Tag: cocktails

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Cocktail Recipes

Aquavit 77

1.5 oz Aquavit

1oz lemon

¾ oz st germain

¼ oz simple

Cava

Sage
1. Combine aquavit, lemon, St. Germain, and simple syrup into a shaker tine with ice.

2. Shake well, about 30 seconds, until chilled.

3. Double strain into a coupe glass or flute. Top with sparkling wine and garnish with sage leaf or lemon peel. Enjoy!

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Cocktail Recipes

Reykjavik

1.5 oz Aquavit

.5 oz Green Chartreuse

4 dash Orange Bitters

Orange peel

1. Combine all ingredients into a mixing glass with ice. 

2. Stir well, about 20 seconds. 

3. Strain into a pre-chilled coupe glass. Garnish with an orange peel and enjoy!

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Cocktail Recipes

Flowers for Kiswana

1 ½ oz Aquavit

½ oz Besk or Malört

½ oz Benedictine

3/4 oz Light Amaro, such as Meletti or Amaro Montenegro 

Dill/Lemon Peel

1. Combine all ingredients in a mixing glass with ice. 

2. Stir well, about 45 seconds. (Because this drink is very high proofed and can become syrupy between the benedictine and aquavit, your goal is to chill and dilute it past most cocktails)

3. Strain over a large ice cube. garnish with a dill spring and lemon peel and enjoy!

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Cocktail Recipes

The Brooklyn

The Brooklyn is the Manhattan’s lesser known sister cocktail that traditionally uses and ingredient called Amer Picon, which can be difficult to obtain in the United States. Instead, substitute in your favorite amaro to this cocktail for a complex, bitter drink.

2 oz Whiskey

1/2 oz Dry Vermouth

1/4 oz Luxardo Maraschino

1/4 oz Amaro

2 dash Orange Bitters

  1. Combine all ingredients into a mixing glass with ice.
  2. Stir well for about 30 seconds.
  3. Strain into a stemmed cocktail glass and garnish with a cherry or a peel of orange and enjoy!
Categories
Cocktail Recipes

Penicillin No. 2

This isn’t so much a riff on a penicillin cocktail as it is an attempted refining of it. The addition of hot chilis into the honey ginger syrup increases the heat of the ginger while a dash of angostura and salt sharpens the warmth of the scotches.

2 oz Blended Scotch

1 oz Lemon

1 oz Ginger Chili Honey

2 dash Angostura

3 drops Salt Solution (4:1)

1/4 oz Islay Single Malt

  1. Combine all ingredients except single malt intonations shaker tin with ice.
  2. Shake well, about 30 seconds.
  3. Double strain into a highball glass over one large ice cube.
  4. Gently float single malt on top. (I also find that spraying it via an atomizer is my preferred method for adding this ingredient.)
  5. Garnish with a lemon peel or cherry.

Ginger Chili Honey

1 cup Honey

1/2 cup Water

1 small hot pepper, sliced in half 

6” piece of fresh ginger, peeled and roughly chopped

  1. Combine honey and water in a pot over medium heat. Allow to come to a light boil. 
  2. Add ginger and pepper and boil for 1 minute. Reduce heat and simmer for 5 minutes. 
  3. Remove from heat and discard pepper but keep ginger in the mixture. Refrigerate overnight. 
  4. Strain out ginger solids and bottle syrup in the refrigerator for up to 2 weeks.