Saturday, August 13, 2011

Let's Toast, Shall We

Some tasty treats: 
I've been playing around with Mezcal and Tequila in the Old Fashioned a lot lately, and have been offering the:

Oaxacan New Fashioned
.25 oz. Cane Syrup (you can sub agave syrup)
.5 oz. Firelit Coffee Liqueur, Batch #4
2 brandied cherries
1 large orange peel, very little pith
3 to 4 dashes of Aztec Chocolate Bitters
Muddle in bottom of mixing glass
.5 oz. Don Amado Anejo Mezcal
1.5 oz. Reposado Tequila (I prefer Siete Leguas)
Stir Well with ice in a mixing beaker
Strain into a rocks glass over 1 large ice ball*
Garnish with 3 brandied cherries and a flamed orange peel

* Here's a less expensive alternative to the Japanese Ice Ball Molds

Flaming an orange peel over a cocktail


The Modern Rye Cocktail
4 torn basil leaves
2 oz. Rye Whiskey
.75 oz. Fresh Lime Juice
.5 oz. up to .75 oz. Local Honey Syrup (equal parts local honey and water)
For my tastes, I much prefer .5 oz. honey syrup in this cocktail
2 dashes Baked Apple Bitters
Shake well with ice
Fine-Strain into a chilled rocks glass over 1 large ice ball
Long Lime Twist and Basil Leaf for garnish



The White Album
2 oz. Death's Door White Whiskey
.75 oz. Dimmi Liqueur
.75 oz. Fresh Lemon Juice
.5 oz. Pineapple Gum Syrup
Healthy dash of Boston Bittahs*
Shake well with ice
Strain into a small, chilled cocktail glass coated with the oil from a large lemon peel (discard the peel after expressing the oil into the glass)
Garnish?  Nope.  Just sip your drink and spin some vinyl!

*If you're a Fernet fan, put some Fernet in an eye-dropper bottle and use the Fernet as you would traditional bitters.  A few drops go a long way as a modifier.  I've also had success using Underberg in that manner, but I'm loving those Boston Bittahs right now (flavors of Chamomile, and citrus zest)!


ROSITA #2
1.75 oz. Reposado Tequila
1/2 oz. Dolin Dry Vermouth 
1/2 oz. Barolo Chinato
1/2 oz. Aperol
2 dashes Aztec Chocolate Bitters
Stir well with ice
Strain into a chilled cocktail glass
Garnish with an orange twis


And we end with a cocktail featured in Beachbum Berry's Intoxica book.  I love this drink on a warm and sunny afternoon in the backyard:

Montego Bay (this version adapted by The Walnut Creek Yacht Club)
1.5 oz. Smith & Cross Rum
.25 oz. St. Liz Allspice Dram
.5 oz. Local Honey Syrup, or more to taste if needed (equal parts local honey and hot water)
.75 oz. fresh grapefruit juice
.5 oz. fresh lime juice
healthy dash of Tiki Bitters
Shake well with ice
Strain into a rocks glass filled with crushed ice
Grapefruit twist and large mint sprig for garnish (make sure you cut the grapefruit twist directly over the top of the cocktail so that the oils coat the top of the drink)

 Cheers my friends!

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