Build over one large cube in a rocks glass. Gently stir.
Shake all ingredients, except Goslings, with lots of crushed ice and pour unstrained into a 12-16 ounce tiki mug. Add a float of Gosling's for the folks who really want to escape their troubles. Garnish with a big sprig of fresh mint, and if the mood should strike you, add a cocktail umbrella and straw.
In the mid 00's, before I spent a few hundred bucks on books about tiki drinks from the likes of Vic Bergeron, Beachbum Berry and such, I had been toying with recipes for a "Mai Tai" because, you know, there weren't enough of them out there already. This is my latest iteration, which my friends seem to like. I'd say the "secret" ingredient is the homemade orgeat, which really makes a huge difference in the depth and complexity of the drink. I've switched up the rums several times over the years, and I have to say that, despite the gimmicky name, Real McCoy makes an excellent rum that works really well in this recipe.
Shake with ice and strain into martini glass. Garnish with a lemon shaving (I use a vegie peeler and just shave the skin without the pith).
A take on the Black Manhattan, splitting the mix with Antica and Montenegro
Good and certainly not objectionable, but more a 3 than a 4. Bourbon makes this more of a spirit heavy boulevardier riff than black Manhattan riff (rye), although the wormwood bitterness and citrus zest of the Montenegro (plus lemon twist) provide more bitter balance than one might expect from the bourbon base. I admit I am not as keen on Montenegro's floral character compared to other amari.
I didn't shake this, the lack of citrus juice would contraindicate doing so.
Muddle sugar cube and bitters in an Old Fashioned glass. Pour equal parts bourbon and strong cold brew coffee. Stir and add large ice cube. Top with .5 ounce Licor 43.
I also used the half ounce Licor 43 as a rinse before mixing as an alternative to adding at the end. Both successful.
Build in ofd glass with huge ice cube, stir briefly, serve.
It must be a good citrus gin.
Depending on the gin you got:
Muddle/ express, timut pepper and/or citrus peels.
Do not be shy, Galliano and PX gonna balance the whole thing...
List of distilled ingredients for this Gin among others:
Sichuan and Timut pepper, citron, yuzu, bitter orange, kumquat.
It's 47%.
Add ingredients to a mixing glass with ice, stir, strain into a chilled Nick & Nora glass. Express orange peel and add to lip as garnish, add Luxardo cherry on pick.
I obtained the St. Raphael from London for historical cocktails, and liked its lush berry/grape flavor and color so much that I began incorporating into other drinks. I love the color that this provides with the Pasubio which has a potent musty blueberry essence. The rye provides a peppery backbone to balance the sweetness of the rest. (I am not particular about the rye chosen, so knock yourself out with your favorite.)
Color/appearance is dark, murky, slightly reddish and purplish brown.
I concocted this in August as a black Manhattan riff with loads of lush grape and berry flavor. I originally used just the orange garnish, and have added a dark Luxardo cherry since it fits so well with the motif and flavor.
I considered some Deep Purple references, but saved that for the Montreux, another Pasubio cocktail.
1. Add the bourbon, lemon juice and simple syrup into a shaker with ice and shake until well-chilled.
2. Strain into a double rocks glass over fresh ice.
3. Float the port on top of the drink by slowly pouring it over the back of a bar spoon.
4. Give the glass a light swirl to move the port across the entire surface of the cocktail.
Prepare chilled glass by smearing lemon around edges below rim to wet, then rolling in ground black pepper or inverting glass and dusting the wetted portion. Add cherry to bottom of glass and use bar spoon to deposit a line of cherry juice along inside of glass just below rim. Stir cocktail with ice and strain into glass.
Use a relatively mild black pepper.
If substituting Regans' Orange Bitters for the Fee Brothers, cut amount by about 50%.
Combine all ingredients in a shaker tin with ice. Shake until well chilled, and double strain into a chilled coupe. Garnish with a lime wheel and serve.
This cocktail is a modification of a Jack Rose, a cocktail that now is too sweet and too tart. I feel like limes are much more tart now than when the cocktail was created. I belived this drink had promise (Much like the Amaretto Sour) and with a little modification i think this both highlights the bourbon and calvados more, while adding a bit of complexity from the absinthe.
The Jack Rose is a classic cocktail, but suffers from a balance problem. I attempted to balance it to the best of my ability.
Jack Rose
Combine all ingredients in a mixing glass. Stir over ive and serve in a chilled rocks glass with a large cube. Zest an orange peel over the top and garnish with the peel.
This rich, hot and spirit forward, syrupy vanilla cocktail is the culmination of all things. It will connect you with all the people who have wronged you and give you syruppy comfort in knowing that you were right.
The vision for this cocktail was born out of a consulting deal for a menu creation that went sour. I was asked by a new bar in the city (that wasnt open yet) to help build a cocktail menu they could launch with their open. We had a tasting and they loved all the drinks. I came back to them with a consulting fee and they felt it was too outrageous but we had a deal thast they would pay me for my time. They never did. I kept that hurt in the back of my mind and when they finally did open (and oh they have such bad reviews) if I were to see some of my cocktails on their menu I could threaten to sue, and I would be awarded for my hard work.
Excellent, 4.5/5, bumping to a 5. These are some assertive components so I was worried something would clash (esp. the Linie or the Caperitif), but instead this made for a complex but rapidly consumed treat. I used Cardenal Mendoza sherry brandy, which I am quite fond of and which seemed to unite everything in this drink.
One of my go to drinks