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Archive for the ‘Whiskey based’ Category

2 oz Rye

3/4 oz Cherry Heering

1/2 oz Green Chartreuse

1/4 oz Absinthe

1 dash of lemon Bitters (Fee Brothers)

5-7 mint leaves.

Smack the mint leaves on top of ice in the shaker. Shake and strain into glass with fresh ice. Decorate with a few mint leaves.

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Mint Julep

2 oz Rye (e.g. Makers 46)

1/2 oz Mint simple syrup (simple syrup with mint leaves)

6-7 mint leaves

Shake and strain on glass with fresh ice

Variant: add 1/2 oz Green Chartreuse!

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1 oz sweet Vermouth

1 oz Gin

1 oz Campari

Shake with ice, strain. decorate with orange twist.

Can be done with Scotch instead of Gin.

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Tequila version:

2 demerara cubes

2 dashes Peach bitters

2 dashes Angostura bitters

2 oz Bourbon (original) or Tequila (variation)

dash of club soda

Rye version:

2 demerara cubes

muddle with 4 dashes Angostura bitters

3 oz Rye (e.g. Makers 46)

Decorate with orange peel, serve on the rocks – can add some soda if desired.

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With Cognac:

2 demerara cubes

5 heavy dashes of Peychaud Bitters

1/2 oz Absinthe (e.g. Mata Hari)

3 oz Cognac

Fill a Whisky glass with ice. Add Absinthe. Fill up with water and let sit. Or: Put Absinthe into a sprayer and spray the glass with the Absinthe.

put 2 sugar cubes in another glass. Load with Peychaud Bitters. Use e.g. a wood spoon to dissolve the sugar. Add cognac, a few ice cubes and stir. Empty the other glass (with the Absinthe) and strain the drink into that glass. Decorate with flamed lemon peel.

With Rye:

1 demerara cube

5 heavy dashes of Peychaud Bitters

1/2 oz Absinthe (e.g. Mata Hari)

3 oz Cognac

Fill a Whisky glass with ice. Add Absinthe. Fill up with water and let sit. Or: Put Absinthe into a sprayer and spray the glass with the Absinthe.

put sugar cube in whiskey glass. Load with Peychaud Bitters. Use e.g. a muddler or wood spoon to dissolve the sugar. Add Rye, a few ice cubes and stir. Empty the other glass (with the Absinthe) and strain the drink into that glass. Decorate with flamed lemon peel.

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