Shake Cynar, lemon, simple, and mint. Strain over ice; top champagne.
Garnish w/ mint sprig.
Stir & Strain, Coupe, Fresh Ginger.
I was reluctant to try this because 1/2 oz of ginger liqueur scared me a bit, but I decided to go for it as I love the other 3 ingredients. I really enjoyed this very herbaceous, bitter and somewhat spicy cocktail, however it needs a better name. Unless you have an extreme sentimental attachment to the name (and listening to music while making it doesn't count), I propose the name Gasparro, named after the designer of the Kennedy half dollar.
Stir & Strain, Coupe, flamed orange peel
A very, very pleasant drink with, as expected, fruity overtones. On this, my first try with "The Minton," I made some small changes. Of course, I don't know if the changes made the drink betterr or worse--or no difference at all. However, the changes resulted in my rating the cocktail at 5. The changes were small: (1) To tone down the anticipated sweetness, I used 1/4 oz Aperol and 1/4 oz Campari. Thus the sweetness of the Aperol was there, but just a tad of bitterness floated to the top due to the Campari. (2) with the three dashes of orange bitters, I used four drops for each dash, not the traditional three drops. Each dash had two drops of Regans' orange bitters and two drops of Angustora orange bitters. I have seen a number of cocktail recipes that combined these two brands into what was called "house bitters." The change in taste is subtle.
I would like to get some feedback on changes I made--for better or worse. I would like to hear what changes others have made and what the results were. Meanwhile, drink up, but drink responsibly.
Blend everything on high for 5 seconds and pour, unstrained, into a tall glass. Garnish with a pineapple spear (dash) and three cocktail cherries speared together (dots)
In Morse code, three dots and a dash is "V", the symbol for the Allied victory in World War 2. Matt "Rumdood" Robold likes Clement VSOP and El Dorado 12 for the respective rums.
Sippin' Safari, Jeff "Beachbum" Berry, pg. 63
Paul McGee must be a fan of this drink since he named his Chicago tiki bar after it. He altered the recipe by changing the OJ to curacao and shifting some proportions.
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Blend everything and pour unstrained into a tall glass and top with more crushed ice.
I think subbing Flor de Cana (or Havana Club) white might be nice here. The passionfruit syrup can be made by defrosting frozen passionfruit puree and mixing it with an equal part of simple syrup.
From the Pieces of Eight restaurant in Marina del Rey, California
Beachbum Berry Remixed, pg. 79
Stir, strain, straight up, cocktail
Original recipes calls for 2:1 + 1 dash each. User earlofego on eGullet recommends a 50:50 mix of CioCiaro and Toriani Amer to sub for this historic Amer Picon.
Pioneers of Mixing at Elite Bars: 1903-1933, http://cocktailvirgin.blogspot.co.uk/2012/01/brunswick.html
Taste mostly Cognac. Very dry.
Only for Cognac lovers or dry stuff.
Made with the exact measurements above, Ferrand 1840 for the cognac, Dolin Blanc subbed for the dry vermouth, and CioCiaro for the Picon--I give it 4-1/2 stars with those specs. Is this another recipe where "French Vermouth" might have been mistranslated?
Build over crushed ice in an old fashioned glass & stir gently to incorporate. Twist, rim & drop lemon peel.
Out of cherries and low on rye, this is my take on a Midwest- or Wisconsin-style Manhattan.
Muddle the figs in the base of a shaker. Add the remaining ingredients and shake with ice cubes. Double-strain over one large ice cube into a rocks glass and garnish.
Aged vinegar adds an unexpected pop of flavor to this fresh fig and Cognac cocktail.
Rinse chilled rocks glass with Chartreuse, build rest of drink in glass over large ice cube, stir, garnish, serve.
Ice in mixing glass, stir, strain into coupe glass.
also nice with Peychaud's bitters instead of angosturra