FALLEN ANGEL
Ingredients
Serves 1
1½ oz (45 ml) The Famous Grouse whisky
¾ oz (22 ml) falernum syrup
1 oz (30 ml) lemon juice
2 dashes Fee Brothers Old Fashion bitters
Instructions
- Combine all ingredients in a shaker and add ice. Shake for 10 to 15 seconds. Strain into a cocktail coupe and garnish with a lemon twist.
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SCOTCH EGG
Ingredients
Serves 1
1½ oz (45 ml) The Glenlivet Founder’s Reserve Scotch
1 oz (30 ml) fresh orange juice
¼ oz (7 ml) fresh lemon juice
½ oz (15 ml) Turmeric Syrup
½ oz (15 ml) egg white
Instructions
- Add all ingredients to a cocktail shaker, shake without ice first, allowing egg white to emulsify, then add ice and vigorously shake a second time. Fine-strain into a chilled cocktail glass, garnish with grated nutmeg.
- For TURMERIC SYRUP: Grate 1 cup (250 ml) of whole, fresh turmeric into a pot. Add to pot, 1 whole nutmeg, ¼ cup (60 ml) cacao nibs, 1 L (4 cups) sugar and 1L (4 cups) water. Bring to a boil, let stand then strain out solids. Should yield enough to make plenty of cocktails. Can store, refrigerated, up to 1 month.
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WHISKY SOUR
This classic cocktail dates back to at least the 1870s, and is among the greatest of the family of so-called “sours,” which are not actually sour, but a balance of sweet, strong and citrus. Can be made with or without the egg white, which adds a luscious texture to the drink as well as an appealing foaminess.Ingredients
Serves 1
2 oz (60 ml) bourbon
¾ oz (22 ml) lemon juice
½ oz (15 ml) 2:1 simple syrup
1 small egg white (optional)
Instructions
- Place all ingredients in a cocktail shaker with ice and shake vigorously. (If you’re using the egg white and you like it extra foamy, shake first without ice to whip up the airiness – this is known as a dry shake – then shake again with ice for chill and dilution.) If you prefer your drink “straight up,” strain into a chilled cocktail glass, or, if preferred, strain over ice into a rock glass.
- To make a 2:1 SIMPLE SYRUP: Place 2 cups (500 ml) sugar and 1 cup (250 ml) water in a saucepan over mediumhigh heat. Cook, stirring frequently, until sugar is fully dissolved. Remove from heat. Place in a sterilized jar and chill. Will keep indefinitely in the refrigerator
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FLORIDA WATER
Ingredients
Serves 1
1 egg white
¼ cup (60ml) Lot No. 40 whisky
2 tbsp (30 ml) lemon juice
4 tsp (20 ml) charred orange and clove syrup
1 tsp (5 ml) unpasteurized apple cider vinegar
ice cubes
pinch espresso powder
Instructions
- Place egg white in a cocktail shaker and shake vigorously until foamy. Add remaining ingredients except espresso powder. Shake vigorously and strain into a chilled white wine glass. Top with a pinch of espresso powder and serve immediately.
- To make CHARRED AND CLOVE ORANGE SYRUP: Cut oranges in half and barbecue until golden. Muddle grilled oranges in a large container to release the juices. Strain into a 4 cup (1 L) glass container and add 4 cups (1 L) 60/40 sugar water after straining. Stir in 10 cloves, cover and refrigerate for 24 hours. Strain again and refrigerate. Can be stored in the refrigerator up to 1 month.
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FOOLISH PLEASURE
Ingredients
Serves 1
8 to 10 fresh mint leaves
2 tbsp + 2 tsp (40 ml) Buffalo Trace bourbon
2 tsp (10 ml) pernod
2 tbsp (30 ml) lime juice
4 tsp (20 ml) orgeat or almond syrup
ice cubes
plains soda water
Instructions
- Gently slap mint leaves between your palms to bruise and release the essential mint oils. Place in large glass. Add bourbon, pernod, lime juice and orgeat. Add ice and fill glass with soda. Stir with a swizzle stick and serve immediately.
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DARK STAR
Ingredients
Serves 1
1 oz (30 ml) Kamora Coffee Liqueur
½ oz (15 ml) butterscotch schnapps
1 oz (30 ml) Jim Beam Black Bourbon
hot coffee
cinnamon stick, for garnish
Instructions
- Combine all ingredients, except coffee, into a mug and stir. Top up with hot coffee. Garnish with a cinnamon stick.
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BAILEYS IRISH COFFEE
Ingredients
Serves 1
2 oz (60 ml) Baileys Original Irish Cream
6 oz (180 ml) hot coffee
1 oz (30 ml) Irish whiskey
whipped cream (optional)
Instructions
- Combine Baileys, coffee and Irish whiskey in glass. Top with whipped cream if desired.
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THE RAILBIRD
Ingredients
Serves 1
2 oz (60 ml) Bulleit Bourbon
⅓ oz (10 ml) peach jam
¾ oz (22 ml) honey syrup
½ oz (15 ml) lemon juice
ginger beer
1-in (2.5 cm) piece lemon peel
Instructions
- Stir ingredients, except for ginger beer and lemon peel, with ice in a shaker glass. Shake and strain over ice in a Collins glass. Top with ginger beer and garnish with a lemon twist.
- To make HONEY SYRUP: Combine equal parts honey and water in a small saucepan. Stir over low heat to blend and dissolve honey. Refrigerate until ready to use. Can be refrigerated in a jar for several weeks.
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HADDONFIELD
Ingredients
Serves 1
1 oz (30 ml) Knob Creek Bourbon
1 oz (30 ml) Père Magloire Calvados
½ oz (15 ml) sweet sherry
¼ oz (7 ml) Green Chartreuse
4 dashes Angostura bitters
Instructions
- Stir ingredients with ice in a shaker glass. Shake and strain over ice in a coupe glass.
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SILVER SPUR
Ingredients
Serves 1
1½ oz (45 ml) Buffalo Trace Bourbon
¾ oz (22 ml) St-Germain
¾ oz (22 ml) lime juice
¼ oz (7 ml) turbinado simple syrup
2 dashes grapefruit bitters
Instructions
- Shake all ingredients with ice in a shaker glass. Shake and strain twice before pouring into a coupe glass.
- To make TURBINADO SIMPLE SYRUP: Combine equal parts by volume of turbinado sugar (raw cane sugar) and water on the stove. Simmer, but do not boil, and stir occasionally until the sugar has dissolved. Store in a jar in the refrigerator until ready to use.