Build in double old-fashioned glass filled with cracked ice, garnish.
Bitters, Brad Thomas Parsons
Ice, shake, strain, coupe.
As served at Takashi, a Michelin-star restaurant in Chicago. While the four ingredients appeared on the menu, the exact brands and proportions were not listed; the amounts shown came from my attempts to duplicate it at home.
Stir and strain into a cocktail glass.
No garnish. Served up.
Very good. A twist on the Brooklyn, tossing away the french vermouth and maraschino in favor of coating your glass with scotch.
I tried this with with Rocker port-finished bourbon instead of Knob Creek. I think that particular bourbon was too sweet for the recipe, and Knob Creek would be more balanced. I think I'll try it next with a smokier Islay.
Edit: Lagavulin 8 worked better with my rocker bourbon.
Stir with ice and strain in to chilled coupe
Recipe in PDT uses their House Bitters and notes that the original recipe did not include bitters.
Jones Complete Bar Guide, 1977 via PDT Cocktail Book (p. 211)
Shake, strain into a Collins over ice, top with soda, garnish with lime spiral twist.
These are Baker's ratios; ignore them, make your own.
I had a bottle of kirsch of finish and this was a good choice to experiment with. I used maurin quina and ginger ale in place of the syrup/soda. Very refreshing and drinkable but still interesting with the cherry brandy.
Shake, strain over ice in a Collins, top with soda.
Sorry for the name, Eric.
Riff on the Farewell to Hemingway from Baker.
Shake all ingredients with ice.
Strain over rocks.
Garnish with orange twist.
Hard long dry shake
Add ice, shake
Serve up, drizzled Peychaud's on top
Dry shake with a coil to achieve maximum texture.
Complex, aesthetically pleasing. Balance is good too.
Rinse coupe with pernod. Combine other ingredients and shake. Double strain into rinsed coupe. Lemon peel.
Original cocktail inspired by Corpse Reviver #2