Dry shake all ingredients once and then shake again with ice. Garnish by flaming mint essence over the top of the drink.
Shake ingredients (except beer) with ice and pour into a rocks glass. Top with 2-3 oz of IPA beer (recipe called for Harpoon). Garnish with an orange slice and add a straw.
What a wonderful combination of Suze, Amaretto and beer. I used A Mystical Guide For the Critical Moment, which is a Double IPA and it was a perfect pairing with the citrus notes from the lemon and orange. I adore Suze, and this the only drink I can think of with both Suze and Amaretto.
Stir first two ingredients with bitters over ice and strain into a chilled cocktail glass.
Light a small glass of Goldshlager and pour over the drink.
Dust the flame with cinnamon powder and serve.
I confess I haven't tried this, but it sounds like it would look fantastic.
Ingredients list wouldn't allow cinnamon powder.
I changed the vodka to gin, because, duh.
Combine all. Vigorously shake with ice. Strain. Dry shake. Strain.
(Glassware: Coupe / Ice: none / Garnish: Grated almond)
Build in a chilled pint glass. Garnish with a lemon wedge. Serve with straw.
A summer radler for a rad summer.
Made with Paulaner Hefeweizen, which I feel is a very traditional Wheat Beer. At 8 oz the beer overpowers the other flavors. Made again at 4 oz and 6 oz of the Paulaner and each was more enjoyable than the 8 oz as written. I want to be able to pick out the Tequila and Suze, so I would recommend a max of 6 oz of your favorite Wheat Beer.
Shake, strain, up.
Elaborated Brandy Daisy.
Shake with ice, strain, enjoy.
Sho Chiku Bai used on the original, Drink briskly or keep it cold.
Found nigori sake a bit sweet, inspired by how nicely a shot can fortify a PBR,focused sweetness goes great with spicy/salty/tart foods.
Add all ingredients to mixing glass along with ice and stir until chilled. Strain into a chilled coupe. No garnish
As you can imagine, this one is for those that like a healthy dose of herbaceousness in their cocktails. 66 Gilead makes their Pine Vodka by distilling fresh pine needles into their whole wheat vodka, "capturing the essence of Canada’s Boreal Forest." You could sub in Clear Creek's Douglas Fir eau-de-vie, I'm sure.
Picked up a bottle of 66 Gilead's Pine Vodka and tried several cocktails looking for a good use for it. Settled on this Bijou variant. The combination of pine, herbal liqueur and a zesty, spicy, vegetal amaro makes me think of Alpine Tundra.
I made this with Clear Creek and it definitely worked! I also used Uncle Val's botanical gin, and the botanicals in the gin, the sweet/bitter herbals of the Chartreuse/Montenegro, and the pine flair from the Douglas Fir Eau de Vie were incredibly well balanced.
Build over rocks in a wine glass, topping with wine and soda. Stir, garnish, serve with straw.
Stir, strain, up, twist.
The drink became popular before Robold formally named it. He eventually settled on the name Dead Last, but by that point Jon Hamm's Briefcase had stuck.