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Archive for the ‘Benedictine’ Category

The Big Sleep

Posted in Absinthe, Benedictine, Creme de Cassis, Rosewater, Scotch, Whiskey Barrel Bitters on July 18, 2011| Leave a Comment »

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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Old Man and the Sea

Posted in Benedictine, Light Rum, Strawberry Mint Syrup on July 18, 2011| Leave a Comment »

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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Christmas Vacation

Posted in Apple Cinnamon Syrup, Benedictine, Brandy on May 1, 2011| Leave a Comment »

Kind of a half-riff on the Honeymoon cocktail

2 oz Brandy
0.5 oz Triple Sec
0.5 oz Benedictine
1 oz Apple cinnamon syrup
splash of seltzer

Mix brandy, syrup, triple sec and benedictine in shaker with ice. pour over rocks in a tumbler. top off with a small amount of seltzer. probably garnish with an apple if you feel like cutting one.

NOTES: Pretty damn tasty. Reminds me of christmas for some reason. Benedictine does a good job of adding flavor without letting it get too sweet. Next time, try Cointreau instead of triple sec.

Apple Cinnamon Syrup
4 medium apples, peeled and cored
1 cup water
1 cup sugar
1 tablespoon cinnamon

Puree water and skinless apples in blender. heat to boiling in saucepan with sugar and cinnamon. simmer on low for 30 minutes, stirring often. strain to remove solids twice. The stuff left in the strainer is pretty good too, might be worth saving for other uses. Kind of like apple butter.

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