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Homemade Limoncello


Stolen from Gizmodo

What You’ll Need:

  • 1 bottle Skyy Vodka (750ml.)
  • 2 lemons, rinsed (ideally organic, Meyer lemons)
  • Cheesecloth
  • Twine

To Finish:

  • 1.5 cups simple syrup (50/50 water and sugar by weight)
  • Zest of two lemons (new, fresh Meyers)


Pour vodka into a clean glass jar.
Wrap lemons in cheesecloth and suspend over vodka (using the twine to secure them).
Seal tightly, and let sit undisturbed (in a cool, dark place) for one month.
After one month, discard lemons, then add syrup and the fresh zest of two newlemons.
Let sit for 15 minutes, and strain through a fine mesh sieve (or more cheesecloth).
Chill and then drink up.

Bee’s Knees

bees knees

Combine all ingredients in a shaker. Shake, strain into a chilled glass and garnish.
Adapted from The Standard Bartender’s Guide by Patrick Gavin Duffy

  • .75 oz fresh lemon juice
  • .75 oz honey-thyme simple syrup
  • 1.5 oz gin
  • ice to fill shaker
  • lemon peel twist and thyme sprig for garnish

Cocoa Old Fashioned

In an old fashioned glass muddle together 1 half wheel of orange, 1 brandied cherry, 1/2 oz demerara syrup, and 3 dashes Chocolate bitters.  Fill glass with ice, add 2.5 oz  Cocoa Whiskey, lightly stir and serve.

Cocoa Infused Whiskey/Bourbon/Rye

Take 1/2 cup of raw cocoa nibs and add it to 2 cups of Whiskey, add 1″ piece of vanilla bean sliced open in a Mason jar and let it sit for 3 days to 3 weeks. Strain through a mesh sleeve removing cocoa and vanilla.

The Scofflaw


From Imbibe Magazine: Appropriately named after the term given to those who clandestinely sipped spirits throughout Prohibition, this cocktail, featured in Imbibe contributor Ted Haigh’s book, Vintage Spirits and Forgotten Cocktails, debuted in 1924 at Harry’s Bar in Paris.

  • 1.5oz Rye Whiskey
  • 1oz dry Vermouth
  • 0.75oz fresh lemon juice
  • 0.75oz Grenadine
  • ice cubes

Tools: mixing glass, strainer
Glass: cocktail
Garnish: lemon twist

Combine all ingredients with ice and shake. Strain into a chilled glass and garnish.
From Vintage Spirits and Forgotten Cocktails by Ted Haigh

The Night Cap

Night Cap

  • 50ml Brandy
  • 20ml Chambord
  • 20ml simple syrup
  • 3 raspberries
  • 3 blackberries
  • 2 lemon twists
  • 2 orange twists

Stir the Brandy, Chambord and sugar syrup, warming them up all together. Add the berries and squeeze gently without breaking them, then the lemon and orange twist and leave to rest for two minutes before serving. Great on a frosty evening.

The Manhattan


  • 2 oz. Blended Whiskey
  • 1 oz. Italian Sweet Vermouth
  • 2 Dashes Angostura Bitters

    stir over ice & strain into chilled cocktail glass.
    garnish with lemon twist or cherry,

    The Brooklyn


    • 1 1/2oz rye whiskey
    • 3/4oz dry vermouth
    • 1/4oz maraschino
    • dash of amer picon (i’ve used orange bitters)

    stir over ice & strain into chilled cocktail glass.
    garnish with orange twist.

    The Great Orgeat Experiment

    Well, not so great, but an experiment all the same… 3 variations of home-made Orgeat Syrup.

    Orgeat was one of the syrups and bitters we smuggled back from New York, and we figured that we’d run out of the syrups pretty soon so better either source some more (but this being New Zealand it might be a trifle difficult), or make our own. Even the likes of Fee Brothers’ mix had a frightening label too – see here. Basically a sweetened almond syrup with a bit of rose or orange blossom water in we figured it was worth buying a big bag of almonds and giving it a go. A trawl netted us a few recipe variations and based on what we had in the house these three made the cut for the test:


    Measures & Instructions:

    • 150g almonds
    • 100ml water
    • 200g sugar
    • 1 dash (⅛ tsp) orange flower water
    • 1 dash (⅛ tsp) rose water

    Toast almonds 200°C for 15mins, tossing occassionally. Smash/blend (I added a bit of the water to the blender). Add almond to pan with sugar and (remaining) water and simmer 2 min. Take off heat, cover and let sit for 12hrs. Strain through cheese cloth or similar and add rose and orange blossom water. Bottle.

    You’ll need a lot of elbow grease to squeeze it out as its pretty sticky stuff. I reheated the mix a little to get it all flowing again. Also, dont bin the leftovers – its a little bit like Baclava.

    link to Kaiser Penguin recipe


    Measures & Instructions:

    • 180g almonds
    • 1¾ cup (430ml) tap water
    • 1¾ cup (430ml) distilled water
    • ¼ cup (65g) organic cane sugar
    • ½ oz (15ml) vodka
    • ⅛ tsp orange blossom water

    Cover almonds with tap water for 30mins. Strain and blend (again i used a little of the distilled water to blend). Add mush to bowl with remaining distilled water and soak for 4-5hrs. I left it covered overnight. Strain thru cheesecloth – should be quite easy to strain and net a pretty thin “milk”. Looks and tastes like almond milk you can buy from the store – perhaps store bought stuff might work? Add sugar to liquid and mix until dissolved. Add vodka and orange blossom. Store up to 2 weeks, though im sure with the vodka in it will hopefully last longer.

    link to Imbibe recipe


    • 165 g almonds
    • 265 ml water
    • 235 g sugar
    • 25 ml vodka
    • ⅛ tsp orange flower water (or rose water)

    Soak almonds in water 30 mins. Discard water and blend (add a bit of water if needed). Add mix to bowl and soak for 2hrs (i left it overnight). Strain mix into cheesecloth and squeeze remaining juice out. Add juice to pan, adding sugar. Cook on gentle heat until sugar dissolved. Cool and add vodka and orange flower water. Bottle.

    If you look at the original recipe in the link, you’ll see there were instructions to strain and put almonds back into water. my mix was so mushy it would have been a little difficult.

    link to The Art of Drink recipe

    ↑ Look at the mad ingredients, vs almonds, sugar, water, rose water, vodka.



    (from Dale DeGroff’s armoury)

    The ingredients at first glance scream “CURDLE!!”, but give it a try…

    Measures & Instructions:

    • 1 oz. triple sec
    • 1 oz. white cacao
    • 2 oz. orange juice (fresh!!)
    • 2 oz. milk or cream

    Blend with ice and serve in an frozen drink glass. Garnish with grated orange peel. Mmmmmm, new sneaky milkshake recipe for Good One?

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