Winter Trilby

  • 1 oz Single Malt Scotch (Laphroaig 10 year)
  • 1 oz Luxardo Amaro Abano
  • .5 oz Winter Spice Syrup*
  • .5 oz fresh Lemon Juice
  • 3 oz Boiling Water, plus extra to heat the glass

Garnish:  Grated Nutmeg and Lemon Peel

Glass:  Irish Coffee or Toddy

Tools:  Metal Mixing Tin, Bar Spoon

Preparation:  Preheat an Irish coffee glass with boiling water (make sure the glass is heat tempered).  Combine all other ingredients except the hot water in a metal mixing tin and place the metal tin into a hot water bath and stir for 30 seconds.  Pour out the water from the preheated Irish coffee glass and pour the ingredients from the mixing tin.  Top with boiling water and garnish with freshly grated nutmeg and a lemon peel.

This is a recipe from Imbibe Magazine and is attributed to Mike Ryan of Sable Kitchen + Bar in Chicago.

Winter Spice Syrup:  In a saucepan, combine 2 cups demerara sugar, 1 cup water, 3 green cardamom pods, 1 whole star anise and 1 cinnamon stick, broken into pieces.  Bring to a simmer over medium heat and stir until the sugar is fully dissolved.  Reduce the heat to low and simmer, stirring for 5 minutes.  Remove from the heat and let cool to room temperature.  Double strain into a clean glass jar.  Will keep refrigerated for 2 weeks.

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The Champ

  • 1 oz Bourbon
  • 1 oz AppleJack (or Calvados for a lighter flavor)
  • .75 oz Fresh Lemon Juice
  • .75 oz Simple Syrup
  • 5-6 Fresh Mint Leaves
  • 1 White Sugar Cube

Garnish:  Fresh Mint Sprig and Apple Fan

Glass:  Double Rocks

Tools:  Muddler, Bar Spoon, Straw

Preparation:  In a double rocks glass combine the ingredients and gently muddle, taking care to thoroughly crush the sugar cube, but not pulverize the fresh mint.  Top with crushed or shaved ice, add a straw and garnish with a fresh mint sprig and apple fan.

This is a recipe from Imbibe Magazine and is attributed to Karin Stanley of Fox Liquor Bar in Raleigh, North Carolina.

Wall Street

  • 2 oz Bourbon
  • .5 oz Punt e Mes
  • .25 oz Nocino Walnut Liqueur
  • 1 bar spoon Maraschino Liqueur
  • 2 dashes Easter’s Winter Bitters

Garnish:  Brandied Cherry

Glass:  Cocktail/Coupe

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir until well-chilled.  Strain into a chilled glass and garnish with a brandied cherry.

This is a recipe from  Imbibe Magazine and is attributed to Trevor Easter of Heaven’s Dog in San Francisco.

Fanciulli Cocktail

  • 1.5 oz Bourbon Whiskey
  • .75 oz Sweet Vermouth
  • .25 oz Fernet Branca

Garnish:  None recommended

Glass:  Rocks

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir with ice until cold.  Strain into rock glass.

This is a recipe from an article about Fernet Branca in the Wall Street Journal.