My name is John Bodenschatz and I'm a member of Cockluck (Cocktail Potluck). Together there are 10 of us.  We were all students of Cris Dehlavi who are avid cocktail enthusiasts on the quest to bring back cocktail parties while expanding our knowledge of cocktails.  I hope you enjoy my page.  Cheers!

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Cockluck #16

John: Thrown Negroni 1.0 oz Lillet Blanc 1.0 oz Aperol 1.0 oz Hendrick’s Gin 1 Egg White Cocktail Spheres/Spherification: Allspice Dram, Nocino, Aperol Julie: Santa’s Little Helper (aka Buzzed and Awake) 4.0 oz bourbon 1 shot Brioso espresso, cooled 2.0 oz Brioso coffee syrup* 1–2 dashes Peychaud's bitters 1 large egg white *Brioso Coffee Syrup 1 cup brewed Brioso coffee 3/4 cup white sugar 1/4 cup brown sugar 1 teaspoon vanilla Adrian: The Trident Cocktail 1.0 oz aquavit 1.0 oz Cynar 1.0 oz dry sherry Heavy dashes of ginger/pear shrub bitters Lemon twist for garnish Stir with ice, strain into a coupe. Jessica: Spiced Hot Tamale 2.0 oz Ancho Reyes Ancho Chili Liqueur 1.0 oz grapefruit juice

Cockluck #15

Michelle: Barrel-Aged Martinez 1.5 oz Old Tom Gin 1.5 oz Sweet vermouth .25 oz Luxardo Maraschino Liqueur 2 dashes Angostura Bitters (or try Boker bitters) Fill a large Mason jar with 1/4–1/2 inch toasted French oak wood chips (available at home-brew stores). Add he cocktail mixture (may need to double or triple the above proportions.) Seal jar and let sit for approximately 6 days, agitating occasionally. After 6 days taste mixture, if delicious, strain mixture, stir with ice to chill, and strain into a chilled coupe glass. Garnish with an orange twist. Adrian: Murder in the Moonshine 2.0 oz OYO Unaged Rye White Whiskey 0.25 oz St Gemaine Elderflower Liqueur 0.25 oz Ginger-Lime Simple Syrup

© 2017 by John Bodenschatz

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