— No. 59 —
Vieux Carré
- 1 oz Cognac
- 1 oz rye whiskey
- 1 oz sweet vermouth
- 1/4 oz Benedictine
- 1 dash of Peychaud's bitters
- 1 dash of Angostura bitters
- 1 lemon twist
Monthly Archives: October 2010
— No. 58 —
Clockwork
- 2 oz Buffalo Trace
- 3/4 oz Lillet Blanc
- 1/2 oz Amaro Montenegro
- Bar spoon of simple syrup
— No. 57 —
Death’s Door Cocktail
- 2 oz Death’s Door gin
- 3/4 oz Lillet Blanc
- 1/2 oz Averna
- 1/4 oz Creme de Cassis de Dijon
- orange peel
— No. 56 —
Ferdinand’s Pear
- 1 1/2 oz Magellan Blue Gin
- 3/4 oz Clear Creek Pear Brandy
- 1/2 oz apple simple syrup
- Bar spoon fresh lemon juice
- Bar spoon of Yellow Chartreuse
- Muddled pear
— No. 55 —
The Turning Leaf
- 1 1/2 oz Magellan Blue Gin
- 1 oz fresh pear juice
- 1/2 oz fresh lemon juice
- 1/2 oz fall simple syrup
- Top with ginger ale
- 1 pear slice
— No. 54 —
The Meridian
- 2 oz Magellan Blue Gin
- 1/2 oz Amaro Nonino
- 1/2 oz fresh lemon juice
- 1/2 oz apple simple syrup
- 1 sprigs of sage
- 1 lemon wheel and 1 sprig of sage for garnish
- Top with club soda
— No. 53 —
The Cutlass
- 1 1/2 oz Magellan Blue Gin
- 3/4 oz blood orange juice
- 1/2 oz Aperol
- 1/2 oz cinnamon simple syrup
- 1 egg white
- Garnish with an orange twist
— No. 52 —
The Conception
- 2 oz Magellan Blue Gin
- 1/2 oz maple syrup
- 2 dashes of Peychaud's bitters
- 3 dashes of Post Prohibition orange bitters
- Caol Ila rinse
- Garnish with a cherry and star anise
— No. 51 —
Beet Detox
- 1 ½ oz silver tequila
- ½ oz mezcal
- ½ oz Grand Marnier
- 1 oz beet juice mixture (beets, carrot, lime)
- Splash of agave
- Garnish with a dehydrated blueberry sugar rim
— No. 50 —
Simple Syrups
Simple or not? Well, hopefully after reading this you can say that’s simple. Simple syrup is basically just two ingredients, sugar and water. Start with a basic 1:1 ratio. That’s 1 cup of water to every cup of sugar. If you’re making a traditional simple syrup all you’ll need is water hot enough to melt your sugar. That’s it.