Stir ingredients in mixing glass filled with cracked ice. Strain into a chilled old-fashioned glass. Express lemon oils and drop twist into glass.
"Nannie Dee" is the original name of the ship of which "Cutty Sark" is a nickname.
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
Shake with ice and strain into a cocktail glass.
Old Monk is an Indian rum with a unique, smoky flavor, so no substitutes.
Consider upping lime to 1oz for more tang.
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Old Monk is almost always at Martignetti's and Liquor World in Porter.
I think mezcal would work, but it doesn't have the same vanilla notes that Old Monk has, so it would probably need another ingredient to mellow out the bite.
Gently press mint (8-10 leaves or so) with simple syrup in a julep cup or equivalent. Add Cognac and Rye, preferably high proof (90-106) versions for historical accuracy. Stir gently. Add crushed ice to fill. Stir gently again to raise frost. Add more crushed ice mounding over top of cup. Garnish with mint and optional splash of dark rum. Drink through a short straw.
Muddle a cheek of Pear with Gomme, add rest of ingredients, shake and double strain into rocks glass filled with ice. Garnish with a pear fan.
In a large glass jar, combine the sugar, white wine and vodka and stir until the sugar mostly dissolves.
Slice the oranges and lemon into quarters and add them to the jar.
Scrape the seeds from the vanilla bean and add them to the jar, then drop in the pod.
Cover jar, and let mixture stand undisturbed for 1 month in a cool, dark place. The vin d' orange will take on a slightly hazy, pale orange hue. After a month, remove and discard the fruit and vanilla bean.
Pour the mixture through a mesh strainer lined with a double layer of cheesecloth or a coffee filter, then funnel it back into clean bottles. Seal tightly with a cork and refridgerate.
Use the cheapest white wine, since it's getting mixed with oranges and sugar.
When picking out oranges, shop for ones that are heavy for their size since heavier citrus tends to yields more juice and is less likely to be dried out. Also, if you can't find Seville oranges at your local grocer, order them online from a specialty produce site like melissas.com
This is an aperitif popular in the south of France.
Imbibe Magazine
In a highball glass with cube ice, mix gin and a splash of St-Germaine elderflower liqueur. Top with ginger beer and swizzle well. Garnish with a lime wheel.
Moderated slightly - we're assuming "top" means around 3 ounces in a single rocks glass.
Lightly muddle the lime peel and ginger slices in a rocks glass with the cognac. Fill glass half-way with ice. Stir well for 5 seconds. Add lemonade and cucumber peel. Stir well for another 5 seconds.
Created by a team of 20 mixologists as the "summit drink" of the 2008 International Cognac Summit.
In a mixing glass, muddle the mint with a few ice cubes and the maraschino until the mint is broken to very small pieces. Add more ice and the gin and juice, shake until cold. Strain into sugar rimmed cocktail glass.
Book - The Art of the Bar: Cocktails Inspired by the Classics
Rinse cocktail glass with rosewater. Stir tequila and carpano and strain into glass. Garnish with flamed orange zest and add a few drops of campari to the surface.
Book - The Art of the Bar: Cocktails Inspired by the Classics
Tried it with an inexpensive anejo, and really enjoyed it. Second batch, added a few more drops of rose water to the shaker, and about 1 t of campari. Amazing color and better balance. Great warm weather cocktail.
Looks awesome, though Old Monk is increasingly hard to find around Boston (at least it is at my usual packies). I wonder how mezcal would do in this, I bet mezcal as base spirit would be tasty with some tweaks.