© 2017 by John Bodenschatz

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Cockluck #24

September 30, 2017

 

John: Yonge Street Manhattan

1.5 oz Maple Bacon-Infused Canadian Whisky

1.0 oz Amaro Nonino

0.5 Ancho Reyes Ancho Chili Liquour

Molé Bitters

Orange Peel

 

Stir all ingredients with ice. Strain into a coupe and garnish with flamed orange peel.

 

Laura: Bourbon 5-Spice Punch

6.0 oz Bourbon

3.0 oz Five-Spice Syrup*

2.0 oz Lime Juice

8.0 oz Club Soda

Lime Wedges for garnish

 

In a pitcher, combine bourbon, 3 ounces Five-spice syrup, and lime juice. Stir well. Add club soda and stir gently. To serve, fill rocks glasses with ice, pour in 4 3/4 ounces of the cocktail and top with lime wedges.

 

*For the Five-Spice Syrup

1 teaspoon whole Sichuan peppercorns

1 whole star anise pod

1 (6-inch) cinnamon stick or 2 (3-inch) cinnamon sticks

5 whole cloves

1 teaspoon whole fennel seed

1 cup water

1 cup granulated sugar

 

Toast Sichuan peppercorns, star anise, cloves, and fennel in a dry medium skillet over medium heat, tossing and stirring frequently until fragrant, about 1 minute. Add cinnamon stick, sugar, and water and place over medium high heat. Cook, stirring, until just starting to boil. Cover and remove from heat. Let rest for 2 hours. Strain into an airtight container. Five-spice syrup last up to two weeks in the refrigerator.

 

 

 

Michelle: Lavine Ravine

1.5 oz Watershed Bourbon Barrel-Aged Gin

0.5 oz Cocchi Americano

0.5 oz Pamplemousse

0.75 oz Lemon Juice

Dash of Rose Water

Pinch of Salt

 

Shake with ice, strain, serve up in a coupe.

 

Jessica: Untitled Cocktail Recipe

2.0 oz Bulleit Bourbon

0.5 oz Averna

0.75 oz Orgeat

1.0 oz Cold Brew Coffee

 

Shake with ice, strain, serve up in a coupe.

 

 

 

Luis: Bad Word

0.75 Watershed Four-Peel Gin

0.75 Gran Classico

0.75 Lime Juice

0.75 Green Chartreuse

 

Shake with ice, strain, serve up in a coupe.

 

Adrian: Untitled Cocktail Recipe

1.0 oz Rhum JM Agricole

1.0 oz Chai-Infused Dolin Rouge

0.5 oz Aperol

0.5 oz Lime Juice

0.75 oz Orgeat

Dash Aztec Chocolate Bitters

 

Shake with ice, strain, serve up in a coupe.

 

John: Oh Snap!

2.0 oz Snap Pea-Infused Gin

1.0  oz Meyer Lemon Juice

0.5 oz Yellow Chartreuse

0.5 oz Rosemary Simple Syrup

Acid Phosphate

Lemon Peel and Rosemary for Garnish

 

Shaken.

 

Holly: The Triple-Spice Manhattan

2.0 oz Bulleit Bourbon

0.75 oz Spiced Stout Syrup*

1 dash Angostura Bitters

Spiced or Brandied Cherries for garnish

 

Combine the ingredients in a shaker filled with ice. Stir and strain in a coupe. Garnish with cherries.

 

*Spiced Stout Syrup

12 oz Oatmeal Stout

1/5 cup Granulated Sugar

2 Whole Cloves

1 Cinnamon Stick

1/4 teaspoon Allspice Powder

Zest 1/4 Lemon (I did 1/2 lemon)

Juice of 1/2 Lemon

In a saucepan, bring all ingredients to a simmer for 20 minutes, allow to cool and strain.

 

 

 

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