|Good cocktail list|
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.
Shake everything with ice.
Nathan Weber — had it at Vessel in Seattle from him on 2012-09-29.
Also see this toasted thyme version: http://kathycasey.com/blog/?p=3497.
Stir, strain, and serve up with a cherry.
Last try was too sweet. Try Rittenhouse for the rye.
Serve in a wine goblet filled with ice. Squeeze lemon wedge and drop it in.
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.
Squeeze lime, cut shell small pieces, and muddle with sage leaf. Add other ingredients. Shake vigorously. Fine strain into rocks-filled lowball glass.
Stir/strain cocktail glass, lemon twist.
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.
3 drops Scrappy's Lavender bitters?
Shake the bejesus out of it.
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.
Nice with some habanero bitters too.
Next time — 0.5oz MP Roux? Or maybe back to the London dry gin?
Still too much MP. Down to 1/4oz next time, and probably down to 3/4oz sweet vermouth.
Similar to Aviation. Justin recommends.
- 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.
Stir, finish with orange twist.
Stir, finish with olives and a lemon twist.
Suze is a gentian liqueur.
Like a negroni, but with bourbon.
Like a negroni, but made with rum. Had with Appleton VX rum at Canon.
Had at Eastern Standard
Had at Eastern Standard. Like a Little Giuseppe.
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
Falernum vs Allspice Dram
Mezcal vs scotch
You see, I consider that a man's brain originally is like a little empty
attic, and you have to stock it with such furniture as you choose. A fool
takes in all the lumber of every sort he comes across, so that the knowledge
which might be useful to him gets crowded out, or at best is jumbled up with
a lot of other things, so that he has difficulty in laying his hands upon it.
Now the skilful workman is very careful indeed as to what he takes into his
brain-attic. He will have nothing but the tools which may help him in doing
his work, but of these he has a large assortment, and all in the most perfect
order. It is a mistake to think that that little room has elastic walls and
can distend to any extent. Depend upon it there comes a time when for every
addition of knowledge you forget something that you knew before. It is of
the highest importance, therefore, not to have useless facts elbowing out
the useful ones.
-- Sir Arthur Conan Doyle, "A Study in Scarlet"
This page was last modified on 2013 October 20.