1. Muddle a few raspberries in the shaker.
2. Add all ingredients, shake very vigorously with ice, and strain into a frozen coupe glass.
In memory of a Naval Academy graduate who customized his Ford.
Shake all ingredients with ice and strain into a frozen coupe glass.
In memory of a Naval Academy graduate who understood the sweet and the bitter of the midwatch.
4 stars: This was a bit sweet for me but I liked the flavours. I added lemon juice and water.
Shake all ingredients with ice and strain into a frozen coupe glass
The sherry vinegar. I found this particular "high performance" version a few years ago and it really makes a difference. You don't want "vinegar." Rather, you want a very flavorful Sherry Vinegar.
In memory of a Naval Academy graduate.
1. Pour a dash of Absinthe into a frozen coupe glass, swirl it all around, and return the glass to the freezer.
2 Shake ingredients with ice and strain into the frozen coupe glass.
NOV 1975: to the Navy men who were there and saw it happen.
Shake all ingredients with ice and strain into a frozen coupe glass.
The liquid saffron imparts a stunningly deep orange color.
With thoughts of Navy Seabees sitting on the beach at NAS Pt Mugu, CA.
Shake and strain over a single rock in a OF glass
From the Mr. Black / Steve the Bartender Coffee Cocktail Challenge , creator not named
As noted, too sweet as written. Added three dashes of Angostura bitters and it cut the sweetness enough for me to really enjoy it.
1. Muddle several raspberries in the shaker.
2. Add all ingredients to the shaker, shake very vigorously with ice, strain into a frozen coupe glass.
3. Garnish with a light dusting of chia seeds.
In memory of a Naval Academy graduate.
Shake all ingredients with ice, double strain into a nick & nora glass, garnish with a fresh mint sprig.
First time using an aquavit and I thought it would pair well with plum bitters.
The name speaks for itself and it is aligned with other aquavit cocktails opting for a Norway-based prefix in their name.
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
When I made this for a guest at Drink a few days ago, a 1/2 oz each Palo Cortado (sub Oloroso or Amontillado) + 1/2 oz sweet vermouth worked well in a pinch.
For Sherry Week 2021, I decided to riff on the Library Card that I had created a few years ago. I originally crafted this variation with Amontillado sherry, but that first pass was too stark, so I swapped in Lustau's cream sherry, East India Solera, with better success (see the notes for the modification I made for a guest at Drink this past week).
Distinguished and different but easy going for a non scotch drinker. I see apricot in so many bourbon-driven cocktails. Nice to see the switch.
Shake, strain, coupe, garnish.
Really nice fall rum sour.
Honey Syrup: Equal parts honey and warm water. Stir until dissolved.
Curated to add garnish per link.
Nice, but needs a double strain and maybe a tad bit less campari