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.