© 2017 by John Bodenschatz

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Cocktail #7

December 11, 2015

 

 

 

 

Scott: Honeymoon Cocktail

2.0 oz Calvados

0.5 oz Benedictine

0.5 oz Dry Orange Curaçao 

0.5 oz lemon juice

 

 

Combine all ingredients in a shaker, shake with ice, strain, garnish with a flamed lemon peel.

 

 

 

from Vintage Spirits and Forgotten Cocktails by Ted Haigh

 

 

 

 

 

 

 

 

Maria: Princess Buttercup

1 egg white

 

2.0 oz Johnny Smoking Gun whiskey (from Detroit @ http://twojames.com)

 

0.5 oz heavy cream

 

0.75 oz brown/butter syrup*

 

 

3 dashes walnut bitters

 

Add all ingredients to shaker, dry shake, then add ice and shake again, strain into a coupe, garnish with grated cinnamon.

 

*Brown Butter Syrup

2 cups water

 

4 cups brown sugar

 

3 tablespoons Kerry Gold Irish butter

 

 

 

Set burner to medium, add sugar, water, and butter. Occasionally stir. Once the sugar and butter have dissolved take it off the burner.

 

 

 

from Two James Spirits in Corktown, Detroit, Michigan

 

 

 

 

 

Holly: Clarified Milk Punch

 

10.5 oz fresh lemon juice (divided)

 

Peel of 8 Lemons (no pith)

 

24.0 oz pineapple juice

 

 

1 lb. granulated sugar

6 cloves

30 coriander seeds

3 allspice Berries

1 star anise

 

1 cinnamon stick

 

20.0 oz Calvados

 

10.0 oz overproof rum (~125 proof) (I just used the two rums we had on hand, a dark and a light.)

 

5.0 oz dark rum

 

5.0 oz aged rum

 

5.0 oz absinthe

 

12.0 oz strong Rooibos and lavender tea (3 Tbsp Rooibos Tea and 1 Tbsp dried lavender flowers in 12.0 oz boiling water. (I used only red Rooibos)

 

 

5 cups boiling water

 

5 cups whole milk (heated to 185°F)

 

 

 

Grind the spices in a spice grinder. In a large bowl, add the lemon peel, sugar, spices, cinnamon stick, tea, and boiling water. Stir to dissolve the sugar and allow to cool for 20 minutes. Add 8 oz. of lemon juice, the pineapple juice, and liquors. Stir, cover, and let infuse for 48 hours.

 

Next, add 2½ oz lemon juice and the scalded milk. Stir the curdled solution and strain into clean container through a fine cheese cloth followed by coffee filters until clarified.Chill and serve over ice. Garnish with grated nutmeg. Yields about 4½ liters (The recipe above is for a full batch. I made a half batch.)

 

 

Video of the Cocktail Dudes making this punch: https://www.youtube.com/watch?v=Y8t3BEUNmf4

 

 

 

from Michael Mooney (while at Geraldine’s in Toronto).

 

 

 

 

 

 

 

John: Smokey Bear

 

1.0 oz Mezcal 

 

1.0 oz Grog liquor

 

0.25 oz lime juice

 

Dash Green Chartreuse

 

finger limes (“the caviar of citrus”)

 

Smoking gun with oak

 

 

 

Muddle finger limes in a glass, add smoked liquors, chartreuse, and lime juice to a shaker, add ice and shake. Strain into glass over finger limes. (John, not sure if I have this right.)

 

 

 

 

 

 

 

Adrian: Untitled Cocktail Recipe

 

2.0 oz Bulleit Bourbon

 

0.75 oz apple cider

 

0.5 oz pear/ginger shrub

 

.25 oz St. Elizabeth Allspice Dram

 

Dash Chocolate bitters

 

 

 

Add ingredients to shaker, shake over ice, strain into a glass.

 

 

 

 

 

 

 

John: Holy Smokes

 

1.5 oz George Dickel Whiskey

 

0.5 oz Cardamaro Vino Amaro

 

 

0.5 oz Benedictine

 

2 dashes chocolate molé bitters

 

1 tsp Monkey Shoulder malt scotch whisky

 

Flamed orange peel

 

 

 

Add all the ingredients to a mixing glass and fill with ice. Stir and strain into a small coupe glass. Garnish with a burnt orange peel.

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