Feeds:
Posts
Comments

Archive for the ‘Secondary Liquors’ Category

A whole bunch of stuff

Posted in Chai Syrup, Earl Grey Syrup, Ginger Syrup, Grenadine, Honey Syrup, Maraschino Cherries, Orgeat, Strawberry Mint Syrup, Sweet Potato Shrub on July 10, 2011 | 6 Comments »

So, we are having a cocktail party, and need a metric crapload of ingredients for the drinks we’ve decided on serving. This is the finished product, and since a few people have asked for a recipe here and there, This is going to be the full clearinghouse for all of them. Full list of recipes […]

Read Full Post »

Untitled Scotch Experiment #1

Posted in Absinthe, Luxardo, Scotch, St Germain on June 20, 2011 | Comments Off on Untitled Scotch Experiment #1

2 oz Blended Scotch 0.5 oz Absinthe 0.5 oz St Germain 0.5 oz Luxardo 0.5 oz lime juice Shake, serve up with a lemon twist. NOTES: Not great. Interesting flavor, but too syrupy. Like the base, but need better additions than used here.

Read Full Post »

Four Fingers of Death

Posted in Absinthe, Luxardo, Plum Bitters, Scotch, St Germain, Vermouth on June 18, 2011 | Comments Off on Four Fingers of Death

1.5 oz Scotch 0.5 oz St Germain 0.5 oz Luxardo maraschino liquor 0.5 oz lemon juice 0.25 oz sweet vermouth 2 dashes plum bitters Absinthe wash Wash a rocks glass with a few drops of absinthe. Combine all ingredients in a shaker and stir. Pour into absinthe-washed glass. Serve garnished with cherries. NOTES: First, don’t […]

Read Full Post »

Gravity’s Rainbow

Posted in Creme de Violette, Earl Grey Syrup, Gin, Grenadine, Rhubarb Bitters on May 26, 2011 | Comments Off on Gravity’s Rainbow

1.5 oz Bluecoat Gin 0.5 oz Earl Grey syrup (recipe here) 0.5 oz lime juice 0.25 oz grenadine 1 tsp creme de violette 2 dashes Rhubarb bitters Combine all ingredients and shake with ice. Serve up. NOTES: maybe use slightly less violette. Pretty tasty overall, especially for a gin drink. Would also like to make […]

Read Full Post »

Mansfield Park

Posted in Domaine de Canton, Earl Grey Syrup, Vodka on May 19, 2011 | Comments Off on Mansfield Park

2 oz Vodka 1 oz Earl Grey syrup (below) 0.5 oz Domaine de Canton 0.5 oz lemon juice Shake with ice, strain into glass. Served up with a twist of lemon. Earl Grey Syrup Soak 1 Earl Grey tea bag in a large glass of hot water for at least 1 hour. Bring 7 oz […]

Read Full Post »

The Burgess

Posted in Brandy, Ginger Syrup, Grand Marnier, Orange Bitters on May 15, 2011 | Comments Off on The Burgess

2 oz Brandy 0.5 oz Ginger syrup (here) 0.5 oz Grand Marnier 3 dashes of orange bitters Garnish with candied ginger Shake ingredients well and serve up with garnish. NOTES: Tried it first without Grand Marnier, but was too bitter. Current iteration slightly too sweet. Either use less Grand Marnier next time, or try triple […]

Read Full Post »

Outer Dark

Posted in Honey Syrup, Mezcal, Rye, Sweet Potato Shrub, Vermouth on May 9, 2011 | Comments Off on Outer Dark

1.5 oz Rye 1 oz Mezcal 1 oz Sweet potato & rosemary shrub (recipe below) 0.5 oz Honey syrup (recipe below) 0.25 oz sweet vermouth Shake ingredients and pour over crushed ice. NOTES: surprisingly tasty. Not overly sweet, smoky, and packs a pretty solid alcoholic punch. Would benefit from garnishing with rosemary for the scent, […]

Read Full Post »

Brandy Alexander

Posted in Brandy, Creme de Cacao, Heavy Cream on May 9, 2011 | Comments Off on Brandy Alexander

One of the classics that I’ve somehow never had before. 1.5 oz Brandy 1 oz Brown Creme de Cacao 1 oz Heavy cream Shake vigorously with ice and serve up, topped with nutmeg. NOTES: I bought light cream like a dumbass, so it wasn’t as rich as I assume it should have been, but pretty […]

Read Full Post »

The Hawthorne

Posted in Angostura, Rye, Strawberry Basil Syrup, Vermouth on May 5, 2011 | Comments Off on The Hawthorne

2.5 oz Rye 0.5 oz Sweet vermouth 0.5 oz Dry vermouth 0.5 oz Strawberry basil syrup (here) 2 dashes Angostura bitters Club soda 1 strawberry slice strawberry and muddle in glass with bitters. Combine rye, vermouth and syrup in shaker. Pour over crushed ice. Top off with seltzer (not much. roughly 1 oz). Garnish with […]

Read Full Post »

The Cannary

Posted in Bourbon, Pineapple Basil Shrub, Vermouth on May 3, 2011 | Comments Off on The Cannary

2 oz Bourbon 0.5 oz Pineapple basil shrub (recipe below) 0.25 oz maple syrup 0.25 oz dry vermouth Shake ingredients with ice, pour over crushed ice in a rocks glass. Garnish with pineapple left over from making the shrub. Pineapple Basil Shrub 1 small pineapple 1/2 bottle apple cider vinegar 5 oz sugar 10 leaves […]

Read Full Post »

« Newer Posts - Older Posts »