© 2017 by John Bodenschatz

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Cockluck #20

June 24, 2017

 

 

Cocktail Club #21 06/24/17 Host: Holly and Laura

 

Evelyn: Orange Pomelo

2.0 oz Grapefruit Finlandia Vodka 

0.5 oz Fresh Lemon Juice

2.0 oz POM Syrup 

1.5 oz Simple Syrup 

Orange Slice Float

 

Add all ingredients to a shaker, shake with ice, and strain.Top with orange slice.

 

Cory: Dead Rabbit Dice Roll Punch

 

 

 

(Dice Roll Cocktail Challenge)

8 Clementines

8 Lemons 

10  Dashes Cilantro Tincture*

6.75 oz Lemon Juice

6.75 oz Clementine Juice

3 cups Granulated Sugar

2.0 oz Suze

2.0 oz Elderflower Liqueur

25.0 oz Black Tea

20.0 oz Irish Whisky

12.0 oz Bourbon

15 dashes Angostura Aromatic Bitters

Fresh Nutmeg, grated

 

Create an oleo-Saccharum by peeling or grating the lemons and clementines into the sugar. Muddle the peels to release the oil into the sugar. Let sit for 30 minutes, and mix.

 

Combine all ingredients, stir until sugar dissolves. Strain though a chinois and pour into a punch bowl with a large block of ice.

 

Garnish with freshly grated nutmeg and serve over a small ice chunk.

Yields about 12 servings.

 

*Cilantro Tincture

1.0 oz Cilantro

4.5 oz Everclear

4.5 oz water

 

Let sit for 3 days, then add water.

 

Jessica: Violet Fizz

 

 

 

1.5 oz gin, preferably Plymouth

1.0 oz Lemon Juice

0.5 oz Crème de Violette

1 tablespoon Aquafaba (juice from a can of strained chickpeas)

Optional: Sparkling Mineral Water 

 

 

 

 

Maria: Cherry Picked Story

 

 

 

(Dice Roll Cocktail Challenge:)

2.0 oz Writer’s Block Mint and Lime Flavored, 451 Spirits

0.5 oz Cherry Bounce* (Not sure how this was made but found a recipe on Imbibe, see below. Maria correct if needed.)

0.5 oz Luxardo Maraschino Liqueur

0.5 oz Lime Juice

0.5 oz Tart Cherry Syrup

Dash of Ginger Bitters

 

Add all ingredients to a shaker, shake with ice, and strain.

 

 

 

 

*Cherry Bounce

1 ½ quarts (6 cups) whole cherries (sour cherries work best, but any mix of fresh cherries will work)

1 quart rye whiskey

2 cups cane sugar (if using non-sour cherries, reduce to 1 cup of sugar and add 2 ounces of fresh lemon juice)

 

In a large saucepan, combine the cherries and sugar (and lemon juice, if using) and bring to a simmer over medium heat. Reduce heat to medium-low and continue to simmer for 20 minutes, stirring occasionally. Remove from heat and let cool.

Pour cooled cherry mixture into a large glass jar and add the rye whiskey. Secure the lid, shake to combine and let rest in a cool, dark place for 3 months. After 3 months, strain into a clean glass jar. If desired, reserve infused cherries for garnishing. The bounce will keep for up to 2 months.

 

Adrian: Untitled Cocktail Recipe

 

 

 

1.5 oz Bulleit Rye

0.75 oz China China

0.5 oz Blackberry Peppercorn Shrub 

0.25 oz Espresso Tequila Liqueur 

4 dashes Homemade Citrus Bitters

 

Add all ingredients to a shaker, shake with ice, and strain. Garnish with an orange peel and a coffee bean.

 

Holly: The Tikini

 

 

 

3.5 oz Cardamom and Sage-Infused Gin*

1.75 oz Pineapple Purée**

0.75 oz Lemon Juice

2/3 oz Clove Syrup***

Sage Leaf Garnish

 

Add ice, shake vigorously for 10 to 15 seconds, and strain into prechilled martini glasses. Garnish each with a fresh sage leaf and serve at once.

 

 

 

 

Cardamom and Sage-Infused Gin*

1 bottle Tanqueray London dry gin

20 sage leaves

4 cardamom pods, roughly crushed 

Add the crushed cardamom pods and sage leaves to the bottle of gin and set aside for at least 3 hours, swirling the bottle from time to time. Strain through a fine-mesh sieve, discard the cardamom and sage, and return the gin to the bottle.

 

Roasted Pineapple Purée**

1 large pineapple, unpeeled, leaves trimmed

Preheat the oven to 390°F/200°C. Wrap the pineapple in foil and roast in the oven for 3 hours. Remove and set aside to cool. Peel the pineapple and cut it lengthwise into 4 wedges. Cut out and discard the core, then place the flesh in a blender. Blitz to form a purée and set aside.

 

Clove Syrup***

1 cup of water

1 1/4 cups superfine sugar

4 whole cloves

Place the sugar and water in a medium saucepan. Bring to the boil, then reduce the heat to low. Add the cloves and simmer for 10 minutes, stirring from time to time. Lift out and discard the cloves, then set the syrup aside until completely cool.

 

Scott: Port Sangree

2 Tsp Lemon Verbena-Thyme Simple Syrup

0.25 oz Orange Bishop

0.25 oz Campari 

1.5 oz Port

2 Dashes Bokers Bitters

Nutmeg

 

Add all ingredients to a shaker, shake with ice, and strain. Garnish with freshly grated nutmeg.

 

Andy: Grapefruit Old Fashioned 

 

 

 

(From Tucci’s restaurant in Dublin)

1.0 oz Ruby Red Grapefruit Juice

2.0 oz Angel’s Envy Bourbon

1/2 Orange Slice

2 Luxardo Maraschino Cherries

0.5 oz Simple Syrup

2 Dashes Angostura Aromatic Bitters

 

Muddle orange slice and cherries in the simple syrup and bitters, add grapefruit juice and bourbon, and stir. Strain over an ice rock.

 

Michelle: The Hold Up

 

 

 

(from Cochetta restaurant, Columbus)

1.0 oz Pineapple Plantation Rum

1.0 oz Del Maguey Vida Mezcal

0.75 oz Cinnamon Simple Syrup

1.0 oz Lime Juice

 

Add all ingredients to a shaker, shake with ice, and strain.

 

Evelyn: Black Manhattan 

Woodford Reserve Bourbon

Amaro Lucano

Nocino

Black Walnut Bitters

 

Stir all ingredients with ice and strain into a coupe.

 

Laura: Rhubarb Fennel Vermouth Cocktail

(from honestlyyum.com)

1.5 oz Dry Vermouth

0.5 oz Lemon Juice

0.5 oz Rhubarb Fennel Syrup*

0.5 oz Gin

Pinch of Salt

Rhubarb Ribbon and Fennel Frond for Garnish

 

Add the lemon juice, rhubarb fennel syrup, gin, salt, and vermouth to a shaker and ice. Shake and strain over new ice into an old fashioned glass. Garnish with a fennel frond and a rhubarb ribbon. 

 

 *Rhubarb Fennel Syrup

3/4 cup thinly chopped rhubarb

3/4 cup chopped fennel bulb

1/2 cup sugar

1/2 cup water

1/4 teaspoon pinch of orange zest

 

Add the sugar, water, rhubarb, fennel, and orange zest to a medium saucepan. Cook over medium-low heat, stirring occasionally, until syrup thickens slightly and rhubarb starts to soften and break down, about 15 minutes.

Strain through a fine mesh strainer. Use the back of a spoon to push on the rhubarb and fennel to extract any remaining liquid from the pulp. Let cool and store in the refrigerator.

 

Congrats Cory on the win!  Best of luck on your move to NYC!

 

 

 

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