homework

Borden Chase
    * 2 1/4 ounces blended Scotch whisky
    * 3/4 ounce Italian vermouth
    * 1/2 teaspoon Pernod
    * 2 dashes orange bitters

El Presidente
    * 1 1/2 ounces white rum
    * 1/2 ounce orange curacao
    * 3/4 ounce French vermouth
    * 1 dash grenadine

Metropole
    * 1 1/2 ounces cognac
    * 1 1/2 ounces French vermouth
    * 1 dash orange bitters
    * 2 dashes Peychaud's bitters

chancellor cocktail
# 2 ounces blended Scotch whisky
# 1 ounce ruby port
# 1/2 ounce French vermouth
# 2 dashes orange bitters

suburban
# 1 1/2 ounces rye whisky
# 1/2 ounce dark rum
# 1/2 ounce port
# 1 dash orange bitters
# 1 dash Angostura bitters

brandy crusta
# 2 ounces cognac
# 1 teaspoon Grand Marnier
# 1 teaspoon Maraschino
# 1/2 teaspoon simple syrup
# 2 teaspoons lemon juice
# 2 dashes bitters
# lemon peel

san martin
# 1 1/2 ounces London dry gin
# 1 1/2 ounces Italian vermouth
# 1 teaspoon yellow Chartreuse

glasgow
# 2 ounces blended Scotch whisky
# 1 ounce French vermouth
# 1 teaspoon absinthe
# 1 dash Peychaud's bitters

japanese cocktail
# 2 ounces cognac
# 1/2 ounce orgeat syrup
# 3 dashes Angostura bitters

Pegu Club, Sunrise Variation

With all the changes, it's not much of a Pegu Club anymore, but...

1.5 oz gin
0.5 oz cointreau
0.5 oz lime juice
(0.125 oz grenadine)
1 dash angostura bitters

shake, add 1/2 barspoon of grenadine in to glass , serve

Caduceus

A tequila revelation. Moving onto tequila as a base liquor...

2 oz tequila blanco (something floral and light)
0.75 oz St. Germain
0.25 oz Cocchi Americano (may substitute Lillet Blanc)
2 dashes orange bitters

stir and serve with EXTRA long lime peel

Strawberry Hiru

Continuing on the "Fancy Girly Drink" theme with the Butterscotch Stallion...

2 oz gin (used North Shore No. 11)
0.5 oz dark rum (used Ron Zacapa Centenario)
0.5 oz simple syrup

2 strawberries
2 leaves shiso

2 dashes angostura bitters

muddle strawberries and shiso, add syrup, muddle some more. shake with the rest of the ingredients.
this could probably benefit from some citrus. it's a Japanese variation on Boont Strawberry Hill as is.

The Butterscotch Stallion

Only for those with a sweet tooth. This one needs to be reworked.

2 oz one barrel rum
0.5 oz lavender syrup
1/4 persimmon
2 dashes orange bitters

muddle persimmon, shake with ingredients.
add lemon twist

The Aromatherapy

an attempt to put as much fragrant stuff in one drink as possible. this is pushing the limit and it tastes like potpurri

1.5 oz old tom gin
0.5 oz orange liqueur (Patron Citronage, courtesy of Benjamin)
0.75 oz meyer lemon juice (stolen from the firehouse around the block)
2 dashes celery bitters
1 drop lavender essential oil

shake and serve with lemon twist.

the lavender essential oil is insanely strong.

Dion's Godfather

Freakin' delicious

Aardbeg 10
Any kind of amaretto
2 shakes lemon bitters
lemon zest

so peety, so good

Shiso Cocktail Revisited

An improved version of the shiso celery cocktail:

1.75 oz Old Tom Gin (used Hayden's in this round)
0.75 oz St. Germain
0.5 oz Lime Juice
3 shakes Celery Bitters
2 leaves green shiso
1 inch Japanese cucumber

muddle shiso and cucumber
add st. germain, muddle more
add in lime juice, gin, celery bitters
shake

The Next Step

Benjamin!

We need to start aging our own cocktails in little barrels!!

http://www.copperfox.biz/products/index.php#barrelkit

From the Clyde Comon menu:

House Aged Cocktails

Barrel-Aged Negroni 10.
Beefeater gin, Cinzano Rosso vermouth, Campari, aged for two months in a Tuthilltown whiskey barrel and finished with orange peel

Barrel-Aged Guyana Manhattan 10.
El Dorado 12 year rum, Carpano Antica Formula vermouth, and Bitter Truth Aromatic Bitters aged for three months in a Tuthilltown single-malt whiskey cask and finished with orange peel

Montecarlo

1 3/4 oz rye or bourbon (5 cl, 7/16 gills)

3/4 oz Benedictine (2 cl, 3/16 gills)

2 dashes Angostura bitters

Add lemon twist

Holiday Punch Recipe

The Chief's Party Punch

Makes around 20 6-ounce servings

• 1 750-ml bottle brandy
• 1 750-ml bottle ruby Port or white Port (see Note)
• 1 quart Earl Grey tea, at room temperature (see Note)
• 1 quart fresh tangerine juice
• 1 cup fresh lemon juice
• 6 to 8 ounces Monin gingerbread syrup (see Note)

Instructions: Combine all the ingredients in a large punch bowl in which a large block of ice has been placed.

Note: Red Port brings a wintry flavor, but for a lighter taste you can substitute white Port. For a stronger tea flavor, brew the tea at double strength. And be judicious with the gingerbread syrup. It's a fabulous flavor, but it can easily take over the whole punch.

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/12/03/FD9F1GI2M5.DTL#ixzz17H6hN6R1

Cognac Cocktails to try out

PALAIS D'ELYSEES
An update of the Champs-Élysées cocktail

1 ounce Pierre Ferrand Ambre Cognac
½ ounce yellow Chartreuse
½ ounce lemon juice
2 ounces Brut Champagne

Combine ingredients in shaker with ice and shake well. Strain and serve in a 5-ounce cocktail glass rimmed with sugaR

LA LOUISIANE
A spinoff of the Cocktail à la Louisiane, made with cognac instead of rye

1 ounce Pierre Ferrand Reserve Cognac
¾ ounce Carpano Antica Formula vermouth
¾ ounce Béesnéesdictine liqueur
Absinthe, to coat glass
Orange peel for garnish

Stir cognac, vermouth and Béesnéesdictine in mixing glass with ice. Rinse a 5-ounce cocktail glass with absinthe and pour out. Strain mixture into absinthe-coated glass and garnish with orange peel

SOUTH OF NO NORTH
Named for Charles Bukowski’s collection of short stories of the same name

1 ounce Bombay dry gin
1 ounce Hennessy VS Cognac
½ ounce St. Elizabeth Allspice Dram rum
½ ounce lemon juice
¼ ounce sugar syrup* or to taste
Orange peel for garnish

*Sugar Syrup (Simple Syrup)
2 cups sugar
2 cups water
In a saucepan, bring water and sugar to a simmer. Continue simmering 2 minutes. Remove and cool 2 hours.

Stir ingredients in a mixing glass with ice. Strain into a small cocktail class and garnish with orange peel.

CHICAGO
A classic cocktail

1 ounce Grand Marnier
1 ounce Hennessy VS Cognac
2 dashes Angostura bitters
2 ounces Brut Champagne
Orange peel for garnish

Stir ingredients in mixing glass with ice. Serve in an old-fashioned glass on the rocks. Garnish with orange peel.

old fashioned japanese lady

a slight summertime variation on the old fashioned
loren made a manhattan, and i wanted an old fashioned next -
we decided to toss in the shiso from dinner. tasty.

• 1 oz. makers mark
• 1 oz. wild turkey rye
• 0.5 oz. simple syrup
• 2 dashes angostura bitters
• small orange wedge
• sour cherry in syrup
• shiso leaf
• orange twist
• splash of soda

muddle small orange wedge, cherry and shiso in an old fashioned glass.
stir bourbon, rye, syrup and bitters in ice.
pour into glass, add 2 ice cubes and a splash of soda water.

Don't Ask, Don't Tell

Another invention from impromptu cocktail night. I remember it being really delicious, but it might have just been the 6 cocktails already residing in my system doing the talking.

• 0.75 oz St. Germain
• 1.5 oz Calvados
• 1 dash Absinthe
• 1 dash Angostura Bitters

Shake and strain, add a lemon twist.

Mumford seemed to like this one.

2 New Old Fashioned Variations

1. Impromptu Cocktail Night Variation

• 2 oz Bulleit Bourbon
• 1 tsp cane sugar
• 2 dashes Fee Brothers Old Fashioned Bitters
• Lemon twist
• Orange twist
• Maraschino cherry

We made this one at Loren's request - he wanted to test out the Fee Brother's Old Fashioned Bitters in a drink that "tastes like Christmas"


2. Clyde Common Variation

• 2 oz Michter's Rye
• Lemon twist
• 1 teaspoon 2-to-1 syrup
• 1 dash angostura bitters

Michter's Rye was awesome as an old fashioned.

Dragon's Blood

Benjamin loved this one. It's totally delicious, but we didn't get the recipe, so we'll have to reverse engineer it.

• Plymouth gin
• Green Chartreuse
• Pedro Ximenez Sherry
• Angostura Bitters
• Absinthe
• Ardbed 10 year scotch float

Apple of Discord

A new favorite, it tastes like a smokey apple.

• 2 oz calvados pays d'auge
• 0.5 teaspoon agave nectar
• 5 dashes Bourdreau's cherry bitters

Shake and strain, mist top of cocktail using a diffuser with del Maguey Santo Domingo mezcal

Angostura "Float"

Golden Ticket

Ah lurves this. A scotch cocktail! A beautiful handcut icecube!

• 0.75 oz Bowmore 12 year scotch
• 0.75 oz Yamazaki 12 year whiskey
• 0.25 oz Ramazotti Amaro
• 0.75 oz Grand Marnier
• 3 dashes Grapefruit bitters
• 1 dash Angostura bitters

Our Favorite Place EVER

Teardrop
1015 NW Everett St
Portland, OR 97209
(503) 445-8109

Teardrop has a drink with elixir vegetal on the menu... and a huge line of special little eyedropper bottles of tinctures and bitters, and even atomizers to spray angostura bitters on the top of an egg-white drink instead of floating it in drops.

We didn't make it to Beaker and Flask, but we will have to go next year.

Beaker & Flask
720 SE Sandy Blvd
Portland, OR 97214
(503) 235-8180

Sipping Gin! Ransom Old Tom Gin

The most exciting gin we've had in a long long time :)
It's great straight (1/2 tumbler full at 2 in the morning, before a maple bacon donut) and in a Martinez with Bitter Truth Repeal Bitters!

Bourbon Renewal

A tasty cocktail we had in portland... The Bourbon Renewal

• 2 oz. maker's mark
• 1 oz. lemon juice
• 0.5 oz. cassis
• 0.5 oz. 1-to-2 simple syrup
• 2 dashes angostura bitters

served over ice, but it's just as good strained. Benjamin's super special variation on this drink makes Loren smile even more:

The Italian Laundromat

• 2 oz. bourbon (we used bulleit)
  
• 1 oz. lemon juice
• 0.75 oz. blueberry liquor
  
• 0.5 oz. small hand foods grenadine
  
• 2 dashes angostura bitters

This variation was made with Benjamin's blueberry liquor lugged back from Italy's pasta capital. The blueberry was less sweet than cassis, so we added an extra 0.25 oz, and mixed it with the delicious grenadine from small hand foods.

The Spicy Cherry

Edit: I've renamed this. Just made it again and, like last time, I get really distinct cherry flavors even though there is nothing cherry-like in it. It is very close in flavor to the Bourbon Renewal at Clyde Common. A little less citrusy, though, and without the distraction of ice cubes.

Bourbonegronimot:

1 oz bourbon (101 proof)
1 oz Campari
1 oz Dubonnet
1/2 oz bergamot juice
1/2 oz bergamot simple syrup
1 dash absinthe
3 dashes Chartreuse elixir vegetal

shake all ingredients. rim glass with bergamot rind. pour.

Ocean Shore Cocktail

Shake in iced cocktail shaker & strain

• 1/2 oz fresh lemon juice (1.5 cl, 1/8 gills)
• 1 oz sloe gin (3 cl, 1/4 gills)
• 1/2 oz gin (1.5 cl, 1/8 gills)
• 1/2 egg white (1 1/2 oz, 4.5 cl, 3/8 gills)
• 1/4 oz orgeat syrup (6 dashes, 1/16 gills)

Serve in a cocktail glass (4.5 oz)

Scoff Law

Stir in mixing glass with ice & strain

3/4 oz rye (or bourbon) (2 cl, 3/16 gills)

3/4 oz dry vermouth (2 cl, 3/16 gills)

1/2 oz fresh lemon juice (1.5 cl, 1/8 gills)

1/2 oz green Chartreuse (1.5 cl, 1/8 gills)

1 dash orange bitters

Serve in a cocktail glass (4.5 oz)

Beuser & Angus Special

• 1¾ oz Green Chartreuse
• ¾ shot / 20 ml / ¾ oz lime juice
• ½ shot / 15 ml / ½ oz maraschino
• ½ bar-spoon sugar
• 1 small egg white
• Shake all ingredients hard with ice and strain in to a large old fashioned glass filled with crushed ice. Top with 5 dashes orange flower water.

Named after the bartenders who inspired the drink, Bastian Heuser and Angus Winchester, the Beuser and Winchester Special takes a very healthy dose of Green Chartreuse as its base and adds a hint of maraschino here and a touch of lime there to round out the flavour and prevent the drink becoming too overpowered by the herbal Chartreuse. Don’t underestimate the drink though – this packs a powerful Chartreuse punch and anyone who isn’t a fan of the medicinal elixir is probably best to steer clear.

The orange flower water mixed with the chartreuse creates a wonderful aroma when you bring the drink to your mouth, and the overall mix of strong herbal flavours from the Chartreuse and maraschino, together with the bright lime and orange flower water and the smoothness of the egg create a drink that is at once contrasting and yet very balanced. Special indeed.

http://ohgo.sh/archive/beuser-angus-special-cocktail/#BeuserAngusSpecial

Improved Whiskey Cocktail

• 2 oz. Bulleit Bourbon
• 2 dashes Fee Bros. Whiskey Barrel Bitters
• 1 teaspoon Fee Bros. Rock Candy Syrup
• ½ teaspoon Luxardo Maraschino Liqueur
• 1 Dash Pernod Absinthe

Strain into chilled cocktail glass and twist a swatch of thin-cut lemon peel over the top.

Created by David Wondrich

The Crow Cocktail

Shake in iced cocktail shaker & strain

1 1/2 oz rye or Bourbon whiskey (4.5 cl, 3/8 gills)

3/4 oz fresh lemon juice (2 cl, 3/16 gills)

1/4 oz grenadine (6 dashes, 1/16 gills)

1/2 tsp sugar (2 dashes)

Serve in a cocktail glass (4.5 oz)

We added 2 dashes of orange bitters for a fantastic treaty taste!
delicious for the small hand food grenadine!

How to make a cocktail with cheesecloth and a whisk

Courtesy of Cooking Light, whose readers, apparently, do not own shakers or kitchen implements that measure liquid ounces:

[no name given]

1/2 cup El Tesoro tequila blanco
1/3 cup Del Maguey San Luis Del Rio mezcal
6 tablespoons lime juice
6 tablespoons simple syrup
2 teaspoons pomegranate molasses

Combine all ingredients; stir with a whisk. Strain through a cheesecloth-lined colander into a bowl.

Yield: 4 servings (serving size: about 1/3 cup). Calories: 158. Fat: 0g. Protein: 0.1g. Carb: 15.8g. Fiber: 0.1g. Chol: 0mg. Iron: 0.4mg. Sodium: 1mg. Calc: 13mg.

I wonder who this person is who has mezcal and pomegranate molasses on hand, but no shaker? And what exactly are we straining so carefully out of the drink? And where is the ice? So many unanswered questions. But at least we know how much calcium we'll be ingesting.

Nikon 35mm 1:1.8

 

I got a new camera lens for Christmas which is basically designed for taking pretty pictures of pretty drinks. Note how fuzzy the background is and how sharp the champagne bubbles are. Apparently the nerds call that "bokeh."

The Deshler

Have not yet tried this. Overheard the recipe at Heaven's Dog last night.

1.5 oz rye
1.5 oz Dubonnet
2 dashes Cointreau
2 dashes Peychaud's bitters
orange peel garnish

Always a sucker for a rye + fortified wine drink. That's a lot of Dubonnet compared to the rye though and I suspect I'd want less of it (and possibly more of the Cointreau--not sure that two "dashes" will really come through). This seems like a drink in which it would be fun to experiment with different sorts of bitters, too.

nikka pure malt black whiskey