Carcciofini
Shake regal style (with grapefruit peel), strain onto big rock in DOF.
- Incanto — Sparkling white wine, Cynar, Elderflower liqueur, Lime juice, Lemon peel
- Belladonna — Prosecco, Cynar, Grapefruit juice, Grapefruit
Shake regal style (with grapefruit peel), strain onto big rock in DOF.
OF style. Stir all ingredients with big rock, garnish with horseneck lemon swath
Whip shake, top soda, dump over spear, garnish with lime and pineapple leaf.
Whip shake, top with soda, dump over spear, garnish with cherry lemon flag.
Muddle cucumber, shake remaining ingredients, double strain, garnish with a cilantro sprig.
Curated this - removed copyrighted picture/instructions. Rewrote instructions, changed coriander to cilantro,as that is the usual US usage. Thanks, Zachary
Shake bourbon, syrup, and juice; strain into a flute, top with champagne, and garnish with a slapped basil leaf
This drink should be tart, so be careful not to make it too sweet. I would not omit the basil leaf, either.
Stir all ingredients except garnish over ice. Strain into a footed goblet with a single large cube of ice. Garnish with the lemon twist.
Domenico Lombardo, founder/executive chef of Mint Gastropu: “The better the mead, the better the drink. Bergamot-scented Earl Grey mead from nearby Colony Meadery plays nicely with Bourbon and honey syrup, like a more potent version of afternoon tea.”
Shake, strain, small bar glass, garnish.
Recipes suggets using sugared pineapple chunks from making the pineapple syrup. 1/2 small lemon may be substituted for the lime.
Wonderich's Imbibe, citing Bronson's "Secrets of Pisco Punch Revealed", California Historical Quarterly, 1973.
Stir; strain; garnish.
Chris Amirault of eGullet found this in a 1937 UK Bartenders' Guild book.
I am not rating the posted cocktail, since I adjusted this from the 1937 Cafe Royale Cocktail Book ratios because I know the period cocktails often run a bit sweet with intense liqueur flavor. I used 2 oz Tanqueray, 1/2 Strega, 1/2 Noilly Prat Extra Dry, 2 dashes Regan's orange bitters, orange twist. This worked for my palate and I would rate it a 4, still substantial sweetness, but showcasing the herbal/botanical character of the Strega (which is similar to the Basque liqueur Izarra Jaune which I am fond of, a bit less sweet than Yellow Chartreuse, with more herbal character.) I will probably try this again with the Izarra to compare.
Stir; strain; garnish
Fernet Branca leads with a cold minty inhale. Strega complements the earthiness of Plymouth on the palate and the two amari are surprisingly balanced in these ratios. Fee Cardamom (Boker’s) bitters bridge any gap between them. Sweetness is a touch too much as it warms. Drink quickly from a well-chilled glass