Ma Cherie
Crush celery with muddler; add other ingredients short-shake to combine; garnish in highball w/ ribbon
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- Savory! Superb! (Subbed demerara simple for Pineapple Gum.)
Crush celery with muddler; add other ingredients short-shake to combine; garnish in highball w/ ribbon
Shake well with ice and strain into a frozen coupe glass.
To get the "oily" I have also poured a quantity of gin into a small glass, dropped in several oily Mediterranean olives, covered, and let it sit for a few days.
Surface Warfare Officers will understand.
Stir, strain, coupe
I use metric system.
Consider for this cocktail fat 1/4 for each.
Fat 3/4 mezcal not too smoky.
Fat 1/3 to 0.5 pine depending how "panky" you like it.
Enjoy!
Stir quickly with a lot of ice, just in order to chill and achieve syrupy texture. Serve.
Or quick ice bath and store in freezer for 30 minutes.
Shake all ingredients with ice and strain into a frozen coupe glass.
A) The Vya adds an extra dash of "orange" into the mix. B) I have a sweet tooth and this is perfect.
C) I'll also be experimenting with some orange bitters and mint bitters.
A) I found a bottle of mint syrup in my local int'l grocery store. B) my orange tree had 4 oranges ready to go.
Add vodka, grapefruit soda, lemon juice and grenadine to glass with ice. Stir and top with Rosé Prosecco. Garnish with a grapefruit wedge and fresh mint.
Add as much Prosecco as you want.
Shake and strain into chilled cocktail glass. No garnish.
Originally listed in the "Cuban Concoctions" section of the Old Waldorf Astoria Bar Book as "Sunshine" and equal parts rum, vermouth, pineapple and a dash of grenadine.
Caiafa, Frank, "The Waldorf Astoria Bar Book." 2016. pg. 147
Combine all integredients and shake with ice. Strain into a martini glass.
The 12 Bottle Bar by David Solmonson & Lesley Jacobs Solmonson (Workman Publishing 2014), p. 223 and https://euvs-vintage-cocktail-books.cld.bz/1931-Ol-Waldorf-Astoria-Bar-…
12 Bottle Bar doesn't have source information for this one. Some of the recipes do reference the Old Waldorf-Astoria Bar Book.
I have a hypothesis regarding the confusion around attribution. The description of the cocktail includes “There are a lot of Raleighs in this world—motorcycles, bicycles, Sir Walter, and North Carolina, to name a few—and we can safely say that this Raleigh is our second favorite (see the Introduction for our first).” Unless I'm overlooking something, I didn't actually see anything in the intro about any Raleigh. But the dedication states “To Raleigh, the greatest cocktail we’ve ever made.” I think this may be their son?
Combine the pineapple juice and sugar in a collins glass and stir to dissolve. Fill the glass with ice cubes, add rum, and top with club soda.
The 12 Bottle Bar by David Solmonson & Lesley Jacobs Solmonson (Workman Publishing 2014), p. 215.
Muddle the 12 mint leaves with the syrups and lime juice in a shaking tin. Add the gin and allspice dram and shake with ice. Pop the seal, add the hibiscus ginger beer to the tin, strain into an ice-filled Collins glass, garnish with a mint crown.
Recently got some of the Q Hibiscus Ginger Beer and was playing around with some highball ideas.