Shake and strain.
Combine in Collins, fill with crushed ice, swizzle, garnish with orange wheel.
Didn't have a orange wheel so I included a splash of orange juice. Very good.
A slightly sweeter and boozier Americano without the soda. Nothing special.
Stir very briefly with only a cube or two of ice, and strain into a chilled and Scotch-rinsed glass over one large rock. Flame orange peel and drop in.
Just made this as I was given some Calisaya. I made three modifications, the first two out of necessity and the third of desire. 1st - I did not have Fernet on hand so I doubled the vermouth (Dolin). 2nd - Also did not have Bitterman's Burlesque so I used CRUDE "Lindsay" (Pecan, Magnolia, Habanero). I tasted the drink at this point and found it pretty good. 3rd - I added a teaspoon of fresh lemon juice. The whole drink came together and is now rather good. I will make this again, and try to have the correct ingredients on hand...and a lemon just in case :)
Stir, strain, up.
How's that Calisaya? I think K&L called it Grand Marnier meets Nonino, which sounds ok but a little sweet.
I haven't tried it, though I'm curious to; the blog linked mentions it's similar in sweetness and texture to Gran Classico, though with a lingering syrupy residue on the tongue. As you mention, Driscoll at K&L's a fan.
Stir, strain, coupe, optional lemon or orange twist.
Quick shake of all ingredients but soda and twist with ice. Pour over fresh ice in a rocks glass. Float with soda and garnish with twist.
This drink degrades gracefully with water.
Add all ingredients (except seltzer) to shaker, shake on ice, double strain into highball glass with ice. Top with seltzer water to taste.
This cocktail would also be great as a punch.
Kind of like cranberry juice. Going heavier on the Ramazzotti makes it better.
Shake everything except ginger beer, strain into an ice filled Collins glass, top with ginger beer.
So Matt doesn't remember the recipes for the ingredients, so I'll take a swing at them. For the gin, I'd either use something like Small's that is super cardamom, or infuse a tablespoon of lightly crushed green cardamom pods into a London Dry gin until it's flavored. For the turmeric syrup, I would think it's a 2:1 simple with the addition of 1 teaspoon of grated turmeric per each cup of sugar. For the tamarind jam, dissolve tamarind paste with barely enough hot water to remove fibers and seeds, then add sugar back to it to make it thick and jammy.
Shake, strain into kirschwasser-washed, ice-filled highball glass, garnish with grapefruit peel.
Curated this: Merged the Barbary Lights into this drink - the Cuzco erroneously had lime juice instead of the lemon juice at the cited link. Changed lime juice to lemon juice. Thanks, Zachary
Nice, but a bit sweet. A bit less simple syrup (1/2 oz.), plus a bit more lemon (3/4 0z.) and I actually upped the kirsch to 1/4 oz.