ADAM AND EVE 1 oz. gin (Bombay Dry) 1 oz. cognac (Hennessey) 1 oz. Forbidden Fruit (Rituals DIY) A few drops lemon juice Combine with ice; shake. Strain over ice. It’s called this because of the FORBIDDEN FRUIT in the recipe, and though it seems like some kind of modified Negroni, we immediately question if our…
ACE .75 oz. gin (Plymouth) .25 oz. grenadine (Jack Rudy) 2 tsp. cream .5 egg white Shake with ice, pour, sprinkle nutmeg, and serve. Hands down this is not a good cocktail. Eric picks up on this right away. I, however, don’t really taste the drink and just slug back a mouthful. My second sip is…
ACAPULCO 1 ¾ oz rum (Appleton Estate Jamaica Rum) ¼ oz triple sec (Pierre Ferrand Curaçao) 1 egg white ½ oz lime juice Sugar to taste Mint leaves Combine with ice; shake into pre-chilled glass. Strain. Add ice and top with one or two mint leaves, partially torn. This looks like a boozy rum sidecar…
ABSINTHE DRIP COCKTAIL 1.5oz. Absinthe or Pernod in serving glass (Vieux Pontarlier) 1 Lump of sugar in a tea strainer Place crushed ice on top, add cold water. After water has filtered through the strainer drink can be served. The absinthe drip is what I think of when I think of absinthe. It is the most…
ABSINTHE COCKTAIL 1 ½ oz. absinthe or a substitute (Vieux Pontarlier) ¾ oz. water 1 tbs. anisette (Rituals DIY, brandy version) 1 dash orange bitters (Rituals DIY) Combine with ice, shake and pour over shaved ice. This is basically an anise-flavored drink with extra anise-flavored liquor added. It also uses three different kinds of water…
ABSINTHE AND EGG 1.5 oz. Absinthe (Vieux Pontarlier) .5 oz. Gin (Plymouth) 1 Egg White Add sugar to taste Shake with ice, pour over shaved ice, and serve. Egg whites impart a smooth creamy texture to the cocktails without having to resort to using actual cream, which would change the flavor and have a fatty feel…
ABSINTHE AMERICAN 1 oz. Absinthe (Vieux Pontarlier) Add Sugar to taste 1 oz. Water Shake and pour over crushed ice and serve. A very simple drink that we both enjoyed but it seemed to lack something. Eric wasn’t a big fan of this one but it was tolerable to him. Maybe we didn’t add enough or…
ABERDEEN ANGUS 2 oz. Scotch (Famous Grouse) 1 oz. Drambuie 1 tbs honey 2 tsp lime juice Combine the Scotch and the honey; stir until smooth. Add the lime juice. Warm the Drambuie over a low flame, turn out on a ladle; ignite and pour into the mug. Stir and serve immediately. Eric has the highest…
ABBEY COCKTAIL 1 ½ oz. gin (Bombay Sapphire) ¾ oz. orange juice ¼ oz. sweet vermouth (Punt E Mes) 1-2 dashes of Angostura bitters (Rituals DIY House Bitters) Combine with ice; shake. Strain, add ice, top with a cherry! This sometimes seems to be referred to as an Abbey Martini; it’s also related to the…
ABBEY 1 ½ oz. gin (Bombay Sapphire) 1 ½ oz orange juice 1-2 dashes orange bitters Combine with ice; shake. Strain over ice; top with a cherry! From CocktailMusings.com: “Reminiscent of oranges, this drink is a mixture of juniper and orange flavors on the tongue, with slight other floral notes pulling through thanks to the…
A.J. 1 ½ oz. apple brandy (Laird’s Applejack, although Laird’s Apple Brandy might give it more kick) 1 ½ unsweetened grapefruit juice (from Eric’s tree) A few drops grenadine (Morgenthaler’s DIY) Combine with ice; shake well. Strain and add ice. Most modern versions of this recipe leave off the grenadine but Brian has made a…
A-1 PICK-ME-UP 1 pint dark rum 1 lb. rock candy 1 doz. eggs 1 doz. lemons Squeeze the juice of the lemons into a crock pot; add the eggs broken in their shells. Cover with a damp cloth and allow to stand for several days (the shells will dissolve.) When ready strain through the cheesecloth…