wjsullivan.net

Beverages

Recipes

• Apple Shake
• Cold Brew Peach Tea
• Lemonade
• Kiwi Banana Smoothie

Cocktails / Alcohol

Good cocktail list

• Bloody Mary
• 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
• 1/2 oz Benedictine
• 1 tsp Absinthe
• 1 tsp gin
• Orange twist

Bobby Burns

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

Penicillin

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

30th Century Man

http://cocktailvirgin.blogspot.com/2012/02/30th-century-man.html

Nathan Weber — had it at Vessel in Seattle from him on 2012-09-29.

Last Word

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

Also see this toasted thyme version: http://kathycasey.com/blog/?p=3497.

Martinez

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

• 2oz gin (Ransom)
• 1oz sweet vermouth
• 1 barspoon maraschino
• 1 dash Angostura bitters
• 1 dash orange 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 (scant barspoon?)

Stir, strain, and serve up with a cherry.

Last try was too sweet. Try Rittenhouse for the rye.

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
• 1/2 ounce lemon juice
• 3/4 ounce Cointreau
• 3/4 ounce Cocchi Aperitivo Americano
• 2 barspoons absinthe

Work in progress

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

Ephemeral

http://looka.gumbopages.com/2009/05/01/cocktail-of-the-day-the-ephemeral/

Rosemary gimlet

• 2.5oz Plymouth
• juice of 1 small lime
• 3 tsp rosemary syrup

3 drops Scrappy's Lavender bitters?

Shake the bejesus out of it.

Algonquin

• 1.5oz rye (not high proof?)
• 0.75oz dry vermouth
• 0.75oz pineapple juice

Shake.

Fanciulli

• 1.5oz bourbon
• 0.75oz Punt e Mes
• 0.25oz Fernet Branca

Buckminster

• 2 oz Rittenhouse 100 Rye
• 1 oz Carpano Antica Sweet Vermouth
• 1 barspoon Campari (1/8 oz)
• 1 barspoon Maraschino Liqueur (1/8 oz)
• 1 scant dash Scrappy's Cardamom Bitters

Red Hook

• 2 ounces rye whiskey
• 1/2 ounce Punt e Mes or other sweet vermouth
• 1/4 to 1/2 ounce maraschino liqueur

Stir.

The Widow’s Kiss

• 1 1/2 ounces calvados
• 3/4 ounce yellow Chartreuse (green works, too, but it’s a little more intense)
• 3/4 ounce Benedictine
• 2 dashes Angostura bitters

Stir with ice and strain into a chilled cocktail glass. Garnish with a cherry.

Was also good with mezcal instead of calvados, and habanero bitters.

Maximillian Affair

• 1 1/4 oz mezcal
• 3/4 oz St. Germain elderflower liqueur
• 1/2 oz sweet vermouth (Punt e Mes)
• 1/4 oz fresh lemon juice

Nice with some habanero bitters too.

Monte Carlo

• 2 1/4 ounces rye whiskey
• 1/2 ounce Benedictine
• 2 dashes Angostura bitters
• lemon zest

Remember the Maine

• 2 ounces rye whiskey
• 3/4 ounce sweet vermouth
• 2 barspoons Cherry Heering
• 1/2 barspoon absinthe
• brandied cherry

Work in progress

• 1oz Ransom gin
• 3/4oz sweet vermouth
• 3/4oz MP Roux
• 1 dash orange bitters

Next time — 0.5oz MP Roux? Or maybe back to the London dry gin?

• 1oz dry gin
• 1oz sweet vermouth
• 0.5oz MP Roux
• 1 dash orange bitters

Still too much MP. Down to 1/4oz next time, and probably down to 3/4oz sweet vermouth.

Aleze

(by Josie)

• Alizé
• Bourbon
• Honey
• Lemon

Water Lily

http://cocktailvirgin.blogspot.com/2009/04/water-lily.html

Similar to Aviation. Justin recommends.

Defender

http://cocktailvirgin.blogspot.com/2012/09/defender.html

Justin recommends.

Good Cork

- 1 oz. Del Maguey Vida Mezcal - 1 oz. Red Breast Irish Whisky - 1/2 oz. Benedictine - 2 dashes Peychaud’s Bitters

Garnish with apple slice.

William of Orange

• 1.5oz Genever, Bols
• 0.5oz Bénédictine
• 0.5oz Sweet vermouth (Punt e Mes or Cocchi)
• 0.5oz Aperol
• 2 dashes Orange bitters

Stir, finish with orange twist.

Martini

• 1.5oz gin (I love Ethereal, but also Plymouth)
• 0.5oz Dolin's dry vermouth
• 1 dash orange bitters

Stir, finish with olives and a lemon twist.

Suze

Suze is a gentian liqueur.

• 2.5oz rye
• 0.25oz simple syrup
• 0.25oz Suze
• 2 dashes Angostura
• Orange twist
• 1.5oz rye
• 0.75oz Suze
• 0.75oz dry vermouth
• orange twist
• 1oz gin
• 1oz Suze
• 1oz sweet vermouth
• orange twist

Boulevardier

Like a negroni, but with bourbon.

Right Hand

Like a negroni, but made with rum. Had with Appleton VX rum at Canon.

Dutch Courage

Had at Eastern Standard

Little Ronnie

Had at Eastern Standard. Like a Little Giuseppe.

May 24th

Scarlet ibis rum Apricot liqueur Dolin rouge White port Peychauds Kaffir lime bitters

Rittenhouse Blandys 5 year Alvada Madeira Cynar Orange

Vida Aperol Carpano Falernum Ancho bitters

White Peach Sangria

http://www.chow.com/recipes/29663-white-peach-sangria

Bourbon sweet tea

http://joythebaker.com/2011/05/sweet-tea-bourbon-cocktails/

Tasting

Falernum vs Allspice Dram

Mezcal vs scotch

Sprits to try

• Michter's Sour Mash Whiskey