Shake all ingredients and strain into ice-filled glass.
Another one with flexibility in regards to the sweet and sour ratio.
Basil-infused dry vermouth: For every 50ml of dry vermouth, add two basil leaves to a container with the dry vermouth and stir well. Cover and let mix for 24 hours, stirring intermittently.
Strawberry-rhubarb shrub: Add one cup chopped strawberries, one cup chopped rhubarb, one cup Demerara sugar, and one cup white vinegar to an airtight container. Mix well and rest for up to five days (tasting as time progresses).
For drink: Add all ingredients to a mixing vessel and stir over ice. Strain into a coupe glass.
Could garnish with lemon or basil leaves if desired.
Stir with ice, strain into coupe. Garnish with a cherry
World’s Best Cocktails (2012), pg. 195 and http://cocktailvirgin.blogspot.com/2012/10/harry-palmer.html
Shake, strain, up.
A note on L’Aperitivo Nonino—it’s a newer product, distinct from their Amaro. It’s a citrus-forward, very lightly bitter aperitivo at 21% ABV.
Used Fords Officers' Reserve gin, as I thought it might slot nicely between the honeyed vanilla & oak notes of Nonino and Cocchi's spiced fruit and citrus. Drink did not disappoint! Well balanced acid and bitterness; citrus, anise, and a surprisingly vibrant rose on the nose; dried apricot, candied orange, oak, baking spices to taste.
Shake, strain, twist, repeat.
Rhubarb syrup - I don't measure, but approximately equal parts sugar, water and chopped rhubarb - maybe a bit more water. Boil for 10-20 minutes to get all the flavor out of rhubarb and fine strain or use cheesecloth.
Stir; strain; up. Form cream of coconut into thin string of putty around half the glass rim. Attach "glass shard sugar". Sugar recipe can be found here: https://nerdymamma.com/sugar-glass-recipe-or-candy-glass/
When I have made it thereafter, I add a dash of Crude Bitters "Pooter" smoke & salt bitters to accentuate the smoke (to good effect)
My girlfriend and I started doing a weekly movie date night where we take turns creating cocktails inspired by classic movies. This was the inaugural recipe.
Smoke + cedar from the scotch & Tom Cat ("I picked the wrong week to quit smoking"; sweet vermouth ("I picked the wrong week to quit drinking"); cream of coconut ("I picked the wrong week to stop sniffing glue") holds on edible glass shard sugar garnish ("I picked the wrong week to quit amphetamines"); and finally, Hennessy for those who "speak jive"!
Shake, stain, Nick & Nora; lime wheel garnish
1 twst
Add first 4 ingredients to mixing glass with ice and stir well. Strain into martini glass and fill with champagne. Garnish with flamed orange peel.
Build on lowball glass with big ice. Garnish with orange peel.
Blend all with 4 ice cubes. Pour in glass.
I 've strained the mix before serving.
And served it on rocks.
Peanut milk: blend 30 grams unsalted peanuts+ 3 1/5 oz water. Fine strain. Blend again with 5 tea spoons sugar.
The syndicat cocktail bar published a lot of recipes on instagram during quarantine. They tend to use a lot of waters/ milks, made by blending one ingredient with water. i thought it was a great idea for highballs and low abv drinks.
They only use french spirits and liqueurs.
Very dry. A barspoon of Demerara syrup helped.