Jessica: The Anchor
2.0 oz Bourbon (Bulleit)
0.75 oz Salers Gentiane Aperitif
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.
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