Grace Under Fire
Stir with cracked ice, strain, and serve on a rock with a grapefruit twist.
Mezcal and elderflower stand up well next to each other. Sriracha adds just a hint of heat and accents the elderflower.
Stir with cracked ice, strain, and serve on a rock with a grapefruit twist.
Mezcal and elderflower stand up well next to each other. Sriracha adds just a hint of heat and accents the elderflower.
Shake and strain into a rocks glass filled with crushed ice.
We like green Chartreuse for this one.
Stir in mixing glass with ice, strain into coupe
Minor edit: changed Lillet Rose to a brand of Aromatized wine.
Stir in mixing glass, strain into coupe
Old Fashioned Maple Bun
by candlepowerdiety
2 1/2 oz Maple Rye, Tap 357
1/4 oz Cinnamon Schnapps, Goldschlager
2 ds Bitters, Fee Brothers Old Fashion
I used Fees Cranberry bitters in place of Angostura, which worked to make a brighter drink.
I haven't tried this yet, but it's a great idea! I'm looking forward to this one.
I make a variation of this with Cornelius Applejack, which is aged in ex-bourbon barrels lending it more of a whiskey profile than a brandy one. Works really well with the maple syrup.
Put 4 ice cubes into a ~12 oz tall glass. Add absinthe,gin,bitters,lemon juice and swirl around to mix. Top off glass with tonic water. Stir and serve.
This combination of absinthe, gin, and bitters give an earthy flavor and brings out the sweetness in the tonic water. You can also substitute lime juice for lemon juice.
It started from a trail and error of what tastes good together.
Since the recipe has very specific ingredients, I have tried variations to see if the recipe can 'opened' up. I have tried both Ransom Old Tom and
Plymouth for the gin; they both work but the Death's Door gives you a better flavor. With the tonic water, I have tried brands with and without corn syrup sweetener. It turns out, the corn syrup sweetener works better.
Always hate to be negative but not really a fan. In fairness, did not have Death's Door on hand so used Berkshire Mountain Greylock. Not surprisingly, the absinthe dominates. Couldn't see serving as an alternative to a G&T.
Shake on ice, strain into vessel of choice, add cherry.
Shake vigourously with ice, strain on ice, serve with expressed grapefruit peel and lavender sprig
You might want to go up to 2-3 dashes lavender bitter. But Scrappy's has very strong taste.
Inspired by a london trip and a bottle of lavender bitter.
Moderated slightly to change units to volume. Originally specified as 1/2 part (and I think you meant 1/2 each) lime. Limes are generally about 1 oz. Similarly I change 1/2 "part" grapefruit to 3 ounces, since a whole grapefruit yields about 6 oz of juice.
Thanks Dan
Shake on ice, strain, enjoy
Don't get cute and put a Luxardo in it, this is the only drink that de-enhances with such a gem; a large snifter is suggested for serving - full olfactory experience is the point here
Rinse a chilled cocktail glass with Absinthe. Stir pisco, vermouth, strawberry infused St. Germain and bitters with ice and strain into prepared glass. Garnish with lemon peel.
This is really good; funky, fruity, a little floral, not too sweet. I love this combination of spirits, and never would have thought to put them together on my own. I muddled a little fresh strawberry in place of the infusion. One of my favorite Pisco cocktails so far- thanks!
Shake over ice, strain, add cherry. Heavy old fashioned glass is the vessel of choice.
Can substitute Old Grand-Dad for Wild Turkey 101.
For the vanilla-infused bourbon, use any brand of vanilla extract that has a bean in it (once empty of the original contents) and then refill it with bourbon. . Repeat for the rest of your life. The vanilla bean/seed will last a long time.
Thanks for posting. Moderated slightly to fit our style guidelines. By "Mix", do you mean to slightly crush the cherry? What glass do you use? How much is "some syrup"? We we converted the units to ounces (1 part = 1 ounce), it would come out to a nice sized drink, and the awkward 1/10 part would be about 1/2 tsp.
take a look, i made some edits based on your suggestions
What color Chartreuse do you prefer here?