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Archive for the ‘Secondary Liquors’ Category

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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2 oz Light Rum
1/2 oz Benedictine
1 oz Strawberry Mint Syrup

Shake ingredients well with ice. Muddle a strawberry in the bottom of a rocks glass, and fill with crushed ice. Pour the drink, and top off with a splash of seltzer water. Garnish with a slice of strawberry.

NOTES: This was the winner for the rum drink. Probably the simplest of the ones we came up with, but it worked surprisingly well. Nice and refreshing, not too rummy.

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