Cocktail Cookbook

bookofbourbon: Prescription Julep  10 mint leaves 1 tablespoon Simple Syrup  3 tablespoons VSOP Cognac 2 tablespoons rye whiskey 4 mint sprigs Preparation Lightly muddle mint leaves and Simple Syrup in a mixing glass. Stir in Cognac and whiskey. Fill a Julep cup or glass with crushed ice. Pour mixture over. Stir until frost forms on outside of cup. Add more crushed ice to make a mound. Garnish with mint sprigs and serve with a straw.

bookofbourbon:

Prescription Julep 

  • 10 mint leaves
  • 1 tablespoon Simple Syrup 
  • 3 tablespoons VSOP Cognac
  • 2 tablespoons rye whiskey
  • 4 mint sprigs

Preparation

  • Lightly muddle mint leaves and Simple Syrup in a mixing glass. Stir in Cognac and whiskey. Fill a Julep cup or glass with crushed ice. Pour mixture over. Stir until frost forms on outside of cup. Add more crushed ice to make a mound. Garnish with mint sprigs and serve with a straw.

Garden Party 2 oz fresh squeezed grapefruit juice 1 1/2 oz bourbon 1/2 oz sweet vermouth 1/4 oz Benedictine 2 dashes Peychaud’s bitters Combine all ingredients over ice and shake until well combined. Double strain into a rocks glass over a large ice cube and garnish with brandied cherries. Modified from Sun Liquor.

Garden Party

  • 2 oz fresh squeezed grapefruit juice
  • 1 1/2 oz bourbon
  • 1/2 oz sweet vermouth
  • 1/4 oz Benedictine
  • 2 dashes Peychaud’s bitters

Combine all ingredients over ice and shake until well combined. Double strain into a rocks glass over a large ice cube and garnish with brandied cherries.

Modified from Sun Liquor.

Amocat Sour 1 1/2 oz Amaro di Amocat 1/2 oz rye whiskey 3/4 oz Meyer lemon juice 3/4 oz simple syrup 1 tbsp egg white dash coriander bitters Combine all ingredients over ice and shake well for at least 30 seconds or until shaker is well frosted. Carefully strain into cocktail glass to maintain foam. Optionally garnish with grated lemon zest if you remembered to keep any when you juiced the last lemon.

Amocat Sour

  • 1 1/2 oz Amaro di Amocat
  • 1/2 oz rye whiskey
  • 3/4 oz Meyer lemon juice
  • 3/4 oz simple syrup
  • 1 tbsp egg white
  • dash coriander bitters

Combine all ingredients over ice and shake well for at least 30 seconds or until shaker is well frosted. Carefully strain into cocktail glass to maintain foam. Optionally garnish with grated lemon zest if you remembered to keep any when you juiced the last lemon.

Meyer Gin Blossom 1 1/2 oz gin 1 1/2 oz Meyer lemon juice 1/4 oz honey simple syrup 2 dashes coriander bitters Combine all ingredients over ice and shake until well chilled. Double strain into a cocktail glass.

Meyer Gin Blossom

  • 1 1/2 oz gin
  • 1 1/2 oz Meyer lemon juice
  • 1/4 oz honey simple syrup
  • 2 dashes coriander bitters

Combine all ingredients over ice and shake until well chilled. Double strain into a cocktail glass.

Oaxacan Daisy 11/2 oz mezcal 1 oz Cointreau 3/4 oz fresh Meyer lemon juice Combine all ingredients in a shaker over ice and shake until well chilled. Double strain into a cocktail glass and garnish with a Meyer lemon twist.

Oaxacan Daisy

  • 11/2 oz mezcal
  • 1 oz Cointreau
  • 3/4 oz fresh Meyer lemon juice

Combine all ingredients in a shaker over ice and shake until well chilled. Double strain into a cocktail glass and garnish with a Meyer lemon twist.

bookofbourbon: Bacon, Bourbon, & Hazelnut Cocoa  Ingredients 4 thick-cut slices of bacon 1/2 teaspoon corn starch 1/4 cup cocoa powder 1 tablespoon granulated sugar pinch kosher salt 3 cups whole milk 4 ounces milk chocolate chips 4 ounces bittersweet chocolate chips 4 ounces Frangelico 4 ounces Bourbon Whipped cream and chopped toasted hazelnuts for garnish Procedures 1 Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork. 2 In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. 3 Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.

bookofbourbon:

Bacon, Bourbon, & Hazelnut Cocoa 

Ingredients

4 thick-cut slices of bacon

1/2 teaspoon corn starch

1/4 cup cocoa powder

1 tablespoon granulated sugar

pinch kosher salt

3 cups whole milk

4 ounces milk chocolate chips

4 ounces bittersweet chocolate chips

4 ounces Frangelico

4 ounces Bourbon

Whipped cream and chopped toasted hazelnuts for garnish

Procedures

1 Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.

2 In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.

3 Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.

El Mejor Presidente 1 1/2 oz aged dark rum 3/4 oz vermouth 1/4 oz orange curaçao 1/4 oz grenadine Combine all ingredients over cracked ice and stir until well chilled. Double strain into a martini glass and garnish with an orange twist. This was one incredibly good drink. Not sure how much was due to the ingredients…both the Cannon Beach rum and the Vermouth Perucchi are excellent.

El Mejor Presidente

  • 1 1/2 oz aged dark rum
  • 3/4 oz vermouth
  • 1/4 oz orange curaçao
  • 1/4 oz grenadine

Combine all ingredients over cracked ice and stir until well chilled. Double strain into a martini glass and garnish with an orange twist.

This was one incredibly good drink. Not sure how much was due to the ingredients…both the Cannon Beach rum and the Vermouth Perucchi are excellent.

Ice Skating at Rockefeller Plaza* 2 oz candy cane bourbon 1 oz sweet vermouth 2 dashes cardamom bitters Combine all ingredients and stir with ice until well chilled. Strain into a cocktail glass and garnish with a small candy cane section. *Christmas in [a] Manhattan.

Ice Skating at Rockefeller Plaza*

Combine all ingredients and stir with ice until well chilled. Strain into a cocktail glass and garnish with a small candy cane section.

*Christmas in [a] Manhattan.

American Mirage 2013 1 1/2 oz Rhuby 1 1/4 oz sour mix 3/4 oz Campari 3 dashes blood orange bitters Combine all ingredients but bitters over ice and shake well. Double strain into a cocktail glass and float bitters on surface. Enjoy mirage of compromise while driving nation over fiscal cliff. Cynicism aside, modified from original recipe to eliminate soda water and replace lemonade with sour mix. Makes for a much more solid cocktail, IMHO. Original

American Mirage 2013

  • 1 1/2 oz Rhuby
  • 1 1/4 oz sour mix
  • 3/4 oz Campari
  • 3 dashes blood orange bitters

Combine all ingredients but bitters over ice and shake well. Double strain into a cocktail glass and float bitters on surface. Enjoy mirage of compromise while driving nation over fiscal cliff.

Cynicism aside, modified from original recipe to eliminate soda water and replace lemonade with sour mix. Makes for a much more solid cocktail, IMHO.

Original