tag:blogger.com,1999:blog-70838578364248456492024-03-08T09:50:17.283-05:00Cocktail ClassicsA blog where we list only the great drinks made with every ingredient.Unknownnoreply@blogger.comBlogger80125tag:blogger.com,1999:blog-7083857836424845649.post-89419817589847309562011-06-05T14:42:00.003-04:002011-06-05T14:44:19.415-04:00Improved Tequila CocktailActually an improved improved tequila cocktail, as Robert Heugel who created the drink originally had ango in this drink and less mole bitters. But as it is now, it's a great basic tequila cocktail.<br />
<br />
<blockquote>2 oz reposado tequila<br />
1 barspoon agave syrup<br />
1 barspoon maraschino<br />
10 dashes mole bitters</blockquote>Combine ingredients in an ice-filled glass and stir for 20-30 seconds. Strain into a cocktail glass and garnish with a lemon twist (optional).Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-74105763170068334262011-05-01T17:51:00.001-04:002011-05-01T17:52:01.154-04:00Red Pepper DaisyThis drink was created by John Lermayer at the Florida Room in Miami, but variations have appeared in various places - it's essentially a margarita with bell pepper and agave subbed in for the cointreau. However, it's the most basic drink you can make with a red pepper, and it's quite delicious.<br />
<br />
<blockquote>1.5 reposado tequila<br />
.5 agave syrup<br />
.5 lime juice<br />
3-4 dime-sized red bell pepper pieces</blockquote><br />
Muddle the pepper slices in a glass, then add all ingredients and shake for 10-15 seconds. Strain into an ice-filled rocks glass. Garnish with a slice of bell pepper.<br />
<br />
Optionals: Top with soda and/or substitute the red pepper for jalapeños (seeds removed).Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-45091213020065726772011-04-17T22:20:00.001-04:002011-06-01T17:59:10.992-04:00Oaxaca Old FashionedA modern classic, created by Phil Ward while at Death and Co. The original featured angostura bitters, but the mole bitters from the great Bitterman's line make a fine substitution or addition.<br />
<blockquote>1 1/2 oz Reposado Tequila<br />
1/5 oz Mezcal<br />
1 tsp. Agave Syrup<br />
1-2 dashes Angostura Bitters, Mole Bitters, or Combination</blockquote>Combine all ingredients in an ice filled glass and stir for 20-30 seconds. Strain into an ice-filled rocks glass and garnish with a flamed orange peel.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-39894102645808012082011-04-12T22:37:00.000-04:002011-04-12T22:37:41.780-04:00Appetizer à l'ItalienneThis is a long overdue entry. I was introduced to this drink by the esteemed John Gertsen at <a href="http://www.drinkfortpoint.com/">Drink</a>, who took from The Flowing Bowl. Not for beginners, but not to be missed.<br />
<blockquote>2 oz Sweet Vermouth<br />
1 oz Fernet Branca<br />
1 dash Absinthe (or substitute)<br />
2 dashes Simple Syrup</blockquote>Combine ingredients in ice-filled glass and stir for 20-30 seconds. Strain into a down glass.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-64100770281867906422011-04-05T11:54:00.000-04:002011-04-05T11:54:22.317-04:00Remember the MaineThe Remember the Maine is a classic Manhattan variation. I prefer my absinthe to be very subtle, but if you like it more upfront, add twice as much here. But be careful - too much and it's all you will taste.<br />
<blockquote> 2 oz Rye<br />
3/4 oz Sweet Vermouth<br />
2 barspoons Cherry Heering<br />
-1/2 barspoon Absinthe (or substitute - I use Herbsaint)</blockquote>Combine all ingredients in an ice-filled glass and stir for 20-30 seconds. Strain into a coupe and garnish with a lemon twist.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-7178455836571580512011-03-17T21:42:00.000-04:002011-03-17T21:42:51.317-04:00Art of ChokeAnother one from <strike>Rogue</strike>Beta, this was invented at Violet Hour in Chicago. It is a beautiful combination of Cynar, Chartreuse, and mint, turning three strong flavors into a cohesive whole.<br />
<blockquote>1 oz White Rum<br />
1 oz Cynar<br />
1/8 oz Lime Juice<br />
+1/4 oz Green Chartreuse<br />
Mint Sprig</blockquote>Combine all ingredients in a glass and muddle the mint gently. Add ice, stir for 30 seconds and strain into an ice-filled down glass. Garnish with a mint sprigUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-6549182346505575572011-01-29T19:49:00.000-05:002011-01-29T19:49:26.833-05:00BonzoniFrom Patrick Duffy, revitalized by <strike>Rogue</strike> Cocktails. A great aperitif.<br />
<blockquote>2 oz Sweet Vermouth<br />
1 oz Fernet Branca</blockquote>Combine in a glass and stir for 25-30 seconds. Strain into a cocktail glass and garnish with an orange twist.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-15151730910523728152010-12-26T19:32:00.002-05:002010-12-26T19:34:58.316-05:00BrooklynOriginally made with the notorious original Amer Picon, the Brooklyn is really one of the all-timers that has been underrated because one of its main ingredients is now a shadow of itself. One made with the new version is distinctly unmemorable, as the current Amer is a watered down disappointment. Fortunately, we have heroes like David Wondrich who do orange bitters tastings and determine what is the best substitute for the original Amer Picon (which he has tried). The winner was Amaro CioCiaro, and it's pretty delicious.<br />
<br />
<blockquote>2 oz Rye<br />
3/4 oz Dry Vermouth<br />
1/4 oz Amaro CioCiaro <br />
1/4 oz Maraschino</blockquote><br />
Combine all ingredients in an ice filled glass and stir for 30 seconds. Strain into a cocktail glass and garnish with a maraschino cherry.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-43124834388896551992010-12-24T20:12:00.001-05:002010-12-24T20:12:26.303-05:00Trinidad SourCreated by one of my favorite bartenders, Guiseppe Gonzalez, the Trinidad Sour belongs to the notorious clan of drinks made with an inordinate amount of bitters. Weirdly, it tastes of cherries, even though there's nothing with cherry in it.<br />
<br />
<blockquote>1 oz Angostura<br />
1 oz Orgeat<br />
3/4 oz Lemon<br />
1/2 oz Rye</blockquote>Combine all ingredients in an ice-filled glass, shake for 15-20 seconds, and strain into a cocktail glass.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-2081583786974871352010-12-24T20:05:00.001-05:002010-12-24T20:05:21.706-05:00Moment of SilenceFrom the excellent <strike>Rogue</strike>Beta Cocktail book. A modern classic.<br />
<br />
<blockquote>1 1/2 oz Rye Whiskey<br />
1 oz Apricot Liqueur<br />
1/2 oz Averna<br />
1/2 oz Angostura<br />
1/4 oz Applejack</blockquote>Rinse a down glass with Campari. Combine all ingredients in an ice-filled glass and stir for 30 seconds. Strain into the rinsed glass and garnish with an orange peel.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-11826011894189177622010-10-04T10:21:00.000-04:002010-10-04T10:21:11.597-04:00RattlesnakeFrom Beretta in San Francisco. Simple twist on a sour that's very tasty.<br />
<blockquote>2 oz Rye<br />
1 oz Lemon Juice<br />
1/2 oz Grade B Maple Syrup<br />
1/2 oz Egg White<br />
2 dashes Peychaud</blockquote>Combine all ingredients in a glass and shake for 5-10 seconds. Add ice and shake for 20-30 seconds. Strain into a cocktail glass and garnish with a lemon twist.<br />
<br />
Enjoy.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-16538877579961382812010-09-26T19:58:00.001-04:002010-09-26T19:58:53.107-04:00Jupiter's AcornFrom the wonderful Craigie on Main in Cambridge, with <a href="http://cocktailvirgin.blogspot.com/2010/09/jupiters-acorn.html">a nod to the original poster of the recipe.</a><br />
<br />
<blockquote>1 oz Barbancourt 15 Year Rum<br />
1 oz Nux Alpina Walnut Liqueur<br />
1/2 oz Punt e Mes (or Sweet Vermouth)<br />
1/2 oz Benedictine<br />
1 Egg<br />
1 dash Angostura Bitters<br />
1 dash Mole Bitters</blockquote>Combine in a glass and shake for 5-10 seconds. Add ice and shake for 20-30 seconds. Strain into a cocktail glass and top with grated nutmeg.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-60724085275440938292010-01-13T16:37:00.003-05:002010-01-14T14:07:11.121-05:00Hop ToadThis recipe comes from The Joy of Mixology, and it's a deceptively complex drink.<br />
<blockquote><br />
1 1/2 oz Dark Rum<br />
1 oz Apricot Brandy<br />
1/2 oz Lime Juice (Fresh, please)<br />
1 dash Angostura</blockquote>Combine all of the ingredients in a glass and shake for 15-20 seconds. Strain into a cocktail glass.<br />
<br />
Enjoy.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-47906671916284887412009-04-21T17:35:00.005-04:002009-04-21T17:37:43.371-04:00Cynar FlipA simple drink, but a perfect drink. Definitely more of an after-dinner experience, but any time it is offered it would be hard to pass up.<br /><blockquote><br />2 oz Cynar<br />1 Whole egg</blockquote><br />Combine in a glass and shake for 5-10 seconds. Add ice and shake for 20-30 seconds and then strain into a cocktail glass.<br /><br />Enjoy.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-659042187121650412009-04-11T15:27:00.008-04:002011-03-05T18:26:59.001-05:00Corpse Reviver #2More successful than #1, this drink is a classic that is very refreshing. It is important to be truly judicious with the absinthe substitute, as this addition is more about giving the drinker a hint of anise than balancing the other flavors with this strong ingredient.<br />
<blockquote><br />
3/4 oz Gin<br />
3/4 oz Triple Sec<br />
3/4 oz Lillet<br />
3/4 oz Lemon Juice<br />
2-4 drops of Absinthe (Pernod or Herbsaint also work)</blockquote><br />
Combine in an ice-filled glass and shake for 15-20 seconds. Strain into a cocktail glass.<br />
<br />
Enjoy.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7083857836424845649.post-74560436313901469062009-03-30T21:38:00.007-04:002009-03-30T21:53:56.898-04:00Don's Little BitterFile this under "bizarre" or "<a href="http://www.lolwut.com/">lol wut</a>." A recent trend, at least in Boston, is using a healthy dose of bitters (>1 oz) in drinks. Don Lee of NYC's <a href="http://www.pdtnyc.com/">pdt</a> created this strange concoction.<br /><br /><blockquote>1/4 oz Peychaud's bitters<br />1/4 oz Angostura Orange bitters<br />1/2 oz Angostura bitters<br />1/2 oz Lemon juice<br />1/2 oz Fernet<br />1/2 oz Simple syrup<br />1 oz Rum (preferably Barbancourt 8 year)<br /></blockquote><br />Combine in an ice-filled glass and shake for 15-20 seconds. Strain into a cocktail glass or serve down in a chilled, empty rocks glass.<br /><br />Enjoy.DoubleManhttp://www.blogger.com/profile/10611323479646459365noreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-58517172841132064582009-03-04T20:50:00.004-05:002009-03-30T21:46:15.346-04:00GreenpointManhattan fans will love this slightly more herbal variation of the Brooklyn cocktail.<br /><br /><blockquote>2 oz Rye (Rittenhouse or other higher-proof brand)<br />1/2 oz Punt e Mes<br />1/2 oz Yellow Chartreuse<br /><br /></blockquote>Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass.<br /><br />Enjoy.DoubleManhttp://www.blogger.com/profile/10611323479646459365noreply@blogger.com1tag:blogger.com,1999:blog-7083857836424845649.post-16230655691397181142009-01-10T13:45:00.002-05:002009-01-10T13:50:24.118-05:00AdonisSherry is starting to become very popular, and this is easily the most famous sherry-based cocktail. A very nice aperitif, it also would go well with a cheese course, or when you have had a few stiffer drinks and need a change of pace.<br /><br /><blockquote>2 oz Dry Sherry<br />1 oz Sweet Vermouth<br />1 dash Orange Bitters</blockquote><br />Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass.<br /><br />Enjoy.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-86612455076452436112008-12-29T19:23:00.002-05:002008-12-29T19:28:32.684-05:00AbbeyA classic Lillet cocktail, and the very first recipe in the Savoy Cocktail Book.<br /><blockquote><br />1 1/2 oz Gin<br />3/4 oz Lillet<br />3/4 oz Orange juice (Fresh, please)<br />2 dashes Angostura</blockquote><br />Combine ingredients in an ice-filled glass and shake for 10-15 seconds. Strain into a cocktail glass.<br /><br />Enjoy.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-69348285310470955852008-12-28T22:40:00.002-05:002008-12-28T22:48:53.102-05:00Leap FrogInvented by the excellent Jim Meehan at PDT and printed in the New York Times, this drink is refreshing and pleasing to both the sophisticated palate and the newcomer to cocktail pleasure. Definitely one to break out when you have fresh mint on your hands, particularly in the summer.<br /><br /><blockquote>2 oz Gin<br />3/4 oz Lemon Juice<br />1/2 oz Apricot Brandy <br />3/4 oz Simple syrup<br />6 Mint leaves<br />2 dashes Orange bitters</blockquote><br />Combine mint and simple syrup in a glass and muddle the mint until it has released its oils. Add the other ingredients and fill the glass with ice. Shake for 10-15 seconds and double strain into a cocktail glass.<br /><br />Enjoy.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-2884025449689592782008-12-28T19:13:00.003-05:002008-12-28T19:24:26.578-05:00MetamorphosisThis Eastern Standard original is a top 5 drink for me. Becherovka, a Czech bitter, is made with dozens of different herbs and spices, but cinnamon and anise seem to dominate.<br /><br /><blockquote>2 oz Becherovka<br />1 oz Honey syrup<br />1 oz Lemon Juice<br /></blockquote><br />Combine in an ice-filled glass and shake for 10-15 seconds. Strain into a cocktail glass.<br /><br />For the honey syrup - heat equal parts honey and water until the mixture is a consistently thin syrup.<br /><br />Enjoy.DoubleManhttp://www.blogger.com/profile/10611323479646459365noreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-16449375480562191762008-12-28T19:03:00.003-05:002008-12-28T19:06:07.202-05:00AlaskaThis early martini variation highlights the delicious monk-made liqueur.<br /><br /><blockquote>1 1/2 oz Gin<br />3/4 oz Yellow Chartreuse<br />2 dashes Oranges Bitters<br /></blockquote><br />Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass and garnish with a lemon twist.DoubleManhttp://www.blogger.com/profile/10611323479646459365noreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-90654077191108525112008-12-28T18:57:00.004-05:002009-01-10T13:56:25.191-05:00BijouAn oldie and a goodie.<br /><br /><blockquote>1 1/2 oz Gin (Plymouth)<br />1/2 oz Green Chartreuse<br />1/2 oz Sweet Vermouth<br />2 dashes Orange Bitters<br /></blockquote><br />Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass. Garnish with a cherry (optional).<br /><br />Enjoy.DoubleManhttp://www.blogger.com/profile/10611323479646459365noreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-77502701642475493232008-12-28T18:26:00.002-05:002008-12-28T18:32:42.713-05:00The BossAmaretto is probably the most popular after-dinner drink. I think it's too sweet to drink straight, but it does have a nice aroma and good almond flavor. This drink is akin to an old fashioned, with the amaretto adding the sweetness and flavor in place of sugar and bitters. <br /><br /><blockquote>1 1/2 oz Bourbon (preferably a higher-proof brand)<br />1/2 oz Amaretto<br /></blockquote><br />Add ingredients to an ice-filled rocks glass. Stir for about 15 seconds. <br /><br />Enjoy.DoubleManhttp://www.blogger.com/profile/10611323479646459365noreply@blogger.com0tag:blogger.com,1999:blog-7083857836424845649.post-65428285677831750222008-12-28T17:43:00.004-05:002008-12-28T17:58:03.827-05:00PalmyraThis refreshing cocktail pleases almost every palate, especially those n00bs who have little experience with bitter liqueurs. The recipe comes from No. 9 Park, but I am not sure which bartender.<br /><br /><blockquote>2 oz Vodka<br />1 1/3 oz Mint simple syrup<br />2/3 oz Lime juice<br /></blockquote><br />Combine in an ice-filled glass and shake for 10-15 seconds. Strain into a cocktail glass. Garnish with two mint leaves stuck into a lime wedge.<br /><br />For the mint simple syrup, bring equal parts of sugar and water just to a boil. Add a handful of torn mint leaves and let steep for about 10 minutes before straining.<br /><br />Enjoy.DoubleManhttp://www.blogger.com/profile/10611323479646459365noreply@blogger.com1