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