Shake, strain into a julep cup over pebble ice, garnish with another orange peel.
Stir, strain, up, garnish with a cherry or a lemon zest.
Stir, strain, up, twist.
I did an absinthe rinse and added orange bitters. Really like it,
Kinda similar to Racketeer. Very nice, complex, dry, slow-drinking cocktail. Mezcal dominates the Bulleit rye that I used.
In a Long drink glass with ice, add the Pisco, Orange Juice, pineapple Juice and the last un dash of grenadine.
For decoration un slice of orange with a cherry.
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.
The original article says it makes 10 servings, I changed to 20 for easier scaling - makes 20 drinks.
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.
Made an approximation of this with spiced rum and hibiscus cardamom syrup from Portland Soda Works, but the result was great! A bit tart.
Decent with lime juice and hibiscus syrup reduced by one third, so 2/3oz lime and 1/2oz syrup. Any more than that and you stop being able to tell the gin from vodka in this drink.