Cocktails
Easy, tasty shot with a horrible name. (Don’t ask.)
Like PBJ ice cream … made out of whiskey.
Simple ingredients:
1.5 oz Skrewball™ Peanut Butter Whiskey (From the freezer!)
.5 oz Haering Cherry Liquour or Luxardo Cherry Liquor
Pour the Skrewball™ into the shot. Gently add the cherry liquor and it settles on the bottom of the glass. Done!
My personal favorite when I have a cold
Simple ingredients:
2 oz. Fernet Branca
1 Ricola™ Original Herb cough drop
Serving suggestion:
Conversely, you can suck on a Ricola™ Original Herb cough drop while sipping Fernet Branca
Hey, Martha Stewart gets many things right: one is simple syrup. CorpseBoy also uses a 1:1 ratio for consistent sweetening.
Gently bring one cup of sugar and one cup of water to a boil until sugar has dissolved. (I use a cup of already hot water from my glorious Zojirushi water dispenser. This way it takes virtually no time at all.) Remove from heat and let cool completely before using. After cooling, I then seal it in a mason jar for longevity.
2 ounces Rye
1 ounce Averna
1 dash Angostura bitters
1 dash Orange bitters
Build on a rock, stir till cold, serve up. Garnish with a quality brandied cherry.
2 ounces Rye
3/4 ounces Cynar
1 tablespoon Simple syrup
2 dashes Angostura bitters
Build on a rock. Stir till cold. Serve up, or on the rock.
It’s kind of a Fernet night
2 ounces rye whiskey
1/4 ounce Fernet Branca
1/4 ounce simple syrup
2 dashes Angostura bitters
Build on a rock. Stir till cold. Serve up or on a rock. Express an orange peel over the drink, garnish.
1 1/2 ounce rye
3/4 ounce sweet vermouth
1/4 ounce Fernet Branca
Build on a rock, stir till cold. Serve up.
A Bobby Burns cocktail made, well, with a scotch whisky that some of my friends would say should not be anywhere near a cocktail…until they’ve tried this one.
1.5oz Laphroaig
1oz Dolin Rouge
.5oz Benedectine
2 dashes each of angostura and peychauds bitters
Gently add the ingredients to ice and stir, then strain and serve up.
There is much debate about proportions for a Vieux Carre.
Here are my favorite ratios with this classic cocktail:
1.5 oz rye whiskey
.75 oz Cognac
.5 oz sweet vermouth (I like Dolin Rouge)
.25 oz Benedictine
Optional: a few dashes each of Angostura and Peychauds bitters (depends on my mood)
Build in the glass on a large ice cube, stir until it is cold…
1.5 oz rye (high proof is good!)
1 oz sweet vermouth (Doling Rouge recommended)
1 oz Cynar
Build on a single large rock, and stir till cold.