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 […]
Archive for the ‘Bitters & Tinctures’ Category
Passage to India
Posted in Brandy, Chai Syrup, Egg White, Molasses Bitters, Rum on July 18, 2011 | Comments Off on Passage to India
1.5 oz Brandy 0.5 oz Light Rum 1 oz Chai Syrup 1 Egg White 3 drops Molasses Bitters Shake ingredients WITHOUT ice hard as shit for about 15 seconds to work up a good froth. Add ice and shake for an additional 10 seconds and strain into a coupe. Make sure to get all the […]
Untitled Blackstrap Experiment #1
Posted in Aztec Chocolate Bitters, Blackstrap Rum, Cherry Heering, Frangelico on July 11, 2011 | 1 Comment »
1.5 oz Blackstrap Rum .75 oz Cherry Heering 0.5 oz Frangelico 2 dashes Chocolate Bitters Shake ingredients well with ice, pour over a large ice cube in a rocks glass. Top with seltzer water and stir gently. NOTES: Interesting direction, but in the end, too much rich molasses flavor. Needs to be a little less […]
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 […]
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 […]
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 […]
The Orange Line
Posted in Egg White, Grand Marnier, Peychaud, Root Liquor, Vodka on April 12, 2011 | Comments Off on The Orange Line
1 oz Root Liquor 1 oz Vodka 1/2 oz Grand Marnier 1 egg white 2 dashes Peychaud bitters served up with a cherry garnish NOTES: tried with Canton instead of Grand Marnier first, was not nearly as good. Would also be interested in substituting Cardamom for Peychaud. Real cherries (or luxardo cherries) would also most […]
Irish Sazerac
Posted in Herbsaint, Irish Whiskey, Peychaud on April 11, 2011 | Comments Off on Irish Sazerac
Chill glass with water and ice. Dump, then Herbsaint rinse on glass, rim with lemon rind. Leave rind in the glass. 3 oz Powers Irish Whiskey 0.75 oz simple syrup 5 dashes Peychaud bitters Pour into prepared glass