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