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My first Cockluck, #5


This was our first time hosting and our very first time experiencing it. For the group it was their fifth one. Above is my cocktail that I had created:

The Sloe Poke

2 oz Haymens Sloe gin

1.5 oz St. Germaine Eldeflower Liqueur

0.5 oz mint simple syrup

Splash of soda water

Shake over ice, strain into a coupe, then add the splash of soda water, and garnish with a mint leaf and a luxardo cherry.

John #2: A Pear of Gingers

1.0 oz Old Tom gin

1.0 oz St. Elizabeth Allspice Dram

1.75 oz pear-ginger-apple cider or pear juice

0.5 oz lime juice

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

Michelle: Aviation

2.0 oz gin

0.5 oz Luxardo Maraschino

0.5 oz oz lemon juice

0.75 oz Creme Yvette

Combine gin, Luxardo, and lemon juice, shake with ice, stain into a couple. Slowly pour Creme Yvette down the inside of the glass so it pools in the bottom. Garnish with a Luxardo cherry and a paper airplane.

Holly: Chinese 5-Spice Sazerac

2.0 oz bourbon (used Jefferson’s)

0.5 oz homemade Chinese 5-spice syrup*

Glass rinse of absinthe

2 dashes orange bitters (used Fee Brothers)

Coat the inside of a rocks glass with a splash of absinthe. Combine Watershed bourbon, Chinese 5-spice syrup, and bitters. Stir to incorporate. Add ice, and garnish with an orange peel and a cinnamon stick, or fresh-picked autumn maple leaf.

*Chinese 5-spice syrup:

Add 1.5 tbs Chinese 5 spice to 1 pint of simple syrup, shaken vigorously while hot to incorporate

Laura: New York Shrub

0.5 cup Balsamic Vinegar Reduction*

1.5 oz Rittenhouse Rye

0.75 oz Fresh Lemon Juice

1.5 oz Simple Syrup

*Pour balsamic vinegar into small saucepan, bring to a boil. Let simmer until reduced by half, about 10 minutes. Let cool to room temperature.

Pour rye, lemon, simple syrup, and 1 barspoon of balsamic reduction into a cocktail shaker. Fill with ice and shake until well chilled, about 15 seconds. Strain into a coupe or over ice.

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© 2017 by John Bodenschatz

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