29 found Showing cocktails with ingredient Dry sherry

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A Spontaneous Libation for your Consideration

Bluebeard

Posted by Grunweg. Created by Matt Greenway, NH.
5 Blueberry
1⁄2 oz Agave syrup
1 1⁄2 oz Gin
3⁄4 oz Aquavit
3⁄4 oz Pineapple juice
1⁄2 oz Lime juice
1 spg Mint (as garnish)
Instructions

Muddle 5-10 blueberries in agave syrup. Combine ingredients in shaker and shake and strain on ice in a tumbler. Garnish with mint sprig.

Notes

The original recommends a dry shake of ingredients and straining it in glass filled with pebble ice.

History

The Bluebeard cocktail is based on the Blackbeard (in PDT cocktail book) made with blackberries in the place of blueberries and lime in place of lemon juice. The original was created by Daniel Eun.

Curator rating
5 stars
Average rating
4 stars
(13 ratings)

From the Knowledge Vault

Stocking a Better Bar

Last time, we talked about how to go about building a better home bar. Once you’ve done that and have all sorts of empty space (because you paid attention, and your bar holds about twice your current supply of liquor, right?), we should now get on to the fun part – how to best fill your shiny new liquor cabinet.

Now I know that I’m going to catch it in the comments by declaring some brands “essential” versus others. I know y’all are a bunch of passionate drinkers, and I also know that in certain areas, y’all have much more experience than I do tasting and thinking about spirits. But that’s not going to stop me from doing just that. The good news? After making declarative statements about which spirits you should have in your bar, I’m going to let you in on a few secrets about how to find rare and discontinued bottles that have helped me in the past. So take a deep breath, and enjoy the ride.

I’m a firm believer in Alton Brown’s mantra of buying things that serve many purposes. Unless you’re into a certain segment of the liquor market, you should strive for buying liquor that lets you make as many cocktails as possible. Once you’ve tasted a good representation of what’s out there, decide what to focus on, and buy more of those things, but with the understanding that if you run across something special and hard to find, you really ought to buy it. But more on that later.

Recent Additions

  • Swiss martini — Gin, Dry vermouth, Mount Rigi
  • Tigers Claw — Reposado Tequila, Coffee liqueur, Orange bitters, Pineapple juice, Lime juice, Cinnamon syrup, Mint, Orange
  • Boozy Mont Blanc — Irish whiskey, Coffee liqueur, Coffee, Heavy cream, Orange juice, Rich demerara syrup 2:1, Salt Solution, Nutmeg, Orange peel
  • I'm Mr.Pink — Gin, Lychee liqueur, Peychaud's Bitters, Tonic water, Lime juice, Agave syrup, Lime
  • Chilcano de Maracuyá — Pisco, Bitters, Ginger ale, Passion fruit puree, Lime juice, Mint

Recent Discussion

  • Re Swiss martini, 4 days 9 hours ago Shawn C commented:

    I am publishing this one as submitted. I liked the concept of using dry vermouth with the sweeter elderflower in Mount Rigi. However, I actually made it w/ 1.5 Bordiga Occitan gin, 3/4 Carpano dry vermouth, 3/4 Mount Rigi which hit the flavor intensity I wanted. I think that brings it a bit closer to a version of a "martini" than three equal parts which seems more like a reverse martini. I also stirred, because I didn't see any reason to shake this since it lacks citrus juice.

  • Re Chingon, 4 days 15 hours ago danoman89 commented:

    Next time would probably riff with some mezcal and yellow or green chartreuse for benedictine

  • Re Not So Good, 6 days 12 hours ago fmoehl commented:

    I added a q
    1/4 oz. Lime and used a Canvas 12y. ****

  • Re The Sicilian Conquistador, 6 days 3 hours ago Mixed up in Na… commented:

    Used Planteray dark rum. Didn’t have dell’Etna amaro, Lucano, or Abano; B.T. Parsons’s book, AMARO, described Nardini & Segesta as being light on orange notes; flipped a coin; used Nardini: delicious.

  • Re Don Draper's Bitter End, 1 week 1 day ago Shawn C commented:

    Good find on that early menu with the drink listed as "The bitter end of Don Draper." Yes, switching to a 90 proof bourbon would cut the heat and reduce the rye pepper as well (although Four Roses does have substantial rye in the blend, probably close to Bulleit Bourbon?) I could see deleting the orange liqueur to test the original recipe. Now I wonder if the ratios are correct or if something was reshuffled to add the orange. Was it a 3 oz or 2.75...or something else? Maybe 2 bourbon, 1/2 Averna, 1/2 Fernet Branca? Or 2 : 3/4 : 1/4?