Sunday, December 23, 2012

Happy Hour with Rachel and Gothamist


Affinity Cocktail
1 oz Dalmore Gran Reserva
1 oz dry vermouth 1 oz sweet vermouth
2 dashes Bitter-Truth Jerry Thomas Bitters
 Lemon twist
Stir well in a mixing glass with ice and strain into a chilled coupe. Squeeze lemon peel on top and garnish.

Modern Cocktail No. 2
1 oz Dalmore 15
1 1/2 oz Sloe gin
1 dash Orange bitters 1 dash
Absinthe 1 dash house-made grenadine (don’t buy the crappy sugary Rose’s brand when it’s so easy to make your own)
Shake with ice and strain into a chilled coupe.

 Scotch Zoom (Richard Boccato)
 2 oz Scotch whisky (unspecified)
3/4 oz honey 3/4 oz cream
 Shake with ice and strain into a chilled coupe.

 Jack Ward (Yael Vengroff)
 1 1/2 oz Dalmore 15 1/2 oz Bonded Applejack
1/2 oz fresh lemon juice
1/2 oz fresh orange juice
1/2 oz grenadine (I don’t need to repeat myself)
1/4 oz Benedictine Absinthe to rinse glass
Shake with ice and strain into a cocktail glass that’s been rinsed with absinthe.

The Deather (Jennifer Nelson) 
2 1/4 oz Dalmore 15
1/2 oz Lillet Blanc
2 dashes Highland Heather Bitters (can substitute with Peychaud’s)
Absinthe to rinse glass sugar cube lemon wedge
Muddle sugar cube and lemon with the bitters.
Combine with ice, Scotch, and Lillet. Strain into a cocktail glass that’s been rinsed with absinthe and garnish with a lemon twist.

 The Scottish Rite (Jason Litrell) 
2 oz Dalmore 15
1/2 oz Oloroso Drysack Sherry
1/2 oz sweet vermouth
2 dashes Bittermens Xocolatl Mole Bitters
1 dash Benedictine
Stir and strain over an old fashioned glass with a block of ice and garnished with an orange peel.

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