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Archive for the ‘Base Liquors’ Category

2 oz Bluecoat Gin
0.5 oz Ramazzotti Amaro
0.5 oz Lemon Juice
1 egg white
4 dashes West Indian Orange Bitters

Shake everything but the bitters really hard for about 10 seconds without ice. Then add a couple cubes and shake for an additional 10 seconds. Strain carefully, making sure to get all of the good egg froth from the bottom of the shaker. Dash bitters on top of the finished drink.

NOTES: Jen certainly loves her egg white drinks, that’s for sure. Super citrusy and pretty damn tasty. If anything, a little too much gin and not enough Ramazzotti. Might try 1.5oz / 1 oz next time.

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2 oz Bourbon
0.75 oz Applejack
0.5 oz Cherry Heering
0.25 oz Aperol
3 drops Burlesque Bitters

Shake well with ice, pour over a large ice cube. Squeeze some orange oil out of a peel into the finished drink and drop in to garnish.

NOTES: Good flavor, but the Bulleit bourbon was a little overpowering. Would like to try again with a smoother rye, maybe upping the applejack to a full ounce. Burlesque bitters are a little less potent than the Fee Brothers I’m used to, so that could also probably increase.

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1.5 oz Scotch
1 oz Ginger Syrup
0.5 oz Honey Syrup
0.5 oz Pimm’s
0.5 oz St. Germain
0.5 lemon juice
2 healthy dashes Whiskey Barrel Bitters

Shake ingredients well with ice and pour over a large ice cube. Dash with seltzer (we’re talking like a tablespoon here, don’t drown the thing) and garnish with candied ginger.

NOTES: Kind of took a shot in the dark with some of these ingredients and it really ended well. This one turned out to be damn tasty, if ever-so-slightly too sweet. Making again I might up the scotch to 2 oz and/or cut out the honey syrup totally. The Pimm’s gave it a nice, surprising aftertaste. I’ll be making this one again.

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1 oz Scotch
1.5 oz ROOT
0.5 oz Applejack
0.5 oz Simple Syrup
0.25 oz Luxardo
5 drops Cinnamon Tincture

Shake well with ice, serve up garnished with a maraschino cherry.

NOTES: Not bad. Cinnamon could be a little stronger. Also might try with a decent rye instead of Scotch. I enjoyed it, but something was lacking, I just can’t put my finger on what. Worth toying with later.

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1.5 oz Scotch
0.5 oz Benedictine
0.5 oz Lime Juice
0.5 oz Creme de Cassis
2 drops Absinthe
2 dashes Whiskey Barrel Bitters
2 drops Rosewater

Shake ingredients well with ice. Pour into a rocks glass over crushed ice, splash with seltzer water, and garnish with a sprig of mint.

NOTES: Finally got a scotch cocktail to work. I really like this one. Jen noted that it tastes like iced tea for some reason, and it actually does. Nicely floral, a little sweet, and absolutely no whiskey burn, though some of the nice peat flavor remains. Possibly the most successful drink we came up with.

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1.5 oz Bluecoat Gin
0.75 oz Earl Grey Syrup
0.5 oz Lime Juice
0.5 oz Grenadine
1 tsp Creme de Violette
2 dashes Rhubarb Bitters

Shake ingredients with ice, strain into coupe.

NOTES: Pretty much the same as the earlier version of this drink (possibly my favorite we’ve come up with so far), but slightly adjusted for the homemade grenadine.

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1.5 oz Rye
1 oz Mezcal
1 oz Sweet Potato Rosemary Shrub
0.5 oz Honey Syrup
0.5 oz Sweet Vermouth

Shake all ingredients well with ice, pout over crushed ice, garnish with a sprig of rosemary.

NOTES: One of my favorites from earlier in experimenting, it’s smokey and a little sweet, and surprisingly smooth for how much stiff, strong-flavored liquor is in it.

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