Stir with ice, serve into a chilled rocks glass, garnish with flamed orange zest
In a cocktail shaker, add the scotch, root, maple syrup and bitters. Dry shake until well mixed; add ice and shake until chilled, strain and pour into a low ball glass with a king cube. Top off with club soda, and garnish with a cinnamon stick to complete
There is a considerable amount of spice and sweetness in the nose and finish of this drink, but it still has a smoky body that enhances the wonderful flavor of the Three Wood
This is my 2013 cocktail design for the Auchentoshan "The Switch" competition. I framed it around an original cocktail I had done called the Black Rye; I was looking to showcase the sweet woody flavor the scotch has against some spicier and complimentary sweet notes
Shake all but Champagne, strain into a Champagne flute, top with bubbly.
Created to commemorate the first moon landing. This was the first cocktail enjoyed by the Apollo 11 astronauts upon their return to Earth. Neil Armstrong later sent Joe Gilmore a letter of thanks.
Stir all ingredients with ice, then strain into a cocktail glass. Express orange peel and garnish.
I subbed with appleton 12 and that was delicious also
Shake with ice
Shake well with ice and strain into a chilled martini coupe. Garnish with a dried lime slice.
For the Spiced Chipotle Syrup, gently boil 250ml water in a pan. --- Slice 2 dried Chipotle chillies and remove most of their seeds (the more you leave, the hotter the syrup will be). --- Take the water off the heat and soak the chillies in it for 12 minutes. --- Remove and discard the chillies, then fine strain the water into another saucepan. --- Add 200g caster sugar and 0.1g sea salt, heating gently until both have dissolved. --- Add 3.5ml (approx. 3 dashes) Angostura Bitters, stir and then remove from the heat. --- Allow to cool before bottling. Store in the fridge.
Build in a highball. Fill with ice. Add equal parts vodka, passionfruit syrup, and cranberry juice over . Mix well. Fill with ginger ale. Stir lightly. Garnish with a couple small basil leaves.
Might work well with some muddled basil. For Passionfruit syrup, make 18 oz 1:1 simple syrup. Add 1 cup thawed frozen Passionfruit pulp (Maracuya in Hispanic markets) and 1/2 tsp citric acid. Bottle by the fifth with 2 oz vodka for stability.
Finally found a good source off passionfruit pulp. This is the second thing I thought to do with it.
Stir, strain into rinsed coupe, garnish.
This was not created by Craddock -- it appears in Hugo Ensslin's 1916 book (with Peychaud's as the bitters):
https://cocktailvirgin.blogspot.com/2014/02/merry-widow-cocktail.html
Shake & strain, up. Garnish with cherry.
I think Irish Whiskey might be the last major base spirit without a Last Word variation. So here you go, named in honor of one of my personal heroes, LeVar Burton.
Build in an ice filled highball glass; add grapefruit soda and stir. Top with a lemon slice
Hansen's Natural Sodas are perfect to use in mixed drinks for a cleaner flavor
I wanted to create an effervescent version of a wonderful traditional cocktail without the bitterness you can get from mixing tonic or club with grapefruit juice. Simple and refreshing
