© 2017 by John Bodenschatz

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Cockluck #10

April 9, 2016

Jessica: The Anchor

2.0 oz Bourbon (Bulleit)

0.75 oz Salers Gentiane Aperitif

0.75 Cardamaro

Shake over ice, strain into a coupe, and garnish with an expressed orange peel.

 

Laura: Cucumber Lime Saketini (Jelly Shot)

1 (1 in.) piece of cucumber, coarsely chopped

2/3 cup Sake

6 ice cubes

2/3 cup Lime Syrup*

2 envelopes Knox Gelatin (sub Vege Gel or Agar Agar)

2/3 cup Vodka or Gin

1 tsp agave nectar

In a cocktail shaker, muddle the cucumber, add sake and ice, and shake. Strain into a glass and set aside—you should have 2/3 cup. Pour the lime syrup into a medium saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a few minutes. Heat over very low heat until the gelatin is dissolved, approximately 5 minutes. Remove from heat and stir in vodka, reserved cucumber-sake liquid, and the agave nectar. Pour mixture into a loaf pan and refrigerate until fully set, several hours or overnight. Cut into shapes, garnish, and serve.

*Lime Syrup

1.5 cups water

1 cup granulated sugar

4 medium limes, each cut into 8 wedges

1/4 cup lime juice

Combine water, sugar, and lime in medium sauce pan. Muddle the limes. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from heat and strain immediately. Stir in lime juice. Allow the syrup to cool to room temperature.

from the Jelly Shot Test Kitchen book

 

Holly: Hop To It

1.0 oz George Dickel Rye

0.75 oz Dolin Sweet Vermouth

0.75 oz Rye Kernel and White Peppercorn Syrup*

0.75 oz Lemon Juice

1 Egg White

0.75 oz Land Grant Green's Keeper IPA

Dried Hop Flower rehydrated in rye (Courtesy of Adrian's garden.)

Combine all ingredients except IPA in a shaker with ice and shake vigorously. Strain into a second shaker without ice and shake again. Strain into a coupe, top with IPA, and garnish with rehydrated hop flower.

*Rye Kernel and White Peppercorn Syrup

1.5 cups water

1 cup sugar

1 oz toasted rye kernels

2 oz toasted white peppercorn (1/2 crushed)

Toast rye kernels and white peppercorns, add to a sauce pan with the water and the sugar, bring to a boil, reduce to a simmer ‪until 1/2 cup of the water has evaporated. remove from heat and allow to cool.

From Juliana Wolkowski, Toronto, Canada

 

Scott: The Julie (dessert cocktail)

 

Adrian: The Bhyrr Mountain Picnic

1.0 oz Gin

1.0 oz Salers

1.0 oz Bhyrr Grand Quinquina

Stirred over ice, strain into a coupe, and garnish with and orange peel.

 

 

 

John: The Glo Sour

2.0 oz Turmeric-Infused Gin* (Hendricks)

0.75 oz lime juice

3 drops Saline Solution

1–2 dashes of Orange Bitters (Fee Brothers)

Combine the ingredients into a cocktail shaker, add ice, shake, and double strain into a chilled coupe glass.

*Infused the turmeric with gin in an iSi:

500 ml gin

100 grams fresh turmeric, thinly sliced into ‪1/16 in disks.

from Dave Arnold's Liquid Intelligence book

 

 

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