3/4 oz Rye Whiskey [Rittenhouse]
3/4 oz Pimm’s #1
3/4 oz Mead [Sap House Meadery]
3/4 oz Lemon juice
Shake with ice, strain into a chille cocktail glass. Garnish with lemon “honeycomb”.
A few weeks ago my friend and I were driving through eastern NH, on the way to another friends house in Western Maine. Along the side of the road we saw a large sign that read “Sap House Meadery. Turn left in 3/4 of a mile”. We looked at each other and decided to follow those simple directions. Continue reading
1 oz Old Tom Gin [Hayman’s]
1 oz Suze
1 oz Lapsang Souchong Infused Dry Vermouth*
Stir with ice, strain into an ice filled rocks glass. Garnish with lemon twist.
* Steep two tea bags in a 375ml bottle for about an hour, tasting every ten minutes after 30 mins. Remove tea bags when desired flavor is reached.
Hey everyone, it’s one of the most wonderful times of the year in the cocktail world – Negroni Week. Bars across the country serve the classic gin/Campari/sweet vermouth drink, or their own variations, all the while donating proceeds from those drinks to their favorite charities. Can’t beat being a barfly and a philanthrope all at once. Not surprisingly, many homebartenders get into the act themselves. Continue reading
1 oz Bourbon [Woodford Reserve]
3/4 oz Besamim [Sukkah Hill Spirits]
3/4 oz Ramazzotti
1/2 oz Dark Rum [Plantation]
Combine ingredients in a mixing glass. Stir with ice, strain into an empty rocks glass. Garnish with charred cinnamon stick. If you don’t have Besamim, you could try 1/2 oz Benedictine and 1/4 oz Allspice Dram plus your most cinnamony bitters.
A few months ago Sukkah Hill Spirits was nice enough to send me a sample of two of their spirits. I already talked about their Etrog Liqueur for the Julerita, so today I’m turning my attention toward their Besamim Liqueur. Continue reading