Tag: sour

Categories
Cocktail Recipes

There Was a Man, There Was a Woman

2 oz Reposado Tequila

1/2 oz Green Chartreuse

1/2 oz Amontillado Sherry

3/4 oz Lime

3/4 oz Cantaloupe Syrup

Squirt Citrus Soda

Tajin

  1. Rim a glass half way with Tajin spice mixture. Set aside.
  2. Combine tequila, chartreuse, sherry, syrup, and lime in a cocktail shaker with ice.
  3. Shake well, about 30 seconds.
  4. Strain over one large ice cube in spice rimmed glass. Top with desired amount of citrus soda and stir to combine.

Cantaloupe Syrup

1 cup Water

1 cup Granulated Sugar

1 Cup Cantaloupe, cubed

  1. Cut 1 cup of fresh cantaloupe into cubes. Set aside.
  2. Bring water to a rolling boil over medium-high heat. Slowly stir sugar into hot water until dissolved.
  3. Add cantaloupe to syrup. Reduce heat and simmer for about 5 minutes. Remove from heat and allow mixture to cool completely.
  4. Add syrup with cantaloupe to a sealable container and store in the refrigerator for 24 hours.
  5. Remove syrup from container and strain. Discard solids and return syrup to an airtight container. Store chilled for up to 2 weeks.
Categories
Cocktail Recipes

Houdini’s Dirty Chai

1 1/2 oz Cocchi Americano Vermouth

1/2 oz Sfumato Amaro

3/4 oz Lemon Juice

1 oz Chai Tea Syrup

Fresh Nutmeg

  1. Combine vermouth, sfumato, lemon juice, and chai syrup in a shaker tin with ice.
  2. Shake well, about 40 seconds.
  3. Double strain through a fine strainer into a stemmed cocktail glass. Garnish with freshly grated nutmeg and a lemon wheel. 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.
Categories
Cocktail Recipes

Blood in the Water

1 oz reposado tequila

1 oz amaro montenegro

¾ oz lemon

¼ oz rich simple syrup

2 drops salt solution (4 water : 1 salt) 

3 dash angostura

2 lemon peels

  1. Combine tequila, amaro, lemon, simple syrup, salt, and 1 lemon peel into cocktail shaker tin.
  2. Shake well until shaker tin freezes in your hand, about 40-60 seconds.
  3. Strain over ice.
  4. Using a dropper or barspoon, carefully drop angostura on top of the cocktail.
  5. Hold lemon peel 4 inches above drink. Pinch, skin-side down, with pointer finger and thumb, expressing lemon oil over the cocktail.
  6. Rub skin side of peel over the lip of the glass. Drop into cocktail and enjoy!