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 the orange peel twist.
Backlog. Sidecar good. I’ve had them before at bars but I never think of making one so I’m glad I had this recipe and the one from Party Drinks.
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 the port on top by pouring it gently over the back of a teaspoon and sprinkle with nutmeg.
Backlog. Good stuff, even though I used some pretty average brandy.
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 ice into a cocktail shaker. Pour the brandy, Curacao, Maraschino, and lemon juice over the ice and shake vigorously until a frost forms. Strain into the frosted glass and decorate with the lemon twist.
Backlog. Good drink but not great, and definitely a whole deal for the result. Salted or sugared rims have never been my thing.
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.
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.
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.
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 and I think it was real good.
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-filled Collins glass, top with soda water, and finish with the grapefruit peel.
Backlog. Molto bene.
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.
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 the recipes I lay out here will be the ones made for a single cocktail.
The Title is the Hardest Part