Cocktails, Spirits and Mixology Thread

Basil Julep



1.5 oz. Irish Whiskey
0.5 oz Simple Syrup
2 Large Basil Leaves

http://www.saveur.com/article/Recipes/Basil-Julep

 

Good Lord. I think we found the board drunk.

 

Stiletto



1.5 oz. Bourbon
0.5 oz. Amaretto
0.5 oz. Lemon Juice

http://www.foodandwine.com/recipes/stiletto-cocktails-2005

 

Tipperary



1.5 oz. Irish Whiskey
0.75 oz. Sweet Vermouth
0.75 oz. Green Chartreuse
2 Dashes Orange Bitters

Proportions in my recipe differ from the link.

http://www.sfgate.com/wine/cocktailian/article/It-s-a-long-way-to-new-Tipperary-Cocktail-3196159.php

 

Improved Brandy Cocktail



2 oz. Cognac
1 tsp. Simple Syrup
½ tsp. Luxardo Maraschino
2 dashes Peychaud's Bitters
2 dashes Absinthe

http://www.saveur.com/article/Recipes/improved-brandy-cocktail

 

Brandy Crusta



2 oz. Cognac
1 tsp. Grand Marnier
1 tsp. Lemon Juice
1 tsp. Simple Syrup
2 Dashes Angostura bitters

http://www.saveur.com/article/Recipes/brandy-crusta-cocktail

 

Rye and Ginger






Three ice cubes.

Six ounces of CC

Canada Dry as needed.

 

Cynar:

 

North by Northwest



1 1/2 oz. Apple Brandy
3/4 oz. Lemon Juice
3/4 oz. Apple Cider
1/2 oz. Averna
1 tsp. Apple Butter

http://imbibemagazine.com/North-by-Northwest-recipe

 

The Manhattan:

If the martini is the undisputed king of gin drinks, the Manhattan rules the whiskey ones. And though I’m utterly intransigent about how a good martini ought to be made, I’m flexible when it comes to the Manhattan. Even in its innumerable variations, the deep and dark character stays intact. With brown-liquor season upon us, it’s the drink for right now.

That said, it’s a cocktail that requires a whole host of decisions. Rye or bourbon? Perfect (composed with equal measures of sweet and dry vermouth), or just sweet vermouth? Bitters? Garnish? Rocks? My advice is to try the Manhattan every which way (just not all at once), because different versions suit different moods.

According to legend, the Manhattan was created some 140 years ago, at New York City’s Manhattan Club, for a banquet held by Jennie Jerome, Winston Churchill’s Brooklyn-born mother. This tale has been debunked, but I still like to think it’s true, for the strong sense of time and place it suggests. I was born and raised in Manhattan, but it took a man from California to indoctrinate me into the cocktail’s cult. In my 20s, I was an unabashed Irish whiskey partisan. Frank, whom I met in graduate school and later married, was, at 27, already a Manhattan man. I thought it was wonderfully dashing that he had a signature cocktail, and that he was always ready, at any bar, to place a confident order. Frank tended toward bourbon more than rye, but he was game to change it up.

He might have found his favorite at Quarter Bar, which opened in our neighborhood five years ago. David Moo, Quarter’s proprietor, distinguishes his Manhattan largely by a painstaking preparation of the glass, whose interior he “paints” with Angostura bitters, using citrus peel as his brush, elevating the fruit and the bitters to the foreground. When Frank found out he had cancer, he asked his oncologist very earnestly if he might still enjoy a Manhattan every now and then. His doctor told him that was just fine. I first drank Manhattans in Frank’s company, and now I drink them in his honor, just as I did at Quarter Bar soon after he passed away in 2010.

For me the Manhattan will always — more than any place, or any time — summon memories of a person. They’re overwhelmingly happy memories, always accompanied by a toast, with love and remembrance.

http://www.nytimes.com/2012/10/07/magazine/make-mine-manhattan.html?ref=dining




The Southern Slope

Ingredients

2 oz. Basil Hayden’s bourbon
3/4 oz. Punt e Mes Italian vermouth
1/2 oz. Apricot liqueur
2 dashes Angostura bitters
1 Luxardo cherry.

Preparation

1. Stir over ice and strain into a rocks glass over fresh ice. Garnish: Luxardo cherry.

http://www.nytimes.com/recipes/12800/The-Southern-Slope.html


Moo’s Manhattan

Ingredients

2 1/2 oz. Old Overholt rye whiskey
1/2 oz. Martini & Rossi sweet vermouth
1/2 oz. Carpano Antica Formula
3 dashes Angostura bitters
1 1-by-3-inch slice lemon peel
1 brandied cherry.

Preparation

1. Pour wet ingredients into a mixing glass. Add ice and stir for 30 seconds. Add another dash of Angostura to a chilled coupe. Twist the lemon and orange peels directly over the coupe. Vigorously rub the peels inside the coupe, then discard them. Add 1 brandied cherry. Strain the liquid into the prepared glass.

http://www.nytimes.com/recipes/12801/Moorsquos-Manhattan.html

 

Applejack Rabbit



2 Applejack
3/4 oz. Lemon Juice
3/4 oz. Orange Juice
1/2 oz. Grade B Maple Syrup

http://www.seriouseats.com/recipes/2011/10/applejack-rabbit-classic-apple-brandy-cocktail-pdt-recipe.html

http://www.burtonsmaplewoodfarm.com/Bourbon-Maple-Syrup-p/bourbmpl12oz.htm

 

Farmhouse Margarita



2 oz. Tequila
Juice of One Lime
1 oz. Pure Maple Syrup

http://www.burtonsmaplewoodfarm.com/Articles.asp?ID=153

http://www.burtonsmaplewoodfarm.com/Bourbon-Maple-Syrup-p/bourbmpl12oz.htm

This was really good.