2 1/4 ounces of Gin
3/4 ounces French Vermouth
Pour over ice and stir
Serve in martini glass with lemon twist
Friday, November 8, 2013
2 1/4 ounces of Gin
The recipe for a Rob Roy – born at Moe’s Tavern in Springfield! (Maybe?)
2¼ oz blended scotch
¾ oz italian/sweet vermouth (the red kind)
2 dashes orange bitters (Angostura bitters is not a substitute here. Don’t do it.)
Stir and strain into a martini glass.
No garnish necessary.
1 sugar cube - any kind will do, but use raw sugar if you have a choice
Soak the sugar cube in Angostura bitters in the bottom of the glass.
As an extra, somewhat controversial step, add a tiny bit of seltzer water.
Use a muddler to mash up the sugar cube with the bitters and the seltzer into a syrupy mix.
Add ice cube, the bigger the better.
Pour in 2 oz. of bourbon or rye.
Garnish with a lemon twist.
Based on the classic recipe, with proportions modified slightly by John Gertsen, manager atDrink in Boston.
1½ oz white rum - good white rum that does not taste like hairspray
1 oz pineapple juice
¼ oz grenadine
¼ oz maraschino liqueur
Shake with teeth-gritting, eye-squinting vigor. The pineapple juice should help form a frothy head, like a beer from keg.
Labels: white rum
Sunday, August 18, 2013
In honor of Area 51, and for those who never doubted, the Sky Pilot:
1 1/2 oz applejack
3/4 oz dark rum
1/2 oz fresh lime juice
1/4 oz grenadine Combine.
Add ice. Shake. Strain. Serve in a cocktail glass. And remember: the booze is out there.
Labels: dark rum
Friday, June 28, 2013
The Brandy Alexander is the easiest cream drink to make.
- 1 part cream - No skim milk allowed! No watered-down concessions!
- 1 part creme de cacao (The only difference between light and dark is the color) dark looks nicer
- 1 party brandy (as you see in the video, cognac is not unreasonable)
Shake some ever-loving sense into it and strain it into a cocktail glass.
Some people make it with two parts cream to one part each of liquors, but you don't need to.
1 sugar cube
Bitters - Use Angostura. Don't fall for those fancy artisanal bitters
2 ½ oz whiskey - Rye or Bourbon
Begin with a sturdy glass because this is going to get a little rough. Drop a sugar cube into the glass and add a few dashes of bitters on top of it.
Use your bar muddler to crush up the sugar cube really well (this is the rough part). If you're feeling a little shy, adding a bit of water or club soda is not out of the question.
Add a little over 2 ounces, say, 2½, of whiskey to the glass. Drop in a few ice cubes and set the glass aside to water while you make the garnish.
Cut a big but thin slice from the peel of the lemon. Set that aside for a second.
Stir the drink with a bar spoon.
Squeeze the slice of peel over the drink with the color side down to ensure the citrus oils go into the glass, then drop the garnish itself into the glass.
The Maddow Colada
1.5 oz light rum
1 oz 8 year old Bacardi or other nice medium-bodied amber rum
1.5 oz unsweetened coconut milk
1.5 oz orgeat (almond syrup--Maddow recommends Teisseire. Torani is most common.)
4 oz pineapple juice
blend with ice
don't strain, serve in a short glass, garnish with pineapple wedge, tiny umbrella
serve with short, stubby (fat) straws
Sunday, March 24, 2013
The Gold Rush is a variation on the Whiskey Sour that is made with honey.
½ oz. honey syrup*
½ oz. lemon juice from actual non-plastic lemon
2 oz. bourbon
Shake it like you mean it. Strain over ice. *To make honey syrup, use two parts hot water, to one part honey, and stir it up til the honey dissolves in the water.
Thursday, January 17, 2013
<iframe width="420" height="315" src="//www.youtube.com/embed/ZKI4CIdRSzg" frameborder="0" allowfullscreen></iframe>