Stir, strain over one large ice cube
Stir and pour into chilled cocktail coupe. Garnish with orange twist.
Stir and strain into chilled cocktail coupe. Garnish with cherry.
Rinse a chilled coupe with Amère Sauvage (or your favorite gentian liqueur). Shake other ingredients and strain into prepared glass. Garnish.
To make spruce syrup: Combine 1/2 c. spruce tree needles with 1 c. water and 1 c. sugar. Bring to a boil, remove from heat, and let steep for a few hours. Strain through cheesecloth.
Shake all ingredients with ice. Strain into a frozen coupe glass.
Here today in SoCal the temp needle is hovering at 114 degrees F. so I decided on a riff to the Smoky Bravo.
I can't find any information about this cocktail or the Smokey Bravo at the link (which may well have been updated) or anywhere else on the web. Am I missing something?
Using the Wayback Machine to see the recipe when this was posted, it appears that Smokey Bravo is similar, with mezcal instead of gin 3/4 oz lime, only 1 pn of salt, and is garnished with a lime wheel. It is credited to Andy McClellan of Seattle.
Stir and pour into chilled cocktail glass. Garnish with orange.
What style of amaro do you feel works best here? Fruity, honeyed, herbal? Thanks, Zachary
I used Averna (for some reason the site thinks of that as an ingredient instead of a brand), but I would think any amaro with a similar balance of bitter and sweet would be good, including Cynar, Nonino, etc.
Stir, strain.
Probably from "The Field Guide to Hendrick's Gin Vol 1", published in 2005.
So I had to do some cleanup here - The was a drink published a few years ago by user Squonk1977 called the "Queen Alexandra" which was this drink but Plymouth gin and 2 dashes of Regans' orange bitters. It was pointed out that this drink appeared in a Hendrick's cocktail book that was published before 2011 as the "Unusual Negroni"... so the Queen Alexandra was merged into the "Cheeky Negroni" which was renamed "Unusual Negroni" which hopefully isn't too confusing for people. Thanks, Zachary
Also good with Genever in place of the gin.
Dry shake all ingredients, then add ice and shake again. Strain and garnish with lavender buds or seeds. Serve up in a coupe.
The original recipe from Town & Country Magazine by the Atwood bar in NYC calls specifically for Banks rum, but I tried Pyrat and also Appleton Estate which make it darker and richer but I think any aged rum would be fine. I also made my lavender syrup with fresh lavender buds from a plant in my yard and used honey instead of sugar. The basic simple syrup recipe is 1:1 sugar to water, but I used less of the honey, maybe ¾ cup to 1 cup water and 2 tablespoons of fresh lavender buds. Also fresh lavender buds for the garnish as well.
The recipe and attribution for this aren't quite correct. The original calls for Banks 5 Island, so a light rum, not dark. And Chasity came up with this while working at the Atwood Restaurant in the Hotel Burnham in Chicago, not NYC.
Shake with ice, strain into a chilled coupe. Garnish with a pinch of 5 spice powder or a single whole star anise.
For the Chinese 5 spice syrup combine 1 cup each water and demerara sugar with toasted 5 spice ingredients (.5 tbsp cloves, 1 tbsp each Szechuan peppercorn & fennel seeds, 2 tbsp star anise, 1 cracked cinnamon stick). Sous vide for 2 hours at 145 degrees, plunge into ice bath, strain and bottle. Add .25 oz overproof vodka if desired to extend shelf life. Alternately use 3 tbsp of quality 5 spice powder. Or there are also several stove top recipes for 5 spice syrup available online.
It would be helpful to include a recipe for the five spice syrup in the Notes section.
Craig, noted and added.
Shake with ice, strain into a chilled coupe. Garnish with a pinch of espresso powder.
I found the maraschino to be quite dominant at the listed proportions and ended up adding more of everything else to balance it out. The salt is a nice touch although 1 pinch was enough for me.