Archive for April, 2011

2 oz Bourbon
1 oz Blackberry jalapeno syrup
0.5 oz milk
1 egg white
ground cardamom

shake bourbon, syrup, milk and egg for 15 seconds. add ice. shake 15 more. strain into glass, sprinkle cardamom on top.

NOTES: kinda meh. Not bad, but not great. jalapeno spiciness is redundant with the bourbon warmth, egg didn’t froth well enough, and milk seems kind of unnecessary. like cardamom with the egg, though. should add to Anne Boleyn, maybe. Not good enough to bother trying to name.


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2 oz Bluecoat gin
1 oz Homemade strawberry basil syrup (see here)
0.5 oz lime juice
1 diced strawberry

Muddle ingredients in the bottom of a mason jar, fill glass with crushed ice, and top off with club soda.

NOTES: not the most complex drink idea, but surprisingly refreshing, and I don’t generally like gin. Next time, try muddling basil leaves with strawberries for stronger flavor.

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2 oz Bourbon
1 oz Homemade strawberry basil syrup
1 egg white

Shake ingredients in shaker for 15 seconds, add ice and shake for an additional 15 seconds. pour into glass through sieve and serve up with a strawberry garnish.

Strawberry Basil Syrup
6 large strawberries
15 basil leaves
1 cup sugar
1 cup water

bring half of the water, sugar and basil to a boil, reduce to low heat and simmer. puree strawberries in blender with other half of the water. add to the remaining mixture. simmer on low heat for 30 minutes. strain twice to remove solids.

NOTES: definitely my favorite so far. not the most complex, but it was really damn tasty.

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Moscow Mule #2

2.5 oz Penn 1681 Vodka
0.75 oz Homemade ginger syrup
0.75 oz lime juice
Small dash club soda
Garnish with candied ginger

Mix booze, ginger and lime. Shake well, pour over crushed ice. Add a small splash of club soda.

Ginger syrup recipe
1 chunk of ginger about the size of my thumb, chopped. Put ginger and 1 cup water in the blender and puree. pour into saucepan with 1 cup sugar, bring to a boil, and simmer for 30 minutes. Strain twice to remove chunks.

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1 oz Root Liquor
1 oz Vodka
1/2 oz Grand Marnier
1 egg white
2 dashes Peychaud bitters

served up with a cherry garnish

NOTES: tried with Canton instead of Grand Marnier first, was not nearly as good. Would also be interested in substituting Cardamom for Peychaud. Real cherries (or luxardo cherries) would also most likely be better than maraschino. Egg whites emulsify better when shaken with alcohol and no ice first, then add ice and shake more.

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Chill glass with water and ice. Dump, then Herbsaint rinse on glass, rim with lemon rind. Leave rind in the glass.

3 oz Powers Irish Whiskey
0.75 oz simple syrup
5 dashes Peychaud bitters

Pour into prepared glass

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