wjsullivan.net

Beverages

Recipes

• Apple Shake
• Cold Brew Peach Tea
• Lemonade

Cocktails / Alcohol

Good cocktail list

• Brandy Old-fashioned
• Chantal No. 5
• Coffee Liqueur
• Fabulous Champagne Punch
• Metropolitan
• Pomegranate Cocktail
• Prison Wine
• Saratoga
• Sazerac

Old Pal

• 2 parts rye
• 1 part dry vermouth
• 1 part Campari

Negroni

• 1 part Campari
• 1 part sweet vermouth
• 1 part gin

Dirty Mother

• 2 parts brandy
• 1 part coffee liquer

St. Germain Gin and Tonic

• 1.5 parts gin
• 0.5 parts St. Germain
• 3 parts tonic
• lime

Basil Gimlet

• 2.5 oz gin
• 5 large basil leaves
• 1 medium lime
• 4 tsp simple syrup

Put the basil leaves in a shaker. Add the lime juice and simple syrup. Give 4-5 twists with a muddler. Fill the shaker 3/4ths full with ice. Add the gin. Shake. Strain into a cocktail glass.

Blood Orange Gimlet

• juice of one blood orange
• 2 oz gin
• 3 tsp simple syrup

Shake everything with ice.

Toronto

• 2.5 oz rye
• ¼ oz Fernet Branca
• ¼ oz simple syrup
• 2 dashes Angostura bitters
• Orange zest

Chrysanthemum

• 2 oz dry French vermouth
• 1 oz Benedictine
• 2 tsp Absinthe
• Orange twist

Bobby Burns

• 1oz scotch
• 1oz sweet vermouth
• Splash of Benedictine
• Lemon twist

Penicillin

http://www.cocktailchronicles.com/2009/01/19/strong-medicine/

Last Word

• 3/4 oz gin
• 3/4 oz green Chartreuse
• 3/4 oz maraschino
• 3/4 oz lime juice

Martinez

• 2 oz gin
• 1 oz sweet vermouth
• 1/4 oz maraschino
• 2 dashes Angostura bitters
• Lemon twist

la Louisiane

(modified)

• 1/2 oz Benedictine
• 3/4 oz rye
• 3/4 oz sweet vermouth
• 3 dashes Peychaud's
• 3 dashes absinthe

Stir, strain, and serve up with a cherry.

Organized Chaos

• 2oz bourbon
• 1.5oz Noilly Prat (sweet vermouth)
• 0.5oz MP Roux Elisir
• Lemon wedge

Serve in a wine goblet filled with ice. Squeeze lemon wedge and drop it in.

MP Roux Elisir

Elisir M.P. Roux is an herbal liqueur made with botanicals including marjoram, hyssop, fennel, cinnamon, nutmeg, lemon balm, coriander, bitter almond, garden balsam, wild angelica, lemon, star anise, ginseng and damiana. The star anise is immediately identifiable in this well-crafted product, but it's a very complex liqueur that marries well with scotch, bourbon, rye, brandy, and dark or well-aged rums. Used judiciously, Elisir M.P. Roux adds an accent to many cocktails. It also works well in hot coffee or tea, and as an after-dinner drink when served neat, at room temperature.

Wisdom

• 1 1/2 oz Bourbon
• 3/4 oz Cynar
• 1/2 oz Elisir M. P. Roux (or Green Chartreuse)
• 1/2 oz Lime juice
• 1 lf Sage (large)

Squeeze lime, cut shell small pieces, and muddle with sage leaf. Add other ingredients. Shake vigorously. Fine strain into rocks-filled lowball glass.

Bobby Roux

• 2 oz Blended Scotch
• 1/2 oz Eliser MP Roux
• 1/2 oz Cinzano Sweet Vermouth
• 1/2 oz Cinzano Dry Vermouth
• 2 dash BT Aromatic Bitters

Stir/strain cocktail glass, lemon twist.

Bijou

• 1 ounce London dry gin
• 1 ounce sweet vermouth
• 1 ounce green Chartreuse
• 1 dash orange bitters

Cranberry syrup

Based on http://smittenkitchen.com/2010/01/cranberry-syrup-and-an-intensely-almond-cake/

• 2/3 cup sugar
• 1 8oz bag fresh cranberries, chopped
• 1 cup water

Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork or flat whisk, until sugar is melted and turns a deep golden caramel. Tilt pan and carefully add cranberries and water (caramel will harden and vigorously steam). Simmer over moderately low heat, stirring, until caramel is completely dissolved, then pour syrup through a very fine sieve into a heatproof bowl, pressing hard on solids. Let cool.

Hoots Mon

• 1.5oz scotch
• 0.75oz Cocchi Americano
• 0.75oz sweet vermouth

Corpse Reviver #2

• 3/4 ounce gin
• 3/4 ounce lemon juice
• 3/4 ounce Cointreau
• 3/4 ounce Cocchi Aperitivo Americano
• Scant barspoon absinthe

Work in progress

• 2oz London dry gin
• 2 tsp cranberry syrup
• 2oz Q Ginger tonic
• 2 dashes orange bitters