Incanto
Shake, strain into a flute, top with sparkling wine, garnish.
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- Wonderfully complex and bitter apperativo!
Shake, strain into a flute, top with sparkling wine, garnish.
Stir, strain over rocks and bubbles in a highball, stir, garnish, serve with straw.
Tall, sparkling version of Stephen Shellenberger's Scotch cocktail Alto Cucina.
Stir, strain, rocks, twist.
Plantes Vertes suggests a dash of Angostura to balance out her homemade orange cream citrate, which she says is rather sweet, but this may not be an issue with the Bittermens product and depending on your palate. This is a minor variation on Nick Caruana's Herban Botanist, which calls for an ounce of Cynar and no Campari: http://drinkstraightup.com/2013/05/28/variations-the-negroni/
Muddle the mint in the syrup in a julep cup, fill with crushed or pellet ice, add spirits, top with club soda, stir to combine, garnish.
Shake, strain, up.
Rinse, dry shake, shake, strain, up, garnish.
Shake, strain over ginger beer and rocks.
Shake, strain, up, twist.
Shellenberger redistills his kirsch with chipotle peppers for aromatics; perhaps a chipotle-infused simple syrup here would produce a comparable aroma.
Shake, strain, flute, top. Before serving, Shellenberger has the imbiber apply his custom Lilac Vegetal hand sanitizer for aromatics, so perhaps a spritz of lavender would serve a similar function here.
Shake, strain, rocks, garnish, straw.