Time to Booze...again

Western Springs Tasting: Take 2

Aperitif 30
1 oz Plymouth gin
1 oz Lillet rose
3/4 oz strawberry balsamic shrub*
1/4 oz maraschino
3 dashes Fee Bros lemon bitters

Combine all ingredients with ice, stir until very well chilled.  Strain into ice sphere or over large ice and garnish with lemon zest.

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.

Sixty Fifteen

1 oz Beefeater

1 oz Dolin blanc

1 oz lemon juice

1 oz grenadine

2 dashes orange bitters

2-4 oz champagne

Combine all ingredients, except champagne, with ice and shake until very well chilled.  Add champagne and gently integrate, strain into rocks-filled Collins glass.

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

agave nectar

Stir with ice, strain, and shoot.

Black Barrel Flip

1 1/2 oz Jameson Black Barrel

3/4 oz Lustau Amontillado sherry
1/2 oz Benedictine
1/2 oz simple syrup
1/4 oz Nux Alpina walnut liqueur

1 whole egg

2 dashes Jerry Thomas bitters

2 dashes Angostura bitters

grated coffee bean

Combine all ingredients, except coffee bean, and dry shake to emulsify egg.  Add ice, shake until very well chilled, and strain into chilled single Old Fashioned glass.  Garish with Angostura bitters and grated coffee bean.

Garceta

1 oz Milagro tequila blanco 

1 oz mezcal 

3/4 oz lime juice

1/2 oz serrano syrup***

pinch salt

top with grapefruit soda (Pellegrino)

Combine all ingredients except ice and soda in glass, stir to combine.  Add ice, top with soda and gently combine.  

Water of Life

1 1/2 oz North Shore aquavit

1 1/2 oz Laird's bonded apple brandy

1/4 oz Chinese five-spice syrup

3 dashes Dr. Adam Elmegirab's Dandelion & Burdock bitters

Combine all ingredients in a mixing glass with ice and stir until very well chilled.  Strain into pre-chilled Nick and Nora glass.

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 and garnish with rosemary sprig.

Leon Phelps

2 oz Courvoisier VS

1/2 oz Dubonnet rouge

1/2 oz Leopold's cherry liqueur

1/2 oz creme de cacao

2 dashes Bittercube Cherry Bark Vanilla bitters

orange zest

Combine all ingredients with ice and stir until very well chilled.  Strain into a pre-chilled cocktail glass and garnish with flamed orange zest.



Strawberry balsamic shrub*

250 g strawberries

250 g sugar

250 g balsamic vinegar

Quarter each strawberry, add to large bowl containing the sugar, and mash 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.

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.



Serrano syrup***
4 oz water
4 oz sugar
2 serrano peppers

Heat sugar/water over medium heat until dissolved, add diced jalapeno and simmer 10-15 minutes.  Cool to room temp, blend until smooth, strain thru a five sieve.