Stir, strain into a rocks glass with one large cube, garnish with grapefruit peel.
Stir all three ingredients with ice until very chilled. Strain into a chilled martini glass. Garnish with a lemon peel
A floral and aromatic alternative to a classic martini.
All French ingredients, vodka could be substituted.
Combine and stir with ice. Serve up or on a large Rock.
This is a riff on the zocalo. I like the orange and chocolate sub taste.
Stir with ice, strain into an absinthe-rinsed double old fashioned glass, and garnish with lemon oil from a twist.
For Mardi Gras, I was inspired to make up a Sazerac riff to celebrate. I latched onto the walnut liqueur-Cynar duo that I recently enjoyed; however, in a Scotch-Cognac Sazerac format, the pair was not as lovely as I expected. Therefore, I took a page from Damon Boelte's Storm King and swapped out the Cynar for Benedictine (which also fit the New Orleans theme quite nicely). The result was much improved, and for a name, I dubbed this one after a block that intrigued me on my first trip to New Orleans in 2009 called Pirate's Alley.
Stir, strain, rock.
Stir over ice, serve with orange twist over one big ice cube in double old fashioned glass.
Tastes to me like biting into a York Peppermint Pattie.
Riff on Toronto cocktail, inspired to serve in OF glass by Educated Barfly's latest video on Fernet (2023).
Mix ingredients over ice and strain into an old fashioned glass with a large ice cube
A Mexican Vieux Carré.
Used Xtabentun for the honey liqueur.
Shake with ice and strain into a frozen coupe glass.
Massive local SoCal rainstorms and snowstorms.
Shake with ice and strain into a frozen coupe glass.
Robert Mitchum is one of the best, and Kirk Douglas figures in nicely.
Whip shake, pour into a Zombie glass or Tiki mug, fill with crushed ice, and garnish with mint sprigs.
For Negroni Week 2020, I wondered if I could make an interesting mashup with the 1919 legend and a classic Tiki drink. The one that I selected was the 1934 Zombie. To the Zombie recipe, I upped the grapefruit and cinnamon quotient for both pair rather elegantly with Campari. Moreover, I dropped the falernum for there were already enough spiced and herbal elements added to the mix. I also amped up the grenadine considerably for it has frequently been paired with Campari in modern Tiki drinks (one book referred to the flavor duo as "bittersweet"). For a name, it came down to Zombie Count and Count Zombie as a nod to Count Camillo Negroni, and the former won out.
4.5 out of 5, but bumping to 5 because it is so surprising and different. The botanicals (primarily caraway) of the Linie and the peat of the Laphroaig work with the gentian in the Cocchi Americano to create an engaging bittersweet flavor that is hard to describe until you taste it. It reminds me of some citrusy Suze/Aveze/Salers cocktails with a bitter lemon/grapefruit pithiness, yet having the broader wine base of Cocchi Americano and a modest peat contribution that somehow incorporates seamlessly with the rest. The orange liqueur (I used Cointreau) provides substantial sweetness to offset the more bitter an peaty notes.