Archived entries for Whisky

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

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 Manhattan

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

    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.

    Maple Leaf

    _brown brandy

    Whiskey & maple syrup. So good.
    See also the Filibuster Cocktail, same ingredients, slightly different measures, plus angostura bitters & an egg white (don’t knock it ’till you’ve tried it).

    Measures & Instructions:

    1 1/2 oz canadian rye (eg canadian club) – blended scotch or bourbon too i guess
    1/2oz maple syrup
    1/2oz lemon juice

    Place all ingredients in a cocktail shaker with ice.
    Shake and strain into a chilled cocktail glass.
    If that’s a little too sweet for you add an extra squeeze of lemon.

    Filibuster Cocktail

    _brown foamy drink

    It’s the whiskey & maple syrup again. But slightly more sour. And with egg white if you dare! It really does add a new dimension. Velvety. See also the sweeter (and egg-free) Maple Leaf.

    (adapted from Food & Wine’s Cocktails 2008, from a recipe developed by Erik Adkins for the restaurant Flora in Oakland, CA)

    Measures & Instructions:

    • 1 1/2 ounces canadian rye (or blended scotch/bourbon if you insist)
    • 3/4 ounce fresh lemon juice
    • 1/4 ounce maple syrup
    • dash Angostura bitters
    • 1 egg white
    • lemon twist (for garnish)

    Place all ingredients (except for the garnish) in a cocktail shaker (no ice at this point) and shake thoroughly until the consistency changes & the egg is well mixed/you have a good froth.
    Add the ice (2/3 of a shaker) and shake briefly to chill.
    Strain into a chilled cocktail glass & garnish with the lemon twist.

    London Calling

    It’s grey and a the air has a little nip in it. So very London, but spring in Auckland. With that in mind (and with what was in the liquor cabinet) we decided on a London theme to take the edge off.

    Started down the gin route, settling on a London Fog (not the coat – it’s not that cold) – a simple mix of Gin, Pernod and frappe-style ice. Possibly should be served in an old-school small red wine glass to give it that real air of authenticity.

    Second up was a drink mixed up by Joe Gilmore for Sir Winston Churchill on one of his many visits to The Savoy, aptly named The Churchill.

    The Churchill

    2009_12_02_churchill

    Measures & Instructions:

    • 1.5 oz  Scotch whisky
    • 0.5 oz  Lime Juice
    • 0.5 oz Sweet Vermouth
    • 0.5 oz Cointreau

    Shake ingredients together with ice, and strain into a cocktail glass.

    Sazerac

    2009_12_02_sazerac

    After a aperitif of pastis, with sun streaming in through the window onto our table at one of our favourite bars in Auckland, Mondial, we thought we’d follow up with a related digestif after dinner.

    So to an old one but a good one – the Sazerac.

    There seems to be a fair amount of controversy over this drinks beginnings (no it wasn’t the first cocktail – neither was it first made at the Sazerac bar in New Orleans). But it certainly took it’s place as a classic New Orleans drink. You can go into just about any decent bar in the city and soon you’ll be sipping a drink that has remained unchanged since the late 1800s. Put simply, it really is just a Whiskey or Brandy cocktail (we’re being rather non-chronological here, so we’ll come to them later!) with a dash of bitters & Absinthe.

    So here it is. A translation of Tom Handy’s recipe (ex-manager of the Sazerac bar, head quarters of the drink until Prohibition closed it down):

    Measures & Instructions:

    • a few dashes Absinthe (Pernod/Ricard is a good alternative) for rinsing the glass
    • 1/2 tsp sugar & a little water (or 1/2 tsp home-made sugar syrup)
    • 2 oz Rye Whiskey OR Brandy*
    • 2 dashes of Peychauds bitters (or Angostura if you absolutely must)

    Place sugar syrup, whiskey & bitters into a mixing glass with plenty of ice.
    Stir well until cold (20 secs will do).
    Take a chilled old fashioned bar glass (short straight-sided, flat-bottomed).
    Add several drops of the pernod/ricard & rinse the glass with it.
    Pour out any excess.
    Strain the cocktail into the glass.
    Add 1 piece of twisted lemon peel (twist it over the drink to cover it with lemon oil before throwing it in).
    Serve with iced water on the side.

    *Brandy had been the spirit of choice until around the late 1800s when Phylloxera started to wipe out the vines, pushing up brandy prices, allowing whiskey to take it’s place.



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