1/2 oz fresh red grapefruit juice, fine strained
1/2 oz simple syrup
1/4 oz Campari
Shake all ingredients over ice and strain into an ice filled highball.
Thursday, February 25, 2010
Italian Greyhound
1 1/2 oz gin
1/2 oz fresh red grapefruit juice, fine strained
1/2 oz simple syrup
1/4 oz Campari
Shake all ingredients over ice and strain into an ice filled highball.
1/2 oz fresh red grapefruit juice, fine strained
1/2 oz simple syrup
1/4 oz Campari
Shake all ingredients over ice and strain into an ice filled highball.
Ripping off Boudreau
Reservoir 75
2 oz bourbon
2 dashes Angostura bitters
Stir over ice and strain into a rocks glass. Top with ginger-lime foam.
To make ginger-lime foam:
6 oz hot water with fresh cut ginger root steeped in it, then chilled
3/4 cup egg whites
2 oz lime juice
4 oz simple syrup
Combine all ingredients and pour into a NO2 whipper.
This drink is based on the Reservoir's Barry Gibb (Bourbon, ginger ale, bitters, lime) and the Vessel 75.
Liquid Breakfast
2 oz bacon infused bourbon
Stir over ice and strain into a rocks glass. Top with maple syrup foam and bacon dust.
To make bacon bourbon:
Slowly cook 4 pieces applewood smoked bacon in a pan and transfer to a clean air tight container. Put pan back on stove and turn heat up to high. Meanwhile, pour all but about 2 oz of a 750 ml bottle of bourbon into the bacon container. Use the last few oz to deglaze the pan and pour into the bacon-bourbon mixture. Freeze overnight. The next day discard all of the solids and strain the bourbon through a coffee filter set over a strainer and re-bottle. Store in the refrigerator.
For the maple syrup foam:
4 oz maple syrup
2 oz lemon juice
6 oz water
3/4 cup egg whites
Combine all ingredients and pour into an NO2 whipper.
Bacon dust:
Using a mortar and pestle or a food processor grind Bacos into a fine powder and store in a sprinkler container.
2 oz bourbon
2 dashes Angostura bitters
Stir over ice and strain into a rocks glass. Top with ginger-lime foam.
To make ginger-lime foam:
6 oz hot water with fresh cut ginger root steeped in it, then chilled
3/4 cup egg whites
2 oz lime juice
4 oz simple syrup
Combine all ingredients and pour into a NO2 whipper.
This drink is based on the Reservoir's Barry Gibb (Bourbon, ginger ale, bitters, lime) and the Vessel 75.
Liquid Breakfast
2 oz bacon infused bourbon
Stir over ice and strain into a rocks glass. Top with maple syrup foam and bacon dust.
To make bacon bourbon:
Slowly cook 4 pieces applewood smoked bacon in a pan and transfer to a clean air tight container. Put pan back on stove and turn heat up to high. Meanwhile, pour all but about 2 oz of a 750 ml bottle of bourbon into the bacon container. Use the last few oz to deglaze the pan and pour into the bacon-bourbon mixture. Freeze overnight. The next day discard all of the solids and strain the bourbon through a coffee filter set over a strainer and re-bottle. Store in the refrigerator.
For the maple syrup foam:
4 oz maple syrup
2 oz lemon juice
6 oz water
3/4 cup egg whites
Combine all ingredients and pour into an NO2 whipper.
Bacon dust:
Using a mortar and pestle or a food processor grind Bacos into a fine powder and store in a sprinkler container.
New Fashioned
2 oz bourbon
1/2 oz rosemary syrup
2 dashes rhubarb bitters
Shake all ingredients over ice and pour into an ice filled highball. Top with soda water and garnish with rosemary.
To make rosemary syrup: Use a 1:1 ratio of sugar/water. One cup of sugar plus one cup of water brought to a boil and then reduced for about 5 minutes. Steep around 5 sprigs of rosemary in the hot liquid for at least 10 minutes then strain out. Let cool to room temperature and refrigerate.
1/2 oz rosemary syrup
2 dashes rhubarb bitters
Shake all ingredients over ice and pour into an ice filled highball. Top with soda water and garnish with rosemary.
To make rosemary syrup: Use a 1:1 ratio of sugar/water. One cup of sugar plus one cup of water brought to a boil and then reduced for about 5 minutes. Steep around 5 sprigs of rosemary in the hot liquid for at least 10 minutes then strain out. Let cool to room temperature and refrigerate.
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