Pour cognac and Grand Marnier into a champagne flute, top with champagne.
Shake first three ingredients with ice; strain into ice-filled glass. Top with champagne.
Rinse, stir, strain, up, twist, garnish.
Stir with ice, strain into a DOF glass over a large ice cube. Garnish
Death & Co Cocktail Book
Shake, fine strain, up.
Appeared on the Roof at Park South 2018 summer menu under the name Jet Set.
Shake, strain, serve up.
Harry Craddock published the earliest recipe for the Paradise Cocktail. Craddock prepared this cocktail using gin, apricot brandy (apricot liqueur), orange juice in a 2:1:1 ratio, with a splash of lemon juice. This version is David Wondrich's take on this IBA Unforgettable All-Day cocktail
Shake, strain into salted rimmed glass, garnish w/ citrus wheel
Fill a rocks glass with crushed ice. Pour Ojen over the ice and add 4 ds of Peychaud's bitters along with Orgeat (may substitute Simple) and swizzle. Fill with more crushed ice and add 3 more dashes of Peychaud's. Swizzle until the glass frosts.
Recipe via The Bombay Club, New Orleans, Blake Kaiser
Ojen is a spirit once produced in Andalusia Spain that was adopted by New Orleans in the early 20th century. A local liquor store bought the last 500 cases of Ojen when the producer went out of business. In 2016, the Sazerac Co. began to produce their version of the defunct spirit.
New Orleans Magazine, February 2018
Stir, strain, down, large cube
Name compliments of Kerry Beal, eGullet
Stir with ice in a beaker and strain into a rocks glass with a large cube. Garnish with orange peel.
**Coffee infused Campari: Add 3 table spoons of coffee beans to 750ml of Campari and let sit for 24 hours shaking well as often as possible. Filter back in to bottle.
Always been a fan of Creme Yvette with Rye, then a friend of mine combined it with Ardbeg which introduced the smoke. Decided to then add Campari but wanted more so infused it with coffee and played with bitters until it was just right.
