Shake, strain, coupe, garnish.
Origin unknown, thought to date from mid-1980s. Mentioned in 1993 Gary Regan book, 1994 Sally Ann Berk book.
Rocks glass, round ice - add coconut water, rum and bitters - stir and serve -
Shake gin, pisco, bitters on ice, strain in vessel of choice. Drop sugar cubes in and merely crush. Add cherries and give it all a couple brisk stirs.
I used Ole Smoky Tennessee Moonshine Cherries which are cleaner than Luxardos and a good fit for this clear drink, some fresh cherries pitted are a good alternative. The pisco is pretty hard to mix generally but the Catoctin Creek Watershed Gin has a distinct flavor which works well. And finally, the crushed sugar cubes swirled with the cherries is a unique presentation and infusion of sweetness.
good catch, yes, its effects were affecting me this morning
Stir, Strain, Up
Funky/Fruity/Herbal seems to be my mantra these days.
Combine all ingredients except cola in shaker. Shake until cold then strain into rocks glass. Add cola then top with fresh ice. Garnish with cherry and lime.
Digestif
Curated this - changed maraschino cherry syrup to Maraschino liqueur, as per the picture. Sangue Morlacco is their cherry liqueur. Removed "fresh juice" from the lime... we assume fresh juices, etc...
Thanks,
Zachary
Thanks. I submitted this on my phone so I was having some issues with the drag down bars.
In a shaker half-filled with ice cubes, combine the bourbon, half-and-half, sugar, and vanilla extract. Shake well. Strain into a highball glass and garnish with the nutmeg.
A lot like a boozy milkshake, despite the lack of ice cream.
Found this variation: http://cooking.nytimes.com/recipes/1016276-bourbon-milk-punch
1 ¼ ounces bourbon
½ ounce dark rum
2 ounces milk (use cream or half-and-half for a richer drink)
⅛ ounce vanilla extract
½ ounce simple syrup (see note)
Dash of grated nutmeg
In a mixing glass three-quarters filled with ice, pour the bourbon, rum, milk or cream, vanilla and simple syrup. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.
Very nice!
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.
Curated this - changed 45 cl to 45 ml, unless 15 ounces of pisco is appropriate.
Thanks,
Zachary