Thursday, February 21, 2019

Prendi Il 22

From Our July 2018 issue. Recipe by Jon McDaniel. Prendi Il 22 1 ½ oz. Rosa 22 Aperitivo Rose¾ oz. Cynar½ oz. lemon juice¼ oz. amarena cherry syrup (from the jar or can of cherries)2 dashes Fee Brothers Rhubarb Bitters Build into a large wine glass, fill with ice and...

RumChata Cappuccino Martini

RumChata Cappuccino Martini 2 parts RumChata1 part espresso1/2 part vodka1/2 part coffee LiqueurOr substitute 1.5 parts espresso vodka for vodka and espresso Shake vigorously with ice and strain into Martini glass. Garnish with espresso beans.

Clover Club

From our October 2018 issue.   Clover Club 2 oz. Seersucker Lemonade Gin½ oz. fresh lemon juice½ oz. simply syrup5 raspberries1 egg white Combine and dry shake. Add ice, shake again, and strain straight up.
RumChata Salted Caramel Martini 2 parts RumChata1 part caramel vodkaSea Salt/Table Salt (Do Not Use Margarita Salt) Rim martini glass with salt (use water, NOT lime juice). Shake ingredients with ice and strain into martini glass. Optional: Drizzle a teaspoon of caramel sauce into bottom of glass.
From our May 2018 issue. Recipe by Phil Casaceli, Daddy-O.  Tito's Lemon Thyme Lemonade 2 oz. Tito’s Handmade Vodka1 oz. fresh lemon juice2 dashes Regan’s orange bitters¾ oz. lemon thyme simple syrup

Midas’ Tears

From our Jan/Feb 2018 issue. Midas' Tears 1 ½ oz. Writers’ Tears Irish Whiskey1 oz. Disaronno3 dashes Bittercube Jamaican #2Edible gold Add all ingredients into a mixing glass with ice. Stir for 30 seconds and strain into a chilled coupe.

Benvenuto Frizzante

From our Jan/Feb 2018 issue. Benvenuto Frizzante 1 oz. Hendrick’s Gin1 oz. Disaronno1 oz. lemon juice½ oz. simple syrup4 dashes Scrappy’s Lavender Bitters2 oz. Prosecco Add all ingredients except the Prosecco into a shaker with ice. Shake vigorously and strain into a champagne flute. Top with Prosecco and garnish with...

Gentleman Dilliver

From our Jan/Feb 2018 issue. Recipe by Jarmel Doss. Gentleman Dilliver 1 ½ oz. Gentlemen’s Jack½ oz. The Peat Monster Malt Scotch Whiskey½ oz. Smith & Cross Rum½ oz. petit shrub½ oz. Tempus Fugit Crème de Cacao½ oz. Pineapple Demerara2 drops saline Stir all ingredients in a mixing glass. Add...

North 3rd Jack and Ginger

From our May 2018 issue. Recipe by Sean Anderson, North Third.  North 3rd Jack and Ginger 1 ½ oz. Jack Daniel’s Old No. 73 ½ oz. housemade ginger beer¼ lime wedge3 dashes Angostura bitters Build in glass starting with ginger beer. Add ice. Float Jack Daniel’s, then squeeze lime and...

Angry Mule

From our May 2018 issue. Recipe by Phil Casaceli, Daddy-O.  Angry Mule 2 oz. Tito’s Handmade Vodka½ oz. fresh lime juice½ oz. roasted jalapeno simple syrup½ oz. Pickett’s #1 Medium Spicy Ginger Syrup Shake and strain over fresh ice. Top with seltzer water.