Stir over ice, float coffee.
Stir, strain into an ice filled glass.
Shake, strain, up, no garnish.
Inspired by Rufus Grantham's “Suze You, Sir”, which has the same ingredients except for lemon juice and yellow Chartreuse.
Thank you. This is a very good cocktail that marries bitter, sweet, citrus and herbal. It's a lot of ingredients, but each matters. I especially like how the Suze is tempered by the lemon and agave. Used Arette blanco and Dolin Dry. Housemade grapefruit bitters.
Stir all the ingredients over ice, then pour into rocks glass with one large cube. No garnish.
Shake. Up. Strain to rocks glass. Grapefruit twist.
AmA for Sother Teague.
An IG AmA
Dry shake; shake; double strain into empty collins or highball. Top with soda, express lemon peel.
For shallot syrup: toast 25g finely chopped shallot in dry pan. Add to saucepan with 125ml rich simple syrup. Heat on very low (barely simmering) for two hours, then cut heat and let sit overnight. Strain.
Shake, double strain into a chilled glass. Garnish.
Add all ingredients into a shaker with plenty of ice, shake well, strain into a frozen coupe glass.
1. Get some fresh rosemary, place in a jar, add lots of gin, cover and let sit and "simmer" for a day or two. 2. Get some fresh rosemary, place in a jar, add lots of Averna, cover and let sit and "simmer" for a day or two. 3. 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.
Christmas is in 2 days, I wanted something that makes no sense ...... i.e., expressive of 2020.
Stir with ice, strain into a rocks glass rinsed with absinthe, and garnish with a lime twist on the edge of the glass.
Recently, I mentioned in an internet thread on the Corn'n'Oil about how there was an old Cognac-based one that distiller Richard Seale found in a 1911 book. The rum version has won out over time, but I had to imagine that the French brandy choice was the aristocrat's version as it was in America in the Julep and other drinks. Therefore, I wondered what it would be like as a split-base cocktail using both Cognac and Barbados rum, and the split base with rum reminded me of the rye-Cognac Sazeracs that I rather enjoy. Therefore, I took the riff in that direction by adding Peychaud's Bitters and an absinthe rinse to the mix, but I opted for a lime instead of lemon twist.
The original's name was derived from Deuteronomy 11:13-15, and after searching related Bible verses, I got frustrated in the hopes of finding something that worked. The name Swine & Roses popped into my head from the 1990 dance club hit "The Days of Swine and Roses" by the band My Life With the Thrill Kill Kult, and it seemed to flow.
A little boring. Easy sipping but no fun.
Took that line from your dating profile?
Spicy Sazerac with a gorgeous color and Mr. Yarm never disappoints with his 80s darkwave/industrial music references. A 5 star for me.
Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.