3/10/13

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