Brancolada
Shake, strain, hurricane or Collins glass, top with crushed ice, mint sprig, and orange slice.
Shake, strain, hurricane or Collins glass, top with crushed ice, mint sprig, and orange slice.
Shake, strain, Collins, rocks, float fernet over barspoon, serve with straw.
Shake all ingredients but lime and rum, strain, up, float lime half, fill with overproof rum, and set on fire.
Shake with ice, strain into ice filled rocks glass. Garnish with lime wedge, add straw.
Stir and strain, cocktail glass, flamed orange zest, discard the peel after flaming
Smoky, with a hint of leather imparted by the Strega
"Spaghetti Western #2" is a tasty, easy to enjoy libation. I used Bulleit 10 burbon, which is a tad lighter than Bulleit's standard (but excellent) burbon. For that reason, the burbon was a little more in the background than I like. I suspect that, if you don't have Bulleit burbon on your shelf, that you will find Jim Beam or Elijah Craig burbon to be good substitutes. Beyond that, you'll taste a smokey flavor from the mezcal (I used Vida mezcal) and a little punch from the Strega. All in all, the overtones of each ingredient mix well, into a satisfying drink.Don't forget the flamed orange zest, but be careful you don't burn your thumb. The burnt flesh doesn't mix well with the other ingredients! Otherwise, mix, stir, flame, and enjoy!.
Made this last night with WT101 and Montelobos. I enjoyed it. Kinda reminded me of a drier, less rich version of the 100 Year Cigar, with notes of leather, smoke & a touch of anise. Might try again with a lower proof, sweeter bourbon than the WT101 like BT or EWSB.
Agreed: balanced and flavorful! Used Weller full proof and appreciated the sweetness of the wheated bourbon. Drinks rich but complex with nice herbal and smoky highlights
Shake, strain over crushed ice, swizzle to frost glass, garnish with slapped mint sprig.
This cocktail won me a spot as a top three finalist in the 2013 Tales of the Cocktail Tales on Tap contest, sponsored by Drambuie. Unfortunately, I was unable to attend Tales this year, and had to forfeit my spot. The idea was to make a seasonally appropriate (for July) cocktail, heavy on the Drambuie, that lent itself to serving on tap. This one works just as well the old fashioned way. Drambuie supposedly came about when Bonnie Prince Charlie gave its recipe to John MacKinnon in gratitude for ferrying the Jacobite prince to the Isle of Skye.
refreshing, but pineapple drowns out the spices of Becherovka and Drambuie
Stir, strain, up.
What style of sherry would you recommend, Rafa? I'm thinking something on the dry side ...
Hello Leslie,
You are correct, the recipe calls for a dry sherry. I've updated this entry accordingly. I imagine an amontillado would be ideal, but I used a fino and enjoyed the drink, and an oloroso would probably make a fine drink as well, though a rich and nutty one.
With a dry sherry, this is nearly identical to the Choke Artist cocktail, with the main difference being the different quantities of bitters. I imagine that Boudreau is measuring out of a Yarai bitters dasher like he uses at Canon; these give smaller dashes than standard bottles, and one or two dashes out of a bottle of say Regan's is possibly closer to the recipe as Boudreau makes it.
Stir, strain, up, twist.
Shake, strain over crushed ice in a rocks or julep cup, garnish with three half lemon wheels and a cinnamon stick, dust with powdered sugar, serve with two long straws.
Muddle, shake, strain half over crushed ice in a Collins, add more crushed ice and strain rest, stir to frost glass, garnish with more berries.
Moderated to properly attribute to David Wondrich per an e-mail from Timothy Miner.