the kitchen

cocktails

https://vinepair.com/articles/6-important-cocktails-recipe-guide/ https://iba-world.com/cocktails/all-cocktails/ terms straight up

cocktails *original, organized by base

— whiskey —

cowboy coke

  • 2 oz bourbon
  • ¾ oz lime juice
  • coke

d’ussé and peach lemonade

  • 1 ½ oz cognac
  • 1 oz crème de pêche
  • 4 oz lemonade
  • ice to shake, highball and rocks to serve

*ginger buzz

  • 1 ½ oz bourbon
  • ½ oz ginger syrup
  • ¼ oz simple syrup
  • 1 oz lime juice

jackalope

  • 2 oz bourbon whiskey
  • ¾ oz grenadine
  • ¾ oz lemon juice
  • 2–3 dashes Fire & Damnation (spicy) bitters by Bad Dog Barcraft
  • ice to shake
  • coupe glass and dehydrated lemon wheel

mint julep

  • 2 oz bourbon
  • ¼ oz simple syrup
  • mint leaves, muddled in the syrup
  • stir iced, julep cup or rocks glass, crushed ice to serve, mint sprig and angostura bitters to garnish

old fashioned bourbon milk punch

  • 2 oz bourbon
  • 1 ½ oz sweetened condensed milk
  • ¼ teaspoon ground nutmeg and cinnamon, mixed
  • garnish: freshly grated cinnamon shake dry, then ice, serve on rocks

old fashioned—pandan

  • 2 oz scotch
  • ¾ oz pandan syrup

— rum —

cuba libre (rum and coke)

  • 2 oz white rum
  • 4 oz coke
  • lime wedge

*iced kahlúa mocha

  • 2 oz kahlúa (coffee rum)
  • 2 oz crème de cacao
  • 1 oz sweetened condensed milk
  • cinnamon

mojito—mint mojito latte

  • 2 oz kahlúa
  • ¾ oz sweetened condensed milk
  • mint leaves
  • coffee

untitled

  • 2 oz white rum
  • ¾ oz orange liqueur
  • ¾ oz toasted coconut syrup
  • handful of strawberries, muddled
  • ice to shake and to serve
  • club soda
  • highball glass

— tequila —

margarita—cranberry margarita

  • 2 oz tequila
  • 2 oz cranberry juice
  • ¾ oz lime juice

margarita—pomegranate margarita

  • 2 oz tequila
  • 4 dashes ango bitters
  • ¾ oz grenadine
  • ¾ oz lime juice

*margarita—thai basil

  • core: 2 oz tequila
  • balance: ¾ oz lime, ¾ simple syrup
  • seasoning: thai basil, 4 drops thai bitters

— gin —

bicycle thief

  • 1 oz Campari
  • 1 oz gin
  • ½ oz fresh lemon juice
  • 1 ½ oz fresh grapefruit juice
  • ½ oz simple syrup
  • soda water
  • collins glass

solarium

  • 2 oz Empress 1908 Indigo Gin
  • 1 oz fresh lemon Juice
  • 1 oz fresh orange Juice
  • ½ oz orange liqueur
  • ½ oz rich simple syrup
  • 8 dashes Peychaud’s Bitters
  • mint
  • lemon peel
  • ice
  • tall glass, layer gin on top and garnish with mint and lemon peel

— liqueur —

calvados sidecar

  • 1 oz boulard hors d’âge calvados
  • 1 oz cointreau
  • 1 oz lemon juice
  • 1:1 cinnamon sugar to rim, lemon wedge to wet
  • garnish orange peel

vermouth w/ orange foam from Bar Americano in Greenpoint

  • 2.5–3 oz vermouth
  • orange foam (cream whipper)
    • 200 ml strained fresh orange juice, chilled
    • 1 g carboxymethyl cellulose 50
    • 0.3 g xanthan gum or 0.5 g guar gum
    • 1 charge N2O
  • chilled rocks glass → ice → vermouth → top w/ orange foam

— WIP —

*pomegranate mint mojito

  • core: 2 oz rum
  • balance: ¾ oz grenadine
  • seasoning: mint leaves, 6 oz club soda

*strawberry coconut negroni

  • core: 1 oz gin, 1 oz malibu
  • balance: 1 oz strawberry syrup
  • seasoning: 4 dashes orange bitters

*jasmine/rose vodka sour

nonalcoholic

spiced hot apple cider

4 servings

  • 1 l apple cider
  • 1 orange, sliced
  • 4 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 5 cm cinnamon sticks
  • 5 star anise
  • 5 cloves
  • 5 cardamom pods
  • pinch of nutmeg
  • if desired: 1 shot calvados (apple brandy) per serving
  • whipped cream

13 items under this folder.

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