Cockluck #17


Scott: X-Mas Whiskey Sour

2.0 oz X-Mas Infusion*

1.0 oz Lemon Juice

1.0 oz Simple Syrup

1 Egg White

Dash Jerry Thomas Bitters


*X-Mas Infusion

16 oz OYO Rye whiskey (unaged barreling strength)

2 cinnamon sticks

5 pink peppercorns

3/4 of a whole nutmeg

2 cloves

1 star anise

Infused a ball jar with light toast American oak chips for 5 days.


Holly: Endless English Summer

1.75oz Beefeater London Dry Gin

0.5oz fino sherry

0.5oz green park cordial*

7 drops salted Pernod

pomelo twist


*Green Park Cordial

3 lemons zested, cut remaining into rounds

700g sugar

1/4 pomelo zested, meat taken out

1 teaspoon caraway

1/2 teaspoon fennel seeds

1/2 teaspoon fennel pollen

1 head fennel chopped

30g citric acid


heat 1L water with seeds & pollen, take off fire and add 700g sugar and stir until diluted. Add rest of the ingredients and let cool. Transfer to large mason jar. Add 30g citric acid, cover and let sit overnight. Strain out solids & bottle


from Evelyn Chick, Toronto, Canada


Adrian: Hanky Panky


1.0 oz Sweet Vermouth

1.0 oz Gin (used Bombay)

1 tbsp Fernet Branca

?Orange Curacao


Laura: Last Sicilian Tango


1.0 oz Buffalo Trace Bourbon

1.0 oz Averna Amaro

0.75 oz Lemon Juice

0.75 oz Orgeat

1 Egg White

1 Sprig of Rosemary


from Nandini Khaund, Cindy’s Rooftop Bar, Chicago, Illinois



John: Blackberry Crack

lavender Rosemary infused vodka


Scoop of Jam

Sloe Gin, barrel Aged

lemon juice

Yuzu Berry Liqueur

Acid Phosphate

Lavender Bitters

Blure butterfly pea flower extract

Egg white

Lemon peel for garnish


Muddle the blackberries into a shaker and add the rest of the ingredients and shake with ice. Double strain into a glass and garnish with a lemon peel and 3 drops of the blure. Enjoy, Rose, my neighbor sure did!


Maria: Hot Buttered Bourbon

2 Heaping Tbsp Batter

6 oz Hot Water

2 oz Bourbon

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