Stir, serve over ice, mint sprig for garnish.
Shake, strain, serve on ice.
A tamer jungle bird/tia mia mashup.
Shake everything but horchata/bitters, strain onto ice in rocks glass, float horchata, add bitters.
-half rim rocks glass with salt
-shake all other ingredients (including pinch of sea salt)
-double strain over fresh ice
-garnish with lemon wheel and pineapple leaf
Imbibe.
Muddle the strawberries. Add everything else. Swizzle until ice forms on the outside of the glass.
Ice, shake, strain.
Updated to 1/2 oz chartreuse.
variation from Jim Meehan’s 2011 PDT Cocktail Book
Not bad. Comes over as a little heavy on Chartreuse for me, but maybe that's the point. Blends well with the botanical in the gin, but it's definitely a herbal-heavy drink. The grapefruit and simple syrup add that touch of sweetness that round it out nicely though. Would have it again, but maybe bring the chartreuse down to 3/4 of an ounce and add a bit more grapefruit juice.
Shake, strain, cocktail glass.
Combine all ingredients in mixing glass, add ice and stir, strain over ice in double rocks glass, garnish with home-made brandied cherry.
Cherry is predominant nose, rye leads in the taste, followed by dry and dark cherry. The vanilla of the bitters ties everything together.
My modification of The Steadfast cocktail, which I encountered on the "Crepes of Wrath" website and is credited to Food Network star Ted Allen. I felt that the original bourbon-based recipe would be too sweet and decided to replace it with a spicy rye and reduce the maraschino. I approve!
Very tasty! No brandied cherries, so I used a splash of homemade cherry brandy (from Serious Eats), which adds a little extra sweetness, but is very enjoyable.