More Cacao Bell
Stir. Pour over large rock.
- Pittsburgh Coffee — Fernet Branca, Drambuie, Espresso
Stir. Pour over large rock.
Shake all ingredients (except garnishes) with ice, strain into iced old fashioned glass. Garnish with 6 atomizer sprays of peated scotch and lemon wheel.
Creation date is a guess based on looking at the page's HTML code and the timestamps in the directory paths.
There are several other Penicillin riffs floating around with the same name, including those with bases of oloroso sherry, agave (tequila/mezcal split), and American whiskey (bourbon and rye).
Agreed. And too much lemon, besides.
Build over crushed ice and swizzle. Garnish.
Shake and strain over fresh ice. Garnish with lemon zest and grenadine or bitters drops.
Good, a little sweet but pretty balanced overall
Winner of the international Disaronno Mixing Star finals
Curated ingredients and instructions to clarify garnish.
Crazy good drink. Honestly reminds me of a bourbon cocktail in the paper plane neighborhood. I think this comes out better with aperol, but it’s great either way.
Dry shake, then shake with ice. Double Strain and garnish with a dehydrated orange
I put it in a rocks glass over fresh ice based on what I saw though it's not too boozy and could probably go into a cocktail glass.
Stir, strain, twist and drop garnish.
This started as a RumDood project on Twitter. This is a couple of evolutions of his basic idea.
Stir; strain onto a big rock; garnish.
I thought this was improved with the addition of some Peychaud's bitters.
Rinse a wine glass with absinthe, then build other ingredients. Express and discard orange peel. This is a room-temperature cocktail.
Shake all with ice, pour (no strain) into a tall glass, garnish with a maraschino cherry – yeah, go for the American classic bright red ones – and lime twist.
Shagbark hickory syrup is pretty darn easy to make and here's a recipe. https://www.thespruceeats.com/shagbark-hickory-syrup-made-from-bark-402…
It has smoky almond/cherry/woody vibes so maybe you could swap it for maple/orgeat/cherry liqueur mix with perhaps a few drops of heavily peated scotch for the smoky notes.
Dry shake, wet shake, strain into chilled coupe. Garnish with 8 drops of Bittercube Boliver Bitters (or similar), swirled with a pick.
Not bad, but lacks depth--needs either a significantly peatier scotch as the base or a significantly beefier ginger syrup.