Bourbon Milk Punch 1 1/2 oz Bourbon Whiskey3/4 oz Simple Syrup1/2 Bar Spoon Vanilla Extract (a couple dashes)3 oz Whole Milk or Half and HalfGarnish with freshly-grated nutmeg and/or cinnamon. Shake well with ice, then strain into an ice-filled Old Fashioned glass. Mardi Gras is coming, and this classic New Orleans brunch cocktail is the … Read more
Cherry Daiquiri 2 oz Shellback Silver Rum1 oz Lime Juice1 oz Simple Syrup2 Maraschino Cherries1 tsp Maraschino Cherry Syrup Muddle the cherries in the bottom of a mixing glass along with the juice and syrups. Add the rum and shake vigorously with ice. Strain into a glass filled with crushed ice. I used Shellback Silver … Read more
In an effort to help make one of my 2013 predictions come true, I offer a tasty cocktail made with Port wine. I know this one’s a little complicated, but if you feel ambitious, it’s worth the effort. Sandeman Harvest Sour 1 1/2 oz Sandeman Founders Reserve Porto1/2 oz Apple Brandy 3/4 oz Raspberry Syrup3/4 oz Lemon … Read more
“It’s pretty clear that by 1908 grenadine had already become red simple syrup.” –Gregory Boehm, Proprietor of Cocktail Kingdom and Publisher of Mud Puddle Books The quote comes from the September 30, 2012 issue of Wine Spectator. Boehm is discussing how the quest for historical authenticity in cocktail ingredients can sometimes lead to ironic results.
Along with the craft cocktail renaissance has come a booming movement for bartenders and home mixologists to make their own ingredients. Recipes abound for making syrups, liqueurs, and the like. I’ve linked to several of them in the past, and Serious Eats runs a regular feature on this subject. Let’s face it, though, making your … Read more
“A man who has drank his drinks cold at the same expense for one week can never be presented with them warm again.” -Frederic Tudor, the 19th-century “Ice King” One of the greatest advances of the past century is something we all take for granted: the availability of ice on demand. Image what life would … Read more