The Chilcano

  • 2 oz. Pisco
  • 1 oz fresh lime juice
  • Ginger Ale
  • Dash of Angostura bitters

Garnish:  Lime Wedge

Glass:  Collins

Tools:  Bar Spoon

Preparation:  In a Collins glass filled with ice, combine the pisco and lime juice.  Top with ginger ale and 3 dashes of Angostura bitters.  Garnish with a lime wedge.

This is a recipe found in GQ Magazine and is attributed to La Mar Cebicheria Peruana in New York City.  Pisco is a grape brandy from Peru.  Esquire recommends the following 3 brands to try:  Campo Encanto, Barsol and La Diablada.

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The Black & Cab

  • 2 oz Cachaca
  • 1 oz Cabernet
  • 1 oz fresh orange juice
  • 1 tbsp sugar
  • 3 blackberries
  • 1 lime, cut into 8 pieces

Glass:  Collins Glass

Tools:  Muddler, Mixing Glass, Cocktail Shaker

Preparation:  In a mixing glass, muddle the 3 blackberries, lime wedges and sugar.  Add the Cachaca, Cabernet and orange juice and shake in an ice-filled cocktail shaker.  Pour into a Collins glass.

This recipe is from GQ Magazine and is attributed to Cantina in San Francisco.  Cachaca is a rum distilled from pressed sugar cane, rather than molasses or other sugar by-product, and is the national spirit of Brazil.  Esquire recommends the following three brands to try: Leblon, Boca Loca or Novo Fogo.

Brandy Crusta

  • 1.5 oz Brandy
  • .25 oz Maraschino Liqueur
  • .5 oz Orange Liqueur
  • .5 oz Lemon Juice
  • .25 oz Simple Syrup
  • Dash of Angostura Bitter

Garnish:  Lemon Peel, Turbinado Sugar

Glass:  Cocktail Glass

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in an ice filled mixing glass.  Shake for 10 seconds.  Strain into a cocktail glass with a sugar-crusted rim.

This is the recipe from the Cocktails 101 booklet from Paul McGee of The Whistler in Chicago, Illinois.  According to cocktail historian David Wondrich, this drink was created sometime between 1855 to 1869 by Joseph Santini, a New Orleans bartender who owned the saloon The Jewel of the South (“The Jewel” for short).  The recipe from Wondrich’s article in Imbibe magazine is different and calls for:

  • 2 oz VSOP Cognac
  • 1 tsp orange curacao or Grand Marnier
  • 1 tsp fresh lemon juice
  • 1/2 tsp rich simple syrup (2:1 Demerara sugar to water)
  • 2 dashes Peychaud’s or Creole Bitters
  • Garnished with a sugared lemon peel

Personally, I didn’t like this recipe quite as much as it was a little bit too boozy and did not have enough acidity from the lemon juice.  The addition of the maraschino liqueur and increased quantity of lemon juice in Paul McGee’s version is more balanced in my opinion.

Bitter Orange Cream

  • 2 oz Aperol
  • 2 oz Fresh Orange Juice
  • 1 Tbsp Fresh Lime Juice
  • 12 oz Vanilla Ice Cream
  • Milk (optional)

Garnish:  Orange Wheel

Glass: Pint

Tools:  Blender

Preparation: Blend ingredients together (adding milk as necessary for texture) and serve in a pint glass.  Garnish with an orange wheel.

This is a recipe from Imbibe Magazine and is attributed to Ben Johnson of West Egg Cafe in Atlanta.

Market Summer Bowl

  • 1 bottle White Rum
  • .5 liter Fresh Watermelon Juice
  • 10 oz Simple Syrup
  • 10 oz Fresh Lemon Juice
  • 4 heavy dashes of Lemon Bitters
  • Large ice block (at least 8 inch square)

Garnish:  10-15 Raspberries, 10 Lemon Wheels, 7-10 Basil Leaves

Glass:  Punch Bowl and Glasses

Tools:  Bread Pan or large Ice Mold, Large Mixing Bowl, Long-Handle Spoon, Punch Bowl, Ladle.

Preparation:  Create a large ice block by filling a bread pan or ice mold with water and freeze overnight.  Combine ingredients, including all of the fruit, in a container large enough to hold the volume but small enough to fit in the refrigerator.  When ready to serve, transfer the mixture in to a punch bowl and add the ice block.

This is a recipe from Imbibe Magazine and is attributed to Gabriel Orta of The Broken Shaker Pop-Up in Miami.