Jungle Bird #2

OK, it's not exactly tiki drink season but this one was pretty good. The Campari made it seem more appropriate for a cold November evening. I made it for Wendy but she is opposed to all things Campari.

0.75 oz campari
0.5 oz fresh lime
0.5 oz simple syrup
2 oz pineapple juice
1 oz orange juice
1 oz demerara rum
1 oz overproof demerara rum to float

Shake and pour into a highball filled with crushed ice. Garnish with a lime.

Scottish Breakfast

Lots of apple based cocktails lately. It's that time of year. I have some hard apple cider brewing in the basement. I sampled it last night and it's going to be great! In the meantime I'm using my calvados to tide me over.

Makes 1 serving

• 1 1/2 ounces Speyside single-malt scotch (I don't know what speyside means, I used Glenlivet)
• 1/2 ounce apple brandy
• 1 ounce cream (I used milk because I don't put heavy cream into my temple)
• 1/2 ounce Grade B maple syrup
• 1 dash simple syrup
• -- Fresh-grated cinnamon, for garnish

Instructions: Combine all ingredients, except cinnamon, in a cocktail shaker and fill with ice. Shake vigorously and strain into an ice-filled old-fashioned glass.

Pisco Sour

2 oz pisco
3/4 oz lime juice
3/4 oz simple syrup
1 small egg white
2-3 drops angostura bitters

Shake first four ingredients with out ice for at least thirty seconds to emulsify egg whites. Add ice and shake again to chill. Strain in to a chilled cocktail glass. Add three drops of bitters.

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