Wednesday, November 20, 2024
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Bryan Swanson Ingredients:2 oz Bulleit bourbon 1 oz Berentzen Apfelkorn 1/8 oz Laphroaig 10-year scotch 2 dashes Angostura bitters Combine all ingredients in a mixing glass filled with ice. Stir vigorously for 20-30 seconds. Strain into ice-filled rocks glass. |
John Dietl Ingredients:1.5 oz. London Dry Gin 0.5 oz. Bonded Apple Brandy 1 tsp. simple syrup (1-to-1 sugar to water) 4 drops Orange Bitters 1 lemon twist 1. Pour the Gin, the Apple Brandy, the simple syrup, and the bitters into a mixing vessel. 2. Stir with ice. 3. Strain into a cocktail glass. 4. Garnish with a lemon twist. |
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Sean Zimmer Ingredients:2 parts Alberta Premium Rye Whiskey 2 parts Drambuie 1 part Cointreau 1.5 parts fresh lime juice Stir with ice 10 times clockwise, 10 times counter-clockwise. Drain into chilled martini glass. Repeat until Bastardized. |
Matt Hamlin Ingredients:1 oz Mezcal (Del Maguey Chichicapa) .5 oz Dry Vermouth (Dolin Dry) .5 oz Sweet Vermouth (Dolin Sweet) 1.5 bar spoons Maraschino (Luxardo) Stir all ingredients over ice. Strain into a chilled cocktail glass. |
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Xopher Hartman Ingredients:1.5 oz bourbon (I used Jim Beam black label) 0.5 oz green Chartreuse 0.125 oz simple syrup 2 dashes Peychaud's bitters orange peel (garnish) Shake all liquid ingredients with ice in a boston shaker, then drain into a chilled rocks glass. Garnish with orange peel. |
Matt Konrad Ingredients:2 oz Rhum Barbancourt 1/2 oz Gosling's Black Seal Rum 1/2 oz Cointreau 1/2 oz Cherry Heering 1/2 oz sweet vermouth 2 dashes Angostura Orange Bitters Measure all ingredients into glass half of Boston shaker. Shake with ice. Strain into chilled coupe or martini glass. Garnish with a maraschino cherry and a redhead who can tie the stem with her tongue. |
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Carie L. Fuller Ingredients:1/2 oz. Absinthe (Vieux Pontarlier) 1 1/2 oz. Plymouth Dry Gin 3/4 oz. Carpano Antica Sweet Vermouth 1/4 oz. St Germain Elderflower Liqueur Full dash of Orange Bitters Flamed orange peel garnish Rinse cocktail glass with 1/2 oz. Absinthe Chill cocktail glass Pour Gin, Sweet Vermouth, Liqueur, and full dash of orange bitters into mixing glass over ice. Stir for 20 seconds. Cut fresh disk of orange peel with fair amount of pith. Julep strain mixing glass into cocktail glass. Flame orange peel above cocktail to release delicious, fresh, orange oil mist. Place in glass as garnish. |
David McCabe Ingredients:1.5 Oz Dry Gin 0.75 Oz St Germain Eldeflower Liqueur 0.50 Oz Fresh Squeezed Lemon Juice Lemon Twist for Garnish This is a very simple cocktail, which gives it great mass appeal. Combine the gin, the St. Germain, and the lemon juice in a shaker. Fill with ice and shake. Now shake some more. And a bit more. When it's too cold to shake, just give it one or two more good shakes. Serve it up in a martini glass and garnish with a lemon twist. |
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Christopher Null Ingredients:Laphroaig 10 Years Old Scotch whisky (for rinsing) 2 oz. anejo tequila 1/2 oz. grapefruit juice splash of agave nectar Rinse a cocktail glass with the Laphroaig and pour most of it out. Add remaining ingredients to an ice-filled cocktail shaker. Shake and strain into the prepared glass. Don't bother with a garnish. |
Bryan Swanson Ingredients:2 oz Bulleit bourbon 1 oz Berentzen Apfelkorn 1/8 oz Laphroaig 10-year scotch 2 dashes Angostura bitters Combine all ingredients in a mixing glass filled with ice. Stir vigorously for 20-30 seconds. Strain into ice-filled rocks glass. |
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Michael Oakley Ingredients:2 oz tanquery 10 gin 1/2 oz campari 1/2 oz st. Germain 1/4 oz luxardo maraschino liquor 1/8 oz orgeat 2 dashes Fee's barrel aged whiskey bitters Stir with twice the amount of ice you usually use and garnish with an almond flake |
John Dietl Ingredients:1.5 oz. London Dry Gin 0.5 oz. Bonded Apple Brandy 1 tsp. simple syrup (1-to-1 sugar to water) 4 drops Orange Bitters 1 lemon twist 1. Pour the Gin, the Apple Brandy, the simple syrup, and the bitters into a mixing vessel. 2. Stir with ice. 3. Strain into a cocktail glass. 4. Garnish with a lemon twist. |
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Ben Allen Ingredients:2 oz rye whiskey (Rittenhouse bonded) 1/2 oz Cointreau liqueur 1/2 oz Jagermeister liqueur 2 dashes Angostura bitters Stir all ingredients with cracked ice and strain into chilled cocktail glass. Twist lemon peel over glass and add as garnish. |
Sean Zimmer Ingredients:2 parts Alberta Premium Rye Whiskey 2 parts Drambuie 1 part Cointreau 1.5 parts fresh lime juice Stir with ice 10 times clockwise, 10 times counter-clockwise. Drain into chilled martini glass. Repeat until Bastardized. |
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Gary Cartwright Ingredients:4-6 mint leaves 1 3/4 oz bourbon 3/4 Citronge or other quality triple sec splash sweetened lime juice Rip and lightly crush mint leaves in a shaker tin with spoon or whatnot, then add lots of ice, the spirits and lime. Stir well, until tin dews up, and strain carefully over ice, with a lime twist or wheel garnish. |
Matt Hamlin Ingredients:1 oz Mezcal (Del Maguey Chichicapa) .5 oz Dry Vermouth (Dolin Dry) .5 oz Sweet Vermouth (Dolin Sweet) 1.5 bar spoons Maraschino (Luxardo) Stir all ingredients over ice. Strain into a chilled cocktail glass. |
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Xopher Hartman Ingredients:1.5 oz bourbon (I used Jim Beam black label) 0.5 oz green Chartreuse 0.125 oz simple syrup 2 dashes Peychaud's bitters orange peel (garnish) Shake all liquid ingredients with ice in a boston shaker, then drain into a chilled rocks glass. Garnish with orange peel. |
darin hanson Ingredients:1 oz Lairds Applejack 3/4 oz Makers Mark 3/4 oz Domaine de Canton 3-4 dashes Fee Bros Whisky Barrel Bitters 1/2 Tsp Simple Syrup Add ice and stir until chilled. Strain into a chilled cocktail glass and garnish with an orange twist. |
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Bob Schmitt Ingredients:The key here is the quality/quantity of bourbon against the splash size of Roses and Cointreau. The bitters and cherry syrup are critical and cannot be left out. To dry it out, reduce quantity of vermouth. In an Old Fashioned glass: -2oz Bourbon, preferably Woodford's Reserve or Jim Beam Black. -2 tbsp Dry Vermouth -Splash Roses Lime Juice -Splash Cointreau -4 dashes, Angostura bitters -1/4 tsp maraschino cherry syrup Garnish with -Orange peel, 3 inch curl -Maraschino cherry |
Matt Konrad Ingredients:2 oz Rhum Barbancourt 1/2 oz Gosling's Black Seal Rum 1/2 oz Cointreau 1/2 oz Cherry Heering 1/2 oz sweet vermouth 2 dashes Angostura Orange Bitters Measure all ingredients into glass half of Boston shaker. Shake with ice. Strain into chilled coupe or martini glass. Garnish with a maraschino cherry and a redhead who can tie the stem with her tongue. |
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Carie L. Fuller Ingredients:1/2 oz. Absinthe (Vieux Pontarlier) 1 1/2 oz. Plymouth Dry Gin 3/4 oz. Carpano Antica Sweet Vermouth 1/4 oz. St Germain Elderflower Liqueur Full dash of Orange Bitters Flamed orange peel garnish Rinse cocktail glass with 1/2 oz. Absinthe Chill cocktail glass Pour Gin, Sweet Vermouth, Liqueur, and full dash of orange bitters into mixing glass over ice. Stir for 20 seconds. Cut fresh disk of orange peel with fair amount of pith. Julep strain mixing glass into cocktail glass. Flame orange peel above cocktail to release delicious, fresh, orange oil mist. Place in glass as garnish. |
Tom Brown Ingredients:1 1/2 oz Haymann's Old Tom gin 1 oz Carpano Antica Sweet Vermouth 1 dash Kubler Absinthe 1 dash Fee Brother's Peach Bitters Add ingredients together with ice in a cocktail tin and stir. Strain into cocktail glass. |
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David McCabe Ingredients:1.5 Oz Dry Gin 0.75 Oz St Germain Eldeflower Liqueur 0.50 Oz Fresh Squeezed Lemon Juice Lemon Twist for Garnish This is a very simple cocktail, which gives it great mass appeal. Combine the gin, the St. Germain, and the lemon juice in a shaker. Fill with ice and shake. Now shake some more. And a bit more. When it's too cold to shake, just give it one or two more good shakes. Serve it up in a martini glass and garnish with a lemon twist. |
Chris Gerber Ingredients:3 parts Plymouth Gin 1 part High Proof Vodka (such as Red or Blue Label Stolichnaya) 1 part Dry Vermouth Shake in chilled shaker over cracked ice, or stir, and strain into chilled cocktail glass, topping glass off with: Fever Tree Tonic Water (1/3 a bottle, or about 3 oz) and garnishing with a perfect MB's choice Lemon Twist |
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Bill York Ingredients:2 oz Herradura Silver Tequila 1 Tbsp St. Germain Elderflower liqueur 2 healthy dashes Angostura bitters 1 lemon twist Instructions: Add cracked ice to chilled mixing glass. Combine wet ingredients in the glass and stir for 30 seconds. Strain into a cocktail or highball glass or simply pour (ice and all) into a highball glass. Squeeze the twist and drop it in the glass. |
Matt Hamlin 1 oz Mezcal (Del Maguey Chichicapa).5 oz Dry Vermouth (Dolin Dry) .5 oz Sweet Vermouth (Dolin Sweet) 1.5 bar spoons Maraschino (Luxardo) Instructions: Stir all ingredients over ice. Strain into a chilled cocktail glass. |
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Gary Cartwright Ingredients:4-6 mint leaves 1 3/4 oz bourbon 3/4 Citronge or other quality triple sec splash sweetened lime juice Instructions: Rip and lightly crush mint leaves in a shaker tin with spoon or whatnot, then add lots of ice, the spirits and lime. Stir well, until tin dews up, and strain carefully over ice, with a lime twist or wheel garnish. |
Chris Weigert 2 1/2 oz rye whiskey2 fresh raspberries 3 dashes grapefruit bitters juice of 1/6 lemon (of your average small lemon slice) Instructions: shake all well with ice, allowing the berries to be crushed in the shaker. Double strain into a DOF glass filled with ice. Garnish with lemon twist and a small slice of grapefruit. |
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Michael Oakley Ingredients:2 oz tanquery 10 gin 1/2 oz campari 1/2 oz st. Germain 1/4 oz luxardo maraschino liquor 1/8 oz orgeat 2 dashes Fee's barrel aged whiskey bitters Instructions: Stir with twice the amount of ice you usually use and garnish with an almond flake |
Isaac Blesener 3 shots rye whiskey*1/4 shot simple syrup Angostura bitters 1/4 shot Cognac** twist of lemon *Sazerac is my preferred rye for cocktails, but Jim Beam rye works well and is highly underrated. **Choose a brand you can enjoy on its own. I prefer "fine Champagne" Cognacs (e.g. Hine VSOP, Hardy VSOP, Remy Martin VSOP), but Hennessy VS also works; don't use Courvoisier VS. Instructions: Stir together simple syrup with 3 drops of Angostura in the bottom of a highball glass. Add the rye whiskey and fill the glass with ice. Stir for about 30 seconds and then strain into a lowball glass that has been rinsed with Cognac and filled about halfway with ice. Garnish with a lemon twist. |
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alex smith Ingredients:2 oz. Cruzan Single Barrel Rum (or other good quality gold rum) .25 oz. Cane Syrup .25 oz. Lemon Juice .25 oz. Campari Instructions: Combine all ingredients, shake with ice & strain into cocktail coupe. Garnish with a wide lemon zest. |
John Dietl 1.5 oz. London Dry Gin0.5 oz. Bonded Apple Brandy 1 tsp. simple syrup (1-to-1 sugar to water) 4 drops Orange Bitters 1 lemon twist Instructions: 1. Pour the Gin, the Apple Brandy, the simple syrup, and the bitters into a mixing vessel. 2. Stir with ice. 3. Strain into a cocktail glass. 4. Garnish with a lemon twist. |
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Tom Brown Ingredients:1 1/2 oz Haymann's Old Tom gin 1 oz Carpano Antica Sweet Vermouth 1 dash Kubler Absinthe 1 dash Fee Brother's Peach Bitters Instructions: Add ingredients together with ice in a cocktail tin and stir. Strain into cocktail glass. |
William Whitfield Vodka (I use a grain vodka)Sweet Vemouth (any brand) Canton (Domaine De Canton) Whole lemon (for the fresh juice) Instructions: fill shaker with ice add vodka (50%) add Vermouth (40%) cut lemon in half and squeeze into shaker (some pulp is okay) add a splash of Canton(10%) shake (about 30 shakes...) pour into martini glass garnish with lemon twist |
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Carie L. Fuller Ingredients:1/2 oz. Absinthe (Vieux Pontarlier) 1 1/2 oz. Plymouth Dry Gin 3/4 oz. Carpano Antica Sweet Vermouth 1/4 oz. St Germain Elderflower Liqueur Full dash of Orange Bitters Flamed orange peel garnish Instructions: Rinse cocktail glass with 1/2 oz. Absinthe Chill cocktail glass Pour Gin, Sweet Vermouth, Liqueur, and full dash of orange bitters into mixing glass over ice. Stir for 20 seconds. Cut fresh disk of orange peel with fair amount of pith. Julep strain mixing glass into cocktail glass. Flame orange peel above cocktail to release delicious, fresh, orange oil mist. Place in glass as garnish. |
Akio Katano 2 oz dry gin (Junipero if you've got it handy)1 oz sweet vermouth (let's be serious - Carpano Antica) 1/2 oz Averna Amaro 1 dash orange bitters (Regan's preferred) 1 dash Peychaud's bitters 1 lemon zest for garnish Instructions: 1. Combine the liquid ingredients in a mixing glass filled with ice. 2. Stir for a good 20 seconds, until it's very cold. 3. Strain into a chilled cocktail glass. 4. Squeeze the lemon zest over the drink and drop it in. |
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darin hanson Ingredients:1 oz Lairds Applejack 3/4 oz Makers Mark 3/4 oz Domaine de Canton 3-4 dashes Fee Bros Whisky Barrel Bitters 1/2 Tsp Simple Syrup Instructions: Add ice and stir until chilled. Strain into a chilled cocktail glass and garnish with an orange twist. |
Todd Greeno 3 oz Canadian Whiskey (i.e.: Crown Royal or Canadian Club)**1/2 oz dry vermouth 1/2 oz Dry Sack 1/2 oz Harveys Bristol Cream Sherry 4 dashes Angostura bitters Instructions: 1. Combine all ingredients over ice in a shaker. 2. Cover & shake vigorously. 3. Strain into a chilled Martini Glass. 4. Garnish with an Orange peel curl. ** Variations: Substitute Scotch or Bourbon for the Canadian Whiskey. |
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Xopher Hartman Ingredients:1.5 oz bourbon (I used Jim Beam black label) 0.5 oz green Chartreuse 0.125 oz simple syrup 2 dashes Peychaud's bitters orange peel (garnish) Instructions: Shake all liquid ingredients with ice in a boston shaker, then drain into a chilled rocks glass. Garnish with orange peel. |
Jeff Kuo 2 parts Cognac (Bache-Gabrielsen Hors d'Age if you can swing it)1 part Green Chartreuse 1 part Elderflower (Thatcher's) Instructions: Stir ingredients over ice and strain into a chilled cocktail glass. Serve. |
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Christopher Null Ingredients:Laphroaig 10 Years Old Scotch whisky (for rinsing) 2 oz. anejo tequila 1/2 oz. grapefruit juice splash of agave nectar Instructions: Rinse a cocktail glass with the Laphroaig and pour most of it out. Add remaining ingredients to an ice-filled cocktail shaker. Shake and strain into the prepared glass. Don't bother with a garnish. |
Jeremy Beals Ingredients:1/4 oz absinthe 3 oz Rhum Barbancourt 5 Star (8 year aged) 1 1/2 oz Domaine de Canton 2 dashes Angostura bitters 2 dashes Orange Bitters Lemon twist Instructions: * Rinse a rocks glass with absinthe. * Add remaining ingredients excepting lemon twist to a shaker full of ice and shake until cold. * Strain into pre-rinsed glass and squeeze lemon twist over top. Rub lemon peel around the rim of the glass and drop into the drink. |
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Brian Lee Ingredients:1 oz blended Scotch (I like Famous Grouse) 1/2 oz Cointreau 1/2 oz ruby Port 1/2 oz lemon juice 1/4 oz Benedictine 2 dashes orange bitters (I used Fee Bros. West Indian but Regan's would be just as good) Instructions: 1) Mix all in a shaking tin. 2) Fill tin with ice. 3) Shake until your hands are numb. 4) Pour into a pre-chilled cocktail glass. 5) Garnish with a flamed orange peel (warm the peel with a flame to release the oils, rub it around the rim of the glass, then squeeze the peel so the oils spray through the flame and into the cocktail). |
Bryan Swanson Ingredients:2 oz Bulleit bourbon 1 oz Berentzen Apfelkorn 1/8 oz Laphroaig 10-year scotch 2 dashes Angostura bitters Instructions: Combine all ingredients in a mixing glass filled with ice. Stir vigorously for 20-30 seconds. Strain into ice-filled rocks glass. |
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Dave Ingredients:1.5 oz Bourbon 0.5 oz Maple Syrup 0.5 oz Lemon Juice Lemon Twist for Garnish Instructions: To make this cocktail, combine the bourbon, maple syrup and lemon juice in a shaker glass 2/3 full of ice and stir. Once the drink is appropriately chilled, which will take about 15 seconds, strain into a martini glass. Use a zester to make your lemon twist, aiming for a medium width and a slight curve on the twist. Enjoy. |
Ben Allen Ingredients:2 oz rye whiskey (Rittenhouse bonded) 1/2 oz Cointreau liqueur 1/2 oz Jagermeister liqueur 2 dashes Angostura bitters Instructions: Stir all ingredients with cracked ice and strain into chilled cocktail glass. Twist lemon peel over glass and add as garnish. |
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Sean Zimmer Ingredients:2 parts Alberta Premium Rye Whiskey 2 parts Drambuie 1 part Cointreau 1.5 parts fresh lime juice Instructions: Stir with ice 10 times clockwise, 10 times counter-clockwise. Drain into chilled martini glass. Repeat until Bastardized. |
rodmitch Ingredients:1 part each dark rum, tequila, sweet vermouth 1 squeeze of a lemon wedge dash of bitters Instructions: pour over ice, shake, strain, and garnish with a lemon wedge |
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Chris Stanley Ingredients:1 oz. Bourbon (a quality bottling such as Bulleit, Eagle Rare, etc.) 1/2 oz. Fernet Branca 1/2 oz. Domaine de Canton liqueur 1/2 oz. fresh Lemon juice 1/4 oz. Petite Canne Sugarcane syrup (sub. 2 Tsp 1:1 Demerara/Raw sugar Simple) Lemon twist Instructions: 1. Combine liquid ingredients in a mixing glass with plenty of ice. 2. Shake well (~15 seconds). 3. Fine-strain, up into a chilled cocktail glass. 4. Garnish with the Lemon twist. |
Bob Schmitt Ingredients:The key here is the quality/quantity of bourbon against the splash size of Roses and Cointreau. The bitters and cherry syrup are critical and cannot be left out. To dry it out, reduce quantity of vermouth. In an Old Fashioned glass: -2oz Bourbon, preferably Woodford's Reserve or Jim Beam Black. -2 tbsp Dry Vermouth -Splash Roses Lime Juice -Splash Cointreau -4 dashes, Angostura bitters -1/4 tsp maraschino cherry syrup Instructions: Garnish with -Orange peel, 3 inch curl -Maraschino cherry |
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Matt Konrad Ingredients:2 oz Rhum Barbancourt 1/2 oz Gosling's Black Seal Rum 1/2 oz Cointreau 1/2 oz Cherry Heering 1/2 oz sweet vermouth 2 dashes Angostura Orange Bitters Instructions: Measure all ingredients into glass half of Boston shaker. Shake with ice. Strain into chilled coupe or martini glass. Garnish with a maraschino cherry and a redhead who can tie the stem with her tongue. |
Conrad Ingredients:1 ounce of Simple Syrup 1 Egg White Juice from a fist squeezed half of a lemon 2 oz of Bourbon 1 oz of Absinthe Instructions: Dry Shake (do not shake with ice) the ingredients and poor into a high-ball or a Pint glass filled with ice. Top off with ginger beer. Enjoy. |
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Phil Gomes Ingredients:2.5 oz white premium cachaça 1 tangerine, peeled and sectioned 1/2 oz agave nectar 3 oz club soda Instructions: Muddle tangerine sections with peels. Add cachaça and agave nectar. Shake with ice. Strain. Add soda and stir. |
David McCabe Ingredients:1.5 Oz Dry Gin 0.75 Oz St Germain Eldeflower Liqueur 0.50 Oz Fresh Squeezed Lemon Juice Lemon Twist for Garnish Instructions: This is a very simple cocktail, which gives it great mass appeal. Combine the gin, the St. Germain, and the lemon juice in a shaker. Fill with ice and shake. Now shake some more. And a bit more. When it's too cold to shake, just give it one or two more good shakes. Serve it up in a martini glass and garnish with a lemon twist. |
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Chris Gerber Ingredients:3 parts Plymouth Gin 1 part High Proof Vodka (such as Red or Blue Label Stolichnaya) 1 part Dry Vermouth Instructions: Shake in chilled shaker over cracked ice, or stir, and strain into chilled cocktail glass, topping glass off with: Fever Tree Tonic Water (1/3 a bottle, or about 3 oz) and garnishing with a perfect MB's choice Lemon Twist |
Matthew Ingredients:2oz Plymouth Gin 1/4oz Creme de Violette 1 Clementine Orange Tonic Water to Taste Instructions: 1. Pour the Gin and Violette into a pint glass filled with ice. Stir to chill. 2. Strain drink into a rocks glass with ice and top with Tonic Water. I prefer just enough to get bubbles throughout the drink. 3. Peel the Clementine Orange over the glass to release oils. Rim the glass with some of the peel. Skewer one wedge and place in the drink as garnish. |
BETA
Soak the sugar cube with the bitters and place in the bottom of a highball glass. Mash with the back of a spoon (or muddler, which we hope has not been used to make a Mojito), add the rye whiskey and fill the glass with ice. Stir for about 30 seconds and then strain into another lowball glass that has been rinsed with Absinthe and filled about halfway with ice. Garnish with a lemon twist.
In-Depth Sazerac Coverage:
Ask the MB: Spring Cocktail Guide
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