Kashmiri Caipirinha
1 bsp Tamarind (paste)
1⁄2 oz Simple syrup (jaggery or other raw sugar)
1⁄2 oz Lime juice
2 sli Chili pepper (Serrano, thinly sliced)
3 sli Turmeric (about 1/2 inch piece fresh root)
Instructions
Muddle serrano, tumeric root, tamarind paste,
add all liquids, shake with ice. Strain into old fashioned glass, add crushed ice.
Notes
Rim glass with black onion seed and coarse salt
Year
2010
Authenticity
Your original creation
Creator
RIck Di Virgilio, Houston, Tx. The Queen Vic pub
From other users
- Adjust spice as needed. — ★★★★★
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Cleaned up a little - fixed spelling of turmeric, moved serrano to notes, shortened syrup note to avoid line wrap.
Greenhouse Gimlet
Instructions
Shake, strain, straight up, chilled cocktail glass.
Authenticity
Authentic recipe
Source reference
From other users
- Simple gin variation on a daiquiri. Tasty!
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Moderated for style. 1-1/2 lime (juiced) was changed to 1-1/2 oz lime juice, since an average-sized lime yields about 1 oz. We prefer specific volume measurements whenever possible to make the recipe repeatable. Limes vary far too much in size and juiciness to specify them by each.
Also, Art in the Age Sage appears to be essentially a type of gin, so the ingredient was moderated to a brand of gin.
I love that the source says to "measure responsibly", then proceeds to give part units ;) Setting a part = 1 oz. gives you a large drink, but makes the 2:1 sour:sweet ratio make sense. A part = 3/4 oz. means 2 1/4 SAGE, a shade more than 1/2 oz simple, and a bit more than an ounce of lime juice, which I think makes a lot more sense.
SNAP Happy
1 1⁄2 part Ginger liqueur, Snap
1 1⁄2 part Bourbon
Instructions
Shake SNAP and bourbon with ice. Strain into a martini glass and garnish with a burnt orange peel.
Authenticity
Authentic recipe
Source reference
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I'm trying to figure out a way to normalize all the Art in the Age liqueurs, and I think it's best if we call them what they are in the ingredient box (e.g. Ginger liqueur) and use the specific name (e.g. Snap) for the brand. I think we all know (or can find out quickly) that Art in the Age makes these things, and it's not necessary to call them organic.
Thanks,
Zachary
A good base that may invite the addition of a modifier.
the Sixth Borough
Instructions
Stir. Strain into chilled coupe. Garnish with orange twist.
Authenticity
Authentic recipe
Creator
Max Shapiro, Zahav Restaurant, Philadelphia
Source reference
published in Imbibe Magazine March/April 2009
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Colin says this cocktail isn't his. He says Max Shapiro created it.
Interesting, but on my taste-buds the Chartreuse overwhelmed the Nonino.
Tried substituting Benedictine which played more happily.
Missing a little of the zip supplied by the Chartreuse.
The Rumbleseat
Instructions
Shake and strain into a chilled cocktail glass. Garnish with an orange twist.
Authenticity
Authentic recipe
Creator
Brian Dressel, Bar Congress, Austin, TX
Source reference
From other users
- Like a rum based sidecar... will try it!!
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The SAGE Blossom
1 1⁄2 oz Herbal liqueur (Art in the Age Sage)
1⁄2 oz Campari
3⁄4 oz Lemon juice
2 ds Bitters, Angostura Orange
Instructions
Shake all ingredients vigorously in a cocktail shaker. Strain into a chilled martini glass
Notes
You can find out more about SAGE at http://www.artintheage.com/spirits-landing/sage/#about
Year
2012
Authenticity
Your original creation
Creator
Will Gabriel, Klein, TX
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Tried this combining izarra green and elixir chartreuse instead of sage liquor. And used belvoir ginger cordial. Good overall. Campari is mild. Strong spicy ginger and herbal liqueur worked perfectly.
I tried to up campari and herbal liqueur by 1/4 each but the balance vanished.
Rhubarb Jimjam
Instructions
Shake, strain, rocks, lowball
Notes
Art in the Age Rhubarb Tea (formerly Rhuby) is a 80 proof rhubarb-based modestly sweet liqueur
History
Inspired by the Averna Jimjam. Revised: added the orgeat to improve the flavor and acid balance.
Year
2013
Authenticity
Authentic recipe
Creator
Dan Chadwick, Kindred Cocktails
From other users
- Fruity and deceivingly powerful.
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Dan likes 'em tart! Tres bon!
Yeah, Stew it was a tad tart, which is surprising. I revised the recipe to include a touch of orgeat, which adds nice depth and couterpoint to the rhubarb, while tilting the drink slightly sweeter.
Calico Jack
Instructions
Shake with ice, strain into coupe glass. Float thin lime slice wheel on top.
Notes
Rich dark rum coupled with complex Hum, brightened with splash of lime makes you wish you were part of Calico Jack's crew.
Year
2012
Authenticity
Your original creation
Creator
Tespo, Buffalo
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the Nevins
Instructions
Shake with ice. Strain into coupe. Sugar rim optional.
Notes
The Playboy recipe calls for 1/2 oz. Grapefruit juice.
History
First appeared in the pages of Playboy in 1953. Reappeared in 1971 in the Playboy's Host and Bar Book. 1977 appeared in Jones Complete Barguide by Stan Jones
Year
1953
Authenticity
Unknown
Source reference
Ted Haigh, Imbibe Magazine March/April 2010
From other users
- used grapefruit instead of oj - try backing off grapefruit
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