Build over a large rock.
On a muggy July night, looking for an alternative to yet another Negroni ...
Shake, strain, coupe.
1/2 oz. of bitters is correct!
Muddle the strawberry in a shaker, add the other ingredients, shake with ice, strain into coupe, no garnish
Death & Co cocktail book, p. 203
To build the cocktail: Shake first four ingredients. Double strain, top with cava.
FOR GOLDEN RAISIN VODKA: infuse 85g golden raisins per 375mL (or 1/2 bottle) vodka. Allow to infuse 4-5 days, agitating and tasting daily. (Note: I used Tito's, but a triple distillate grain vodka might/probably would work better).
Stir, strain into a coupe, garnish
Created for the first Preakness Ball. Originally called for rye and only 1/2 tsp of Benedictine. Recipe shown here is slightly altered by Death & Co.
Death & Co cocktail book, p.149 and http://cocktails.pnewman.com/preakness.shtml
This particular combination from Death & Co., using the high rye (and over proof) bourbon Old Grand-Dad 114, is excellent, although I am sure it would work well with ~90-100 proof rye (maybe upping the volume a little to compensate, proof wise.) The Carpano Antica and Benedictine proportions are spot on to provide the herbal notes without being too sweet. From what I understand, Wondrich indicated the original 1936 recipe only called for 1/2 tsp (1/12 oz) of Benedictine, and Death and Co.'s 1/4 oz is an improvement on that. Difford and some others call for 1/2 oz which would likely push it too far.
I have curated to include the history, creator, year, location and status as an altered historical cocktail.
Stir over ice, strain into a coupe, flamme the orange twist and drop it in
Grapefruit infused Punt e Mes: combine the zest of 2 ruby red grapefruits and one 750ml bottle of Punt e Mes, refrigerate for 24 hours, then strain through a fine-mesh sieve
Death & Co cocktail book, p.259
Add alcohol to old fashioned glass. Stir. Add ice and ginger beer. Stir again.
St. Germain to your taste - I put somewhere between 1/3 and 1/2 an ounce in it these days.
Bourbon works just as well, if you prefer.
Inspired by the Pseudonym cocktail at the Quill in DC, which is no longer listed on their menu.
Good, but as with so many drinks using St. Germain, it was too sweet. Cutting it down to only half an ounce gave a much nicer result.
@jensck - Yes, I've started dropping it to somewhere below the 2/3 oz line. 3/4 is probably too much.
Only had Barritts ginger beer, which I found to dominate at 3oz. I added scant 1/8 oz of lemon juice to help with the sweetness and balance. Refreshing.
Stir, strain, up, garnish.
Drank this at the restaurant compere lapin in New Orleans . Fabulous!
Combine ingredients in a shaker with ice, shake vigorously and strain into a chilled glass. Top with bitters.
The reference states 1 oz cold-brew coffee where this one states 1 oz bitters.
Corrected from chocolate bitters to coffee.
Tried with mezcal, Ramazzoti, and agave syrup as a substitute and was very good as well.
Dial the Pastis down. Perhaps a rinse or a barspoon.