Wednesday, August 3, 2011
Tuesday, August 2, 2011
Wednesday, June 22, 2011
1.5 oz Amaro
1.5 oz Rye whiskey
6 oz Dr Pepper
Orange slice, for garnish
Fill a glass with ice. Combine Amaro and rye, and top with Dr Pepper; squeeze orange slice into mixture, and drop the slice into the glass as garnish.
Sunday, May 29, 2011
a few small chunks fresh pineapple
2 ½ oz unsweetened pineapple juice
1 ½ oz fresh lime juice
1 oz honey mix
1 ½ oz Demerara rum
¾ oz 151-proof Lemon Hart Demerara rum
¾ oz dark Jamaican rum
1 ½ oz club soda
Put everything—except soda—in a blender. Blend without ice until pineapple is liquefied. Add soda. Pour unstrained into a hollowed-out pineapple filled with crushed ice (use a Vacu-Vin pineapple corer), or into a 36-oz snifter filled with crushed ice. In either case, stir until well-chilled before serving.
Sunday, May 1, 2011
1 oz fresh lime juice (I used lemon)
1 oz unsweetened pineapple juice
1 oz orange juice
1 tsp maple syrup (Mr Berry says grade A only but B is always better)
1 dash Angostura bitters
2 oz amber Virgin Islands rum
Shake well with ice cubes. Pour unstrained into a tall glass. Garnish with a lime wedge and orange slice speared to a cocktail cherry.
By Beachbum Berry 1999
Sunday, February 13, 2011
Sunday, January 9, 2011
1 oz sweet vermouth
1 oz Campari (I used Gran Classico Bitter, an excellent Swiss alternative)
2 oz prosecco
1 orange slice (or lemon twist)
Somewhere I have this recipe written down on a bar napkin from a trip to Genoa. I thought it might be a regional recipe or a bartender's secret recipe. Turns out it's fairly common, at least in Italy.
The Negroni calls for equal parts gin, Campari, and sweet vermouth and some recipes for the Sbagliato use equal parts as well but I prefer more prosecco to lighten it up.
Enjoy before your meal to stimulate the appetite.