f.r.d.
Stir, strain, one big rock.
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Stir, strain, one big rock.
Stir and strain onto rocks or build with rocks; garnish.
A strong drink!
Shake and strain into a coupe; top with champagne; garnish
Shake with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a cinnamon stick.
Chinese five spice syrup: 1 tsp Chinese five spice powder, 1/3 cup sugar, 1/3 cup water. Heat the spices in a pan until they become fragrant. Add sugar and water, stir, and bring to a boil. Turn off the heat, let sit covered for 15 minutes, strain through a coffee filter, bottle, and refrigerate.
After spotting Misty Kalkofen's Joe's Fashion that paired Punt e Mes with Chinese five spice syrup, I decided to tinker. I opted for the spirits mix from the Bombay Government Punch of Cognac and Batavia Arrack to make a drink split between ingredients from the East and the West. Since it felt very punch like, I dubbed this the Five Elements – partly because the recipe had that many ingredients but also because the word 'punch' may derive from the Hindi word 'panch' meaning five: spirit, citrus, sugar, spice, and water.
Stir; strain; up; twist.
Stir with ice, strain into a cocktail coupe or glass, and garnish with a lemon twist.
Uploaded after all these years since Shawn C mentioned this drink here yesterday.
At Russell House Tavern years ago, I wanted to craft a riff on the classic Marconi Wireless. It started with me thinking about how well gentian liqueurs like Salers pair with sweet vermouth such as in the Harry Palmer. It ended up a 3 part drink, and since we do a 4 ounce pour at the bar, I was left with a recipe that was a quarter ounce short. While the original was good, it was improved with the earthy, herbal, and chocolate notes of Benedictine; I tried that knowing how well apple brandy and Benedictine pair in drinks like the Full House #2. In the end, it seemed less like a Negroni structure and more like a Vieux Carré. For a name, I took the communication theme and dubbed it the Tin Can Telephone.
This is a fun one to try because the end result is somewhat unexpected, at least to me, and the drink is a pleasant sip. The Laird's apple flavor is hidden or transformed, but a moderate chocolate note emerges, even when using Cinzano sweet vermouth (vs. Cocchi Vermouth di Torino which often produces a chocolate flavor). I can't say I have noticed chocolate in Benedictine before, but some describe a caramel or fudge flavor in tasting notes for Benedictine, so there is some similarity/basis for it. I used Salers which is dry and provides the purest/simplest gentian expression in the cocktail. Since the orange bitters were not specified, I used the Death & Co. equal parts Fee's/Regan's/Angostura mix to cover all the bases.
I believe we were using Regan's Orange Bitters back then at that bar, but I didn't record that in my blog so I didn't put it there. Also, most craft bars in Boston in 2013 were using Regan's especially with the ease in ordering them from the same distributor that sold us Peychaud's and whiskey.
Also, I uploaded the recipe because Shawn loves it so much (I think I invented it and served it to 2 or 3 guests at most).
Stir with ice, strain into a coupe glass, and garnish with a lime twist.
After my bar shift one night, I was inspired to create a stirred rum drink by crossing a Nuclear Daiquiri and a Georgetown Club (see source reference to links to these drinks). I knew that the Georgetown Club's dry vermouth would not be able to handle the Nuclear Daiquiri's overproof rum, so I swapped it to the sweeter blanc vermouth. Moreover, the addition of citrus elements from a lime twist and orange bitters really rounded out the recipe as it came together, and for a name, I dubbed it the Nuclear Club Cocktail after the term for the nations possessing nuclear weapons.
Stir with ice and strain into an old fashioned glass with a large ice cube.
I thought about the Cognac-apple brandy combination of the Corpse Reviver #1 that I had tinkered with in the Corpse Hand and Corpse Carré to gussy up the bitters-less Manhattan of sorts. My mind went to the Cognac-Braulio St. Bernard's Pass, and to bolster Braulio's herbal note, I considered how well apricot liqueur works with amari. Since Corpse Revivers were meant to be hangover cures, I named this one after drinker-author William Faulkner's book As I Lay Dying.
Stir, strain over a large cube in a double Old Fashioned, two cherries on a pick.
Entrelacement is a literary technique (especially used by Tolkien in The Two Towers and Return of the King) where stories are interlaced - usually leapfrogging over one another in a cohesive whole. The amaro is the ground here, and cherries and absinthe play remarkably well together. The rye sometimes matches the absinthe and sometimes the amaro.
It is tasty and interesting. I used what I had on hand: Wild Turkey Rare Breed and Pernod Absinthe. If I did it over I would use 1/4 oz of Rittenhouse to boost the rye with 1.25 oz Rare Breed to better balance the mash bill with respect to rye in the Old Grand Dad 114 that is called for. The Sibilla was somewhat less present than I had hoped.
Shawn,
It's interesting - cherry and absinthe is such an interesting combination and I realized that I waas basically building sweet vermouth flavors between the Sibilla, cherry and absinthe so that this is getting to a Remember the Maine (https://kindredcocktails.com/cocktail/remember-maine-or-mckinleys-delig…) from a different direction. Thanks, Zachary
Shake with ice and strain into a frozen coupe glass.
Naturally IMHO, this is really tasty !! Very light, not overbearing, smooth.
My very first experiment with Calvados.
Been experimenting with Chinato for only a week.
Today is Veterans Day, with Fred & Ginger on the screen in "Follow The Fleet"