Why Not
Shake, strain, one big rock, garnish.
Cocktail Codex
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Shake, strain, one big rock, garnish.
Cocktail Codex
Shake, strain in chilled coupe, burn slightly rosemary sprig (cut to fit inclined in the coupe). Serve.
The drink was really good,
With chartreuse front and a lot of spice. I did not get the proportions.
The drink served was quiet sweet but rosemary burnt scent balanced a bit the sweet perception.
I think the ratio was equal parts or approaching.
I uped lime, decreased Averna since Chartreuse was front and decreased falernum.
Taïwanese cocktails seems to be quiet sweet. Very difficult to find drier drinks. Even when you ask for something not too sweet.
Their palates seem to be accustomed to very sweet desserts and drinks (shaved ice with fruits and syrups, bubble teas, etc...)
Mud cocktail bar, Taïwan, Taipei.
Place cubed ice into a shaker, add ingredients, strain into a glass.
Muddle cucumber with juice and syrup. Add remaining ingredients, stir. Top with ginger beer and garnish.
Ed note - There's no way around the BroVo Falernum which is 70 proof and full of non-standard ingredients.
Shake all but bitters on ice then pour into crushed ice filled glass and top with bitters.
Shake and strain. Garnish with ume plum from umeshu and stemless rainier cocktail cherry.
Spritz or rinse a rocks glass with the Scotch and then add a large block of ice. Stir the remaining ingredients in a mixing glass and strain into the prepared glass, then add one final spritz of Scotch over the finished cocktail.
Fearing it would be too sweet, I only used about 1/2 tsp of Demerara syrup, which was plenty for my palate. Might omit the syrup altogether next time, as I prefer most cocktails on the drier side.
Stir, strain, up
A take off on Natalie Weizenbaum's original creation the "Crystal Mocha"
Stir with ice, strain, rocks glass, one large cube, garnish
Raised by Wolves’ house rum is equal parts Appleton Estate Reserve and Two James Spirits Doctor Bird
Dry shake, shake with ice, strain, serve in a large tea bowl. Grated nutmeg on top.
The drink should have strong tea notes.
Taste the infused rum after 24h. If too light :
Replace former tea by new one and let infused a bit more.
Lager syrup: equal parts lager and white sugar. Low heat/water bath. Ready.
Very nice drink. Tea, bitter, sour.
Still in Taïwan for one week...