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A Spontaneous Libation for your Consideration

Midnight Matinee

Posted by DrunkLab. Created by Amanda Elder, Pouring Ribbons, NYC..
1 1⁄2 oz Oloroso sherry, Lustau
3⁄4 oz Passion fruit syrup (vanilla-passion fruit syrup)
1 twst Orange peel (as garnish)
Instructions

Stir, strain over an ice cylinder in a rocks glass, express and insert orange twist.

Notes

Vanilla-passion fruit syrup: two parts Boiron passion fruit puree to three parts vanilla syrup.

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From the Knowledge Vault

Bourbon: What it is ... and isn't

This is the third 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.

Defining bourbon is complicated. It’s easiest to quote the relevant laws then talk about them, so let’s go to the official record, the Federal Standards of Identity for Whiskey, CFR 27 5.22 (b). Skip down if you don't care to wade through the laws.

(b) Class 2; whiskey. “Whiskey” is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey, stored in oak containers (except that corn whiskey need not be so stored), and bottled at not less than 80° proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.

Recent Additions

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  • Edelweiss — Gin, Dry vermouth, Honey Liqueur, Orange bitters, Grapefruit peel
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Recent Discussion

  • Re 1919, 1 week ago Zachary Pearson commented:

    Got it, thanks Fred. Zachary

  • Re Luchador, 1 week ago Zachary Pearson commented:

    Thanks. Updated the source citation. Zachary

  • Re Luchador, 1 week 1 day ago noksagt commented:

    His blog notes T. Cole Miller's Cocktail Dive Bar. This is one of Miller's originals:

    One of the earliest Twelve Mile Limit menu cocktails, I originally wanted to call this one the Matador, but apparently that’s one of several names that people apply to the dregs that you pour out of a bar mat at the end of the night and dare your barback to drink.
    Also, I don’t think I realized it until just now, but this drink definitely reads like a tequila riff on La Louisiane.

  • Re 1919, 1 week 1 day ago yarm commented:

    I now work at Drink, and it is made with 1 dash mole bitters and no garnish now as it was back in 2008. As per my blog and per the Drink bar bible. Everything else is a variation.

  • Re Luchador, 1 week 1 day ago yarm commented:

    It's in the link.