Wednesday, September 30, 2009
Tuesday, September 29, 2009
.5 oz Benedictine
2 Dashes Peychaud's
Stir and strain into glass. I think the layer of "stuff" on the top is from my silicone ice cube tray, time to look for new ice cube trays! Tastes like a Manhattan but sweeter. It would probably be good with a brandied cherry.
Saturday, September 26, 2009
dinner downtown and I asked for a cocktail with Cynar or Fernet in it.
Definitely worth trying to figure out the ratios some evening.
Church and State by the way was great. Fried pigs ears, roasted
marrow bones, and a couple of really good fish dishes. We'll be back.
Friday, September 25, 2009
1oz Aviation gin
2oz Dolin Blanc vermouth
1 dash of Bitter Truth orange bitters
2 dashes Luxardo maraschino liqueur
Stirred with ice and strained into a chilled cocktail glass with a twist of lemon peel.
Thursday, September 24, 2009
3/4 oz sweet vermouth
3/4 oz calvados
2 dashes brandy
Stir and strain with twist of lemon!
This was my first calvados drink. I like it a lot more than the
applejack I've had in the past. It actually tastes like apple!
I don't know about this. I love Fernet on it's own. It was my first
and favorite amaro. The flavors seem like they should be
complimentary. It's just too much. Too sweet and too medicinal.
I've tried this with Mexican Coke as well. I reccomend you drink
the blood oranges and it was totally good. I might stick with it. I
think it kept the sweetness of the St. Germaine at bay.
⅔ bottle Remy Martin VS cognac ( or other good brandy)
¼ bottle maraschino liqueur
¼ bottle St. Germain elderflower liqueur
3 bottles Duval-Leroy Rose Champagne (or other good dry Champagne)
10 dashes Angostura bitters
15 dashes peach bitters (if available)
2 blood oranges, sliced
Take a large metal bowl and fill with water.
Place bowl in freezer until frozen.
Lay bowl in a sink of hot water until ice can slide out.
Place huge ice dome into a punch bowl.
Pour all other ingredients into punch bowl.
Stir and serve.
Saturday, September 19, 2009
Friday, September 18, 2009
1/2 oz Lemon Juice
1/4 oz Maraschino
1/4 oz Creme de Violette
Garnish with a brandied cherry (I used a luxardo cherry)
I only had one drink left in my bottle of Aviation Gin, so I thought I'd send it out with it's namesake drink.
Thursday, September 17, 2009
Wednesday, September 16, 2009
Tuesday, September 15, 2009
9oz. Simple Syrup
6oz. Batvia-Arrack Van Oosten
3oz. Lemon Juice
1/2tspn Grated Nutmeg
10 Cardamom pods
Start by removing seeds from cardamom pods and discard pods. Crush seeds in mortar and pestle. Next add all ingredients to a glass mason jar and refrigerate for 24 hours.
– Courtesy of Imbibe Magazine
1 orange peel (very little pith)
1 lemon peel (very little pith)
6 inches rock candy on string
2 teaspoons dried horehound
Put horehound in cheesecloth sachet or teabag and combine all
ingredients. After 6 hours or so remove horehound sachet and let
steep for at least several weeks.
Filter liquid into a bottle and enjoy!
Sunday, September 13, 2009
1 oz Cognac (I used brandy)
1 oz sweet vermouth
1 bar spoons Bénédictine
2 dashes Angostura bitters
2 dashes Peychaud bitters
Shake in an iced cocktail shaker.
Strain into a rocks glass with ice.
Garnish with a lemon twist.
I was looking for a nice apertif that used sweet vermouth and stumbled across this recipe. I liked what the Bénédictine does for the drink. It's good for a Manhattan lover. I'll make this again.
Saturday, September 12, 2009
1/3 oz sweet vermouth (Dolin)
1/4 oz maraschino liqueur
1 dash orange bitters (Bitter Truth)
an orange twist (apply as garnish before serving).
Stir with ice.
Strain into a chilled cocktail glass.
Garnish: Lime wedge & optional salt rim
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
1½ shot(s) Tequila
1½ shot(s) St. Germain liqueur
¾ shot(s) Freshly squeezed lime juice
I didn't salt the rim. That would make it totally crappy.
* 1 1/2 ounces añejo rum
* 1/2 ounce curaçao
* 1/4 ounce pimento dram
* 2 ounces Ginger Beer
* 2 dashes of Angostura bitters
* Lime Peel
1. Pour the rum, curaçao, and ginger beer into a highball
glass with ice cubes.
2. Add the bitters, stir, and garnish with lime peel.
2 oz Swedish punsch
½ oz fresh orange juice
½ oz fresh lemon juice
One drop of Angostura bitters (for garnish)
Shake punsch and juices with ice and strain into a cocktail glass. Garnish with a single drop of bitters.
~ from Jeff Hollinger and Rob Schwartz’s The Art of the Bar: Cocktail’s Inspired by the Classics
I used some lemons I found piled up in front of a neighbors house under their lemon tree.
1/2 oz lemon juice
1 oz of dark smokey demerara syrup made from Salvadoreno Dulce de Panela
1 oz rye
1/2 oz brandy
2 oz Bundaberg Ginger Beer
All poured over ice with a horses neck style lemon peel garnish
1 1/2 oz rye whiskey
1 oz Averna
1/2 oz limoncello
flamed orange peel for garnish
Combine all ingredients in a cocktail shaker filled with ice.
Stir 30 times.
Strain into a cocktail glass.
Garnish with a flamed orange peel.
from Duggan McDonnell