3 oz Old Tom gin ( Ransom Hayman’s)
1 oz Fernet Branca
1 1/2 oz sweet vermouth
1 1/2 oz bianco vermouth ( Martini Bianco or Dolin blanc)
6 dashes orange bitters
orange twist to garnish
Add all ingredients to your mixing glass with 10 or so ice cubes.
stir for 30 seconds and strain into a chilled coupe glasses
garnish with an orange twist
Barrel aged Negroni.
Serves 12 ( or 4 really thirsty peeps)
12 oz Fords Gin
12 oz Noilly Prat or Cocchi Vermouth Di Torrino
12 oz Campari
16 dashes orange bitters
1 barrel stave ( Tuthilltown distillery in NY sells packs)
orange zest for garnish
Combine everything in an airtight preferably glass container like a ball canning jar ( a big one) stir and add the barrel stave. Allow to sit in a dark corner of your pad for at least a week, no cheating you need a nice flavor to develop. If you are lucky enough to have access to an Immersion Circulator, toss everything into a large vacuum sealable bag, seal up and sous vide at 55 degrees C for 2 days, let the bag chill down before decanting into an airtight bottle .
Once ready, pour in 3 oz of batch per person into a mixing glass, add cracked ice and stir for about 30 seconds until a nice chill develops on your glass, strain into chilled ice filled rocks glasses and garnish with an orange twist, feeling fancy, you can flame the twist by setting fire to the expelled oils from the twist.
Ink’s variation on a Boulevardier
1 1/2 oz Buffalo Trace Bourbon
1 oz Campari
1 oz Cocchi rosa
3 dashes Miracle Mile chocolate chili bitters
a splash of Timmerman’s strawberry lambic ale
garnish with an orange peel
Add spirits only into a mixing glass with cracked ice and stir for 25-30 seconds, strain into a chilled coupe glass , add splash of lambic ale and finish with your twist of orange peel.
The Oaxacan (based on the classic Manhattan)
1 1/2 oz Mezcal
1/2 oz Averna amaro
3/4 oz dry vermouth
1/2 oz Cynar
2 dashes orange bitters
Add all into your mixing glass, stir for 30 seconds over cracked ice until a nice chill develops on the glass. Strain into a chilled coupette or martini glass and garnish with an orange twist spritzing the oils from the twist over the drink.
The Brooklyn Maker
(a spin on a Boiler maker, using a variation on the classic Brooklyn cocktail)
1 1/2 oz Redbreast Irish whiskey
1/2 oz CiaoCiaro or Averna Amaro
1/2 oz Luxardo maraschino liqueur
3/4 oz dry vermouth such as Dolin Dry
2 dashes Miracle Mile orange bitters
4-5 oz of dark Irish porter beer such as Guinness
In your mixing glass add all ingredients except for the beer, stir over ice for about 25-30 seconds, strain into a bottle of mini carafe . In a second matching mini bottle pour your dark beer.
When presenting the drink make sure both the beer and the cocktail are chilled as well as the glass, this drink can be served over ice or without, you can also play with different beers to lighten it up slightly, since I’m a bitter lover I chose the combination of dark porter and Amaro.
This drink came to be some time ago, I called it La Romana which was a version of an Americano sbagliato using all Roman ingredients including a splash of fizzy Prosecco. It’s base ingredients stay the same but I have recently started topping it off with a fruity Lambic ale.
1 1/2 oz Aperol
1 1/2 oz Carpana Antica vermouth or Cocchi vermouth di Torino
2 oz strawberry lambic ale
4-5 chunks of grapefruit
grapefruit peel for garnish or something pretty ( we used lavender)
Muddle the grapefruit in the bottom of an old fashioned glass, add aperol and vermouth, add 3 lumps of ice and top with your garnish, one of these is never enough.
St. James’s Flip
Back to the old beer flip, I used Guinness as my stout, mother’s milk to my Irish friends who claim you can survive on it alone, full of Iron and other goodies for sure, the drink is named after the place Guinness was first brewed.
1 1/2 oz of Irish whiskey
1 oz espresso or cold brew coffee
1/2 oz of cinnamon simple syrup ( toss a teaspoon of Vietnamese cinnamon into a quart of simple syrup)
2 dashes of Miracle Mile Chocolate Chilli bitters
1/2 oz Fernet Branca
1 whole egg
1 can of Guinness
Dry shake without ice all ingredients for about 15 seconds to incorporate the egg and get it nice and creamy, add 4-5 ice cubes and shake for another 2o seconds. Strain into a chilled latte glass , top with a couple of ounces of Guinness, you can add more if you need it less sweet. Dust over a pinch of dutch chocolate powder or nutmeg if the festive mood is upon you.
Bitter Lemon Drop
2 oz bitter lemon gin
1 oz kaffir lime Cocchi
1 oz fresh squeezed lemon juice
1/2 oz St. Germain elderflower liqueur
1/2 oz simple syrup 1:1 ratio
4 drops Miracle Mile Yuzu bitters
cane sugar for rimming of your glass
shake your ingredients over ice in a Boston shaker, strain into a chilled sugar rimmed glass.