Build dry, stir with ice. Double strain into chilled Martini glass.
Garnish orange wheel
Shake, strain, up
Name of drink refers to spanish vermouth used at the Durham Hotel Restaurant
Your note mentions Spanish vermouth but Dolin is French... if you need to change the brand of vermouth, let me know and I'll fix it. Thanks, Zachary
This is a perennial favorite. I’m able to get Atxa, a Spanish dry vermouth locally. Tried to edit the recipe but this brand wasn’t recognized and wouldn’t save. Agree with other commentators the Hendricks is my favorite gin for this cocktail!
Shake over ice and strain into a chilled cocktail glass. Garnish with an apple fan.
Autumnal riff on a Between the Sheets. Previously named 'Without the Sheets'.
Shake all but soda, stain, highball, add soda, stir gently, garnish.
Shake with ice and strain into a chilled coupe. Express a lemon twist over the drink and garnish.
Reformulated in early 2024 to be structured more like a classic Whiskey Sour. The original version was created early on in my journey into mixed drinks and was unbalanced, too small, and made use of sub-par ingredients (Chambord).
I recommend a barely-legal rye and cold-process raspberry syrup. Without the sharpness in the latter this can risk being too sweet.
Inspired by the appearance of the quote in a letter from Benjamin Franklin to Jean-Baptiste Le Roy, I wanted to bring together American and French ingredients.
Use Laphroaig to rinse a chilled old-fashioned glass. Do not discard. Stir other ingredients over ice and strain into glass.
Shake/strain/coupe
This is a delicious variant which puts a new twist on a modern classic.
Had three more of these yesterday - decided to make one today. Used El Tesoro Platinum and Ramazotti since there was no Meletti on hand. It was still nice and improved as it went along.
An almost identical recipe can be found here, http://www.onthebar.com/drinks/el-avion-de-papel, the work of Daniel Riney at the Marina Cantina in Clearwater, Florida. His version also uses a blanco tequila (the picture shows Avion Silver), and the Paper Plane's original Amaro Nonino. Lily thought the Amaro Meletti worked better with the tequila, and chose that for her version.
Stir, strain into an old fashioned glass with a large cube/sphere. Garnish with a grapefruit peel, expressed.
For something a bit sweeter and less bitter, add 1/4 oz creme de pamplemousse liqueur.
Was listening to Valery Gergiev's version of Igor Stravinsky's "Le Sacre du printemps" ("The Rite of Spring") when creating this drink, and the name seemed appropriate. Entry in the Difford's Guide Suze contest: https://www.diffordsguide.com/cocktails/recipe/4294/rite-of-spring
Shake, strain, up, flower garnish.
A great cocktail to showcase the complexities of both Dimmi and Meletti, two unlike flavors that are alike in their bittersweetness. I like to use an edible hibiscus for the garnish.
Very good and different. I used 0.5+ oz of lemon juice to keep it from being too dry and sour for my palate, others might prefer it drier in the original proportions. Interesting combination because both the Meletti and Dimmi have strong floral notes and that comes through here. There is some apricot and some noticeable bitterness.
Take half a lemon and quarter it - put in tin. Add half-dozen or so mint leaves and simple syrup to tin and muddle.
Add Cognac and Applejack and egg whites (or aquafaba) and do a good dry shake.. Add ice and shake.
Strain into rocks glass with large cube of ice. Garnish with a sprig of mint.
Used Hennessy VSOP.
Riff on a Bourbon Smash.
A couple of questions for you: is that a homemade chocolate extract, and If not, is there a brand you like? Can you provide a recipe or some guidelines for the stout reduction? Thanks, Zachary