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.
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.
In a large tumbler:
pour a generous amount of sweet tea over ice
add bourbon to taste
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.
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.
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.
Invented at the request of a knitting-obsessed friend.
2 oz Pearl Pomegranate Vodka
3/4 rosemary syrup
3/4 lemon
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.
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.
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.
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.