2 oz bacon fat washed Pisco [Macchu Pisco]
.5 oz Parmesan cheese infused Dry Vermout [Dolin]
.5 oz Crushed red pepper and pasta water simple syrup
1 whole egg
Combine ingredients in a shaker, dry shake to emulsify the egg. Add ice and shake again. Double strain into a chilled cocktail glass, garnish with parmesan crisps and bacon pieces.
For those who mostly frequent my blog, let me tell you about a little monthly instagram contest run by @homebarawards. Every month, they pick a different theme, then amateurs and professionals across the interwebs submit recipes based on said theme. Passed contests have been low-waste based, Bowie based, story based, and even Star Wars based (obvs). Oh, and I may have come in third in that last one. Continue reading
Breakfast in America
2 oz Tennessee Whiskey
3/4 oz Becherovka
1/2 oz Benedictine
1/4 oz Cinnamon Maple Simple Syrup
Few dashes Coffee Pecan Bitters
1 whole egg
Combine everything is an empty shaker, vigorously dry shake to combine. Add ice, shake again. Strain into an empty rocks glass*. Garnish with shaved cinnamon and whiskey soaked raisins.
The holidays are fast approaching, which means lots of family time, whether they’re coming to you or vice versa. While the dinners are often the focal point, Gary of the Doc Elliott realizes extended stays mean breakfasts and brunches happen too. And as we all new, a little day drinking always helps bring the family together. That’s why his theme for this month’s Mixology Monday is brunch cocktails. You can read the full announcement post here, but three words sum it up. Bacon, Eggs, and Booze.
3/4 oz Gin <Bully Boy>
1/2 oz Campari
1/2 oz Grand Marnier
1/2 oz Punt e Mes
1/2 oz Cocchi Americano
1/4 oz Orange Juice
Few Dashes of hot sauce
Add ingredients to an empty shaker, shake vigorously to combine. Add ice, shake again, strain into a chilled cocktail glass.
I wasn’t planning on doing a Halloween themed drink, but after seeing some cool ones other people put out there, I guess I got inspired. These drinks usually fall into one of two camps. On one hand you have your dry ice and gory garnishes, and on the other there is the surprisingly large amount of classics that have Halloweenish names. I took the latter approach and used the Satan’s Whiskers as a starting point. Continue reading