Shake. Garnish with lemon wedge or a cherry.
Add ingredients over ice and stir, strain in chilled cocktail glass. Garnish with 1/2 an inch of foam.
To make orange foam. 1/2 cup orange juice. 2 egg whites. 1 ounce simple syrup. 1/3 cup water. Put in whip cream dispenser and chill for at least 2 hours.
This drink is good without the foam as well.
Liquids: Shake > Strain > Coupe... Garnish: Squeeze > Rim > Drop
When lemon juice is particularly tart, garnish is recommended.
Shake, strain, chilled cocktail glass.
Created for MxMo LXV, the theme being equal parts.
Shake on ice, strain in snifter.
Optional Luxardo and/or a dash of bitters of choice - this would make it a Dirty Lilac.
Enjoy slowly until it comes back up in temperature for the full taste/smell experience.
A fine alternative to a generic martini... It tastes lighter and has a nice little bit of nuance to it. I'm very surprised that the St. Germain shines through as much as it does (it's still very mild, but a welcome addition). I'll eventually try to add some Luxardo though I have a feeling that it may overpower the drink... anyways, all in all very nice!
Stir. Up. Orange Peel.
I have to admit that I'm frightened of the combination of funky hogo from the Smith & Cross and juniper from the gin. Has anyone tried this? Like beauty and fashion, it's sometimes hard to tell whether a cutting-edge creation is really great ... or really awful.
Hello, Dan. I didn't make this drink for the shock effect or to be cutting edge. Just wanted to marry some bold flavours and have fun. It's just a drink. I suggest you give it a go and see what you think. And please report back if you do!
Fear not Dan, this is definitely something worth trying. I didn't have any oranges for the garnish, but I don't think it really needs it. This seems like a drink that would feel right at home in Beta Cocktails.
Just make sure to finish it before it warms up.
Very good and subtle. Very Nice use of Smith and cross. Made with Yellow Chartreuse, cinzano, half plymouth and shetland reel gin, Grapefruit peel. Will make again without doubt.
Transatlantic rum 2014 Fidji, Bombay, green izarra, Cocchi torino, peychaud. Very different from the original recipe, sweeter, intense rum forward without too much funk. Subtility disappear. Much more interesting to stick to orignal.
Rim glass with celery salt. Serve with ice. Garnished with a celery stalk and lime, pickles and olives on a skewer, and/or pickled asparagus.
Clamato is a drink made of reconstituted tomato juice concentrate flavored with spices and clam broth. This cocktail can almost become a salad in a glass, if served with plenty of garnishes.
Curated slightly - moved the note on Clamato to the notes section instead of inline with the recipe. Changed the ingredient "salt and pepper" to "salt" and "black pepper".
Oh, and when you say "dash", do you mean "pinch"? 3 pinches of salt seems like quite a bit for a drink that's got 5 ounces of Clamato in it.
Dash was the term wikipedia used as a measurement, so I went with that... since I usually mean it to be "shakes" I would use three shakes. Perhaps pinch might explain it better.
I was taught to use 1-2-3-4-5: one (a generous one) ounce of vodka, two shakes of the hot sauce bottle, three shakes of salt and pepper, four shakes of the worcestershire sauce bottle, and 5 ounces of clamato.
Thanks!
Shake and strain into a chilled cocktail glass.
This is spectacular!!!
Really nice. Had a delicious peppery flavor.
Delicious. Made with reposado.
Gently muddle mint, simple & lime; build; stir; smack and garnish
The Centaur is the logo of Rémy Martin.
According to Darcy O'Neil, the history of this drink is unknown, but he believes that it is a relatively new concoction, created by Rémy Martin. The only other reference to this drink is on their website and in a bartending trade magazine.
Moderated to conform to Darcy's recipe, which is not currently on the Rémy Martin site, and to simplify the instructions. Lime juice should be fresh, not Rose's, as lime cordial would make this way too sweet. The current Rémy Martin site lists a variant, the Centaur Spice, which lacks the lime and mint.
Thank you. I am new to the site and still learning how to use it. I had wanted to say use fresh lime juice as well as using homemade simple syrup. I'll get the hang of it. Love the site and I am excited to try new things and hope to have something decent to offer as well.
tasty even when we didn't have mint. Put lime zest for garnish
Great cocktail
Shake with ice, strain into vessel of your choice.
The base of this drink is a tisane of hibiscus flower (known as Flor de Jamaica in Central America). It is sold in various commercial and quasi-commerical forms in Central America (typical grocery stores and roadside stands) and is something of a novelty in the US (I had a fine hibiscus-laced bourbon cocktail in San Francisco recently (Mina's Clock Bar in the St. Francis Westin, ask for Jeannie)).
The honey provides a fundamental magnoliophyta underpinning to the cocktail. Since suggested to be local to El Salvador for this drink, it would be a native, broad angiospermic cross-section of local flora used by the bees. Any honey could be used for this aspect but it wouldn't be Salvadoran Flor, it would be a xxxx Flor....
Finally the ron, spec'd here as Flor de Cana. This is available in the US, it isn't completely embargoed, but it is still a bit of a rarity and if you can find it, it is quite nice. I used a 7 but the longer aged are even more smooth.
Now that I am home I am going to try a dash of Elderflower liqueur, too.......
Mama needed a drink and I was ready to accommodate with a local/native concoction.
Finish is too sour...too much naked lime juice tartness. It needs just a touch of sweetener, maybe a touch of falernum or a teaspoon of demerrara syrup.