Shake with ice, strain.
I like an Angostura daiquiri, so I wondered about a Peychaud's daiquiri.
Shake all ingredients lightly with ice, strain into an absinthe glass filled with crushed ice, and garnish with mint sprig
Absinthe brand not specified in the recipe; I usually make this with one of Ted Breaux's absinthes and Tempus Fugit Crème de Menthe Glaciale
"The Canon Cocktail Book" (Houghton Mifflin Harcourt, 2016)
https://punchdrink.com/recipes/jamie-boudreaus-absinthe-frappe/
Shake, strain, coupe.
Elford notes this may also be served hot with black tea.
Possibly served at Elford's No Anchor?
Rye and Suze work great together in this, complementing each other without overbearing and honey adds flavor and not just sweet. The woodiness of the herbs may be challenging for many, including myself, but it's worth it.
Stir and strain over a large ice ball in a double old fashioned glass. Garnish with an edible flower.
This is based on the Mezcallion Dolla$ cocktail from Atomic Kitchen in Las Vegas. On the menu it is listed as "Mezcal, Lavender, sugar, bitters." This started as an attempt to recreate (counterfeit) it at home, though it ended up a little different from the original. Hence the Mezcallion Wooden Nickel.
Combine with ice, shake, strain, serve up in a coupe.
Stir, strain, rocks glass. Express the twist and discard.
Tried with Rye and then Bourbon. Seemed better balanced with Bourbon.
The recipe in the Cure cocktail book includes grapefruit juice (equal parts, 3/4 oz of everything, Pikesville rye, still stirred oddly enough). Anyone know if that is an update to the recipe or if it was just left out of the source post?
Should also have 1 oz pink grapefruit juice.
I've curated this to restore the equal part of grapefruit juice to the recipe, as that seems to be authoritative. Thanks commenters for the notices!
The 3/4 oz. equal measure will result in a more standard volume, but I left it at 1 ounce because that looked fun in the video!
Pour ingredients into a cocktail shaker; fill with ice, and shake well for 10 seconds. Strain into a chilled cocktail glass; garnish with a cherry.
Shake and double strain into chilled coupe/tte
Adapted recipe from a menu cocktail I created for Rockwell & Sons, Melbourne, Australia in 2011.
Shake, strain, up, garnish with a "flower" of lemon peel around a brandied cherry.
Over-elaborated Brandy Daisy.
Build over ice and garnish.
