Shake with ice, strain into coupe
Solmonson & Solmonson, "The 12 Bottle Bar"
Stir with ice, strain into a Campari-rinsed cocktail coupe, and garnish with a grapefruit twist.
(*) An Amontillado or Oloroso will work here in a pinch but will come across as a little drier and lacking light raisiny notes. Lustau's cream sherry is a mix of Oloroso with a little Pedro Ximenez.
I recalled Maks Pazuniak's Warning Label from the 2011 Beta Cocktails book and was inspired to riff on it. I subbed out the 151 proof Demerara rum and Punt e Mes for Plantation OFTD and Lustau's East India Solera Sherry, respectively, for starters. I also split the Cynar with Benedictine as drinks like the Filthy Rich and Chachita were still fresh in my mind. Finally, instead of the grapefruit bitters, I utilized mole bitters and replaced the grapefruit notes by swapping out the lemon twist with a grapefruit one, and I kept Maks' original Campari rinse intact.
Huge fan of the Warning Label but this variation skewed a tad sweet for me, would consider either paring back the Benedictine or using a drier sherry.
Build in a tempered 6 oz glass, topping with floated cream. Spritz Islay Scotch for aromatic garnish, and float chamomiles.
Build in a 6 oz tempered glass, topping with floated cream, and garnishing with a floated woken mint leaf.
Build in a 6 oz tempered glass, topping with floated whipped cream, and garnishing with a floated woken mint leaf.
Mint version of the Duke of Suffolk.
Shake the first four ingredients with ice and strain into a flute glass with 2 oz of sparkling wine. Float 1/8 oz Laphroaig 10 Year and garnish with a lemon twist.
It will work as 3/4 oz of a ginger-honey syrup. Originally made with 1/2 oz honey syrup with 1/4 oz of our housemade zippy-intense ginger syrup, but with a less intense ginger syrup, using 3/8 oz of each will work.
I was inspired by the Penicillin and various riffs including a Flip, and I wondered why there were no smoky sparkling cocktails that I could think of. Therefore, I merged the Penicillin with the French 75 to make an elegant wintery libation. Finally, I named this the Fleming Fizz after the Scottish scientist who discovered the drug back in 1928, Alexander Fleming.
This one's having a moment right now for NYE with folks finding the 2020 Epicurious article about it (the author found the recipe in my 2nd book):
https://www.epicurious.com/recipes/food/views/fleming-fizz-scotch-ginge…
Blend with 6 Oz of ice. Serve with straws
Shake, Rocks, big cube.
Shake the first three ingredients, pour over ice, top with the mineral water and garnish with a wedge of lime.
Borjomi can be found in European delis. Vichy Catalan or similar flavorful mineral water can be substituted. An ordinary seltzer will take away significant dimension; consider adding a pinch of salt.
Hrenovukha (horseradish vodka) recipe: to 500ml vodka, add 3 inches of grated horseradish root, 3 cardamom pods, 6 whole cloves, a teaspoon grain mustard, and two tablespoons honey. Let infuse for about a week, shaking once a day, then strain through a fine cheesecloth or cotton to remove all solids. The spices are negotiable, but the volume of horseradish is key.
Stir over ice. Strain into chilled coupe.
Variant of Clean Slate made from what I had on hand.
4 stars with the addition of 0.25 oz St. Germain