Stir, strain, lowball. Garnish with a sprig of rosemary or an orange peel.
Shake and strain into a chilled cocktail glass. Lemon peel garnish.
Build over ice in a rocks glass and stir to combine.
This ratio is probably close to correct - it would be mild, and has no sugar.
Stir together. For an authentic shipboard Gimlet, do not add ice.
To make lime cordial, peel 4 limes, and juice 8 of them to make 1 cup of lime juice. Strain the juice and divide in half. Make a 2:1 simple syrup from half the lime juice, 1 tsp of citric acid and the peels, reducing the syrup slightly until thick. Remove from the heat, let cool, and add the remaining lime juice. Strain again and bottle. For a modern touch, a makrut (kaffir) lime leaf or two can be added to the syrup.
McElhone's book calls for equal parts, and I figure that this is a small drink.
The ABCs of Mixing Cocktails
Shake, strain, up, optional orchid or other edible flower garnish.
Shake, strain into a Collins rimmed with spiced salt over an ice shard.
Stir, strain, down
I believe they started with Suze but now use Salers. I make it with Suze and it tastes dandy.
Forgive my ignorance, but what is meant with "down" in instructions?
Generally speaking, "down" means chilled and in a rocks/old fashioned glass. Thanks, Zachary
thx
Sophisticated. Its own entity. Zwei ist funf.
Shake all, double strain, up.
If you really like the flavor of blanc agricole, then this is a nicely balanced drink, with the agricole front and center, and the other flavors accenting. If, like me, the smell of blanc agricole makes you gag and you need to tame it with some other strong players, this is not the drink you are looking for.
Stir, strain up or onto a rock, grapefruit peel.
Originally a drink of equal parts Fir/Campari/Chartreuse, with suggestions for alternative ratios (2:1:1 and 2:2:1). Dried out and lengthened via vermouth following feedback.
This is actually similar to a standard drink in the Boston area that originated at Chez Henri in Cambridge:
http://www.kindredcocktails.com/cocktail/shiver
The added chartreuse obviously makes a big difference, but interesting that you added a grapefruit peel - unless this was meant as a riff on that, of course!
I made it as a riff on the End of the Road, which I hoped to give a nod to via the name: http://www.kindredcocktails.com/cocktail/end-of-the-road
But you're right, it does share a lot with the Shiver! A drink that's very high on my to-try list. I wasn't thinking of it when I added a grapefruit twist, but the reasoning's the same: grapefruit has terpenes which highlight the woodsy qualities of the Doug Fir while drawing out the fruity notes of the Campari.
One advantage that the Shiver has over this drink is all that juice. This is a very intense drink, not for everybody, and benefits from a good stir or even shake.I I've found people enjoy it as written, but some might prefer it cut with grapefruit juice, or even, as Stew Ellington suggested to me elsewhere, sweet vermouth.
Increased dry vermouth to 1 oz to help sugar balance. This is a nice drink, but given the price of the ingredients, I think I prefer the Shiver. I'd like to try a mash-up, using tart grapefruit juice in lieu of dry vermouth.
Subbed Bruto Americano for Campari and it worked. Very Adirondacks’ winter lake vibe.
Rinse a DOF with the mezcal, discard the rinse. Stir, strain, twist.
This could've been Mayahuel where it appeared on the menu in 2011 (and it appeared in Food & Wine a few months later) after he had left Death & Co. See Camper's Feb 2011 article: https://www.sfgate.com/wine/spirits/article/More-drinks-including-Tequi…