Shake and strain into glass
Stir with ice and strain into a cocktail glass.
This is nice. I looked at it and thought 'Water? Why not just rely on the dilution as the ice melts?' but it's really good, well-balanced, as written.
Water was to reduce the proof. Also, it was what was used in the drink that influenced it -- namely Ben Sandrof's Silent Order: https://cocktailvirgin.blogspot.com/2010/06/silent-order.html
In a Collins glass, add the 2.5-3oz of Weissbier. Separately, in a mixing glass, add all remaining ingredients.
Dry Shake, then add ice and shake again.
Strain into a fresh glass and allow the egg white to separate completely. Then slowly combine the mixture into the Collins with the beer. This allows you to control how much of the frothy head you get over top.
Orange Zest/Garnish. Enjoy.
Dennison's Weissbier from Toronto, ON, Canada works the best.
I used to make Harvey Wallbangers for my Grandfather, Harvey. I'm fairly certain he only liked them because of the name.
The name came to me before the cocktail, but after a few Google searches, it turned out, I wasn't the first bartender to take a crack at this, but all the recipes I found weren't up to snuff.
Banana's, Cloves & Coriander are the primary notes on the nose for Weissbier. So, the Clove Syrup acts as the bridge between the two and blending the Lemon & Vanilla from the Galliano sort of creates a complicated substitute for the Banana.
Shake Canton, bourbon and lemon juice with ice; pour into chilled coupe glass. Add champagne, and garnish with a twist.
I used a Blanc de Blancs champagne because a sparkling chardonnay will have stronger apple and lemon notes.
I replaced the original brandied cherry garnish with a twist of lemon--I felt the flavor and appearance was more appropriate with the addition of champagne
A fizz take on Domaine de Canton's "The Gold Rush"--itself basically an altered cold version of a Hot Toddy. I did, however, change the bourbon to Maker's 46, because its stronger vanilla and oak flavors prevented the muting of whiskey notes when combined with champagne
Muddle 2 blackberries with Maraschino and lemon juice. Add rest of the ingredients and ice. Stir and double strain into a rocks glass with fresh ice. Garnish with an orange peel-blackberry flag on a cocktail pick.
Frederic Yarm's entry for the 2013 Avèze Cocktail Competition.
Just what I was looking for, I had some blackberries that were begging to be muddled and was thinking about something with rye. This is sort of a riff on the Boulevardier base, using Aveze with the berries/Marschino/lemon juice taking it beyond. A wide cast of flavors alternate for attention from the sip through mid palate, while the Aveze provides the uniting center and bitterness that transitions gently into the finish.
Stir with ice, strain, over ice in rocks glass.
Original recipe called for a sugar lump, but I prefer it less sweet so make it with recipe above
as adapted in the Mr Boston Cocktail Guide
The original's by Sam Ross, Milk & Honey NYC, 2005. The recipe in his Bartender's Choice app also omits the sugar lump and is actually dryer than the version here:
2 oz aged rum
1 barspoon honey syrup
2 barspoons sweet vermouth
2 dashes Angostura
Thanks for the cite - I'll add it.
Zachary
This is one of my favorites.
Metamorphosis + Rye = Delicious... My take on Eastern Standard's phenomenal cocktail.
Shake, strain, DOF, rocks, garnish.
Per his comment at the Reference link, Schiffer may actually prefer Applejack, but never definitively answered one way or the other.
Really very nice. Rich and flavorful but not too high alcohol. I cut back the honey to half an ounce and found it rich enough. I skipped the grapefruit garnish, but got a grapefruit flavor anyway, and think it would have been a good addition. The bonded was the right choice for me.
Great drink. Lowered honey syrup to 1/2 oz. Used 1.25 oz. Calvados Fine. *****
Reserve 1 oz. IPA. Briefly dry shake remaining liquids to flatten beer. Shake again with ice, strain into old fashioned glass. Top with reserved IPA and enough ice cubes to fill, then garnish.
Castillo's evolution of his co-worker's drink (Jason Schiffer's Michigander).
I was in Southern California this week, and had an opportunity to try this at 320 Main, made by Castillo himself... A truly phenomenal drink. Dave and the rest of the staff were great hosts (we even went back the next day to sample a bit more of their drink menu); I look forward to visiting again next time I travel out there... In the meantime, I gotta pick up some Stone IPA...
320 is such an amazing place, it was my second home before I became a dad. Great drinks without a hint of pretentiousness. If you're able to go again I highly suggest getting the Crippled Creek. I'm not sure if it's on the menu anymore, but it's a really unique drink that's savory and mustardy. Completely blew my mind.
That's the one I had the next day! I had a bit of trepidation -- bourbon, cucumber, pomegranate molasses and mustard seed are not things I would think to put together. Unique, yes; and also delicious!
Looks like Rafa beat me to it, but it I was going to say that there is actually something like 1/2 tsp of mustard in it.
Sorry about that.
I used an excellent Michigan craft IPA (Bell’s Two Hearted, 7% ABV) that made this cocktail sing
Shake with ice, strain, serve up, cocktail glass