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Archive for the ‘Honey Syrup’ Category

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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1.5 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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So, we are having a cocktail party, and need a metric crapload of ingredients for the drinks we’ve decided on serving. This is the finished product, and since a few people have asked for a recipe here and there, This is going to be the full clearinghouse for all of them. Full list of recipes after the jump:

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1.5 oz Rye
1 oz Mezcal
1 oz Sweet potato & rosemary shrub (recipe below)
0.5 oz Honey syrup (recipe below)
0.25 oz sweet vermouth

Shake ingredients and pour over crushed ice.

NOTES: surprisingly tasty. Not overly sweet, smoky, and packs a pretty solid alcoholic punch. Would benefit from garnishing with rosemary for the scent, had I not used it all in the syrup.

Sweet Potato & Rosemary Shrub
1 small sweet potato
8 oz apple cider vinegar
6 oz light brown sugar
1 sprig rosemary

Peel and slice sweet potato into smallish chunks. Place in container and submerge in vinegar. Allow to sit [sealed] for 4 days, shaking daily. Strain 8 oz vinegar, and combine in saucepan with brown sugar and rosemary. Once boiling, simmer for 10 minutes, strain well and bottle. Good for a month if refrigerated.

Honey Syrup
8oz honey
8oz water

Boil together until thoroughly mixed, and bottle. Good for at least a month if refrigerated.

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