Posted Mon, 10/10/2011 - 08:48 by Jon
Brandy Crusta.
(Use Small bar-glass.)
Take 3 or 4 dashes of gum syrup.
1 dash of Boker's bitters.
1 wine-glass of brandy.
2 dashes of Curacoa.
1 dash lemon juice.
Before mixing the above ingredients, prepare a cocktail
Posted Mon, 10/07/2013 - 19:10 by Jon
2 parts gin
1 part lime eau-de-vie
juice of 1 lemon
ginger simple syrup
Shake with ice, pour over an ice cube made from watermelon juice. Serve with a twist of lemon.
Posted Fri, 02/10/2012 - 19:16 by Jon
1 part dark rum
1 part rye
1 part cachaca
juice of two limes
heft doses of orange and peychaud's bitters
grenadine (1/2 part)
pama (1/2 part)
campari (1/4 part, optional, to add a bitter note)
Shake, serve in a tall glass or a pilsner glass. Or if you must, in a plastic hand grenade with beads.
Posted Sat, 01/30/2010 - 15:07 by Jon
2 parts gin or vodka
1 part freshly squeezed lemon juice
drizzle of sugar syrup
A dash of lemoncello (optional)
Citrus bitters (optional)
chilled carbonated water to taste
Mix the gin, lemon juice and sugar syrup in a highball glass with ice, top up with soda water, garnish and serve.
Garnish with a citrus wedge or cherry
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
Posted Sun, 05/24/2015 - 11:20 by Jon
2 ounces Jamaican/dark rum
Juice of 1 medium lime, about 1 ounce (save the shell for garnish)
1/2 ounce curaçao
1/4 ounce orgeat
1/4 ounce rock-candy syrup (simple syrup with a drop or two of vanilla extract)
mint for garnish
Posted Sat, 01/30/2010 - 15:36 by Jon
1¼ oz vodka
3 oz ginger beer
1 tsp sugar syrup
¼ oz lime juice
1 sprig mint
1 slice lime
In a copper mug or low tumbler glass, pour vodka over ice. Add sugar syrup and lime juice. Top with ginger beer and stir.
Garnish with mint sprig and lime slice.
Posted Fri, 07/06/2012 - 20:07 by Jon
This recipe comes as a way to use Lillet Blanc after a Vesper, originally from Todd Thrasher of Restaurant Eve, via http://backyardbartender.blogspot.com/2011/05/blanc-lillet-blanc...)
10 basil leaves
3 ounces Lillet Blanc
1/2 oz gin
1 oz simple syrup
In a shaker, lightly muddle the basil leaves. Add the Lillet, gin and simple syrup and fill the shaker with ice. Shake and strain into a cocktail glass. Sip lovingly. Don't forget to store your Lillet in the fridge after you're done - it'll keep longer than way. (It is wine, after all.) Cheers.
Posted Sun, 05/24/2015 - 11:24 by Jon
3 ounces dark Jamaican rum
1 ounce simple syrup
3/4 ounce fresh lime juice
3 dashes Angostura bitters
Combine ingredients in a tall glass and fill with crushed ice.
Swizzle with a bar spoon until a frost forms on the outside of the glass.
Garnish with a mint sprig.
