Stir. Serve up w/ garnish.
Shake all ingredients (including the grapefruit swath) with ice for 15 seconds, strain into a chilled coupe or Nick & Nora glass. No garnish.
This is definitely for those who like (really like) the earthy bitterness of Suze. If you want something a bit less intense, do 1 oz pamplemousse and .5 oz Suze.
If you don't have Malfy con Limone, use a low proof, citrusy gin such as Plymouth, Aviation, etc.
Stir, strain into old fashioned glass with a large cube or sphere or a Nick & Nora glass. Garnish with an expressed orange swath.
Cacao Nib Infused Mezcal: toast 1/2 cup of cacao nibs on a baking sheet at 350 for 6-7 minutes. Let cool, and then infuse in a 750ml bottle of mezcal (I used Sombra) for 3 days. Filter, strain and re-bottle.
Read somewhere that walnuts are sometimes used in mole sauce, so I wanted to work similar flavors into a cocktail.
Stir, strain into old fashioned glass with a large cube or sphere or a Nick & Nora glass. Garnish with an expressed grapefruit swath.
NoMad cold brew coffee concentrate recipe is 455 grams of coarse ground coffee in 2 kilograms cold water. Steeped in refrigerator for 18 hours before filtering.
"The NoMad Cocktail Book", Leo Robitschek, 2019
https://gearpatrol.com/2016/01/15/a-cocktail-that-brings-the-coffeehous… (Name given incorrectly in this link.)
Note that the NoMad Cocktail book actually lists the recipe as 1 tsp "cold brew coffee concentrate" rather than a more dilute coffee. The concentrate cold brew is given as ~4:1 water to coffee by weight (2 kg to 455 g specifically.) The book also has double the number of dashes of bitters, but it states that those are from Japanese dasher bottles, so the dash count in the link and in the current KC listing are probably correct for more typical dash volumes. Final note is that the grapefruit twist is expressed and discarded rather than being retained as a garnish (stated in the book, but not in link.)
Curated to correct name (Gentlemen's not Gentleman's) per the book. Note about the cold brew coffee concentrate formula added. Book reference also listed.
Mix ingredients, shake, and serve
Quick question about the instructions here - is it shake over ice and strain into a coupe? Thanks, Zachary
Yep, shake over ice and strain into glass.
Fully mix syrup, Gran Classico, and vermouth in pitcher and put aside; boil milk in separate pan; turn off stove and add lemon; let sit 5m; add aquavit; straight through cheesecloth into pitch; strain again through coffee filter; bottle and chill; serve on ice in lowball glass
Https://punchdrink.com/recipes/nordic-honey-punch/
Stir with ice, strain into a rocks glass, fill with ice, and garnish with an orange twist.
I was inspired by the Canon Cocktail Books's Remember the Maine riff called the Remember the Alamo that utilized Punt e Mes instead of sweet vermouth. Originally, I wanted to merge both Cherry Heering drinks with a Boulevardier, but gin won out since I could come up with a name. Here, I paid homage both to Count Camillo Negroni and to sinking ships.
Shake with ice, strain into a coupe glass, and garnish with a lemon twist.
After getting drink tickets for the Frisco Sour at work one night, I pondered how I could tinker with it. I ended up merging it with the Jack Rose which has been a cult drink in Boston ever since the Jack Rose Society formed here in 2005 and tested out every variation. The Boston version opts for lemon and a dash of Peychaud's. The Frisco Rose later became a drink of the day at Loyal Nine, and I put it on my guest menu at my book launch party at Backbar in 2017.
Predominant sour taste, fruity, light booziness.
Shake ingredients thoroughly. Serve up in a cocktail glass or over cubes in a lowball glass.
Stir w/ice. Strain to cocktail glass
Per a 2018 archived link about Scotch Negronis, Shawn Soole had been serving this for 8 years already.
Curated to list as authentic, added archive reference from 2018 for it already being served by Soole for 8 years at that time. Added 2010 as creation year. I had low expectations for the cocktail since peaty scotches can be tricky, but the peat and Cynar created unexpected synergy, and even my rather tired bottle of M&R Bianco didn't detract from that. I suspect Carpano Bianco would work well too. I used Laphroaig 10 yr Scotch.
Version I found had averna rather than foro, coffee liqueur rather than coffee, and double the dashes of everything. It's pretty good, a little too much going on if you want my opinion but pleasant.