Ramos Gin Fizz

  • 2 oz London Dry Gin
  • 1 oz Heavy Cream
  • 1 Egg White
  • .5 oz Lemon Juice
  • .5 oz Lime Juice
  • 2 teaspoons Superfine Sugar
  • 2 – 3 drops of Orange Flower Water
  • Soda Water

Garnish:  Orange Slice

Glass:  Collins

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine in a mixing glass the gin, heavy cream, egg white, lemon juice, lime juice and sugar.  Shake in an ice-filled cocktail shaker for a least one minute, preferably two, and strain into an ice-filled Collins glass.  Top up with cold seltzer or club soda.

This is a recipe from Esquire Magazine by David Wondrich.  The cocktail is also known as the New Orleans Fizz or the Gin Fizz and was originally created by Henry Ramos in New Orleans in 1888.  I also tried the recipe from Speakeasy which was great too!

Advertisements

Artemis Flower

  • 2 oz Hudson Manhattan Rye Whiskey
  • .5 oz Averna Sambuca
  • 1 oz Demerara Syrup
  • .5 oz Fresh Lime Juice
  • Club Soda
  • 1 Strawberry, hulled
  • 2 Thyme Sprigs

Garnish:  Strawberry or Thyme Sprig

Glass:  Collins

Tools:  Muddler, Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Muddle the hulled strawberry and 2 thyme sprigs in a mixing glass.  Combine the rye whiskey, sambuca, demerara syrup and lime juice in the mixing glass and shake in an ice-filled cocktail shaker.  Strain into an ice-filled Collins glass, top with club soda and garnish with a strawberry or thyme sprig, or both.

This is a recipe from Danny Valdez of Cure in New Orleans.

Juliet & Romeo

  • 2 oz Gin
  • .75 oz Fresh Lime Juice
  • .75 oz Simple Syrup
  • 1 Sprig of Mint
  • Pinch of Salt
  • 3 drops Rose Water, for garnish
  • 3 drops Angostura Bitters, for garnish

Garnish:  Mint Leaf

Glass:  Coupe/Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Muddler, Hawthorne Strainer

Preparation:  Put cucumber slices and salt in a mixing glass and muddle.  Add a sprig of mint, lime juice, simple syrup and shake in an ice-filled cocktail shaker.  Strain into a cocktail glass.  Garnish with a mint leaf and the drops of bitters and rose water.

This is a recipe from Toby Maloney of The Violet Hour in Chicago.

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.

Cocky Rooster

  • 1 oz Lime Juice 
  • Several generous squeezes of Sriracha
  • 3 dashes Maggi Sauce
  • 2 Jalapeño Slices
  • 1 bottle “33” Export beer (or other light lager)

Garnish:  Kosher Salt and Lime Wedge

Glass:  Pint

Tools:  Bar Spoon

Preparation:  Rub the rim of a pint glass with lime wedge, then coat the rim in kosher salt.  Fill the glass with ice and add lime juice, Sriracha,Maggi, and jalapeño.  Add beer and garnish with a lime wedge.  Stir gently with a bar spoon if desired.

This is a recipe from GQ Magazine and is attributed to Tuan Bui of An Choi restaurant in New York City.  It is a Vietnamese/Thai spin on the classic Mexican drink, the Michelada.

Classic Peruvian Pisco Sour

  • 3 oz Pisco
  • 1 oz Simple Syrup
  • 1 oz Lime Juice
  • 1 medium Egg White
  • 4 ice cubes

Garnish:  Amargo Chunco Bitters

Glass:  Old Fashioned

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a cocktail shaker.  Shake vigorously until the ice in nearly gone, strain into a glass, and garnish with Amargo Chuncho Bitters.  Serve.

This is a recipe from Mutineer Magazine.  It is the official recipe of Peru.

 

Frisky Dingo

  • 1.5 oz Tequila
  • 1 oz Grapefruit Juice
  • .5 oz Aperol
  • .5 oz Honey Syrup
  • .5 oz Lime Juice

Garnish:  Grapefruit Slice

Glass:  Old-Fashioned

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a mixing glass.  Shake in an ice-filled cocktail shaker.  Strain into a rocks glass over ice.  Garnish with a grapefruit slice.

This is a recipe from an article in the Wall Street Journal and is attributed to Philip Thompson of the Coterie Room in Seattle.  The article describes the drink as:

A pleasantly sweet, tart and slightly bitter cooler that’s a little too easy to gulp down.