Navidad

2 oz Mezcal

1 oz Ancho Reyes Chili Liqueur

1/2 oz lime juice

Combine in a warmed mug and top with hot water. Star anise garnish

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Beautiful Ruin

(named for the book by Jess Walter)

2 oz Malfy Blood Orange Gin

1/2 oz Aperol

1/2 oz Liquore Strega

2-3 dashes peach bitters

Combine over ice and stir. Strain into a chilled cocktail glass. Star anise garnish

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Newfangled

2 oz Rye or Bourbon whiskey

1/4 oz Fernet

1/4 oz Maraschino

Combine over ice and stir. Strain onto large cube/rocks. Orange zest garnish.

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Meiji

1 oz Rainwater Madeira

1/2 oz Plum Sake

3/4 oz Ginger Liqueur

3/4 oz lemon juice

2 dashes Rhubarb bitters

Combine over ice and shake. Strain into a chilled cocktail glass. Lemon zest garnish.

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The Bartender’s Wife

Pour 2oz Fernet Branca over ice in a tall glass

Top with ginger beer, lime wedge garnish

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Zuvita

2 oz Mezcal

.5 oz Dry Vermouth

.5 oz Campari

.5 oz Cynar

Dash Orange bitters

Stir/Strain/Up

Orange Zest Garnish

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Sprang Is Sprung

2 oz Gin

.5 oz Elderflower Liqueur

.5 oz Creme de Violette

.5 oz lemon juice

Bubbly

Combine all but bubbly. Shake/strain/rocks

Top with bubbly, lemon zest garnish

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Fusilier

2 oz Highland Scotch

.5 oz Cynar

.25 oz Maraschino

dash Orange bitters

Stir/strain/orange zest garnish

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heat wave

1.5 oz white tequila

1 oz pineapple juice

.5 oz lime juice

.5 oz simple syrup

habañero hot sauce to taste (my baseline is probably around .5 tsp)

combine ingredients over ice and shake.  strain over ice into a goblet or collins glass. lime garnish. optional salt rim.

you’re right.  it’s a pineapple-habañero margarita, and it’s delicious.  i expect i’ll be making these by the dozen come spring and summer.  the trick, for me, is to make it spicy enough to warm the belly but not so spicy as to burn out the palate.

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comfy duck

2 oz ramazzotti amaro

.5 oz cynar

.25 oz allspice dram

4-5 dashes peychaud’s bitters

combine ingredients over ice and stir.  strain into a chilled cocktail glass. orange zest garnish.

came up with this one to pair with a duck confit dinner special at the restaurant.

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