I'll report back. But damn, the optional bitters...those aren't in my cabinet. Good without em?
I'll have to look that one up and figure out how to juice a pepper.
Little Bit Country
I thought the maraschino and jalapeño would be weird with one another, but I was wrong. It was quite interesting in a really good way.
- 2 oz bourbon
- 3⁄4 oz lemon juice
- 1⁄2 oz maple syrup
- 1⁄4 oz luxardo maraschino liqueur
- 1 slice jalapeño (1/4-inch slice, with a few seeds)
- 1 dash angostura bitters
- 1 dash orange bitters
- 1 twist orange peel (Flamed)
That looks really good, although im tempted to substitute the orange juice for cointreau.
I definitely liked it. Aperol spritz will always be my favorite, but I really enjoyed switch it up and using a beer base.
I couldn't reply directly to your comment for some reason.
The recipe is the same as the one in the book.
Gin Hound
One of my favorites. Originally adapted from Death & Co. I don't have a juicer, so I blend a bunch of celery then fliter it through a cheese cloth. It works well for now.
- 2 oz. Gin
- 1/2 oz. Celery Juice
- 1/2 oz. Lime Juice
- 1/2 oz. Honey Syrup
I just blended pineapple, strained it to get the juice, then used that to make simple syrup (2:1 juice to sugar). Because your right, the juice is sweet enough as is.
East India
Cognac based cocktail that turned out really tasty.
-
2 oz Brandy or Cognac
-
1 barspoon Curacao
-
1 barspoon Pineapple syrup
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2 dash Luxardo Maraschino liqueur a bit less than a barspoon if you are low on dasher bottles
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2 dash Angostura bitters or other aromatic bitters
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Garnish: Lemon twist and cherry