- 3/4 ounce rye (or Bourbon)
- 3/4 ounce Benedictine
- 3/4 ounce sweet vermouth
- 3 drops of absinthe
- Dash of Peychaud’s bitters
- Maraschino cherry for garnish
Monday, February 27, 2012
Cocktail a la Louisiane
Sunday, February 19, 2012
Manhattan formula #3
The Formula #3 (Nw Standard) is from David Wondrick's Imbibe!
(p242)
1/2 TS simple syrop
2 dashes of bittes: I used 1 of Angostura and one of Twisted and Bitter Orange bitters
1 dash of Absinthe -- I use up to about 5-10 drops from an eyedropper
2 oz of wisky -- Rittenhouse Rye mmm
1oz of sweet red vermouth -- Sinzano
1/4 tsp of Maraschino
Oculus Cherries from Mission Hill -- any good cherry will do as long as they're not the waxy, glowy ones from the grocery store.
Tuesday, November 1, 2011
Princes Street
1 oz (30 ml) scotch
1/2 oz (15 ml) vermouth
1/2 oz (15 ml) Aperol aperitif
2 dashes of grapefruit bitters
Stir ingredients over ice and strain into chilled
cocktail glass. Garnish with lemon twist.
I used 21yo Nika Whisky -- a little over powering. likely a standard brand would do.
Tuesday, October 18, 2011
Bourbon basil Rathbone
Made this up.
3 sliced of cucumber
3+ leaves of fresh basil (spanked)
1 sugar cube
muddle the above in a mixing glass.
1 1/2 to 2 oz of your choice of bourbon
1/2 oz simple syrup
dry shake for 20 secs.
add ice, shake, double strain into a chilled cocktail glass
garnish with a spanked basil leaf.
note: for this one I added half an egg white which I think softened it a a bit too much.
Sidecar
'not sure about this. I used PAARL brandy from South Africa and it seemed very good.
other times I've used Napoleon and it was not as good. when I figure out the perfect recipe i'll post it.
Pisco sour
1 1/2 oz Pisco
3/4 oz lemon juice
3/4 oz simple syrup
shake with ice, pour into a cocktail glass, add dash of Angostura bitters.
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