There is drinking and then there is drinking.
Now that I am maturing I am starting to enjoy a drink every now and then. The difference today
is to enjoy the flavors. I use good booze now, not well liquor, and the results are splendid.
Gin and Campari
2 measures Gin
In a highball glass add ice, pour Campari and gin over the ice. Stir and enjoy.
2 measures Gin (preferably Bombay Sapphire)
1/2 measure dry Vermouth
In a shaker or large glass, add ice, add ice to cocktail glass. Measure gin and vermouth in to shaker. Stir well but carefully to avoid bruising the gin. Empty cocktail glass, strain martini in to the cocktail glass. Olives on the side.
2 measures Gin
1/2 measure dry vermouth
2 dashes orange bitters
In a shaker or large glass, add ice; in a cocktail glass add ice. Measure gin and vermouth into shaker, shake in orange bitters. Stir well, avoid bruising the gin. Empty cocktail glass, strain martini into the cocktail glass. Olives on the side or cocktail onions on the pick and in the glass.
1 measure gin
1/2 measure cherry brandy or Kirschwasser if available
1/4 measure Cointreau or triple sec
4 measures pinapple juice
1/2 measure lime juice
1/3 measure grenadine
Shake well with ice – it should have a very nice thick froth top when you pour it into the glass
Strain into large glass with or without ice. Garnish with umbrella’s, citrus wedges, Maraschino Cherries (with stems). Use a couple of bar straws or one regular straw.
The measure can be whatever you like: 1oz shot or other size.
1 1/2 oz. Death’s Door gin
3/4 oz. Old Overholt rye whiskey
3/4 oz. Carpano Antica vermouth
3/4 oz. orange juice
dash Angostura bitters
Stir with ice until very cold, then strain into a chilled cocktail glass. Garnish with orange peel. (Apologies to Babbitt, but this works much better with Angostura bitters than it does with orange bitters.)
HT to Chicagoist
1 1/2 oz Cognac
3/4 oz Cointreau
1/2 oz lemon
In a shaker add the ingredients to ice. Shake and strain in to a cocktail glass. Bar sugar on the rim is optional. Lemon twist garnish.
This is fun stuff. Be sure to go to Rachel’s blog (link above) to watch the video and her most interesting discussion
This recipe makes two drinks, so set your glassware accordingly.
— 4 oz of bourbon
— 1.5 oz Grand Marnier
— 1 oz grenadine — get the good stuff or you can make it yourself with pomegranate juice and sugar
— 1 oz lemon juice
— 0.5 oz pastis
— egg white (!)
One egg white is enough for two drinks, which is why this is a two-drink recipe.
When you’re making an egg white drink, it’s helpful to first shake everything without ice (it’s called a dry shake) so you get enough egg white agitation to get a good foam.
Then add ice and shake again.
Pour. Get the nice eggwhite foam.
Then garnish with some nutmeg.
2 measures Bonded Rye Whiskey
1/2 measure Sweet Vermouth
1/2 measure Dry Vermouth
3 dashes Angostura Bitters
In a large glass or shaker add ice, chill cocktail glass with ice and water. Add whiskey, sweet vermouth, dry vermouth and bitters to shaker. Stir well. Empty cocktail glass. Strain Manhattan into cocktail glass.