Shake with ice and strain into a frozen coupe glass.
(optional garnish: light dust with chia seeds.)
The Texas Ruby Red offers a tad of "sweet."
In memory of a Naval Academy graduate.
Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed lemon swath.
Bartender's Choice Vol. 2 App for iOS; Brands listed at:
https://www.elitetraveler.com/features/cocktail-of-the-week-coal-train
https://distiller.com/articles/martinique-rhum-agricole
Stir, strain, twist.
I made this last night - it's decent, but the cognac gets stepped on (mainly) by the Campari. It does have a Crusta feel from the lemon + maraschino which is pleasant. Next time, I'd either pick something big and boozy for the cognac or reduce the Campari. Thanks, Zachary
Stir, strain, one big rock.
Amaro by Brad Thomas Parsons via http://cocktailvirgin.blogspot.com/2020/11/the-mayors-lament.html
Stir over ice, strain into coupe, no garnish.
2 dashes of bitters makes it a little more spicy, can dial back to 1 if desired.
I had an open bottle of Cocchi Americano and wanted to make something fun with it. I started by swapping out the specs for a Dale Degroff Bijou (green chartreuse for yellow, red vermouth for Cocchi) and thereafter upped the quantity of gin + Cocchi to give a bit more balance.
A perfect cocktail! ★★★★★
Stir, straight up in a cocktail/martini glass. Garnish.
Named after the favorite pet Bengal tiger of Asa Candler, Jr. The same Candler family that founded Coca-Cola.
Stir all of the ingredients with ice to chill, strain into an ice-filled glass, then garnish with a blackberry, cherry and orange peel.
1. Muddle the dragonfruit to get it very mooshy.
2. Add all ingredients into a shaker with ice and shake very vigorously.
3. Semi-strain into a frozen coupe glass ....... you want some of the dragonfruit seeds in the glass.
1. I wanted liquid during the muddle, but it doesn't happen. Therefore get it very muddled so that flavor & color are extracted during shaking.
2. A very "soft" flavor. The dragonfruit seeds make for a nice "textural garnish" of sorts.
3. A beautiful red color.
My first experiment with dragonfruit.
In honor of a Naval Academy graduate.
Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed orange swath and cherry.
Bartender's Choice Vol. 2 App for iOS
Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.
I was inspired enough by the combination of rabarbaro and Pedro Ximenez in the Cold Was the Ground (that I found on Kindred Cocktails) to riff on it. I swapped the spirits for the rye-mezcal duo that has worked in drinks like the My Old Piano and the Intrepid and the bitters for Angostura. I also upped the sherry to the half ounce that I thought would work better the night before. For a name, I kept the musical theme and became inspired by Nick Cave, so I called this one Slowly Goes the Night.
Bitter and smoky adds depth without dominating and grapefruit oils really add to the fruity sweet profile of the sherry. Wonderfully subtle and complex!
not bad but way too sweet. Maybe only 1/4 or 1/2 Benedictine