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Smokeydoke

Drinks! 2018

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@lindag please note my recipe correction...Orange juice NOT lime juice.

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Gin Daisy

 

Bombay Sapphire

Grand Marnier

Lime

 

build over ice. we don't need no stinkin' measurements. Hit it right on.


It's almost never bad to feed someone.

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A recent experiment that wasn't horrible.

 

1.5 oz Sotol

.5 Mezcal

.75 amontillado

.5 Giffard banana

.25 Bigallet

Dash mole bitters

 

Stir, strain, coupe. I like this one. Could maybe use a small pinch of a fruity, moderately hot ground chili pepper on top?

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Whisk(e)y Sour - Over crushed ice:

My co-workers brought me back 2 bottles of Luxardo cherries from the UK so I thought I should put em to work. Lately I've been enjoying an improvised whiskey sour. I've been making them once I put the kids to bed - so I don't wanna use ice in a shaker...instead I make everything in a shaker and pour over crushed ice (no noise...kids don't wake up...can enjoy in peace).

 

3 oz buffalo trace
1 oz simple syrup
Juice of 1 full lemon
1 oz egg white
4 dashes angostura bitters
3 luxardo cherries for garnish (and a tasty treat)

image.png.6a3609e2cf0ff8ba0e6c04e9edeaf60e.png

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Posted (edited)

I've been playing around with Maggie Hoffman's Batch Cocktails: Make Ahead Pitcher Drinks for Every Occasion.  One of my favorites so far is Bound by Venus from bartender Jesse Cyr.  

Maybe like a rosemary forward Puritan cocktail with fino sherry subbing in for the vermouth? 

IMG_1076.thumb.jpg.004072920629b9647be76b58b9710829.jpg

Bound by Venus from Jesse Cyr  (8 servings)

2 cups gin infused for 2.5 hrs with 4 sprigs of rosemary w/occasional shaking, then strained

3/4 cup fino sherry

1/2 cup yellow Chartreuse

3/4 cup plus 1T water

 

Mix, chill in the freezer and serve in chilled coupes. 

 


Edited by blue_dolphin (log)
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Ruirita
by Michael Dietsch

  • 2 oz Blanco tequila
  • 1/2 oz Cynar
  • 1/2 oz Lime juice
  • 1/4 oz Simple syrup
  • 3 ds Rhubarb bitters
  • 2 dr Orange flower water (to rinse glass)

Rinse chilled glass with orange flower water, pour out excess. Shake, strain, up.

 

Made this with some homemade rhubarb bitters (a riff on this recipe) that I imagine might be more complex and more bitter than the Fee's called for in the spec (though I've never tried Fee's). Every sip of this was a really interesting pan down from bright, floral, tropical-fruity at the outset to rich, bitter, chocolatey on the finish, from the Cynar and bitters. I really get a kick out of drinks like this that have a definite transformation on the palate. 

ruirita 1.png

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