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