BLACK HOLE SUN - Bourbon (Basil Hayden, 2 oz), Cold Dark Coffee (Pantheon, I used 1 oz though the original calls for 1/2 oz), Simple Syrup (1/2 oz, I used Gomme for extra viscosity), Orange Bitters (2 dashes, Scrappy's), Chocolate Bitters (2 dashes, Scrappy's), Angostura (1 dash). Stir with ice, strain into a rocks glass with no ice. Garnish with a lemon wheel. I enjoyed placing the lemon to seem like an ominous sun. This is rich and smooth, but I was using Pantheon coffee which is insane.
SAZERAC (OLD SCHOOL) - Cognac (Hennessy 1 oz), Rye (Cadée 1 oz), Gomme Syrup (.5 oz), Absinthe (Esprit Edouard, .25 oz), Peychaud's Bitters (5 dashes). Mix in mixing glass with ice, strain into rocks glass over fresh ice. Garnish with lemon peel. Yes, this is NOT what we are taught about modern Sazeracs - it's closer to the 1880 style, and a favorite recipe from T.A. Breaux who is the New Orleans king of Absinthe and the maker of the Esprit Edouard and Gomme syrup used in this drink. Love…
OLD THYME SOUR. Place 2 sprigs of thyme in a rocks glass. Add 1/4 oz Chartreuse to the thyme. Fill a shaker with two more sprigs of thyme, Whiskey (2 oz), Lemon Juice (1 oz), St. Germain (1/2 oz), Cinnamon Sugar Syrup (1/2 oz), Angostura Bitters (1 dash), Egg White (1 dash). Dry shake, then add ice and shake again. Light the Chartreuse-soaked Thyme on fire. Double strain the contents of the shaker into the glass to douse the flame. Fill with fresh ice and fresh time as a garnish. LOVE
FRENCH 75 - Shake with ice: Gin (1 oz, Hendrick's), Lemon Juice (1/2 oz), Sugar Syrup (1/2-1 oz to taste, I did 1/2 sugarfree Torani). Strain into a flute (I used my absinthe glass), and top with Champagne (3 oz, I used Jaqueline Leonne; not fancy, but lovely and great match to the Hendrick's). Garnish with lemon peel. The French 75 is simply How it Should Be (Comme il Faut) when you have a bit of bubbly you want to play with. Everyone should know this recipe.
PRESSURE DROP - by Death and Co. (Thomas Waugh) Old Tom Gin (Ransom, 1.5 oz); Amaro Meletti (1 oz); Dry Vermouth (Witty by BroVo, 5 oz); Pear Brandy (Clear Creek, 1 tsp); Angostura Bitters (1 dash) Stir briefly on ice, strain into cocktail glass. No garnish. I made this almost exactly, but they called for Dolin dry vermouth and I preferred BroVo; not quite so bone-dry and more complicated. Glassware: (just found them yesterday): http://www.replacements.com/thismonth/archive/v1404ae.htm
LION'S TAIL - "Twisting the Lion's Tail" means tweaking British pride. These are all colonial ingredients :) Bourbon (2 oz - Basil Hayden's), Allspice Dram (.5 oz), Lime Juice (.5 oz), Bitters (1 dash Angostura - I used Colonial Bitters to drive the point home).More tart than you'd expect, the little bit of sugar is needed to balance, and the result is a touch exotic and delish.
THE EMBASSY - Equal parts Cognac, Cointreau, and Gold Rum. Slightly less of lime juice (say, 3/4, 3/4, 3/4, 1/2). A dash of Angostura bitters. Shake with ice, strain into a chilled cocktail glass. Garnish with a lime wedge. I tend to like cognac/citrus/rum mixtures and this is no exception. Une autre, s'il vous plait!
SCORCHED EARTH - Equal parts Mezcal (I used Del Maguey Vida), Cynar, Campari. 3 dashes Orange Bitters. Stir in a mixing glass with ice until chilled, strain into a rocks glass over fresh ice. Garnish with an orange peel. This drink ain't foolin' around. You gotta like bitter and you gotta like a drink that is like getting bashed over the head with a gold brick wrapped in a smoky orange peel. If legal in your state, infuse mezcal with earthy sativa like ATF, and turn this into a Scorched…
THE IRISH MAID. Chill a rocks glass with ice. Set aside. In a shaker, muddle 2 cucumber slices. Add: Whisky (2 oz), St. Germain (1/2 oz), Lemon Juice (3/4 oz), Simple Syrup (3/4 oz). Shake with ice, double strain into rocks glass, add cucumber slice for garnish. A really fun summer drink. I used scotch so I guess that makes it a Scottish Maid, but the original called for Black Barrel Jameson.
THE INSIDE JOB. Bourbon: 2 oz (I used Amador), Maraschino Liqueur: 1/4 oz, Simple Syrup: 1/2 oz, Angostura Bitters: 2 Dashes, Absinthe: 1 Dash (I used Jade 1901.) Shake, strain into rocks glass, garnish with a cherry (I used a dark Bada Bing cherry, highly recommend it.) So this drink was mindblowingly good, which may have had something to do with working with ultra premium bourbon and absinthe. Boy is it worth it.
SNAKE OIL - Vodka (3 Howls, 1.5 oz), Fino Sherry (Not too dry, 1.5 oz), Dry Vermouth (broVo "Witty", .5 oz), Peychaud's Bitters (1 good dash), Lemon Infused Olive Oil (a few drops). I invented this for a bottled cocktail, so technically one would shake this all together, but it's nice to stir with ice and then add oil on top. This will be served at the "Brass Screw Confederacy" steampunk festival in Pt Townsend. Tastes crisp, balanced, and subtly complicated, with a silky mouthfeel.
PORT OF SPAIN - originally by Dominic Alling. Put in a shaker with ice: Orgeat (1 oz), Mezcal (1.5 oz), Lime Juice (.75 oz), Angostura Bitters (.5 oz - you read that right.) Shake and double strain into a chilled cocktail glass, float a lime wheel on top. MAN. I just love this. I used Del Maguey Vida mezcal, which was what the drink was made for, and TRUST the amount of Angostura. I could easily see adding some heat to this smoky earthy drink, with a pinch of cayenne or a pepper garnish.
AMERICANO. Build in a rocks glass with ice: Campari (1 oz), Sweet Vermouth (1 oz), Club Soda (to top.) Garnish with orange slice and lemon peel. I used BroVo's sweet vermouth for this which is HIGHLY RECOMMENDED. It makes the drink in my opinion. So delish and low alcohol - great for summer quaffing.