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.
Wednesday, August 5, 2009
Blue Basil
2 oz reposado tequila
3/4 oz blueberry-basil syrup
1/2 oz lime juice
Shake all ingredients over ice and double strain into a cocktail glass. Garnish with a basil leaf.
For the blueberry-basil syrup:
Puree 1 cup of blueberries in a food processor. Add to 1 cup water and 1/2 cup sugar in a saucepan and bring to a simmer for about 10 minutes. Take off the heat and add around 10 basil leaves to steep for 10 minutes or so. Strain mixture through cheesecloth into a clean container.
3/4 oz blueberry-basil syrup
1/2 oz lime juice
Shake all ingredients over ice and double strain into a cocktail glass. Garnish with a basil leaf.
For the blueberry-basil syrup:
Puree 1 cup of blueberries in a food processor. Add to 1 cup water and 1/2 cup sugar in a saucepan and bring to a simmer for about 10 minutes. Take off the heat and add around 10 basil leaves to steep for 10 minutes or so. Strain mixture through cheesecloth into a clean container.
Monday, May 18, 2009
New Word
1 1/2 oz gin
1/2 oz St. Germain elderflower liqueur
1/4 oz simple syrup
3/4 oz lemon juice
1 egg white
2 dashes grapefruit bitters
Froth the egg white in a mixing glass by shaking (no ice) or with a hand held frother. Add ice and the rest of the ingredients, shake hard and double strain into a cocktail glass.
This drink is just a variation of the Vieux Mot (old word) from PDT, I only added the bitters and the egg. The original drink is so good it really doesn't need any tinkering with though.
1/2 oz St. Germain elderflower liqueur
1/4 oz simple syrup
3/4 oz lemon juice
1 egg white
2 dashes grapefruit bitters
Froth the egg white in a mixing glass by shaking (no ice) or with a hand held frother. Add ice and the rest of the ingredients, shake hard and double strain into a cocktail glass.
This drink is just a variation of the Vieux Mot (old word) from PDT, I only added the bitters and the egg. The original drink is so good it really doesn't need any tinkering with though.
Thursday, April 30, 2009
Mint Julep
2 oz. Bourbon or rye
1/2 oz. mint syrup
Fill a highball glass or julep cup with finely crushed ice. Stir together the spirit and syrup and pour over the ice. Garnish with a mint sprig and serve with short straws.
Mint Syrup: Combine 1 cup sugar and 1 cup water in a pot and bring to a boil. Take off the heat and add about 12 mint sprigs (1 bunch) to steep for at least 20 minutes until the syrup develops a mint flavor. Cool to room temperature, strain into a clean container, and store in the refrigerator.
The traditional method of making juleps is to gently muddle a handfull of mint leaves in the bottom of a cup with sugar or simple syrup, and then build the rest of the ingredients on top. I prefer to make the mint syrup, especially if making a lot of these, plus you don't end up with mint leaves clogging your straw.
The mint julep first appeared in print in 1803 as a "dram of spirituous liquor that has mint in it, taken by Virginians in the morning." The origins of the drink itself are a little fuzzy, but likely come from the julab. A julab is an Arabic drink made centuries ago with water and rose petals. When introduced to the Mediterranean, the rose petals were replaced with the indigenous mint. Great post with videos on how to, and how not to, make a mint julep here.
1/2 oz. mint syrup
Fill a highball glass or julep cup with finely crushed ice. Stir together the spirit and syrup and pour over the ice. Garnish with a mint sprig and serve with short straws.
Mint Syrup: Combine 1 cup sugar and 1 cup water in a pot and bring to a boil. Take off the heat and add about 12 mint sprigs (1 bunch) to steep for at least 20 minutes until the syrup develops a mint flavor. Cool to room temperature, strain into a clean container, and store in the refrigerator.
The traditional method of making juleps is to gently muddle a handfull of mint leaves in the bottom of a cup with sugar or simple syrup, and then build the rest of the ingredients on top. I prefer to make the mint syrup, especially if making a lot of these, plus you don't end up with mint leaves clogging your straw.
The mint julep first appeared in print in 1803 as a "dram of spirituous liquor that has mint in it, taken by Virginians in the morning." The origins of the drink itself are a little fuzzy, but likely come from the julab. A julab is an Arabic drink made centuries ago with water and rose petals. When introduced to the Mediterranean, the rose petals were replaced with the indigenous mint. Great post with videos on how to, and how not to, make a mint julep here.
Tuesday, April 21, 2009
Watermelon Cooler
#1
3 oz watermelon juice
1 1/2 oz vodka
1/2 oz falernum syrup
1/4 oz lemon juice
soda water
Shake all ingredients (minus the soda) with ice and strain into an ice filled Collins or high ball glass. Top with soda water and garnish with a long twist of lemon.
#2
3 oz watermelon juice
1 1/2 oz vodka
1/2 oz Canton ginger liqueur
1/4 oz simple syrup
1/4 oz lemon juice
~5 mint leaves
soda water
Gently muddle the mint with the lemon juice and simple syrup, then add the rest of the ingredients (minus the soda). Shake with ice and strain into an ice filled Collins or high ball glass. Top with soda water and garnish with a long twist of lemon and a mint sprig.
To make watermelon juice: quarter a seedless watermelon and remove all of the fruit from the skin. Process in a blender and strain into a clean bottle. The falernum can be a little hard to find, but it can be ordered from here.
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