Friday, March 11, 2016

Over the Hill...

...and through the woods, to make cocktails, yes we will

Aperitif 29
1 oz Plymouth gin
1 oz Dolin blanc
3/4 oz cranberry-orange shrub*
1/4 oz maraschino
3 dashes Angostura orange bitters

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

El Diablo
1 1/2 oz Milagro tequila reposado
1/2 oz Black Dame crème de cassis
1/2 oz lime
ginger beer

Combine all ingredients, except ginger beer, with ice and shake until very well chilled.  Strain into a rocks filled Collins glass, top with ginger beer, and garnish with lime wedge and fresh blackberry.

2 oz Bulleit bourbon
1 oz Cocchi vermouth di Torino
3 dashes Angostura bitters
Luxardo maraschino cherry

Stir all ingredients with ice, strain into a pre-chilled coupe glass and garnish with maraschino cherry. Express lemon oils over drink (optional)

Lee Trevino
2 oz Del Maguey Vida mezcal 
1 oz lemon
1/2 oz smoked black tea syrup**
1/2 oz crème de cacao
10 drops saline solution***
2 dashes Bittermens Hellfire Habanero shrub
sparkling water

Add all ingredients, except sparkling water, to a shake with ice.  Shake and strain into a rocks filled Collins glass, top with sparkling water, and garnish with lemon zest.

Lincoln St. Bell Ringer
1 1/2 oz Jack Daniel's single barrel select
3/4 oz Averna
1/2 oz Cointreau
1 dash coffee bitters
Rothman & Winter Orchard Apricot liqueur
lemon zest

Combine all ingredients, except apricot liqueur, into a mixing glass an stir until very well chilled.  Strain into a pre-chilled rocks glass that has been rinsed with the apricot liqueur.  

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.

Smoked black tea syrup**
2 g Wuyi Mountain Big Red Robe tea
4 oz water
8 oz sugar
everclear or vodka

Boil water and steep tea for 40-50 seconds.  Strain and add sugar, stirring very well until completely dissolved. Add 1/4 oz everclear (or 1/2 oz vodka) and store in a clean bottle in the fridge.  

Saline solution (25%)***
4 oz water
1 oz kosher salt

Stir and store...pretty simple.

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