Citrus Manhattan

Cocktail Ingredients:

1 1/2 oz. Bourbon
3/4 oz. simple syrup
3/4 oz. fresh lemon juice
1/2 oz. fresh orange juice
1 pinch ground cloves
Dash of bitters

Instructions:

Fill a Boston shaker with ice and add the ingredients and shake well. Strain into a chilled martini glass and garnish with an orange twist.

Cinnamon Sazerac

OK, this is a great twist on a New Orleans classic borrowed from my friend  Josh Cole at http://cocktailassembly.com/2010/07/cinnamon-sazerac.

1/4 oz. Corsair Artisan Red Absinthe
2 oz. Sazerac Rye Whiskey
1/2 oz. Cinnamon Syrup
Couple dashes of Peychaud’s Bitters
4 drops of Maple bitters
Garnish with a lemon twist
Chill a small cocktail glass with ice and set aside.

In a separate mixing glass add cinnamon syrup (see below), Peychaud’s bitters and Sazerac Rye followed by ice. Stir.

Discard ice from the chilled cocktail glass and rinse with Corsair Artisan Red Absinthe. There are two options for successfully achieving the rinse. The first is to pour the Absinthe into the chilled glass, roll it around glazing the sides and discarding the remainder from the glass. Unfortunately my heart breaks a little when I have to discard liquor so my preference and recommendation is to use an atomizer and spray the inside of the glass instead. Alas, no waste. Warm heart vs. bruised heart.

Once the cocktail glass is prepared strain in the other ingredients from the mixing glass.

Add 4 drops of Maple bitters.

Twist a lemon peel over the top to release the oils into the drink.

Enjoy.

Cinnamon Syrup

1 cup sugar
1/2 cup water
2 cinnamon sticks

Place the cinnamon sticks into a small bag and crush with a rolling pin or something of equal destructive power. Now, the key is not to grind the sticks into powder but rather break them up into small pieces. And these little buggers are strong so feel free to harness your inner anger and let loose on them.

In a saucepan add sugar, water and crushed cinnamon sticks. Bring to a simmer for 15 minutes or so. Take pan off the heat and allow to set for a couple (or few) hours. This allows the cinnamon flavor to really dig in and the syrup to cool down completely. After this, strain the syrup through a fine mesh strainer, or piece of cheesecloth, into a glass bottle. It’s now ready for consumption. Be sure to refrigerate.

 

 

 

 

 

Ginger Spice Toddy

Cocktail Ingredients:

1 oz Bourbon
1 Tbsp Honey
1-2 Tbsp Ginger Syrup
Splash Orange Bitters
Splash Benedictine
Lemon

Instructions:
Pour honey in bottom of a mug or Irish coffee glass. Add bourbon, ginger syrup, bitters and benedictine. Heat water till hot, but not boiling. Pour water in with other ingredients and enjoy.

Whiskey Flip

Cocktail Ingredients:
1 1/2 oz. Whiskey
2 tbsp. Light Cream
1 tbsp. Sugar
1 beaten Egg
Nutmeg

Instructions:
Shake well with cracked ice and strain into sour glass.
Sprinkle nutmeg on top.

St. Croix Crusta

Cocktail Ingredients:
1 1/2 oz. Rum
3 dashes Orchard Syrup
1 dash Angostura Bitters
1 dash Lemon Juice
2 dashes Maraschino

Instructions:
Using a lemon, peel the rind from it all in one piece.
Fit the rind into the glass, covering the entire inside.
Run a slice of lemon around the edge, and dip the glass into sugar.
Shake well with shaved ice and strain into glass.

Mint Julep

The first appearance of a mint julep in print came in a book by John Davis published in London in 1803 but the origins are clouded. What is known is that it has been the traditional drink of the Kentucky Derby since 1938. This drink is refreshing on a hot day and warms you up on a cold day. The cocktail is served traditionally in a metal glass but you may use others.

Cocktail Ingredients:
2 1/4 oz. Burbon
1 tsp. Sugar
1 tsp. Water
4 sprigs Mint

Instructions:
Strip leaves from 2 sprigs of mint and mash with water and sugar in collins glass until sugar is dissolved.
Fill with shaved ice and pour in Burbon.
Stir until outside of glass is frosted.
Decorate with 2 sprigs of mint.
Serve with straws.

London Buck

Cocktail Ingredients:
2 oz Gin
Lemon
Ginger Beer
Tonic

Instructions:
Mix ingredients it tall glass.

Hemingway Daiquiri

Ernest Hemingway was a cocktail aficionado who had this drink named after him in 1921 in Havana, Cuba. Hemingway preferred the drink without sugar, you decide what you like!

Cocktail Ingredients:
1 1/2 Light Rum
Juice of 1/2 Lime
1/4 oz. Grapefruit Juice
1/4 oz. Maraschino Liqueur

Instructions:
Shake well with cracked ice.
Strain into a chilled cocktail glass.

Caipirinha

Brazil’s national cocktail made with cachaça, sugar and lime. It can be made with rum… but it won’t be the same.

Cocktail Ingredients:
2.5 oz Cachaca
2 Limes
Superfine sugar
Crushed ice

Instructions:
Cut the lime in half, and cut one half of the lime into four wedges and place in the glass.
Add one to three tablespoons of sugar.
Muddle the limes and sugar together. Be careful not to break the skin of the lime.
Pack crushed ice in the glass all the way to the top.
Fill glass with cachaca
Shake and garnish with a wedge or slice of lime.

Old Fashioned

Originating in the early 1800′s the Old Fashioned may be the first drink to be called a cocktail. It is traditionally served in a short glass now called an Old Fashioned glass.

Cocktail Ingredients:
2 ounces rye whiskey
1 sugar cube
3 dashes Angostura bitters
club soda

Instructions:
Place the sugar cube in an Old-Fashioned glass. ADD 2 or 3 dashes of Angostura bitters and a splash of water or club soda. Crush the sugar with a wooden muddler OR strong spoon. Rotate the glass so that the sugar grains and bitters give it a lining. Add a large ice cube. Pour in the rye (or bourbon). Serve with a stirring rod. Garnish with an orange slice or cherries.