Partner in Crime
1 1/2 oz Genevieve genever
3/4 oz cranberry orange shrub*
1/2 oz rosemary syrup
1/2 oz lemon juice
3 dashes Dr. Adam Elmegirab's Spanish bitters
Combine all ingredients with ice and shake until very well chilled. Double strain into a pre-chilled coupe.
Feliciano Flip
1 1/2 oz Cazadores tequila anejo
1/2 oz Lustau Amontillado sherry
1/2 oz walnut orgeat**
1/2 oz Benedictine
1 whole egg
1 dash coffee bitters
1 dash Angostura bitters
Combine all ingredients in a shaker tin and dry shake to emulsify the egg. Add ice and shake again until very well chilled. Double strain into a pre-chilled glass and garnish with bitters.
Eastern Exposure
2 oz Chinese five spice-infused Four Roses bourbon***
1 oz King's ginger liqueur
1/2 oz Ramazzotti
2 dashes orange bitters blend
orange zest
Combine all ingredients with ice and stir until very well chilled. Strain into an Old Fashioned glass containing large ice. Garnish with zest
Fire in the Hole
3/4 oz Ancho Reyes chile liqueur
1/2 oz Old Gran-Dad 114 bourbon
1 dash Bitterman's Hellfire Shrub
barspoon agave nectar
Stir with ice, strain, and shoot.
Stick and Carrot
2 oz Plymouth gin
3/4 oz Domaine De Canton ginger liqueur
1/2 carrot juice
1/2 lemon juice
3 dashes Angostura bitters
Combine all ingredients with ice and shake until very well chilled. Double strain into pre-chilled cocktail coupe.
Atwood
3/4 oz Milagro tequila blanco
3/4 oz grapefruit oleo saccharum syrup****
3/4 oz Campari
3/4 oz lime juice
Combine all ingredients with ice and shake until well chilled. Double strain into a chilled cocktail coupe
Crimson '55
2 oz Beefeater gin
1 oz lemon juice
3/4 oz raspberry syrup
1/2 oz Yellow Chartreuse
sparkling water
Combine everything but soda water with ice and shake until very well chilled. Double strain into collins glass filled with ice. Top with soda water.
Equinox
1 oz Rittenhouse rye
1 oz hum botanical liqueur
1 oz Carpano Antica
2 dashes Angostura bitters
lemon zest
Combine all ingredients with ice and stir until very well chilled. Strain into a pre-chilled cocktail glass and garnish with lemon zest.
Grasshopper Shake
1 1/2 oz crème de menthe
1 1/2 oz crème de cacao
1 oz half and half
1 tsp Fernet Branca
pinch sea salt
4 oz vanilla ice cream
8 oz crushed ice
Combine all ingredients in a blender and blend until smooth. Serve in a chilled tumbler and garnish with mint sprig. Recipe courtesy of Jeffrey Morgenthaler
Cranberry orange shrub*
250 g cranberries
250 g sugar
250 g apple cider vinegar
zest from 2 large oranges
Pulse cranberries in a food processor until roughly chopped and add to large bowl containing the sugar. Add orange zest, and mash all ingredients together until thoroughly combined. Cover and place in fridge for 2-3 days, stirring once daily.
Add vinegar to the mixture, stir well to incorporate all the sugar, then strain thru sieve lined with cheesecloth. Store in a fresh bottle in the fridge.
Walnut orgeat**
1.6 part water
1 part walnuts
1 part turbinado sugar
0.4 part grade A maple syrup
0.2 part vodka
Cover walnuts with water and let soak for 30 minutes. Drain walnuts and blend them into a coarse paste using a food processor. Add walnut paste back to the water and submerge in sous vide water bath at 125F for 15 minutes. Remove, strain paste thru cheesecloth, then return to the same water and submerge in sous vide for another 15 minutes. Repeat this process once more, then add final water (walnut milk) mixture to saucepan over low heat. Add syrup and sugar, stirring to combine. Let cool to room temperature, pour into a fresh bottle containing the vodka, and store in the fridge.
Five spice-infused bourbon***
1 750ml bottle Four Roses yellow label bourbon
1 tsp Chinese 5 spice powder
Add spice to bottle, shake and let sit overnight, shaking intermittently. Fine strain thru cheesecloth into fresh bottle.
Grapefruit oleo saccharum syrup****
Zest from one large grapefruit
4 oz sugar
4 oz water
Add grapefruit zest and sugar to a vacuum bag and seal. Let sit at room temperature over night until the oils incorporate the sugar. Strain contents thru a fine mesh sieve (should net about 2 oz), add water, and shake well until homogenous. Store in a clean bottle and refrigerate.
No comments:
Post a Comment