Build in champagne flute.
Shake and strain into cocktail glass
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
I was inspired by the mezcal-Cynar pairing, and I set forth to craft this tribute to Evita Muñoz, a starlet of the Golden Age of Mexican cinema.
Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
I was inspired by the orgeat-Maraschino pairing in Tiki drink like the Gold Cup, and I wondered how I could transfer that flavor unit. This morphed into the idea of a mashup, and I thought about simple classics that utilized these two sweeteners. The two that called out were the Japanese Cocktail from Jerry Thomas' 1862 How to Mix Drinks and the Fancy Free from Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion. With both drinks being spirit, sweetener, and bitters in an Old Fashioned style, it was easy enough to merge them.
Another 5 in my cocktail list for a Yarm creation. I don't know how you do it, Fred, but don't stop.
Shake. Up. Strain to cocktail glass. Garnish with a dried apricot
Curated to fix ingredient list.
Shake all with ice and dump into a glass; garnish.
For the curry-leaf syrup: Dissolve 2 parts white sugar to 1 part water on heat. Take off heat and throw in curry leaves. Let steep 30 minutes and strain.
A riff on the Trader Vic's Mai Tai, inspired by realizing the nuttiness of curry-leaf syrup could be an orgeat substitute.
Phenomenal drink, so this is nitpicking--but shouldn't this be a Jakarta Daiquiri? 2 oz. rum, 3/4 lime, 1/2 syrup is a pretty standard daiquiri, and adding a bit of Curacao isn't unheard of. Muddling 5 fresh curry leaves in cane syrup did the trick for me, and I strained onto new ice.
So glad you tried it and you liked it! The recipe is built quite directly on the modern version of the Trader Vic Mai Tai, including the nutty curry-leaf syrup in the place of orgeat and even the split rums.
Muddle celery with sugar and lemon juice for a minute. Add gin, shake for 30 seconds. Strain into a rocks glass, garnish.
I'm a big fan of Claire, but using "tonic" in the name of this drink makes no sense; this is a Celery Gin Sour.
Build in a Highball glass, fill with crushed ice, add a straw, and garnish with an orange twist and freshly grated nutmeg.
Woody spice and orange oil nose. Grape and berry notes on sip. Swallow offered nuttiness from the sherry and Maraschino and a light menthol and herbal finish. Refreshingly light yet flavorful.
For the Women of the Wild West-themed night that Katie Emmerson (then of the Hawthorne) and I did for the Whiskey & Amari/Spaghetti Western series at the Blue Room in 2013, we needed a tall drink. I decided to take it in a Cobbler direction instead of Collins or Highball. For a name, I decided to honor Dora DuFran, or more specifically one of her four brothels.
Build in a rocks glass, give a quick stir (no ice), and garnish with a grapefruit twist.
The drink was served with aged agricole, but blanc would work well. And it was created with cachaça so feel free to substitute -- I did so when I put it on a menu for a guest shift at Backbar in 2017.
For our night (Katie Emmerson of the Hawthorne and me) of the Whiskey & Amari night series, we did a Women of the Wild West themed menu of 9 drinks to go along with the Spaghetti Westerns playing on the televisions. That night was the birthday of Matt Schrage, the series organizer, and he requested a birthday Scaffa to be created. Scaffas are old school room temperature drinks that would be cocktails if there were the water/ice component of the 1806 definition of spirits, sugar, water, & bitters.
Since neither Katie nor I had come up with a rum drink, I started on that route. Cynar and agricole were a natural pairing, and Drambuie provided the body and sweetness to balance the alcohol heat (since there is no chilling and waterization to balance that). I named it after one of the famous characters of the Wild West, Eleanore Dumont. Dumont kept her mustache that developed later in life and utilized it as a gimmick at the brothel she ran.
Shake everything, fine strain into a coupe.
The grapefruit + banana interplay comes from the cited link. It really needs white grapefruit - even Oro Blancos need a touch of citric acid per ounce. There are so few bright cocktail acids... why did people have to go screwing with grapefruit?
Https://cocktailwonk.com/2018/03/banana-life-pagan-idol-original-tiki.html