Smokin’ Drinkin’ neva Thinkin’

Bobby Burns

2 oz Scotch

1 oz Sweet Vermouth

1/2 oz Benedictine

Lemon zest expressed and garnish

Stired first one very good

Whisky comes first in every sip, then vermouth very short mid pallet and finally the strong Benedictine finish. But balanced and smooth and cold and crisp. Benedictine to taste is the key. 8.5 out of 10

Boulevardier le Boheme №1

2 oz whisky

1 oz vermouth

1/3 nonino Amaro

1/3 oz Aperol

1/3 oz Campari

Like my variation which has essence of Campari and 2 other bitters rather than having 1 oz of Campari which I think overwhelms it. Nonino comes through so does the whiskey slow nice drinking aperitivo. Vanilla, orange zest herbs, whisky sweetness which is up front and mellows as you drink. Think antique formula may be an up grade out of AF right now. Evolves over time nice herbal bitter finish Nonino is the star.

Bolivardier

Brooklyn

2 oz Whiskey (Makers 46)

2/3 oz Dolin Dry Vermouth

1/4 oz Luxardo Marciano

1/4 Amer Picon or Fleix Bigallet China China

Orange peel garnish

This may be my favorite cocktail and the one I have the most variations of. I make mine with China China because Amer Picon is hard to get states side. The bitter orange with gentia of the Amaro and the wine herbal notes dry vermouth are a great combination, also the light cherry note. Orange peel is a must it just brings it up a notch. Can put a dash of Anastora in if you like.

Recipe comes from Anders Erikson with an Amaro consult from Bear Braumoeller

The Brooklyn FAT TONY TASTIC

Variation

Smokin’ Drinkin’ Neva Thinkin’

2 oz Whiskey (Makers 46)

2/3 oz Cocchi Torino Vermouth

1 tsp Luxardo Marciano

1/2 TBSP Nonino Amaro

1/2 tsp Luxardo Abano Amaro

Orange twist garnish and one in the shaker

Sweeter and different mellow orange, Has chocolate and cardamom notes and bitter orange is great, name comes from song sophisticated lady by Ellington, this is a sweet variation which is simplest so the not thinking part is because there is only one vermouth

Sophisticated Lady

2 oz Whiskey (Makers 46)

1/3 oz Cocchi Torino Vermouth

1/3 oz Dolin Dry Vermouth

1 tsp Luxardo Marciano

1/2 TBSP Nonino Amaro

1/2 tsp Luxardo Abano Amaro

Dry perfect vermouth ratio with mellow orange, Has chocolate and cardamom notes and bitter orange is great, name comes from song sophisticated lady by Ellington, this is more sophisticated because of the two vermouths. Name for my friend Cora W. who loves perfect Manhattans

Nod to Aaron at Binnys on Amaro’s

Sophisticated Lady

Fast and Loose

Monte Carlo

Martini Variations

Base

2 1/4 Plymouth Gin 82 proof version or Bombay White label (or any gin you like)

1/4 oz Dolin dry vermouth

Lemon peel in the shaker

I shake mine!

I prefer Bombay white label or Plymouth Gin both very good and affordable. I like Dolin dry for Martini’s slightly herbal nice balance of white wine and bitter edge to the cocktail. I like a bit of lemon zest in all my martinis so I always add a zest to the shaker.

Variation:

Gibson cocktail onions with Cornichons on the side. Surprisingly the garnish adds a ton to this drink. I use onions that come with my cornichons. This is very crisp and dry but nice addition of the sour. Cornichons on the side just make it a better drink.

Gibson

Martini with olives there will be a small amount of brine that drips in very different from the Gibson, olives are a classic always an odd number of olives for good luck. The brine makes the gin oily notes come out more and mutes herbs and lemon a little. If you love gin then this is hard to beat.

Con Olives

Martini with Lemon and add a dash of Angostura and house bitters

If you like citrus and a bit of bitters this is excellent. I use one or two dashes and classics call for Orange bitters (traditional). I like Peychaud’s and/or Angostura.

Citrus and Angostura

Dry

I had this in memorium of the Sean Connery:

1/4 oz. Dolin Dry in the shaker Strain into glass rinse glass

add 4 oz. Bombay and a lemon zest to shaker

Shake and strain, taught to me by the great Claude Wise.

Best dry variation I have had. OF COURSE GIN FORWARD!

DRY!!!!!!!!!!!!!!

Dolin blanc

Sazerac

2oz rye

1/4 oz 2:1 simple syrup

3 dash of Peychaud’s bitters

Pernod rinse

Lemon twist expressed

10 /10

Shaken cause I shake everything! serve up

The Red Empire rye is really good in this. The rye shines but very balanced with the bitters and the anise rinse is delightful, I think cold glass rinse allows the Pernod or absinth build also allows not to much. Also it only takes a drop or two. I Think mixing it in gets rid of this could build of flavor. I use 2:1 simple syrup. Peychaud’s is great in this.

Penrod Rinse

An Uncertain Détente

Lemon swath in the shaker

dash of Angastora bitter

1/2 bar spoon Dolin dry vermouth

3 1/2 oz gin Bombay white label preferred

two very good cocktails onions & three meaty olive (stuffed with what is good to hand)

shaken not stirred double strain over onions and olives the thing that is not uncertain is that this is subtle with citrus , slight brine , vermouth just haunts it and gin-tastic. This is my current favorite. It has all I want.

New York Sazerac

1oz rye

1 oz Cognac

1/4 oz 2:1 simple syrup

3 dash of Peychaud’s bitters

Pernod rinse

Lemon twist expressed

10 /10

Shaken cause I shake everything! serve up

The Red Empire rye is really good in this. The rye shines but very balanced with the bitters and the anise rinse is delightful, I think cold glass rinse allows the Pernod or absinth build also allows not to much. Also it only takes a drop or two. I Think mixing it in gets rid of this could build of flavor. I use 2:1 simple syrup. Peychaud’s is great in this. Nice variation on the classic both base spirits shine through

A Short Skirt and A Long Jacket

100 ml Sanbitter

100 ml San Pellegrino (or soda or Selzer)

Pour over crushed ice

4 dashes of Angostura Bitters float

Named after the Cake Song, it has short pour of Angostura (aka dashes) and a long pour of Sanbitter. Good for when you need to not be ripped but want a more complex drink. Will work on boozy variations soon most likely gin based. a 9 out of 10 (-1 for no alcohol)

Vieaux Carre

3/4 oz whiskey (makers 46 )

3/4 oz cognac

3/4 oz Cocchi Torino vermouth

1/3 oz Dom Benedictine

2 dash Peychaud’s bitters

2 dash Angostura

think recipe is prefect just have to dial in the Benedictine 1/4 was to little but good 1/2 was too much 1/3 is just right

again I shake everything

All flavors balance whisky and cognac are good combinations but you taste the vermouth too and the bitters the Benedictine shows up for sure

Anders Erikson is the source

10/10

The old square

Ingredients

Angostura Bitters

Bitter herbal master piece. Dark in color and bitter but floral and herbal. It is key to most cocktails and is very good in cocktails with Peychaud’s. It is stated often that if you can only have one bitters get Angostura, my question would be why don’t you have Angostura, great in Manhatten, Old Fashion on floats with Sours, in Gin Martinis.

It is a unique taste and medium bitter it extends the length of a cocktail and also enriches and plays with other flavors. It is truly the gold standard. It comes in 4 oz bottles up to 16 oz. so for $10 US you can have about a years supply with a 4 oz bottle then as your consumption goes up a larger bottle is much more economical.

Sanbitters

An Italian bitter soft drink good with gin, vodka or soda, little rich alone non booze. But good with a lunch or brunch where you need to keep your wits about you.

Bitters

I am a huge fan of bitters and I am slowly moving into exploring them. Right Now I have some Sterling Blood Orange, Angostura and Peychaud’s on hand. I also make my own Angostura is the gold standard, and it can be used in most recipes that call for bitters. I find a dash of Peychaud’s and Angostura each often makes a great cocktail. They tend to extend a cocktail giving it a longer richer finish but they are per their name bitter. They are also aromatic and add to the nose of the cocktail, they have herbal notes as well as bitterness. I think one can start slow with them and as time passes one will crave them more and more. Bitters can be a way to expand your bar since they last a long time don’t go bad and a little goes a long way. Their variety is legion.

I would say a bottle of Angostura is always a must. Especially for Sours and Manhattans

I make my own bitters making an extraction of herbs and spices blending it with bitter liqueur's such as Campari and Nonino Amaro or citrus liqueurs such as Cointreau. Extractions take a couple of weeks but one can mix in sage coriander, bay, nutmeg, cinnamon etc. Countless brands exist and one does not have to make ones own, but if you like experimentation they are fun to make.

Bitters are good when you want a bit of a drink but can’t afford to drink alcohol. I find bitter and soda or seltzer a step up from the everyday and it is a bit more of of an adult beverage. It is good if you are drinking and want to pull back a bit at end of the night. If you are driving it is good for having a drink that isn’t going to impair you.

Bitters and Soda

Extractions

I make Spiritus and Bitters this involves extractions which is just mixing a herb with a spirit base waiting and filtering. I find these fun experiments. I make my own vanilla, Lemon grass, coffee and saffron extracts plus bitters

Grenadine

2 cups of pomegranate Juice

2 cups of sugar

2 tbsp. brown sugar

Slowly heat and reduce on stove to 2/3 volume

Cool bottle and refrigerate

It is easy to make great in Pegu Club, Sours, Manhatten’s with Gin etc. Most of what you by will be far inferior to homemade.

Grenadine

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