The Beast
Stir over ice in glass, top up with tonic. Discard peel. Garnish with a thistle.
Stir over ice in glass, top up with tonic. Discard peel. Garnish with a thistle.
Stir all ingredients with ice until chilled. Strain into coupe and garnish with a twist of lemon
A simple and nice sour (stirred!) where the Amargo Vallet's cherry character tones down the tequila. The 1:1 ratio of lemon juice (sour) to agave syrup is a bit off on the sweet side to my palate. I will retry with reduced agave and might sub lime for lemon to see it this steps it up. Simple/good base recipe to work with.
Stir and strain into chilled coupe.
I think you could sub another molasses based aged rum. I've used Diplomatico Anejo.
Rinse OF glass with Scotch. Stir remaining ingredients with ice in a mixing glass, strain, serve over one large cube. Garnish with lemon twist.
Though just a rinse, the Islay Scotch plays an important role. I used vanilla-infused maple syrup, but any grade A medium amber syrup should do the trick. Bitter Frost is a rye-based, sarsaparilla-dominant bitters.
Stir, strain, coupe
Arcane is an amber rum from mauritius island with strong banana peel and vanilla aroma without being in the spiced rum category.
Instead of pacharan: 1/4 sloe gin + 2 dash absinthe
Bought a bottle of Arcane rum a few weeks ago.
Was time to mix it!
Shake all ingredients with ice for 15 seconds, strain into coupe. I typically don't garnish, but you could do either a lemon or blood orange wheel, either fresh or dehydrated.
For the tamarind syrup, I defrost a 14 oz pouch of Goya tamarind fruit pulp (available at many Mexican grocery stores in the freezer section), and blend it with equal parts cane sugar.
I quite like this one: richness balanced with ancho heat, tamarind and lemon tang/sour. The earthy agave notes blend harmoniously with the rest. All of the flavors come through and work well together. Note: I used Averna; I don't have CH Amaro, but guessed that Averna would be a good substitute based on some descriptions.
Shake, fine strain, up, garnish with a dehydrated lemon wheel.
Stir for 15 seconds with ice, strain into old fashioned glass with a large cube or sphere. Garnish with grapefruit swath.
"The Waldorf-Astoria Bar Book," Frank Caiafa, Penguin Books, 2016
Stir for 15 seconds with ice, strain into old fashioned glass with a large cube or sphere. Garnish with both an orange and lemon swath.
"The Waldorf-Astoria Bar Book," Frank Caiafa, Penguin Books, 2016
Stir for 15 seconds with ice, strain into old fashioned glass with a large cube or sphere. Garnish with a slapped rosemary sprig (Winter's Nap) or orange swath (Spring Awakening)
"The Waldorf-Astoria Bar Book," Frank Caiafa, Penguin Books, 2016
Like a complex cola. Made with Fever Tree Elderflower tonic.