246 found Showing cocktails with ingredient Carpano Antica Formula

From our sponsors

A Spontaneous Libation for your Consideration

Maharaja Buck

Posted by Zachary Pearson. Created by Matt Tanner, Anvil Bar & Refuge, Houston, TX.
1 1⁄2 oz Gin (cardamom infused, see note)
1 oz Lime juice
3⁄4 oz Simple syrup (turmeric infused, see note)
1⁄2 oz Tamarind jam (see note)
3 oz Ginger beer (to top)
1 sli Lime (wheel, as garnish)
Instructions

Shake everything except ginger beer, strain into an ice filled Collins glass, top with ginger beer.

Notes

So Matt doesn't remember the recipes for the ingredients, so I'll take a swing at them. For the gin, I'd either use something like Small's that is super cardamom, or infuse a tablespoon of lightly crushed green cardamom pods into a London Dry gin until it's flavored. For the turmeric syrup, I would think it's a 2:1 simple with the addition of 1 teaspoon of grated turmeric per each cup of sugar. For the tamarind jam, dissolve tamarind paste with barely enough hot water to remove fibers and seeds, then add sugar back to it to make it thick and jammy.

Curator rating
5 stars
Average rating
Not yet rated

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Alcohol

Now we get down to the important part of craft cocktail making. In our previous installments, we described the role that acidity, sugar and bitterness play in balancing and harmonizing a cocktail. Each component can work either separately, or in various combinations to produce something worth drinking.

While it is possible to make a cocktail without bitters or acid or sweetness, it is impossible to make a cocktail without alcohol. It is the canvas for every other flavor in a drink. Most craft cocktail creators think about alcohol for its flavor rather than its physiological effects ... and alcohol has many. So consider this your fair warning – there’s going to be more chemistry and genetics from here on out. Don’t worry, it’s all good stuff.

First, we need some definitions. From a chemical standpoint, an “alcohol” is simply a compound with a hydroxyl group (-OH) bonded to a carbon atom. Lots of things that you wouldn’t want to ingest are technically alcohols, including methanol (or wood alcohol, which causes blindness and death), cetyl alcohol (used in shampoo and lotions), and geraniol, which smells like roses, but is probably unpleasant to taste.

Recent Additions

  • Pauline — Light rum, Orange bitters, Lemon juice, Rich simple syrup 2:1, Salt Solution
  • Aztec Death Whistle — Mezcal, Ancho Reyes chile liqueur, Orange liqueur, Fernet Branca, Orange peel
  • Bid Farewell — Bourbon, Fernet Branca, Allspice Dram, Bitters, Vanilla syrup
  • Live Wire — Vodka, Drambuie, Coffee liqueur, Lemon juice, Espresso, Lemon
  • Capri — Aperol, Luxardo Bitter Bianco, Soda water, Pineapple juice, Lime juice, Mint

Recent Discussion

  • Re Danny Brown, 1 day ago bstanton commented:

    A bit on the sour side however perfect for the sweetness of the amaretto and apricot brandy. The first sip was Oh that is nice. Suggest 1/2 oz of lemon juice.

  • Re Danny Brown, 1 day ago bstanton commented:

    A bit on the sour side however perfect for the sweetness of the amaretto and apricot brandy. The first sip was Oh that is nice.

  • Re Smoke and Mirrors (Alex Day), 4 days ago danoman89 commented:

    made by nitro-muddling the mint

  • Re Aztec Death Whistle, 6 days ago stirred commented:

    Fierce. Enjoyed it, but next time will try with 1/2 oz. Ancho Reyes.

  • Re B.C.M., 1 week ago Brooks.todd@gm… commented:

    Used cherry bark vanilla bitter cube instead of plum bitter! Great!