Wednesday, September 30, 2009
Lillet cocktail
3 0z Lillet Blanc
3 dashes orange bitters
orange twist
Add ingredients to an ice filled wine glass and stir.
Manhattan
Tuesday, September 29, 2009
Monte Carlo
Saturday, September 26, 2009
?????
dinner downtown and I asked for a cocktail with Cynar or Fernet in it.
It contains:
Muddled grapes
Lavender syrup
Cynar
Soda water
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
Martinez Cocktail
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
Fallen Leaves
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!
The national beverage of Argentina
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
these separately.
Dementia Pugilistica
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
We're blowing up the Blogosphere!
http://cocktailculture.wordpress.com/2009/09/16/mixing-at-malo-kahlua-coffee-cream-tdn/
Scroll down a few photos.
Friday, September 18, 2009
Aviation
Thursday, September 17, 2009
Brandy Alexander
Wednesday, September 16, 2009
Brooklyn Cocktail
3/4 oz Dry Vermouth
1/3 oz Torani Amer
1/3 oz Maraschino Liquer
stir and strain
garnish with Maraschino Cherry
Tuesday, September 15, 2009
Homemade Swedish Punsch
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
Sketch's Rock and Rye Toddy
2 parts boiling water
Squeeze of lemon
Cures what ails you
Sketch Pasinski
Rock and Rye
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
Vieux Carré Cocktail
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
Deadly Sin
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.
The Maple Leaf
½ oz Maple Syrup
½ oz Lemon Juice
Shake and strain over ice
This "grade B" maple syrup makes it. It was a little sweet, I might
cut down the syrup and/or up the lemon next time.
Saúco Margarita
Glass: Coupette
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.
Añejo Highball
100 % Cocktail
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
New Glasses
Silverlake.
40ml Hendricks Gin
10ml dry vermouth
2 dashes Bitter Truth orange bitters
Garnished with a lemon twist
Panela Punch
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