In a mix glass add all ingredients.
Serve in martini glass.
Combine all ingredients except pear and cinnamon in an airtight glass container and stir to combine. Refrigerate until ready to use (no more than 4 hours). At serving time, pour over ice into a punch bowl and add pear cubes and sprinkle cinnamon on top.
To make rich turbinado simple syrup, add 2 parts turbinado sugar to 1 part water and boil until dissolved. Store in an airtight container.
Stir, strain, one large rock, express and insert twist.
This drink, like a TRUE Manhattan, is a pleasant before dinner drink, and contemplative in nature. But don't be fooled, for while it is a good drink, it is not a Manhattan. Don't, however, let this dissuade you from trying this drink. Buffalo Trace comes through despite the presence of Vya sweet vermouth; the Nocino, however, is hidden, which is too bad. Perhaps a "fat" 1/4 oz" is needed. My only other thought is to try Vya bianco vermouth, to tone down the sweetness. Otherwise, I rated this drink at 3.5.
I used Nux Alpina, Dolin Rouge, along with Massenez Creme de Cassis. This worked very well--surprisingly so, based on the tepid ratings others have given before. Maybe it was due to the specific combination? Potent, with a baked pecan/walnut flavor and nose, currant/raisin notes, and some bitterness throughout. It is more complex than that simple description. I would give this a 4.5 if I could, but since my wife really liked it I'll bump it to a 5.
Shake, strain, up.
Made one using Espolon Blanco and one with Espolon Añejo, side by side taste test. My partner and I both preferred the Añejo. I ended up adding a splash of grenadine to the Blanco after tasting. Used my own creme de cacao and grenadine, with Bitter Truth bitters. My liqueur could stand to be a bit more chocolatey, which I think is one reason I didn't super love either.
Shake, strain, up.
Created for Audrey Saunders and Robert Hess when they requested a Fernet Grasshopper.
Shake and strain into a chilled cocktail glass. Garnish with an edible flower, if available.
It's a parent thing.
Shake, strain, up.
Fresh apple syrup: juice tart green apples and stir in an equal part of white sugar.
A take on the flavors of a Pan American Clipper.
Shake, strain over rocks and soda.
Shake, double strain, rocks glass (no rocks).
Short shake, add seltzer to the tin, double strain, garnish, boom
*Dolin Blanc
This is the OG recipe for the Sellinon Soother that was a little spicier and more celery-intense than the current version available at Eat Street Social in MPLS. Another out of the park classic from this genius bar staff--great heat, well balanced with an almost too perfect caribbean spice note
