Shake, strain, up, twist.
Add all ingredients to shaker, with cream last, shake with one large ice block, strain over crushed ice in a double rocks glass, garnish.
Shake, fine strain, rocks.
Shake all but allspice tincture. Strain into an ice filled tiki mug, and garnish with allspice tincture.
We made a Big Watt Beverage Co.'s "Circuit Bender" coldpress coffee syrup--1 part concentrate, 1 part dilution, 1 part raw sugar
Part of Big Watt's "Periscope" tiki menu at Eat Street Social in Minneapolis, MN. This is a wonderful combination of richness and depth of flavor with just a wink to the Caribbean with mild island spice and that luscious cococnut milk.
Shake all but Cherry Bark Vanilla Bitters and club, strain into a tiki glass with crushed ice. Top with bitters, add a splash of club, and garnish with dusted marshmallows on a bamboo skewer (toast marshmallows before serving for best effect).
We made a cortadito syrup--12 oz turbinado sugar to 6 shots of espresso
Part of Big Watt's "Periscope" tiki menu at Eat Street Social in Minneapolis, MN. Modeled after a "coffee cocktail" at Five Watt Coffee--it combines the elements of a vanilla and marshmallow forward hot coffee beverage with a heavy nod to the tiki-traditional.
Shake, strain into a chilled 8oz glass. Garnish with an expressed orange peel.
A big flavored, tiki-esque cocktail that's a combination of sweet, smokey, deep stone-fruit flavor and just a touch of heat.
Muddle rosemary leaves in a shaker tin with Chartreuse, lime juice and simple syrup. Add eau de vie, shake with ice. Double strain in a cocktail glass. Garnish with a parsley sprig.
Can't add last ingredient - parsley sprig. Muddle it along with rosemary sprig. These herbs work well together. But without parsley it's OK though.
Made for MixMo "Bein Green" (October 2012).
Place all ingredients except the ginger ale into a 10 oz highball filled with ice. Top off with ginger ale.
Add a dash of celery bitters, if desired.
Inspired by a close friend living in Manhattan whose drink of choice is tequila with ginger ale.
This seems like a very odd take on the El Diablo; the recipe is almost identical except for creme de Violette instead of creme de cassis. (The other big difference being that the El Diablo is amazing IMO, and this is, well... not.) Those two ingredients even look similar, both having a deep purple color. Is it possible that the creme de Violette was an error?
Stir with ice, coupe, garnish with orange zest
Sub anything else, but the Monkey Shoulder is a must. The Bitter Truth Aromatic Bitters work well if the coffee is not to hand.
The name came first. Gian won a Monkey Shoulder competition and we started playing with words.
Stir with ice, strain into an old fashioned glass over a large ice cube, garnish with a twist of lemon.