© 2017 by John Bodenschatz

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Cockluck #25

October 22, 2017

The theme was Halloween and everyone delivered!  Even our pups!

 

 

 

 

 

 

John: Apricot and Apples Punch Cocktail

1 (1-liter) bottle Overproof bourbon (such as Johnny Drum 101)

1.5 quarts Fresh Apple Cider

2 cups Brown Sugar Syrup*

2 cups Lemon juice

4.0 oz Allspice Dram

6.0 oz Apricot Liqueur

6.0 oz Honey Crisp Apple Juice

10 dashes Regan’s Orange Bitters No. 6

 

Garnish with shrunken heads and lemons and nutmeg.

 

 

 

Michelle: Truth or Dare

2.0 Sesame Oil-Fat-Washed Gin

1.0 Plum Simple Syrup

Dash Grapefruit Bitters

Fortune Cookie Garnish

 

Shake with ice, strain, serve over ice, garnish with a fresh fortune cookie.

 

 

From Sundry and Vice, Cincinnati, OH

 

Scott: Autumn Equinox

0.50 oz Ransom Old Tom Gin

0.50 oz Laird’s Apple Brandy

0.50 oz Domaine de Canton Ginger Liqueur

0.50 oz Pimm’s No.1 Fruit Liqueur

0.50 oz Averna

 

 

 

Adrian: Untitled Cocktail Recipe

2.0 oz Rye

0.50 oz Reduced Apple Cinder

0.50 oz Meletti Amaro

0.25 oz Nocino

Apple

Cinnamon Stick

 

Serve with 1/2 apple slice and a torched cinnamon stick.

 

 

 

Laura: Another Fine Mes You’ve Got Me Into

2.0 oz Michter's Single Barrel Rye Whiskey

1.0 oz Casamigos Reposado Tequila

0.5 oz Combier Liqueur d'Orange

0.5 oz Punt e Mes

1⁄2 tsp Maple syrup

2 dashes Fee Brothers Old Fashion Bitters

2 dashes Regan's Orange Bitters No. 6

Orange Twist

 

Add the maple syrup, rye, and tequila to a mixing glass and stir until combined. Add the remaining ingredients and fill with ice.

Stir, and strain into a chilled cocktail glass. Garnish with an orange twist.

 

 

 

Jessie and Luis: Mezcal Paloma

1.50 oz Tequila Blanco

1.50 oz Mezcal

0.75 Agave Nectar

2.0 oz Grapefruit Juice

0.5 oz Lime Juice

2 Dashes Grapefruit Bitters

Egg White

 

Holly: Casa Cider

2.0 oz Casamigos Reposado Tequila

1.0 oz Apple Cider

0.75 oz Lemon Juice

0.50 oz Agave Nectar

2 Dashes Angostura Bitters

1 Pinch of Cinnamon

 

Shake with ice, strain into an ice filled glass. Garnish with a thinly cut apple wedge, a star anise, and a sprinkle of cinnamon.

 

 

 

Jessica: Abra Ababaro

1.5 oz London Dry Gin

1.0 oz Roasted Butternut Squash Purée (Strained 3 times)

0.5 oz Cachaca

0.25 oz Cardamaro

0.5 oz Aqua Faba

Roasted Pumpkin Seeds

Sage Leaf

Cinnamon Tincture

Clove Tincture

Ginger Tincture

 

Shaken with ice then dry shake. Served up with roasted pumpkin seeds, sage leaf garnish, and with 3 drops each of cinnamon clove and ginger tinctures.

 

 

 

 

Kate and Bill: Wedding Cocktail

(need recipe)

 

 

 

 

Randy: Here’s Looking at You

1.5 oz Bombay Sapphire Gin

0.5 oz Green Chartreuse

0.5 oz Meyer Lemon Juice

0.25 oz Absinthe

3 Drops Green Charteuse Vegetal

Barspoon Matcha Tea Paste

 

Shake. Serve up. Garnish with Lychee stuffed with a Luxardo Cherry

*to make paste, whisk matcha powder with water for 1 minute until completely dissolved.

 

 

 

 

John: Campfire Dreams

1 Marshmallow

1 Graham Cracker

2.0 oz Buffalo Trace Bourbon Cream

0.5 oz Hershey Syrup

0.5 oz Heavy Whipping Cream

 

Microwave one covered marshmallow for one minute until it explodes and hardens. Take part of the marshmallow and muddle it in a shaker. Also muddle part of a graham cracker until it's just crumbs. Add in the bourbon cream, chocolate syrup, and whipping cream. Shake over ice and pour in an old fashioned glass. Garnish the cocktail with a large piece of the marshmallow and graham cracker and then smoke the cocktail for 10 seconds with hickory wood. Serve. 

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