A small wedge of lemon squeezed over and dropped in.
Shake and strain
You could try Canton instead of Ginger Wine.
Stone's Special Reserve Ginger Wine is better than the cheap stuff.
Shake with ice and strain into a cocktail coupe.
Agree. Half the StG. Bright and summery. Think watermelon Jolly Rancher.
Agree. Half the StG. Bright and summery. Think watermelon Jolly Rancher.
Shake with ice, strain.
used Patron aranja & JDrye
I like the quotes in "Frederic"...
Fixed that for you. Thanks, Zachary
Dry shake, shake, strain.
OK, I'm in the process of fixing this drink - it's a classic, but the link was dead. Updated link to original 1892 source. So about this - the text is the juice of a lime, a spoon of sugar, a squirt of seltzer, then 1/2 applejack and 1/2 peach brandy and an egg white. Shaken and served in a goblet. Before the mid 70's, applejack wasn't GNS + apple brandy but Lairds has fixed that now with a straight version. I'm guessing the peach brandy wasn't aged. I'm ok with a 19th century lime being 1/2 oz. If I had to guess, the volumes of the spirits should be 1.5 oz which would make this 5 ounces pre-shake and 6 1/4 post which I'm guessing would fill a "goblet". Does anyone have thoughts about the rationale? Thanks, Zachary
I'm drinking one of these - .5 lime and a fat teaspoon of white sugar, .5 club soda, 1 egg white, 1.5 ea peach brandy (unaged) and Laird's Bonded. I'm going to set the recipe as this because it is kind of delicious. I suppose it's a sour by 19th century standards, as the .5 lime is more for aroma than much else. It's a shame that peach brandy is hard to find and expensive when you do. For posterity, the former recipe was 2 oz of the brandies, 1 oz lime, 1 bsp sugar, 1 egg white and 2 oz soda. Thanks, Zachary
Shake over ice, strain in the glass of your choice
I altered the Piccadilly to the Mayan French recently and this was a natural curiosity and convenient backstop as the Lillet is near empty.
Original Piccadilly found on cocktaildb.com but recipes for Piccadilly abound.
Really liked this. Made with Ango, Vermut Lustau (so maybe technically a Greco Spanish Piccadilly?), Tanqueray 10 and halved the Ouzo to taste. A complex, cold, strong gin cocktail.
Shake. Strain to rocksglass over fresh ice. Top with soda. Garnish with lime spiral and be sure to express some of the oils over the top of the glass.
The Spiced Bitters is a 50/50 blend of Ango and Allspice Dram, and is taken from a recipe featured at Metrovino, Portland.
Was playing around with the homemade ginger liqueur and this drink was the result.
It's rare that lime oils both taste good and are essential. This one is simple but really lovely!
Combine all ingredients over ice and stir. Strain over a large ice cube in a rocks glass.
Wild Turkey 101 gives nice spice that helps balance the bitterness of the Ramazzotti and sweetness of the Doubonnet. The orange bitters add a nice level of complexity. NOTE: Try filling balloons with water and freezing them to produce spheres/tear drops of ice...perfect for rocks glasses and very little dilution.
I'm currently in the middle of graduate school mid-term exams and was inspired by the history of the Boulevardier Cocktail; if the legacy of the classic American cocktail can survive Prohibition, I can survive these exams...and enjoy a tasty drink along the way!
Shake over ice, strain into a chilled Rocks glass, garnish.
"Breakfast at Brennan's... and Dinner Too" (1994), pg 270
Curated this. Rewrote this - it originally had more booze than dairy (2 oz brandy to 1.5 oz milk). I found a recipe from a Brennan's cookbook, and updated the drink to reflect what is probably a more traditional version of things. Thanks, Zachary
Garnish: lime wheels, edible orchids and long straws (optional)
For the Allspice Syrup
Simmer one liter of simple syrup with 4 oz. of freshly ground allspice over medium heat for 10 minutes. Remove from heat and let steep for another 10 minutes. Strain through a double layer of cheesecloth to remove loose spice into a clean glass jar. Keep refrigerated and use within one month.