Shake long, strain, coupe
Whip shake all ingredients except cream and soda with a 1" cube until you can't hear it rattling (about 45 seconds); add cream and a few more cubes (lightly cracked or whole), shake vigorously for 20 seconds, strain into a Collins glass containing 1 oz of the soda, and then top with the other 1 oz of soda. Garnish with an orange twist and picked cherry.
Dry shake, then shake with ice. Fine strain into cocktail glass. Garnish with brandied cherry
The Southern Foodways Alliance Guide to Cocktails, pg. 30
Shake & strain
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
The profile here is somewhere between a 1794 and a Red Hook. Like elsewhere, Campari and Maraschino interact so well together.
The 1794 is one of my favorite drinks of the early 00s and Jerry Thomas' Improved trick works so great with whiskey.
Stir with ice, strain into a punch cup, and garnish with a lemon twist.
Smoke and funk accented by chocolate, mint, and anise flavors.
I had recently tried the Dead Poet from Imbibe Magazine and kept thinking about the Poet's Dream. I honed in on Batavia Arrack for some reason that night; mezcal and Batavia Arrack have worked well in drinks like the Smoking Jet Pilot, Airbag, and Esmino's Escape, so things progressed in that route.
Mix and shake well. Let sit on ice for a few minutes. Strain. Serve up with 3 olives: garlic, jalapeno and pimento stuffed.
Shake well with ice and strain into a frozen coupe glass.
This brandy adds in a lemon-y component which is more complex than just lemon juice alone.
OLEO SACCHARUM: Mix the peels, bay leaves, cardamom pods, cloves, star anise, molasses and sugar in a bowl, cover with plastic wrap and let it rest in room temperature until sugar dissolves completely, between 1 and 4 hours.
THE PUNCH: Add the vodka, cranberry juice, lime juice, Port and Cointreau to the oleo saccharum bowl and mix to combine the ingredients. Rest for 1 hour then fine strain to a new bowl.
THE MILK: Add warm milk to a bowl and pour the strained punch into it. Let it rest until the curds are well formed. Strain the liquid through cheesecloth over a chinois twice. Make sure the liquid goes through the curds. Strain a third time through coffee filter. Output should be clear pink/orange.
THE COCKTAIL: Finally, pour 2 ounces of the punch in an ice-filled tall glass. Flame an orange coin over it. Top with 2 ounces of tonic water. Garnish with the orange coin and a bay leaf.
No, this is not easy to make, but also not as difficult as you're imagining by the number of ingredients. The straining is probably the hardest part, but that's mostly on organization and patience. There's very little interaction despite requiring a long preparation. This is fantastic for parties or just to bottle in your fridge. Should be good for 2 days to 1 week.
Shake all ingredients with ice and strain into a frozen coupe glass.
So many choices, so much time.