Stir and serve up.
A reasonable balance, but a little too many different herbal flavors going on in this cocktail.
Shake, strain, straight up.
http://www.foodrepublic.com/2011/08/16/naked-famous-mezcal-cocktail-rec… - also Death and Co. pg 185
Curated only to add attribution and garnish. Thanks, Neel M, for the tip.
Updated this as per the recipe in the Death and Co. book, which specifies no garnish.
Thanks,
Zachary
Diego Valencia's Naked in the Desert subs sotol for the mezcal, serves on the rocks, and garnishes with a grapefruit twist and 6 drops Angostura bitters.
A variation I like: Anejo Mezcal, Lemon instead of Lime, and Green Chartreuse instead of the Yellow. Add a handful of drops (maybe a dash) of Scrappy's Firewater bitters, to taste.
A new classic. I had a variation called Naked and Infamous (a common name) at Protocol in Amherst, MA that subbed Liquore Strega for Yellow Charteuse. Very good a nice option for these relatively Charteuse-starved times.
Stir, strain, rock, garnish, twist.
Made this tonight subbing Campari for the Cynar (I'm out) and adding a dash of Bittermens Mole bitters. Really good for those who like Boulevardiers/1794s/Old Pals.
Boozy, and enjoyable.
Rinse, stir, strain, rock, twist.
Shake, strain, vessel of your choice.
Hot pepper-infused honey is available commercially as Mike's Hot Honey.
Shake, strain, up.
Savoy Cocktail Book, 1930.
Very tasty and unique! Would make again.
Tried it with a couple different gins. The bitterness of vermouth comes through with Plymouth. Used the Bombay London Dry (not sapphire) and it was well balanced, not too sweet, not too Dry, not too acidic.
Shake, strain, up.
Originally made with Noilly Prat Ambre. The creator suggests substituting Cocchi Americano.
Combine all ingredients in a shaker, shake well, strain into a chilled glass and garnish.
To infuse the pisco, steep one cup of dried chamomile flowers into one 750 ml bottle of pisco for four days. Double strain into a clean glass bottle.
Shake once without ice and once with. Double strain into a Highball glass containing 1+ oz soda water. Garnish with 5-6 thin cucumber slices on a skewer and add a straw.
Is there a recipe for the cucumber syrup?
Also, I am curious if the lime juice curdles the cream? Sounds interesting!
1:1 cucumber juice to sugar.
The lime juice doesn't curdle the cream; the acid from the lime helps emulsify the egg white, just like in a Ramos Fizz, and both the cream and the egg white contribute to a creamy mouth feel. Give it a try! It's an adventurous but refreshing drink.
Add all ingredients except sherry and bitters into a Collins with crushed ice and swizzle until the glass is frosted. Top with ice, float sherry, garnish with bitters. Add straw.