© 2017 by John Bodenschatz

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Cockluck #14

November 2, 2016

 

 

Laura: Gin Punch

6 navel oranges, cut into quarter-wheels

6 lemons, cut into half-wheels

3 limes, cut into wheels

1 pint fresh raspberries

1 pineapple, cut into 1-inch cubes

1 (750 ml) bottle Plymouth gin

1 3/4 cups freshly squeezed lemon juice

1 1/4 cups simple syrup

1/2 cup orgeat

1 cup Massenez crème de framboise

3 cups water

1 (750 ml) bottle brut champagne

Decorative ice block

 

Prepare the decorative ice block, allowing a few hours for freezing. Combine all the fruits in a large punch bowl. Add the gin, juice, syrups, crème de framboise, and water. Refrigerate for at least 4 to 5 hours. Just before serving, add the champagne and the decorative ice block.

 

Holly: The Rye Revival

¼ oz green Chartreuse

2.0 oz rye (used Bulleit)

1.0 oz basil simple syrup*

0.5 oz fresh lime juice

 

4 dashes Angostura bitters

2 fresh bay leaves (i used two in the drink and 1 as a garnish)

2.0 oz stout (such as Guinness), to top

 

Coat coupe with Chartreuse, then discard the liquid (or, more appropriately, drink it). In an ice-filled cocktail shaker, combine the rye, basil syrup, lime juice, bitters, and 1 of the bay leaves. Shake vigorously and strain into a coupe glass. Top with the stout and garnish with the remaining fresh bay leaf.

 

*Basil Simple Syrup:

½ cup water

½ cup sugar

Handful of basil, bruised, stems included

 

Combine all of the ingredients in a small saucepan over medium-low heat. Bring to a simmer and cook until the sugar has dissolved, about 5 minutes. Remove from the heat and allow to cool completely before straining the liquid into an airtight container. Store the simple syrup in the refrigerator until ready to use.

 

 

Jessica: The Asian Lemon

 

(makes 2 drinks)

2 tbsp packed chopped lemongrass (tips reserved for optional garnish)

1 tbsp packed chopped ginger root

1 tbsp organic, blonde cane sugar

2 tbsp (1 oz) strained meyer lemon juice (or 1 tablespoon regular lemon juice plus 1 additional tablespoon grapefruit juice)

6 tbsp strained pink grapefruit juice

1 cup (8 oz) dry sake (such as Sho Chiku Bai’s Junmai-Shu / Nama Sake)

ice

 

In a measuring pitcher or jar, muddle together lemongrass, ginger, and sugar until the mixture is broken down fairly well, about 30 seconds. Add the lemon juice, muddle a bit longer, then stir in the grapefruit juice and sake. (Optionally let the mixture steep for 5 minutes or up to several hours in the refrigerator for a stronger flavor.) Strain the mixture through a fine mesh sieve and into a jar or cocktail shaker filled halfway with ice, pressing on the solids to extract all the good stuff. Stir or shake the mixture for 10 seconds to chill, then strain into two wine glasses filled partway with ice. Garnish with a lemongrass tip, if you like, and serve.

 

John: The Japanese Old Fashioned

2.0 oz Nikka Whisky

1.0 oz Peach Agave/Honey Syrup

0.5 oz Bittermilk Smoked Honey Whiskey Sour

Orange Zest

 

Stir, smoke with a cocktail smoking gun, and serve.

 

Adrian: Untitled Cocktail Recipe

X.0 oz Bourbon (what did you use)

X.0 oz Cardamaro

X.0 oz Lemon Lime Shrub

Orange Garnish

 

Shake with ice, strain, serve up.

 

 

Michelle/Scott: Labor Thyme

Infuse 8.0 oz Watershed 4-Peel gin with lavender, rosemary, thyme, French thyme, and lemon peel for 3 hours.

 

Next, combine the gin infusion with 1.0 oz St. Germaine and 1.0 oz  Lillet Blanc for 1.5 hours.

 

Pour into a shaker tin with ice. Stir for 30 seconds. Strain into coupe. Garnish with spanked French thyme.

 

Maria: Untitled Cocktail Recipe

1.5 oz Cointreau

.5 oz Cognac

.5 oz Coconut

Dash of Cayenne Pepper bitters

Egg White

 

John: Herbal Essences

Whisk agave, Meyer lemon honey, and matcha

1.0 oz Dry Sake

1.0 oz Coconut Sake

0.5 oz Green Chartreuse

0.5 Simple Syrup

0.5 oz Vodka

Green Chartreuse Foam

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