Station 1 Classic Cocktails: 50/50 Sazerac, Bijou, Pisco Sour, Mai Tai

At Station 1 Restaurant, we have our cocktail list divided into "House Cocktails" and "Classic Cocktails". Some of our House Cocktails include the MacPherson's Lament, Eminence Front, and the Oaxacan Poetic.

Our Classics include the Scofflaw, as well as the following:

50/50 Sazerac

Chill a short rocks glass.
In a mixing glass, add:
.25 oz simple syrup (4 sugar : 3 water)
3 dashes of Peychauds Bitters
1 oz. VSOP Cognac (Seguinot)
1 oz. Rye (Sazerac 90pf)
Stir w/ ice until properly chilled.

Take the chilled rocks glass and rinse the inside of the glass w/ Herbsaint (or Absinthe), pour of excess.
Strain cocktail into rocks glass. Peel a strip of lemon zest over, twisting oils onto surface of drink. Set zest along the edge of the top of the glass (or discard, or drop it in).


Chill a coupe glass.
In a mixing glass, add:
1.5 oz St. George Botanivore Gin
.75 Green Chartreuse
.75 Dolin Rouge
dash of orange bitters (Angostura Orange)

Stir w/ ice, until very nicely chilled. Strain into chilled coupe.
Twist lemon strip over, drop it in.

Pisco Sour

Chill a large coupe glass.
Add one (room temp.) eggwhite to a Parisian Shaker.
Also add:
.5 oz Lime juice
.5 Lemon
.75 Simple Syrup (4:3)
If your eggwhite is chilled, add the coil of a hawthorn strainer.
Shake without ice for 10-15 seconds. AKA "Dry Shake" or "Mime Shake".
(Remove coil)
Then add;
1.5 oz Encanto Pisco "Acholado"
one dash of Angostura
Large cube (Tavolo King Cube) of ice (Should be frozen solid).
Shake aggressively for about a minute. Double strain into chilled coupe. Garnish the top of foam w/ 5 drops of Angostura bitters and decoratively swirl w/ a garnish pick.

Mai Tai

.75 oz Lime Juice
.75 Orgeat (housemade)
1 oz. Smith & Cross Navy Strength Rum
1 oz. Bank's 5 Island Rum
dash of Angostura bitters

Shake w/ cracked ice for 8 seconds. Pour unstrained in to a chilled double-old fashioned glass and top w/ crushed ice. Insert straw, garnish w/ lime wheel and cherry on a pick.

No comments:

Post a Comment