Build the ingredients in a highball glass filed with ice. Stir gently to mix, garnish, and serve with a straw.
Stir (or shake); strain; rocks; top and brief stir; garnish.
For rhubarb shrub: macerate equal parts sugar and chopped rhubarb stalks over a few days in the fridge, stirring occasionally; stir in an equal part apple cider vinegar; strain.
Dry shake; shake; double strain; DOF with ice; garnish.
A lot of San Francisco cinnamon syrups, influenced primarily by Trick Dog and Trick Dog alumni, use a recipe that is much more cinnamon-forward than what you'd find on the East Coast. This turns out to matter for this drink, where cinnamon is a star player. Punch lists the cinnamon syrup recipe as follows:
"Cinnamon Syrup
4 cups white sugar
2 cups water
25 grams (about 10) cinnamon sticks
Combine the sugar and water in a pan over medium heat, stirring until the sugar is fully dissolved. Gently crush the cinnamon sticks, then add them to the syrup. As soon as you see bubbles, cover and turn off the heat. Let sit for 20 minutes, then strain, label, date and refrigerate."
This is ~2.5x the cinnamon by mass (presumably more than that by surface area) more than what Death & Company, Juliette Laroui, or Alley Twenty Six call for for their syrups, and the simple syrup is rich (2:1 sugar to water) as well.
Stir with ice, strain into a coupe glass, and garnish with a grapefruit twist.
I originally made this in an old fashioned glass with a large ice cube. While there was a nice progression of flavors over time, it started to die when diluted too much. When I mentioned this on Instagram, folks tried it up and replied that they enjoyed it served that way, so I am going with my hunch.
I recently looked over various recipes for ingredients that worked well with Ancho Reyes and decided to create a cocktail. Of the 10 Ancho Reyes drinks on the blog, 7 contain mezcal, 2 with Cynar, 2 with mole bitters, and 1 with banana liqueur; moreover, I figured that pineapple rum would bolster the tropical notes of the banana despite it not having previously been paired with Ancho Reyes in my tasting history. Finally, I dubbed this the Devil's Kitchen after a neighborhood described in the 1933 book The Barbary Coast as a rough one in San Francisco during the latter half of the 19th century.
Shake all and strain over king cube.
Garnish with dehydrated grapefruit.
I like this one !!! Very Tasty !!!
Shake; strain; up; garnish.
Created for Reddit Original Cocktail Challenge, September 2024: Lime and absinthe. An “improved” Revelator.
Shake; fine-strain; up; garnish.
MasterClass
Stir; strain; rocks; garnish.
Mercier prefers Heirloom génépy, and suggests yellow Chartreuse as a workable sub.
This is at least the third drink called Last Caress added to Kindred. Lots of Venn-diagram overlap between bartenders and Misfits fans.
Shake all ingredients bar the nutmeg with ice and strain into a chilled Nick & Nora glass. Grate the nutmeg over the top of the drink.
Shake all ingredients with ice and strain into a chilled V-martini glass. Spear the pear slice with a cocktail pick, mist it with mezcal (if available), then garnish.
While I like an unaged agricole in this, it's a real crowd pleaser when made with a more neutral rum like Flor de Cana 4. Basically any 'white' rum will work however.
The bitters I used originally were homemade spiced pineapple ones, with a strong cinnamon and anise note behind the pineapple. Ideally don't use anything that will change the colour of the drink too dramatically.