Beverages
Recipes
Cocktails / Alcohol
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Good cocktail list |
Old Pal
- 2 parts rye
- 1 part dry vermouth
- 1 part Campari
Negroni
- 1 part Campari
- 1 part sweet vermouth
- 1 part gin
Dirty Mother
- 2 parts brandy
- 1 part coffee liquer
St. Germain Gin and Tonic
- 1.5 parts gin
- 0.5 parts St. Germain
- 3 parts tonic
- lime
Basil Gimlet
- 2.5 oz gin
- 5 large basil leaves
- 1 medium lime
- 4 tsp simple syrup
Put the basil leaves in a shaker. Add the lime juice and simple syrup.
Give 4-5 twists with a muddler. Fill the shaker 3/4ths full with ice.
Add the gin. Shake. Strain into a cocktail glass.
Blood Orange Gimlet
- juice of one blood orange
- 2 oz gin
- 3 tsp simple syrup
Shake everything with ice.
Toronto
- 2.5 oz rye
- ¼ oz Fernet Branca
- ¼ oz simple syrup
- 2 dashes Angostura bitters
- Orange zest
Chrysanthemum
- 2 oz dry French vermouth
- 1/2 oz Benedictine
- 1 tsp Absinthe
- 1 tsp gin
- Orange twist
Bobby Burns
- 1oz scotch
- 1oz sweet vermouth
- Splash of Benedictine
- Lemon twist
Penicillin
http://www.cocktailchronicles.com/2009/01/19/strong-medicine/
30th Century Man
http://cocktailvirgin.blogspot.com/2012/02/30th-century-man.html
Nathan Weber — had it at Vessel in Seattle from him on 2012-09-29.
Last Word
- 3/4 oz gin
- 3/4 oz green Chartreuse
- 3/4 oz maraschino
- 3/4 oz lime juice
Also see this toasted thyme version:
http://kathycasey.com/blog/?p=3497.
Martinez
- 2 oz gin
- 1 oz sweet vermouth
- 1/4 oz maraschino
- 2 dashes Angostura bitters
- Lemon twist
- 2oz gin (Ransom)
- 1oz sweet vermouth
- 1 barspoon maraschino
- 1 dash Angostura bitters
- 1 dash orange bitters
- lemon twist
la Louisiane
(modified)
- 1/2 oz Benedictine
- 3/4 oz rye
- 3/4 oz sweet vermouth
- 3 dashes Peychaud's
- 3 dashes absinthe (scant barspoon?)
Stir, strain, and serve up with a cherry.
Last try was too sweet. Try Rittenhouse for the rye.
Organized Chaos
- 2oz bourbon
- 1.5oz Noilly Prat (sweet vermouth)
- 0.5oz MP Roux Elisir
- Lemon wedge
Serve in a wine goblet filled with ice. Squeeze lemon wedge and drop
it in.
MP Roux Elisir
Elisir M.P. Roux is an herbal liqueur made with botanicals including
marjoram, hyssop, fennel, cinnamon, nutmeg, lemon balm, coriander,
bitter almond, garden balsam, wild angelica, lemon, star anise,
ginseng and damiana. The star anise is immediately identifiable in
this well-crafted product, but it's a very complex liqueur that
marries well with scotch, bourbon, rye, brandy, and dark or well-aged
rums. Used judiciously, Elisir M.P. Roux adds an accent to many
cocktails. It also works well in hot coffee or tea, and as an
after-dinner drink when served neat, at room temperature.
Wisdom
- 1 1/2 oz Bourbon
- 3/4 oz Cynar
- 1/2 oz Elisir M. P. Roux (or Green Chartreuse)
- 1/2 oz Lime juice
- 1 lf Sage (large)
Squeeze lime, cut shell small pieces, and muddle with sage leaf. Add other
ingredients. Shake vigorously. Fine strain into rocks-filled lowball glass.
Bobby Roux
- 2 oz Blended Scotch
- 1/2 oz Eliser MP Roux
- 1/2 oz Cinzano Sweet Vermouth
- 1/2 oz Cinzano Dry Vermouth
- 2 dash BT Aromatic Bitters
Stir/strain cocktail glass, lemon twist.
Bijou
- 1 ounce London dry gin
- 1 ounce sweet vermouth
- 1 ounce green Chartreuse
- 1 dash orange bitters
Cranberry syrup
Based on http://smittenkitchen.com/2010/01/cranberry-syrup-and-an-intensely-almond-cake/
- 2/3 cup sugar
- 1 8oz bag fresh cranberries, chopped
- 1 cup water
Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat,
undisturbed, until it begins to melt. Continue to cook, stirring
occasionally with a fork or flat whisk, until sugar is melted and
turns a deep golden caramel. Tilt pan and carefully add cranberries
and water (caramel will harden and vigorously steam). Simmer over
moderately low heat, stirring, until caramel is completely dissolved,
then pour syrup through a very fine sieve into a heatproof bowl,
pressing hard on solids. Let cool.
Hoots Mon
- 1.5oz scotch
- 0.75oz Cocchi Americano
- 0.75oz sweet vermouth
Corpse Reviver #2
- 3/4 ounce gin
- 1/2 ounce lemon juice
- 3/4 ounce Cointreau
- 3/4 ounce Cocchi Aperitivo Americano
- 2 barspoons absinthe
Work in progress
- 2oz London dry gin
- 2 tsp cranberry syrup
- 2oz Q Ginger tonic
- 2 dashes orange bitters
Ephemeral
http://looka.gumbopages.com/2009/05/01/cocktail-of-the-day-the-ephemeral/
Rosemary gimlet
- 2.5oz Plymouth
- juice of 1 small lime
- 3 tsp rosemary syrup
3 drops Scrappy's Lavender bitters?
Shake the bejesus out of it.
Algonquin
- 1.5oz rye (not high proof?)
- 0.75oz dry vermouth
- 0.75oz pineapple juice
Shake.
Fanciulli
- 1.5oz bourbon
- 0.75oz Punt e Mes
- 0.25oz Fernet Branca
Buckminster
- 2 oz Rittenhouse 100 Rye
- 1 oz Carpano Antica Sweet Vermouth
- 1 barspoon Campari (1/8 oz)
- 1 barspoon Maraschino Liqueur (1/8 oz)
- 1 scant dash Scrappy's Cardamom Bitters
Red Hook
- 2 ounces rye whiskey
- 1/2 ounce Punt e Mes or other sweet vermouth
- 1/4 to 1/2 ounce maraschino liqueur
Stir.
The Widow’s Kiss
- 1 1/2 ounces calvados
- 3/4 ounce yellow Chartreuse (green works, too, but it’s a little more intense)
- 3/4 ounce Benedictine
- 2 dashes Angostura bitters
Stir with ice and strain into a chilled cocktail glass. Garnish with a cherry.
Was also good with mezcal instead of calvados, and habanero bitters.
Maximillian Affair
- 1 1/4 oz mezcal
- 3/4 oz St. Germain elderflower liqueur
- 1/2 oz sweet vermouth (Punt e Mes)
- 1/4 oz fresh lemon juice
Nice with some habanero bitters too.
Monte Carlo
- 2 1/4 ounces rye whiskey
- 1/2 ounce Benedictine
- 2 dashes Angostura bitters
- lemon zest
Remember the Maine
- 2 ounces rye whiskey
- 3/4 ounce sweet vermouth
- 2 barspoons Cherry Heering
- 1/2 barspoon absinthe
- brandied cherry
Work in progress
- 1oz Ransom gin
- 3/4oz sweet vermouth
- 3/4oz MP Roux
- 1 dash orange bitters
Next time — 0.5oz MP Roux? Or maybe back to the London dry gin?
- 1oz dry gin
- 1oz sweet vermouth
- 0.5oz MP Roux
- 1 dash orange bitters
Still too much MP. Down to 1/4oz next time, and probably down to 3/4oz
sweet vermouth.
Aleze
(by Josie)
- Alizé
- Bourbon
- Honey
- Lemon
Water Lily
http://cocktailvirgin.blogspot.com/2009/04/water-lily.html
Similar to Aviation. Justin recommends.
Defender
http://cocktailvirgin.blogspot.com/2012/09/defender.html
Justin recommends.
Good Cork
- 1 oz. Del Maguey Vida Mezcal
- 1 oz. Red Breast Irish Whisky
- 1/2 oz. Benedictine
- 2 dashes Peychaud’s Bitters
Garnish with apple slice.
William of Orange
- 1.5oz Genever, Bols
- 0.5oz Bénédictine
- 0.5oz Sweet vermouth (Punt e Mes or Cocchi)
- 0.5oz Aperol
- 2 dashes Orange bitters
Stir, finish with orange twist.
Martini
- 1.5oz gin (I love Ethereal, but also Plymouth)
- 0.5oz Dolin's dry vermouth
- 1 dash orange bitters
Stir, finish with olives and a lemon twist.
Suze
Suze is a gentian liqueur.
- 2.5oz rye
- 0.25oz simple syrup
- 0.25oz Suze
- 2 dashes Angostura
- Orange twist
- 1.5oz rye
- 0.75oz Suze
- 0.75oz dry vermouth
- orange twist
- 1oz gin
- 1oz Suze
- 1oz sweet vermouth
- orange twist
Boulevardier
Like a negroni, but with bourbon.
Right Hand
Like a negroni, but made with rum. Had with Appleton VX rum at Canon.
Dutch Courage
Had at Eastern Standard
Little Ronnie
Had at Eastern Standard. Like a Little Giuseppe.
May 24th
Scarlet ibis rum
Apricot liqueur
Dolin rouge
White port
Peychauds
Kaffir lime bitters
Rittenhouse
Blandys 5 year Alvada Madeira
Cynar
Orange
Vida
Aperol
Carpano
Falernum
Ancho bitters
White Peach Sangria
http://www.chow.com/recipes/29663-white-peach-sangria
Bourbon sweet tea
http://joythebaker.com/2011/05/sweet-tea-bourbon-cocktails/
Tasting
Falernum vs Allspice Dram
Mezcal vs scotch
Sprits to try
- Michter's Sour Mash Whiskey