Cocktails at the BT (II)

(Our) Mezcal Fizz:

In a shaker, combine:
1 eggwhite
.5 oz. Lime Juice
.5 oz. Simple
and dry shake (with no ice) for a good 5 seconds.
Then add:
.5 oz. Chartreuse
.5 oz. Mezcal (Ilegal Reposado)
1 oz. Reposado Tequila
and ice. Shake hard. Double strain (with Hawthorn and small mesh strainer) into a chilled rocks glass.
Top w/ club soda.
Garnish foam w/ 3 drops of Peychauds Bitters, decoratively swirled.

Val & Vern:

.5 oz. Lemon
.5 oz. Housemade Grenadine
.75 oz. Housemade Vermouth (substitute Imbue)
.75 oz. Averna
.75 oz. Uncle Val's Gin

Shake and strain into a chilled cocktail glass.
Garnish w/ basil flower or leaf.


Cocktails at the Black Trumpet

"Peach of Burden"

1.5 oz Bourbon (Evan Williams)
.75 oz Cardamaro
.25 oz Lemon
.75 oz Peach Puree (housemade)
13 drops Peach Leaf Bitters (housemade)

Shake with ice. Strain over fresh ice- in a double rocks glass. Grate Nutmeg on top. Try a store bought peach puree and/or peach bitters, if you like.


This is a twist on the classic "El Diablo" Cocktail

.5 oz Ilegal Reposado Mezcal
.5 oz Asian Pear Liqueur (housemade)
.25 oz Lemon
1.5 oz Reposado Tequila
-Ginger Beer

Shake first 4 ingredients w/ ice (exclude Ginger Beer). Strain over ice in Collins glass. Top w/ ginger beer. Garnish w/ pineapple sage flower and candied ginger.

The Asian Pear liqueur is made with a bit of port, brandy, and spices including; cardamom, allspice, vanilla, star anise, lemon zest, and orange peel. For a different version, closer to the El Diablo, substitute Creme de Cassis for the Asian Pear liqueur.

"ASAP" (Amontillado Sherry Aperol Punt e Mes)

Chill a cocktail glass.
In a mixing glass:

2 oz Dry Amontillado Sherry (Lustau)
.75 oz Punt e Mes
.5 oz Aperol
9 drops orange bitters

Stir ingredients with ice. Strain into chilled cocktail glass. Twist orange zest strip over and drop in.


It's Been a Long Time

So It's been a while- but I've been making drinks including these two Manhattanesque Classics that call for Amer Picon and a tasty twist of the Daiquiri that is entirely appropriate for transitioning to the Spring in coastal New England :

The Brooklyn (Cocktail):

2 oz. Rye (Old Overholt)
1 oz. Dry Vermouth
.25 oz. Amaro CioCiaro (for Amer Picon)
.25 Luxardo maraschino Liqueur
2 dashes Orange Bitters (Bitter Truth)
Stirred-Served Up-in a chilled cocktail glass
Lemon twist expressed for oils (garnish)

Someone ordered a Brooklyn then asked about a Liberal (Cocktail), I checked my sweet little handy-dandy Museum of the American Cocktail Pocket Recipe Guide  and we gave it a go like this:

 2 oz. Rye
.75 Sweet Vermouth
.25 oz. Amaro CioCiaro (for Amer Picon)
2 dashes Orange Bitters (Bitter Truth)
Stirred- Served Up-In a cocktail glass
Orange twist expressed for oils (garnish)

 Thai Basil Daiquiri:

 *For the Thai Basil Syrup: 24 oz. Water and 24 oz. Sugar, Thai basil leaves from 10 sprigs, a handful of toasted coconut flakes and zest of one lime. Bring to boil over med-high heat, reduce to simmer for 10 minutes. Then let cool. strain. bottle. add a half oz. of vodka or neutral rum or Batavia Arrack (recommended) to help prolong freshness.

 2 oz. White Rum
.75 oz. Lime juice
.75 oz. Thai Basil Syrup
 Shook-Strained-Cocktail Glass (up)
Garnish w/ Thai basil flower+leaf to make pwit-tee



Say it Right: How to Pronunciate the Names of Scottish Whiskys

Esquire has put together a Scotch Pronunciation Guide, complete with video of the essential Scotches getting the verbal treatment by Scotsman Brian Cox. People often correct me when I say "O-bin", by saying "o-BAHN",  now I can point them to the above clip. Thank goodness.