3 oz GTD South Boston Irish Whiskey
'splash o' sweet vermouth
dash o' bitters (skip the orange)
chill it, if you must
Happy St. Paddy's!
Evening Buzz
1 oz Corner Creek bourbon
1/2 oz Amaro Nonino
4 oz cold brew coffee
'splash of cream (to taste)
bar spoon St. George NOLA
Stir bourbon, Nonino, coffee, and cream with ice until well chilled
Strain over ice
"Float" Nola
by Tom @tasteslikehipster
Broadway Brew
2 oz Grand Ten Irish Whiskey
4 oz Left Hand milk stout
4 oz cold brew coffee
1 oz half and half
Combine ingredients over ice.
HT @wordenhall Brunch
Hot Spiced Buttered Rum
1 tsp light brown sugar
1/4 tsp finely minced lemon rind
3 pinches cinnamon
1 pinch group clove
1 pinch nutmeg
1 generous tsp unsalted butter
2 oz golden rum
Combine the ingredients (except the butter) in a mug.
Top with boiling water. Stir, then add the butter.
#snowday
Penicillin
2 oz Bank Note blended scotch
1 oz lemon juice
1/2 oz honey syrup
1/4 oz Laphroig scotch (for the float)
Shake the Bank Note, lemon juice and syrup in a shaker with ice.
Strain into a double old-fashioned glass with one large ice cube.
Pour Laphroig slowly over the back of a barspoon for the float.
Ascension
1/2 oz Allspice dram
1/4 oz Campari
1 oz absinthe
2 1/2 oz sparkling wine
In a chilled flute, layer first the Allspice dram, then the Campari. Carefully layer them so they don't mix.
Next layer the sparkling wine, and top with the absinthe.
H/T Ken Brown @imbibe
The Catcher In The Rye
2 oz Mad River Rye
2 oz grapefruit juice
dash of agave nectar
3 sage leaves
1 lime wedge
Muddle lime and sage in a rocks glass.
Add to shaker with other ingredients and shake.
Pour back into rocks glass.
Toronto Weekend
2 oz Rittenhouse Rye
3/4 oz Cocchi Torino
1/4 oz St. Elizabeth Allspice dram
1 barspoon Fernet Branca
Stir with ice and strain into a chilled coupe.
Garnish rim with a lemon rind round.
Brandy Old Fashioned
2 oz Mad River Distilling Calvados Apple Brandy
2 tsp Vermont Maple syrup
2 dashes Angostura bitters
1 thick blood orange wedge & 1 Marischino cherry
Muddle the fruit, bitters and syrup in shaker.
Add ice, brandy and shake it up.
Pour into a rocks glass and top with soda.
@madriverdistillers
Spiced Honey Fitz
1 1/2 oz Old Ipswitch Greenhead Spiced Rum
3/4 oz honey syrup*
3/4 oz grapefruit juice
2 dashes Peychaud's bitters
Shake all ingredients in a cocktail shaker with ice until well chilled.
Strain into chilled martini glass, and enjoy!
*Mix equal parts hot water and honey to make a syrup.
Blood and Sand
1 oz Bank Note blended Scotch
1 oz fresh blood orange juice
3/4 oz sweet vermouth
3/4 oz Cherry Herring liquor
Combine ingredients into a cocktail shaker.
Shake well with ice and strain into a chilled cocktail coupe.
Variation: substitute Mezcal for Scotch
Uncouth Autumn Martini
2 oz Uncouth Butternut Squash vermouth
2 oz Jensen Gin
3 dashes Crude "Sycophant" orange and fig bitters
Stir with ice until chilled, strain into a chilled coupe, garnish with ground nutmeg!
Pumpkin Takes Manhattan
3/4 oz Vapor Distillery Pumpkin King Cordial
1 1/4 oz Yellow Rose Whiskey
2 oz Fresh Apple Cider
1 pipette Crude Sychophant bitters
Vigorously shake all ingredients in an ice-filled cocktail shaker.
Strain into a martini glass and garnish with an orange peel.
Optional garnishes: Fig, Cinnamon stick, Pumpkin Pie
Harvest Old Fashioned
1 1/2 oz Cleveland 87 Bourbon
1 oz Vapor Distillery Pumpkin King Cordial
1 oz Caffo Solara orange liqueur
2 dashes Regan's orange bitters
Stir with ice until chilled.
Strain into rocks glass and garnish with an orange swath.
The Shrubarb
1 1/2 oz ginger rhubarb shrub*
2 oz GrandTen Wire Works gin
1/2 oz fresh lime juice
Shaken, served with ice in a collins glass topped with club soda.
*Combine 2 lbs chopped rhubarb, 1/4 cup chopped (unpeeled) fresh ginger, 3/4 cup apple cider vinegar, and 1 1/2 cups sugar in a saucepan. Boil, simmer 10-15 minutes, fine strain, cool to room temperature then chill.