Friday, May 15, 2015

Summer Gin Martini

2.5 oz. London Dry Gin
0.5 oz. Lillet Blanc
Lemon twist

Shake liquors vigorously over ice and strain into chilled martini glass. Garnish with lemon twist.

The Monteverdi

2 oz. Jameson's Irish Whiskey infused with rosemary
Pinch of freshly grated ginger
Ginger ale
Lemon wedge
Sprig of fresh rosemary

A few hours before cocktail hour, shove a four sprigs of fresh rosemary in the bottle of Jameson's. Combine whiskey and freshly grated ginger in old fashioned glass (for best results, grate ginger using a microplaner), add ice, and fill glass with ginger ale. Garnish with rosemary sprig and lemon.

The Quattro Venti

1.5 oz. Gordons London Dry gin
0.5 oz. Campari
1 teaspoon of mint infused simple syru*
Sprig of fresh mint
Lemon wedge
Tonic water

Stir syrup and liquors together in old fashioned glass. Add ice and fill with tonic water. Garnish with mint and lemon.
*To make mint infused simple syrup: brew a high quality pepermint tea for five minutes. Pour 4 oz. of hot tea over 1/2 cup of sugar and stir to combine.

The Gianicolo

1.5 oz. rye whiskey (think Rittenhouse or Old Overholt, nothing too fancy)
1 oz. Amaro Nonino
0.5 oz. Martini Rosso Vermouth
Orange peel

Shake liquors vigorously with ice and pour into a chilled martini glass. Garnish with orange peel.

Monday, May 11, 2015

Improved Boulevardier

1.5 oz. bourbon
1 oz. Martini Rosso vermouth
0.5 oz. Campari

Shake ingredients vigorously over ice and strain into a chiled martini glass. Garnish with a quarter round of orange.

Classic Bourbon Manhattan

2 oz. Maker's Mark bourbon
1 oz. Martini Rosso vermouth
2 dashed bitters (Angostura is the classic, I prefer Fee Brother's Old Fashioned)

Place a Marachino cherry and a couple drops of Marachino liquid in a well-chilled martini glass. Shake the liquors vigorously with ice and strain into glass.
I find the best variation on the Manhattan Cocktail come from altering the vermouth (substituting Punt e Mes or Carpano Antico Formula), bitters, or fruit (orange peel, burnt or not). For the bourbon, old standards work better than small batch.