Whiskey

Array

Small Batch Eggnog

Posted Sat, 01/02/2021 - 16:09 by Audrey

1 large egg, ideally pasteurized [see Note]
1 tablespoon plus 1 teaspoon granulated sugar
6 tablespoons rum, brandy, whiskey, or a combination thereof
1/4 teaspoon vanilla (optional)
1/8 teaspoon ground cinnamon (optional)
4 to 6 tablespoons milk
4 to 6 tablespoons heavy cream
Freshly grated nutmeg

Separate your egg, placing the yolk in one bowl or jar and the white in another.

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Devils Tears

Posted Sun, 11/20/2016 - 17:07 by Jon

2 parts rye
1 part scotch
juice of 1 lemon
1 dash angostura bitters
1 tsp saltwater

Stir together with ice, serve in a lowball. Based on a cocktail at Water and Wall in Virginia

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Frisco Sour

Posted Sun, 11/08/2015 - 08:52 by Jon

2 ounces rye whiskey
½ ounce Benedictine (see note above)
½ ounce fresh juice from 1 lemon

Fill a cocktail shaker with ice. Add rye, Benedictine, and lemon juice. Shake until well chilled, about 15 seconds. Strain into cocktail glass and serve.

Some history: http://www.nytimes.com/2010/10/29/dining/29tipsy.html

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Blood and Sand

Posted Mon, 12/22/2014 - 21:19 by Jon

Old Ratio: Equal parts Cherry Heering, blended Scotch, sweet vermouth, and orange juice
New Ratio: 1 part Cherry Heering, 2 parts blended Scotch (such as Chivas), 1 part sweet vermouth, 1⅓ parts orange juice
The Reasoning: Tasted with the traditional ratio, “it’s like there’s no Scotch in it,” says Shapiro. ”It could be anything. It’s like dessert in a glass.” The new version, however, “is still sweet, but you can taste Scotch in it.”

-- http://www.bonappetit.com/drinks/cocktails/article/equal-parts-c...

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Port Cocktails

Posted Sun, 04/06/2014 - 20:07 by Jon

Via http://boozenerds.com/2014/04/06/any-port-in-a-storm/

2 oz ruby port
1 oz scotch
1 oz black walnut liqueur (we used the Dancing Pine)
3 dashes blackstrap bitters

Assemble in the glass. Add ice, Serve!

2 oz tawny port
2 oz rye
1/4 oz honey
3 dashes of Boker’s bitters (we used Jamie Boudreau’s from Canon)

Stir all ingredients with ice. Strain into a glass. Garnish with a brandied cherry.

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Aged Eggnog

Posted Sat, 11/16/2013 - 19:51 by Jon

From http://blogs.phoenixnewtimes.com/bella/2013/11/aged-eggnog-recip...

Eggnog (based on Dr. Lancefield's recipe)
1 dozen eggs
2 cups sugar
1 quart half-and-half
1 750-ml bottle gold or dark rum
1 750-ml bottle bourbon
1 quart heavy cream
Nutmeg to taste (at least 1 teaspoon)

Beat eggs in a stand mixer until frothy and light. While mixer is running, gradually add sugar until fully dissolved. With mixer still running, add half-and-half, then slowly add bourbon and rum. Transfer mixture to a large bowl.

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Spring Sidecar

Posted Sat, 04/07/2012 - 13:58 by Jon

This combines the floral tartness of a sidecar with the sweetness of cherries.

2 parts Rye
1 part Cointreau
a few dashes orange bitters
a few dashes cherry bitters
a teaspoon of cherry syrup

Shake with ice, serve up in a cocktail glass garnished with a maraschino cherry and an orange slice.

Drop one drop of peychaud's bitters on top for a "cherry blossom" effect

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Vieux Carre

Posted Mon, 02/13/2012 - 21:19 by Jon

1 ounce rye whiskey
1 ounce Cognac
1 ounce sweet vermouth
1 teaspoon Bénédictine D.O.M.
2 dashes Peychaud's Bitters
2 dashes Angostura Bitters

Mix all ingredients in a double Old Fashioned glass over ice; stir.

From http://gumbopages.com/food/beverages/vieux-carre.html

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Irish Coffee

Posted Sun, 02/07/2010 - 14:26 by Jon

2 parts Irish Whiskey
4 parts Hot coffee
1½ parts Fresh cream - some lightly whip the sugar into the cream
1tsp brown sugar

Mix the coffee, whiskey and sugar. Pour into an irish coffee glass mug rimmed with sugar and top slowly with cream such that it floats on top (some use whipped cream); serve hot.

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