Cockluck #22

This cockluck we got to celebrate our new outdoor bar! Adrian had been working on creating the bar for us for the past few months and created the perfect bar for us to host some amazing cocktail parties. Who better to break it in than with the cockluck crew.

Michelle: Mai Tai

2.0 oz Diplomatico Rum (white, 5 year)

0.5 oz Dry Curaçao

0.75 oz Lime Juice

0.50 oz Orgeat

Mint garnish

Combine, shake, strain.

John: The Oakwood Peach

1.0 oz Bourbon

0.5 Rum

1.0 oz Peche Liquor

0.5 Lemon Juice

0.5 Mint Simple Syrup

Bar Spoon of Balsamic Bourbon Peach Jam

Smoke with Oak Wood Chips

Shake, strain, and serve in coupe. Garnish with a mint sprig and a peach slice.

Adrian: The Martinique Isolano

1.5 oz Rhum J.M. White Rum

1.0 oz Orange Curacao

0.75 oz Amaro Sfumato

2.0 oz Pineapple Juice

Angostura Bitters

Shaken

Scott: Gestalt

Concept: Are two cocktails better than one or How to make better fizz cocktail.

1.5 oz Old Overholt Rye

1.5 oz Ransom Old Tom Gin

1.0 oz Lemon juice

1.0 oz Lemon Verbena-Thyme Simple Syrup

0.5 oz Gran Classico

Egg White

Reverse shake. Strain and top with Dry Ranier Cherry Soda to make a foam

Top with Gran Classico.

Jessica: The Louisville Peach

1.5 oz Unaged Apple Brandy (used Copper and Kings) (You can also use Pisco. If you do, the drink can then be called the Peruvian Peach)

1.0 oz Lillet Blanc

0.25 oz Peach Ginger Cinnamon Shrub

0.25 oz Aqua Faba

Fee Brothers Black Walnut Bitters

Peach Slice

Combine in shaker with ice shake to chill and mix ingredients. Strain ice and do a dry shake to get the aqua faba to froth more. Serve up in a coupe. Add two dashes walnut bitters and a peach slice for garnish.