Shake all ingredients and place in coupe
Trying to suggest a drink for a friend with a limited bar.
Regal stir with orange peel and coffee beans and ice, pour over one large cube or sphere.
Fill Collins glass with ice. Stir and serve with the spoon and wedge of lime to squeeze and dunk. Mix as you drink.
Shake all ingredients with ice, strain into a chilled coupe. No garnish.
The impetus to make this drink was to try to make use of Burlesque Bitters. It was tasty (and a tad sweet), but ultimately didn't make the menu.
Shake & strain over a large cube. Garnish with 1 sprig of rosemary, spanked and laid across the cube.
Rosemary ties the theme to Persephone, and also is used in Averna. Believe it or not, this started as a báijiǔ Cosmo (pomegranate for cranberry). That failed completely, but the pomegranate + strong aroma báijiǔ had enough synergy to keep me workshopping. End result is fussy and many touches, but worth the rejiggering.
Alley Twenty Six, Spring 2022 menu.
Combine all ingredients in a shaker, shake vigorously then strain into a couple.
This all started with a need for demerara syrup, being late and Walmart was the only palce to have it. I hate Walmart but needed the syrup. When I found it on the shelf, next to it was Better Goods Hibiscus Grenadine syrup. It looked interesting and first time I saw it so I grabbed a bottle of that too! Took it home put it in my drink fridge and promptly forgot about it. Stumbled upon it recently and decided I would make something with it. I didnt find many drinks using this stuff or hibiscus in general and most of it was with tequila as some margarita riff, but that gave me the ideas for other components, giner and organce and lime. For the orange I landed on a bottle of Elizabeth Grand Satsuma Liqueur from John Emerald. So I started with this as the bones. Whats unique about this liqueur is that it is finished with coffee. Which add a nutty undertone to the Satsuma citrus. I tried a binch of gins, OPIHR london dry, Woody Creek, Spirit Hound, Hendricks Another, McQueen and the Violet Fog, High West Mountain Gin and Luxardo Sour Cherry. To Be Honest.. the gin only adds some light botanical notes. If you have the Sour Cherry Luxardo try that. If not McQueen or another other botanical or citrusy gin. If you dont have Grand Satsuma... I like Bauchamp Liqueur -- which also has mandrins as part of the orange base is well I almost tried half a barspoon of chicory to make up for the coffee nut of the Grand Satsuma but thought that too much of a side adventure. I also tried Clement Creole Shrub which I found way too strong and if you try that reduce it by half. In taste tests with friends it was well received received and described as caramel apples and cola without the fizz. From there I rounded out the flavor with CioCiaro. Averna will also work. I hope you will recognize the solid nature of this drink and enjoy it as I have.
See Notes -- I think I combined them.
In a shaker, add mint leaves and muddle.
Add a couple of ice cubes and remaining ingredients and shake well.
Double strain into a chilled glass. Garnish with a mint leaf.
Bright and zesty. Not cloyingly sweet.
Used Empress 1908 Indigo Gin.
This cocktail is an absolute triumph of balance — the botanical depth of the dual Chartreuse plays off the Aperol's bittersweet orange beautifully, while the lime and mint keep everything bright and alive on the palate. 5 ☆!
Mix ingredients with ice in a mixing glass.
Strain into an old fashioned glass with a large rock.
The smoke from the Mezcal hit first, followed by the spicy rye, finishing with a lingering cinchona and herbal bitterness from the Calisaya and Punt e Mes. Maybe add an orange peel garnish next time.
We wanted to create a new recipe to celebrate our 45th wedding anniversary. We tend to like stirred, bitter drinks, so this recipe hit the spot.
Stir & strain
I used Lustau amontillado, what I had on hand
Put all the ingredients in a shaker then add some drops of foamer (magic velvet is recommended)
Then shake and pour in a old fashioned glasses fill with a big squared ice cube
Garnished with an orange peel
A cocktail first made at a Koko bar (Tours, France) his name is a reference to a friend who left the city and who was used to drink this cocktail at the bar