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RECENT COCKTAILS: OCTOBER 19, 2011
Batavia Arrack, Maraschino Liqueur, Peychaud's Bitters, Lemon juice, Simple syrup, Egg white, Lemon peel
Elderflower liqueur, Genever, Fernet Branca, Orange bitters
Gin, Amaro Nardini, Sweet vermouth
Bourbon, Amaro Nardini, Simple syrup, Mint
Rye, Apple brandy, Herbal liqueur, Sweet vermouth, Bitters
OCTOBER 12, 2011
Rye, Ginger liqueur, Fernet Branca, Lemon juice
OCTOBER 10, 2011
Gin, Aquavit, Herbal liqueur, Lemon juice, Lemon peel
OCTOBER 9, 2011
Rum, Chinato, Triple sec, Bitters
OCTOBER 8, 2011
Aquavit, Applejack, Sweet vermouth, Herbal liqueur, Bitters, Lemon peel
OCTOBER 6, 2011
Gin, Chinato, Peychaud's Bitters

A Spontaneous Libation for your Consideration

Cassis de Dijon

Posted by DrunkLab. Created by Matt Tanner, Anvil Bar & Refuge, Houston, TX..
1 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Cassis
3⁄4 oz Lemon juice
1 bsp Simple syrup (turbinado sugar)
1⁄2 bsp Dijon Mustard
1 wdg Lemon (as garnish)
1 Blackberry (as garnish)
Instructions

Shake and strain over crushed ice, garnish with a lemon wedge and a blackberry.

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Average rating
3.5 stars
(12 ratings)

From the Knowledge Vault

Advanced Craft Cocktail Theory: Context

We’ve spent a long time in this series talking about how. How the basic building blocks of flavor combine in appealing ways. How to maximize or minimize aroma in a drink. How to change the texture of a cocktail and how those ingredients work. All of these things are quite important in order to make a craft cocktail, but are completely unhelpful in deciding when to make a craft cocktail, or what might be an appropriate drink to make in a particular situation. Gathering important information and utilizing it to narrow the available cocktail choices deals with context.

Utilizing context can be a powerful tool to reduce the number of possible cocktails from the infinite to the most appropriate one for the task at hand, even before ingredients on hand are considered. It is easiest to pass the infinite number of potential cocktails through progressively more severe filters and arrive at an appropriate drink. We will look at each of these filters in turn, and the end result will not only be better cocktails, but ones that fit their sense of place. To this end, we will discuss seasonal drinking, situational drinking, reading the needs and wants of your guests, and drinking locally.

Recent Additions

  • Dusky Sunset — Mezcal, Bruto Americano, Sweet vermouth, Bitters, Hellfire Habanero Shrub, Grapefruit peel
  • Crooked Tree — Whiskey, Framboise, Lemon juice, Honey syrup
  • Jim Jam Jump — Pisco, Strega, Cherry Liqueur, Bitters, Lemon juice, Sherry vinegar, Salt
  • Ten Years Later — Gin, Almond liqueur, Pear liqueur, Cranberry bitters, Grapefruit juice
  • Golden Barnacle — Rhum Agricole, Jamaican rum, Allspice Dram, Don's Mix, Lime juice, Blood orange

Recent Discussion

  • Re Kerala, 14 hours 25 minutes ago shadowkirby commented:

    Like a cardamom whisky sour - excellent. Used pineapple rum.

  • Re Margara, 16 hours ago shadowkirby commented:

    A bitter margarita

  • Re Son of Santa, 22 hours 49 minutes ago Biff Malibu commented:

    Reduce sweet vermouth to 0.5 oz

  • Re Dante's Requiem, 1 day ago supcake commented:

    Swapped the Chartreuse for Suze and the dashes of Fernet with Fee Brothers Black Walnut Bitters. Strong and sweet drink, but not too sweet! Used Rittenhouse (100 proof) rye which I feel helped balance things.

  • Re Aurora Bora Borealis, 1 day ago arynbwr commented:

    Using Creme of Coconut (1:1 sugar to coconut milk), this was a delicious drink. Well balanced with some funk from the dark rum and orgeat, but without the heavy marzipan some orgeat drinks can get. A great staple.