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
Gin
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