The Tempest

  • 2 oz Gosling’s Black Seal Rum
  • 1 oz Fresh Squeezed Lime Juice
  • 1 oz Ginger Syrup
  • 1 eyedropper 5 Pepper-Infused Tequila*

Glass:  Collins

Garnish:  Lime Wheel and Candied Ginger

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine Rum, lime juice, and ginger syrup in mixing glass.  Shake for 15 seconds in an ice-filled cocktail shaker.  Strain into Collins glass with ice.  Using an eyedropper, drizzle a few drops of 5 Pepper-Infused Tequila over the top of the foam.  Garnish with a lime wheel and piece of candied ginger.

This is a recipe by Ryan Maybee of Manifesto in Kansas City.  I came across it in a blog called Tipple Sheet.

* 5 Pepper Infused Tequila:  Using Blanco or Silver Tequila, infuse 1 750ml bottle with 1 sliced Green Bell Pepper, 1 sliced Red Bell pepper, 1 sliced yellow bell pepper, 1 sliced Poblano, and 2 small roasted Habaneros.  On all sliced bell peppers, remove the hearts and seeds.  Infuse for 1 week in a cool, dark place, shaking up occasionally.

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Ginger Smash – Spring Season

  • 1.5 oz Tequila (Blanco)
  • 1 oz Orange Liqueur (Rhum Clemente Creole Shrubb)
  • .75 oz Lime Juice
  • 2 Thin Slices Fresh Ginger Root
  • 2 Fresh Whole Kumquats
  • 1 Teaspoon superfine Sugar

Garnish:  Candied Ginger

Glass:  Rocks

Tools:  Mixing Glass, Cocktail Shaker, Juice Press, Muddler

Preparation:  Muddle the ginger, kumquats and sugar in the bottom of the mixing glass.  Add the tequila, orange liqueur, lime juice and enough ice cubes to fill a rocks glass.  Shake in cocktail shaker and pour unstrained into the rocks glass.

This is a recipe from the book Speakeasy by Jason Kosmas and Dushan Zaric of Employees Only in New York City.

Note:  I was not able to locate the Rhum Clemente Creole Shrubb, which is a rum based orange liqueur, so I substituted Combier instead.  I suspect that the Shrubb adds some depth the drink because mine initially ended up a bit too heavy on the citrus and sweet side for my taste, so I also added 2 dashes of Bittercube’s Jamaican 1 Bitters (primarily a Ginger and Black Pepper flavor profile) and that did the trick for me.  I’d like to get my hands on a bottle of Shrubb sometime and see what the recipe in its original incarnation is like, but I was so fond of the Winter Season Ginger Smash that I couldn’t resist buying some kumquats and trying to make do with what I have at home.

Mexican “Firing Squad” Special

Spirit:  2 oz. Tequila

Sweetener:  .5 oz Grenadine

Acid/Bitter:  .75 oz Lime Juice; 2 dashes Angostura Bitters

Garnish:  Pineapple Spear

Preparation:  Combine ingredients into a mixing glass.  Pour into an ice-filled shaker.  Shake for 10 seconds.  Double stain into an old-fashione glass with large ice.  Garnish with a pineapple spear.

This recipe is from the Cocktails 101 booklet from Paul McGee of the The Whistler in Chicago.