Cockluck #26

Cockluck #25

Rooftop Cockluck 18/Julie's Birthday!

This was one of the best cocklucks yet to date. Besides having a great time as usual, it was also Julie's 60th birthday! Everyone had a wonderful cocktail but in the end, Jessica took home the trophy as the winner of the night with the best cocktail.

I started by making my cocktail, Dreams of the Philippines

Dreams of the Philippines .75 oz infanta lambanog .75 oz pineapple .75 oz lime juice .5 Ancho Reyes liquor .5 Jalapeño agave .5 pineapple infused Mezcal 3 Drops of acid phosphate 3 drops Molé bitters

Next up was Adrian

Adrian: The Dawn Before Time

2.0 oz Brugal Anejo Rum

0.5 oz Cynar

0.5 oz Lime Juice

0.5 oz Ginger Simple Syrup

3 drops Cinnamon Tincture

Shake and serve over ice garnished into a tiki mug with 1/3 clementine orange and a mint sprig.

After that, the sun started to go down so we decided to continue the party in Julie's loft.

Jessica's cocktail was next and immediately everyone fell in love with the gin and homemade ginger syrup Adrian and Jessica had made.

Jessica: Mumbai via London

2.0 oz (1/4 cup) gin (I used Bombay Dry 1)

1.0 oz (2 tablespoons) spiced ginger syrup (above)

1/2 ounce (1 tablespoon) strained fresh lime juice

ice

sparkling water or club soda

mint sprig

In a shaker or jar, stir together the vodka, ginger syrup, and lime juice for 30 seconds. Strain into a highball glass filled with ice, top off with sparkling water, and top with a mint sprig. Taste, adding more lemon or syrup if you feel the drink needs it. Enjoy immediately.

*Spiced Ginger Syrup (Makes 1 cup, enough for 8 drinks)

2 teaspoons coriander seed

1/2 teaspoon cumin seed

seeds from 5 green cardamom pods

a big pinch of saffron threads (about 1/16 teaspoon)

3/4 cup organic blonde cane sugar

1/2 cup boiling water

1/2 cup chopped fresh ginger root (2.25 ounces / 65 grams)

In a small, heavy skillet, combine the coriander, cumin, and cardamom seeds and saffron. Heat over a medium flame, shuffling the pan frequently, to toast the spices until they are fragrant and start to pop, 30 seconds once the pan is hot.

Meanwhile, stir together the sugar with the boiling water until dissolved (or mostly dissolved). Add the syrup, toasted spices, and ginger to a blender and blend until fairly smooth. Strain the syrup through a very fine mesh strainer, pressing on the solids to extract the good stuff. Use immediately or (preferably) chill the syrup until cold, at least 1 hour and up to several days.

After that was Scott with his Soul Shaker

Scott: Soul Shaker

1.0 oz Tequila

1.0 oz Aperol

0.5 oz Pineapple Juice

0.25 oz Orgeat

0.25 oz Green Chartreuse

Egg White

Reverse shake, garnish with a hibiscus flower in syrup.

Next up with Michelle with Sage Advice. Michelle had a little bit too much fun smacking the Sage.

Michelle: Sage Advice

1.5 oz Gin

1.0 oz China China Byrhh

0.5 oz Lemon Juice

0.25 oz Sage Simple Syrup

Bittertruth Lemon Bitters

Combine ingredients, shake, strain, and pour into a coupe. Garnish with a sage leaf.

Next up was Holly.

Holly: Fig and Thistle

1.5 oz Excellia Blanco Tequila

1.0 oz Cardamaro

0.5 oz Lemon Juice

1 tsp fig preserves, such as Bonne Maman

Add tequila, Cardamaro, lemon juice, and fig preserves to a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Strain into an ice-filled rocks glass.