Shake, strain over ice in rocks glass
This also worked with Branca Menta, per https://old.reddit.com/r/cocktails/comments/1ife4h9/brancamenta_fav_coc…
Stir, strain over champagne and cherry in a cocktail glass.
Named for Manhattan mayoral manor Gracie Mansion.
Stir, strain, coupe, nutmeg.
Very similar to Zack's 17th Century Cocktail, with the sherry and arrack reversed and without the orange cheeks.
Food & Wine's Cocktails 2013.
Shake, strain, Collins over ice, top with soda, garnish.
Don't make this with Kappa pisco. It tastes like soap.
Made with Macchu pisco and Muz. Not too sweet and not too bitter, just right! Might add more pisco though.
Pre-warm the glass with hot water and discard. Add liquid ingredients, stir, top with a thumb's width of whipped cream and garnish with freshly grated nutmeg.
Dry shake, shake, strain into a wine goblet, garnish with nutmeg.
Build drink in a julep cup over crushed ice. Garnish with mint and "blue blaze" chartreuse over top
A drink inspired by the Vellocet cocktail & created for a local Green Chartreuse competition
Stir with ice, strain, and serve in a cocktail glass.
Stir, strain, up.
On the "Something Like This" menu, 10/7/13
I'm guessing housemade blood orange bitters, or some other brand, because Stirring's is very mild. You would hardly notice 9 drops, I thinks. This does sound great.
My wife’s favorite drink, ever. Made this for her literally hundreds if not thousands
of times. Upped the Laphroaig to 1/2 oz and swapped 1/2 oz of the Campari for Aperol. Used 2 dashes orange bitters (50/50 Fee bros and Regan’s orange). Add orange twist. Counterintuitively, more maraschino makes it too bitter. The extra Laphroaig smooths out in the mix.
Place 3 sprigs of cilantro in a mixing glass and press with muddler to release oils. Add remainder of ingredients and dry shake vigorously for 15 seconds to emulsify egg white. Add ice and shake again for five seconds to chill. Fine strain into a chilled coupe glass and drip three drops of bitters in a row. Pull a martini pick through drops to make three hearts.
To make cilantro syrup: Add one bunch of cilantro to 1qt/1qt ratio of sugar and boiling water. Dissolve sugar, strain out solids, cool to room temperature and store in refrigerator for three days. A fresh and silky textured citrus and cilantro cocktail. Egg white can be omitted and bitters added to the shake for and equally tasty cocktail.
