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The Ruby Slipper | the cocktailogist
https://cocktailogist.wordpress.com/2013/04/23/the-ruby-slipper
How many fingers am i holding up? April 23, 2013. The ruby slipper cocktail. Fresh ginger root, cut into inch cubes. 1 oz high west silver oat whiskey. 1 oz tawny port. Clear creek douglas fir eau de vie. 1/4 oz real grenadine. Rinse the inside of the glass with the douglas fir eau de vie. muddle the ginger in the oat whiskey using inch cubes, sieve into shaker with the rest of the ingredients. Click to share on Twitter (Opens in new window). Share on Facebook (Opens in new window). Enter your email addr...
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The Gripping Conclusion | the cocktailogist
https://cocktailogist.wordpress.com/2013/07/02/the-gripping-conclusion
How many fingers am i holding up? July 2, 2013. 2 oz irish whisky (please don’t use jameson or bushmills. you’re better than that). Click to share on Twitter (Opens in new window). Share on Facebook (Opens in new window). This entry was posted on Tuesday, July 2nd, 2013 at 1:08 am and tagged with absinthe. And posted in bitters. You can follow any responses to this entry through the RSS 2.0. The Masked Bandit ». Leave a Reply Cancel reply. Enter your comment here. Address never made public).
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Cocktail Quest: March 2014
http://cocktailquest.blogspot.com/2014_03_01_archive.html
How About a Little Restraint with Your Bitter: The Bitter Padre. But then something happened. My girlfriend is not so into amari (shock and horror! As I sought to make her cocktails that she liked, I found myself staring blankly at my liquor collection. Where would I even start? How could I make a cocktail without using a bitter ingredient? Don't get me wrong, I still l love a big flavorful, and yes bitter, cocktail. It just has to ring with the right balance. Many go too far, and perhaps solely ...Bitte...
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Cocktail Quest: November 2012
http://cocktailquest.blogspot.com/2012_11_01_archive.html
The Brooklyn Cocktail: A Personal History. The Brooklyn was first mentioned in print in an obscure tome, J.A. Grohusko's. I first came across the Brooklyn in the July/August 2007 issue of. Was the first major cocktail ingredient I crafted at home, and with it came my introduction to the Brooklyn. 3/4 ounce dry vermouth. 1/4 ounce Amer Picon. 1/4 ounce maraschino liqueur. In an ice-filled mixing glass, stir ingredients and strain into a chilled cocktail glass. Optional: garnish with a lemon twist. Notes o...
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Cocktail Quest: April 2013
http://cocktailquest.blogspot.com/2013_04_01_archive.html
Bitter from the Start: Rediscovering the Japanese Cocktail. It's not what you think. This isn't some often overlooked cocktail that I discovered in the pages of an obscure tome. Not at all. The Japanese cocktail is pretty well known, even if the most recognizable contemporary recipes drastically revise the amount of bitters. First published in Jerry Thomas's. Japanese Cocktail (Jerry Thomas 1865). 1 table-spoonful of orgeat syrup. 1/2 tea-spoonful of [Boker's]* bitters. 1 wine-glass of brandy [2 ounces].
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Cocktail Quest: September 2014
http://cocktailquest.blogspot.com/2014_09_01_archive.html
Who Says Rum Drinks Must Be Sweet? Introducing Mr. Buddle. I hope so. I certainly have a hard enough time creating and finding this style of cocktail. But when I do finally stumble over one, oh how does it shine! Mr Buddle is just one of those drinks- well though out, refined and indeed a beautiful intersection flavors that just make sense. Mr Buddle (recipe courtesy of Ricardo Hoffman, Zig Zag Cafe). 1 3/4 ounces Banks 5 rum*. 3/4 ounce manzanilla sherry. 1/2 ounce banana liqueur. 1 dash orange bitters.
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Cocktail Quest: July 2012
http://cocktailquest.blogspot.com/2012_07_01_archive.html
Using Homemade Ingredients: Citrus Shrub. Recently I ran into this problem after making two different kinds of vinegar-based citrus shrubs. When starting from scratch, usually the best place to start is with something familiar. One of the first drinks. I ever had that called for a shrub was a simple, elegant mixture of shrub and dry sherry. The bite of the vinegar's acetic acid pairs superbly with the almost savory dryness of sherry. Why not start there? 1 3/4 ounces gin. 1 1/4 ounces manzanilla sherry.
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Cocktail Quest: January 2013
http://cocktailquest.blogspot.com/2013_01_01_archive.html
Using Homemade Ingredients: Apple Cider Syrup. As with any newly made syrup, the problem instantly becomes how do I use it? Fortunately since apples are so versatile, the potential applications seem endless- apple and citrus, apple and spice, apple and savory, apple and nutty. My only concern was that apples too often share the spotlight or simply act as the backdrop. They are hardly ever the star of the show. 1/2 ounce apple cider syrup. Variation on a Rum Old Fashioned. 1 dash orange bitters. Notes on ...
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Cocktail Quest: March 2013
http://cocktailquest.blogspot.com/2013_03_01_archive.html
The Martinez in Depth: Byron's Sweet Martinez. Other liqueurs, such as maraschino, that were widely used in punches were also making their way into the cocktail vernacular. All in all, the evolution of the cocktail seemed fairly straightforward. Everything changed when Italian vermouth began making its way into the country. The popularity of vermouth-based cocktails is evidenced by their inclusion in O.H. Byron's. 1884), Jerry Thomas's 1887 edition of the. OH Byron and the Missing Maraschino. Curacao had...
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Cocktail Quest: June 2012
http://cocktailquest.blogspot.com/2012_06_01_archive.html
Barrel-Aging Cocktails: El Presidente. Barrel-aged cocktails seem to be everywhere. It is hard to imagine a back bar without a small one- or two-liter barrel perched on some out of the way corner or shelf. As more and more bartenders become barrel-obsessed, menus have expanded with the results of their experiments. But this trend that has so effected so many is quite understandable. My attention and interest were greatly captivated when I first read about Tony Conigliaro. S and Jeffrey Morgenthaler.
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