Shake, without the pale ale. Serve in a Collins glass filled with ice and a splash of pale ale. Garnish with dried ginger.
To make the ginger syrup, use 2:1 sugar to ginger juice.
Build in a collins glass, add ice and top with soda. Garnish with a pink grapefruit wedge
Stir over ice and serve over a large piece of ice. Garnish with an orange twist.
Rim glass with smoked salt (preferably black Mexican smoked salt). Shake and pour straight into Collins glass.
Float 2-3 dashes of Bitterman's Mole Bitters
Stir, serve in Old Fashioned glass, Lemon twist
Shake, strain, Collins glass, crushed ice, garnish.
Recipe as presented in Imbibe. The bar's facebook page indicates this used Mt Gay Eclipse and E&J. A blogger suggested Flor De Cana 7 year. I've tried with Stiggins' Fancy Plantation Pineapple with excellent results.
The bar's facebook page also calls out "special" bitters, and black tea, and chai. Perhaps the latter two were removed when this was changed from a punch to a single serving? Pictures show wine glasses garnished with pineapple.
Stir, strain, up.
<br />I think a more apt name for "Unfinished Business" would be "Work in Progress." Maybe they mean the same. Regardless, the drink as presented I rate as 3.0. The taste was O.K., but there was no zip (please excuse the professional jargon). I added a dash of Burlesque bitters and a small amount of orange zest, and those two minor changes made a big difference, giving it the missing zip.
I'm going to make this cocktail again, but I'll use a different gin, either The Botanist or St. George's terroir gin. Both bring overtones that are lacking in Beefeater gin. I hope that as others try this cocktail, they'll offer their opinions on "Unfinished Business" and provide suggestions to improve it. It is a cocktail that truly has "Unfinished Business."
The second time around isn't always better. I made "Unfinished Business" once more, five months later, not realizing I had commented on this drink already. However, my thoughts about "Unfinished Business" remain unchanged. Consequently, I rated it 3.0 again.
Two thoughts came to mind the second time around: (1) Use less gin or more Bonal to balance out the taste of the ingredients. As is, the gin overwhelms the other ingredients. Perhaps using a smoother gin, such as Knickerbocker, might help. I added a tad more Boanal, and that resulted in a better tasting drink. (2) Using the previously mentioned bitters plus the orange zest definitely help. There may be a better bitters than Burlesque; suggestions, anybody? I think using Cocchi Vermouth di Torino instead of Cocchi Americano may help. The former has more depth and overtones than the latter--but experience will tell.
Dry shake, shake. Pour to chilled coupe. Garnish with angostura art.
Make black cardamom tincture by infusing vodka with black cardamom, or crush black cardamom and add directly to drink. Can switch rum with Havana club 7 and similar. Can switch Kalani with Gabriel Boudier Coconut liqueur.
Stir, coupe, no garnish
Complex and fruity at the same time. The grapefruit works well with Amaro Sibilla's profile and the Carpano broadens the character. The original recipe volume is 4.75 oz before mixing dilution, and the total alcohol content is rather high at ~1.34 oz, so I modded slightly: 1.5 oz gin, 1 Carpano Antica, 3/4 Sibilla, 1/2 Pamplemousse, 1/4 lemon juice.
Combine, dry shake, then shake with ice. Strain into a chilled cocktail glass. Garnish with grated cinnamon (optional).
Recipe seems to be missing the 1/2 oz cream.
Curated to correct the oversight. Thanks @yarm!
Curated this slightly. I took a guess at how much pale ale makes a "splash" - I'm calling it 1.5 ounces. Thanks, Zachary