.5oz Lemon Juice
.5oz Simple Syrup
Sparkling Wine
Shake gin, lemon juice and simple with ice. Double strain into a Champaign flute or white wine glass and top with sparkling wine.
Showing posts with label Classic. Show all posts
Showing posts with label Classic. Show all posts
Manhattan
2oz Rye Whiskey
1oz Sweet Vermouth
2 Dashes Angostura Bitters
1 Dash Orange Bitters
Stir all ingredients in a mixing glass with ice until cold. Strain into a chilled coupe. Garnish with a cherry.
If you want your Manhattan with a touch of sweet, add a scant bar spoon of the juice/syrup from a jar of cherries.
Whiskey Highball
I've ordered many a whiskey & soda at my favorite dive bar. This ain't that.
The difference is in the details. It starts with the glass. A highball glass should be tall, slender and hold a mere 8-12oz. Ice cubes should be large. The soda water chilled. The whiskey should hit the sweet spot between everyday and birthday. The citrus I leave to you, just use sparingly.
Chilled Sparkling or Soda Water
Citrus Peel or Wedge
Add ice to highball glass, stir until the glass begins to chill. Drain water. Add whiskey, gently stir. Add soda water. Garnish with citrus.
Martini
Also known as the Crystal Clear Yum-Yum.
.75oz Dry Vermouth
Couple Dashes Orange Bitters
Still ingredients in a mixing glass with ice until cold. Strain into a chilled cocktail glass. Garnish with a lemon twist.
Vesper Americano
Most reasonable recipes for this cocktail add up to 3 ounces, but this is The Forbidden Patio. So here's 4 ounces.
1oz Vodka
1oz Cocchi Americano
1 Dash Bittermen's Hopped Grapefruit Bitters
Stir ingredients together over ice. Strain into a chilled martini glass. Garnish with a citrus peel.
Corpse Reviver No. 2
1oz London Dry Gin
1oz Cocchi Americano or Lillet Blanc
1oz Cointreau
1oz Lemon Juice
1 Dash Absinthe or Pernod
Shake everything together with ice and double strain into a chilled martini glass. Garnish with an orange peel.
Rickey
Named for 19th century Washington DC lobbyist Joe Rickey, this drink was invented in what is now one of the most boring hotel bars in our nation's capitol.
A highball style cocktail, you can use almost any spirit here, but gin or bourbon are best.
The Juice of Half a Lime
A Couple Ounces Soda Water
Add spirit and lime juice to a glass with ice, top with soda water and stir. Garnish with lime.
La Florida
Invented by Constantine Ribailagua at Havana's La Florida hotel in the 1930s.
.5oz Sweet Vermouth
.25oz White Creme de Cacao
1tsp Grenadine
1tsp Dry Curacao
1oz Lime Juice
Combine all ingredients and shake over ice. Double strain into a chilled glass. Garnish with orange peel.
Mojito
2oz White/Silver Rum
5-7 Mint Leaves
.75oz Lime Juice
.5oz Simple Syrup
Club Soda
Add everything but the club soda to a highball glass and gently muddle the mint -try not to tear the leaves. Add ice and stir until the glass starts to chill. Top with club soda and stir gently a few times. Garnish with a lime wheel and a mint sprig.
Army & Navy
2oz London Dry Gin
.75oz Lemon Juice
.75oz Orgeat
2 Dashes Angostura Bitters
Shake ingredients with ice and double strain into a chilled glass.
Gin & Tonic (Syrups)
There are complicated drinks on this blog and then there are simple classics. Since it's technically the unofficial start of summer, whatever that means in 2020, let's explore the Gin & Tonic.
We're not talking about your standard bar G&T, or even the version with the fancy tonic like Fever Tree or Q. Today we're focusing on tonic syrups. Once you try them, you'll never go back. Don't get me wrong, I love a classic Gin & Tonic, but the syrups are where it's at. They are funkier and fun. And each syrup is different. I have four in the house now.
The best is Jack Rudy Co. Elderflower. The Elderflower brings a nice floral edge (note to self: next time I'm going to experiment making a Gin & Tonic with fancy tonic and an once of St-Germain, but that's a different post). My advice -- buy a couple different syrups and play around.
You can use the same proportions for all tonic syrups.
2oz London Dry Gin
.75-1oz Tonic Syrup
3-4oz Club Soda
Lime wedge
Build in a rocks glass over a big cube cracked with a bar spoon. Stir. Drink.
Toronto
Hello darkness, my old friend. March returned to Seattle today, so it's time to experiment with one of my favorite cocktails for the dark months. The first cocktail I learned to order and then make was a Manhattan (I have a lot of Manhattan stories, one that starts at the Playboy Club in Vegas and ends with my wallet a lot lighter after and ill-advised stop at the Black Jack table). Manhattans can be sweet, so one day I went in search of something different. Murray Stinson, the legendary Seattle bartender introduced me to the Toronto. It's great. It makes you wish you had a fireplace to sit near while drinking. The simple syrup rounds out the drink, keeping the herbal bitterness of the Fernet from taking over.
About the Fernet -- the Fernet Branca is great, but can be a bitter bomb -- Jaeger without the sugar. I've been trying different Fernets and love Townshend Fernet. It's still bitter and weird, but more complex, more drinkable. So I've been using that.
2oz Monkey Shoulder Blended Scotch -The standard recipe calls for Canadian Whiskey or Rye, but the maltiness of the Scotch is quite nice here.
.75oz Fernet -I like the bitter so I went with 1oz for this drink.
.25oz Simple Syrup
2 Dashes Aromatic Bitters -I used Basement Bitters aromatic.
2 Dashes Orange Bitters -I used Regan's No. 6.
Chill a coupe. Add the ingredients to your mixing glass. Stir with ice. Serve up, with a twist of lemon.
Find a fireplace. Sit. Drink.
Aviation
2oz London Dry Gin
.75oz Lemon Juice
.5oz Maraschino Liqueur
.25oz Crème de Violette
Shake with ice and double strain into a chilled glass.
Boulevardier (with Byrrh)
I've seen this called a Byrrh-vardier. That's dumb. You're just using a different fortified wine for 1/3 or the drink. Byrrh (pronounced like beer) is different. It's richer than your standard sweet vermouth and can stand on its own as an aperitif. I really like a Boulevardier -- it's refreshingly astringent. The Campari it normally calls for complements the rye, and you end up with a spicy, citrusy summer (but also winter) drink.
I'm all evens on my Negroni-style drinks 1 to 1 to 1.
1.75oz rye -I used High West.
1.75oz citrus bitter -Most recipes call for Campari, I used Luxardo Bitter here.
1.75oz Byrrh
2 dashes Boston Bittahs -Using orange bitter is also acceptable.
Build the drink in a rocks glass. Garnish with a flamed orange peel if you're feeling fancy.
Gin Gimlet
2oz London Dry Gin
.5oz Uncle Val's Botanical Gin
.75oz Lime Cordial or Rose's Lime Juice
Shake over ice and double strain into a chilled coupe. Garnish with a lime wheel.
You can make a gimlet with just London dry gin, but the Uncle Val's adds a floral depth that takes the gimlet to the next level. A lime cordial like Rose's is not negotiable; recipes that call for simple syrup and fresh lime juice result in a cocktail that is too sweet, sharp and sour.
Old Fashioned
2oz Whiskey
1 Sugar Cube
2 Dashes Angostura Bitters
1 Dash Orange Bitters
Add the sugar cube to an old fashioned glass and soak with bitters. Muddle the sugar to dissolve, add ice and the whiskey, stir until chilled. Garnish with an orange peel and a cherry.
I think rye is the best whiskey for an old fashioned, but this simple formula works with a lot of spirits. The cocktail pictured was made with a XO Barbados rum and Burlesque Bitters.
Pimm's Cup
The 19th century was great -- you could distill a liqueur with herbs and call it a health drink. That's how Pimm's was born - a fishmonger in London named James Pimm created it. He went on to own several oyster bars and I bet Pimm's went pretty well with the oysters. Over the years there have been at least 6 versions of Pimm's with a different spirit as a base. Today we're dealing mainly with the gin based Pimm's #1. Many recipes call for Pimm's and 7-Up or Sprite -- no thank you. Pimm's can be sweet and sweetened soda only enhances the sweetness. My recipe is cobbled together from several versions, none of which include sugary soda.
2oz Pimm's No. 1
1oz Gin -For this I used Citadelle, a decently complex French Gin.
2oz Lemon Soda
2-3oz Club Soda
2 Dashes Grapefruit Bitters
Build the drink in a mason jar with two big cubes, shattered with the back of the cocktail spoon. Add two long strips of cucumber and a wheel of lemon as garnish. I included rosemary because it looks nice, but it doesn't impact the flavor.
Lucien Gaudin
1.5oz London Dry Gin
.5oz Campari
.5oz Cointreau
.5oz Dry Vermouth
Stir ingredients with ice until cold and strain into a chilled coupe. Garnish with an orange twist.
For when you can't decide between a martini and a negroni.
Tom Collins
2oz Gin
1oz Simple Syrup
.75oz Lemon Juice
Soda Water
Shake gin, syrup and juice with ice until chilled. Strain into an ice-filled Collins glass. Top with soda water. Garnish with lemon wheel or wedge and a cherry.
Margarita
2oz Tequila
1oz Cointreau
1oz Lime Juice
Using a lime wedge, salt half the rim of an old fashioned glass. Shake ingredients over ice and double strain into glass over ice. Garnish with a lime wedge.
My favorite margarita tequila is Espolon Reposado.
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