Shake, strain, up.
Shake, strain over rocks in a Collins, splash Coke, garnish.
So-named as it employs the entire portfolio of the 86 Co.
We did this at Russell House Tavern in Cambridge, MA, circa 2013 as well, but we got the 86 Company to send us a barrel and we barrel aged the contents for 40 days or so and sold it as the "Wrong Island." I don't think my bar manager knew of Giuseppe's creation -- it just occurred to both of them the same way. Our barrel-aged contents were such a blip as we burned through it quick!
Spritz a chilled coupe with lemon zest and drop the zest in. Stir and strain the cocktail into the coupe, and discard the zest.
Excellent and simple cocktail, just enough complexity from the celery bitters to pair with the anise herbal of goldwasser.
Build in glass, dropping in spent lime wedge, and top with ginger beer.
Not a bad drink, I love the flavor. It is very simple, not much depth and is not very strong. Its more like drinking juice. I feel that it is missing something... I think next time I make it I'll add some cranberry juice for some bitter/sour to try and even things out. Overall, as it stands now, I would rate it a 3/5
Muddle the basil in a cocktail shaker and add all of the liquid ingredients. Add ice and shake vigorously. Strain into an ice-filled short glass and garnish with a sprig of fresh basil.
Stir with ice and strain into a chilled coupe. Garnish with 2 drops orange flower water.
West Bridge bar manager Josh Taylor won the 2012 Galliano cocktail contest with this drink. The grand prize was a golden Vespa.
Recipe obtained from bar. See here for additional background: http://cocktailvirgin.blogspot.com/2012/05/wheelwright.html
Sometimes I see recipes that look exciting on paper but end up muddled or boring in the glass. Not so here. This is a great aperitif that straddles the line between wild and elegant flavors beautifully, with each ingredient playing off every other in turn. Don't skip the orange flower water float/garnish; it does a lot to tie the drink together. Recommended.
Combine cognac, canton, lime juice, citronge, and bitters in a shaker. Shake vigorously over ice for at least 20 seconds. Strain into glass.
We used Gran Gala in place of Patron Citronge and it was delicious.
I thought this was going to be a tad too light on cognac, but it actually ended up being very well balanced. I used Dry Curacao for the orange liqueur.
Fill a cocktail shaker with mint and crushed ice and muddle to bruise the mint. Add bourbon, ginger liqueur, simple syrup, and lemon juice and shake. Strain into a glass. Garnish with mint.
Stir, strain, up.
Winner of ShakeStir's holiday-inspired NYC December Flash Competition.
Stir, strain into absinthe-rinsed glass, twist.
Created for MxMo: Anise.
For those who like a well-made Long Island Ice Tea, beware!. For those who have never had a Long Island Ice Tea and are thinking of trying this to see what it's all about, beware! For anyone else who might think about trying this drink, just because...beware! This concoction is not fit for human consumption--unless you're trying to kill off your spouse or ex-spouse. I used all topshelf ingredients--including the lemons.
The basic problem is that the lemon juice overwhems all. In addition, a "true" and well-made Long Island Ice Tea has contrasting flavors, yet they blend nicely. In fact, Mittie Hellmich, in her well-written and informative book, "Ultimate Bar Book: The Comprehensive Guide," wrote about the Long Island Tea, "Some purists claim you should never mix vodka and gin together, but this potent classic defies many taboos, and indeed tastes dangerously like iced tea (pg. 268)." The truth be known, when I feel like living on the edge, I'll drink a London Iced Tea, and maybe two--but never three!