simple syrup.

Shake hard over ice, strain into a chilled cocktail glass.  Garnish with brandied cherry.  Drink before the fireplace, gazing at the Christmas tree.  Do not take the Christmas tree down until 12th Night!


See you on the air at 4 today!


More Cranberries!

...aren't they some sort of super food or something?

Of course, if you mix them with GIN... :-)

I'm still playing with the bottle of unsweetened cranberry juice (available in health food stores) that I bought this week.  It's magical stuff, the cran juice without the sugar in.  It can stand in for a citrus-y acid in many drinks. A touch of sweet liqueur or agave or simple syrup and a base spirit--and you are in business.  Here are two gin-based drinks I came up with--one very light, one pretty powerful.

The Cranberry Collins

1/2 oz cranberry juice, unsweetened

1/4 to 1/2 oz agave syrup

1 and 1/2 oz unfancy gin



Build in Collins glass, drop in ice cubes, give it a stir, top off with seltzer, and stir again.  An orange slice makes a lovely garnish.


The Cranberry 75

1/2 oz unsweetened cranberry juice

1/4-1/2 oz Cointreau

3/4 oz gin, unfancy

some dry, bubbly white wine: prosecco or sparkling California white

Shake everything but the bubbly over ice, and strain over ice into a wine glass big enough to hold two ice cubes.  Top off with the bubbly, give it a stir, and garnish with a long strip of orange rind you've curled attractively around your finger so that it will dangle out of the glass.


Merry Christmas-- and Cheers!


Tequila! (Duh-DA-da-da-da-da da DUH)

I am to the wall with Christmas.  Christmas music from my husband's church (my solo is this coming week, fans & folks who can deal with what I might actually do to "I Wonder as I Wander").  Aged parents, bless 'em, friends likewise--all the stuff without which Christmas would not be CHRISTMAS, but... 

Might you need a drink, too?

In the spirit of tropical drinks made over for the winter holidays...


2 oz. tequila

1 oz UNSWEETENED (available in health food stores) cranberry juice

3/4 to 1 oz cointreau

1/2-3/4 oz clementine juice


Shake hard over ice, strain into a chilled cocktail glass rimmed with kosher salt (or a mix of half salt, half raw sugar).  Garnish with a slice of clementine.

I'm DJing at 4 EST!  Join the party?



An Even More Wintry Daiquiri

So I'm thinking of calling it the You Poor Deer. 

Although it's not very appetizing naming a cocktail after what's left of the doe that got squished on the road outside our house and about which I have been exchanging friendly phone calls and emails (DAILY FOR THE BETTER PART OF A WEEK) with the local Highway Department.  Today, they say, it gets hauled off to deer Valhalla.  Today, they will Send The Truck Around.  For the love of all that is holy, let it be so.

Meanwhile, I wanted to make a drink of the week using apple cider--sweet cider, although I imagine you could go kinda French 75 with pub cider in a drink...perhaps that's next week's experiment.  So I did something very much like the daiquiri last week, but it came out wildly different in taste.  Here's the formula:

You Poor Deer

2 oz amber rum

1 oz lemon juice

3/4 oz apple cider

1/2 oz falernum

Taste for balance and add a little more cider or falernum if you like more sweet or spice. Shake hard over ice, strain into chilled cocktail glass.  Garnish with apple and/or lemon slice, cut creatively, and sprinkle with a pinch of freshly ground netmeg. 


See you on the air at 4 today.  I'll pull out the Brubeck records, yes!




A December Daiquiri

Mr. Potter and I wanted a rum drink the other night, but we wanted one that was not too Carmen-Miranda's-hat kinda a thing.  Something more warming than cooling, but something we could still shake with plenty of ice and find refreshing and the spur for good conversation.  I came up with this, and I like it.  I've been into the spicy liqueurs lately--the ginger and allspice-y stuff.  Check it out, anyway:



1 and 1/2 oz amber rum

3/4 oz lime juice

1/2 oz allspice dram

1/2 oz peach brandy (I didn't use the fancy stuff, and what I had was on the sweet side)

dash of grenedine (if you like it a little sweeter--taste first)


Shake hard over plenty of ice, strain into a chilled cocktail glass with a lime quarter perched on the rim!


Worked for us--see ya on the air at 4 Thursday!