LILLET & TONIC
low & slow is the way to go.
The older I get, the more I realize I’m not in a competition with someone else to drink copious amounts—I’m just no longer willing to suffer the consequences in the morning anymore.
Here’s my go to order lately to just enjoy the moment with fewer consequences the next day.
VERMOUTH & TONIC
2oz | 60ml blanc, bianco vermouth or aperitif wine
4oz | 120ml tonic water
Fill glass with ice, add vermouth, topped with tonic. Gently stir to incorporate ingredients. Garnish with a lemon wedge.
#lowproof #vermouth #aperitivo
For my fellow classic daiquiri lovers, this is for you.��Last year on my trip to New Orleans, you may have remembered the day where I bar crawled my way around the entire city, spending some time at @manolitonola. There, I discovered a cocktail I’ve never had before and ordered it right away—the Canchánchara.��Seeing the simplicity of the ingredients listed—cachaça, honey, and lime—I knew I would love it.Looking into the history of this cocktail, I found that this actually predated the classic daiquiri, likely during a time before modern Cuban rums had found their prominence. Aguardiente, an umbrella term for just about any distillate, would have been more readily available, resembling an unrefined version of rum we are all more familiar with from the Caribbean now.��To emulate the aguardiente used in those days, cachaça makes a perfect fit for the flavors likely found in those early spirits.��CANCHÁNCHARA1oz | 30ml lime juice1oz | 30ml honey syrup2oz | 60ml cachaçaCombine all ingredients into a clay vessel (or glass), add in a half scoop of crushed ice, and swizzle to combine, chill, and aerate. Top off with crushed ice. Garnish with a lime wheel, and 3 dashes of bitters (optional)#Canchánchara #cachaça #cuba #daiquiri
Back to basics with one of the most ordered 70s era classic there is. The lemon drop has always been a must know cocktail, and it’s not just because it is popular.This recipe highlights the flexibility of the sidecar/sour format, giving you a template to expand upon in many many directions.��Want a fruity version? Swap out the syrup or triple sec for the flavor you want.��Want to add complexity? Infuse the vodka with herbs or tea.��Truly, this a blank canvas cocktail—and why it served as the backbone of my top selling cocktail of all time.LEMONDROP.5oz | 15ml simple syrup.5oz | 15ml triple sec1oz | 30ml lemon juice1.5oz | 45ml vodkaCombine all ingredients into a shaker tin, add ice, shake, and double strain into a cocktail glass rimmed with sugar. Garnish with a twist (optional)
Part of me wondered why I’ve never had this one before—EASILY one of my least favorite classic cocktails now.As with many cocktails from the Prohibition Era, there is much room for improvement on this spec. I didn’t do myself any favors by not using freshly juiced pineapple, but in reality not every bar has access to it so this version is the closest I would normally get while visiting most bars.��Some acid adjustment would go along way to sharpen this up; maybe even a little salt or absinthe to start cutting through the richness of it.Score: 3/10 (most of the score attributed to the rum if I’m being honest)MARY PICKFORD.125 oz | 3.75ml Luxardo Maraschino.25 oz | 7.5 ml grenadine1.5 oz | 45 ml pineapple juice1.5 oz | 45 ml white rum of choiceCombine all ingredients into a shaker tin, add ice, shake, and double strain into a coupe glass. Garnish with a cherry.Try to enjoy.#prohibitioncocktail #classiccocktails #rumcocktails
GARNISH 101
Wedges, Wheels, and Peels.. OH MY.��Before you start cutting ANYTHING, please make sure you have a sharp knife. I’m so happy that Horl-1993 was kind enough to send me this rolling sharpener to play around with, and I can already tell this is a game changer for me. It is super easy to use with outstanding build quality (what else could you expect from the talented Germans?).��If you’re interested in getting one for yourself or someone special in your life *cough* FATHER’S DAY *cough*—the link is in my bio!
KENTUCKY BUCK
Bourbon and ginger spice makes something very, very nice (as my friend @thirstywhale_ would say). Created by @hungrybartender, the Kentucky Buck should be a staple in your bourbon cocktail line up.��While the Bourbon’s natural sweetness is easily complimented by fresh strawberry, it’s the spicy ginger syrup and beer that really drive this cocktail’s complexity and crush-ability.��KENTUCKY BUCK�1-2 hulled, fresh strawberries
1 dash Angostura bitters
.5oz | 15ml ginger syrup (optional: simple syrup)
.75oz | 22.5ml lemon juice
2oz | 60ml bourbon
2-3 oz Ginger beer
In your shaker tin, muddle fresh strawberries. Combine remaining ingredients (excluding ginger beer), add ice, and shake briefly. Add 2 oz of ginger beer into your tin, then double strain into a collins glass filled with ice; top off with more ginger beer if necessary. Garnish with a strawberry and lemon wheel.
