Based on the Seelbach, a classic cocktail from the namesake Louisville bar, discovered nearly simultaneously in Mother Jones and in a book on bitters. My version eliminates the extraneous champagne, which simply waters down the drink. 2 oz bourbon 1 oz Cointreau or triple sec 7 dashes Angostura bitters 7 dashes Peychaud’s bitters Combine allContinue reading “sealback”
A classic cocktail from the namesake Burmese lounge, discovered in a book on bitters, a gift from friends. Subtly citrus. Delicious. 2 oz gin ¾ oz curacao or triple sec ½ oz lime (half lime) 1 dash Angostura bitters 1 dash orange bitters Combine in shaker over ice, and strain into cocktail glass.
Two options for this one. The first is simple, and fruity. The second is more citrusy and complex. Option #1 1 ½ oz bourbon ½ oz triple sec or curacao ¼ oz luxardo maraschino ¼ lemon juice Option #2 2 oz bourbon ½ oz triple sec ½ oz lemon juice 2 dashes Angostura bitters 1Continue reading “bourbon crusta”
A teaspoon of bitters? Spicy. 1½ oz brandy 2 tsp triple sec 1 tsp Angostura bitters 1 tsp sugar 1 tsp lemon juice In old fashioned glass, combine and stir until sugar dissolves. Add ice, and stir.
My slightly fruitier (I would say, improved) take on the old fashioned. 1½ oz bourbon or whiskey 1 tsp sugar 4 drops angostura bitters slice of orange 2 maraschino cherries In an old fashioned glass, muddle the sugar, orange slice, and one cherry. Add bourbon and ice. Stir, and garnish with a cherry.
A sweeter view of the old fashioned. Similar to The Modern. 2 oz bourbon or whiskey ¼ oz luxardo maraschino 1 dash orange bitters 1 dash angostura bitters orange peel cherry Combine in shaker over ice, and strain into cocktail glass. Spritz orange peel over glass. Garnish with cherry.