2 oz rye whiskey
1/2 oz fig jam (heaping teaspoon)
1/2 oz honey
1 oz lemon juice
dash of cinnamon
heat the jam and honey until they are liquid. stir in whiskey, lemon, and cinnamon. shake over ice, and strain through mesh into glass.
southern effort
In a large tumbler:
pour a generous amount of sweet tea over ice
add bourbon to taste
bees knees
a delicious, refreshing way to enjoy the nectar of the buzzers. a friend’s favorite; may become yours too.
2 oz gin
1 oz honey (warmed so it dissolves)
1 oz lemon juice
heat the honey, and add to a shaker. add the gin and and lemon and stir to dissolve. add ice and shake.
wrong direction
A friend suggested that since I often get slightly mixed up while driving that I should create a cocktail called the Wrong Direction.
This drink is sweet at the start with a pleasantly dry bitter aftertaste. Just like going the wrong direction.
1 oz bourbon
1 oz brandy
8 dashes chocolate bitters
5 dashes celery bitters
combine in an old fashioned glass. fill with ice and stir.
detroit rock city
Discovered this on a trip to Vancouver at Mamie Taylor’s in Chinatown. This is my reproduction.
2 oz bourbon or american whiskey
1 oz lillet
¾ oz averna amaro
dash of angostura bitters
combine in an old fashioned glass, and fill with ice.
Heathered Purl
Invented at the request of a knitting-obsessed friend.
2 oz Pearl Pomegranate Vodka
3/4 rosemary syrup
3/4 lemon
The Spice Melange
A friend asked for a drink reminiscent of Dune….
2 oz bourbon
½ oz rosemary syrup
8 drops cardamom bitters
4 drops chocolate bitters
combine in a shaker over ice, strain into an old fashioned glass filled with ice.
bold manhattan
I had this one in a surprising retro bar. The bartender used Jim Beam Devil’s Cut, but any quality bourbon suffices. It’s a very uncomplicated yet delicious drink.
2 oz bourbon
¾ oz agave syrup
3 dashes chocolate bitters (or more to taste)
combine in a cocktail shaker over ice.
the jake walk
¾ oz st. germain
¾ oz white rum
¾ oz reposado tequila
¾ oz lime juice
2 dashes peychaud’s bitters
combine in shaker over ice, strain into cocktail glass.
point of no return
I discovered this one at the Mistral Kitchen, in downtown Seattle. The honey adds a delicious complexity.
3 oz gin
¼ oz charteuse
1 ¼ oz lime
½ oz simple syrup
½ oz honey syrup
combine in shaker over ice, strain into cocktail glass.
To make the honey syrup: combine ½ honey and ½ water. Bring to boil while stirring, and cool.
