Combine all. Shake. Double strain. Drink. Enjoy.
For the syrup - a 1:1 mixture of pandan extract and simple syrup
Combine, stir 30 sec, pour slowly.
An umami A-bomb! A very Japanese Manhattan (thus the name) subbing bourbon with Awamori, vermouth with a mirin liqueur and Angostura with Umami bitters. Very balanced, surprisingly mellow & harmonious.
I apologize for the rarity of the ingredients. I just chanced upon them, came up with the idea and was thoroughly wowed, so had to offer this up for anyone who may have access to these ingredients. You HAVE to use a high ABV awamori here. Angostura bitters are a good substitute for the umami bitters BUT, if you're making this and have the other ingredients, then probably you won't need this sub. enjoy!
Build in a mule mug filled 2/3 with crushed/pebble ice. gently swizzle. Garnish (only if you must! with 1 star anise and several crushed unshelled almonds)
A Mediterranean mule. If you have no access to Arak feel free to use another Mediterranean anise (Pastis, Ojen, Raki. Sambuca or Absinthe are less preferred here). Ideal for a very hot day at the beach
Combine all ingredients in a shaker, shake with intent, double strain, finito. Dry shake is optional but why?
Augmenting the dominant coffee notes while keeping the spirit base in check using a mellow gin. Be sure to use the specified ingredients: not responsible for the outcome of any other combo....
Stir with ice and strain into an old fashioned glass.
After making the Crooklyn from the Franklin Mortgage & Investment Co. and noting that it was rather similar to Cure's Black & Bluegrass, I decided to put my own spin on the 3:1 Averna to curaçao with Angostura and Peychaud's Bitters Black Manhattan template. Here, I utilized an apple brandy and mezcal split, and I dubbed it the Devil's Staircase after an IPA on tap at Widowmaker Brewing when I went there several months ago (and made a note of the name).
Shake ingredients with ice
Pour into a old fashioned glass with ice
Recipe suggested lemon peel garnish, but I used lime since it was used in the recipe
I used Flor da Caña, as that is the rum I had.
I was nervous about the heavy dose of maple syrup, but the result was well balanced and not overly sweet.
https://makemeacocktail.com/cocktail/7313/maple-morning/ via a post on Bluesky
Shake; strain; up; garnish.
The NoMad Cocktail Book, p. 95.
Tasty and drinkable but mostly tastes like its ingredients. Lacks depth and complexity.
Drop everything but the beer into a pint glass, stein, or the muzzle your club-butt fowling piece. Pour in the ale with vigor. One quick stir, then enjoy.
I used Bell’s porter and Trader Joe’s French Roast coffee concentrate. I get distinct cinnamon notes from this. Feel free to adjust the coffee upward as much as necessary. If you can handle it, the drink can, too.
“Rattle Skull” variation commemorating the September 1, 1774 Massachusetts militia muster that amounted to a practice-run for the first battles of the American Revolution the following April. Drink up, and keep your powder dry.
Bursting with flavor. I had the standard Choya Umeshu rather than red "shiso" or "extra shisu" infused variants which should add some anise/licorice notes. I also lacked yuzu syrup, but had some kumquat cordial (Death & Co.) begging to be used here. Other subs were Domaine de Canton ginger liqueur and Drillaud Pamplemousse. Definitely to the sweet side, but seems to fit the character of the flavors together.