Cocktail Cookbook

St. Patrick’s Day Tip

Jameson’s 12 Year: worth the upgrade over regular Jameson’s.

Jameson’s Gold: not worth the upgrade over Jameson’s 12 Year.

bookofbourbon:

PUMPKIN PIE FRAPPE
Ingredients:
2 oz. Four Roses Bourbon
 4 tsp. pumpkin puree (canned)
 2 tsp. Sugar in the Raw (or Turbinado or Demerara) 
pinch ground cinnamon
 pinch ground allspice
 3 oz. half-and-half 
1 cup vanilla ice cream (slightly softened)
Preparation:
Combine all of the above ingredients into a blender and blend until smooth. Serve in nicely chilled cocktail glass. Garnish: freshly grated nutmeg.

bookofbourbon:

PUMPKIN PIE FRAPPE

Ingredients:

2 oz. Four Roses Bourbon

4 tsp. pumpkin puree (canned)

2 tsp. Sugar in the Raw (or Turbinado or Demerara)

pinch ground cinnamon

pinch ground allspice

3 oz. half-and-half 

1 cup vanilla ice cream (slightly softened)

Preparation:

Combine all of the above ingredients into a blender and blend until smooth. Serve in nicely chilled cocktail glass. Garnish: freshly grated nutmeg.

(Source: cocktailspassion)

The Heisenberg
 1 3/4 oz methylamine
3/4 oz phenylacetic acid
2 dashes acetic anhydride 1 teenth of Blue Sky
Combine methylanine, phenylacetic acid, and acetic anhydride over ice and stir until well chilled. Double strain into a martini glass and garnish with Blue Sky.
scroll down for spoilers



 



Methylamine = cotton candy (blue) gin; phenylacetic acid = Cocchi Americano; acetic anhydride = blood orange bitters (ha); Blue Sky = dried cotton candy (blue).

The Heisenberg

  • 1 3/4 oz methylamine
  • 3/4 oz phenylacetic acid
  • 2 dashes acetic anhydride
  • 1 teenth of Blue Sky

Combine methylanine, phenylacetic acid, and acetic anhydride over ice and stir until well chilled. Double strain into a martini glass and garnish with Blue Sky.

scroll down for spoilers

 

Methylamine = cotton candy (blue) gin; phenylacetic acid = Cocchi Americano; acetic anhydride = blood orange bitters (ha); Blue Sky = dried cotton candy (blue).

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.