Sunday, June 14, 2015

Breakfast at the Italian Farmhouse

1) Combine 4oz espresso with 1 tsp demerara raw sugar
2) Dry shake 1 egg and 1 oz Cynar
3) Combine shaken ingredients with espresso in shaker
4) Add to shaker:
    * ice
    * 1 tsp balsamic vinegar
    * 2 dashes Angostura bitters
    * 5-8 drops vanilla
5) Shake vigorously. Double-strain into glassware of choice (I used a martini glass).

Still searching for a name. Currently thinking "Breakfast at the Italian Farmhouse"

Friday, November 28, 2014

Pear Ginger Concoction

Decided to try to make a pear ginger concoction and it came out really well.

* 1.5 Rye
* 1 freshly squeezed pear juice
* 3/8 Agave nectar
* 1/8 fresh ginger juice. 

If you're a total ginger freak, can up this to 1/4 oz ginger. 

Saturday, November 16, 2013

Bitter Mai Tai

* 1 Smith and Cross Rum

* 1 Campari

1 Lime juice

* ¾ Orgeat

* ½ Cointreau

Shake with ice, serve in rocks glass over crushed ice. Garnish with orange slice. 

Friday, April 13, 2012

Old Pal

Equal Parts:
This becomes a Boulevardier if you swap Bourbon for Rye.

Tuesday, March 6, 2012

The Guadalajara

I'm a dangerous guy: I have a bottle of Fernet Branca and have no idea what to do with it. Fernet is bitter and aromatic, to the point that the wikipedia article goes out of its way to mention that "[its] strong taste can overwhelm other ingredients."

I decided I would use tequila as the base for this cocktail, and did a quick google search, which led me to the Guadalajara recipe on Cocktail Quest:

  • 2 Tequila
  • .5 Fernet Branca
  • .5 Agave Nectar
  • 2 dashes Xocatle Mole Bitters
The recipe also recommends squeezing the oils from a grapefruit peel, but I didn't have one handy.

It's yummy and a good use of Fernet Branca, should you find yourself with some to spare.

Wednesday, August 3, 2011

Mescal Rosita

Another fabulous cocktail from the geniuses at Drink. Joe made this one for me, as part of a series of drinks that include Campari. 

The formula:

It's delicious! When making it at home, I used Cocchi Vermouth di Torino, which is not the same, but it is in the right ballpark. If you like smoky, slightly bitter, complicated things, this is for you.

Wednesday, July 27, 2011

Three G

Need more bars? Try a 3G cocktail! I found this recipe over at Bar None Drinks, but added a dash of grapefruit bitters to perk it up a bit.

  • 1.5 Gin
  • 1 St. Germain
  • .5 Domaine de Canton Ginger liqueur
  • 1 dash Grapefruit bitters
I didn't have Ricard, so I rinsed the glass with Chartreuse instead. It came out quite well.