Build in a brandy snifter.
Stir, strain, cocktail glass
An ode to a Manhattan with holiday flavors.
Stir and strain into a chilled cocktail glass.
In saucepan, heat simple syrup with earl gray and herb sprigs over low heat. Crush leaves with a muddler as you stir. Filter. Put syrup in mixing glass and add fresh lemon juice, rye, and ice. Shake for 15 seconds. Pour into cocktail glass. Garnish with cherry and lemon slice.
May substitute Bourbon
Wine Spectator
Shake once without ice and once with. Strain into a cocktail glass and garnish with drops of Angostura Bitters.
(*) Note that the original, the Aster Family Sour, calls only for egg white.
Flip version of the Aster Family Sour. (The sour is by Rob Roy's Zane Harris from Food & Wine: Cocktails 2011.)
The Flip was my variation of it: https://cocktailvirgin.blogspot.com/2012/04/aster-family-flip.html
The Sour was created by Rob Roy's Zane Harris from Food & Wine: Cocktails 2011.
Thanks for the clarification. I have curated to list you as the creator with your blog link for the reference. I have added the note about the original recipe that was the inspiration. Since this is a single ingredient variation of an existing recipe, I am listing it as an "altered recipe", although since it has its own name, I could have listed it as "authentic"...it is both.
Dry shake, chill & strain into chilled coupe. Garnish with nutmeg & cinnamon.
Build, stir & pour over crushed ice in a highball glass. Garnish with wide orange twist.
(May be heated and served in a pouse cafe.)
Shake and double-strain into chilled martini glass. No garnish.
Shake and double strain into chilled martini glass. Garnish with lemon wheel.
Mix and shake. Serve on the rocks in a martini bowl or lowball glass. Twist of lemon.
Rich, redolent cocktail that, though highly accessible, hints at exotic depths of spice. (Lime juice also works very well.)
KC has made me aware of the Metamorphosis (served at the Eastern Standard in Boston), which uses honey syrup instead of the simple syrup used in this recipe. I've tried both (several different kinds of honey even), and this recipe is superior. The honey just muddies the complex spice profile of the Becherovka.
Something I whipped up to make use of the Becherovka my wife had in the freezer.