February 6, 2010
Ketel One vodka
Benedictine
pineapple
lemon juice
Anchor Bock
Muddle pineapple and combine ingredients (except the beer). Shake and fine-strain into a rocks-filled pilsner glass and top with beer. Garnish with a lemon wheel.
Looks a little like a Black & Tan.... get it? Woo hoo, we crack ourselves up...
Sunday, February 7, 2010
Veeva Cuba
February 5, 2010
Appleton's Reserve amber rum
VeeV açaí berry liqueur
lime juice
sugar cane syrup
mint
abbot's bitters
Shake ingredients and strain into a cocktail glass. Garnish with a mint leaf.
This refreshing concoction is a little twist on the Old Cuban cocktail.
Appleton's Reserve amber rum
VeeV açaí berry liqueur
lime juice
sugar cane syrup
mint
abbot's bitters
Shake ingredients and strain into a cocktail glass. Garnish with a mint leaf.
This refreshing concoction is a little twist on the Old Cuban cocktail.
The Improv
February 4, 2010
Old Overholt rye whiskey
Cherry Heering
lemon juice
cinnamon bitters
Shake ingredients and fine-strain into a cocktail glass. Garnish with a brandied cherry.
Sometimes it takes a little teamwork to create our cocktails. With this one, the two of us (Patrick and Jeff) did a little improv by alternatively picking ingredients that seemed to go with the last ingredient the other person selected. Results? Delicious!
Old Overholt rye whiskey
Cherry Heering
lemon juice
cinnamon bitters
Shake ingredients and fine-strain into a cocktail glass. Garnish with a brandied cherry.
Sometimes it takes a little teamwork to create our cocktails. With this one, the two of us (Patrick and Jeff) did a little improv by alternatively picking ingredients that seemed to go with the last ingredient the other person selected. Results? Delicious!
Red Leaf
February 3, 2010
Pueblo Viejo silver tequila
Aperol
blood orange juice
lime juice
agave nectar
mint
Shake and fine-strain over ice in a bucket. Garnish with a sprig of mint.
Just the right balance of citrus, bitter and refreshing mint. This one might make the cocktail list.
Pueblo Viejo silver tequila
Aperol
blood orange juice
lime juice
agave nectar
mint
Shake and fine-strain over ice in a bucket. Garnish with a sprig of mint.
Just the right balance of citrus, bitter and refreshing mint. This one might make the cocktail list.
Dandelion
February 2, 2010
Hendrick's gin
blood orange juice
lemon juice
egg white
Dry shake, shake with ice, and fine-strain into a cocktail glass. Garnish with a blood orange half-moon.
This was a special request repeat Range cocktail for a buy-out that night. Oddly enough everyone drank a ton of Jack Daniels. Go figure...
Hendrick's gin
blood orange juice
lemon juice
egg white
Dry shake, shake with ice, and fine-strain into a cocktail glass. Garnish with a blood orange half-moon.
This was a special request repeat Range cocktail for a buy-out that night. Oddly enough everyone drank a ton of Jack Daniels. Go figure...
Monday, February 1, 2010
Jack Rose
February 1, 2010
Laird & Co. Applejack
Small Hand Foods grenadine
lime juice
Shake and fine-strain into a cocktail glass. Garnish with a sprig of mint.
This is one of those classics that doesn't really jump off the page, but it is surprisingly delicious. Reminds me that we should all dig through those old books and try the unlikely drinks. Might find some hidden gems.
Laird & Co. Applejack
Small Hand Foods grenadine
lime juice
Shake and fine-strain into a cocktail glass. Garnish with a sprig of mint.
This is one of those classics that doesn't really jump off the page, but it is surprisingly delicious. Reminds me that we should all dig through those old books and try the unlikely drinks. Might find some hidden gems.
Stinger
January 31, 2010
Martin Miller's gin
meyer lemon syrup
lemon juice
grapefruit
egg whites
Dry shake. Add ice and shake some more. Fine-strain into an rocks-less rocks glass and garnish with three drops of Angostura bitters.
Not to be confused with the classic Stinger, which is brandy and white creme de menthe... I think my great grandma (rest her soul) liked sipping on these. I like our Stinger much better!!
Martin Miller's gin
meyer lemon syrup
lemon juice
grapefruit
egg whites
Dry shake. Add ice and shake some more. Fine-strain into an rocks-less rocks glass and garnish with three drops of Angostura bitters.
Not to be confused with the classic Stinger, which is brandy and white creme de menthe... I think my great grandma (rest her soul) liked sipping on these. I like our Stinger much better!!
Bumble Bee
January 30, 2010
Flor de Caña 4 year rum
Luxardo maraschino liqueur
lime juice
honey
egg white
Angostura bitters
Dry shake. Add ice and shake more. Fine strain into a cocktail glass and garnish with a few more drops of Angostura.
This is a classic that we tweaked with a little Luxardo. Fragrant, tart and silky on the palate.
Flor de Caña 4 year rum
Luxardo maraschino liqueur
lime juice
honey
egg white
Angostura bitters
Dry shake. Add ice and shake more. Fine strain into a cocktail glass and garnish with a few more drops of Angostura.
This is a classic that we tweaked with a little Luxardo. Fragrant, tart and silky on the palate.
Fourth Regiment
January 29, 2010
Old Overholt rye
Punt e Mes
Peychaud's bitters
Angostura orange bitters
celery bitters
Stir ingredients and strain into a cocktail glass. No Garnish.
Here's a classic cocktail pulled from Charles Barker's South American Gentleman's Companion (which incidentally is one hell of an amusing read!). This cocktail has amazing depth, a complex nuttiness, and refreshing celery finish. Time to make some celery bitters!
Old Overholt rye
Punt e Mes
Peychaud's bitters
Angostura orange bitters
celery bitters
Stir ingredients and strain into a cocktail glass. No Garnish.
Here's a classic cocktail pulled from Charles Barker's South American Gentleman's Companion (which incidentally is one hell of an amusing read!). This cocktail has amazing depth, a complex nuttiness, and refreshing celery finish. Time to make some celery bitters!
Old Pal
January 28, 2010
Old Overholt rye
Campari
Noily Pratt dry vermouth
mole rojo bitters
Stir ingredients and strain into a cocktail glass. Garnish with an orange ribbon.
This is a classic... sort of. The original had grenadine and sweet vermouth and no bitters, so essentially it's a totally different cocktail. Good name though.
Old Overholt rye
Campari
Noily Pratt dry vermouth
mole rojo bitters
Stir ingredients and strain into a cocktail glass. Garnish with an orange ribbon.
This is a classic... sort of. The original had grenadine and sweet vermouth and no bitters, so essentially it's a totally different cocktail. Good name though.
Creole Lady
January 27, 2010
Buffalo Trace bourbon
Blandy's madiera
Small Hand Foods grenadine
Angostura orange bitters
Stir ingredients and strain into a cocktail glass. Garnish with brandied raisins.
This one is a classic pulled from Mr. Boston Official Bartender's guide. Gotta love a cocktail with only a few ingredients that tastes so balanced.
Buffalo Trace bourbon
Blandy's madiera
Small Hand Foods grenadine
Angostura orange bitters
Stir ingredients and strain into a cocktail glass. Garnish with brandied raisins.
This one is a classic pulled from Mr. Boston Official Bartender's guide. Gotta love a cocktail with only a few ingredients that tastes so balanced.
Dandelion
January 26, 2010
Hendrick's gin
blood orange juice
lemon juice
simple syrup
egg whites
Combine ingredients and dry shake. Add ice and shake well. Fine-strain into a cocktail glass. No garnish.
We took the classic Clover Club cocktail and substituted blood orange juice for the raspberry syrup. Makes a beautifully frothy beverage.
Hendrick's gin
blood orange juice
lemon juice
simple syrup
egg whites
Combine ingredients and dry shake. Add ice and shake well. Fine-strain into a cocktail glass. No garnish.
We took the classic Clover Club cocktail and substituted blood orange juice for the raspberry syrup. Makes a beautifully frothy beverage.
Winter Sangria
January 25, 2010
Cerbois amagnac
Drambuie
red wine
lemon juice
orange juice
brandied raisins
Muddle the brandied raisins. Shake ingredients and strain into a bucket. Garnish with a blood orange half-moon.
We used a domestic nebbiolo/barbera blend which is relatively low in acid, juicy and concentrated. The Drambuie and raisins add a nice earthy-smokey note.
Cerbois amagnac
Drambuie
red wine
lemon juice
orange juice
brandied raisins
Muddle the brandied raisins. Shake ingredients and strain into a bucket. Garnish with a blood orange half-moon.
We used a domestic nebbiolo/barbera blend which is relatively low in acid, juicy and concentrated. The Drambuie and raisins add a nice earthy-smokey note.
Ono-Ono
January 24, 2010
Flor de Caña 4 year rum
Orange Curacao
orgeat
blood orange juice
lime juice
pineapple
ginger
Muddle the ginger and pineapple. Combine ingredients and shake. Fine-strain into a bucket and float a little Diplomatico Reserva Exclusiva rum. Garnish with a blood orange wheel and a sprig of mint.
"Ono-Ono" means "really tasty" in Hawaiian. Lives up to its name!
Flor de Caña 4 year rum
Orange Curacao
orgeat
blood orange juice
lime juice
pineapple
ginger
Muddle the ginger and pineapple. Combine ingredients and shake. Fine-strain into a bucket and float a little Diplomatico Reserva Exclusiva rum. Garnish with a blood orange wheel and a sprig of mint.
"Ono-Ono" means "really tasty" in Hawaiian. Lives up to its name!
Sunday, January 24, 2010
The Scalawag
January 23, 2010
Flor de Caña 7 year rum
John T. Taylor's Velvet Falernum
lime juice
pineapple
ginger
Muddle pineapple and ginger. Combine ingredients, shake and fine-strain into a collins glass. Top with ginger beer and garnish with a lime wedge.
Another juicy-tart rum drink to help us forget that El Niño has been drenching us this winter.
Flor de Caña 7 year rum
John T. Taylor's Velvet Falernum
lime juice
pineapple
ginger
Muddle pineapple and ginger. Combine ingredients, shake and fine-strain into a collins glass. Top with ginger beer and garnish with a lime wedge.
Another juicy-tart rum drink to help us forget that El Niño has been drenching us this winter.
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