Tiramisu shot
Shake with ice, strain into 2 shotglasses, serve with a vanilla wafer on the side
- Perhaps swap the Heering with Luxardo or cherry amaro.
- Coquito (Simple) — Añejo rum, Bitters, Coconut milk, Cinnamon syrup, Cinnamon
Shake with ice, strain into 2 shotglasses, serve with a vanilla wafer on the side
Build in a blender with one ice cube. Serve over ice.
A riff on the peanut butter cup. Perfect for Halloween.
Combine all ingredients and shake vigorously with ice for 15 seconds. Strain over clear ice into an old fashioned glass.
Stir and strain into cocktail glass.
Garnish with a maraschino cherry.
Shake, strain, garnish with nutmeg
Strong apple brandy works well. For Don's Mix, can sue 1:1 Giffard Vanille de Madagascar or other vanilla syrup and allspice dram.
The Dead Rabbit, Mixology and Mayhem p.55
Shake with ice, strain, serve up in a coupe. Garnish: Rose petal(s) if available.
Measurements assume 2:1 rose syrup, so increase if using 1:1 syrup.
An "up" adaptation of Junior Merino's original "Guava Rose", which was blended with ice.
original this was adapted from: https://www.liquor.com/recipes/guava-rose/
Puree 1 fresh persimmon in blender with lime juice and 1 oz. water. Strain and measure into shaker with other in ingredients. Shake for 30 seconds, strain into chilled coupe.
This is pretty different than a cosmo with the puree, but has a similar overall taste. Persimmon is such a delicate taste, so might try more of it and a bit less lime. Cleaner high quality vodka also helps.
Shake, strain, up
Mirto is such a unique flavor and I was looking for some good recipes. The orginal was too sweet and the Mirto was lost, so I changed it up a bit by replacing the ginger syrup with ginger liqueur and adjusting proportions. I believe it's nicely balanced now and you can taste the Mirto without it overpowering. Ginger is a bit lost, but it adds a bit of spice on the swallow.
Shake vodka, Becherovka, Kummel, and lime juice with ice. Strain into mule mug or double rocks glass. Add ginger beer and ice to fill. Garnish with lime wheel or wedge. Serve with straw.
I wanted to create a distinctive mule with Polish Żubrówka, and Przewalski's horse came to mind, which is named after Russian explorer/geographer/officer Nikolay Przhevalsky. He was born in Russia to a family of Polish nobility. Becherovka and Kummel fill out the west Slavic character of the concoction, providing cinnamon and caraway notes respectively.
While a distinct species, Przewalski's horse (pronounced shuh-VAL-skee) can crossbreed with domesticated horses despite having 66 and 64 chromosomes respectively. The offspring look like a Przewalski's horse, can reproduce, and can be distinguished through genetic tests. I do not know if the P-horses can interbreed with donkeys (the latter having only 62 chromosomes).
Heat a coffee cup or toddy cup with a little bit of hot water or in the microwave, and toss out the water. Add the main ingredients and stir, then stir in very hot water.
Feel free to substitute brands. I used American Fruits Bartlett Pear Liqueur, but St. George’s Spiced Pear would rock it.
Concocted for my beloved on a cold and misty late-fall evening, to bring the best tastes of autumn home after a long day of post-Thanksgiving travel.