Michelle: Barrel-Aged Martinez
1.5 oz Old Tom Gin
1.5 oz Sweet vermouth
.25 oz Luxardo Maraschino Liqueur
2 dashes Angostura Bitters (or try Boker bitters)
Fill a large Mason jar with 1/4–1/2 inch toasted French oak wood chips (available at home-brew stores). Add he cocktail mixture (may need to double or triple the above proportions.) Seal jar and let sit for approximately 6 days, agitating occasionally. After 6 days taste mixture, if delicious, strain mixture, stir with ice to chill, and strain into a chilled coupe glass. Garnish with an orange twist.
Adrian: Murder in the Moonshine
2.0 oz OYO Unaged Rye White Whiskey
0.25 oz St Gemaine Elderflower Liqueur
0.25 oz Ginger-Lime Simple Syrup
0.5 oz Lime Juice (Adrian suggested that this could be cut back a bit slightly to balance out he drink)
Shake with ice and strain into a coupe glass.
Holly: Black and Blue Manhattan (or the El Gato Replicato)
1.0 oz Bourbon (used Bulleit)
0.5 oz Sweet Vermouth
0.5 oz Blueberry Shrub*
3–4 dashes Fee Brothers Black Walnut Bitters
Stir with ice and strain into a coupe glass, garnish with a cherry (Denmark garnishes with balsamic blueberries.)
cocktail recipe from El Gato at Denmark on High, Columbus, Ohio
2 cups Fresh Blueberries
1 cup Apple Cider Vinegar (or any cider of your choice)
1 cup White Sugar
1/8 tsp White Pepper (white pepper brings out the flavor in blueberries)
Place the blueberries in a non-metallic container, add the vinegar, and the white pepper. Cover tightly and refrigerate for at least 3 days. Pour the vinegar-marinated blueberries into a sieve over a bowl; press the berries to release all their juice. Discard the solids. Pour the blueberry liquid into a medium saucepan. Add the sugar and boil for 3 minutes, stirring occasionally. Remove from the heat and let cool. Pour the liquid into a container and chill.
Scott: The Brooklyn
1.0 oz Sazerac Rye
1.0 oz Carpano Antica
Dash of Luxardo Masachino Liqueur
Dash of China-China (Bigallet Viriana China-China Amer)
Dash of Boker's Bitters
Dash of Reagan's Bitters
Stir with ice and strain into a coupe glass, garnish with a Luxardo cherry and an orange twist.
Maria: Untitled Drink Recipe
1.0 oz Gin
0.5 oz Cynar
0.5 oz Black Pepper Simple Syrup
Dash of Angostura Bitters
Muddle berries and syrup in shaker, add remaining ingredients, shake with ice, and strain into a glass.
Cory and Hannah: Knee High
4.0 oz Corn Milk*
1.5 oz Yellow Roses Small Batch Bourbon
0.5 oz Agave Syrup (1:1 ratio)
Corn husk for Garnish
Coat inside of glass with Mezcal (used Mezcal Vago). Add bourbon, Corn Milk, and agave to shaker with ice, shake, and strain into glass. Top with a piece of corn husk and a small pinch of sea salt.
2 cups Fresh Corn
1 cup Water
1 tsp Whipping Cream
Blend in a food processor, then strain, and refrigerate.
Laura: Remember the Maine
2.0 oz Rye Whiskey (used Michter’s)
0.75 oz Sweet Vermouth
2 tsp. Cherry Heering
1/2 tsp. Absinthe
Cocktail Cherry Garnish
Combine ingredients in a mixing glass, fill with ice and stir for 20 seconds. Strain into a chilled glass and garnish.