4-6 cracked ice cubes 2 measures brandy 1 measure triple sec 1 measure lemon juice orange peel twist, to decorate Directions: Put the ice into a cocktail shaker. Pour the brandy, triple sec, and lemon juice over the ice and shake vigorously until a frost forms. Strain into a chilled glass and decorate with theContinue reading “Sidecar”
Author Archives: Sean
Sangaree
6 cracked ice cubes 2 measures brandy 1 measure sugar syrup club soda, to top off 1 tsp. port pinch of freshly grated nutmeg Directions: Put the ice cubes into a chilled highball glass. Pour the brandy and sugar syrup over the ice and top off with club soda. Stir gently to mix. Float theContinue reading “Sangaree”
Classic Cocktail
wedge of lemon 1 tsp. superfine sugar 4-6 cracked ice cubes 2 measures brandy 0.5 measures clear Curacao 0.5 measures Maraschino 0.5 measures lemon juice lemon peel twist, to decorate Directions: Rub the rim of a chilled cocktail glass with the lemon wedge and then dip in the sugar to frost. Put the cracked iceContinue reading “Classic Cocktail”
Kir Moderne
0.25 oz. creme de cassis 5 oz. dry white wine, chilled Directions: Pour the creme de cassis into a wine glass and top with the wine. Backlog. If I were French I would down this stuff on the daily. Imagine if you will a shandy/radler but better and with wine instead.
The Monaco
0.75 oz. fresh lemon juice 0.25 oz. Grenadine 8 oz. beer (dark ale or pilsner), chilled Directions: In a Collins glass filled with ice, combine the lemon juice and Grenadine. Top with the beer. Backlog. Easy drinkin’ take on a shandy really. Good stuff.
La Premiere
1.5 oz. Bonal Gentiane-Quina 1.5 oz. blanc vermouth 2-3 dashes Angostura bitters Soda water Lemon peel Directions: In a lowball glass filled with ice, combine the Bonal, vermouth, and bitters. Top with a splash of soda water, stir gently, and finish with the lemon peel. Backlog. lovely aperitif as far as I remember.
Mai
2 oz. fresh citrus juice 2 oz. Lillet Blanc 3 or 4 dashes Angostura bitters Sparkling water, chilled 1 fresh bay leaf Directions: In an ice-filled lowball wineglass, combine the citrus juice, Lillet, and bitters. Stir to combine, then top with sparkling water and the bay leaf. Backlog. I think I used lime juice andContinue reading “Mai”
AM/PM Sherry
1.5 oz. dry, light sherry (fino or manzanilla) 1 oz. Lillet blanc 0.5 oz. fresh grapefruit juice 0.5 oz. simple syrup 3 oz. Angostura bitters Soda water Grapefruit peel Directions: In a shaker filled with ice, combine the sherry, Lillet Blanc, grapefruit juice, simple syrup, and bitters. Cover and shake vigorously. Strain into an ice-filledContinue reading “AM/PM Sherry”
Michael Jackson’s Cocktail Book
This is my newest book. It’s a bunch of contemporary cocktails in the 90’s that are a bit dated now but are still interesting. I’ve barely touched it yet. Absinthe Suissesse Admiral Affinity
Camp Cocktails
This book is so fun. I haven’t used it much because I only go camping so many times year and am not often in a position to be bringing cocktails along. Each recipe is designed for portability and a lack of ice, and can be scaled up or down depending on container size. All theContinue reading “Camp Cocktails”
The Title is the Hardest Part 