The really idle man gets nowhere. The perpetually busy man does not get much further. - Sir Heneage Ogilvie

30.09.22 2351 [PST]
Home

Articles
   EAC & MP3s
   UberNet
   Recipes
   Life of Myden
   Ramblings
   Technology

Best MP3 Guide

Gallery

Good Movies

Links

Contact


--
--

  
Home >> Articles >> Recipes

Cocktails (all of our favorites)

Sorted by type of liquor, and then our score out of 10.

How to shake: 1 big ice cube, 2-3 smaller ice cubes, 13 seconds



Gin


8.5 - Old Maid

from: The PDT Cocktail Book

2 ounces plymouth gin

1 ounce lime juice

0.75 ounce simple syrup

6 mint leaves (plus 1 sprig for garnish)

4 slices cucumber (reserve 1 for garnish)

Muddle the cucumber and mint with simple syrup.

Add everything else, then shake with ice and finestrain over one large cube into a chilled rocks glass.

Garnish with a mint sprig poked through a slice of cucumber.


8.5 - Ramble

from: Death & Co

2 ounces plymouth gin

1 ounce lemon juice

1.25 ounces simple syrup

---- simple syrup: Combine equal parts (preferably by weight) of superfine sugar and warm water in a container. Shake or stir until the sugar is dissolved. ----

3 raspberries

In a shaker, combine the gin, lemon juice, and 3/4 ounce of the simple syrup.

Short shake with 3 ice cubs, then strain into a highball glass filled with crushed ice.

Empty the shaker, then add the raspberries and the remaining 1/2 ounce simple syrup.

Gently muddle the raspberries, then pour over the top of the drink and serve with a straw.


8.5 - White Lady

from: The PDT Cocktail Book

2 ounces beefeater gin

0.75 ounce cointreau

0.75 ounce lemon juice

0.25 ounce simple syrup

1 egg white

Dry-shake, then shake with ice and strain into a chilled egg coupe. No garnish.


8.0 - Southside

from: How To Cocktail

2 ounces london dry gin

3/4 ounce lime juice (lemon can be subbed)

3/4 ounce simple syrup

---- simple syrup: Combine equal parts (preferably by weight) of superfine sugar and warm water in a container. Shake or stir until the sugar is dissolved. ----

8 fresh mint leaves, plus sprig for garnish

Add gin, lime juice, simple syrup, and mint to cocktail shaker, then fill with ice.

Shake mixture until fully combined and well chilled, about 15 seconds.

Double-strain cocktail into chilled cocktail glass.

Garnish with sprig and serve.


7.0 - Sentimental Journey

from: Death & Co

1.5 ounces Tanqueray No. Ten gin

1 ounce morro bay chardonnay

0.5 ounce cinnamon bark syrup

---- cinnamon bark syrup: In a saucepan, muddle 1 ounce of cassia cinnamon sticks until it's broken up into shards.

Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally.

Lower the heat, cover, and simmer gently for 4 minutes.

Remove from the heat and let stand overnight. Strain through a cheesecloth-lined sieve. ----

garnish: 1 lemon twist

Stir all the ingredients over ice, then strain into a coupe. Garnish with the lemon twist.


Mezcal


8.0 - Blender Margarita

from: Liquid Intelligence

1 ounce cointreau

0.75 ounce la puritita mezcal (robust blanco mezcal)

0.5 ounce yellow chartreuse

0.5 ounce freshly strained lime juice

12 drops of hot vodka (jabanero infused) or 10 drops hellfire bitters

5 drops saline solution or generous pinch of salt

4 ounces (120 grams) of ice

Throw everything into a blender, blend just until the ice is fully crushed and drink.

There should be some ice left over. If there isn't, you've blended too long.


8.0 - Mezcal Mule

from: The PDT Cocktail Book

1.5 ounces sombra mezcal

1 ounce ginger beer

0.75 ounce lime juice

0.75 boiron passion fruit puree

0.5 ounce agave syrup (we used simple syrup)

4 slices cucumber (reserve 1 for garnish)

a piece of candied ginger

a pinch of ground chili

Add the agave syrup and cucumber slices to a mixing glass and muddle.

Add everything else, then shake with ice and strain into a chilled rocks glass filled with ice.

Garnish with a piece of candied ginger, a slice of cucumber, and a pinch of ground chili


Pisco


9.0 - Pisco Sour

from: Liquid Intelligence

2 ounces pisco

1 ounce egg white

0.75 ounce lime juice

0.75 ounce simple syrup

---- simple syrup: equal weights of sugar and water in a blender and blend on high until the sugar is dissolved. If you have time, let the syrup settle for a few minutes to get rid of air bubbles. ----

Shake without ice to mix and foam egg white, then shake with ice and serve in a coupe glass topped with 3 drops of Angostura bitters or Amargo Chuncho.


Rum


9.0 - Our Ideal Daiquiri

from: Cocktail Codex

1.75 ounces cana brava white rum

0.25 ounce la favorite rhum agricole blanc coeur de canne (we just used white rum again)

1 ounce fresh lime juice

0.75 ounce simple syrup

garnish: 1 lime wedge

Shake all the ingredients with ice, then strain into a chilled coupe. Garnish with lime wedge.


8.5 - Seersucker

from: Death & Co

1 strawberry

2 ounces flor de cana extra dry white rum

1 ounce lemon juice

0.5 ounce cinnamon bark syrup

---- cinnamon bark syrup: In a saucepan, muddle 1 ounce of cassia cinnamon sticks until it's broken up into shards.

Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally.

Lower the heat, cover, and simmer gently for 4 minutes.

Remove from the heat and let stand overnight. Strain through a cheesecloth-lined sieve. ----

garnish: 1 strawberry

In a shaker, gently muddle the strawberry. Add the remaining ingredients and short shake with 3 ice cubes.

Strain into a pilsner glass filled with crushed ice. Garnish with the strawberry and serve with a straw.


8.0 - Mojito

from: Death & Co

6 mint leaves

0.75 ounce simple syrup

---- simple syrup: Combine equal parts (preferably by weight) of superfine sugar and warm water in a container. Shake or stir until the sugar is dissolved. ----

2 ounces cana brava rum

1 ounce lime juice

2 drops angostura bitters

garnish: 1 mint bouquet

In a shaker, gently muddle the mint and simple syrup. Add the remaining ingredients and whip (shake with a few pieces of crushed ice just until the ingredients are incorporated).

Dump into a double rocks glass and fill the glass with crushed ice.

Garnish with the mint bouquet in the center of the ice and serve with a straw.


Tequila






  

--