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RECENT COCKTAILS: JUNE 6, 2010
Genever, Dry vermouth, Herbal liqueur
Islay Scotch, Maraschino Liqueur, Herbal liqueur, Lime juice
Demerara Rum, Cynar, Sweet vermouth, Orange bitters, Grapefruit bitters, Campari, Lemon peel
Rye, Genever, Bénédictine, Orange bitters
Old Tom Gin, Sweet vermouth, Maraschino Liqueur, Bitters, Orange peel
Cachaça, Cherry Liqueur, Bitters, Lime juice, Rich simple syrup 2:1, Cherry, Soda water
Rye, Kirschwasser, Peychaud's Bitters, Lemon juice, Sugar
Tequila, Cynar, Fino sherry, Orange bitters
Rye, Orange juice, Lemon juice, Grenadine, Orange, Maraschino cherry
Apple brandy, Sweet vermouth, Absinthe, Peychaud's Bitters, Bitters, Pineapple juice, Lime

A Spontaneous Libation for your Consideration

Night Ranger

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Cardamaro
1 t Grenadine (cardamom grenadine, see note)
Instructions

Stir all ingredients in mixing glass, strain into a chilled coupe glass. Garnish with a star anise.

Notes

To make the cardamom grenadine: Lightly toast fresh cardamom pods, add to simple syrup and let simmer for 10 minutes, add pomegranate juice and let chill.

Bonded rye really helps focus the whiskey while the Cardamaro, bitters and cardamom grenadine add complexity and richness.

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Average rating
3.5 stars
(3 ratings)

From the Knowledge Vault

Making Bourbon

This is the fourth in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

This is really pretty simple. A distiller buys grains off the commodity market: corn, wheat, rye, whatever their recipe demands. They also buy malted barley from a supplier; none of the large Bourbon distillers grow their own grains or malt their own barley. Each grain is milled into meal, which takes specialized equipment for each grain, then everything is cooked together, with the addition of each grain happening at a different temperature. Starch to sugar conversion is allowed to take place (due to the enzymes in the malted barley), then fermentation is started, typically with a secret yeast strain. After this, everything is dumped into a column still, where a first distillation happens. This liquid (at about 80 proof) is pumped into a doubler still where a second distillation takes it to between 110 and 150 proof. The spent grain, historically fed to pigs is removed from the still and a portion of it is used to “sour” the next batch of grain, ensuring proper pH for yeast growth.

Recent Additions

  • Celebrate Rhubarb — Gin, Zucca, Rhubarb syrup, Lime juice
  • Blue and Yellow — Gin, Elderflower liqueur, Blueberry syrup, Lemon juice
  • Trash Polka — Fernet Branca, Campari, Sweet vermouth, Maraschino Liqueur, Peychaud's Bitters, Absinthe, Lemon peel
  • Plain Sailing — Gin, Bianco Vermouth, Manzanilla sherry, Sloe gin, Absinthe, Cane syrup, Salt Solution, Lemon peel
  • Lord Byron — Gin, Mastika, Lime juice, Mint

Recent Discussion

  • Re Meatpacker, 4 hours 1 minute ago Biff Malibu commented:

    Cut the bitters - they are out of place.

  • Re Jakarta Mai Tai, 10 hours ago Craig E commented:

    So glad you tried it and you liked it! The recipe is built quite directly on the modern version of the Trader Vic Mai Tai, including the nutty curry-leaf syrup in the place of orgeat and even the split rums.

  • As usual, went easy on the St. Elizabeth, about 4 mL. Dirty dump works too if you don't want to rinse your blender.

  • Re Jakarta Mai Tai, 1 day ago prattginkgo commented:

    Phenomenal drink, so this is nitpicking--but shouldn't this be a Jakarta Daiquiri? 2 oz. rum, 3/4 lime, 1/2 syrup is a pretty standard daiquiri, and adding a bit of Curacao isn't unheard of. Muddling 5 fresh curry leaves in cane syrup did the trick for me, and I strained onto new ice.

  • Re Margarita, 1 day ago jpan999 commented:

    Jo's Margarita

    Tequila Blanco - 2 oz
    lime and lemon - 1 oz
    Orange liqueur (Cointreu works) - 1 oz
    Mezcal (spash)
    mix with ice
    strain