Build in order into an Old-Fashioned glass. Add 2 or 3 ice cubes; serve with stirring rod.
Stir, strain into a punch glass, garnish.
Shake and strain into a chilled coupe glass filled with crushed ice.
To Have and Have Another, Phillip Greene
Stir. Strain. Up. Cocktail glass. Garnish with orange peel.
Shake, strain, garnish with a lime wheel.
The drink can take an ounce of lime juice if you want it more tart
Shake all with ice, coupe, up. Garnish with a wee sprig of rosemary.
I made the pineapple gin by putting the core of one pineapple in 375mL of gin. Let it sit for a week. I’d like to try it with navy-strength next time.
Yep, Duran Duran. ¯\_(ツ)_/¯
Dry shake to get that good egg white foam. Shake harder. HARDER. Add ice and shake again, strain into a coupe and adorn with bitters.
Cappelletti is also good here in place of Nardini.
Which bitters would you prefer as a garnish here? Thanks, Zachary
It's been a while since I've had one of these but I'm guessing plain ol' Angostura?
Shake long, strain, coupe.
Sweetness needs to be scaled back a bit.
Nice interacton of chartreuse and coffee.
The syrup is made of chinotto soda (Lurisia): same part soda+same part sugar. No heating. Refrigerated i've been keeping it for one year without issue. Very stable.
It makes also a nice flavored syrup for stirred drinks.
Agave syrup or simple syrup can be used too.
Regarding rose buds, 2 oz makes around 5 to 6 buds.
Rose water is a good sub too (1/3 oz).
Pangolindo,
Looks interesting flavor wise and build wise (lacks a strong base spirit). Can you be more specific on the brands (coffee liqueur & lavender bitters)? And recipe for the Chinotto syrup (I assume it's a reduction of the Pelligrino soda)? And is really 2 oz of dried rose hips? I have a locally produced rose hip liqueur (Koval) I'm looking to use up but that might be tough to sub given the other ingredients, and just adding more acid is going to blow out the nuances of the other flavors.
Applejack, i've filled the recipe according to your request.
I've made a mistake using the term "hips", because it's "buds" in fact. Corrected...
I've tried the recipe with buds tincture but the freshness of buds get lost. The rose/floral notes are obvious with 5 to 6 buds. But not that much. Coffee tame a lot.
Make sure to strain well since torn rose petals tend to get trough the strainer.
I've never tasted hips. And when you talked about acidity i 've understood there was something wrong ;)
Shake long, strain, coupe, dried lime slice on top as garnish.
Big 3/4. Midway between 1 oz an 3/4.
Nice!
According to me...
Love the industry sour and the Barlone Try.
And found i pretty much like low abv sours made of liquors and amaro.
Shake with ice, strain into a cocktail glass, and garnish with an orange twist (a cherry or a lemon twist or no garnish at all would work well here too).
Not as blaring as the Final Ward and not as basic as the Ward 8 but somewhere pleasantly in between.
Phil Ward's Last Word riff, the Final Ward, came into my mind. My brain free associated with the name and thought about the 1898 Boston classic, Ward 8. Those two drinks share two ingredients, rye and lemon juice, and one word in the name, so why not try to mash them up?