Trinidad Sour

Trinidad Sour

1oz angostura bitters
1oz orgeat
0.75oz lemon juice
0.5oz rye whiskey

Add all ingredients together and shake with ice. Strain into a chilled cocktail glass and garnish with a lemon twist.

I originally had this at singlebarrel and I watched as the bartender filled an entire jigger with Angostura bitters. I was super confused so I looked up the recipe afterwards. It turns a normal cocktail on it’s head and uses angostura bitters as the base spirit with whiskey as the complement. Overall, it’s a very interesting drink with a very strong, in your face flavor. Not the most refreshing drink but a very good change of pace.

Japanese Cocktail

Japanese Cocktail

2oz cognac
0.5oz orgeat
3 dashes angostura bitters

Add all ingredients and shake with ice. Strain into a chilled cocktail glass and garnish with a twist of lemon peel.

This cocktail has been around since 1860 and was apparently made for the first Japanese diplomat in the United States. This drink is totally not racist.

Mai Tai

Mai Tai

2oz aged rum
0.5oz orange curacao
0.75oz lime juice
0.5 simple syrup
0.25oz orgeat

Add all ingredients together and shake with ice. Strain into a glass of crushed ice and garnish with a lime wheel and mint sprig.

This is the traditional recipe and not the one involving pineapple juice or grenadine. Since I just made orgeat, I’m trying everything that I can that uses it. I also didn’t have rich simple syrup (2 sugar to 1 water) so I doubled the amount of regular simple syrup.

Bourbon Lift

Bourbon Lift

1.5oz bourbon whiskey
0.5oz heavy cream
0.5oz orgeat
0.5 coffee liqueur
club soda

Add ingredients together and shake with ice. Double strain into a chilled highball glass and top with club soda. Pour the club soda from a height of ~6″ to increase the amount of head.

Soooooooooooooooo much head.

Orgeat

6.5oz almond milk
6 tablespoons of sugar
8 drops of almond extract
4 drops of orange flower water

I’ve been wanting to buy Orgeat for a while but I didn’t want to spend $20 to buy and ship a tiny bottle of almond syrup. At the same time, making homemade Orgeat typically requires grinding up almonds, straining them, and too much effort. I finally found a simple recipe that utilizes Almond Milk in place of raw almonds and gave it a try.

Tacotini

Tacotini

1.5oz green chile vodka
0.75oz simple syrup
0.75oz lime juice
2 cucumber slices

Muddle cucumber slices. Add remaining ingredients and shake with ice. Double strain into a chilled martini glass and garnish with a slice of cucumber.

Rosemary brought over some green chile infused vodka from St. George Spirits. It smells heavily of jalapeño and cilantro and has an intensely strong aftertaste. After some quick research, I settled on cucumber to complement the strong chile flavor. It resulted in a very smooth and incredibly unique flavor reminiscent of fresh salsa (or tacos!).

Ramos Gin Fizz

Ramos Gin Fizz

2oz gin
0.5oz lemon juice
0.5oz lime juice
0.75oz simple syrup
0.5oz heavy cream
3 dashes of orange flower water
1 egg white
club soda

Add all ingredients and shake with no ice. Uncover, add ice, and shake for a really long time. Double strain into a chilled glass. Top off 90% of the way with club soda. Pour some club soda into the mixing tin, swirl to collect remaining egg white and strain into the glass.

For this drink, I shook it for about 6 minutes before I got too tired, although singlebarrel shakes theirs for 8 minutes. The shaking tin got so cold that I had to wrap it in a towel for the last few minutes. For so much work, the drink isn’t particularly good. It gets a foamy, thick texture due to all the shaking but the taste is almost non-existent. It’s like sipping on foam with a slight orange smell.

Kentucky Daiquiri and Kentucky Buck

Kentucky Daiquiri

2oz rye whiskey
1oz lemon juice
0.75oz honey syrup
2 strawberries
ginger beer

Muddle strawberries and lemon juice. Add whiskey and syrup and shake with ice. Double strain into a chilled highball glass and top off with ginger beer. Garnish with strawberry.

 

Kentucky Buck

1.5oz bourbon whiskey
0.5oz lemon juice
0.5oz simple syrup
2 dashes angostura bitters
1 strawberry
ginger beer

Muddle strawberry and lemon juice. Add whiskey, syrup and bitters. Shake with ice and double strain into a chilled highball glass. Top off with ginger beer and garnish with strawberry.


The planets must have aligned today. Bevmo had a sale on Bulleit and Safeway had a “Just For You” deal on strawberries. The value was too great to resist.

Both of these drinks have similar names, similar construction and similar taste. I’ve had the Daiquiri in my todo list ever since I first made a batch of honey syrup and we just tried the Buck at singlebarrel. Both builds are very approachable, even for people who are not the biggest whiskey enthusiasts (e.g. me). It’s fruity and light but you can still definitely taste the whiskey backbone.

In a twist of cruel fate, I learned that while Bulleit Boubon Whiskey is produced in Lawrenceburg, Kentucky, the Rye Whiskey is actually produced in Lawrenceburg, Indiana. So maybe we should call this drink the Indiana Daiquiri.

 

Southside

Southside

2oz gin
1oz lemon juice
1oz simple syrup

Muddle mint and simple syrup. Add remaining ingredients and shake with ice. Double strain into a chilled cocktail glass.

The Southside was the first Gin based drink that I genuinely enjoyed. Recently, I’ve also become a big fan of honey syrup. I’ve found that it adds sweetness without as much of a sickly, sweet aftertaste in your mouth. Since I’ve made so many Southsides already, I figured I would try substituting honey syrup for simple syrup. The end result was a very nice, refreshing cocktail with a slightly different sweetness.

The Last Word

The Last Word

0.75oz gin
0.75oz green chartreuse
0.75oz luxardo
0.75oz lime juice

Combine all ingredients and shake with ice. Strain into a chilled cocktail glass.

I still haven’t gotten used to the taste of chartreuse. Too many herbs.